Eating fish is nothing but a "fresh" word, and steaming is the most experience fish "fresh" cooking method. If you think that the steamed fish is put in the pot a steamed thing, it is a big mistake, that you do not know how to eat are light, you are simply spoiled heavenly food. Steamed fish cooking is also a study, from the selection of fish to ingredients, from the plate to the pot, from the fire to the virtual steam, each step has to pay attention to. Of course, the taste can be adjusted according to their own preferences, but the fire and virtual steam is steamed fish "fresh" the basic guarantee, not to be half sloppy. Basic steps The first step: the choice of fish: the weight of the best control of fish in the 500 grams or so, placed in the fish plate beautiful is secondary, the key is raw and cooked fire is easier to grasp. The second step: fish shaping: the fish cleaned up, with a knife, the fish spine from the belly cut off, you can prevent the fish steamed, due to the contraction of the fish bones and make the fish deformed, in the fish on both sides of the body 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 drizzle all over the fish body can be. Special Tips No.1 if it is steamed slightly larger fish, steaming time can be extended for another 2 to 3 minutes; can also be under the body of the fish frame two chopsticks, so that the fish off the bottom of the plate, so that the body of the fish in full heat cooked quickly; you can also stand up to steam the fish, a section of green onions to support the fish belly, so that the fish stood smoothly, and at the same time, on both sides of the body of the fish on each side of the word cut knife and each knife in the cracks of slices of ginger, remember, don't forget to virtual steam. No.2 If you want to make the flavor of the fish less raw and more soft, you can put the flavored sauce mixed with soy sauce, vinegar and a little light oil in a small bowl and steam it with the fish, and then pour it over the fish when it comes out of the pot with the fish after false steaming. Tender as tofu and fragrant as crab meat, the fish is light and refreshing, and will definitely make you can't forget the procedure of making this steamed fish. Know how to eat it? I'll tell you, aim your chopsticks directly at the most tender and flavorful essence of the fish - the belly! The Secret of Steamed Fish Whether you are in North America or in Europe or Australia, you can make high-level steamed fish without special ingredients. Steamed fish is a common household dish, but if you want to make it higher than the standard of a restaurant, you have to come to me, and I'll tell you the secrets of each step in the preparation of steamed fish. Go back to try, immediately you will have the "gourmet" feeling of authority. Now take a Wuchang fish as an example. Tip 1: the weight of the fish control in the 600 grams or so, this size volume, placed in the fish plate, looks beautiful, and raw and cooked fire good grasp; Tip 2: the fish cleaned up, in the body of the fish on both sides of a good smear of lard (oil is not good enough), and then dipped in a little white wine (you can also try to dip some wine, and perhaps create new flavors); Tip 3: about 50 grams of meat mixture into a little soy sauce, sesame oil, salt, Tip 3: Mix about 50 grams of minced pork with a little soy sauce, sesame oil, salt, ginger, and mushroom into the fish belly, which will make the fish taste fresher and hold up the fish belly so that the steamed fish will be full of flavor; Tip 4: Take a large piece of ginger and cut the longest section into long, even and beautiful julienne threads, and take the middle part of the green onion (not clear, not white, and the length of the ginger threads) and cut into julienne threads, and then (for the sake of aesthetics, and to stimulate the appetite) lay it on a fish plate, and then sprinkle some shredded green onion and ginger on the fish body after the fish are placed into the plate; Tip 5: After the water in the steamer has boiled, then place the fish Into the pot (do not cool water will be fish on the pot steam, that will smash the pot. The secret of many steamed dishes is to steam the food into the pot after the water boils); Secret Six: Steam for 5 minutes, then turn off the fire (the fire is the top secret); Secret Seven: After the fire is turned off, do not open the lid of the pot, the fish is not taken out of the pot, the use of the residual temperature in the pot "virtual steam" for 8 minutes after the pot, and then immediately after the pot, and then will be pre-prepared seasoning (soy sauce, vinegar, oil) sprinkled all over the body of the fish (can not put salt, MSG, for the sake of the fish). Put salt, monosodium glutamate (MSG), in order to light, fresh and tender), and then casually put a few cilantro on the table to eat. Characteristics: This fish is as tender as tofu, as fragrant as crab meat, light and refreshing. If there are people around, you should sneak your chopsticks into the belly of the fish (the most tender and flavorful part of the fish) as soon as possible, so that you can make the first move! Points to add: 1, if it is steamed lotus fish or grass carp and other slightly larger fish (weight ...... >>

Fish how to steam delicious and simple homemade

Fish is the most simple and easy to do is steamed, the fish steamed to eat not only on the health benefits, but also to avoid the oil star splash to the stove to do the cleaning is difficult to do the first choice of modern people.

