Make ingredients

raw material

Fish tail (of all kinds)

bouillabaisse

condiments

Shredded onion, shredded ginger, Shaoxing wine, shredded green and red pepper, soy sauce, vinegar, suet, vegetable oil, oyster sauce.

production process

Step 1: Choose fish: The weight of fish should be controlled at about 500 grams, and the beauty of the fish dish is secondary. The key is that the cooked temperature is easier to grasp.

Step 2: Shaping the fish: After cleaning the fish, cut the fish's spine from the abdomen with a knife, which can prevent the fish from being deformed due to the contraction of the fish bones after steaming. Spread lard evenly on both sides of the fish, and then dip it in a little white wine.

Step 3: Season the fish: Mix a little meat with a little soy sauce, sesame oil, salt, Jiang Mo and mushroom powder into the fish's belly, which will not only make the fish taste fresher, but also make the steamed fish look full.

Step 4: Set the fish plate: Take large pieces of ginger and onion, cut them into long and thin filaments with uniform length, and spread them on the fish plate. After the fish is put into the plate, sprinkle some shredded onion and ginger on the fish. When it is ripe, it is both beautiful and delicious.

Step 5: the heat of the fish: the heat is the key to steaming the fish. Like many steamed vegetables, you must boil the water in the pot, then put the fish in the pot, steam for 6 to 7 minutes and turn off the heat immediately.

Step 6: Virtual steaming of fish: The so-called virtual steaming means that after the fire is turned off, do not open the lid, steam for 5 to 8 minutes by using the residual temperature in the pot, then take out the pot and spray the prepared soy sauce, vinegar and a little clear oil on the fish.

Production skill

1. If it is a slightly larger fish, the steaming time can be extended for another 2 to 3 minutes; You can also put two chopsticks under the fish to let the fish leave the bottom of the plate.

bouillabaisse

Heat the fish until it is fully cooked; You can also steam the fish vertically and spread a piece of onion on the belly of the fish to make the fish stand steady. At the same time, draw a flower knife on both sides of the fish, and put ginger in each slit. Remember, don't forget to steam.

2. If you want the fishy smell of fish to be less astringent and softer, you can put soy sauce, vinegar and a little clear oil in a small bowl, steam it with the fish, then take it out of the pot with the fish and pour it on the fish.

3. Cooking steamed fish is also a science, from fish selection to ingredients, from putting the plate into the pot, from heat to virtual steaming, every step is very particular. Of course, the taste can be adjusted according to your own preferences, but the heat and virtual steaming are the basic guarantees for the "freshness" of steamed fish.

Make ingredients

Ingredients: Wuchang fish 1.

Seasoning: salt, soy sauce, ginger, onion, red pepper and pepper.

Taste: salty and delicious

Preparation time: 15 minutes

Number of people: 2 people

Cooking time: 10 minute

Exercise 2

Forming a flow path

1. Cut off the head and tail without appetizing, and slice from the back. Don't cut off your stomach. The knife should be quick.

2. Set, marinate for a while with a little cooking wine.

3. Cut the required pepper into sections, put chopped green onion and ginger slices on the ginger slices, and steam them in boiling water for four minutes. Take out the ginger slices when you come out of the cage.

4. Mix the steamed fish juice with a small amount of soy sauce and pepper. Pour it on the fish and sprinkle with chopped green onion and pepper.

Wuchang fish itself is very fresh, without monosodium glutamate, beautiful in appearance and smooth.

Exercise 3

bouillabaisse

Steamed fish in Guangdong style

Make ingredients

Ingredients: fish 1 Accessories: onion, ginger, steamed fish sauce, salt and oil.

production process

1. Wash the fish, smear salt on the inside and outside, and put in ginger slices. 2. Steam in a hot pot 10 minutes (the time depends on the size and thickness of the fish).

3. Take the steamed soup out of the plate and take out the old ginger slices (or directly replace them with new plates).

4. Sprinkle shredded onion and shredded ginger on the fish.

5. Take another pot, heat the oil, pour it on the fish, and pour in the appropriate amount of steamed fish and soy sauce.

Exercise 4

Steamed Mandarin Fish

Its cuisine is Zhejiang cuisine.

The characteristic color is light and childish, pleasing to the eye, and tastes like crab meat, fresh and fragrant.

