Steamed fish is a home-cooked dish made from various types of fish. The main raw materials include fish, ginger, garlic, etc. It tastes salty and fresh, the fish meat is soft and tender, the flavor is delicious, and the soup is clear and mellow. It has the effects of nourishing blood and appetizing. It is
Delicious food on the tip of your tongue.
A delicious and simple way to make steamed fish at home: Ingredients: 200g ham, 500g seabass, 10g ginger, 5g chives, 3 teaspoons soy sauce, appropriate amount of salt and oil, 2 teaspoons cooking wine. Step 1: Wash the seabass.
And process the internal organs, cut them from the spine to the abdomen (leaving a part uncut), marinate them with salt and cooking wine for 10 minutes.
Step 2: Cut the square ham into slices, cut the chives into sections, and slice the ginger.
Place a layer of ginger slices on the plate, stuff the square ham slices and chive segments into the opening of the fish body, and place the fish on the ginger slices.
Step 3: Put the fish on the plate and steam it for about 10 minutes, take it out and pour in soy sauce, and finally pour a layer of hot oil on it.
Tips for steaming fish: 1. If you are steaming a slightly larger fish, the steaming time can be extended by another 2 to 3 minutes; you can also place two chopsticks under the fish to make the fish leave the bottom of the plate and fully heat the fish.
It will be cooked quickly; you can also stand the fish up and steam it, use a piece of green onion to open the belly of the fish, so that the fish can stand stably. At the same time, cut a knife on both sides of the fish body, and insert ginger slices in each slit.
Remember, don’t forget to steam.
2. If you want to make the flavor of the fish less astringent and more soft, you can put the sauce mixed with soy sauce, vinegar and a little clear oil in a small bowl, steam it with the fish, and then take it out of the pot together with the fish after steaming.
, pour it on the fish.
3. Cooking steamed fish is also a science. From selecting fish to ingredients, from plating to putting it in the pot, from heating to steaming, every step is paid attention to.
Of course, the taste can be adjusted according to your own preferences, but the heat and steaming are the basic guarantees for the "freshness" of steamed fish.