Question 1: How to make delicious and simple steamed fish 1. Wash the fish, cut it open, and pull 3 cuts on each side.
2. Apply an appropriate amount of cooking oil or sesame oil, shredded ginger, minced green onions, salt, and fresh soy sauce (not dark soy sauce, special soy sauce for steamed fish is better), and leave it for 20-30 minutes. , fully absorb the flavor.
3. Prepare the steamer. The water in the pot must be turned on. This is the key before you can put the fish into the steamer.
4. Steam over medium heat for 15 minutes, take it out of the pot, and the delicious steamed fish is ready!
Attachment:
How to make pan-fried hairtail
Ingredients: hairtail
Ingredients: salt and black pepper dried starch
< p> 1. Remove the internal organs and dorsal fin of the hairtail, and cut knife marks every 2-3mm on both sides of the fish2. Sprinkle the fish with salt and black pepper and marinate for a while
3. Pat the dry starch evenly on the fish body
4. Heat the oil pan over medium heat, add the hairtail and fry for 3-4 minutes
5. Turn over and fry until golden in color , fish out
How to make Korean-style grilled hairtail
Ingredients: hairtail
Ingredients: Korean hot sauce, black pepper, pepper, cooking wine, vinegar, salt, Oyster sauce
1. Wash the hairtail and cut into sections for later use
2. Mix the ingredients into a sauce for later use
3. Marinate the hairtail in the sauce Cook for three to four hours
4. Cover a baking sheet with tin foil and brush with oil, place the hairtail on a plate, and bake at 180 degrees for fifteen minutes
Sichuan gourmet boiled fish:
1. Prepare raw materials: 1000 grams of grass carp or carp, 500 grams of bean sprouts, 50 grams of Pixian bean paste, 30 grams of pepper, 20 grams of Sichuan peppercorns, a piece of ginger, half a head of garlic, 1 eight cloves, and cinnamon 1 small piece, 10 grams of pepper, 1 spoon of cooking wine, 1 spoon of starch, appropriate amount of salt.
2. Remove the fish and cut into thin slices. Fish heads and fish fillets are separately available.
3. Season the fish fillets with cooking wine, pepper, and half a teaspoon of salt, then mix in starch and set aside.
4. Put the bean sprouts in hot water with salt, scald until cooked, and spread on the bottom of the basin for later use.
5. Heat a spoonful of base oil in the pot, add Sichuan peppercorns and chili peppers, and remove from the heat to add the flavor. This will not burn the peppers black. Then take out half of the peppercorns and chili peppers and set aside.
6. Then continue to add Pixian bean paste to the pot and burn the oil until it turns red. In a pan with red oil, add minced ginger, minced garlic, star anise, and cinnamon, stir-fry together until fragrant.
7. In the sauteed pot, add fish heads and fish steaks and stir-fry for 5 minutes.
8. Then add 3000ml of hot water, 1 spoon of salt, and bring to a boil over high heat.
9. After the soup boils, continue to cook for 10 minutes, then slide in the delicious fish fillets. Do not stir the fish fillets with chopsticks after they are put into the pot, otherwise the fish meat will easily fall apart.
10. After boiling again, maintain the vitality for 2 to 3 minutes and it will be ready. Be careful not to cook it for too long, otherwise the fish will turn from tender to tough.
11. Pour all the boiling fish soup into the basin with the bean sprouts already arranged.
12. In the pot, put 30 grams of oil and heat until smoking. Sprinkle the first sauteed chili pepper on the surface of the fish soup. Pour the hot oil into the basin quickly, and when you hear a nice hissing sound, the delicious boiled fish soup is ready.
Question 2: How to make delicious steamed fish 1. Scrape the scales of the large yellow croaker, remove the belly and intestines, and clean it
2. Cut 2 knives diagonally on both sides of the fish, sprinkle with Marinate with a little salt and cooking wine for ten minutes. Place green onions on the fish plate, put the fish on top, and place green onions and ginger on the fish
3. Pour water into the steamer, bring to a boil over high heat, and put the fish on the plate. Steam over high heat for about 10 minutes
4. Steamed fish
5. Pour out the soup in the fish plate, remove the onions and ginger, and pour steamed fish soy sauce on top of the fish. Add shredded green onion and red pepper
6. Add olive oil to the frying pan and add Sichuan peppercorns to bring out the aroma
7. Remove Sichuan peppercorns and pour hot oil on the fish
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Question 3: How to make steamed fish delicious, what should you pay attention to? Steamed fish Eating fish is nothing more than the word "fresh", and steaming is the cooking method that can best experience the "freshness" of fish. If you think that steaming fish is just a matter of putting it in a pot and steaming it, you are totally wrong. To say that you don’t know how to eat is an understatement. You are simply wasting a God-given delicacy.
