》Secret Tips for Steamed Fish

Secret 1: Control the weight of the fish at about 600 grams. This size will look beautiful when placed on the fish plate, and it will be cooked well. Grasp;

Secret 2: When packing the fish, you can cut off the backbone of the fish from the inside of the abdomen (saw it off with the tail of a knife) to prevent the overall deformation of the fish due to shrinkage of the fish bones after the fish is steamed. , but if your skills are relatively new, it is okay not to chop it, so as not to ruin the fish and deform it before steaming. After cleaning the fish, spread lard evenly on both sides of the fish body (clear oil will also work), and then dip it in a little white wine (you can also try dipping it in some foreign wine, maybe to create a new taste);

Tip 3: Mix about 50 grams of meat filling with a little soy sauce, sesame oil, salt, minced ginger, and minced shiitake mushrooms and put it into the belly of the fish. This can not only make the fish taste fresher, but also prop up the belly of the fish and make the steamed fish plump;

Secret 4: Take a large piece of old ginger, cut the longest section into even and beautiful thin strips, take the middle section of the green onion (the clear and white part, the same length as the ginger) and cut into strips, ( For the sake of appearance and inducing appetite), spread it on the fish plate, put the fish on the plate and then sprinkle some green onion and ginger shreds on the fish;

Secret Five: Be sure to boil the water in the steamer before putting the fish in. A pot (never put fish in cold water to steam in the pot, otherwise it will destroy the pot. The secret of many steamed dishes is to steam the food in the pot after the water is boiled);

Secret 6: Steam for 6-7 minutes and then turn off Fire (heat is the top secret);

Secret 7: After turning off the heat, do not open the lid of the pot and do not take the fish out of the pot. Use the residual heat in the pot to "steam" it for 5-8 minutes and then take it out immediately. Then pour the prepared seasoning (soy sauce, vinegar, clear oil, very little salt or no salt) all over the fish body (no MSG, in order to keep it light and tender), then add a few sprigs of coriander at will and serve. Start eating.

Features:

This fish is as tender as tofu, fragrant as crab meat, light and refreshing. If there are others around when you are eating, you should aim your chopsticks quietly at the belly of the fish (the most tender and fragrant part) as quickly as possible, to strike first!

Additional important points:

1. If it is steamed lotus carp or grass carp and other slightly larger fish (the weight should be controlled at about 1000 grams), the steaming time can be extended by 2- 3 minutes, but not too long. Don’t forget the “virtual steam” trick.

2. When steaming a slightly larger fish, you can place two chopsticks under the fish body to lift the fish off the bottom of the chassis. The entire fish body will be heated and cooked quickly. After taking it out of the pot, quietly put it in the kitchen. Withdraw your chopsticks and don’t let the diners discover your trick.

3. When steaming slightly larger fish, you can also steam the fish standing up (like a fish swimming in the water). At this time, you can use a 5 cm long green onion to open the fish belly to make the fish stand stably, and place two small ceramic bowls on both sides of the fish body to fix the fish body (no meat filling is placed in the fish belly). At this time, you can also make three knives on each side of the fish body, and insert a piece of ginger into each slit. After the fish is steamed, remove the small bowl before serving.

4. You can also put the prepared (soy sauce, vinegar, oil) juice that is poured on the fish into a small bowl, steam it together with the fish, and wait until the fish is out of the pot. , take this seasoning out of the pot and pour it on the fish. Compared with the previous raw juice, this sauce is less astringent and the fish tastes warmer, more fragrant and softer, suitable for the tastes of the elderly and those who like light food

How about it? This is the complete secret recipe for steaming Wuchang fish, and the ring is the secret! Many people are only inspired by the visible details such as minced meat, and forget a few essentials afterwards. In fact, the heat and "steaming" techniques are the real secrets. There are some aspects that you cannot change (the secret of heat), otherwise there will be no high-level taste, but there are some aspects that you can try to improve (according to your own taste and the advantages of local seasonings).

