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.
Introduce several kinds of steamed fish with different cuisines and tastes, and steam whatever fish you want! ! !
bouillabaisse
Its cuisine is Zhejiang cuisine.
It is characterized by salty taste, white color and tender meat.
raw material
750g of carp, 5g of salt and monosodium glutamate, 20g of onion, 30g of ginger, 50g of big oil, 50g of vinegar15g, 50g of chicken soup, 5g of sesame oil and 5g of cooking wine.
manufacturing process
Cut both sides of carp with a knife. Cut onion and ginger into thick slices, put them inside and outside the fish, add salt and cooking wine for 5 minutes, take them out and drain them, then pour in sesame oil. Mix 10g Jiang Mo with vinegar, sesame oil and monosodium glutamate to make ginger vinegar juice, which can be eaten with fish and dipped in the juice.
Steamed Cargill fish
Shandong cuisine
Features authentic, fresh and refreshing, long-term food is not greasy. When eating, take out the Jiang Mo and vinegar dish and dip it in it. It tastes very good.
raw material
750 grams of Cargill. 20 grams of fat pork, 20 grams of mushrooms, 0/5 grams of ham/kloc-,20 grams of bamboo shoots and 25 grams of Chinese cabbage. Shaoxing wine 15g, pepper 10g, clear soup 150g, onion 25g, ginger slices 10g, and chicken oil 3g.
manufacturing process
Scrape Cargill's scales, clean gills and internal organs, and wash them. Punch a willow knife 1.7 cm square on the fish, put it in boiling water, take it out immediately, sprinkle salt evenly, and put it neatly on the plate. Put a flower knife on the pig fat and cut it into strips with a length of 33 cm and a width of 1 cm. Cut the onion into small pieces and slice the ginger. The hearts of Lentinus edodes, bamboo shoots, ham and rape were cut into pieces with a width of 1 cm and a length of 3.3 cm. Put the fish in a fish dish, add Shaoxing wine, pepper and clear soup, then evenly put the pork fat, onion, ginger, mushrooms and ham on the fish, steam them in a cage for 20 minutes, then take them out, pour the soup into a wok, take out the onion, ginger and pepper, put the Chinese cabbage in the pot and put them neatly on the fish. Boil the soup in a pot, remove the foam, pour it on the fish, and then pour the chicken oil.
Steamed Chinese Bass
Its cuisine is Zhejiang cuisine.
Features fish shape integrity, fresh and tender fish, fat and smooth, delicate fragrance.
raw 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.
manufacturing process
Slaughter the grouper and wash it. Cut 5 knives on each side of the fish, and cut pork suet into 10 pieces. Put pork suet, 1 ginger slices and onion slices into every knife edge of the fish. Have another drink. Add salt, soy sauce and Shaoxing wine, put them in a steamer with the fish, and steam them over high fire until the fish knife lines are exposed. Pick up onion, ginger, pork chop oil slices, sprinkle with monosodium glutamate, and bring steamed soy sauce to eat.
Steamed snapper
Its cuisine is Zhejiang cuisine.
It has the characteristics of complete fish shape, soft and tender fish meat, delicious taste and mellow soup.
raw material
A fresh snapper (net weight about 750g). 15g cooked ham slices, 2.5g raw bamboo shoots, 25g water-soaked mushrooms. 10g diced suet, 4g ginger slices, 3g ginger rice, 5g onion, 5g balsamic vinegar, 4g refined salt, 3g monosodium glutamate, 2g Shaoxing wine, 2g onion segments and 250g clear soup.
manufacturing process
Slaughter bream, remove scales and gills, gut it, wash it, blanch it in a boiling water pot, take it out, scrape off the black film, rinse it off, put the fish in a deep dish, put bamboo shoots, mushrooms, diced suet and ham slices on the fish, and add refined salt, Shaoxing wine and clear soup. The fish is put in a long waist plate. Add 70g refined salt, monosodium glutamate and cooked broth to the original juice soup in the bowl, adjust the taste, and then pour it on the fish. Take Jiang Mo and vinegar with you when you eat.
