Making materials (11 pictures) The second step: fish shaping: after the fish cleaned up, with a knife to the fish spine from the belly chopped off, you can prevent the fish steamed, due to the contraction of the fish bone and deformation of the fish, in the fish body on both sides of the evenly smeared with lard, and then dipped in a little white wine. Step 3: Season the fish: mix a little meat grain into a little soy sauce, sesame oil, salt, ginger, mushroom minced into the belly of the fish, which can make the flavor of the fish more fresh, but also can make the steamed fish look full. The fourth step: the fish plate: take a large piece of ginger and green onion in the middle, cut into long and short uniform thin long silk, spread on the fish plate, the fish into the plate and then sprinkle some green onion and ginger silk on the fish, ripe both beautiful and taste uniform. Step 5: fish fire: fire is the key to steamed fish, as with many steamed dishes, be sure to boil the water in the pot, and then the fish into the pot, steam 6 to 7 minutes immediately off the fire. Step 6: the fish virtual steam: the so-called virtual steam is to turn off the fire, do not open the lid of the pot, the use of the residual temperature of the pot to steam for another 5 to 8 minutes after the pot, will be ready to soy sauce, vinegar, and a little bit of oil dripping all over the fish body can be.
Special tips
1. If it is steamed slightly larger fish, the steaming time can be extended for another 2 to 3 minutes; you can also set up two chopsticks under the fish, so that the fish off the bottom of the plate, steamed fish
so that the fish body is fully cooked by the heat; you can also steam the fish standing up, with a section of green onions to support the fish belly, so that the fish stand smoothly, at the same time, in the body of the fish each side of the word cut flower knife and in each cut seam. Each knife slit into the ginger, remember, never forget to virtual steam. 2. If you want to make the fish flavor less raw, more soft, you can soy sauce, vinegar and a little oil seasoning sauce in a small bowl, with the fish steamed, to be virtual steam with the fish out of the pot, poured on the fish can be. 3. Steamed fish cooking is also a discipline, from the selection of fish to the ingredients, from the plate to the pot, from the fire to the virtual steam, every step has to pay attention to. Of course, the taste can be adjusted according to their own preferences, but the fire and false steaming is the basic guarantee of steamed fish "fresh".
Practice 2
Main ingredient: 1 Wuchang fish Seasoning: salt, soy sauce, ginger, green onion, red pepper, pepper taste: salty and fresh Preparation time: 15 minutes Number of people: 2 people Cooking time: 10 minutes Directions: 1. do not open the stomach, cut off the head and tail, from the back of the slices. Do not cut off the belly. Be quick with the knife. 2. Arrange the shape, drizzle a little cooking wine and marinate for a while. 3. cut the desired chili pepper, green onion and ginger slices on the ginger slices, high-flame boiling water steaming four minutes can be. Remove the ginger when out of the cage. 4. Steam out of the fish juice and a small amount of soy sauce, pepper mix well. Pour over the fish and sprinkle with chopped green onion and chili peppers. 5. Wuchang fish itself is already very fresh, there is no need to put MSG, beautiful shape, fish meat smooth and tender.
Steamed fish key tips
1. fish weight selection: the best control between 500-600 grams, so that raw and cooked fire is easier to grasp, placed in the fish plate is also beautiful. 2. in packing the fish: you can chop the fish spine from the belly, you can chop the fish spine from the belly (with the end of the knife sawing), to prevent the fish steamed due to the contraction of the fish bone and the overall deformation of the fish, but if your craft is relatively rusty, not chopping is also OK, lest not yet started steaming, the fish spoiled deformation. After the fish is cleaned up, smear lard on both sides of the fish body (clear oil is also acceptable), and then dip a little white wine (you can also try to dip some foreign wine, and may create a new flavor). 3. Steam slightly larger fish: you can pad under the fish body barbecue grill, if not, with a few chopsticks will do, so that the fish away from the chassis overhead, the fish body full of heat fast steamed fish
cooked. 4. steam and then big fish: you can stand up the fish (fish swimming in the water like) steamed. With two economically 5 cm long green onions to support the fish belly, so that the fish stand smoothly, or in the fish body on both sides of the buckle put two small ceramic bowls to fix the fish body. Cut a flower knife into each side of the fish and place a piece of ginger in each cut. 5. Seasonings you can't do without: white wine or cooking wine, sesame oil or other oils, salt, scallions, ginger, etc. Put the seasonings into the belly of the fish to make it taste fresher and to make the steamed fish look full. Steamed fish itself tastes very fresh, so omit MSG and chicken essence. 6. steamed fish how to plate: take ginger and scallion, lay on the fish plate, the fish into the plate and then sprinkle some ginger and scallion slices on the fish, into the flavor evenly. 7. Steam fish fire: fire is the key to steamed fish, as with many steamed dishes, be sure to boil the water in the pot, and then the fish into the pot, steam for 10 minutes and immediately turn off the fire. 8. fish virtual steam: the so-called virtual steam is to turn off the fire, first do not open the lid, the use of the residual temperature of the pot and then steam a few minutes after the pot. And then the pre-prepared seasonings (soy sauce, vinegar, oil, very little salt or no salt) poured all over the fish (can not put MSG, in order to light, fresh and tender). Steamed fish at this time, the meat is soft, flavorful and aromatic, and has a high nutritional value. In addition can also be adjusted, ready to finally pour on the fish (soy sauce, vinegar, oil) juice in a small bowl, with the fish on the pot with the steam, to be the fish out of the pot, this seasoning is also taken out of the pot, poured in the fish, so that the pouring of juice with the front of the raw juice compared to the less astringent, the fish flavor is more gentle and soft, suitable for the elderly and those who like to light tastes. 9. steamed fish juice to retain: there are many people in the steamed fish, more steamed fish juice all poured out, and to adjust the taste of the flavor of the juice to replace, retain the original juice, in order to better maintain the original flavor of the fish, so that the steamed fish is unique and delicious.
