How to make delicious steamed fish? Recommend four simple methods
Many people like to eat fish. There are many ways to make fish. Steaming is a common way, so how to make steamed fish? tasty? Come and take a look.
The nutritional value of fish is very high, and there are many benefits of eating fish. So how to make fish delicious? Some people say that steamed fish is the most delicious. Below, the editor recommends four ways to steam fish.
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Steamed fish method 1
Ingredients: 250 grams of Wuchang fish, broccoli, astragalus, Appropriate amounts of wolfberry, yam, lily, and shiitake mushrooms, appropriate amounts of wolfberry and yam.
Method:
1. Wash the fish and cut the belly with a flower knife. 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 maw, then place yam, broccoli, astragalus, wolfberry, mushrooms, and lily on the fish in turn, and sprinkle in MSG.
3. After the pot is opened, steam the fish for 3 minutes. When it is cooked for 8 seconds, add a little coriander. Pour in soy sauce and sesame oil before taking it out of the pot.
4. Features: fresh and tender meat, rich in nutrients.
Steamed fish method 2
Ingredients: 6-7 taels of fresh sea fish (river fish), 6 green onions, 2 tablespoons of Lee Kum Kee steamed fish soy sauce, 2 tablespoons of oil.
Method:
1. Clean the fish and put it on a plate. Place 2 green onions under the fish (to facilitate steam circulation). If the fish is too thick, use a knife to cut along the back of the fish. Or make a few cuts on the fish.
2. Put an appropriate amount of scallions on the fish. After the water in the steamer boils, place the fish dish on the steaming rack (steamer), cover the pot, and steam over high heat for 7-8 minutes (depending on the time) The size of the fish determines the time).
3. Take out the steamed fish, discard the green onions and juice from the steamed fish, put a large amount of shredded green onions on the fish, heat 2 tablespoons of oil and pour it on the fish. Put on the shredded green onions (you can hear the sizzling sound), then pour Lee Kum Kee steamed fish with soy sauce, then you can take a chopstick and eat the fish with shredded green onions dipped in soy sauce.
Steamed fish method three
Ingredients: 1 fresh fish, 2 green onions, 1 small piece of ginger, 1 chili, a little coriander, 1 and 1/2 tablespoons of oyster sauce, 1 tablespoon soy sauce, a little salt, 1 teaspoon sugar, 1/2 teaspoon chicken powder, 150㏄ water, a little cooking rice wine.
Method:
1. Cut 1 green onion into long sections and shred the other green onion; cut the ginger in half, shred half and slice the other half; remove the seeds from the pepper and cut into shreds. ; Wash fresh fish and set aside.
2. Take a plate, put half of the green onions and ginger slices in Step 1 on the bottom of the plate, put the fresh fish in Step 1, and then spread the remaining green onions and ginger slices on the fish. , and finally pour cooking rice wine, put it in the steamer and steam for about 10 minutes, take out the fish, and remove the green onions and ginger slices.
3. Boil all the seasonings, pour them on the fish from Step 2, and then add the shredded green onion, ginger and chili from Step 1.
4. Heat a pot, add 2 tablespoons of oil and heat it until it boils, then pour it into step 3.
Steamed fish method 4 (microwave steamed fish)
Ingredients: lard, fish, salt, onion and ginger, tempeh, soy sauce.
Method:
1. Microwave the lard for 10 seconds to melt it, brush it onto the body and belly of the fish, and sprinkle a little salt.
2. Use chopsticks or forks to lift the fish off the bottom of the plate. Spread green onions, ginger and black beans on the fish. Pour a little rice wine on the plate and put it in the microwave.
3. At the same time, find a small plate and microwave a little soy sauce to make dipping sauce.
Eight tips for making delicious steamed fish
Tip 1: Choose fish of the right size. If we buy fresh fish to make steamed fish, it is best to buy about a pound of fish. This kind of fish is medium in size, tasty and beautifully presented.