Steamed turtle with babao
Shandong cuisine
It is characterized by complete shape, eight treasures ingredients, pleasing color, fresh and mellow soup and changeable taste.
raw material
Turtle 450 grams. 20g of sea cucumber, 20g of scallop and 20g of lotus seeds. Clear water glutinous rice 15g, pork fat and lean meat 30g, yellow cake 20g, clean winter bamboo shoots 15g, mushrooms 20g, clean chicken 30g, and pork elbow 40g. Salt 5g, Shaoxing wine 15g, clear soup 150g, shredded ginger 15g, pepper 15g, scallion 10g, and wet starch 60g.
manufacturing process
Live soft-shelled turtle has its back down and its abdomen up. When it sticks its head out, quickly cut off its head with a knife, lift it to control blood, put it in a boiling water pot for a little scalding, take it out and put it in cold water, scrape off its black skin, remove its cover, take out its internal organs, chop off its sharp claws, rinse it with clear water and put it in a large pot. Cut sea cucumber, pork, cake, winter bamboo shoots and shiitake mushrooms into 0.6 cm square dices, put them on the chest of turtle together with scallops, lotus seeds and glutinous rice, and then pour in refined salt and Shaoxing wine. Clear soup, mixed juice of soft-shelled turtle gall, put shredded ginger on the top, middle and bottom layers of eight-treasure stuffing, cover the soft-shelled turtle, put pork elbow meat on the soft-shelled turtle, put ginger slices and pepper together, and put them on the soft-shelled turtle cover together with onion. Then put the turtle bowl in a cage and steam it with boiling water for 3-4 hours, take it out, and take out chicken, elbow meat, onion and ginger slices. Pour the turtle soup into the pot, boil it and thicken it with wet starch.
Steamed mullet
Its dishes are Korean.
Features are bright colors, fresh mullet and crispy bamboo shoots.
raw material
Mullet 1500g, Tricholoma matsutake 15g, canned bamboo shoots 15g, scallion 25g, ginger 10g, cooking wine 25g, crystal sugar 10g, refined salt 5g and sesame oil 30g.
manufacturing process
1. After soaking Tricholoma matsutake in water, wash the sediment, remove the pedicel, peel ginger, wash, and cut into pieces with canned bamboo shoots, with the length of 2.5cm, width of 1 .5cm and thickness of1mm; Peel the green onion, wash it and cut it into 3 cm long sections. 2. Scaled mullet, washed, disembowelled, gills and viscera removed, obliquely cut several knives on both sides, put into a soup basin, loosen shredded beef, bamboo shoots and ginger on the fish section, and add cooking wine, crystal sugar and salt; Put it in a steamer, steam for about 10 minutes, take it out, take out the ginger and onion, and put the fish in a plate. 3. The soup in the original basin is filtered, heated, sprinkled with sesame oil, boiled and poured on the steamed mullet.
Steamed Mandarin Fish
Its cuisine is Zhejiang cuisine.
The characteristic color is light and childish, pleasing to the eye, and tastes like crab meat, fresh and fragrant.
raw material
A mandarin fish (about 750g) and three slices of cooked ham (25g). 6 pieces of cooked bamboo shoots (60g), 3 pieces of water-soaked mushrooms, 2.5g of refined salt, 25g of monosodium glutamate 1.5g of Shaoxing wine, 25g of cooked chicken oil 10g, 2.5g of ginger slices and onion 1 root.
manufacturing process
Wash mandarin fish and lay them flat on the chopping block. Cut it from beginning to end with a knife, and then slice it obliquely every 25 cm on the back of the fish. The knife is as deep as bone. Get a big waist. Add mandarin fish, add Shaoxing wine, sliced ginger and onion and cooked ham, and steam in a cage for 15 minutes. After coming out of the cage, remove the onion knots, ginger slices and juice and pour them into a small bowl. Blanch mushrooms and bamboo shoots with boiling water, put 3 bamboo shoots on each side of the fish, put ham slices and bamboo shoots at intervals, and cover the bamboo shoots with mushrooms. Pour the raw juice into a wok, add clear soup, monosodium glutamate, refined salt and cooked chicken essence to boil and pour it over the fish.
Steamed cod
All the cuisines they belong to
It is characterized by bright red color and delicious taste.
raw material
Ingredients: thick slices of cod meat. Seasoning: delicious fresh soy sauce. Accessories: salad oil, shredded onion, shredded red pepper, shredded ginger and shredded coriander.
manufacturing process
(1) Put the thick cod fillets in a steamer and steam for about 10 minutes, then take them out and take out the soup. (2) Pour the delicious soy sauce on the cod fillets and sprinkle with shredded onion, shredded ginger and shredded red pepper. (3) Ring oil, decorated with coriander leaves.
Steamed green eel
Sichuan cuisine
The characteristic color is white and clear, and the eel meat is tender and fat.
raw material
750 grams of fresh green eel. 59g of pig clean oil, 0/00g of pig fat and lean meat/kloc-,50g of egg white, 50g of bamboo pulp and 750g of clear soup. 15g cooking wine, 3g pepper noodles, 5g salt, 2g pepper, 1g monosodium glutamate, 1g ginger, 20g vinegar.
