Steamed fish in Shandong cuisine Buy fish, remove internal organs, rinse, stir-fry with salt and pepper for half an hour, steam on a steamer, after about 10 minutes, turn to low heat and cook for 20 minutes, that is, add chopped green onion and sesame oil when cooking. Yes.
Steamed fish in steamed turbot.
Material: one Duobao fish.
Seasoning: 150ml water, 20g ginger, 20g garlic, 20g onion, 20g red pepper, 20g sugar, 10g balsamic vinegar, 10g peanut oil, 10g soy sauce, 5g salt.
Practice:
1, clean and wash the Dolby fish, and cut the fish face forward and backward to taste.
2. Coat the fish with salt, cooking wine, soy sauce and balsamic vinegar, and steam on high fire for 10 minute.
3. Mix the seasonings evenly and bring to a boil. Pour the soup on the fish.
Features: steamed turbot is tender as tofu, fragrant as crab meat, light and refreshing.
Steamed bream
Ingredients: one fresh bream (net weight about 750g). 0/5g of cooked ham slices/kloc-,2.5g of raw bamboo shoots, and 25g of water-soaked mushrooms. 0/0g of diced vegetable oil/kloc-,4g of ginger slices, 3g of ginger rice, 5g of onion, 5g of balsamic vinegar, 4g of refined salt, 3g of monosodium glutamate, 2g of Shaoxing wine, 2g of onion segments and 250g of clear soup.
Practice:
1, kill the bream, remove the scales and gills, disembowel and wash it, then blanch it in a boiling water pot, take it out, scrape off the black film, and rinse it off, then cut a cross knife on the back of the fish.
2. Put the fish in a deep dish, put bamboo shoots, mushrooms, diced suet and ham slices on the fish, add refined salt, Shaoxing wine and clear soup, and then add ginger slices and onion knots.
3. Steam in a steamer with strong fire 10 minute, remove onion and ginger from the steamer, and pour the raw juice into a bowl for another use.
4. Put the fish in a fish dish. Add 70g of refined salt, monosodium glutamate and boiled broth to the original juice soup in the bowl, adjust the taste, and then pour it on the fish.
5. Take Jiang Mo and vinegar with you when eating.
Features: Steamed bream is Zhejiang cuisine. The fish is complete in shape, soft and tender, fresh and delicious, and the soup is clear and mellow.
Steamed Mandarin Fish
Ingredients: one mandarin fish (about 750g) and three slices of cooked ham (25g). 6 pieces of cooked bamboo shoots (60g), 3 pieces of water-soaked Lentinus edodes, 2.5g of refined salt, 25g of monosodium glutamate 1 .5g, 25g of Shaoxing wine, 0.0g of cooked chicken oil1,2.5g of ginger slices and 0.0g of scallion1piece.
Practice:
1, cut and clean mandarin fish, and put them flat on the chopping block. Cut it open from beginning to end with a knife, and then slice it obliquely every 25 cm on the back of the fish, and the knife is as deep as the bone.
2. Put the mandarin fish in a fish dish, add Shaoxing wine, sliced ginger and onion and cooked ham, and steam in a cage for 15 minutes. After coming out of the cage, remove the onion knots, ginger slices and juice and pour them into a small bowl.
3. Boil the mushrooms and bamboo shoots in boiling water, put 3 bamboo shoots on both sides of the fish, discharge the ham slices and bamboo shoots at intervals, and cover the mushrooms on the bamboo shoots. Pour the raw juice into a wok, add clear soup, monosodium glutamate, refined salt and cooked chicken to boil, and pour it on the fish.
Features: Steamed mandarin fish is Zhejiang cuisine. The color is light and pleasing to the eye, tastes like crab meat, and is fresh and fragrant.
Steamed Sea Bass
Material: one grouper (weighing about1000g). 50 grams of pork suet. 5 g of refined salt, 0.5 g of monosodium glutamate, 0/5 g of Shaoxing wine/kloc-and 5 g of scallion. 25g of soy sauce, ginger slices10g.
Practice:
1, the grouper is slaughtered and washed. Cut 5 knives on both sides of the fish, and cut the pork suet into 10 pieces. Stuff pig's plate oil, ginger slices 1 slice and onion slices into each knife edge of the fish.
