Add oil when steaming fish.

Three tips for making steamed fish.

First, after the water is boiled, put the fish into the steamer, take it out after three minutes, pour out the fish soup in the plate, and then put it into the steamer again to continue steaming. This step determines whether the fish will be fishy after it is cooked, which is particularly important.

Secondly, before steaming the fish, hold the fish by its head and tail and bend it, and place a piece of ginger on the bend of the fish body. This will ensure that the fish will have a vivid bowed shape after steaming. , giving extra points for "type".

Third, when steaming live turtle-shell fish, only add salt, shredded green onions and seven or eight shreds of very fine ham when pouring out the soup after steaming for three minutes. Do not use other seasonings to highlight the fish. taste. Extended information

Fish used for making steamed fish

1. Crucian carp: beneficial to qi and spleen, diuretic and swelling, clearing away heat and detoxification, unblocking collaterals and lowering milk. For patients with ascites, it is effective to take fresh crucian carp and adzuki bean soup in soup. Simmering fresh crucian carp and pig's trotters together and eating them in soup can cure lactation in postpartum women. Crucian carp oil is beneficial to cardiovascular function, can also reduce blood viscosity and promote blood circulation.

2. Carp: It has the functions of strengthening the spleen and appetizing, diuresis and swelling, relieving cough and asthma, relieving miscarriage, clearing away heat and detoxifying. Carp, wax gourd, and scallions are boiled and taken in soup to treat nephritis and edema. Leave the scales on the big carp, remove the intestines and simmer, and take it in portions to treat jaundice. Use live carp and pig's trotters to cook soup and take it to treat oligogalactia in postpartum women. Make a soup with a little bit of carp and Sichuan Fritillary scallops to treat cough and asthma.

3. Silver carp: It has the functions of warming and replenishing qi, warming the stomach, and moisturizing the skin. It is a warming and replenishing qi and health-preserving food.

4. Black carp: It has the functions of nourishing qi and nourishing the stomach, reducing dampness and diluting water, dispelling wind and troubles. The trace elements such as zinc and selenium it contains help fight cancer.

5. Snakehead fish: It has the functions of tonifying the spleen and diluting water, removing blood stasis and regenerating new energy, clearing away heat and dispelling wind, tonifying the liver and kidneys. Cooking snakeheaded fish with ginger and red dates has an auxiliary effect in the treatment of tuberculosis. Snakehead fish stewed with brown sugar can cure nephritis. Maternal consumption of steamed snakehead fish can promote lactation and replenish blood.

6. Cuttlefish: It has the functions of nourishing the liver and kidneys, replenishing qi and blood, clearing the stomach and removing heat, nourishing blood, improving eyesight, stimulating menstruation, preventing miscarriage, promoting labor, stopping bleeding, and promoting lactation.

7. Grass carp: It has the functions of warming the stomach, calming the liver and dispelling wind. It is a health food that warms the body and replenishes deficiency.

People's Daily Online - Inventory of how to make steamed fish and recommend 5 tips for making steamed fish

Baidu Encyclopedia - Steamed Fish