Secret 2: Fish handling skills. When handling fish, after removing the internal organs of the fish, cut off the spine from the belly of the fish, so that the fish can maintain its original shape after steaming.
Secret 3: Prepare all the seasonings for steamed fish: cooking wine, sesame oil, salt, green onions, ginger, etc. Apply the cooking wine and salt evenly on the belly and back of the fish. At this time, pay attention to making a few cuts on the back of the fish to facilitate the flavoring. Then stuff the fish belly with green onion and ginger, which will make the fish more delicious and fuller in shape.
Secret 4: When steaming fish, place a few scallions horizontally on the bottom of the plate to achieve the effect of separating the fish plate, so that the fish can be heated evenly and cooked quickly.
Secret 5: When steaming fish, make sure the fish "stands" on the plate, that is, the fish stands up like when swimming. You can use two green onions to open the belly of the fish and make the fish stand stably. .
Secret 6: Arrange the fish and put it in the pot for steaming. However, please note that before putting it in the pot, you must boil the water under the cage and then put the fish plate in. And pay attention to the heat and the time for steaming the fish, generally ten minutes is appropriate.
Tip 7: Don’t open the lid of the pot after turning off the heat. Use the remaining heat in the pot to steam for a few minutes before serving. This will make the steamed fish meat softer and more delicious.
Tip 8: Add some ingredients before serving. After the fish is out of the pan, sprinkle some shredded green onion on top, drizzle some sesame oil, and a plate of steamed fish with perfect color, aroma and taste is ready to serve.
These four ways to make spinach are the most delicious
Introduction
Spinach is a good variety of vegetables, and its nutritional value and efficacy are not low, so How to make spinach delicious? What spinach recipes are worth trying? Let’s take a look!
If you want to eat delicious food, it would be great if you can make it yourself. So what are some common delicious spinach recipes? Today, the editor recommends four delicious spinach recipes. You may wish to learn them together, delicious food is waiting for you!
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1. Garlic spinach
Ingredients: spinach, garlic, light soy sauce, sesame oil.
Method:
1. Wash the spinach, cut into two sections, and mince the garlic.
2. Add water to the pot and bring to a boil. First add the spinach roots and blanch them for about 3 minutes.
3. Blanch the spinach leaves and remove them raw, rinse them, squeeze out the water and put them on a plate.
4. Add minced garlic, light soy sauce and sesame oil and mix well.
Second, scrambled eggs with spinach
Ingredients: 300g spinach, 2 eggs, oil, salt, ginger.
Method:
1. Crack the eggs into a bowl and stir into egg liquid; wash and cut the spinach into sections, blanch in boiling water and drain quickly.
2. Heat the oil in the pot, pour in the egg liquid, fry until cooked, and put it on a plate.
3. Heat the oil in the pot, add the spinach segments and stir-fry for a few times. Add the fried eggs and stir-fry quickly for 30 seconds.
3. Scrambled eggs with spinach and fungus
Ingredients: Raw materials: dried fungus, eggs, spinach, garlic; seasonings: salt, mushroom essence.
Method:
1. Soak the dried fungus in warm water, then wash it, remove the roots, and tear it into small florets.
2. Wash the spinach and cut into large sections, and mince the garlic.
3. Beat the eggs and set aside.
4. Fry the eggs first and shovel them out for later use.
5. Add a little oil, sauté the pan until fragrant, add spinach and fungus and stir-fry until cooked, then add scrambled eggs, and season with salt and mushroom essence.
Four, wolfberry spinach
Ingredients: 300 grams of spinach, a few wolfberry, garlic, sesame oil, sesame oil, a little light soy sauce, salt.
Method:
1. Wash the spinach and blanch it in boiling water, take it out and soak it in cold water, squeeze out the water slightly, and put it on a plate for later use.
2. Soak the wolfberry in boiling water until soft, sprinkle it on the spinach, then add garlic, sesame oil, sesame oil, light soy sauce, salt and mix evenly.
In short, spinach is a very good vegetable variety. Of course, there are many delicious spinach recipes. If you want to eat more delicious spinach, then carefully look for other recipes. As long as you study it carefully, it will be very beneficial!
