Cooking steamed fish is also a science, from fish selection to ingredients, from setting the plate to cooking, from heat to virtual steaming, every step is exquisite. Of course, the taste can be adjusted according to your own preferences, but the heat and virtual steaming are the basic guarantees for the "freshness" of steamed fish, and there is no room for carelessness.
Basic steps
Step 1: Choose fish: The weight of fish should be controlled at about 500 grams, and the beauty of the fish dish is secondary. The key is that the cooked temperature is easier to grasp.
Step 2: Shaping the fish: After cleaning the fish, cut the fish's spine from the abdomen with a knife, which can prevent the fish from deforming due to the contraction of the fish bones after steaming. Spread lard evenly on both sides of the fish and dip it in a little white wine.
Step 3: Season the fish: Mix a little meat with a little soy sauce, sesame oil, salt, Jiang Mo and mushroom powder into the fish's belly, which will not only make the fish taste fresher, but also make the steamed fish look full.
Step 4: Set the fish plate: Take large pieces of ginger and onion, cut them into long and thin filaments with uniform length, and spread them on the fish plate. After the fish is put into the plate, sprinkle some shredded onion and ginger on the fish. When it is ripe, it is both beautiful and delicious.
Step 5: the heat of the fish: the heat is the key to steaming the fish. Like many steamed vegetables, you must boil the water in the pot, then put the fish in the pot, steam for 6 to 7 minutes and turn off the heat immediately.
Step 6: Virtual steaming of fish: The so-called virtual steaming means that after the fire is turned off, do not open the lid, steam for 5 to 8 minutes by using the residual temperature in the pot, then take out the pot and spray the prepared soy sauce, vinegar and a little clear oil on the fish.
Special tips
65438 +0 If it is a slightly larger fish, the steaming time can be extended for another 2 to 3 minutes; You can also put two chopsticks under the fish to let the fish leave the bottom of the plate and let the fish cook quickly when heated. You can also steam the fish vertically and spread a piece of onion on the belly of the fish to make the fish stand steady. At the same time, draw a flower knife on both sides of the fish, and put ginger in each slit. Remember, don't forget to steam.
No.2 if you want to make the fishy smell of fish less astringent and softer, you can put soy sauce, vinegar and a little clear oil in a small bowl, steam it with the fish, then take it out of the pot with the fish and pour it on the fish.
Fish is tender as tofu, fragrant as crab meat, light and refreshing, and you will never forget the making procedure of this steamed fish. Know how to eat? Tell you, aim chopsticks directly at the tender and fragrant essence of fish-fish belly!
The secret of steamed fish
Whether you are in North America, Europe or Australia, you can make high-grade steamed fish without special raw materials. Steamed fish is an ordinary home-cooked dish, but if it's higher than the hotel's standard, come to me and I'll tell you the secret of every step in the production of steamed fish. Go back and try, and soon you will feel the authority of a "gourmet".
Now take a Wuchang fish as an example.
Secret 1: The weight of fish should be controlled at around 600g. The size of the fish in the fish dish looks beautiful, and it is easy to grasp the temperature of raw and cooked.
Tip 2: After cleaning the fish, evenly coat lard on both sides of the fish (clear oil is enough), and then dip a little white wine (you can also try to dip some foreign wine, which may create a new taste);
Tip 3: Mix 50 grams of minced meat with a little soy sauce, sesame oil, salt, Jiang Mo and mushrooms and put them in the fish's stomach, which will not only make the fish taste fresher, but also support the fish's stomach and make the steamed fish fuller.
Tip 4: Take a large piece of old ginger, take the longest piece and cut it into uniform and beautiful slender wires. Cut the middle part of the onion (the unclear part is the same length as the ginger wire) and spread it on a fish plate (for beauty and appetite). After the fish is put in the plate, sprinkle some shredded onion and ginger on the fish.
Tip 5: After the water in the steamer is boiled, put the fish in the pot (never steam the fish with cold water, or you will break the pot. The secret of many steamed vegetables is to boil water and steam it in a pot.
Tip 6: Turn off the fire after steaming for 5 minutes (the heat is the top secret);
Tip 7: Don't open the lid after turning off the fire, the fish won't come out of the pot. Use the residual temperature in the pot to "steam" for 8 minutes, then immediately take it out of the pot, then spray the prepared seasonings (soy sauce, vinegar and clear oil) on the fish (salt and monosodium glutamate are not allowed, it should be soft and tender), and then put a few parsley on the table at will.
Features: This fish is tender as tofu, fragrant as crab meat, light and refreshing. If someone else is present when eating, you should secretly aim chopsticks at the fish's stomach (the most tender and fragrant essence) as soon as possible, so it is better to start first!
Supplementary points:
1. If it is a slightly larger fish such as steamed lotus seed fish or grass carp (the weight is controlled at about 1000g), the steaming time can be extended for another 2-3 minutes, but not too long. Don't forget the trick of "virtual steaming";
2. When steaming larger fish, you can put two chopsticks under the fish, so that the fish can be cooked quickly when it is hot. After cooking, quietly take back the chopsticks in the kitchen, and don't let the diners find your tricks;
3. You can also put the prepared juice (soy sauce, vinegar, oil) in a small bowl and finally pour it on the fish and steam it with the fish. After the fish is out of the pot, pour this seasoning on the fish. Compared with the original juice, this kind of pouring juice has less astringency and warmer and softer fish flavor, which is suitable for the taste of the elderly and people who like light.
Anyway, this is my secret book of steaming Wuchang fish, and the ring is the secret book! Many people are only inspired by visible details such as minced meat, but they forget some essentials afterwards. In fact, cooking and "virtual steaming" are the real secrets.
bouillabaisse
Ingredients: a bass.
