"Food is the most important thing for the people" just shows that China attaches importance to eating and knows how to eat. I have been engaged in the cooking industry for ten years, and I can gossip. From the initial systematic study, the mode of combining theory with practice, to the field cooking in the past five years, from the initial cooking, to teaching people to cook, and now to using the Internet to teach people to cook, I am deeply touched, and I have made many friends and gained a lot of new knowledge about cooking. Now let's get to the point:
One of the top steamed fish-steaming: is it a unique cooking technique in the East, but not in the West? This may be related to regional and cultural differences. Steaming refers to a cooking method in which raw materials that have been processed, cut, seasoned and filled are heated with steam to make them mature and tasty. Steamed cooking requires high freshness of ingredients, because steamed dishes will taste more delicious. Dishes that are not fresh enough can be braised or fried. Different ingredients have different steaming methods. For example, steamed eggs need to be steamed with slow fire, and Buddha jumping wall needs to be steamed with strong fire, which can be mastered flexibly according to different ingredients. Next, I will describe in detail how to make a plate of steamed fish from four aspects: temperature, ingredients, cleaning and collocation.
As you can imagine, the importance of the temperature of steamed fish is recorded in Suiyuan Food List: the method of cooking is the most important. If you need a useful fire, you should also fry it. If the fire is weak, you will run out of things. If there is a need for slow fire, it should also be slow. If the fire is too big, things will fade. -The meat turns red and black when it gets up late, and the live meat becomes dead when the fish gets up late. Repeatedly open the lid, there will be more foam and less fragrance. The main meaning is: cooking is the most technical, and some foods must be cooked with strong fire, such as frying and frying. When the fire is small, the food is old. Some ingredients must be simmered, simmered and boiled. When the fire is big, it will dry. -If the meat is cooked late, it will turn from red to black, and the fish will turn into dead meat. If the lid is opened continuously, it will cause more foam and less fragrance. Generally speaking, if you want to make top steamed fish here, you must grasp the heat, which can make the dishes mature and moderate, and make the dishes have the best color and fragrance. Otherwise it will fail. In the production of top steamed fish, it is steamed with slow fire. The length of time depends on the tenderness of the ingredients. When cooking, it is not advisable to open the lid several times to check the maturity of ingredients. The basic time for steaming fish is 10- 15 minutes.
One of the top steamed fish-the ingredients "Suiyuan Food List" once recorded that everything has its innate characteristics, such as people have their own strengths. Human nature is stupid, although Confucius taught it. Useless; Poor physical properties, although cooked in Yiya, but tasteless. The main point is: everything in the world has innate nature, just like people, each has its own qualifications. If people are naturally stupid, even Confucius and Mencius will not help, and the quality of things is not good, even if they are cooked in Yiya, they have no taste. This is mainly about the freshness of the ingredients you want to cook. If you want to make top steamed fish, the ingredients must be fresh, so as to best ensure the delicious steamed dishes. If the composition is dead, it will basically not reach the top level mentioned by the subject. But if all the ingredients are dead, let's start with the clarity of the fish's eyes. The higher the clarity, the fresher it is. The second step is to look at the gills. The brighter the gills, the fresher they are. The third step is to smell them. A faint fishy smell and salty taste indicate freshness. Step 4: Finger pressure and elasticity indicate freshness. Therefore, ingredients are also the top priority in making top dishes, and they are indispensable.
If you want to steam the fish well, the most important thing is to wash the fish. There is a saying in the "Food List with the Garden": "Fish are timid and all suffer. Eels linger, but a bowl full of fish is full. -proverbs cloud; " If the fish is delicious, the washed white tendons will come out. "The following is the key point, and it is also very simple to say a few key points of fish cleaning. Literally speaking, if the gallbladder is broken when cutting the fish, the whole dish of fish will taste bitter. If the mucosa on the surface of the fish is still there, this bowl of fish will definitely smell fishy. The proverb says, "If you want fish to taste good, you must pull out the white tendons on the back of the fish. ".Because this is a fishing line, it will definitely taste if you don't pull it out. Therefore, when cooking steamed fish, you should first scrape off the scales, then cut them in from the stomach, instead of cutting the gallbladder, take out the internal organs and fish gills (there are many bacteria and impurities attached to the surface of fish gills), then scrape off the black film in the stomach of the fish (the smell is particularly heavy), and then there are blood stains on the stomach near the fish bones, which also need to be scraped off, and then take out the white tendons at the back. Finally, rinse with water.
Top steamed fish-the collocation of ingredients is also an indispensable part of cooking. According to the "Suiyuan Food List", "Everything cooked must be supplemented. It is necessary to achieve a clear match, a rough match, a soft match, and a just match to have a wonderful harmony. " The meaning of this sentence is: you must use auxiliary materials when cooking anything. Only when light dishes are used, and thick dishes are used, can you make delicious dishes with thick, soft dishes, soft ingredients, hard dishes and hard ingredients. The collocation of dishes is described in detail here, but the dosage is also very particular, and the auxiliary materials should not be more than the main materials, so that the main materials are not prominent and the taste of the main materials will be covered up by the auxiliary materials. In a word, it is: "high work." Steal the limelight of the main ingredients. So the matching of materials should be just right. Therefore, if you want to make top steamed fish, you need to achieve the perfect combination of time, place and people. Temperature, ingredients, cleaning, and collocation can't be less, and there can't be any mistakes, so that a good dish can be steamed.
Here I would like to share with you some unique features of steamed fish in my family: First, steamed fish is made of tender fish, such as perch, yellow croaker, mandarin fish, grouper, etc. It tastes good when steamed. The second point: when cutting fish, cut along the bone from the back, and cut one knife on each side. This is because there is less meat in the abdomen. If it is steamed directly, it will lead to the cooked meat in the back and the steamed meat in the abdomen, so cutting a knife in the back can solve this problem. The third point: when steaming fish, first put the fish directly on the steamer and steam it until it is immature. The water steamed from the fish smells fishy and drips directly into the pot. When it is not ripe, transfer it to a plate and steam it with shredded ginger. When you take it out, pour it with soy sauce water, and mix it with shredded onion and pepper soaked in oil. It smells fragrant. After cooking for a long time, enjoy it quietly. There is always a dish that warms people's hearts. No matter how time passes, keep the food and the beautiful scenery will always accompany you! This article was originally produced by Liu Chu, creative director of Tip of the Tongue. Without authorization, it is forbidden to carry and copy.