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 the chopsticks at the belly of the fish (the most tender and fragrant essence) as soon as possible, first ... >>
Question 2: How to remove fishy smell from steamed fish?
There is a dark red groove in the middle bone of the fish, which is the excretory system of the abdominal cavity of the fish and is connected with the * * * in front of the ventral fin. This is the dirtiest tissue in fresh fish. The treatment method is simple. Dig out the dark red groove completely with a spoon handle, or brush it off with an old toothbrush until you see the white fishbone, and then rinse it with clear water. In addition, there are some effective ways to remove the fishy smell.
(1) Salt: Sprinkle salt or brine on the fish. 15 minutes later, shake the fish evenly and rinse it, which will deodorize, decontaminate and remove mucus.
⑵ Lemon or cream: Before frying or frying, coat the fish with a layer of cream or lemon. After 30 minutes, the fishy smell can be completely removed.
⑶ Vinegar or wine: When steaming fish, put the washed fish in vinegar water once, and then steam it in the pot to eliminate the fishy smell. Similarly, sprinkling rice wine when cooking fish has the same effect.
Question 3: Why does steamed fish smell fishy? Fish has a fishy smell, and the method of steaming fish is wrong: wash the fish, dry it, sprinkle with fine salt and evenly sprinkle it on 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: when steaming fish,
In addition to seasoning, you should also put some pieces of chicken oil on the fish, so that the fish absorbs the chicken oil and is 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.
Question 4: How to cook steamed fish without fishy smell? When steaming fish, put two pieces of ginger and two onions, put a little salt and cooking oil on the fish, and then steam. Then prepare shredded ginger and shredded onion, and when the fish is steamed, take out two pieces of ginger and two onions and put them on the fish; Heat some cooking oil, about 160 degrees, pour it on the fish, and add some soy sauce, so that it is full of color, flavor and no fishy smell.
Question 5: How to steam fish without fishy smell? How to cook steamed fish is not fishy, but fishy.
material
A live fish (perch, salmon, grouper, sturgeon and flounder will do)
Jiangyikuai
Cong liangen
Steamed fish and soy sauce
A little salt
A little cooking oil
Proper amount of cooking wine
step
1. Wash the fish, then change the knife and marinate with salt, ginger and cooking wine for five minutes to remove the fishy smell.
2. The second step is steaming. Wash the salted fish with clear water, slice the ginger, then change the knife and put it into the fish meat and belly, and then steam it in the pot for about 10 minutes (depending on the size of the fish).
3. Take out the fish, pour out the water in the plate (the most important step), then take out the ginger slices in the fish, put the fish back into the plate and put it back into the pot, and continue steaming at the remaining temperature for 5 to 10 minutes (steaming at the remaining temperature, without reheating).
4. Hot oil, after the fish is steamed, take it out and pour in the steamed fish soy sauce, then shred the onion and pour it on the fish, and finally pour the hot oil on the fish, and the dish is ready.
skill
Fish must be fresh, otherwise it will stink easily.
Question 6: How to steam fish to remove fishy smell? Put some shredded ginger and onion on the fish, and add some rice wine. It's absolutely fishy!
Satisfied, please adopt.
Question 7: Steamed fish, how can we avoid the fishy smell? You can put some white wine and ginger, but ginger needs to be sliced or shredded, and the fishy effect is better. One more thing, when washing fish, you can choose to wash with rice, which also has certain effects.
Question 8: Steamed fish … What method won't smell like fish? Steamed fish seems simple, but it still needs some skills to make delicious food. The most important thing is to get rid of fishy smell. How to make steamed fish delicious and not so fishy?
First of all, we must learn to choose.
Don't pick big fish. It is best to control steamed fish within 1 kg 2. Fish should be vigorous and fresh, and steamed live fish is the best. Be sure to wash the fish before steaming, especially the black film in the belly of the fish, and be sure to scrape it clean to ensure that the steamed fish is not fishy; According to the shape of the fish, choose whether it is necessary to cut the fish. The most suitable mature fish is flat fish, such as bream, which can be spread with The Lancet or steamed directly on the plate after deep cutting on the back of the fish, or steamed directly without changing the knife (steaming the fish by opening the net); Fish with thick tenderloin, such as perch, can cut the tenderloin along the back with a knife at the belly of the fish, and lie flat when steaming to reduce the thickness and be suitable for maturity (steamed perch); Larger fish, such as chubby fish, herring, grass carp, etc. It is best to cut it into two sections or steam it in sections.
2. Marinate the fish for 10 minute.
Before the fish is steamed, the curing time should not be too long, and it is best to 10 minute. Because salt can penetrate and solidify protein, leaving it for too long will harden the meat and affect the taste. 3-5 minutes before steaming the fish, it is blood on the surface of the fish, full of fishy smell. If you don't move the plate for a while, the oozing juice will be dumped. Remember to move the disk!
Third, the fish should be steamed overhead.
Steam the fish a little. Spread a thin layer of oil on the steamed fish dish, spread ginger slices and onion segments at intervals in the center of the dish, and then put the fish on it, which is equivalent to slightly overhead the fish, which is beneficial to the uniform heating of the fish in the hot gas circulation in the pot;
Fourth, fish juice and fish are steamed separately.
When steaming fish, it is best to steam the fish juice separately from the fish and then pour it on. Because the sauce and ingredients are mixed too early, some chemical and physical reactions will occur in the process of high-temperature cooking, which will affect the fresh and tender taste of fish. The prepared steamed fish juice can also be steamed, but some professionals have repeatedly tried that steamed fish juice has no astringency in the sauce and tastes more delicious.
Verb (abbreviation of verb) Matters needing attention in steaming fish
Steamed fish pays attention to one effort at a time. There are three taboos: first, put the fish in before the water boils; Second, avoid being discouraged by opening the lid halfway; Three bogeys: keep warm in the pot for a long time after steaming.
6. How to remove the fishing line?
There are two fishy lines on the fish. I don't know if you know this. When cooking fish, remove the fishing line first, and the fish will have no earthy smell at all.
There is also a trick to remove fishy line: after cleaning the fish, draw a knife near the fish head 1-2 cm, and you can see that there is a small white spot at the incision, which is the fishy line. Hold it with your hand and gently pull it out.
Question 9: Why does the steamed fish cooked by the hotel chef have no fishy smell? I asked my friend to be a chef in the restaurant of Queen Hot Springs Hotel. He said that the main reason is the different seasonings used and the cooking methods. The simplest thing is to stew the fish with salt and ginger for an hour.
Question 10: Why does steamed fish have no fishy smell when steamed? If the steamed fish can't be eaten all at once, you can add 1 egg when you eat it again, so that the fish won't smell fishy.