Cooking steamed fish is also a science. From selecting fish to ingredients, from plating to putting it in the pot, from heating to steaming, every step is paid attention to. Of course, the taste can be adjusted according to your own preferences, but the heat and steaming are the basic guarantees of the "freshness" of steamed fish, so don't be careless.
Basic steps
Step one: Fish selection: The weight of the fish is best controlled at about 500 grams. The appearance of the fish on the plate is secondary. The key is raw and cooked. The heat is easier to control.
Step 2: Fish shaping: After cleaning the fish, use a knife to cut off the fish spine from the abdomen. This can prevent the fish from deforming due to shrinkage of the fish bones after the fish is steamed. Spread lard evenly on both sides of the fish body, and then dip it in a little white wine.
Step 3: Season the fish: Mix some meat cubes with a little soy sauce, sesame oil, salt, minced ginger, and minced shiitake mushrooms and put them into the belly of the fish. This can not only make the fish taste fresher, but also make it more delicious. The steamed fish appears plump.
Step 4: Plate the fish: Take large pieces of old ginger and the middle section of scallions, cut them into long and even slender strips, spread them on the fish plate, put the fish on the plate and then sprinkle it on the fish. A little shredded green onion and ginger will make it beautiful and evenly flavored when mature.
Step 5: The heat of the fish: The heat is the key to steaming the fish. Like many steamed dishes, the water in the pot must be boiled before the fish is put into the pot and steamed for 6 to 7 minutes. Turn off the heat.
Step 6: Steaming the fish: The so-called steaming means that after turning off the heat, don’t open the lid of the pot, use the residual heat in the pot to steam for another 5 to 8 minutes and then take it out of the pot. Add the prepared soy sauce, Pour vinegar and a little clear oil all over the fish body.
Special Tips
No.1 If you are steaming a slightly larger fish, the steaming time can be extended by another 2 to 3 minutes; you can also place two chopsticks under the fish body. Remove the fish from the bottom of the plate so that the whole body of the fish is heated and cooked quickly; you can also steam the fish standing up, using a piece of green onion to open the belly of the fish so that the fish can stand stably; at the same time, make a slash on both sides of the fish body. And put ginger slices in each slit. Remember, don't forget to steam it.
No.2 If you want to make the fish flavor less astringent and more soft, you can put the sauce mixed with soy sauce, vinegar and a little clear oil in a small bowl, steam it with the fish, and wait After steaming, take it out of the pot with the fish and pour it on the fish.
The fish meat is as tender as tofu and fragrant as crab meat. It is light and refreshing. You will definitely not forget the process of making this steamed fish. Do you know how to eat it? Let me tell you, aim your chopsticks directly at the most tender and fragrant essence of the fish - the belly!
Remember, the heat and the "steaming" technique are the real secrets.
Steamed seabass
Ingredients: One tail of seabass
Accessories: shredded green onions, shredded ginger, Shaoxing wine, shredded green and red peppers, light soy sauce, vinegar, suet , vegetable oil, oyster sauce
Preparation method:
1. After cleaning the fish, make a diagonal cut on the fish and apply suet evenly;
2. Cut the old ginger into shreds, and the green onions, and spread them on the fish plate. After putting the fish on the plate, sprinkle some green onion and ginger shreds, green and red pepper shreds and Shaoxing wine on the fish;
3. Small top Pour two teaspoons of light soy sauce, one teaspoon of vinegar, one teaspoon of oyster sauce, one teaspoon of vegetable oil and three teaspoons of Shaoxing wine into the pot and stir evenly to make a sauce;
4. When the water boils in the steamer, add the fish Plate, put in the sauce and steam over high heat for 7-8 minutes, then turn off the heat, simmer for 5 minutes and then open the lid;
5. Pour the sauce over the fish while it's hot, and it's done.
Operation notes:
1. When making steamed fish, be sure to put the water in the pot after boiling. Do not add the fish when the water is cold, as it will affect the taste;
2. You can also pour hot oil on the fish when taking it out of the pan, but considering that modern health care has repeatedly warned people to "less oil and less salt, avoid it if you can", we omit it;
3 . To judge whether the fish is steamed, you can judge whether the fish eyes turn white or insert a toothpick into the thicker part of the fish belly. If it can penetrate easily, it means the fish has been completely steamed.
