Hello everyone, welcome to my food Q&A. I am a creator in the field of food: "Focus on food and make life more flavorful." Regarding the question asked by the questioner, how to make steamed fish more delicious?

Today I’m going to talk to you about steamed fish. To make simple steamed fish well, there are a lot of details and skills. Different fish have different meat textures, and the fish meat thickness is inconsistent, and the steamed tenderness is also different.

, how to solve it?

How often is the best time to steam, how to prepare soy sauce for steamed fish, and how to remove the fishy smell, etc. These are all things we need to discuss and solve!

The saying "Food is the first necessity of the people" shows that our country attaches great importance to food and knows how to eat it.

I have been in the cooking industry for ten years, which is a long time and a short time.

From the very beginning of systematic learning, a model that combined theory and practice, to five years of cooking on the spot, from just cooking to teaching people how to cook, and now using the Internet to teach people how to cook, I have a deep feeling.

, I also made a lot of friends and gained a lot of new understandings about cooking.

Now we come to the topic: the top steamed fish - steaming: is it a cooking method unique to the East, but not in the West? This may be related to regional cultural differences.

Steaming refers to a cooking method that uses steam to heat raw materials that have been processed, cut, seasoned and packed to make them mature and delicious.

The cooking method of steaming requires high freshness of ingredients, because the steamed dishes will taste more delicious.

Dishes that are not fresh enough can be braised or fried.

Different ingredients have different steaming techniques.

For example: steamed eggs need to be steamed over low heat, Buddha Jumps over the Wall needs to be steamed over high to low heat, and can be changed flexibly according to different ingredients.

Next, I will describe in detail how to make a plate of steamed fish from four aspects: "heat", "ingredients", "cleaning" and "matching".

Steamed fish ------ The importance of heat. As you can imagine, it is recorded in "Suiyuan Food List": The most important thing in cooking food is heat.

If you need to use fire, frying is the best. If the fire is weak, the food will be tired.

It is necessary to simmer on a slow fire, but if the fire is strong, the things will wither.

------If the meat rises too late, the red color will turn black; if the fish rises too late, the live meat will turn to dead.

If the lid of the pot is opened repeatedly, there will be more foam and less aroma.

The main meaning is: the most important skill in cooking is heat. Some foods must be cooked over high heat, such as frying and stir-frying. When the heat is low, the dishes will become soft.

Some ingredients must be simmered, boiled, etc. over a slow fire. If the fire is too high, they will become dry and hard.

------If the meat is cooked too late, the meat will turn from red to black, and the fish will become dead meat. If you keep opening the lid of the pot, there will be more foam and less flavor.

Generally speaking, if you want to make top-quality steamed fish, you must control the heat properly, so that the dishes can be properly matured and the color and aroma of the dishes can be optimized.

Otherwise it will fail.

In terms of the heat to make top-quality steamed fish, slow fire steaming is used.

The length of time depends on the tenderness of the ingredients. It is not advisable to open the lid multiple times during the cooking process to check the maturity of the ingredients. The basic time for steaming fish is 10-15 minutes.

Top-quality steamed fish-----Ingredients It has been recorded in "Suiyuan Food List": Everything has its own innate qualities, just like people have their own talents.

Human nature is inherently stupid, even though Confucius taught it.

It is useless; it has poor physical properties, and even though it is easy to cook, it is tasteless.

The main point is: Everything in the world has an innate nature, just like people, each has different qualifications and endowments. If people are born stupid by nature, even if Confucius and Mencius were alive, it will not help. If the quality of things is not good, it is

Yi Yalai cooks it, but it also has no taste.

The main thing here is about the freshness of the ingredients you want to cook.

If you want to make top-quality steamed fish, the ingredients must be fresh, so as to best ensure the deliciousness of the steamed dishes.

If the ingredients are dead, they basically cannot reach the top level mentioned by the questioner.

But if the ingredients are dead, we’d better start with the clarity of the fish’s eyes. The higher the clarity, the fresher it is. The second step is to look at the gills. The brighter the gills, the fresher they are. The third step: smell.

A light fishy and salty smell indicates freshness. Step 4: Press with fingers. If it is elastic, it indicates freshness.

Therefore, ingredients are also the top priority in making top-notch dishes, and all are indispensable.

Top-grade steamed fish ------- If you want to do it well, cleaning the ingredients is also crucial. It is said in "Suiyuan Food List": "------The fish gallbladder is broken, and the whole dish is damaged.

All are bitter. The eel lingers, but the bowl is full of fish. ------The proverb goes: "If you want the fish to be delicious, wash it until the white veins come out."

"This is very critical, and it briefly explains the key points of fish cleaning. It can be said literally: if the fish bladder is broken when cutting the fish, the whole plate of fish will have a bitter taste, and the mucous membrane on the surface of the fish will still be

If so, this bowl of fish will definitely be fishy. The proverb goes: "If you want the fish to be delicious, you must pull out the white tendon on the back of the fish."

Because this is a fishy line, there will definitely be a fishy smell if it is not removed.

Therefore, when making top-quality steamed fish, you first need to scrape off the fish scales, then cut into the belly without cutting the gallbladder, take out the internal organs and gills (there are many bacteria and impurities attached to the surface of the gills), and then remove the fish belly.

The black membrane is scraped off (the fishy smell is particularly strong), and then there is a blood stain on the belly near the fish bone, which also needs to be scraped off, and then the white tendons are taken out from the back.

Finally rinse with water.

Top-quality steamed fish ------ The combination of ingredients is also an indispensable part of the preparation of dishes. According to the "Suiyuan Food List": "Everything must be cooked with assistance.