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What is the practice of steaming herring?
Step 1: Wash the herring first and remove the scales. Remove the internal organs and wash the fish.

Step 2: Cut into two pieces and cut a knife on each side of the fish. Cut the onion and ginger into sections, put the onion, ginger and fish together, and then add cooking wine and salt to marinate for 10 minute.

Step 3: Put the pickled herring into a plate, then add the onion and ginger slices.

Step 4: put a proper amount of water into the pot, boil it over high fire, and steam the herring. Steam on high fire for 10 minute, take it out after turning off the fire, pour the raw juice into the pot, thicken it with starch, and pour it into the pot to boil. Add monosodium glutamate to taste before cooking, then pour the juice on the fish and you can eat it.

One of the common cooking methods. The specific operation is to put the pretreated fresh ingredients, seasonings and auxiliary materials directly into the pot, cover the pot and steam.

The dishes cooked by steaming method are original and fresh, which can retain the nutrients of the ingredients to the greatest extent. It is recognized as the healthiest cooking method. Pay attention to the following points when cooking by steaming: first, the main ingredients must be fresh, which is the basic guarantee to determine the quality of dishes; Second, the main ingredients need to be boiled before they can be put into the pot. The advantage of this is to avoid the aging of raw materials during water heating, and it is easy to control the reasonable steaming time. Third, reasonably control the amount of salt to avoid being too salty and destroying the original flavor of ingredients.

Steaming is widely used, and vegetables, meat, poultry and seafood are the majority. Representative dishes include steamed hairy crabs, steamed pomfret, steamed pigeon and so on.