Cooking steamed fish is also a science, from fish selection to ingredients, from setting the plate to cooking, from heat to virtual steaming, every step is exquisite. Of course, the taste can be adjusted according to your own preferences, but the heat and virtual steaming are the basic guarantees for the "freshness" of steamed fish, and there is no room for carelessness.
Basic steps
Step 1: Choose fish: The weight of fish should be controlled at about 500 grams, and the beauty of the fish dish is secondary. The key is that the cooked temperature is easier to grasp.
Step 2: Shaping the fish: After cleaning the fish, cut the fish's spine from the abdomen with a knife, which can prevent the fish from deforming due to the contraction of the fish bones after steaming. Spread lard evenly on both sides of the fish and dip it in a little white wine.
Step 3: Season the fish: Mix a little meat with a little soy sauce, sesame oil, salt, Jiang Mo and mushroom powder into the fish's belly, which will not only make the fish taste fresher, but also make the steamed fish look full.
Step 4: Set the fish plate: Take large pieces of ginger and onion, cut them into long and thin filaments with uniform length, and spread them on the fish plate. After the fish is put into the plate, sprinkle some shredded onion and ginger on the fish. When it is ripe, it is both beautiful and delicious.
Step 5: the heat of the fish: the heat is the key to steaming the fish. Like many steamed vegetables, you must boil the water in the pot, then put the fish in the pot, steam for 6 to 7 minutes and turn off the heat immediately.
Step 6: Virtual steaming of fish: The so-called virtual steaming means that after the fire is turned off, do not open the lid, steam for 5 to 8 minutes by using the residual temperature in the pot, then take out the pot and spray the prepared soy sauce, vinegar and a little clear oil on the fish.
Special tips
65438 +0 If it is a slightly larger fish, the steaming time can be extended for another 2 to 3 minutes; You can also put two chopsticks under the fish to let the fish leave the bottom of the plate and let the fish cook quickly when heated. You can also steam the fish vertically and spread a piece of onion on the belly of the fish to make the fish stand steady. At the same time, draw a flower knife on both sides of the fish, and put ginger in each slit. Remember, don't forget to steam.
No.2 if you want to make the fishy smell of fish less astringent and softer, you can put soy sauce, vinegar and a little clear oil in a small bowl, steam it with the fish, then take it out of the pot with the fish and pour it on the fish.
Fish is tender as tofu, fragrant as crab meat, light and refreshing, and you will never forget the making procedure of this steamed fish. Know how to eat? Tell you, aim chopsticks directly at the tender and fragrant essence of fish-fish belly!
The secret of steamed fish
Whether you are in North America, Europe or Australia, you can make high-grade steamed fish without special raw materials. Steamed fish is an ordinary home-cooked dish, but if it's higher than the hotel's standard, come to me and I'll tell you the secret of every step in the production of steamed fish. Go back and try, and soon you will feel the authority of a "gourmet".
Now take a Wuchang fish as an example.
Secret 1: The weight of fish should be controlled at around 600g. The size of the fish in the fish dish looks beautiful, and it is easy to grasp the temperature of raw and cooked.
Tip 2: After cleaning the fish, evenly coat lard on both sides of the fish (clear oil is enough), 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: After the water in the steamer is boiled, put the fish in the pot (never steam the fish with cold water, or you 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 5 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. Use the residual temperature in the pot to "steam" for 8 minutes, then immediately take out the pot, then pour the prepared seasonings (soy sauce, vinegar and clear oil) on the fish (no salt or monosodium glutamate is added to make it light and smooth), and then put a few 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 secretly aim chopsticks at the fish's stomach (the most tender and fragrant essence) as soon as possible, so it is better to start first!
Supplementary points ... >>
Question 2: How should the fish be steamed to taste good? My own way: after cleaning the fish, brush a layer of cooked oil or salad oil on the surface of the fish, put onion, ginger and garlic slices in the belly of the fish, put the fish in steam after the pot is boiled, and put it on the fire for 6-7 minutes (depending on the weight of the fish, it usually takes 6-7 minutes and weighs about 2.5-3 kilograms, depending on the size of the fire and the tightness of the pot). You may not be able to control it the first time, but remember the time this time. Put seasonings according to your own preferences, such as onion, soy sauce, ginger, garlic, sugar, vinegar, salt, pepper, tree pepper and so on. Remember to use soy sauce as much as possible instead of starch. This is written according to your own practice, and the specification is not standardized. Deal with it.