Steamed fish practice: the fish slaughtered and cleaned, salt, ginger, cooking wine, vinegar evenly coated with fish all over the marinade for 20 minutes, steamer pot with water to boil the water and then put the marinated fish into the steamer for 15 minutes, to the fish eyeballs protruding from the steamed. Then use a small Wan add a little monosodium glutamate, chopped green onion, oil, has been steamed fish inside the juice poured into a small bowl while hot, stirred and then poured on top of the fish can be.

Note: The fish used for steaming must be live or chilled.

How to do steamed fish is delicious and simple

1, the fish clean, dissected, each side of the pull 3 knife.

2, with the right amount of cooking oil or sesame oil, shredded ginger, finely chopped green onions, salt, fresh soy sauce (not soy sauce, there are steamed fish special soy sauce is better) coated inside and outside, put 20 - 30 minutes, fully into the flavor.

3, will be ready to steam the pot, the pot of water must be open on the steam, which is the key to the fish into the steamer.

4, medium heat steam 15 minutes, out of the pot, delicious steamed fish is done!

Annex:

Pan-fried scallops

Ingredients: scallops

Ingredients: salt and black pepper dry starch

1, scallops to remove the viscera, dorsal fins, in the body of the fish on both sides of the cut every 2-3mm knife marks

2, the fish body sprinkled with salt and black pepper marinade for a few moments into the flavor

3, the fish body evenly patted with dry Starch

4, medium heat hot frying pan, into the scallop frying 3-4 minutes

5, turn and fry until golden brown color, fishing

Korean grilled scallop

Ingredients: scallop

Ingredients: Korean hot sauce, black pepper, pepper, cooking wine, vinegar, salt, oyster sauce

1, scallop cleaned and cut into segments and spare

2, the ingredients of the ingredients: scallop

2, the scallop and cut into pieces and spare

2, the ingredients into a sauce spare

3, the fish into the sauce marinated in three or four hours

4, baking tray spread on tinfoil brush oil, the fish dish, 180 degrees baked fifteen hair clock

Sichuan cuisine boiled fish:

1, prepare raw materials: grass carp or carp 1000 grams, 500 grams of bean sprouts, Pixian 50 grams of soybean paste, 30 grams of chili, 20 grams of pepper, ginger a piece, half a head of garlic, eight petals 1, cinnamon 1 small piece, 10 grams of pepper, 1 tablespoon of cooking wine, 1 tablespoon of starch, salt to taste.

2, slice off the fish, cut into thin slices. Fish head and fish steak divided into equipment used.

3, fish fillets with cooking wine, pepper, half a small spoon of salt to catch the flavor, and then mix into the starch standby.

4, bean sprouts into the hot water with salt, scalded, spread on the bottom of the basin standby.

5, put a spoonful of oil in the pot to heat, add pepper, chili, away from the fire to taste. This will not blacken the pepper. Then fish out half of the peppers, chili spare.

6, then in the pot, continue to add Pixian bean paste, burn the oil into red. In the pot of burning red oil, add ginger, garlic, star anise, cinnamon, stir-fry and burst incense together.

7, in the pot of bursting incense, add fish head, fish steak, stir fry for 5 minutes.

8, then add 3000ml of hot water, 1 spoon salt, high heat to boil.

9, after the soup boils, continue to cook for 10 minutes, and then slide in the fish fillets with good flavor. Don't use chopsticks to stir the fish slices after they are in the pot, otherwise the fish will easily become loose.

10, after boiling again, maintain the vigor for 2~3 minutes, it is ready. Be careful not to cook for too long, otherwise the fish will turn from tender to hard.

11, the boiling fish soup, all poured into the pot that has been coded bean sprouts.

12, in the pot, put 30 grams of oil, burn until smoking. Sprinkle the chili peppers on the surface of the fish soup. Put the hot oil, quickly poured into the basin, heard a nice snorting sound, delicious and incomparable boiled fish soup is ready.

