Making
1, the grouper on the cutting board pat halo, placed in 70 ℃ of hot water slightly scalded, remove, water after cooling, fight clear fish scales. In the anus to open a knife, the gill root cut, with bamboo chopsticks from the mouth to the gill part of the gills into the belly, the gills and giblets together with the hostage out, wash, with salt will be the fish body smeared
.2. 1 with a long plate, horizontal rack on the chopsticks on the two, will be the fish on, sprinkle ginger, with peanut oil 10 grams of dripping in the fish, put into the steamer. Put the remaining oil and soy sauce in a bowl and put it into the steamer. Steam the fish with high heat for about 8 minutes until it is just cooked, take it out, sprinkle with green onion and drizzle with cooked oil and soy sauce to serve.
The key to the process
The long tray is first set up with bamboo chopsticks, then the fish is put in, so that the hot air can circulate easily during steaming, which can shorten the heating time and make the whole fish heated evenly. Large fire gas enough to steam for 10 minutes to the extent that the steam time is a little longer, the meat spines are not easy to separate, the fresh flavor is also lost.
Cuisine Characteristics Editor
Pictures of Steamed Grouper
Pictures of Steamed Grouper(31pictures)
1. Grouper is a kind of warm-water large and medium-sized marine fish, with medium-length body, lateral compression, and a lot of color variations, which is often in brown or red with stripes or spots, and it is produced in the southeastern part of China and the South China Sea, and it has fine meat with good taste, which is the top-grade edible fish, and is the main species of live fish exported from China. Export of live fish is the main species.
2. Grouper is one of the valuable seafood. According to the shape and skin color markings and points, there are rat spot, red spot, green spot, oil spot, star spot, cedar spot, sesame spot, sh spot, yellow nail and so on several kinds. The first three are the best. In order to maintain its meat tender and delicious features, mostly used for steaming. And the steaming method is very delicate.
Practice 2 Edit
Ingredients
Main Ingredients
Grouper 400 grams
Seasoning
Salt 1/2 teaspoon
Small green onion 1
Steamed fish black bean sauce 1 tablespoon
Marginal vegetable oil 2 tablespoons
How to Steam a Grouper
Inngredients Grouper Pictures
IngredientsGrouper Pictures(12)
1. Buy grouper and ask the merchant to clean it, then make a cut on each of the 2 sides of the backbone, don't cut the section, and marinate it with a little salt for about 5 minutes
2. Cut off the green onion, slice the ginger on the bottom of the plate, arrange the marinated grouper, and put the fish body with some slices of green onion, and ginger slices
3. Into the boiling hot water pot, steam for about 5 minutes (depending on the size of the fish)
4. Sheng out and move to another plate, sprinkle scallions, drizzle with soy sauce, vegetable oil 2 tablespoons of hot, poured on it
Cooking tips
steaming time according to the size of the fish to determine the time, I'm about 200 grams of each, 5 minutes is almost the same.