Question 3: How to cook steamed fish is delicious and simple 1. Wash the fish and cut into pieces, pulling 3 knives on each side.
2. Use a proper amount of cooking oil or sesame oil, shredded ginger, chopped green onion, salt and fresh soy sauce (no soy sauce, it is best to have soy sauce for steamed fish), and put it for 20-30 minutes to fully taste.
Step 3 prepare the steamer. The water in the steamer must be opened by SAIC. This is the key before putting the fish in the steamer.
4. Steam on medium heat for 15 minutes, and then take out the pot. Delicious steamed fish is coming!
Attachment:
Fried hairtail
Ingredients: hairtail
Ingredients: salt and dried black pepper starch.
1. Remove viscera and dorsal fin of hairtail, and cut a knife mark every 2-3mm on both sides of the fish.
2. Sprinkle salt and black pepper on the fish and marinate for a while.
3. pat the dry starch evenly on the fish.
4. Heat the oil pan over medium heat and fry the hairtail for 3-4 minutes.
5, turn over and fry until the color is golden, and remove.
The practice of Korean-style grilled hairtail fish
Ingredients: hairtail
Ingredients: korean chili sauce, black pepper, pepper, cooking wine, vinegar, salt and oyster sauce.
1. Wash hairtail and cut it into sections for later use.
2. Mix the raw materials into juice for later use.
3. Marinate hairtail with sauce for three or four hours.
4. spread tin foil on the baking tray and brush it with oil. Put hairtail on a tray and bake at 180 for 15 minutes.
Sichuan boiled fish:
1. Preparation raw materials: grass carp or carp 1000g, bean sprouts 500g, Pixian bean paste 50g, pepper 30g, pepper 20g, ginger, garlic half head, eight petals 1, cinnamon 1, pepper 10.
2. Slice the fish and cut it into thin slices. Fish head and steak are packaged separately for later use.
3. Grab the fillets with cooking wine, pepper and half a teaspoon of salt, and then mix in the starch for later use.
4. Put the bean sprouts in hot water with salt, blanch them and lay them at the bottom of the basin for later use.
5, put a spoonful of base oil in the pot to heat, add pepper and pepper, and season from the fire. This will not burn the pepper black. Then take out half of the pepper and pepper for later use.
6. Then continue to put Pixian bean paste in the pot and burn the oil red. Add Jiang Mo, minced garlic, star anise and cinnamon into a red oil pan and stir-fry until fragrant.
7. In a wok, add the fish head and fish chops and stir fry for 5 minutes.
8. Then add 3000ml of hot water and 1 tbsp of salt and bring to a boil.
9. After the soup is boiled, continue to cook for 10 minutes, and then slide in the delicious fish fillets. Don't stir the fish fillets with chopsticks after they are put into the pot, otherwise the fish will easily disperse.
10, after boiling again, keep vitality for 2~3 minutes, and it will be fine. Be careful not to cook for too long, or the fish will turn from tender to hard.
1 1. Pour all the cooked fish soup and bean sprouts into the pot.
12, put 30 grams of oil in the pot until it smokes. Sprinkle the first explosion of pepper and pepper on the surface of fish soup. Pour the hot oil into the basin quickly, hear a pleasant snort, and the delicious boiled fish soup is ready.
Question 4: How can steamed fish taste good? The main ingredient is fish 1000g, and the auxiliary ingredient is 2 ginger onions 1, with appropriate amount of salt, steamed fish, soy sauce and pepper.
step
Steps of steaming fish: 1 1. Clean fish should be evenly coated with salt and pepper.
Steps of steaming fish. Shred a little onion and set aside.
Steps of steaming fish. Cut the onion and slice the ginger for later use.
Steps of steaming fish. Put the onion and a little ginger into the fish belly, cover the fish with a large piece of ginger and steam for ten minutes.
Steps of steaming fish. Put the steamed fish soy sauce into a vessel and pour the juice on the steamed fish with a spoon.