2. Put salt, soy sauce and Shaoxing wine into the cup, steam it together with the fish, and steam it with strong fire until the fish knife pattern is exposed.
3. Pick the onion, ginger and pork slices, sprinkle with monosodium glutamate, and bring the steamed soy sauce to eat.
Features: steamed sea bass is Zhejiang cuisine. The fish is complete in shape, fresh and tender, fat and smooth, and fragrant.
steamed shad
Ingredients: 350g of shad, 25g of ham slices, water-soaked mushrooms 1 each, 25g of bamboo shoots, pig net oil 1 50g, 2 slices of ginger, scallion1each, 7.5g of refined salt, 0.5g of monosodium glutamate, Shaoxing wine, cooked lard, etc.
Practice:
1. Wash the shad and dry it with a clean cloth. Can't scale, because the scale layer of shad is rich in fat. Wash and drain the net oil and spread it in the bottom of the buckle bowl.
2, put mushrooms on the net oil, put ham slices and bamboo shoots neatly on the meat oil, and finally put the herring, scale face down, and then add onions, ginger, wine, salt, cooked lard and monosodium glutamate.
3. Put the buckle bowl filled with shad in a cage or drain it for about 0/5 minutes with high heat, and take it out until the shad is ripe. Remove the onion and ginger, put the soup plate on the buckle bowl, turn the shad and gravy over the plate and serve.
Features: Steamed shad is Zhejiang cuisine. The color is as white as silver, the meat is tender, the taste is fresh and the wine is fragrant.
Steamed jiaji fish
Ingredients: 750g Cargill. 20g of pork fat, 20g of mushrooms, 0g of ham15g, 20g of winter bamboo shoots, and 20g of rapeseed heart. Shaojiu15g, Zanthoxylum bungeanum10g, clear soup150g, 25g of onion, ginger slices10g, and 3g of chicken oil.
Practice:
1, Cargill scraped scales, cleaned gills and internal organs, and washed them. Punch 1.7 cm square willow flower knife on the fish, put it in boiling water and take it out immediately. Sprinkle the salt evenly and put it neatly on the plate.
2. Put a flower knife on the pig fat, cut it into strips with a length of 33 cm and a width of 1 cm, cut the onion into small pieces and slice the ginger. The hearts of mushrooms, bamboo shoots, ham and rape are cut into pieces with a width of 1 cm and a length of 3.3 cm.
3. Put the fish in a fish dish, add Shao wine, pepper and clear soup, and then put the pork fat, onion, ginger slices, mushrooms and ham evenly on the fish.
4. Steam in a cage for 20 minutes, take it out, pour the soup into a wok, remove the onion, ginger and pepper, put the rape heart in the wok and put it neatly on the fish.
5. Boil the soup in the wok, remove the floating foam, pour it on the fish, and pour it with chicken oil.
Features: Steamed Jiaji fish is Shandong cuisine. The original juice leaves are fresh, tender and refreshing, and they are not greasy after eating for a long time. When eating, Jiang Mo and vinegar dishes are taken out for dipping, and the taste is especially good.
Steamed turtle with eight treasures
Ingredients: 450g soft-shelled turtle. 20g of sea cucumber, 20g of scallop and 20g of lotus seeds. Soaked glutinous rice15g, pork fat and lean meat 30g, yellow cake 20g, clean winter bamboo shoots15g, mushroom 20g, clean chicken 30g and pork elbow 40g. 5g of refined salt, 0/5g of Shaoxing wine/kloc-0, 50g of clear soup/kloc-0, 5g of shredded ginger/kloc-0, 5g of pepper/kloc-0, 0g of onion segments/kloc-0, 0g of wet starch.
Practice:
1, live soft-shelled turtle with back down and abdomen up, when it sticks out its head, quickly cut off its head with a knife, lift the blood, put it in a boiling pot, slightly scald it, fish it into cold water, scrape off the black skin, remove the cover, remove the internal organs, chop off the sharp claws, rinse it with clear water and put it in a large pot.