How to make these three spicy chili sauces
Introduction
Chili is a foreign product, but it is very popular with Chinese people, especially chili sauce. ! So how to make chili sauce? What are some ways to make homemade chili sauce? The editor recommends three types, you might as well learn them together!
Can you make delicious and spicy chili sauce? Chili sauce is a very important condiment and is widely used in Sichuan cuisine. So if you want to make your own chili sauce, do you know how to make it? Why not join the editor to learn how to make your own chili sauce!
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Chili sauce recipe 1
Materials: chili, garlic, salt, alcohol, bottle .
Method:
1. Wash the peppers and garlic and dry them! (Be sure to dry!) ??Wash and dry kitchen knives and cutting boards as well.
2. The ratio of chili pepper and garlic can be based on personal preference. Then chop the peppers and garlic separately.
3. Just break it into pieces until you feel satisfied.
4. Mix the crushed garlic and chili, and then sprinkle with salt.
5. Add alcohol. You don’t need to put too much. If you put too much chili sauce, it will have more juice. Just put a little in moderation.
6. Mix the chili sauce evenly and that’s it! Remember to wear disposable gloves when doing it, otherwise your hands will be very uncomfortable from the hot pepper!
7. Finally, put it in the bottle and seal it! Store it for a month and it’s ready to eat! Remember not to open the bottle halfway!
Chili Sauce Method 2
Ingredients: 5 jins of red pepper, 6 taels of salt, 1 jin of glutinous rice, 2 taels of MSG, 4 taels of sugar, 1 jin of bean paste, and 2 taels of white vinegar.
Method:
1. After buying the peppers, clean them first and then put them on a curtain to control the water. I bought it on the first day and made it on the second day.
2. Place the chili peppers in a blender and grind them into pieces. If you like it finer, grind it into smaller pieces. If you like it coarser, grind it a little coarser.
3. Put the crushed chili peppers in the pot, salt, monosodium glutamate, sugar, bean paste, and vinegar. Start stirring and simmering until the pot boils. .
4. After it is completely cool, put the minced garlic in a basin, start stirring, and finally eat.
Chili Sauce Method 3
Ingredients: garlic cloves, chili peppers or other chili peppers, Sichuan peppercorns, refined salt, and sugar.
Method:
1. Wash the red pepper, remove the stems and put them in the pot. Steam for 5 minutes after the water boils. After cooling, chop finely with a knife. Chop the garlic into minced garlic.
2. Add oil to the pot. After the oil is hot, add the peppercorns and stir-fry over low heat until fragrant. Be careful not to burn them.
3. Pour in the chopped chili peppers, stir-fry over low heat until the chili sauce becomes thick, add refined salt, and add some sugar to taste.
4. Pour in the minced garlic and stir-fry until the garlic aroma comes out.
Nutritional benefits of pepper
Because pepper has a strong effect on promoting blood circulation, it can improve women's symptoms such as cold sensitivity, frostbite, and vascular headaches, and can also increase the activity of brain cells. Helps delay aging and relieve various diseases.
In addition, peppers also contain more antioxidants, which can prevent cancer and other chronic diseases. At the same time, peppers can also clear the respiratory tract and be used to treat coughs and colds.
To prevent gallstones, those who have already suffered from gallstones should eat more green peppers rich in vitamin C, which will have a certain effect on alleviating the condition.
Chili pepper can stimulate the release of prostaglandin E2 in the human body, which is beneficial to promoting the regeneration of gastric mucosa, maintaining gastrointestinal cell function, and preventing and treating gastric ulcers.
How to make Guobao Pork and recommend three delicious ways
Introduction
Guobao Pork is indeed a very delicious delicacy, so delicious How to make Guobao Pork? What are the home-made recipes for Guobao Pork? You might as well learn with the editor, delicious Guobao Pork is easy to make!