Steps of steaming fish. Put the chopped green onion on the fish and pour the oil on the fish.
skill
I didn't make heating oil for this later. It would be better to refuel.
Question 5: What seasoning should be put in steamed fish to be delicious? The weight of steamed fish should be controlled at about 600 grams. This size, put in a fish plate, looks beautiful, and the temperature of raw and cooked is easy to grasp.
After cleaning the fish, apply lard evenly on both sides of the fish (clear oil is also acceptable), and then dip it in a little white wine; About 50g of meat stuffing is mixed with a little soy sauce, sesame oil, salt, Jiang Mo and mushrooms, and then put into the belly of the fish. This will not only make the fish taste fresher, but also support the fish's stomach and make the steamed fish fuller.
The appearance of steamed fish is very important. Take the longest section of a large piece of old ginger and cut it into uniform and beautiful slender silk. Cut the green onions in the middle and spread them on a fish plate. Then put the fish on a plate and sprinkle some shredded onion and ginger on the fish.
Ok, now the most important step: after the water in the steamer is boiled, put the fish in the steamer. Don't steam fish in cold water. Turn off the heat after steaming for 6-7 minutes, but don't open the lid. Steam for 5-8 minutes by using the residual temperature in the pot, and then take it out. Sprinkle the prepared seasoning (soy sauce, vinegar, clear oil, little or no salt) on the fish (monosodium glutamate is not allowed, it should be soft and tender), and then put a few loose coriander on the table at will to eat.
This fish is tender as tofu, fragrant as crab meat, light and refreshing.
Seven secrets of steamed fish
Secret 1: The weight of fish should be controlled at around 600g. The size of the fish in the fish dish looks beautiful, and it is easy to grasp the temperature of raw and 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 it in a little white wine (or try dipping it in some foreign wine, which may create a new taste).
Tip 3: Mix 50g minced meat with a little soy sauce, sesame oil, salt, Jiang Mo and mushrooms and put them in the fish belly, which will not only make the fish taste fresher, but also support the fish belly and make the steamed fish fuller.
Tip 4: Take a large piece of old ginger, take the longest piece and cut it into even and beautiful slender shreds, shred the middle part of the onion (the unclear part is the same length as the shredded ginger), spread it on a fish plate (for beauty and appetite), and then sprinkle some shredded onion and shredded 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.
Question 6: How to reheat steamed fish after meals? Steaming fish to eat fish is nothing more than a "fresh" word, and steaming is the cooking method that can best experience the "fresh" of fish. If you think that steaming fish is just steaming in a pot, it's all wet. Say you don't know that eating is light, you just spoil the delicious food.
Cooking steamed fish is also a science, from fish selection to ingredients, from setting the plate to cooking, from heat to virtual steaming, every step is exquisite. Of course, the taste can be adjusted according to your own preferences, but the heat and virtual steaming are the basic guarantees for the "freshness" of steamed fish, and there is no room for carelessness.
Basic steps
Step 1: Choose fish: The weight of fish should be controlled at about 500 grams, and the beauty of the fish dish is secondary. The key is that the cooked temperature is easier to grasp.
Step 2: Shaping the fish: After cleaning the fish, cut the fish's spine from the abdomen with a knife, which can prevent the fish from deforming due to the contraction of the fish bones after steaming. Spread lard evenly on both sides of the fish and dip it in a little white wine.
Step 3: Season the fish: Mix a little meat with a little soy sauce, sesame oil, salt, Jiang Mo and mushroom powder into the fish's belly, which will not only make the fish taste fresher, but also make the steamed fish look full.
Step 4: Set the fish plate: Take large pieces of ginger and onion, cut them into long and thin filaments with uniform length, and spread them on the fish plate. After the fish is put into the plate, sprinkle some shredded onion and ginger on the fish. When it is ripe, it is both beautiful and delicious.
Step 5: the heat of the fish: the heat is the key to steaming the fish. Like many steamed vegetables, you must boil the water in the pot, then put the fish in the pot, steam for 6 to 7 minutes and turn off the heat immediately.
Step 6: Virtual steaming of fish: The so-called virtual steaming means that after the fire is turned off, do not open the lid, steam for 5 to 8 minutes by using the residual temperature in the pot, then take out the pot and spray the prepared soy sauce, vinegar and a little clear oil on the fish.
