[Rose] Ingredients: 3 pieces of preserved fish, 0/50g per contract/kloc-,3 pieces of shallots, 2 pieces of coriander (according to personal taste), appropriate amount of ginger, garlic cloves, steamed fish and soy sauce, and 4 pieces of millet spicy (bottled chopped pepper can be used instead).
[Rose] Processing ingredients: cut the belly of preserved fish, clean the internal organs, scrape off the scales and rinse. Shredded shallots, shredded ginger, chopped millet pepper, chopped garlic cloves, preserved fish and ingredients on a plate for later use. [Heart Message]
[Rose] Cooking steps
1. First, put the fish in a plate, apply proper amount of salt, add shredded onion, shredded ginger and minced garlic (this helps to remove fishy smell ~), and then steam it directly on high fire for about 15 minutes, otherwise the fish will not be tender. [red face]
2. After the fish is steamed, take out shredded ginger and shredded onion. Steaming fish will steam out fish soup and then pour it out of a small bowl. Fish soup is also very sweet! First, put the fish aside and start boiling oil. While the oil is heating, pour the steamed fish soy sauce into the steamed fish, and put the chopped shallots, chopped millet peppers and coriander on the fish. Finally, when the oil is hot, pour the hot oil directly on the fish, and a steamed fish with full color and flavor will be finished ~ 【 lick screen 】 【 lick screen 】.
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Tips
1. When steaming fish in the first step, you don't need to add soy sauce, because if you add soy sauce after the fish has been marinated, the fish will become salty, and it is easy to lose the flavor of the fish itself, and the food experience will be much worse. Just pour steamed fish soy sauce into the steamed fish in the second step! ! Wit [wit]
2. Why should shallots be cut into shredded onions (or cut into sections)? This is my personal feeling. I want to share it with you. On the one hand, it can decorate dishes, on the other hand, because the onion shreds will give full play to the fragrance of onions after being poured with hot oil, which is better than onion segments.
We Yantai people basically eat marine fish, and they are all caught in the wild. These fish are fresh and delicious. There are many kinds of marine fish in Yantai. Typical ones are Spanish mackerel, snapper, hairtail, yellow croaker, pomfret and sole. ...
Here, taking wild pomfret as an example, we will share the steaming method of marine fish. Pomfret is tender, delicious and thin, which is very suitable for steaming.
First, remove the gills and viscera of the fish (the viscera of fresh marine fish can be steamed together) and rinse;
Step 2, obliquely cut several knives on the back of the fish, sprinkle a little salt, cooking wine and shredded onion and ginger on the fish, and evenly spread it all over the body for pickling for 30 minutes;
Third, steam on the pot, and the fire is full of gas 15 to 20 minutes (depending on the size of the fish);
Step 4, put the steamed pomfret into a fish dish, sprinkle with coriander, pour peanut oil, onion ginger, star anise and dried pepper into a wok for frying, add a little fresh soy sauce, and pour the oil juice on the pomfret, and the fish is ready! Is it super simple?
Pomfret meat is rich in protein, calcium, phosphorus and iron, and pomfret is also rich in unsaturated fatty acids, which can lower cholesterol. Eating more fish is good for people!
Hello! Glad to answer how to cook steamed fish.
Steamed grass carp:
1. Preparation materials: one fish, ginger, onion, steamed fish and soy sauce, cooking wine and salt.
2. Scrape the scales, clean up the internal organs, rinse with water, draw a knife on the back and tail of the fish to take out the fishing line, then draw a flower knife on both sides of the fish and put it in the plate for later use.
3. Cut the ginger into shreds, tear the chopped green onion into strips and put it on the plate for later use. .
4. Spread a few pieces of ginger on the bottom of the steamed fish bowl, sprinkle a little cooking wine evenly on the grass carp, sprinkle a little salt evenly on both sides of the fish, and then spread the shredded ginger on the fish.
5. Boil the water from the pot, steam the fish in the pot for about 12 minutes, adjust the time according to the size of the fish, pour out the water in the steamed fish bowl, evenly spread the shredded onion on the fish, and then evenly pour the steamed fish with soy sauce.
6. Heat the oil, pour the cooked hot oil on the fish, and the delicious and tender steamed fish will be ready. Steamed fish is delicious and nutritious, high in protein, suitable for all ages.
First, prepare a fresh fish, clean it with laparotomy tea to remove fishy smell, and shred ginger and onion into the belly of the fish. Spread salt, add yellow wine, soy sauce, shredded ginger and shredded onion and marinate for half an hour.
Secondly, boil the water in the pot and steam the fish with SAIC for 8-9 minutes. Take out the steamed juice. Heat a small amount of oil in the pot, add onions, and the onions give off fragrance.
Finally, pour the onion oil on the fish and decorate the plate a little.
Hello, the sun is shining. I'm glad to answer your question. Fish is tender and delicious, easy to digest, and its taste is different due to different methods, but I think steaming is the best way to keep its umami flavor. Let me share the method below!
Ingredients: perch 1 piece, appropriate amount of cooking wine, appropriate amount of steamed fish and soy sauce, and appropriate amount of green ginger.
manufacturing process
1: Wash the fish, make several cuts on the body, add ginger slices and cooking wine, and marinate after spreading evenly 15 minutes.
