To steam out the flavor of fresh and tender fish cooking time is particularly important, fish from the kitchen to the pot on the table every minute to remember to count accurately, so as to ensure that the steamed fish taste fresh and tender.
The freshness of the steamed fish is also not without a seasoning, that is, the steamed fish soy sauce, the market to have a lot of brands, you can try a variety of, pick the most suitable for their own taste of soy sauce to go with this steamed fish.
Today's steam is yellowtail, in this side of the market to buy yellowtail are chilled. The head is about 7 taels, not enough for a catty, I usually if one person dinner, a fish is enough, fish meat eaten clear, steamed fish sauce with rice, hehehe.
Ingredients: yellow croaker a, ginger, green onion
Seasoning: steamed fish soy sauce, salt
Practice: 1. Prepare all the ingredients
2. Ginger cut half of the slices, half of the julienned, green onion white cut into segments, the electronic leaf cut un. The bottom of the plate is covered with green onion segments and ginger slices.
3. yellowtail collection lap open, split open, fish body smeared with a thin layer of salt marinade for 10 minutes, set on the plate, fish body and then set on the cut ginger.
4. Boil water in the pot and put the marinated fish into the pot, steam for seven minutes over high heat.
5. Pour off the steamed water in the pan after removing from the pan.
6. Adjust two tablespoons of soy sauce.
7. Sprinkle with chopped green onion.
8. Heat two tablespoons of cooking oil in a separate pan and pour it over the fish.
Tips: 1. Steam fish try to choose less fish to steam, especially the family has children to pay attention to do not let the fish stuck in the child.
2. Steam fish time to grasp, a plate of one pound of fish eight minutes, a pound and a half to use 10-12 minutes, and so on.
3. dissecting fish when you can choose to me so that the folio dissected, more easily cooked, if you will not, then the back of the fish where the meat is thick can be cut diagonally a few cuts, so that the fish out of the steamed fish do not have to worry about some parts of the cooked, and some parts of the still raw.
4. Steam the fish must be large fire to boil the water on the atmosphere and then on the pot, and then to be steamed all the time on high heat.
5. home if there is no steamed fresh soy sauce, you can use soy sauce with a little sugar to melt the replacement will also work.