technology: steaming

taste: savory

time: <; 15 minutes

calories: lower calories

Ingredients:

1 pomfret, 2g red pepper, 1g salad oil, 5g cooking wine, 1g onion, 1g ginger, 5g salt and 2g coriander

Cooking steps:

1. Remove gills and viscera from flat fish.

3. drain the water from the drawer. when the water boils, put the steaming tray in, steam for 1 minutes on medium fire, turn off the fire, and then steam for 5 minutes

4. take the fish tray out of the drawer, pick out the onion and ginger slices, add shredded onion and ginger, heat the oil and pour it on the shredded onion and ginger, and pour the steamed fish juice, add coriander and red ginger. It's also beautiful in a fish dish

When tidying up the fish, the spine of the fish can be cut off from the abdomen, which can prevent the whole fish from being deformed due to the contraction of the fish bones after steaming

When steaming a slightly larger fish, a barbecue grill can be placed under the fish body, or if not, a few chopsticks can be used to make the fish leave the chassis overhead, so that the fish body can be fully cooked when exposed to heat

When steaming a larger fish, the fish can be stood up. Spread the belly of the fish with two green onions with a length of 5 cm, so that the fish can stand stably, or fasten two small ceramic bowls on both sides of the fish to fix the fish. Put flower knives on both sides of the fish body, and put a piece of ginger

in each slit to make the fish indispensable seasoning: white wine or cooking wine, sesame oil or other oils, salt, onion, ginger, etc., and put the seasoning into the belly of the fish to make the fish taste fresher and make the steamed fish look full. Steamed fish itself tastes delicious, so omit monosodium glutamate and chicken essence.

How to set the plate when steaming fish: Take ginger slices and scallion segments and spread them on the fish plate. Sprinkle some ginger slices and scallion slices on the fish body after the fish is put into the plate, and the taste is even.

Maturity of steamed fish: Maturity is the key to steaming fish. Like many steamed dishes, you must boil the water in the pot before putting the fish into the pot. At this time, the steamed fish is soft in meat, delicious and fragrant, and has high nutritional value. < P > The steamed fish juice should be preserved: when steaming fish, many people pour out all the original juice of the steamed fish, and replace it with the flavored juice to keep the original juice, so as to better maintain the original taste of the fish, and this steamed fish is unique and delicious. Remember the above tips, everyone can make delicious steamed fish. It is best to choose live fish. Many people think that the fresher the fish, the better, and they like to kill and eat it now. They think that only in this way can the fish be fresh and nutritious. Food nutrition experts suggest that the slaughtered fish should be covered with plastic wrap and refrigerated for four to five hours. After the fresh fish is slaughtered, the muscle fibers of the fish gradually become stiff, and the protein in the muscle tissue cannot be decomposed to produce amino acids, which are the main components of the umami flavor of the fish. Only when the fish body is transformed from high rigidity to autolysis stage, the abundant protein in fish is gradually decomposed into various amino acids easily absorbed by human body under the action of protease. If the fish protein is not completely decomposed, the taste is not delicious enough and the nutrients are not sufficient. In addition, there are a lot of parasites and bacteria in the freshly slaughtered fish, which will kill some parasites and bacteria at room temperature or in the refrigerator for four or five hours, making it more hygienic to eat

Put them away.