As for the home-made recipe of Guobao Pork, everyone should practice how to make it, so that they can enjoy delicious food while improving their cooking skills. Why not do it? Let’s take a closer look with this article. I believe everyone can make Guobao Pork very well!
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Home-made recipe of Guobaorou
Method 1
Materials : 300 grams of pork tenderloin, appropriate amount of shredded ginger, 1 egg white, 0.5 tsp of refined salt, 1 tbsp of cooking wine, 0.5 tbsp of soy sauce, 2 tbsp of vinegar, 1.5 tbsp of sugar, 1 tsp of MSG, appropriate amount of water starch.
Method:
1. Cut the tenderloin into thick slices and marinate with refined salt, cooking wine, egg white, and water starch.
2. Put salt, soy sauce, sugar, vinegar, monosodium glutamate and water starch into a bowl and mix it into gravy!
3. Put salad oil in the pot and heat it until it is about 40 to 50% hot. Add the tenderloin slices and fry until they are set and take them out.
4. When the oil temperature rises to 70% to 80% hot, fry again until golden in color and crispy on the outside. Take it out.
5. Leave a little base oil in the pot, pour in the gravy just prepared, and stir evenly.
6. Add shredded ginger and stir-fry until fragrant, then add fried meat slices, stir-fry a few times, remove from the pot and serve on a plate.
Method 2
Ingredients: pork tenderloin, eggs, onions, ginger, coriander, carrots, sugar, white vinegar, light soy sauce, salt, water starch.
Method:
1. Cut the pork tenderloin into large pieces, about 2-3 mm thick, not too thin, otherwise it will dry out.
2. Cut onions, ginger, coriander, and carrots into shreds, and mix appropriate amount of sugar + white vinegar + light soy sauce + salt into juice according to personal taste.
3. Add water starch and a little egg white to make a batter of appropriate consistency. The meat slices can be easily and evenly coated with a layer of batter, but it is not too thick.
4. When the oil in the pot is 50% to 60% hot, add the batter-coated meat slices one by one, fry over medium heat until cooked, and remove.
5. Turn the heat to high, add the fried meat slices, and fry until crispy and colorful. I didn’t fry it too much, but restaurants usually fry it a little bit more brown than this. I like a slightly softer texture.
6. Leave a little base oil in the pot, add onion, ginger, coriander and carrot shreds and stir-fry evenly.
7. Add the fried meat slices and stir-fry evenly, pour in the sauce, stir-fry quickly over high heat and serve.
Method 3
Ingredients: 500 grams of tenderloin, half a carrot, 2 tablespoons of tomato sauce, 20 grams of corn starch, appropriate amounts of white vinegar, white sugar, and salt.
Method:
1. Wash the tenderloin and cut into thin slices lengthwise. Peel the carrots and cut into shreds for later use.
2. Mix corn starch with warm water, and coat the meat slices one by one with starch evenly. Put the starch-coated meat slices into a 50% hot oil pan and fry for about half a minute. When the meat slices become firm, take them out and control the temperature of the oil.
3. After all the meat slices are fried, continue to heat the oil pan. When it is 70% to 80% hot, pour all the meat slices into the pot together. When the meat slices turn golden brown, take them out.
4. Put in another pan, pour a little oil, then add shredded carrots and fry over low heat. Then add a mixture of tomato paste, white vinegar, sugar, salt and a little water. Add the fried meat slices and stir-fry evenly, then take it out of the pan and plate it.
Where is the dish of Guobao Pork?
It is a Northeastern dish. It was created during the Guangxu period by chef Zheng Xingwen of Du Xueying, Yin of Daotai Prefecture in Harbin. When cooked, it has a golden color and a sweet and sour taste. In order to adapt to the taste of foreign guests, Guobao Pork has changed the salty and fresh flavor of "charred pork strips" into a sweet and sour dish. Usually, the pork tenderloin is sliced ??and marinated, wrapped in fried batter, fried in a pan until golden brown, scooped up, and then stir-fried to thicken it.
