Steamed turbot practice Steamed turbot practice

Main Ingredients: turbot 300 grams Accessories: persimmon peppers 50 grams Seasonings: 15 grams of green onions, 10 grams of ginger, 10 grams of soy sauce, 5 grams of dark soy sauce, 15 grams of cooking wine, 3 grams of salt, 15 grams of vegetable oil Teach you how to do steamed turbot, how to do steamed turbot 1. turbot cleaned well Sprinkle with chicken essence, salt, cooking wine, green onion, ginger, steamed in the pot for 10 minutes; 2. Pick off the green onion and ginger, put onion, ginger and garlic powder, shredded red pepper, light soy sauce, light soy sauce, and drizzle with hot oil can be used on the fish.

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Steamed turbot how to do, need to steam how long

Need to steam for about 7 minutes, the specific method is as follows: a. Ingredients: turbot, cooking wine, ginger, green onions, salt, red pepper, soy sauce, sugar .

Second, the steps of steamed turbot: 1, remove the viscera of the turbot, wash, drain, dish. 2, sprinkle salt on both sides of the turbot, pour a little cooking wine, marinate for 15 minutes.

3, ginger, green onion shredded, red pepper diced spare. Soy sauce plus sugar mix well, can also be used instead of soy sauce.

4, the marinated turbot on both sides of some ginger and green onions, placed in a steamer pot on high heat to steam for 7 minutes (after the water boils start timing), turn off the fire and then simmer for 5 minutes after the plate. 5, the steam soup pour off, remove the ginger and green onion, plate, re-code ginger, green onion, red chili diced, drizzle a few spoons of modulated soy sauce, and finally with a drizzle of hot oil can be.

Tips: The general way to eat turbot is to steam the whole fish, which is a very traditional Cantonese style of eating. Europeans like to make turbot into a "fish filet".

Some restaurant chefs will start the meat of the turbot, and then steamed fish, in the sauce more commonly used in Western cuisine with the red wine sauce with Japanese teriyaki sauce, on the plate, each piece of turbot steak on a small white porcelain plate, the top drizzled with red wine sauce, tossed with asparagus and other condiments set up, exquisite as a work of art. Eat this dish each person to share a fish steak, in addition to a special set of knives and forks with one person, like in the Western restaurant "saw steak" to eat steamed turbot, the best thing is the fins.

Steamed turbot practice guide, turbot how to steam delicious

Main

turbot

1

Side

Oil

Moderate

Salt

Moderate

Wine

Moderate

Soy Sauce

Steamer soy sauce

The best thing is that you can eat it with the help of a knife and fork. p> Moderate

Onion

Moderate

Ginger

Moderate

Starch

Moderate

Carrot

Moderate

Steps

1. Scale the fish, remove the gills, and remove the belly to clean it

2. Make a couple of cuts on the body of the fish, and sprinkle some salt on both sides of the fish

2.

3. Sprinkle some cooking wine, marinate for 10 minutes to taste.

4. Put some ginger slices and green onions on a large plate

5. Put the turbot on the plate and sprinkle some ginger slices and green onions on it

6. Boil water in a pot, put the fish plate in it, and steam it for 12 minutes over high heat

7. Pour off the steam juice from the plate, and remove the ginger slices and green onions from the fish

8. Put green onions and carrots on the fish again

9. Pour hot oil

10. Steamed fish soy sauce, water, cornstarch, make a sauce and boil,

11. Then pour on the fish can be.

Steamed turbot how to do

Steamed turbot

Nutrition must read

Ginger: descending reverse vomiting, phlegm to stop coughing, dispersal of cold and relief of the table;

Cilantro: stomach, penetrating rashes, and enhance immunity;

Heart

Turbot is a high-quality aquatic products, muscle abundance ***, high content of gelatinous protein, has a Very good moisturizing skin and beauty effect, and can tonify the kidney and brain, often eat can nourish the fitness, improve human immunity, today's weekend are at home for dinner, specially made a steamed turbot.

Ingredients:

Main ingredients: turbot fish a about 600 grams .

Accessories: a section of green onion, ginger four slices, moderate amount of cooking wine, salt, moderate amount of steam fish soy sauce, a little coriander, moderate amount of oil.

Method:

1. Prepare the ingredients, turbot cleaned up, green onion cut large onion flowers, and then cut some shredded green onion, ginger slices.

2. Cut a few knives on the fish to facilitate the flavor.

3. Mix the cooking wine and salt and spread evenly on the fish, put onion and ginger slices.

4. Add water to the pot to boil and put the turbot to steam for about ten minutes, pick out the green onions and ginger, pour out the soup in the plate.

5. Sprinkle the shredded green onions on the fish, hot oil in the pan poured on the shredded green onions, and then put the steamed fish soy sauce into the pot to add less water to boil and drizzle on the fish, put on the cilantro to decorate a little on it.

Tips:

To see if the fish steamed steamed with chopsticks to stab the fish, easy to stab in is cooked.

Steamed turbot the most authentic way, how to do steamed turbot delicious

Ingredients

turbot a 900 grams

shredded scallions moderate

shredded ginger moderate

half a tablespoon of salt

10 tablespoons of cooking wine (marinade fish)

soy sauce (seasoning sauce) 2 tablespoons

Soy sauce (dressing) 3 tablespoons

Rice vinegar (dressing) 5 tablespoons

Vegetable oil for stir-frying the amount of vegetables

Colorful pepper rings a little

Salty taste

Steaming process

20 minutes time consuming

Ordinary difficulty

Private steamed turbot steps

1

Clean the turbot, cut flower knife on the back, pour cooking wine and salt marinade for about 5 minutes

2

Turn the turbot right side up, control the marinade, spread some ginger under the fish

3

Use a large steamer pot, fill the pot with water and put the drawer in. When the water boils in the pot, add a few drops of cooking wine, put in the turbot and cover the lid to steam for 8 minutes, turn off the heat, simmer for 5 minutes to open the lid out of the end of the control of water

4

Seasoning: (soy sauce, soy sauce, rice vinegar is 2:3:5)

5

Onion and ginger cut into thin julienne strips

6

The seasoning of the juice drizzled onto the fish, the shredded green onion and ginger yards in the fish

6

The fish, onion and ginger yards in the fish

7

The pot of vegetable oil to the smoke immediately poured on the green onions and ginger, garnished with pepper rings can be on the table

8

Private steamed turbot finished picture!

9

Finished picture!

10

Finished picture!