Home-style steamed fish

Fried and steamed cod

Ingredients: cod

Accessories: onions, ginger, coriander

Seasoning: salt, monosodium glutamate, soy sauce, cooking wine, pepper, sugar

Cooking method:

1. Drain the water of the cod with paper towels, and coat both sides with starch. , add a little oil to the pot, add shredded onions and ginger, add soy sauce, cooking wine, sugar, pepper, MSG, and boil a little water for half a minute to make a sauce;

2. Add a little bit of water to the pan. oil, fry the cod until both sides are slightly brown, take it out and steam it over high heat for 3 minutes, take it out of the pan and pour the sauce on it, sprinkle in shredded onion, ginger and coriander, and pour a little hot oil on it.

Features: The meat is fresh and tender, salty and delicious.

Steamed Wuchang fish

Ingredients: Wuchang fish

Accessories: broccoli, astragalus, wolfberry, yam, lily, shiitake mushrooms

Seasonings: soy sauce, monosodium glutamate, sesame oil, cooking wine

Method:

1. Wash the fish and cut the belly with a flower knife, and cut all the ingredients and set aside;

2 , add cooking wine to the cut fish, put a little green onion, ginger and coriander into the fish belly, then put yam, broccoli, astragalus, wolfberry, shiitake mushrooms and lily on the fish in turn, sprinkle in MSG, put the fish in the pot after boiling. Steam for 3 minutes. When it is cooked, add a little coriander. Pour in soy sauce and sesame oil before serving.

Features: Fresh and tender meat, rich in nutrients.

Steamed cod with winter vegetables

Main ingredient: cod

Accessories: winter vegetables, kale

Seasoning: pepper, salt, soy sauce , cooking oil, soup stock

Method:

1. Set the pot on fire and pour in the oil. When the oil is hot, add the winter vegetables and stir-fry. Add soy sauce, cooking wine, pepper, chicken essence and stock. Cook over low heat for a while and set aside;

2. Blanch the kale with boiling water and place on a plate;

3. Season the cod with pepper, salt, chicken essence, and cooking wine , marinate for 10 minutes, steam in a steamer, take out, place on kale, pour the fried winter vegetables and juice on the fish and serve.

Features: fresh, tender and bright in color.

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Cooking method:

1. Wash the surface of mustard to remove salt and cut into shreds with mushrooms, winter bamboo shoots, pork belly, green onions and ginger;

2. Cut grass carp into 1 cm pieces Put the wide pieces on a plate;

3. Heat the wok, add base oil, stir-fry shredded onion, ginger, and pork until cooked. Add mustard shreds, winter bamboo shoot shreds, and shredded mushrooms to the pot in sequence, and add soy sauce. Stir-fry the cooking wine, chicken essence, sugar, and pepper, then cover the fish segments on the plate;

4. Steam the fish in the steamer over high heat for six minutes, take it out and pour a little sesame oil on it.

Features: The fish is soft and smooth, with a rich flavor.

Steamed fish with flour

Ingredients: half a catty of fresh fish meat, sliced. One or two rice noodles. Two tablespoons of cooking wine. Two tablespoons of soy sauce. 1 coffee spoon of ginger rice. A tablespoon of chopped green onion. One tablespoon of sesame oil. Just the right amount of salt. Chop a cilantro. Mix two tablespoons of oil. Two tablespoons of soup.

Method:

1. Add salt, soy sauce, ginger rice, chopped green onion, cooking wine, blending oil, and sesame oil into the fish fillets, mix well and cook for more than ten minutes.

2. Add rice noodles and soup and mix well.

3. Put boiling water in a steamer and steam over high heat for about 20 minutes.

4. Take it out and sprinkle with coriander before serving.

Steamed fish with Chaotian pepper and black bean sauce

Ingredients: half silver carp head, Chaotian pepper, black bean sauce, coriander, onion, ginger, steamed fish with soy sauce, white wine, salt

Method:

1. Evenly coat the silver carp head with a layer of salt, then add white wine and marinate for half an hour.

2. Shred the green onion and ginger; fry the tempeh in oil and then smash it slightly; chop the Chaotian pepper into small pieces, the amount depends on personal taste; put the fried tempeh and Chaotian pepper into In a bowl, pour soy sauce for steamed fish, add more soy sauce, and set aside the prepared juice.