Pork tenderloin contains high-quality protein, fat, vitamins, etc. required for human growth and development, and the meat is tender and easy to digest. In addition, heme (organic iron) and cysteine, which promote iron absorption, can improve iron deficiency anemia. Pork is mainly used to treat fever, loss of body fluids, thirst and weight loss, weak kidneys, postpartum blood deficiency, dry cough, constipation, tonifying deficiency, nourishing yin, moistening dryness, nourishing liver yin, moisturizing the skin, promoting urination and quenching thirst.
How to wash clams these three methods are the cleanest
Introduction
Clams are delicious, but due to the environment in which they grow, clams themselves contain sediment , cleaning is a big problem, so do you know how to wash clams? What are the common cleaning methods for clams? Let’s take a look together!
If you want to clean the clams, do you know how to do it? After cleaning the clams, do you know how to make the clams more delicious? Let’s learn more about it in detail with the editor, so that everyone can definitely enjoy the deliciousness brought by clams!
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How to clean clams
Method 1: Use chopsticks to separate the clams from the bottom of the basin. Because the position of the clam is always in the center of the water basin, the sand spit out sinks directly to the bottom, and the water suspended in the middle - the water it sucks in is clean again.
Method 2: When buying clams, ask the boss for a little sea salt and dissolve it in clean water to create the smell of sea water. Then put two chopsticks that are not usually used in the basin. The purpose is to prevent the small basket from sinking to the bottom. Finally, put the leaky basket filled with clams on it to soak, and then add a few drops of sesame oil. After 2-3 hours, it will There will be a lot of dirt on the pelvic floor.
Method 3: Cook. After cooking, rinse with water and take out the pot. Pay attention when picking. The clams whose shells have not opened are dead. Take them out. This is done. Once done, you can cook it to your liking.
How to make peppercorn clams
Panthoxylum bungeanum clams: 1 pound of clams, 1 spoonful of bean paste, 1 fresh peppercorn, 2 green onions; Method: Heat the pot with cold oil, turn off Put the fresh Sichuan peppercorns under the fire and cover the lid; add the Sichuan peppercorn oil and sauté the chopped green onions until fragrant, add the clams and stir-fry, add a spoonful of bean paste and a little water; add the sauteed Sichuan peppercorns, cover the lid and wait for the clams to pop.
Sauce-popped clams: clams, two spoons of oyster sauce, one spoon of hoisin sauce, one spoon of cooking wine, ginger, green onions, and cooking oil. Method: Prepare a small bowl, use two spoons of oyster sauce, one spoon of seafood sauce, one spoon of cooking wine, and three spoons of water to make a sauce. Cut the scallions into sections, separate the white and green scallions, and cut the ginger into shreds. Put water in a pot and bring two slices of ginger to a boil. Add the clams and cook for about a minute. When the clams open, remove and drain. Set aside. Heat the oil in the pot. , sauté the shredded ginger and white scallions until fragrant, pour the sauce you just prepared into the pot, and bring to a boil; add the blanched clams, stir-fry quickly until the sauce coats the clams, remove from the pot, and sprinkle with chopped green onions.
Stir-fried clams with garlic and black bean sauce: wash the black bean sauce and soak it in water for 15 minutes; mince the garlic and dried onion; slice the red pepper; mix the water, oyster sauce, light soy sauce, sugar and cornstarch to form a gravy ; Heat a pot over medium heat, add a little oil, add minced shallots, minced garlic and black beans and stir-fry until fragrant; add clams and cook for 2-3 minutes; add red pepper and green onions, mix well and serve.
Nutritional value of clam meat
Clam meat is delicious and nutritious, with high protein content and reasonable amino acid composition and ratio; low fat content and high unsaturated fatty acids. It is easily digested and absorbed by the human body and contains various vitamins and medicinal ingredients. Containing calcium, magnesium, iron, zinc and other trace elements necessary for the human body, it can be used as human nutrition and green food, and is favored by consumers.