2. Sea cucumber, pork, cake, winter bamboo shoots and mushrooms are all cut into 0.6 cm square dices, which are placed in the chest of the turtle together with scallops, lotus seeds and glutinous rice, and then poured with refined salt and Shaoxing wine. Clear soup, turtle bile mixed with good juice.
3. Put the shredded ginger on the top, middle and bottom layers of the eight-treasure stuffing, cover it with the turtle cover, put the pork elbow on the turtle, put the ginger and pepper together, and put it on the turtle cover together with the onion.
4. Put the turtle bowl into a cage and steam it in boiling water for 3-4 hours. Take it out, remove the chicken, elbow meat, onion and ginger slices. Pour the turtle soup into the pot, bring it to a boil, and thicken it with wet starch.
Features: Steamed soft-shelled turtle with eight treasures belongs to Shandong cuisine. The shape is complete, the ingredients are eight treasures, the color is pleasing to the eye, the soup is fresh and mellow, and the taste is changeable.
Steamed Chinese Bass
Ingredients: perch 1 700g, shredded pork 50g, shredded mushrooms 20g, a little salt, 40g lard, a little sesame oil, a little white soy sauce, shredded ginger15g, a little pepper, 2 shallots, a little ground chestnut powder and a little monosodium glutamate.
Practice:
1 Slaughter the perch, gut it and wash it. Mix well with salt, sesame oil and monosodium glutamate, and pour into the belly of perch.
2. Put two or three onions on the bottom of the fish dish, and then put the bass.
3. Stir with shredded pork, shredded mushrooms, shredded ginger, hot salt, soy sauce and ground chestnut powder, and coat on the fish.
4. Steam over high heat for 10 minutes. When cooked, take out half of the original juice, add shredded green onion and pepper and put it on the fish.
5, then boil the lard and pour it on, just add a little sauce.
Features: Steamed perch is Cantonese cuisine. White in color and delicious, suitable for all seasons.
Steamed mullet
Ingredients: mullet1500g, Tricholoma matsutake15g, canned bamboo shoots15g, scallion 25g, ginger10g, cooking wine 25g, crystal sugar10g, refined salt 5g, and refined salt 5g.
method of work
1, after the pine mushrooms are soaked in water, the sediment is washed, the pedicels are removed, the ginger is peeled, washed, and cut into pieces with the canned bamboo shoots of 2.5cm, width 1 .5cm and thickness1mm; Peel the scallion, wash it and cut it into 3 cm long sections.
2. Scaled mullet, washed, laparotomy, gill and internal organs removed, several knives obliquely cut on both sides, put in a soup basin, put pine mushroom slices, bamboo shoots slices and ginger slices on the fish section, and add cooking wine, crystal sugar and salt; Put it in a steamer, steam it on high heat for about 10 minute, take it out, remove ginger and onion, and put the fish into a plate.
3. After the soup in the original basin is filtered, it is heated, then sprinkled with sesame oil, boiled and poured on the steamed mullet.
Features: Steamed mullet is a Korean dish. Beautiful color, fresh mullet, crisp and fragrant bamboo shoots.
Steamed cod
Ingredients: thick slices of cod meat. Seasoning: delicious fresh soy sauce. Auxiliary materials: salad oil, shredded onion, shredded red pepper, shredded ginger and coriander.
Practice:
1, the thick slices of cod meat are steamed in a steamer for about 10 minutes, taken out, and the soup is removed.
2. Pour delicious soy sauce on the cod fillets and sprinkle with shredded onion, shredded ginger and shredded red pepper.
3, ring oil, decorated with coriander leaves.
Features: red color and delicious taste.
Steamed green eel
Material: 750g fresh green eel. 59g of pig net oil, 0/00g of pig fat and lean meat/kloc-,50g of egg white, 50g of bamboo paste and 750g of clear soup. Cooking wine 1 5g, pepper noodles 3g, salt 5g, pepper 2g, monosodium glutamate 1 g, ginger1g and vinegar 20g.
Practice:
1 After the green eel is slaughtered, drain all the blood, scald the saliva on the peeled surface with hot water (scrape the skin lightly with a knife), and cut off the shark fins. Cut the fish into 2 cm long sections (or cut off the bone spur with a knife, cut the eel in two, and remove the internal organs).