Special tips
65438 +0 If it is a slightly larger fish, the steaming time can be extended for another 2 to 3 minutes; You can also put two chopsticks under the fish to let the fish leave the bottom of the plate and let the fish cook quickly when heated. You can also steam the fish vertically and spread a piece of onion on the belly of the fish to make the fish stand steady. At the same time, draw a flower knife on both sides of the fish, and put ginger in each slit. Remember, don't forget to steam.
No.2 if you want to make the fishy smell of fish less astringent and softer, you can put soy sauce, vinegar and a little clear oil in a small bowl, steam it with the fish, then take it out of the pot with the fish and pour it on the fish.
Fish is tender as tofu, fragrant as crab meat, light and refreshing, and you will never forget the making procedure of this steamed fish. Know how to eat? Tell you, aim chopsticks directly at the tender and fragrant essence of fish-fish belly!
Remember, the heat and "virtual steaming" are the real secrets.
Steamed Chinese Bass
Ingredients: a bass.
Accessories: shredded onion, shredded ginger, Shaoxing wine, shredded green and red pepper, soy sauce, vinegar, suet, vegetable oil and oyster sauce.
Production method:
1. After cleaning the fish, cut it with an oblique knife and evenly spread suet on the fish;
2. Shred ginger and onion, and spread them on a fish plate. After the fish is put into the plate, sprinkle some shredded onion and ginger, shredded green pepper and Shaoxing wine on the fish;
3. Pour two teaspoons of soy sauce, one teaspoon of vinegar, one teaspoon of oyster sauce, one teaspoon of vegetable oil and three teaspoons of Shaoxing wine into a small bowl and mix well to form a sauce;
4. After the water boils, put the steamer into a fish dish, add seasoning juice and steam for 7-8 minutes at the same time, then turn off the fire and open the lid after 5 minutes;
5. Pour the sauce on the fish while it is hot.
Precautions for operation:
1, when cooking steamed fish, be sure to pay attention to the boiling water before serving. Adding fish when it is not cold will affect the taste;
2. Hot oil can also be poured on the fish when it is finally cooked, but considering that modern health care has repeatedly warned people that "less oil and less salt can be avoided", it is saved;
3. To judge whether the fish is steamed, you can insert a toothpick into the thicker part of the fish belly according to whether the fish eyes are white. If it can penetrate easily, it means that the fish is completely steamed.
Steamed bass in microwave oven
Some people say that this is the way lazy people cook fish, and I totally agree. Wash the fish, cut several ways diagonally on both sides of the fish with a knife, put some salt and white pepper on the fish, drop a few drops of wine and put it on a plate. Cut some shredded ginger and onion, put some shredded ginger in the fish's stomach, sprinkle some on the fish, and wrap the plate with plastic wrap. It usually takes me about three minutes to put it in the microwave oven, depending on the size of the fish and the power of the microwave oven. When the fish is steamed in the microwave oven, take a pot and burn some boiling oil, preferably until the oil smokes. & gt
Question 7: What kind of steamed fish is delicious? How to steam? The method of steaming fish introduces the dishes and their functions in detail: microwave menu
Materials for making steamed fish: Ingredients: 1 fish (300-400g), 1 root onion, 3 slices of ginger.
Seasoning: cooking wine 75g, light soy sauce 50g, white pepper 15g, salt 15g, sugar 15g, oil 50g and a little coriander. Teach you how to cook steamed fish, and how to cook steamed fish is delicious. 1. Scrape fish scales, remove internal organs, wash, dry, and draw three degrees on both sides of the fish with a knife. 2. Take half an onion, divide everything in half, knock it and cut off the remaining half. 3. Put the two chopped shallots into a heat-resistant container and add ginger slices. Then, put the fish on it. Put the mixed seasoning on the fish, add 2 tablespoons of water and cover it with a heat-resistant cover (or plastic wrap). 4. Move the fish to the tea tray, then add 1 tbsp oil to the steamed juice of the fish, and then pour the juice evenly on the fish. Finally, sprinkle with onions and coriander. The practice of steaming fish introduces dishes and their functions in detail: home-cooked recipes.