Clam meat and shellfish molluscs contain delta 7-cholesterol and 24-methylene cholesterol, which have the effect of lowering serum cholesterol. They both inhibit the synthesis of cholesterol in the liver and accelerate the excretion. The unique role of cholesterol, thereby reducing cholesterol in the body. They are more effective than the commonly used cholesterol-lowering drug sitosterol.
People often feel a refreshing and pleasant feeling after eating clam meat and shellfish, which is undoubtedly beneficial to relieve some troublesome symptoms.
How to fry clams in four ways?
Introduction
You need to know how to cook delicious clams, so you know how to fry clams Is it tasty? What are the common ways to make clams? Let’s learn together with the editor, it’s not difficult to make good dishes
Delicious clams need to be fried, so do you know how to fry clams to make them more delicious? Do you know how to make the most delicious fried clams? If you are interested in clam making, hurry up and learn it, it is really delicious!
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How to cook clams
1. Fried clams
Ingredients: 500 grams of clams; salt, monosodium glutamate, cornstarch, peanut oil, ginger, green onions.
Method:
1. Soak the clams in salt water, spit out the sand and wash them. Wash the ginger and green onions and cut them into sections for later use.
2. After heating the pot, add oil and heat until 70% warm, add ginger and clams and stir-fry.
3. Pour the cornstarch into a small bowl and soak it in cold water. Add the green onions and pour in the cornstarch to thicken.
4. Remove the pot and put it on a plate.
Two, Laoganma’s fried clams
Ingredients: 500g clams, 1 green pepper, 1 red pepper, 3 slices of ginger, 2 tablespoons of cooking wine 30ml, Laoganma 2 tablespoons of black bean chili sauce 30 grams.
Method:
1. Soak the clams in salt water for half an hour, spit out the sediment, rinse repeatedly, remove and control the water for later use.
2. Remove the stems and seeds from the green and red peppers, wash them and cut them into pieces. Wash and slice the ginger.
3. Pour oil into the pot, heat over medium heat until 50% hot, add black bean chili sauce and ginger slices and stir-fry until fragrant.
4. Pour in the green and red pepper cubes and clams, turn to high heat, add cooking wine and stir-fry until the clams open.
Third, spicy fried clams
Ingredients: 800 grams of clams, appropriate amount of green onion, ginger and garlic, appropriate amount of dried chili, appropriate amount of coriander and appropriate amount of chives.
Method:
1. Prepare the ingredients. Prepare a larger basin, then put a little water into the basin, then add 2 tablespoons of salt, and stir until the salt melts.
2. Soak for 2 hours and let it spit out sand. The clams are then cooked and cooled for later use.
3. Cut the dried chilies into sections, mince the onion, ginger, garlic, mince the coriander, and mince the chives and set aside.
4. Pour an appropriate amount of oil into the pot. After the oil is hot, put the red pepper into the pot to burst out the fragrance. Then add 1 spoon of Pixian bean paste and 1 spoon of black bean sauce into the pot and stir-fry until red. Oil. Add the onion, ginger and garlic to the pot and stir-fry until fragrant.
5. Put the clams into the pot and stir-fry evenly.
6. Add 1 spoon of light soy sauce, 2 spoons of cooking wine, and 1 spoon of sugar to the pot and stir-fry evenly. Add minced coriander and chives to the pot and stir-fry evenly. Then serve. Turn off the heat.
Nutrition of clams
Clam meat is delicious and nutritious, with high protein content and reasonable amino acid composition and ratio; low fat content and high unsaturated fatty acids. It is easily digested and absorbed by the human body and contains various vitamins and medicinal ingredients. Containing calcium, magnesium, iron, zinc and other trace elements necessary for the human body, it can be used as human nutrition and green food, and is favored by consumers.
Clam meat contains delta 7-cholesterol and 24-methylene cholesterol, which have the effect of lowering serum cholesterol. They have the unique effect of inhibiting the synthesis of cholesterol in the liver and accelerating the excretion of cholesterol, thus Reduce cholesterol in the body. They are more effective than the commonly used cholesterol-lowering drug sitosterol.