Don’t think that steaming fish is too troublesome. Follow this procedure once and you will be deeply impressed, because its taste will make you unable to forget this steaming procedure.

5》Steamed mandarin fish

Ingredients: One mandarin fish (about 750g)

Dressing: ham, magnolia slices, shiitake mushrooms,

< p>Seasoning; shredded green onion and ginger, salt, monosodium glutamate, chicken powder, cooking wine, steamed fish compound soy sauce (available in the market)

Preparation:

1. Open the fish and remove the internal organs. Rinse cheeks clean.

2. Cut the fish noodles with a peony flower knife, ham, magnolia slices, and slice them into pieces.

3. Submerge the fish with cooking wine, salt, monosodium glutamate, glutinous rice flour, and compound oil for 10 minutes. Put the ham and magnolia slices into the mouth of the fish in turn, steam them in a basket for 10 minutes, take them out, and add the green onions. Place the shredded ginger on the fish noodles (if you like spicy food, add shredded red pepper), put 75 grams of oil in the pot, heat it to 70-80% heat, and pour the oil on the shredded onion and ginger.

Features: Light and delicious, rich in nutrients

46>Seven secrets of steamed fish

Secret 1: The weight of the fish should be controlled at about 600 grams, so the size The size of the fish looks beautiful when placed on the fish plate, and the cooking temperature is easy to control;

Secret 2: When packing the fish, you can cut the backbone of the fish from the inside of the abdomen (saw it with the tail of a knife) ) to prevent the overall shape of the fish from deforming due to shrinkage of the fish bones after steaming. However, if your skills are relatively unfamiliar, it is okay not to chop it, so as not to ruin the fish and deform it before steaming begins. After cleaning the fish, spread lard evenly on both sides of the fish body (clear oil will also work), and then dip it in a little white wine (you can also try dipping it in some foreign wine, maybe to create a new taste);

Tip 3: Mix about 50 grams of meat filling with a little soy sauce, sesame oil, salt, minced ginger, and minced shiitake mushrooms and put it into the belly of the fish. This can not only make the fish taste fresher, but also prop up the belly of the fish and make the steamed fish plump;

Secret 4: Take a large piece of old ginger, cut the longest section into even and beautiful thin strips, take the middle section of the green onion (the clear and white part, the same length as the ginger) and cut into strips, ( For the sake of appearance and inducing appetite) spread it on the fish plate, put the fish on the plate and then sprinkle some green onion and ginger shreds on the fish;

Secret Five: Be sure to boil the water in the steamer before putting the fish in. Pot (never steam the fish in cold water, otherwise it will damage the pot. The secret of many steamed dishes is to steam the food in the pot after the water is boiled);

Secret 6: Steam for 6-7 minutes and then turn off Fire (heat is the top secret);

Secret 7: After turning off the heat, do not open the lid of the pot and do not take the fish out of the pot. Use the residual heat in the pot to "steam" it for 5-8 minutes and then take it out immediately. Then pour the prepared seasoning (soy sauce, vinegar, clear oil, very little salt or no salt) all over the fish body (no MSG for lightness and tenderness), then add a few sprigs of coriander at will and serve. Start eating.

Features: This fish is as tender as tofu, fragrant as crab meat, light and refreshing. If there are others around when you are eating, you should aim your chopsticks quietly at the belly of the fish (the most tender and fragrant part) as quickly as possible to strike first!

Additional important points:

1. If it is steamed lotus carp or grass carp and other slightly larger fish (the weight should be controlled at about 1000 grams), the steaming time can be extended by 2- 3 minutes, but not too long. Don’t forget the “Void Steam” trick.

2. When steaming a slightly larger fish, you can place two chopsticks under the fish body to lift the fish off the bottom of the chassis. The entire fish body will be heated and cooked quickly. After taking it out of the pot, quietly put it in the kitchen. Withdraw your chopsticks and don't let the diners discover your trick.

