The plate can't be bigger than the microwave oven! Better have ceramics! Never use metal! Don't be too long! Look at the size of the fish! After a long time, it doesn't matter if you are old and dry! ! !

Question 2: What material is the best plate for steaming fish in microwave oven? Glass and ceramic plates and plastic plates for microwave ovens are also acceptable. It's best not to use stainless steel plate, because microwave can't penetrate.

Question 3: What dishes are used for steaming fish in microwave oven? You can use porcelain plates to heat them, generally, and some will say that microwave oven is suitable. Don't make the plate too big. If it is light wave or microwave, it needs to be turned. If it is too big to turn, it will get stuck.

Question 4: How to steam fish in the microwave oven? Steaming fish in the microwave oven is very simple. Wash the fish, cut a knife before and after, and then sprinkle some salt and pepper evenly on the fish and the knife. If you are afraid of fishy smell, you can also put some on your stomach, so you can put it on a special plate for steaming fish in the microwave oven for about 15 minutes (you can also use a long porcelain plate and wrap all the fish and plates with a safety film). Put a few pieces in the belly of the fish, and then add some water to the plate. A small bowl of cooking wine and water is enough for dinner. Put it in a microwave oven and heat it for about 6 minutes with medium-high fire. If the fish is big, add 1-2 minutes if it doesn't smell after 6 minutes. It's good to smell a strong fishy smell.

Question 5: Is it delicious to steam fish in the microwave oven? How to steam? How long will it take? Ingredients: one crucian carp or perch, salt, salad oil, cooking wine, ginger, onion, steamed fish sauce with Lee Kum Kee lobster sauce!

It is best to buy a crucian carp (shampoo fish) or perch, not too big fish, afraid of steaming, it is best to have fresh live fish! Remove scales, viscera and gills, and make three incisions on each side of the fish's back. Wash and drain the water after completion.

Slice some ginger, wash the shallots and tie them into knots, and cut some into chopped green onions for later use.

Sprinkle salt evenly on the fish's body and stomach, and drop some cooking wine into the stomach. I also sprinkled some pepper chicken essence and stuffed the prepared shredded ginger and onion into my stomach. Well, put the fish in a special steamer for microwave oven, and then put it in the microwave oven for 5 minutes. Ok (but it seems that the power of the microwave oven is different and the size of the fish is different. I used it for 7 minutes by myself, and my parents used it for 10 minutes. In short, it was taken out after it stopped, mainly to see the fish's eyeballs, which turned white and protruded! If the temperature is a little lower, put it in the microwave for a few minutes, anyway, the time is from 5- 12 minutes, that's enough)

Don't be busy. The important step is to move the steamed fish to the plate, pour Lee Kum Kee steamed fish soy sauce and lobster sauce on your body (I have tried the best brand, the price is 7.8 yuan), put the salad oil on the fire until it is 7% cooked (slightly smoky), and immediately pour it on the fish on the plate from beginning to end, only to listen, hehe, and finally sprinkle chopped green onion on the table.

Steamed fish in microwave oven is not as delicious as steamed fish in water, but it is faster. The simple method is:

1. Wash the fish with clean water, such as descaling and eviscerating. If the fish is large (more than one kilogram), draw a few diagonal lines on both sides of the fish.

The knife flower (not too deep) does not cut through the fish belly, and the fish belly is not good-looking;

2, two or three onions at the bottom, fish on it (can be taken away when eating);

3. Marinate the fish with seasonings such as salt, wine, sugar, soy sauce or oyster sauce, and sprinkle some ingredients such as shredded ginger and shredded mushrooms;

4. Pack the fish in a sealed container to avoid water evaporation. Vegetables can be put in special fresh-keeping bags, and the water will not taste good when it evaporates.

5, a pound of fish generally takes 4-5 minutes, it is not advisable to steam too much, otherwise it is not delicious. If the scheduled time is not ripe, it is better to steam it once, which depends on your flexibility, because the power of the furnace and the size and thickness of the fish are different.

Question 6: I bought a dish for steaming fish in a microwave oven. Plastic. The lid says don't heat oily things. Then I wonder if all containers can't be filled with oil, only with plastic. When plastics and oil are heated at high temperature, plastics tend to soften and melt, which is not good for health. Ceramic can heat oily, or buy special heat-resistant glass containers for microwave. Don't use those with high heat resistance (heat resistance exceeds 150 degrees) just for a few dollars and a cheap one. Generally, you use ceramic bowls, plates or microwave heat-resistant glass containers to hold oily food. In fact, if the plate is plastic, it is not suitable for heating greasy dishes, so oil-free heating is safer. The heat-resistant plastic cover of Pp5 can be covered on the ceramic bowl.

Question 7: What skills do you need to steam fish in the microwave oven? 1. Scrape fish scales, remove internal organs, wash, dry, and draw three degrees on both sides of the fish with a knife. Take half an onion, divide everything in two, pat it, and cut the remaining half into granules.

2. 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). Move the fish to a tea tray, then add 1 tbsp oil to the steamed fish juice, and then pour the juice evenly over the fish. Finally, sprinkle with onions and coriander.

Question 8: Do you need plastic wrap for steaming fish in the microwave oven? Why is the fish I steamed so dry and there is no water? It is best to steam in a microwave oven with a lid. When heated, plastic wrap will volatilize harmful substances, which will affect your health.

Question 9: Steamed fish in microwave oven. Ingredients: fish ingredients: cooking wine, onion, ginger slices. Step 1. Wash the fish and drain the water. 2. Before cooking, make three incisions on both sides of the fish, and then add salt to the meat, belly and head of the fish at the incision, not too much. 3. Then pour some cooking wine on it. 5. Then cut a few slices of ginger (thin ones will do), pinch them at the cutting knife, and everything will be OK. Then cut a little shredded ginger, put it in the fish belly and head, and finally sprinkle a little shredded ginger on the fish, which is basically the same. I usually steam fish in the microwave oven. After the above steps are completed, I stick plastic wrap (no pickling), make a few holes and put them in the microwave oven. I usually buy fish with a weight of 80% to 90%, and I can cook it in a big fire for 6 minutes. This fish is very tender. 6. Take out the fish after steaming, tear off the plastic wrap and sprinkle with chopped green onion. 7. Pour two tablespoons of soy sauce on the fish. 8. Put a little oil in a small bowl and heat it in the microwave for 45 seconds, or heat it in a wok and pour it on the fish.

Question 10: When the barbecue function of the microwave oven is turned on, what are the best raw materials for the utensils inside: 5kg of red pepper, 2kg of pickled red pepper, 4 bottles of wild pepper, 750g of ginger and 500g of salt?

Production: wash the bright red pepper, remove the pedicle, let it wither in the sun (it may also wither in the dark), and chop it into pieces the size of soybeans with a knife; Soaking red pepper and pepper to remove impurities, peeling ginger, washing, and cutting into particles with the same size; Mix all the above materials with salt, put them in a pickle jar, cover them, fill them with clear water, and leave them in the shade for 5-7 days before use.

Don't touch the oil or leave it on the surface for too long. If the temperature is too high, it will lead to the loss of aroma and the aggravation of acidity, which will affect the taste of dishes.

Raw materials:

Flag fish head, Hunan chopped pepper (or homemade chopped pepper), ginger, garlic seeds, chives, refined oil "Lee Kum Kee" steamed fish juice, monosodium glutamate, chicken essence, yellow wine and pepper.