Steamed seabass made in microwave oven
People say this is a lazy person’s way of cooking fish, and I totally agree. Wash the fish, make a few diagonal cuts on both sides of the fish with a knife, rub some salt and white pepper on the fish, add a few drops of wine, and put it on a plate. Cut some shredded ginger and onion, put some shredded ginger in the belly of the fish, sprinkle some on the fish, and wrap the plate with plastic wrap. Put it in the microwave, depending on the size of the fish and the power of the microwave, I usually take about three minutes. While the fish is steaming in the microwave, heat some boiling oil in a pot. It is best to heat the oil until it starts to smoke...>>
Question 4: How to make steamed fish? Eating fish is nothing more than "fresh", and steaming is the best cooking method to experience the "freshness" of fish. If you think that steaming fish is just a matter of putting it in a pot and steaming it, you are totally wrong. To say that you don’t know how to eat is an understatement. You are simply wasting a God-given delicacy.
Cooking steamed fish is also a science. From selecting fish to ingredients, from plating to putting it in the pot, from heating to steaming, every step is paid attention to. Of course, the taste can be adjusted according to your own preferences, but the heat and steaming are the basic guarantees of the "freshness" of steamed fish, so don't be careless.
Basic steps
Step one: Fish selection: The weight of the fish is best controlled at about 500 grams. The appearance of the fish on the fish plate is secondary. The key is whether it is raw or cooked. The heat is easier to control.
Step 2: Fish shaping: After cleaning the fish, use a knife to cut off the backbone of the fish from the abdomen. This can prevent the fish from deforming due to shrinkage of the fish bones after the fish is steamed. Spread lard evenly on both sides of the fish body, and then dip it in a little white wine.
Step 3: Season the fish: Mix some meat cubes with a little soy sauce, sesame oil, salt, minced ginger, and minced shiitake mushrooms and put them into the belly of the fish. This can not only make the fish taste fresher, but also make it more delicious. The steamed fish appears plump.
Step 4: Plate the fish: Take large pieces of old ginger and the middle section of scallions, cut them into long and even slender strips, spread them on the fish plate, put the fish on the plate and then sprinkle it on the fish. A little shredded green onion and ginger will make it beautiful and evenly flavored when mature.
Step 5: The heat of the fish: The heat is the key to steaming the fish. Like many steamed dishes, the water in the pot must be boiled before the fish is put into the pot and steamed for 6 to 7 minutes. Turn off the heat.
Step 6: Steaming the fish: The so-called steaming means that after turning off the heat, don’t open the lid of the pot, use the residual heat in the pot to steam for another 5 to 8 minutes and then take it out of the pot. Add the prepared soy sauce, Pour vinegar and a little clear oil all over the fish body.
Special Tips
No.1 If you are steaming a slightly larger fish, the steaming time can be extended by another 2 to 3 minutes; you can also place two chopsticks under the fish body. Remove the fish from the bottom of the plate so that the whole body of the fish is heated and cooked quickly; you can also steam the fish standing up, using a piece of green onion to open the belly of the fish so that the fish can stand stably; at the same time, make a slash on both sides of the fish body. And put ginger slices in each slit. Remember, don't forget to steam it.
No.2 If you want to make the fish flavor less astringent and more soft, you can put the sauce mixed with soy sauce, vinegar and a little clear oil in a small bowl, steam it with the fish, and wait After steaming, take it out of the pot with the fish and pour it on the fish.
The fish meat is as tender as tofu and fragrant as crab meat. It is light and refreshing. You will definitely not forget the process of making this steamed fish. Do you know how to eat it? Let me tell you, aim your chopsticks directly at the most tender and fragrant essence of the fish - the belly!