3. When steaming slightly larger fish, you can also steam the fish standing up (like a fish swimming in the water). At this time, you can use a 5 cm long green onion to open the fish belly to make the fish stand stably, and place two small ceramic bowls on both sides of the fish body to fix the fish body (no meat filling is placed in the fish belly). At this time, you can also make three knives on each side of the fish body, and insert a piece of ginger into each slit. After the fish is steamed, remove the small bowl before serving.

4. You can also put the prepared (soy sauce, vinegar, oil) juice that is poured on the fish into a small bowl, steam it together with the fish, and wait until the fish is out of the pot. , take this seasoning out of the pot and pour it on the fish. Compared with the previous raw juice, this sauce is less astringent and the fish tastes warmer, more fragrant and softer, suitable for the tastes of the elderly and those who like light meals

2》Steamed grass carp

Ingredients

1 fresh grass carp, 20 grams of diced pork suet, 10 grams of cooked ham slices, 10 grams of shiitake mushroom slices, 10 grams of bamboo shoot slices, 6 dried shrimps

Preparation method

1. Clean the grass carp, blanch it slightly in boiling water, wash it and cut it into a willow leaf knife on both sides.

2. Place ham slices, bamboo shoot slices, mushroom slices, and shrimps alternately from the knife edge, then put some green onion slices, ginger slices, pork suet cubes, and cooking wine on the fish, and steam over high heat for 15 minutes. Take it out, remove the green onions and ginger slices, drizzle with sesame oil and serve.

3》Steamed fish (picture)

Ingredients:

One fish, 5 grams of cooked ham slices, 25 grams of bamboo shoots, 4 dried mushrooms, 50 grams of diced pork suet, 20 grams of Shaoxing wine, 5 grams of refined salt, 1 gram each of soy sauce, onion knots, and ginger slices, and 50 grams of chicken broth.

Method:

① Clean the fish, blanch it in a pot of 80% hot water, take it out, gently scrape off the mucus on the fish with a knife, and then drain it with clean water. , use a knife to cut off the fish tail at 2/3 of the fish body;

②Put the fish in a basin, lay the bamboo shoot slices on the fish, put the ham slices on the bamboo shoot slices, and put the mushrooms on top , diced pork suet, scallions, and ginger slices, add salt, soy sauce, and Shaoxing wine, put it in the cage, and steam over high heat for about 10 minutes. When the fish is cooked, take it out of the cage. Remove the scallions and ginger slices, pour the marinade into the pot, and add chicken stock. Bring to a boil and pour into the fish plate.

4》Steamed fish

1. Choose grass carp, mandarin fish, and squid, clean them, cut them in half along the large spines, and put green onions and ginger on the fish. Slice, pour rice wine over it, put it into a steamer and steam it for another 8 minutes after steaming.

2. With soy sauce soup: add a little light soy sauce (light soy sauce for flavor, dark soy sauce for color), then add a large amount of ordinary soy sauce (such as Maggi fresh brand) and sugar (you can taste it, If it's too salty, add sugar to neutralize the saltiness) and put the soy sauce into the steamer to heat.

3. Cut the ginger and green onions into shreds. After steaming, take out the fish and soy sauce.

4. Discard the green onions and ginger slices on the fish, put on the newly cut ginger and green onions, and pour the heated soy sauce soup.

5. Add a little oil that has been heated to 70-80% heat (about 120 degrees, the oil will have a hint of smoke but not boiling), and serve

5》Steamed fish

Ingredients:

p>

One piece of fresh grass carp (mandarin fish, etc.), shredded ginger, shredded green onion, cooking wine, salt, steamed soy sauce, and a little shredded green and red pepper.

Method:

< p>1. Kill the fish and use a knife to separate it from the belly of the rain, but connect the back of the fish.

2. Separate the rain into shaped piles and place them in a deeper plate.

3. Pour the cooking wine, salt, and steamed fish soy sauce on the fish, and place the shredded ginger, green onion, and green and red pepper on the body for later use.

4. After the steamer is boiled, put the plate and fish in it, let it heat up and take it out after seven minutes.

Features: light, refreshing and delicious, suitable for all ages.

Note: It is best if the fish is about half a catty.