Doppelganger belongs to the scaly sea fish, this kind of fish and catfish some like, contains a lot of collagen, suitable for steaming, and steaming time should be enough to ensure that the collagen cooked through the meat texture is soft and sticky, texture and taste can achieve the best. But should not be steamed too long, to avoid the meat steamed rotten, therefore, the general steamed turbot steamed 15 minutes is most appropriate.
2
How to tell if a steamed turbot is cooked
Insert chopsticks
Turbot's flesh is relatively tender, and when it is cooked, the chopsticks can be gently poked with the chopsticks, which can be easily plunged into the flesh, and then pushed slightly harder to go through the flesh.
Look at the skin
The skin of turbot is also a test of whether it is cooked, steamed turbot will appear to be the phenomenon of the skin cracking, generally about 8 minutes of high-fire steaming turbot skin will begin to slowly crack, and no longer change in about 15 minutes, that is, cooked.
3
Do you need salt to steam turbot
Salt is needed to steam turbot.
The turbot needs to be marinated before steaming, and a little salt is needed in the process.
And the marinated turbot on the steamer, is no need to put salt, so as not to be too salty.
4
How to make steamed turbot
Ingredients: scallions, rice wine, ginger, salt, pepper, soy sauce, lard, one saint's fruit, one turbot.
How to do:
1. Draw knife flower of turbot, marinate with appropriate amount of steamed fish soy sauce, scallion, ginger, salt and pepper for 5 minutes.
2. Marinated scallions, shredded ginger, etc. spread on the plate low, fish standing put, continue to sprinkle ginger on the body, drizzle the appropriate amount of lard, boiling water if, steaming for about 5 minutes, pour off the water in the plate, put some rice wine to continue to steam for 3 minutes, turn off the fire and simmer for 5 minutes can be out of the pot.
3. out of the pot in the mouth of the fish put a saint fruit decoration, will be steamed soup dripping on the fish