What are the cooking skills of steamed fish? Many people like fish very much. Fish is also a home-cooked dish that people often eat. There are many ways to cook fish, especially steamed fish, which is loved by many people because of its delicious taste. But how to cook steamed fish? Actually, there are some skills. Let's take a look at the cooking skills of steamed fish.
What are the cooking skills of steamed fish? 1 1. Cooking skills of steamed fish.
Secret 1: The weight of fish should be controlled at around 600g. The fish in the fish plate looks beautiful in size, and it is easy to handle when cooked.
Tip 2: When sorting fish, you can cut the fish's spine from the abdomen (sawed off with the tail of a knife) to prevent the fish from being deformed as a whole due to the contraction of the fish bones after steaming, but if you are not familiar with the technology, you don't have to chop it, so as not to spoil the fish before steaming. After cleaning the fish, spread lard evenly on both sides of the fish (clear oil is also acceptable), and then dip a little white wine (you can also try to dip some foreign wine, which may create a new taste);
Tip 3: Mix 50 grams of minced meat with a little soy sauce, sesame oil, salt, Jiang Mo and mushrooms and put them in the fish's stomach, which will not only make the fish taste fresher, but also support the fish's stomach and make the steamed fish fuller.
Tip 4: Take a large piece of old ginger, take the longest piece and cut it into uniform and beautiful slender wires. Cut the middle part of the onion (the unclear part is the same length as the ginger wire) and spread it on a fish plate (for beauty and appetite). After the fish is put in the plate, sprinkle some shredded onion and ginger on the fish.
Tip 5: Be sure to put the fish into the pot after the water in the steamer boils (don't steam the fish with cold water, it will break the pot. The secret of many steamed vegetables is to boil water and steam it in a pot.
Tip 6: Turn off the fire after steaming for 6-7 minutes (the heat is the top secret);
Tip 7: Don't open the lid after turning off the fire, the fish won't come out of the pot. Steam the fish for 5-8 minutes by using the residual temperature in the pot, then take it out of the pot immediately, then spray the prepared seasoning (soy sauce, vinegar, clear oil, little or no salt) on the whole body of the fish (no monosodium glutamate, so it is light and tender), and then put a few loose parsley on the table at will to eat.
Features: This fish is tender as tofu, fragrant as crab meat, light and refreshing. If someone else is present when eating, you should quietly aim the chopsticks at the fish's stomach (the most tender and fragrant essence) as soon as possible, and strike first!
2. The benefits of eating fish
Eating fish to fight depression: Studies have found that there is a special fatty acid in fish, which is related to the "happy hormone" in the human brain. It has the function of relieving mental tension and balancing emotions. People who don't eat fish or eat less fish often have lower levels of "happy hormones". Americans don't often eat fish, so there are more people suffering from depression.
Eat fish to prevent asthma: Unsaturated fatty acids contained in fresh fish can prevent or reduce the production of inflammatory mediators in human body, and the onset of asthma is closely related to the release of inflammatory mediators. In addition, unsaturated fatty acids can also reduce tracheal inflammation to a certain extent, thus helping to prevent the occurrence and recurrence of asthma or reduce the degree of asthma symptoms.
Eat less fish and suffer from dementia: Canadian scientists have found that the DHA fatty acid content in the blood of healthy elderly people is much higher than that of Alzheimer's patients, and the DHA content in the blood of Alzheimer's patients is 30% ~ 40% lower than that of healthy elderly people on average. Scientists believe that DHA is an essential nutrient for brain cells to exercise and maintain vitality, which helps to improve nerve information transmission and enhance thinking and memory ability. Therefore, eating more fish in the elderly can reduce the occurrence of dementia.
Eating fish to prevent stroke: eating more fish has a protective effect on cardiovascular and cerebrovascular diseases. Studies have shown that the higher the content of protein and sulfur-containing amino acids in the diet, the lower the incidence of hypertension. Fish protein is rich in egg amino acids and taurine, both of which are sulfur-containing amino acids. It can affect the regulation mechanism of blood pressure, increase urinary sodium excretion, thus inhibiting the influence of sodium salt on blood pressure and reducing the incidence of hypertension. Experts suggest that one of the effective ways for middle-aged and elderly people to prevent cardiovascular and cerebrovascular diseases is to take three or four grams of fish oil every day.
Eating fish to prevent aging: There was a famous prime minister in German history named Bismarck. He has eaten too much and smoked too much for years. At the age of 68, he was weak, wrinkled and glassy-eyed, as if death were waving to him. But then he listened to the doctor and ate herring every day. Soon, a miracle appeared: his skin was rosy, his eyes were bright and he was full of energy, and he lived until he was 83 years old.
What are the skills of steaming fish? 2. Steamed fish
(1) Steamed lemon bass
Ingredients: perch (1, 1 kg), lemon (2), coriander (1), red pepper (1), garlic (3 petals), fish sauce (4 tablespoons), sugar (2 tablespoons), salt (2 tablespoons).
Practice: juicer
1. Wash lemon x and cut it in half. Put 1 half lemon on the juicer and squeeze it hard to make lemon juice. The remaining half of the lemon is sliced with a knife and placed on the edge of the dish for decoration.
2. Flatten the garlic, undress it and chop it into a paste. Wash the red pepper and cut it into dices. Wash the parsley and cut the parsley stem into sections. Save the parsley leaves for later use.
3. adjust the sauce. Put garlic, diced red pepper and chopped leek into a bowl, add 4 tablespoons fish sauce, 2 tablespoons sugar and freshly squeezed lemon juice, and mix well.
4. Wash the perch, sprinkle 1 tbsp salt on the fish and put it in a dish with sauce. Boil half a pot of water, add bass and sauce, cover the pot and steam for 7-8 minutes until the fish's eyes protrude. You can put the fish in with chopsticks.