2: Put the salted fish into the pot, boil the water, cover and steam for 8 to 10 minutes.
3. Take out the steamed fish and pour out the juice to avoid fishy smell. Isn't it easy to steam bass simply by adding shredded onion and shredded ginger, and then pouring in hot oil? Finally, I hope you like it!
First, wash the fish to remove the black film on the abdomen and dry the water. Then put some shredded ginger in the fish belly, steam it for 8 minutes after boiling, and then stew it for 2 minutes. Shred the onion and put it on the fish. Heat the oil in another pot until it is medium-cooked. Drizzle on shredded onion and sprinkle with steamed fish and soy sauce.
Hello, I want to share a very simple method with you. I often cook it at home, which is delicious.
Hello, everyone, I am the creator of the food industry @ Liu Ge Gourmet, and I like to cook home cooking. Let me answer this question: Steamed fish is a home-cooked dish made of steamed vegetables, which is characterized by simple preparation, salty taste, tender fish and delicious taste. Steamed fish is simple, as long as it is cooked in a pot, but the simpler the dishes, the more you need to master the skills, otherwise the steamed fish will be tasteless, not to mention the taste compared with that made by famous chefs.
Here are some tips for cooking steamed fish:
First, choose fish.
To cook steamed fish, you should generally choose no more than one and a half pounds of fresh live fish.
In order to ensure that steamed fish tastes good, we must buy fresh live fish and buy it on the same day (who told us to make steamed fish). When choosing fish, we should also pay attention that the size of fish should not exceed one and a half kilograms. If the fish is too big, the inside of the fish is not easy to cook, and the thin part of the fish will get old after cooking, thus affecting the overall taste of the fish.
Second, pickled fish
After cleaning the fish, smear the fish body and abdominal cavity with salt and cooking wine.
This is the key to make steamed fish tasty (if possible, you must give the fish a deep massage by hand); As the saying goes, salt comes first. Even after steaming the fish, it is necessary to pour seasonings such as steamed fish soy sauce on the fish, which can't make the fish taste completely; Pickling will make the fish have a bottom taste, and the steamed fish is tender and delicious.
Third, steamed fish.
Controlling the temperature of steamed fish is the key to making steamed fish, and it is also the key to determining the success or failure of steamed fish.
Steamed fish is usually steamed in a hot pot for ten minutes. After the water boils, put the fish in the steamer, take it out after three minutes, pour out the fish soup on the plate (fishy smell can be removed), and then put it in the steamer to continue steaming for seven minutes. Don't open the lid after turning off the fire. Use the remaining temperature in the pot to stew for a few minutes before taking it out, so that the steamed fish will be softer.
A fresh bass and fresh ingredients.
Seasoning salt, cooking wine, ginger slices, steamed fish and soy sauce.
-Start making-
Step 1: food processing: clean the perch and cut a deep hole in the back of the fish with a knife; Sliced ginger;
Step 2: Marinate perch: Coat the cleaned perch body and abdomen with salt and cooking wine, and then fill the abdomen with onion and marinate for a while.
Step 3: Steaming: add water to the steamer to boil. After the water boils, put the fish in the steamer, take it out after three minutes, pour out the fish soup on the plate, and then put it in the steamer to continue steaming for seven minutes. Turn off the heat and simmer for a few minutes, then take out the pot.
Step 4: pour hot oil: after the fish is out of the pot, first pour steamed fish soy sauce and sprinkle with shredded onion; Finally, drizzle with hot oil.
Steamed bass with salty taste, tender fish and delicious taste is finished!
When it comes to steamed fish, the first thing I think of is steamed bass. Steamed perch eats the taste of perch itself-fresh. Steamed bass doesn't need much seasoning, so it's very convenient to cook at home.
Ingredients: perch 1 piece (perch must choose fresh fish killed now), 4 shallots, ginger 1 piece, pepper 1 piece, steamed fish and soy sauce.
Exercise:
1 Scaled bass, after washing, make two cuts on the back of the fish, because the back of the bass is very thick and difficult to cook, and then dry the blood with a clean cloth or kitchen paper.
Put two chopped green onions on the plate, so that there is room at the bottom of the perch and it can be heated evenly.
Spread out the perch, put a few slices of ginger into the belly of the perch, and remove the fishy smell with a chopped chive. Steam the perch in a cage for about 8 minutes (depending on the size of the fish), and take it out after cooking.
In the meantime, cut shredded ginger and shredded onion and soak them in clear water, so that the shapes and colors of shredded ginger and shredded onion can be kept beautiful, and shredded onion can be soaked more beautifully.
After the fish is taken out, if there is too much fish soup on the plate, you can pour out part of it, then put the chopped onion ginger into the pot and pour the oil on the onion ginger and the fish.
Finally, drizzle with steamed fish and soy sauce.
I'm glad to answer your question. I am Amei Yuma, a Hakka who loves cooking.
Share my tips on steaming fish:
1, boil water on a big fire, and the fish just need to rub some salt and ginger.
2. The steaming time should be controlled at about eight minutes.
3. Steam the fish and pour the soup on the plate.
4. Add shallots and soy sauce and sprinkle with hot oil.
Steamed fish is sweet and delicious.