2. Spread the net oil in the steaming bowl, and put the eel segments on the net oil. Add pepper noodles, salt and pepper to the cooking wine, mix well and pour on the eel section.
3. Cut the pork into pieces 3.3 cm long and about 0.5 cm thick, put them on the eel section, seal the bowl with toilet paper, steam them in the cage and take them out.
4. In another steaming bowl, add the egg white and cool broth and mix well, steam them into white hibiscus eggs in a cage, and take them out and cut them into pieces. Dice Dictyophora into 2 cm long pieces. Not ripe in the soup.
5. After the green eel steamed bowl is taken out, add clear soup twice, drain it, turn it into a big round plate, remove the net oil, and surround it with hibiscus eggs and bamboo shoots.
6, super clear soup boil, add salt, pepper, cooking wine, monosodium glutamate taste, pour into the plate, serve with ginger vinegar dish.
Features: Steamed green eel is Sichuan cuisine. The white soup is clear, and the eel meat is tender and fat.
Steamed saury
Ingredients: 2 swordfish (* * * weighs about 400g), 5 grams of cooked ham slices, 25g of bamboo shoots, 4 mushrooms with water, 50g of diced pork, 20g of Shaoxing wine, 5g of refined salt, soy sauce, onion, ginger slices 1 g each, and 50g of chicken soup.
Practice:
1, saury scraped off the scales, inserted two bamboo chopsticks into the belly of the fish from the gills, rolled out the internal organs and gills, and washed them with clean water.
2. Put it in a pot of 80% hot water, scald it, remove it, gently scrape the mucus off the fish with a knife (don't scratch the skin), then wash it with clear water, and cut off the fish tail at two-thirds of the fish body with a knife for later use.
3. Put the swordfish neatly in the soup basin. Put the bamboo shoots on the fish to make it smooth, put the ham slices on the bamboo shoots, then add the mushrooms, diced pork, onion, ginger slices, add salt, soy sauce and Shaoxing wine, put it in the cage with Wanghuo cuisine 10 minute or so, and the fish will be released immediately after it is cooked.
4. Pick off the onion knots and ginger slices, pour the marinade into the pot, add 50 grams of chicken soup, boil it and pour it into the fish bowl.
Features: Steamed saury Jiangsu cuisine. The color of the jade is white and oily, the duck meat is reddish and tender, and the skin is fat and fragrant, which is extremely delicious.
Steamed mandarin fish
Ingredients: fresh mandarin fish 1 strip, 20 g of pork chop oil, cooked ham slices 10 g, water-soaked mushrooms slices 10 g, bamboo shoots slices 10 g. 6 dried shrimps.
Practice:
1, the pomfret is cleaned, blanched with boiling water, washed and cut into willow flower knives on both sides.
2. Put ham slices, bamboo shoots, mushrooms and shrimps alternately from the knife edge, and then put some onion slices, ginger slices, pork chop oil and cooking wine on the fish.
3. Steam with high fire for 15 minutes, remove the onion and ginger slices, and serve with sesame oil.
Features: Steamed mandarin fish is huaiyang cuisine. The taste is fresh and tender.
Proud as a peacock steamed fish
Material: Wuchang fish is about 500g. Cooking wine, pepper, chopped green onion, ginger slices, soy sauce, pepper.
Practice:
1, Wuchang fish clean, don't open the stomach, cut off the head and tail, take out the internal organs from the fracture between the head and the fish body and wash them clean. Slice it from the back. The stomach is not cut off.
2. Arrange the fish as shown in the figure, put ginger slices on it, and steam it in boiling water for four minutes. Remove the ginger slices when you come out of the cage.
3. Mix the steamed fish juice with a small amount of soy sauce and pepper. Pour over the fish and sprinkle with chopped green onion and pepper.
Features: proud as a peacock steamed fish tastes fresh and tender. Beautiful appearance.
Tips: Steamed fish is characterized by fresh and tender taste, so it is best not to use vegetarian food except in some cases.
1, the prepared sushi can be kept fresh in the refrigerator;
2. If