The secret of steamed fish
Whether you are in North America, Europe or Australia, you can make high-level steamed fish without any special raw materials. Although steamed fish is an ordinary home-cooked dish, if you want to make it higher than the standard of a restaurant, come to me and I will tell you the secrets of each step in making steamed fish. Go back and give it a try, and you'll feel like an authoritative "foodie" in no time.
Now take a Wuchang fish as an example.
Tip 1: The weight of the fish should be controlled at about 600 grams. A fish of this size looks beautiful when placed on a fish plate, and the cooking time is easy to control;
Tip 2 : After cleaning the fish, spread lard evenly on both sides of the fish body (clear oil will also work), and then dip it in a little white wine (you can also try dipping it in some foreign wine, maybe to create a new taste);
Tip three: Mix about 50 grams of meat filling with a little soy sauce, sesame oil, salt, minced ginger, and minced shiitake mushrooms and put it into the belly of the fish. This can not only make the fish taste fresher but also hold up the belly of the fish, making the steamed fish fuller. ;
Tip 4: Take a large piece of old ginger, cut the longest section into even and beautiful thin strips, cut the middle section of the green onion (the clear and white part, the same length as the ginger) into strips, (For the sake of appearance and inducing appetite) Spread it on the fish plate, put the fish on the plate and then sprinkle some green onion and ginger shreds on the fish;
Tip 5: After the water in the steamer boils, put the fish in the pot ( Never steam the fish in cold water, otherwise it will ruin the pot. The secret of many steamed dishes is to steam the food after the water is boiled);
Tip 6: Steam for 5 minutes and then turn off the heat (the heat is: Top tips);
Tip 7: After turning off the heat, do not open the lid of the pot and do not take the fish out of the pot. Use the residual temperature in the pot to "steam" it for 8 minutes and then take it out of the pot immediately, and then put the prepared fish in the pot. Pour seasonings (soy sauce, vinegar, clear oil) all over the fish body (no salt or MSG to keep it light and tender), then add a few corianders at will and serve.
Features: This fish is as tender as tofu, fragrant as crab meat, light and refreshing. If there are others around when you are eating, you should aim your chopsticks at the belly of the fish (the most tender and fragrant essence) as quickly as possible to strike first!
Important points...>>
Question 5: How to make delicious and simple steamed fish
1. Clean up Coat the fish evenly inside and out with salt and pepper and set aside.
2. Cut some green onions into shreds and set aside.
3. Cut the green onions into sections and slice the ginger for later use
4. Stuff the green onions and some ginger slices into the fish belly, cover the fish body with large pieces of ginger, and put it over high heat Steam for ten minutes.
5. Put the steamed fish soy sauce in a vessel, and use a spoon to pour the juice on the steamed fish.
6. Place the chopped green onions on the fish, and pour hot oil on the fish.
Question 6: How to make steamed fish delicious? Steamed fish Eating fish is nothing more than the word "fresh", and steaming is the cooking method that can best experience the "freshness" of fish. If you think that steaming fish is just a matter of putting it in a pot and steaming it, you are totally wrong. To say that you don’t know how to eat is an understatement. You are simply wasting a God-given delicacy.
Cooking steamed fish is also a science. From selecting fish to ingredients, from plating to putting it in the pot, from heating to steaming, every step is paid attention to. Of course, the taste can be adjusted according to your own preferences, but the heat and steaming are the basic guarantees of the "freshness" of steamed fish, so don't be careless.
Basic steps
Step one: Fish selection: The weight of the fish is best controlled at about 500 grams. The appearance of the fish on the fish plate is secondary. The key is whether it is raw or cooked. The heat is easier to control.
Step 2: Fish shaping: After cleaning the fish, use a knife to cut off the fish spine from the abdomen. This can prevent the fish from deforming due to shrinkage of the fish bones after the fish is steamed. Spread lard evenly on both sides of the fish body, and then dip it in a little white wine.
Step 3: Season the fish: Mix some meat cubes with a little soy sauce, sesame oil, salt, minced ginger, and minced shiitake mushrooms and put them into the belly of the fish. This can not only make the fish taste fresher, but also make it more delicious. The steamed fish appears plump.
