What are some tips for steaming fish? Can you share some tips for steaming fish? Seabass is good for the stomach and intestines. In the sea bass in the rich and colorful protein and vitamin D, B vitamins and its calcium, magnesium, phosphorus, selenium and other such trace elements, to tonify the kidneys and nourish the liver, strengthen the spleen and stomach warm stomach, cough and phlegm are useful. Ginger cut into slices, scallions are divided into green onion leaves and green onion roots, green onion roots do not need to be cut; slaughter fish is too horrible, I every time is to ask the owner of the store to help to kill good, go home and rinse with cold water on it, cut a few loan mouths on the body of the fish, the ginger slices will be placed in it, the turn over is not too deep in case of steaming cracked, unattractive.

Put the onion root and a few pieces of ginger on the steaming rack, fish placed on the onion root on the top side, so that the ginger and garlic to elevate the fish body, so that the fish body does not touch the steaming plate, not only to prevent the fish pieces sticking to the steaming plate, but also in addition to fishy, very practical. When the fish steam and then pick off the ginger and garlic, on the dish more beautiful and generous dish into the microwave oven to heat up, go red heating 10min (steamed fish, the second tip, need to pay attention to the length of the steam, time is not enough to say, boiling check is not ripe to be able to re-steam, but if the steam is too long, the texture of the meat will become old and not tasty, according to my practical experience, two pounds of fish, microwave steaming 10min just right.)

If you want to use a stainless steel steamer to steam, be sure to wait for the water to roll to be able to pour the fish in, how to instantly seal the original ingredients, the meat texture to be tender. Steamed fish out, will be onion and ginger are used chopsticks out, moved to the vegetable plate. Top with the sauce and serve. Teach you how to make a garlic sauce. Garlic sauce is suitable for steamed fish species, seafood, but also can go away mixed gazpacho, garlic can improve the freshness of seafood, but also a very good removal of fishy flavor of the actual effect.

Garlic sauce practice: 150 grams of garlic, 30 grams of ginger, 200mL of water, 5 tablespoons of oil, 2 tablespoons of soy sauce, 5 tablespoons of wine, a small amount of sugar, 3 plums. Onion and ginger cleaning fried goat liver, stir fry with cooking oil to get the flavor, add plums, slightly stir fry, put in the water and every seasoning to cook well. You can make more at a time and store it in the refrigerator for a week or so. The next time you cook immediately dripping up can be, very convenient.