3. Place the fish on top and bottom with shredded onion and ginger, pour in a little steamed fish soy sauce and steam for 10 minutes. Be sure to wait until the water boils before adding the fish. After steaming for 10 minutes, we can open the pot. When we see a lot of soup on the plate, we have to pour it away. This is the trick to steaming fish, because the soup is very fishy and affects the taste.

4. After pouring away the soup, pour the freshly prepared juice on the fish, steam for another 10 minutes and turn off the heat. After turning off the heat, add coriander and simmer for two minutes and it is ready.

Steamed fish with minced pork and pickled mustard

Ingredients: tilapia (1 tail), pickled mustard (50g), minced pork (50g), red pepper (1), Onion (2 stalks), ginger (5 slices)

Seasoning: oil (1 tablespoon), cooking wine (1 tablespoon), oyster sauce (1 tablespoon), steamed fish soy sauce (2 tablespoons), sugar (1/ 3 tablespoons), sesame oil (1/3 tablespoon)

Method:

1. Wash the tilapia, cut it crosswise on the back, apply a layer of salt and marinate Cook for 5 minutes; cut the ginger into thin strips, cut the onion into chopped green onion, and cut the red pepper into thin strips.

2. Cut the mustard into thin strips, put it into a bowl with the minced pork, add 1 tablespoon oil, 1 tablespoon cooking wine, 1 tablespoon oyster sauce, 2 tablespoons steamed fish soy sauce and 1/3 tablespoon sugar and mix Mix well and marinate for 15 minutes.

3. Stuff a little shredded ginger into the belly of the tilapia, sprinkle the fish with shredded ginger, spread the marinated minced meat and mustard shreds on the fish, and marinate for 15 minutes to absorb the flavor.

4. After sprinkling a layer of red pepper shreds, cover the tilapia with a layer of plastic wrap.

5. Boil the water in the pot, put in the tilapia and steam over high heat for 15 minutes, take it out and sprinkle with chopped green onion, and drizzle with 1/3 tablespoon of sesame oil.

Steamed fish with chopped pepper

Ingredients: One piece of fresh fish, chopped pepper, chopped green onion, and grated ginger.

Method:

1. Remove the scales, internal organs and clean the fish.

2. Cut off the fish head and tail, cut the fish body into thin slices, make a small cut into the middle of the fish head, and flatten it with the back of the knife. The middle of the fish tail is slightly deboned and shaped.

3. Place ginger slices on the bottom of the plate and arrange the cut fish on the plate.

4. Chop green onion, minced ginger, and mince pepper.

5. Sprinkle the fish body lightly with salt and cooking wine, then sprinkle with chopped pepper and minced ginger.

7. Take it out, sprinkle with chopped green onion, and pour a layer of hot oil.

Spicy steamed fish

Ingredients: 1000 grams of grass carp

Accessories: 200 grams of glutinous rice flour

Seasoning: 10 grams of pepper powder, 10g chili powder, 50g bean paste, 35g soy sauce, 30g bean curd juice, 25g rice wine, 50g marinade, 5g green onion, 20g salad oil, 10g vegetable oil, 10g ginger juice, 15g green onion juice Gram

Method:

1. Place the pot on a high fire, add salad oil to heat, add bean paste and stir-fry until fragrant, add white marinade, fermented bean curd juice, mash juice (rice wine), soy sauce, green onion juice, and ginger juice;

2. After the pot is boiled, simmer over low heat until thickened, remove from the pot and let cool, filter the residue into old brine;

3. Slaughter the fresh grass carp, dry the internal and external moisture, take out the lower two fans of the meat including the pectoral fins, and cut them into strips;