Step 4: Plate the fish: Take large pieces of old ginger and the middle section of scallions, cut them into long and even slender strips, spread them on the fish plate, put the fish on the plate and then sprinkle it on the fish. A little shredded green onion and ginger will make it beautiful and evenly flavored when mature.
Step 5: The heat of the fish: The heat is the key to steaming the fish. Like many steamed dishes, the water in the pot must be boiled before the fish is put into the pot and steamed for 6 to 7 minutes. Turn off the heat.
Step 6: Steaming the fish: The so-called steaming means that after turning off the heat, don’t open the lid of the pot, use the residual heat in the pot to steam for another 5 to 8 minutes and then take it out of the pot. Add the prepared soy sauce, Pour vinegar and a little clear oil all over the fish body.
Special Tips
No.1 If you are steaming a slightly larger fish, the steaming time can be extended by another 2 to 3 minutes; you can also place two chopsticks under the fish body. Remove the fish from the bottom of the plate so that the whole body of the fish is heated and cooked quickly; you can also steam the fish standing up, using a piece of green onion to open the belly of the fish so that the fish can stand stably; at the same time, make a slash on both sides of the fish body. And put ginger slices in each slit. Remember, don't forget to steam it.
No.2 If you want to make the fish flavor less astringent and more soft, you can put the sauce mixed with soy sauce, vinegar and a little clear oil in a small bowl, steam it with the fish, and wait After steaming, take it out of the pot with the fish and pour it on the fish.
The fish meat is as tender as tofu and fragrant as crab meat. It is light and refreshing. You will definitely not forget the process of making this steamed fish. Do you know how to eat it? Let me tell you, aim your chopsticks directly at the most tender and fragrant essence of the fish - the belly!
Remember, the heat and the "steaming" technique are the real secrets.
Steamed seabass
Ingredients: One tail of seabass
Accessories: shredded green onions, shredded ginger, Shaoxing wine, shredded green and red peppers, light soy sauce, vinegar, suet , vegetable oil, oyster sauce
Preparation method:
1. After cleaning the fish, make a diagonal cut on the fish and apply suet evenly;
2. Cut the old ginger into shreds, and the green onions, and spread them on the fish plate. After putting the fish on the plate, sprinkle some green onion and ginger shreds, green and red pepper shreds and Shaoxing wine on the fish;
3. Small bowl Pour two teaspoons of light soy sauce, one teaspoon of vinegar, one teaspoon of oyster sauce, one teaspoon of vegetable oil and three teaspoons of Shaoxing wine into the pot and stir evenly to make a sauce;
4. When the water boils in the steamer, add the fish Plate, put in the sauce and steam over high heat for 7-8 minutes, then turn off the heat, simmer for 5 minutes and then open the lid;
5. Pour the sauce over the fish while it's hot, and it's done.
Operation notes:
1. When making steamed fish, be sure to put the water in the pot after boiling. Do not add the fish when the water is cold, as it will affect the taste;
2. You can also pour hot oil on the fish when taking it out of the pan, but considering that modern health care has repeatedly warned people to "less oil and less salt, avoid it if you can", we omit it;
3 . To judge whether the fish is steamed, you can judge whether the fish eyes turn white or insert a toothpick into the thicker part of the fish belly. If it can penetrate easily, it means the fish has been completely steamed.
Steamed seabass made in microwave oven
People say this is a lazy person’s way of cooking fish, and I totally agree. Wash the fish, make a few diagonal cuts on both sides of the fish with a knife, rub some salt and white pepper on the fish, add a few drops of wine, and put it on a plate. Cut some shredded ginger and onion, put some shredded ginger in the belly of the fish, sprinkle some on the fish, and wrap the plate with plastic wrap. Put it in the microwave, depending on the size of the fish and the power of the microwave, I usually take about three minutes. While the fish is steaming in the microwave, heat some boiling oil in a pot. It is best to heat the oil until it smokes. After the fish is steamed, carefully remove the plastic wrap (the caution mentioned here must be careful, don’t leave it carelessly). If you open it, you may accidentally burn your hands because when the fish is steamed, all the steam is trapped in the plate). Pour soy sauce and your favorite seasonings on the fish... >>
Question 7: How to make steamed fish delicious but not fishy? Generally speaking, freshwater fish is fishier than seawater fish, which is due to the living environment. However, due to geographical differences, it is difficult to eat fresh seawater fish in inland areas. Steamed fish is mostly made from freshwater fish; the raw materials are preferably fresh. After adding salt and keeping it alive for a period of time, the muddy smell can be effectively removed. Stale fish are not suitable for steaming; they should be slaughtered properly, blood should be added, the gall should not be broken, and the black membrane on the cavity wall should be removed; after the knife is modified, it can be eaten Boil hot water (put a few slices of ginger or ginger juice into the water); put the pot under boiling water, pour an appropriate amount of cooking wine and pepper water on the fish, and stir the green onion and ginger into the belly of the fish. Just steam it normally.