Edit this section of the food characteristics
Fish shape complete, soft fish meat, fresh flavor, soup clear flavor mellow.
Edit paragraph nutritional value
Nutritional value of various fish: crucian carp - has the benefit of qi and spleen, diuresis and swelling, clearing heat and detoxification, and through the lactation and other functions. Ascites patients with fresh crucian carp and red beans **** boiled soup serving has curative effects. With fresh crucian carp and pig's hooves with simmering, even soup consumption, can cure maternal breast milk. Carp oil is beneficial to cardiovascular function, but also reduces blood viscosity and promotes blood circulation.
All kinds of steamed fish finished products (20 pictures) carp - has the spleen and stomach, diuretic swelling, relieve cough and asthma, safe tire through the breast, clearing heat and detoxification and other functions. Carp and winter melon, white onion boiled soup serving, treatment of nephritis edema. Carp scales and intestines simmered and cooked to be served for jaundice. With live carp, pig's feet in soup for maternal breast milk. Carp and Sichuan shellfish end of a little boiled soup to take, for coughing and asthma. Silver carp - has the function of warming the middle and benefiting the qi, warming the stomach and moisturizing the skin, etc. It is warming the middle and nourishing the qi and nourishing the food. Mackerel - has the functions of tonifying qi and nourishing the stomach, resolving dampness and inducing diuresis, dispelling wind and removing annoyance. It contains zinc, selenium and other trace elements that help fight cancer. Black Fish - has the functions of tonifying the spleen and inducing diuresis, removing blood stasis and generating new blood, clearing heat and dispelling wind, tonifying the liver and benefiting the kidneys. Blackfish boiled with ginger and red dates has an auxiliary effect on the treatment of tuberculosis. Blackfish and brown sugar stew can cure nephritis. Maternity food steamed blackfish can promote lactation and replenish blood. Cuttlefish - nourishes liver and kidney, replenishes qi and blood, clears stomach and removes heat, nourishes blood, brightens eyes, promotes menstruation, settles the fetus, facilitates labor, stops bleeding, and promotes lactation. Grass carp - has the functions of warming the stomach, calming the liver and dispelling wind, and is a nourishing food that warms the middle and replenishes the deficiency.
Edit this section of the Guangzhou-style steamed fish
Main ingredients: 1 fish steamed fish
Accessories: green onion, ginger, steamed fish soy sauce, salt, oil Production steps: 1. 3. Remove the steamed soup inside the plate, remove the old ginger (or just replace with a new plate) 4. and sprinkle the chopped green onion and ginger on the fish. 5. Start another frying pan, heat the oil, pour it over the fish and pour in the right amount of steamed fish soy sauce.
Edit Steamed Gui Fish
Originally from Zhejiang cuisine Characteristics Pleasant color, taste like crab meat, fresh aroma. Ingredients One gui fish (about 750g), 3 slices of cooked ham (25g), 6 slices of cooked bamboo shoots (60g). 6 slices of bamboo shoots (60g), 3 large mushrooms, 2.5g of salt, 1.5g of monosodium glutamate (MSG), 25g of wine, 10g of chicken fat, 2.5g of ginger, 1 green onion. Production process Gui fish dissected and washed, flat on the cutting board. Split with a knife from head to tail, then slice the fish back diagonally every 25 centimeters, knife deep to the bone. Take a large loin plate. Add the fish, wine, ginger, green onion, cooked ham and steam for 15 minutes. Remove from the steamer, remove the sliced green onion and ginger, and decant the sauce into a small bowl. Blanch mushrooms and bamboo shoots in boiling water, place 3 slices of bamboo shoots on each side of the fish, place ham slices and bamboo shoots slices in a row, and cover mushrooms with bamboo shoots. Pour the original juice into the frying pan, add broth, monosodium glutamate, refined salt and cooked chicken to boil, poured on the fish that is complete.
Edit another practice
Process: Steaming Category: Guangxi cuisine tonic deficiency nourishing body tonic bright eyes tonic specialties Main Ingredients: Grass carp 750 grams Auxiliary Ingredients: Pork (fat) 50 grams of preserved sausage 50 grams of Shiitake mushrooms (fresh) 10 grams of Seasoning: Ginger 2 grams of parsley 10 grams of salt 5 grams of monosodium glutamate (MSG) 3 grams of green onion 20 grams of pepper 1 gram of sesame oil 15 grams of each appropriate amount of production process 1. First, the grass carp will be de-scaled, take out the The viscera, wash with water, and then use salt to wipe the fish inside and outside; 2. Chinese sausage, fat meat, mushrooms evenly shredded to be used; 3. green onion strips placed horizontally on the waist plate, and then the fish on the top, the ginger slices placed on the fish, with a cage to steam about 90 minutes until cooked and removed; 4. remove the ginger, green onion strips, draining the original juice to be used; 5. medium heat pot pouring oil, the first will be drizzled with oil in the fish, and then the Chinese sausage, fat meat, mushrooms shredded down the mixing and frying, add the original sauce, adjust the seasoning Add the original juice, seasoning, thickening on the fish; 6. and then drizzle with sesame oil, sprinkle pepper, net parsley on the fish tail that is done. Process tips Fish should be fresh, pay attention to the fish to be steamed.