Accessories: shredded onion, shredded ginger, Shaoxing wine, shredded green and red pepper, soy sauce, vinegar, suet, vegetable oil and oyster sauce.
Production method:
1. After cleaning the fish, cut it with an oblique knife and evenly spread suet on the fish;
2. Shred ginger and onion, and spread them on a fish plate. After the fish is put into the plate, sprinkle some shredded onion and ginger, shredded green pepper and Shaoxing wine on the fish;
3. Pour two teaspoons of soy sauce, one teaspoon of vinegar, one teaspoon of oyster sauce, one teaspoon of vegetable oil and three teaspoons of Shaoxing wine into a small bowl and mix well to form a sauce;
4. After the water boils, put the steamer into a fish dish, add seasoning juice and steam for 7-8 minutes at the same time, then turn off the fire and open the lid after 5 minutes;
5. Pour the sauce on the fish while it is hot.
Precautions for operation:
1, when cooking steamed fish, be sure to pay attention to the boiling water before serving. Adding fish when it is not cold will affect the taste;
2. Hot oil can also be poured on the fish when it is finally cooked, but considering that modern health care has repeatedly warned people that "less oil and less salt can be avoided", it is saved;
3. To judge whether the fish is steamed, you can insert a toothpick into the thicker part of the fish belly according to whether the fish eyes are white. If it can penetrate easily, it means that the fish is completely steamed.
Steamed bass in microwave oven
Some people say that this is the way lazy people cook fish, and I totally agree. Wash the fish, cut several ways diagonally on both sides of the fish with a knife, put some salt and white pepper on the fish, drop a few drops of wine and put it on a plate. Cut some shredded ginger and onion, put some shredded ginger in the fish's stomach, sprinkle some on the fish, and wrap the plate with plastic wrap. It usually takes me about three minutes to put it in the microwave oven, depending on the size of the fish and the power of the microwave oven. When the fish is steamed in the microwave oven, burn some boiling oil in the pot. It is best to burn the oil until it smokes. After the fish is steamed, carefully remove the plastic wrap (be careful here, don't take it off, you will burn your hands if you are not careful. Because all the steam is trapped in the plate when the fish is steamed), pour the soy sauce and your favorite seasoning on the fish, spread the onion slices on the fish and pour the paste oil on it. If the oil is hot enough, it will make a "squeaky" sound when poured, just enough to soak the onion and remove a lot of fishy smell from the fish. Just try it. You can also cook a steamed fish in five minutes.
bouillabaisse
The weight of steamed fish should be controlled at about 600 grams. This size, put in a fish plate, looks beautiful, and the temperature of raw and cooked is easy to grasp.
After cleaning the fish, apply lard evenly on both sides of the fish (clear oil is also acceptable), and then dip it in a little white wine; About 50g of meat stuffing is mixed with a little soy sauce, sesame oil, salt, Jiang Mo and mushrooms, and then put into the belly of the fish. This will not only make the fish taste fresher, but also support the fish's stomach and make the steamed fish fuller.
The appearance of steamed fish is very important. Take the longest section of a large piece of old ginger and cut it into uniform and beautiful slender silk. Cut the green onions in the middle and spread them on a fish plate. Then put the fish on a plate and sprinkle some shredded onion and ginger on the fish.
Ok, now the most important step: after the water in the steamer is boiled, put the fish in the steamer. Don't steam fish in cold water. Turn off the heat after steaming for 6-7 minutes, but don't open the lid. Steam for 5-8 minutes by using the residual temperature in the pot, and then take it out. Sprinkle the prepared seasoning (soy sauce, vinegar, clear oil, little or no salt) on the fish (monosodium glutamate is not allowed, it should be soft and tender), and then put a few loose coriander on the table at will to eat.
Secret 1: The weight of fish should be controlled at around 600g. The size of the fish in the fish dish looks beautiful, and it is easy to grasp the temperature of raw and cooked.
Tip 2: When sorting fish, you can cut the fish's spine from the abdomen (sawed off with the tail of a knife) to prevent the fish from being deformed as a whole due to the contraction of the fish bones after steaming, but if you are not familiar with the technology, you don't have to chop it, so as not to spoil the fish before steaming. After cleaning the fish, spread lard evenly on both sides of the fish (clear oil is also acceptable), and then dip it in a little white wine (or try dipping it in some foreign wine, which may create a new taste).
Tip 3: Mix 50g minced meat with a little soy sauce, sesame oil, salt, Jiang Mo and mushrooms and put them in the fish belly, which will not only make the fish taste fresher, but also support the fish belly and make the steamed fish fuller.
Tip 4: Take a large piece of old ginger, take the longest piece and cut it into even and beautiful slender shreds, shred the middle part of the onion (the unclear part is the same length as the shredded ginger), spread it on a fish plate (for beauty and appetite), and then sprinkle some shredded onion and shredded ginger on the fish.
Tip 5: Be sure to put the fish into the pot after the water in the steamer boils (don't steam the fish with cold water, it will break the pot. The secret of many steamed vegetables is to boil water and steam it in a pot.
Tip 6: Turn off the heat after steaming for 6-7 minutes (heat is the secret).
Tip 7: Don't open the lid after turning off the fire, the fish won't come out of the pot. Steam the fish for 5-8 minutes by using the residual temperature in the pot, then take it out of the pot immediately, then spray the prepared seasoning (soy sauce, vinegar, clear oil, little or no salt) on the whole body of the fish (no monosodium glutamate, so it is light and tender), and then put a few loose parsley on the table at will to eat.
This fish is tender as tofu, fragrant as crab meat, light and refreshing.