5. Take out the steamed bass and sauce, pour the sauce on the fish and decorate with some coriander leaves.
(2) Steamed flat fish
Ingredients: flatfish 1, cooking wine 5g, salad oil 10g, onion segments 10g, ginger slices 10g, shredded onion 10g, shredded ginger 10g, salt 5g, parsley 2g.
Exercise:
1, remove gills and viscera from the flat fish, and wash the fish's back with a flower knife.
2. Put the onion and ginger slices in the plate, put the flat fish in the steaming plate, put the onion and ginger slices on the fish, pour the cooking wine and add salt.
3. Drain the water in the drawer. After the water boils, put it in a steaming tray, steam for 10 minute, turn off the fire and steam for another 5 minutes.
4. Take the fish dish out of the drawer, slice the onion and ginger, add shredded onion and ginger, heat the oil, pour it on the shredded onion and ginger, pour the steamed fish juice on it, and decorate it with shredded coriander and red pepper.
(3) Steamed osmanthus fish
Ingredients: mandarin fish 600g, vegetable oil 30g, onion15g, ginger10g, pepper 2g, salt 3g, soy sauce15g.
Exercise:
1, fresh osmanthus fish, eviscerated and washed for later use.
2, onion to root, ginger peeled, washed and chopped.
3. Spread the fish evenly with salt and white pepper.
4. Then evenly coat the fish with shredded ginger foam.
5. Put the fish dish into the pot with boiled water and steam for 13 minutes.
6. After steaming, pour off the water in the plate and evenly pour a thin layer of soy sauce on the fish.
7. Then sprinkle chopped onions evenly on the fish.
8, another pot, fire, put 45 grams of oil into the pot, burn until the oil emits white smoke.
9. Pour the oil on the fish, and when it sizzles, you can eat it.
(4) Steamed bass
Material: a grouper (weighing about 1000g). 50 grams of pork suet. 5 g of refined salt, 0.5 g of monosodium glutamate, 0/5 g of Shaoxing wine/kloc-and 5 g of onion. 25g soy sauce, ginger slices 10g.
Exercise:
1. Slaughter the grouper and wash it. Cut 5 knives on each side of the fish, and cut pork suet into 10 pieces.
2. Put the pork suet, 1 ginger slices and onion slices into each knife edge of the fish.
3. Take another cup. Add salt, soy sauce and Shaoxing wine, put them in a steamer with the fish, and steam them on high fire until the fish knife lines are exposed.
4. Pick the onion, ginger and pork slices, sprinkle with monosodium glutamate and bring the steamed soy sauce to eat. Gourmet Xia Tian recipe daquan
Second, the cooking skills of steamed fish
1, beer soaking-deodorization
When steaming fish with strong fishy smell, soak it in beer for 10- 15 minutes before steaming, which will not only reduce the fishy smell sharply, but also have a crab smell.
2. Boiling water on the drawer-fish is fresher.
When steaming fish, put it in the drawer until the water boils, and cover it tightly. In this way, the steamed fish will be fresh, tender and delicious, with pure flavor.
3, sprinkle salt-not fragile, delicious
Wash the fish, dry it, sprinkle with fine salt and sprinkle it evenly on the fish. If it is a big fish, add salt to the abdomen, marinate for half an hour, and then do it. The fish treated in this way is not crisp when steamed, and can also be eaten as food.
4, apply dry powder method-suitable for thin fish.
When steaming fish, put some dry powder on the fish first, and don't lift the lid when steaming. For example, if the fish weighs 250g, it can be steamed for 8- 10 minutes under the condition that the thickness of the fish is the same. Steam for 5 minutes for every 250g gain.
5, add chicken oil method-fish is more delicious
When cooking steamed fish, in addition to the ingredients, you should also put a few pieces of chicken oil on the fish, so that the fish absorbs the chicken oil and tastes smooth and delicious after steaming.
Third, the health benefits of eating fish.
Protect your eyesight. Central retinal degeneration is a common cause of blindness in the elderly. A large-scale study in France found that fish rich in omega-3 fatty acids can reduce the risk of macular degeneration caused by aging.
Reduce the risk of heart disease. In the United States, heart disease is still the leading cause of death among adults. However, Harvard School of Public Health found through observation that eating fish once or twice a week and taking in about 2g of omega-3 fatty acids can reduce the risk of sudden cardiac death by 36% and the possibility of death by 17%.
Improve your brain power. If you are about to face an important task or exam, I suggest you eat more fish. "A study published in the journal Library of Science in the United States pointed out that fish oil rich in omega-3 fatty acids is provided as a dietary supplement to a group of young people aged 18-25. After six months, their brain power improved steadily. The reason is that researchers believe that omega-3 fatty acids can affect the storage function of memory.
Promote development. A diet rich in omega-3 fatty acids is particularly important for pregnant women, which can promote the development of fetal brain and nervous system. In 2007, a study published in The Lancet, a British medical journal, found that eating 3-4 servings of seafood including fish (about 340 grams) per week can significantly improve the intelligence level, language expression ability and sports ability of infants after birth.
Extend life. /kloc-a new study observed in 0/6 years found that eating fish can really help people live longer. The researchers found that the intake of beneficial fatty acids in fish can reduce the death rate by 27%, and people who insist on eating fish will live two years longer than those who don't eat fish.
Prevent asthma. Eating more fish in childhood can effectively prevent asthma. A study on 72 10 children in the Netherlands shows that children who start eating fish within 6~ 12 months can reduce the risk of asthma by 36% at the age of 4. The researchers concluded that this may be related to the anti-inflammatory effect of eating more fish.