How to cook delicious fish? What steps can you take to steam delicious fish? 1. Choose fish

Don’t choose the wrong color of water in the water tank. When buying fresh fish in the mall, look for the “water-green” color. Because it is a reflection of the quality of the water body, if it appears dark green or blue, it may be that there are too many algae, which means that the fish tank has not been changed or cleaned for a long time, which may affect the health of the fish. In a water tank with clear green water and good fluidity, the fish will generally be fresher

Pick the size of the "eight-cent-large" fish to determine its taste and safety. If it is too small, the fish will not be fully grown, the meat will not be tender enough, and the fish will have too many bones. If it is very large, it means that the fish is old, the texture of the meat is not smooth, and a lot of harmful substances are likely to accumulate in the body. Therefore, when buying fish, it is more suitable to choose fish that are around "eight cents big". For example, crucian carp and Wuchang carp weigh 1 and a half kilograms, grass carp 0.5 kilograms to 1 kilogram, and carp 4 to 5 kilograms are most suitable.

Meat Do not buy fish that are too red or too white. Depending on the type of fish, there are sharp-fleshed fish such as bluefin tuna and fatty fish such as saury. However, when we buy fish, if we find that the color of the fish is too bright red or bright white, it is likely to be the "contribution" of the colorant

Pay attention to the eyes and gills of the fish. Fresh fish have round eyeballs. The cornea is completely transparent and the gill filaments are clear and red. The eyeballs of slightly stale fish are not round, the cornea is wrinkled and slightly turbid, sometimes the eyeballs are hemorrhage and red, and the gills are dark gray-red or gray-purple in color. The eyeballs of rotten fish are collapsed or shriveled, the corneas are wrinkled or cracked, and the internal organs are dark brown or gray.

The price is too low not to buy. The price is shockingly cheap, so you need to consider the origin of the fish. , quality and safety issues. Eating spoiled fish will cause great health risks. 2. If you want the meat to be fresh and smooth when cooking fish, you should frequently ask questions

When cleaning fish, you need to pay attention to cleaning the belly of the fish. Especially the area close to the seam of the spine is prone to residual blood and needs to be squeezed and cleaned. In addition, when eating fish, the black membrane in the abdominal cavity must be removed. This layer of black film is a concentration of various harmful substances

Fish should be cut along the bones of the fish and the wound should be cut obliquely to prevent the fish from being crushed. Fish that are slaughtered alive cannot be cooked immediately and should be left for a period of time before cooking. Start cooking to remove the fishy smell: you can clean the fish or during the cooking period. When cleaning the fish, after removing the scales and cleaning the fish by caesarean section, you can pour some rice wine from the basin to remove the fishy smell. During the fish cooking period, ginger can be used to remove the fishy smell. What needs to be noted is that you should put the fish in the pot for a while, and then add the ginger after the egg whites have coagulated. Or when frying, add a little vinegar and rice wine to remove the fishy smell

Steaming fish in boiling water: When the fish is exposed to a sudden and sustained high temperature, the external mechanisms will condense, which can lock the fresh juice in the internal structure. Therefore, when steaming fish, you should first boil the water in the pot, and then steam the fish. 3. How to cook fish

Steaming fish The healthiest way to eat fish is to use boiling water to steam the fish, but when steaming, you must first Boil the water before steaming the fish. Do not steam the fish in cold water. Because the fish is steamed in boiling water, the fish meat will be exposed to continuous high temperatures, and the external protein structure will condense quickly, which can lock the fresh juice in the internal structure. When steaming fish, you can also seal it in a fresh-keeping bag to prevent the fish from losing its flavor

Frozen fish is best cooked in milk. It is best to defrost the frozen fish naturally, or put it in water with a little salt. The purpose of thawing is to allow the protein in the fish to slowly coagulate when exposed to salt, thus preventing the liquid nutrients in it from flowing out. Frozen fish does not taste as delicious as live fish. If it is used to cook soup, it is recommended to put some fresh milk in the delicious soup to enhance the flavor of the fish. 4. Teach you 4 steps to steam delicious fish

Removing the fishy smell is one of the most important processes in making steamed fish. First of all, the raw materials are best to choose fresh fish, at least very fresh chilled fish, and the black membrane in the belly of the fish must be scraped clean. Secondly, try to use warm water when washing fish, as its fishy removal effect is better than cold water. Finally, after descaling the fish, rub it with dry flour, leave it for a while, and then rinse it. This solution can not only remove the fishy smell, but also effectively ensure the freshness of the fish.

After washing the fish, use a knife to make two cuts on the fish at a 45° angle, about two centimeters deep. The distance between each knife is 5cm. Not only is it easier to absorb the flavor, but it is also easier to cook.

Then, sprinkle a small amount of salt and rice wine on the front and back of the fish body, spread it with your hands, and marinate for 10 minutes so that the flavor can be better absorbed

To enhance the taste, like pork, fish also has a similar "row" "Sour period" actually means that fish will become more delicious if left for a period of time, usually about two hours (at 10°C). Therefore, freshly killed fish does not need to be cooked immediately. In order to make the fish more delicious, spread the donuts on a plate before steaming, put the fish in the middle, and put mushroom slices, bamboo shoots, ginger slices, etc. into the wounds of the fish body.

The weight of cooked fish should be controlled at around 600 grams. Fish of this size can be easily controlled during cooking and looks beautiful when placed on a fish plate. Like many steamed dishes, the fish must be put into the pot after the water in the pot is boiled, otherwise the steamed fish will not have a firm taste and lack of aroma. Generally, fish weighing about 600 grams is steamed for 7 to 8 minutes. After steaming, it can be boiled and consumed