4. Chop the green onion into mince;

5. Take In a steaming bowl, put the grass carp meat neatly into it, add the old brine, mix well and marinate for 10 minutes;

6. Add glutinous rice flour, Sichuan pepper powder, and chili powder, put it in a cage and steam over high heat for 10 minutes, pour Add vegetable oil and sprinkle with minced green onions

Steamed fish with lotus leaves

Main ingredients: 1000 grams of mandarin fish

Accessories: 150 grams of winter bamboo shoots, lard ( Suet) 150g, chicken breast 200g, egg white 60g, lotus leaf 150g

Seasoning: lard (refined) 25g, sesame oil 50g, MSG 5g, white sugar 5g , 25 grams of green onions, 25 grams of ginger, 10 grams of soy sauce, 5 grams of starch (corn), 100 grams of cooking wine, 10 grams of salt

Method:

1. Scrape the mandarin fish Scales, chop off the head, remove the internal organs, clean, remove the spine from the back (do not cut off the belly), cut diagonally into 12 pieces;

2. Cut the onion into sections and slice the ginger;

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3. Put the fish pieces into a bowl, add green onions, ginger slices, cooking wine, soy sauce, sugar, refined salt, and MSG to marinate;

4. Remove the tendons from the chicken breasts. Cut into shreds, put in a bowl, marinate with refined salt, then put in egg white and wet starch paste and hang to make a paste;

5. Boil the winter bamboo shoots in boiling water and cut into thin strips ;

6. Place the wok on a high fire, add lard to heat, add shredded chicken and winter bamboo shoots and fry until cooked, add MSG, refined salt and cooking wine, stir-fry until fragrant and serve out. Divide the shredded chicken and winter bamboo shoots into 12 pieces;

7. Cut the pork suet into 12 pieces;

8. Wash the lotus leaves, divide each piece into 4 pieces, and take 1 piece Apply sesame oil, put some pork suet, then add 1 portion of fried shredded chicken and shredded mushrooms, put it into the fish belly, wrap it with lotus leaves, and wrap 12 portions, put it in a large bowl, and steam it on the drawer Just 20 minutes.

Steamed fish with pickled vegetables

Ingredients: 750 grams of crucian carp (or grass carp), 150 grams of picked pickled vegetables, 80 grams of peanut oil, 4 slices of fresh ginger, a little salt and MSG.

Method:

1. Clean and chop the plum vegetables, put them on the plate and fish noodles.

2. After the water in the pot boils, steam the fish for ten minutes.

3. Pour peanut oil and other ingredients into the pot and boil, pour it on the surface of the fish and serve

How to make Laoganma steamed fish with black bean sauce

Remove the belly and scales of the fresh sea bass, wash and set aside, cut the chives into sections, and cut the ginger into shreds

Use a sharp knife to cut a deep hole along the back of the fish for steaming, and put a flower knife on the fish to make it easier to steam. Taste

Take 1/4 tsp of salt and 1 tsp of cooking wine, apply it on the fish and marinate for 10 minutes

Use a spoon to scoop out two spoons of Laoganma flavored tempeh (Lianhong) oil together) and spread it flatly on the surface of the fish

Then spread green onions and shredded ginger on the surface of the fish, and pour a little light soy sauce on the edge of the fish plate

Boil water in a steamer and put Place the fish on the plate and cover the pot over high heat for 8-10 minutes.

Take out the fish plate, discard the ginger on the surface, and serve with the green onions.

