Next, we began to marinate the fish. 1 small spoon of salt evenly spread on the fish, and massage the fish with your hands a few times, so that it is uniformly well flavored. Then pour 2 tablespoons of yellow wine and half a tablespoon of balsamic vinegar over the fish and marinate for 15 minutes, preferably in the refrigerator in summer. (tips: yellow wine's deodorizing and deodorizing effect is better than cooking wine, and a little vinegar can effectively remove the fish's earthy flavor.)

2, marinated fish time, we come to the preparation of steamed fish when the need for green onions and ginger slices and after the use of shredded green onions, ginger, chili pepper. Put the cut onion, ginger and chili into cool water for 5 minutes, you can make the onion, ginger and chili rolled, look better ~ at the same time, the steamer is ready to boil a large pot of water.

3, the fish marinated 15 minutes later, the bowl should have precipitated excess water, here all the water poured out. Then take a plate with a certain depth, the prepared shallots and ginger first spread in the bottom of the plate, and then here, we give the fish body smeared with a layer of lard, smeared, and then put the fish into the plate. (tips: will because the fish in the process of steaming will have juice oozing out, so the plate should have a certain depth. Spread the green onion and ginger to the bottom of the plate, one is to deodorize and increase the aroma, and the other is to let the green onion and ginger to frame the fish, so that the steam can also be fully contacted by the bottom of the plate, so that the fish is evenly ripe.)

4, after the water in the steamer boils, arrange the fish plate into the steamer, cover the lid and steam for 10 minutes over high heat. (TIPS: Be sure to wait until the water in the pot is completely boiling before steaming the fish, so that the fish will be tender. How to determine whether the fish is cooked? ①The fish's eyes are white ②Insert a toothpick into the thickest part of the fish, take it out and feel it with your hand, if it's hot, it's cooked. (Also note that different sizes and types of fish will have different steaming times, so be flexible and adjust.)

5, fish steamed after the fish soup poured out without, and then the bottom of the plate onion ginger slices out without. Put 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of water in the pot, small and medium heat to boil, put in the chopped ginger, green onion and chili pepper julienne a little bit of cooking, and then poured onto the fish.

6, then we put the shredded green onion, ginger and chili pepper to organize a bit, all on the surface of the fish. Start a pot and then burn 2 ceramic spoon of hot oil, burn to smoke and pour in while hot, accompanied by bared bared bared sound and gusts of fish, our steamed fish production is complete.

The finished product: so a tender meat, flavorful steamed fish can be eaten. No need to fry, no need to fry, no need to braise, gently cool, nutritious.

-- steamed bream technical tips --

(1) fish pretreatment and marinade must be in place. To make a fish that is not fishy and not firewood, the first step of thorough cleaning and removing the black membrane is important. Inside and outside the blood and mucus should be cleaned, black film completely removed, which is the basis of the fish is not fishy. The next step is to marinate with salt. Why do we need to use salt curing? The role of salt, on the one hand, is to taste in advance, in addition to removing excess water in the fish, close its muscle tissue, the formation of "garlic clove meat", the formation of tender and smooth taste. In addition, put yellow wine and vinegar marinade, can maximize the removal of fish odor.

(2) marinated fish water and steamed fish water poured out without, and steamed fish ginger and green onions also fished out without. These are carrying the fishy flavor and can not be kept and reused. This is the key to fish not fishy.

(3) steamed fish when smeared with a little lard, can enhance the taste and fresh flavor. Because the fat content of fish is very low, appropriate fat supplementation can make the fish not firewood, the taste is more tender, and can also increase the fresh flavor of the fish. Lard is the best, if not, you can also use a small amount of salad oil instead.

Fish blanching is cold water in the pot or hot water2

Cooking fish with cold water or hot water

What kind of water to cook the fish is very important, it's just hot water and cold water, and I use cold water when I cook the fish! I use cold water when I cook fish, because I always think that food should be cooked slowly, just like fish, this kind of delicious food, to be cooked slowly, in order to taste more tender!

But the truth is, cold water when cooking fish will make the fish meat quickly become loose, and the cooking time will be lengthened. And the fish in contact with cold water, the nutrients in it will be affected, but also give off a fishy flavor, even if you put ginger and so on may not be able to cover up!

In the cooking of fish . When, the correct practice should be to put hot water is good! Because the fish is rich in protein, directly with hot water to cook, will let the meat in it was tight, the texture to eat very tender, but does not feel very old, the key is not to let its fishy flavor to emit!

At the time of cooking, you can also put on the ginger, pepper, etc. to enhance the freshness of the fish soup and fish meat, and cooking fish, fish nutritional value is basically in the soup, more soup will be more conducive to the absorption of nutrients Oh! In summary, when cooking fish, put cold water or hot water? This is simple, right? Anyway, I often put the wrong, no wonder the "fishy" very heavy, you put the right?

Fish blanching is cold water in the pot or hot water3

Boiled fish water with hot or cold

In fact, boiling water to cook fish, no matter whether it is boiling water or cold water can be. It takes longer to cook with cold water, and it takes less time to cook with boiled water. But no matter whether it is cold water or boiling water will not affect the taste of boiled fish, so partners can choose cold water or boiling water according to the actual situation when making.

How to make delicious boiled fish

1, fish selection

Want to make delicious boiled fish in the choice of fish is very important. Generally do boiled fish can choose grass carp or black fish, then a little better taste, higher nutritional value is the black fish. Blackfish meat is more tender, and less spiny, more suitable for older and small children to eat. Grass carp is cheaper and tastes better, but it has more thorns, so if you have the conditions, you should choose black carp to make boiled fish better.

2, the sauce fish fillets

Many partners will be fish fillets directly into the pot to make, will find a fishy flavor, and fish fillets are not particularly tender, so in the production of the previous need to fish fillets to be processed first. With starch, egg whites and seasonings will be fish sauce, is the so-called marinade, so that the fish out of the fillet will be more fresh, eat up the taste will be better.

3, add white wine

Boiled fish in the production of fishy, so you can add some wine to fishy. Many people are accustomed to using yellow wine, in fact, you can add an appropriate amount of white wine here, white wine can go to the fishy smell, but also can enhance the aroma.

The above is about boiled fish is to let go of water or cold water to burn a better specific explanation, so whether it is cold water open water can be burned boiled fish. To boiled fish to burn delicious, be sure to burn before some of the relevant preparations, so that the fish will be made out of color and flavor