For reference only:
When cooking steamed fish, if it is not cooked properly or the heat is not enough, the steamed fish will be dark in color and taste thick and fishy. If you want the steamed fish to be delicious, you need to master the following four skills:
1. Drain all the blood. To steam live fish, you must first hit the fish head with a knife to make it faint; and bleed from the gills so that the capillaries in the fish meat will not eat the fish blood. The fish meat steamed in this way is as white as jade and has no fishy smell; on the contrary, the meat is not only dull in color, but also has a strong fishy smell.
2. Hot water soak. Before the live fish is killed, scaled, cleaned, and steamed, the fish must be soaked in 80 degrees Celsius hot water. This will not only remove the fishy smell, but also prevent the steamed fish from cracking in the chest and abdomen and maintain the integrity of the shape.
3. Season later. Seasonings must be added just before steaming. Premature pickling will cause the fish to lose water and affect its tenderness due to the salt's ability to penetrate and coagulate protein.
4. Steaming. Steamed fish must be steamed quickly with high heat and boiling water, and must be cooked once. Steaming twice will cause the fish to become old and lose its flavor. For example, for a bream of about 500 grams, the cooking time is generally 5 to 10 minutes. If the time is too short, the fish will be undercooked, and if the time is too long, the meat will be rough and scummy.
Question 8: How to make steamed fish delicious? Eating fish is nothing more than "fresh", and steaming is the cooking method that can best experience the "freshness" of fish. If you think that steaming fish is just a matter of putting it in a pot and steaming it, you are totally wrong. To say that you don’t know how to eat is an understatement. You are simply wasting a God-given delicacy.
Cooking steamed fish is also a science. From selecting fish to ingredients, from plating to putting it in the pot, from heating to steaming, every step is paid attention to. Of course, the taste can be adjusted according to your own preferences, but the heat and steaming are the basic guarantees of the "freshness" of steamed fish, so don't be careless.
Basic steps
Step one: Fish selection: The weight of the fish is best controlled at about 500 grams. The appearance of the fish on the fish plate is secondary. The key is whether it is raw or cooked. The heat is easier to control.
Step 2: Fish shaping: After cleaning the fish, use a knife to cut off the fish spine from the abdomen. This can prevent the fish from deforming due to shrinkage of the fish bones after the fish is steamed. Spread lard evenly on both sides of the fish body, and then dip it in a little white wine.
Step 3: Season the fish: Mix some meat cubes with a little soy sauce, sesame oil, salt, minced ginger, and minced shiitake mushrooms and put them into the belly of the fish. This can not only make the fish taste fresher, but also make it more delicious. The steamed fish appears plump.
Step 4: Plate the fish: Cut large pieces of old ginger and green onions into long and thin strands, spread them on the fish plate, put the fish on the plate and then sprinkle it on the fish. A little shredded green onion and ginger will make it beautiful and evenly flavored when mature.
Step 5: The heat of the fish: The heat is the key to steaming the fish. Like many steamed dishes, the water in the pot must be boiled before the fish is put into the pot and steamed for 6 to 7 minutes. Turn off the heat.
Step 6: Steaming the fish: The so-called steaming means that after turning off the heat, don’t open the lid of the pot, use the residual heat in the pot to steam for another 5 to 8 minutes and then take it out of the pot. Add the prepared soy sauce, Pour vinegar and a little clear oil all over the fish body.
Special Tips
No.1 If you are steaming a slightly larger fish, the steaming time can be extended by another 2 to 3 minutes; you can also place two chopsticks under the fish body. Remove the fish from the bottom of the plate so that the whole body of the fish is heated and cooked quickly; you can also steam the fish standing up, using a piece of green onion to open the belly of the fish so that the fish can stand stably; at the same time, make a slash on both sides of the fish body. And put ginger slices in each slit. Remember, don't forget to steam it.