Materials for making steamed fish: main ingredients: 1, one carp (about one catty), cleaned and cut in half. 2, half a green bamboo shoot (about two or two), shredded. 3, a small piece of ginger, sliced, and the other little finger smashed into a spoon. 4, three onions, cut into sections. 5, two spoonfuls of cooking wine. 6, a spoonful of sesame oil. 7. Two spoonfuls of soy sauce. 8. Appropriate amount of salt. 9. One teaspoon of monosodium glutamate or chicken essence. Teach you how to cook steamed fish, and how to cook steamed fish is delicious.
1, ginger slices, onion segments, cooking wine, salted fish marinade 15 minutes or more.
2. Add soup or water to the fish tank and steam in a boiling water steamer for 15 minutes.
3. After taking it out, pour the soup in the fish tank into the wok and bring it to a boil.
4. Add shredded green bamboo shoots and chicken essence and cook for two minutes.
5. Pour the pot into the fish and add sesame oil to serve. If you like dipping sauce, you can add soy sauce to ginger sauce. I won't touch this light and delicious food:)
The practice of steaming fish in the top ten dishes of Nanhai Fish Fresh introduces this cuisine and its effects in detail: other cuisines make up deficiency, preserve health and improve eyesight.
Taste: Salty and fragrant technology: Steamed fish with ten plates of fresh South China Sea fish. Ingredients: Main ingredients: 750g grass carp.
Accessories: pork (fat) 50g, sausage 50g, mushroom 10g (fresh).
Seasoning: ginger 2g, coriander 10g, salt 5g, monosodium glutamate 3g, shallot 20g, pepper 1g, sesame oil 15g teach you how to make steamed fish with the top ten dishes of Nanhai Fish Fresh, and how to make steamed fish delicious. First, scale grass carp, take out internal organs and make it delicious.
2. Sausage, fat and mushrooms are evenly shredded for later use;
3. Put the onion strips horizontally on the waist plate, then put the fish on it, put the ginger slices on the fish, steam them in a cage for about 90 minutes until cooked, and take them out;
4. Remove the ginger and onion strips and drain the original juice for later use;
5. Pour the oil in a wok with medium fire, first pour the cooked oil on the fish, then put down the sausage, fat and shredded mushrooms and stir fry, add the original juice, adjust the flavor, and thicken the fish;
6. Sprinkle sesame oil, sprinkle pepper and clean coriander on the fish tail. Tips for making steamed fish in the top ten dishes of fresh fish in Nanhai: the fish should be fresh and steamed. The method of steaming red herring introduces the cuisine and its function in detail: private cuisine.
Technology: Steamed Red Herring Material: Main material: Red Herring 1.
Accessories: shredded onion and ginger
Seasoning: seafood soy sauce peanut oil teaches you to cook steamed red herring. How to make steamed red herring delicious? Production method: wash red herring; Dry the water on the fish with a clean cloth; Put shredded onion and ginger on the fish and steam in a steamer for 5 minutes; Take out the fish, pour in hot oil and add seafood soy sauce. Video: chihe.sohu/20090118/n 261817572.shtml Introduction: Steamed red herring is a typical Cantonese dish. When cooking this dish, the fish should be cleaned. In addition, ginger can be added to the belly of the fish during steaming to further remove the fishy smell of the fish. When steaming, put chopsticks under the stomach of the fish to ensure that the fish can be steamed thoroughly and will not be corroded by water vapor. The water generated in the steaming process cannot be removed, which increases the delicacy of fish.