How to do steamed fish delicious and simple

Main ingredients

Fish scallions, ginger, garlic, steamed fish soy sauce

Simple and tasty steamed fish practice steps

1. Remove the fish guts and wash it clean, put the scallions, ginger, garlic and cut a good standby

2. Put the washed fish in the top and bottom of the body to cut the 3 cuts will be placed in the cut ginger and garlic put some in the belly of the fish to cut a good place, and then put the ginger and garlic to put some in the belly of the fish, and then put the ginger and garlic to put some in the belly of the fish. garlic put some in the fish belly, and then touch some salt and cooking wine on the fish. Now you can steam in the pot to wait for the water to boil before the pot oh! Steam on 10 minutes

3. will be steamed fish hot pour off, and then put the green onions, ginger and garlic on the steamed fish with soy sauce, and finally drizzled with hot oil on the OK do not have to add other seasonings

flatfish how to steam delicious and simple

Ingredients details

bream a

onion moderate

ginger moderate

garlic Other flavors

Grilling process

Twenty minutes

Normal difficulty

Steps for braised bream

1

Prepare all the ingredients and set aside.

2

Pay attention to clean the abdominal cavity of the fish, nowadays there are different degrees of pollution in the water body, so there is a black membrane in the abdominal cavity of the fish.

3

Mow a flower knife on both sides of the fish - this will make it easy to flavor.

4

Since the fish is small, there is no need to make a criss-cross, 3 diagonal slices will do - note that it is a diagonal cut into the meat, not a straight cut.

5

Rub some salt evenly on both sides of the fish, and even get a little bit inside the belly for a little bit of pre-flavoring. I'm not a big fan of some of the flour dips, I think it ruins the texture of the skin.

6

seasoned fish on a plate, with ginger, garlic, dried chili pepper, and then added some green onions, several color combinations look good.

7

The next pot pull, the oil burned blue smoke, down into the ingredients stir-fried, the fire can not be too big, the main thing is to stir fry the flavor.

8

When the onion and garlic yellow, you can fish out the ingredients to be used, red pepper special attention can not be fried black, it will not look good.

9

The rest of the oil is used to fry the fish, the oil temperature of 6 points can be.

10

Both sides of the light yellow on it, you can also fry a little bit older, turn the fish carefully, break the pot on the smash.

11

Then you can put a small bowl of water (family does not have stock) began to cook - the restaurant fire oil, people even cook with oil, the family will use their own practice, the water boiled to add the most important wine + soy sauce, is a fishy seasoning coloring step.

12

Put the previous ingredients together to burn, the soup into a little salt, to consider the amount of oh, because soy sauce is also salty, and later to add sauce, including the fish itself, as well as into the flavor! Keep pouring the sauce on the fish to ensure even heat.

13

Add a tablespoon of bean paste, this is my favorite thing, hometown is basically using homemade red pepper paste.

14

Burn for a little while, the fish is cooked, time is easy to destroy the shape.

15

Now dish up the fish and sprinkle it with spring onion leaves - you think it's done.

16

There are still some soup in the pot, the essence of ah, add a little sugar and vinegar, flavor, adjust the bottom of a bowl of water starch, under the pot,hollister, high heat boil, quickly stirred evenly, a little sticky when the pot.

17

The last process - pour the soup, the amount of juice to grasp, less too dry, more flavorless.

Steamed fish how to do delicious and simple

Steamed fish practice

1. Organize the clean fish with salt and pepper inside and outside coated evenly spare.

2. A little white onion cut into julienne strips.

3. The green onion cut into sections, ginger slices spare

4. The green onion section and a few ginger slices stuffed into the fish belly, large pieces of ginger to cover the body of the fish, put into the high fire steam for ten minutes.

5. Steamed fish soy sauce in a vessel, with a spoon to the steamed fish body dripping juice.

6. Put the chopped green onion on the fish, and pour the hot oil on the fish.

Fish how to steam and delicious and tender

Fish is rich in high-quality protein and a variety of minerals, low fat content, not only high nutritional value and delicious flavor, is the young and old savory family delicacy. There are many ways to cook fish, and steaming fish can ensure that the fish itself retains the maximum degree of nutrition, but also to bring out the freshness of the fish, to meet the picky taste buds.