manufacturing process
After killing the green eel, drain the blood, scald the saliva on the peeled surface with hot water (you can scrape the fish skin gently with a knife), and cut off the shark's fin. Cut the fish into 2 cm long sections (or cut the bone spur with a knife, cut the eel in two, and remove the internal organs). Spread the clean oil in a steaming bowl and put the eel segments on the clean oil. Add pepper noodles, salt and pepper to the cooking wine, mix well and pour it on the eel section. Cut the pork into 3.3 cm long (about 0.5 cm thick) slices, put them on the eel section, seal the bowl with toilet paper, steam them in a cage and take them out. In another steaming bowl, add egg white and cold broth and mix well. Steamed into white hibiscus eggs in a cage, removed and cut into pieces. Cut Dictyophora Dictyophora into 2 cm long pieces. The soup is not cooked. After taking out the steamed green eel bowl, add clear soup twice, drain it, turn it over on a big disk, remove the clean oil, and put hibiscus eggs and dictyophora around. Super clear soup to cook. Add salt, pepper, cooking wine and monosodium glutamate, pour into a plate and serve with a ginger vinegar dish.
steamed shad
Its cuisine is Zhejiang cuisine.
The characteristic color is as white as silver, the meat is tender, the taste is fresh and the wine is fragrant.
raw material
350g of shad, 25g of ham slices, 25g of mushroom 1, 25g of bamboo shoots, 25g of pig oil 1 50g, 2 slices of ginger, 7.5g of onion1,7.5g of refined salt, 0.5g of monosodium glutamate, 25g of Shaoxing wine, 25g of cooked lard and 25g of sugar.
manufacturing process
1. Wash the shad and dry it with a clean cloth. Can't scale, because the scale of shad is rich in fat. Wash and drain the oil, spread it on the bottom of the buckle bowl, put the mushrooms on the clean oil, put the ham slices and bamboo shoots neatly on the meat oil, and finally put the herring with scales down, and then add the onion, ginger, wine, salt, cooked lard and monosodium glutamate. 2. Put the buckle bowl filled with shad in a cage or drain it, steam it with strong fire for about 15 minutes until the shad is cooked, take it out, remove the onion and ginger, put the soup plate on the buckle bowl, and pour the shad and marinade into the plate to serve.
Steamed Chinese Bass
Its cuisine is Cantonese.
Features white color, fresh flavor, suitable for all seasons.
raw material
Bass (1 700g), shredded pork (50g), shredded mushroom with water (20g), refined salt (a little), lard (40g), sesame oil (a little), white soy sauce (a little), shredded ginger (15g) and pepper (a little).
manufacturing process
1. Slaughter the perch, take out its internal organs and clean it. Mix well with salt, sesame oil and monosodium glutamate, and pour into the belly of perch. Put two or three slices of onion at the bottom of the dish, and perch on the onion. 2. Stir well with shredded pork, shredded mushroom, shredded ginger and (a little) hot salt, soy sauce and chestnut powder, coat on the fish, steam with strong water for 10 minute, take out half of the original juice when cooked, add shredded green onion and pepper to the fish, then boil and pour lard, and add a little sauce and wine.
Steamed saury
Its cuisine is Jiangsu cuisine.
Features: the skin is white and oily, the duck meat is red and tender, the skin is fat and the bones are fragrant, which is extremely delicious.
raw material
2 swordfish (weighing about 400g), 5g cooked ham slices, 25g bamboo shoots, 4 water-soaked mushrooms, 50g diced pork plate oil, 20g Shaoxing wine, 5g refined salt, soy sauce 1 g, 50g onion, ginger slices and chicken soup.
manufacturing process
Scrape the scales of saury first, insert two bamboo chopsticks into the fish's stomach from the gills, roll out the internal organs and gills, wash them with clean water, put them in a pot with 80% hot water, blanch them, take them out, gently scrape the mucus off the fish with a knife (don't scratch the skin), then wash them with clean water, and cut off the fish tail at two-thirds of the fish with a knife for later use. 2. Put the swordfish into the soup basin neatly, put the bamboo shoots on the fish to make it smooth, put the ham slices on the bamboo shoots, then add the mushrooms, diced meat, scallion and ginger slices, add salt, soy sauce and Shaoxing wine, put them in a cage for about 10 minute, take them out immediately after the fish is cooked, take out the scallion and ginger slices, and pour in the marinade.
Steamed Mandarin Fish
Its cuisine is Huaiyang cuisine.
trait
raw material
1 fresh mandarin fish, 20g diced meat,10g sliced cooked ham,10g sliced water-soaked mushrooms,10g bamboo shoots and 6 shrimps.
manufacturing process
1. Wash pomfret, blanch with boiling water, wash, and cut into two-sided willow knives. 2. Put ham slices, bamboo shoots slices, mushrooms slices and shrimps alternately from the knife edge, then put some onion slices, ginger slices, pork chop oil and cooking wine on the fish, steam for 15 minutes, take out the onion slices and ginger slices, and sprinkle with sesame oil.