Yu Hongli again ... >>
Question 8: What should some river fish do to taste good? Steamed! ! Seven ways to steam fish at home: Sprinkle salt: Wash the fish, dry it, sprinkle fine salt and spread it evenly all over 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. Add chicken oil method: when cooking steamed fish, in addition to putting ingredients, put a few pieces of chicken oil on the fish to let the fish absorb chicken oil, which will be smooth and delicious after steaming. Method of boiling water in the drawer: 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. Dry powder coating method: when steaming fish, first coat some dry powder on the fish, and don't uncover 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. Beer soaking method: When steaming fish with heavy fishy smell, marinate it with beer for 10- 15 minutes before steaming, which will not only reduce the fishy smell sharply, but also smell like crab. Steaming method of leftover fish: If the steamed fish can't be eaten all at once, you can add 1 egg to make steamed fish eggs when you eat again, so that the fish won't smell fishy. Steamed small fish head: small fish head is nutritious, but it tastes less meat. For example, put the fish head on the chopping board, chop it into small pieces with a knife, enlarge the bowl, add appropriate amount of flour, monosodium glutamate, cooking wine, pepper and minced onion and ginger, stir well, and steam it over high fire for 10 minutes or more, and the delicious fish head soup will be ready. Ingredients: fresh fish, one accessory: scallion, shredded onion, shredded ginger, a little raw flour, refined salt, peanut oil seasoning: steamed fish, soy sauce. Production method: classify the fish, and add appropriate amount of shredded onion, shredded ginger and salt into the fish belly according to personal taste; Spread the onion on the plate, and then put the fish on it. Fish can be sprinkled with a layer of fine flour and salt, shredded onion and shredded ginger. According to the size of the fish, steam in a boiling water steamer for six or seven minutes or ten minutes, but be careful not to steam too much; After steaming, take another pot and heat a proper amount of peanut oil; Remove the shallots from the plate, pour in hot oil, and sprinkle with steamed fish and soy sauce.
Question 9: How to cook steamed fish 1. The large yellow croaker scraped off the scales, eviscerated and cleaned.
2. Cut two knives diagonally on both sides of the fish, sprinkle a little salt and cooking wine for pickling 10 minute, put the onion in the fish plate, put the fish, and put the onion and ginger on the fish.
3. Drain the water in the steamer, bring it to a boil over high fire, put it in a fish dish, and steam over high fire for about 10 minute.
bouillabaisse
5. Pour the soup into the fish dish, remove the onion and ginger, and pour in the steamed fish and soy sauce; Put shredded onion and red pepper on the fish.
6. Put olive oil into the pot and add pepper to taste.
7. Remove the peppers and pour the hot oil on the fish.
Question 10: How to steam fish is more delicious? I met a boy scout here. Ha ha.
If you are afraid of fishy smell, you can add a little rice wine when cooking and cut some ginger to remove fishy smell. If you steam fish, you should pay more attention to study, because steaming fish will evaporate the water in the dish, so don't add seasoning before steaming, just let it out from the bottom of both. If you want to go fishy, you might as well drop a little rice wine.
Eating fish in summer pays special attention to freshness. Adding more oil when cooking will make the fish more delicious. When cooking fat fish, you can drop a few drops of vinegar, which will make the fish delicious but not greasy.
Freshwater fish is the best choice for steamed fish.
Cooking secrets of steamed fish:
Secret 1: The weight of fish should be controlled at around 600g. The size of the fish in the fish dish looks beautiful, and it is easy to grasp the temperature of raw and cooked.
Tip 2: After cleaning the fish, evenly coat lard on both sides of the fish (clear oil is enough), 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: After the water in the steamer is boiled, put the fish in the pot (never steam the fish with cold water, or you 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 5 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. Use the residual temperature in the pot to "steam" for 8 minutes, then immediately take out the pot, then pour the prepared seasonings (soy sauce, vinegar and clear oil) on the fish (no salt or monosodium glutamate is added to make it light and smooth), and then put a few 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 secretly aim chopsticks at the fish's stomach (the most tender and fragrant essence) as soon as possible, so it is better to start first!
Supplementary points:
1. If it is a slightly larger fish such as steamed lotus seed fish or grass carp (the weight is controlled at about 1000g), the steaming time can be extended for another 2-3 minutes, but not too long. Don't forget the trick of "virtual steaming";
2. When steaming larger fish, you can put two chopsticks under the fish, so that the fish can be cooked quickly when it is hot. After cooking, quietly take back the chopsticks in the kitchen, and don't let the diners find your tricks;
3. You can also put the prepared juice (soy sauce, vinegar, oil) in a small bowl and finally pour it on the fish and steam it with the fish. After the fish is out of the pot, pour this seasoning on the fish. Compared with the original juice, this kind of pouring juice has less astringency and warmer and softer fish flavor, which is suitable for the taste of the elderly and people who like light.