Ingredients

Calorie: 602 (kcal)

Main Ingredients

About 500g of perch

Methods/Steps

1

Remove guts and gills of perch, and clean it well.

2

Cut from the belly of the fish, along the belly incision, separate the fish meat and bones, cut close to the back of the fish can be, the other side of the fish meat repeat the same action, the remaining middle of the fish bones chopped off, the fish meat on both sides of the drape.

3

Ginger shredded, spread on the fish plate, drape the fish open on the fish plate, in order to beautiful, the fish covered with ginger.

4

Take the appropriate amount of cornstarch with water, mix well and then drizzle the fish (this step can be added or deleted according to personal preference, plus cornstarch aims to make the fish look more crystal clear)

5

After the water boils, steam the fish on high heat for about 8 minutes to the eyes of the fish out or use chopsticks inserted into the fish if you can directly penetrate it, it's ready.

6

Using the time spent steaming the fish, cut the scallions into sections, a section of about 10 centimeters, and use a knife to pat the scallions flat. Using a small toothpick, gently scratch from one end of the scallion to the other, to the thickness you like. Take a small bowl of water and put the shredded green onion in it, and the shredded green onion will roll up into small rolls.

7

Julienne the small red chilies and set aside.

8

When the fish is steamed, pour off the excess broth and leave only a moderate amount. Lay the shredded green onions and chili peppers on top of the fish.

9

Put a little oil, heat until the oil begins to smoke, pour the oil evenly over the fish covered with shredded scallions, and then pour a moderate amount of steamed fish soy sauce.

END

Note

Steaming fish should not be too long, too long fish old off

If you are afraid of too spicy, cut the shredded chili pepper with water to rinse off the chili pepper seeds

Scalloped fish how to do tasty and simple home-cooked

Fried scallop

Main ingredients scallop 2 flour moderate

Auxiliary ingredients peppercorns Adequate ginger Adequate salt Adequate cooking wine Adequate seasoning oil Adequate

How to make fried scallops

1. Prepare the required ingredients.

2. The scallop is removed from the head and tail to remove the viscera, cleaned and cut into sections, put the appropriate amount of salt, pepper, ginger, cooking wine marinade for about half an hour.

3. Add the right amount of water to the flour and mix it into a batter.

4. Pour oil into the pot, oil burned to six or seven percent hot.

5. Use chopsticks to hold the scallops, front and back sticky batter. (You can also just wrap it in dry flour, depending on your preference.)

6. Add the scallop segments and wait for the batter to set before flipping.

7. Add the scallops in bulk and fry until both sides are golden brown.

Cooking tips 1, scallops of scallops do not have to scrape off, experts have said, scallops on the surface of the body of the silver scale is a particularly high-quality fat, nutritional value is very high, containing a large number of lecithin and a variety of unsaturated fatty acids, and it is said that there are anticancer ingredients it.

2, adjust the batter is not too thick, can hang on the paste on it.

Fish how to do delicious and simple homemade

Braised fish

Ingredients

Fish a, ginger, garlic, green onion, coriander, soy sauce, vinegar, cooking wine, sugar, salt

Practice

1. Fish to remove the viscera, gills, cut off the fins, the fish tail, the body of the fish on both sides of the cut some diagonal slash; and then use the kitchen paper as much as possible will be fish 2. Heat about 50g of oil in a wok on medium-high heat, add the fish and fry on one side until golden brown, then turn over and serve the fish on a plate when the other side is also golden brown

3. Heat a little oil in a wok, add the chopped green onion, ginger and garlic, then add 1/2 tablespoon of vinegar, 1/2 tablespoon of cooking wine, 2 tablespoons of soya sauce, 1/4 tablespoon of sugar, a pinch of salt, and a bowl of water

4. When the water in the pot comes to a boil, add the pan-fried fish, simmer for half an hour, then collect the soup over high heat and serve on a plate, sprinkle with cilantro

Tips

1. Cut off the gills, fins and tails of the fish to get rid of the fishy smell

2. Pan-fry the fish before simmering it, so that the fish will be more firm after simmering it

What kind of fish is good to be steamed and is not very expensive?

Perch, cut diagonal slashes on the surface, then stuff some ham, ginger, green onions and sprinkle with salt. Steamed and drizzled with hot scallion oil, super tasty