No.2 If you want to make the fish flavor less astringent and more soft, you can put the sauce mixed with soy sauce, vinegar and a little clear oil in a small bowl, steam it with the fish, and wait After steaming, take it out of the pot with the fish and pour it on the fish.
The fish meat is as tender as tofu and fragrant as crab meat. It is light and refreshing. You will definitely not forget the process of making this steamed fish. Do you know how to eat it? Let me tell you, aim your chopsticks directly at the most tender and fragrant essence of the fish - the belly!
The secret of steamed fish
Whether you are in North America, Europe or Australia, you can make high-level steamed fish without any special raw materials. Although steamed fish is an ordinary home-cooked dish, if you want to make it higher than the standard of a restaurant, come to me and I will tell you the secrets of each step in making steamed fish. Go back and give it a try, and you'll feel like an authoritative "foodie" in no time.
Now take a Wuchang fish as an example.
Tip 1: The weight of the fish should be controlled at about 600 grams. A fish of this size looks beautiful when placed on a fish plate, and the cooking time is easy to control;
Tip 2 : After cleaning the fish, spread lard evenly on both sides of the fish body (clear oil will also work), and then dip it in a little white wine (you can also try dipping it in some foreign wine, maybe to create a new taste);
Tip three: Mix about 50 grams of meat filling with a little soy sauce, sesame oil, salt, minced ginger, and minced shiitake mushrooms and put it into the belly of the fish. This can not only make the fish taste fresher but also hold up the belly of the fish, making the steamed fish fuller. ;
Tip 4: Take a large piece of old ginger, cut the longest section into even and beautiful thin strips, cut the middle section of the green onion (the clear and white part, the same length as the ginger) into strips, (For the sake of appearance and inducing appetite) Spread it on the fish plate, put the fish on the plate and then sprinkle some green onion and ginger shreds on the fish;
Tip 5: After the water in the steamer boils, put the fish in the pot ( Never steam the fish in cold water, otherwise it will ruin the pot. The secret of many steamed dishes is to steam the food after the water is boiled);
Tip 6: Steam for 5 minutes and then turn off the heat (the heat is: Top tips);
Tip 7: After turning off the heat, do not open the lid of the pot and do not take the fish out of the pot. Use the residual temperature in the pot to "steam" it for 8 minutes and then take it out of the pot immediately, and then put the prepared fish in the pot. Pour seasonings (soy sauce, vinegar, clear oil) all over the fish body (no salt or MSG to keep it light and tender), then add a few corianders at will and serve.
Features: This fish is as tender as tofu, fragrant as crab meat, light and refreshing. If there are others around when you are eating, you should aim your chopsticks at the belly of the fish (the most tender and fragrant essence) as quickly as possible, and put it down first... >>
Question 9: How Ingredients for making delicious and simple steamed fish
Fish onion, ginger, garlic, steamed fish soy sauce
Steps to make simple and delicious steamed fish
1. Remove the internal organs of the fish and wash them. Cut the onions, ginger and garlic into pieces and set aside
2. Make 3 cuts on the upper and lower body of the washed fish, place the shredded ginger on the marked areas, and then Put some ginger and garlic in the belly of the fish, and then rub some salt and cooking wine on the fish.
Now you can put it in the pot and steam it, but wait until the water boils before putting it in the pot! Steam for 10 minutes
3. Blanch the steamed fish and put it on top of the steamed fish, then add soy sauce, then pour hot oil over it and it’s ready. No need to add more. Other seasonings
Question 10: How to make steamed green fish more delicious? Let me teach you the simplest one... We often do this in our restaurants. For example, steam Wuchang fish. Use a knife to cut diagonally into the fish a few times. Then add salt, monosodium glutamate and cooking wine. Put some ginger slices and ham in the fish. .Then put the fish on a plate. Pour seafood soy sauce on the fish. Add green onions. Steam in the pot. After steaming, pick out the green onions and ginger slices and sprinkle with shredded green onions and ginger. .Shred hot peppers...then burn some salad oil...and pour it on top...it's done, it's very delicious...You can also do this at home, it's very simple...