Ingredients for making steamed fish with chives:

Main ingredients: 300 grams of flat fish

Accessories: 100 grams of shiitake mushrooms (fresh)

Seasoning: 3 grams of salt, 10 grams of soy sauce, 5 grams of white wine, 2 grams of white sugar, 5 grams of vinegar, 10 grams of vegetable oil, 20 grams of shallots

1. Wash the fish, dry it, sprinkle 3 grams of salt and marinate for about 10 minutes;

2. Soak the mushrooms and cut them diced;

3. Mix oil, soy sauce, wine, black vinegar, sugar and diced shiitake mushrooms evenly and pour on the fish body;

4. Boil the water and cook the fish over high heat Steam for about 10 minutes, until chopsticks can be inserted into the fish body;

5. Sprinkle with minced chives.

How to steam fish tail with pickled vegetables

Ingredients:

150 grams of pickled vegetables, 1 slice of ginger, 1 green onion, 1 fish tail (about 500 gram). 1 tablespoon light soy sauce, 1 teaspoon each of sugar and dark soy sauce, a pinch of salt and pepper.

Features: The fish meat is tender and smooth, and the pickled vegetables are sweet and flavourful, perfect with rice.

Operation:

1. Add oil, sugar, and shredded dried green onions and sauté the plum vegetables until fragrant. Dish up and set aside. Wash the fish tail and set aside.

2. Add dark soy sauce and salt to the pickled vegetables and mix well.

3. Add fish tail, ginger strips and pickled vegetables and steam for 10 minutes. After steaming, pour hot cooked oil on top and serve.

Tips

1. Choose pickles with salt sticking to the surface and a clear yellow color. These are sweet pickles. Plum vegetables are generally gritty and need to be washed thoroughly. It is best to soak them for a while after washing.

2. When steaming fish, put the green onions on the plate and then put the fish tail. The chopsticks are placed on the fish tail to evenly heat the fish and the fish will be cooked more easily.

How to steam fish in Shanghai

Slaughter the fish, remove the scales, clean the internal organs and gills;

Cut the green onion into sections, peel and slice the ginger;

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Wash the mushrooms and set aside;

Cut the winter bamboo shoots and ham into thin slices;

Place the fish on a plate, add green onions, ginger slices, mushrooms, bamboo shoot slices, and ham slices , rice wine, sugar, salt, monosodium glutamate, and pepper and mix well;

Steam over high heat for 15 minutes, then pour in sesame oil.

How to make steamed fish fillets

This dish is very attractive in appearance and convenient to eat. It is also very nutritious!

Part 1 I bought a fish this time and it was so big! I couldn’t finish it, so I left some fish fillets to steam and eat, they were tender!

Method:

1. Slice the fish and coat it with a little salt and wine Marinate for 10 minutes

2. Arrange on the plate (put some minced garlic below, it will smell garlic after steaming)

3. Place minced onions, ginger, carrots on top, specially Soy sauce for steaming fish

4. Steam for 7 minutes

How to make steamed fish rolls with orange flavor

Wash the fish fillets, sprinkle with seasonings and marinate for 10 minutes

Slice the oranges and place them on the plate. Roll up the fish fillets and place them on the oranges

Steam over high heat (about 10m minutes)

Mayonnaise and green onions Mix the mustard sauce and squeeze it on the steamed fish roll

How to make steamed fish with fried tofu

Cut the fried tofu into small pieces and spread it on the plate

Fish Wash and slice into pieces and place on top of the fried tofu

Put on top the shredded ginger, green onion, etc. (chop the green onion leaves and add them last)

Pour in light soy sauce (or steamed fish soy sauce), Vegetable oil

After the water in the steamer boils, put the fish in and steam for about 10 minutes.

Sprinkle with chopped green onion after serving~

How to steam fish with minced eggs and vegetables

Preparation materials and methods:

1. 75 grams of boneless fish meat (can be Any fish (I use flat fish, which has the taste of crab) marinate with a little pepper and 1 gram of lemon juice for 10 minutes, spread flat in a deep plate

2. Minced green onions, minced carrots, and celery 10 grams each of minced vegetables, 1 egg, 2 grams of salad oil

3. Take an empty bowl, break the eggs into it, add minced vegetables, salt, salad oil and warm water (use half an eggshell to measure 3 times amount), stir evenly, and skim off the foam on the top with a spoon

4. Pour the mixed vegetable and egg liquid into the fish, cover with plastic wrap, bring to a boil over high heat and then reduce to low heat 12 Steamed in minutes