Make ingredients

A mandarin fish (about 750g) and three slices of cooked ham (25g). 6 pieces of cooked bamboo shoots (60g), 3 pieces of water-soaked mushrooms, 2.5g of refined salt, 25g of monosodium glutamate 1.5g of Shaoxing wine, 25g of cooked chicken oil 10g, 2.5g of ginger slices and onion 1 root.

production process

Wash mandarin fish and lay them flat on the chopping block. Cut it from beginning to end with a knife, and then slice it obliquely every 25 cm on the back of the fish. The knife is as deep as bone. Get a big waist. Add mandarin fish, add Shaoxing wine, sliced ginger and onion and cooked ham, and steam in a cage for 15 minutes. After coming out of the cage, remove the onion knots, ginger slices and juice and pour them into a small bowl. Blanch mushrooms and bamboo shoots with boiling water, put 3 bamboo shoots on each side of the fish, put ham slices and bamboo shoots at intervals, and cover the bamboo shoots with mushrooms. Pour the raw juice into a wok, add clear soup, monosodium glutamate, refined salt and cooked chicken essence to boil and pour it over the fish.

Exercise 5

Technology: steaming

Category: Guicai Nourishing, Health Care and Vision Conditioning Specialty.

Make ingredients

Ingredients: 750g grass carp.

Accessories: pork (fat) 50g sausage 50g mushroom (fresh) 10g.

Seasoning: 2g ginger, 5g coriander 10g, 5g salt, 3g chicken essence, 20g shallot, 20g pepper 1g and sesame oil 15g.

production process

1. First, scale grass carp, take out its internal organs, wash it with clear water, and then wipe the fish evenly with salt; 2. Sausage, fat and mushrooms are evenly shredded for later use; 3. Put the onion strips horizontally on the waist plate, then put the fish on it, put the ginger slices on the fish, steam them in a cage for about 90 minutes until cooked, and take them out; 4. Remove the ginger and onion strips and drain the original juice for later use; 5. Pour the oil in a wok with medium fire, first pour the cooked oil on the fish, then put down the sausage, fat and shredded mushrooms and stir fry, add the original juice, adjust the flavor, and thicken the fish; 6. Sprinkle sesame oil, sprinkle pepper and clean coriander on the fish tail.

Production skill

Fish should be steamed fresh.

Exercise 6

Making ingredients:

Fish 1 (300-400g), onion1,ginger 3. Seasoning: cooking wine 75g, light soy sauce 50g, white pepper 15g, salt 15g, sugar 15g, oil 50g and a little coriander.

Production process:

1. Scrape fish scales, remove internal organs, wash, dry, and cut both sides of the fish 3 degrees with a knife.

2. Take half an onion, divide everything in half, knock it and cut off the remaining half.

3. Put the two chopped shallots into a heat-resistant container and add ginger slices. Then, put the fish on it. Put the mixed seasoning on the fish, add 2 tablespoons of water and cover it with a heat-resistant cover (or plastic wrap).

4. Move the fish to the tea tray, then add 1 tbsp oil to the steamed juice of the fish, and then pour the juice evenly on the fish. Finally, sprinkle with onions and coriander.

Exercise 7

Make ingredients

1 mandarin fish, 1 dried pepper, appropriate amount of ginger, appropriate amount of onion, appropriate amount of salt, appropriate amount of steamed fish and soy sauce, 2 tablespoons of cooking wine and a little vegetable oil.

production process

1. The mandarin fish is washed after scaling and viscera removal, and the water is dried.

Steamed Mandarin Fish

2. Wipe the fish surface with two spoonfuls of cooking wine and a little salt and marinate for ten minutes.

3, ginger peeled and shredded, onion shredded into fish belly, steamed in a steamer for ten minutes (put the water into it after boiling and start counting! )

4. When steaming fish, shred onions. Soak the chopped onion in ice water for a while, it will taste better and look better when rolled up. Dried red pepper is seeded and shredded for later use.

5. After the fish was steamed, some soup fell off. The soup can be used as soup. Don't pour it out Put shredded onion and shredded red pepper on the fish and pour the steamed fish with soy sauce.

6. Heat a little vegetable oil in the pot and pour it on the fish.

Cooking skill editor

Steamed fish tastes delicious, highlighting the taste of fish. Here are three tips for making steamed fish.

Boil the water first, then put the fish in the steamer, take it out after three minutes, pour out the fish soup on the plate, and then put it in the steamer to continue steaming. This action determines that it is particularly important that the fish does not smell when cooked.

Second, before steaming the fish, bend the fish head and tail, and put a piece of ginger at the bend of the fish body, so as to ensure that the waist of the fish bows vividly after steaming, which adds points to the "shape".

Third, when the tortoise shell live fish is steamed, only salt, shredded onion and shredded ham are added when the soup steamed for three minutes is poured out, and other seasonings are not used at all, which highlights the fish flavor.