However, expectations often backfire, and friends who can't master the skills make steamed fish, which either has a strong fishy smell or can't reach the fresh and tender taste of fish. It's cold and I didn't go out to play, so I'll talk to you about it. What are the skills to cook steamed fish, which is tender and not fishy? The problem. I summed up four things about steamed fish. Smell? And not enough fish? Fresh? The reasons, and the corresponding solutions.
smell of fish
First, when washing fish, just flush the faucet and get things done:
The bought fish is scaled, gills and internal organs removed, and then washed carefully on the faucet again. Is this your process of washing fish? Yes, maybe you will feel that you have washed it carefully enough and it is clean. I can only say that you washed the fish in this way only hastily, and washed it half at random.
Solution:
There is a layer of mucus under the scales, which is a protective film for fish. This layer of protective film is the second layer of protective film besides fish scales when fish live in water. It has a fishy smell. Especially after heating, the behavior will be emitted. Dip a small amount of salt in a cleaning ball, slowly wipe the mucus on the fish, and then rinse it again in clear water. When you touch the fish, you feel rough, which proves that the fish has been washed.
Second,? Steamed? Doesn't mean that you don't put any seasoning before steaming the fish:
Steamed fish has a light taste, but it doesn't mean that no seasonings can be put. There are no auxiliary materials to enhance fragrance and remove fishy smell. The fish itself has no fragrance, and it can only be enhanced by other auxiliary materials.
Corresponding solutions:
Before the fish is put into treasure, it is necessary to spread shredded ginger or sliced ginger on the belly or fish, and then pour a proper amount of cooking wine to increase the flavor and remove the fishy smell.
The taste is dull and not fresh.
First, the cooking time is not accurate: steaming the fish for too long will directly lead to the fish being firewood and hard to eat in the mouth. Is that what we always say? Steamed old? .
Corresponding solutions:
If you want to know how well the fish is cooked, you can insert chopsticks in the thick part of the fish and gently insert them, which proves that the fish is cooked. The steamed fish's eyeballs are white, and then there is a slight appearance of falling; The edge of the fish should be uniform and the depth should be consistent, so as to ensure that the whole fish is consistent when steamed. The fish after the knife is evenly changed, in? Fire? Aerate and steam for 15 minutes.
Second, before steaming the fish, sprinkle salt and marinate: We habitually marinate the fish before steaming it, so that the fish has a salty taste. The most convenient way is to sprinkle salt, which can directly lead to steamed fish without tenderness and firewood.
Corresponding solutions:
Don't marinate the fish with salt before steaming. You can pour the cooking wine directly, sprinkle with ginger, and then sprinkle some clean cooking oil on the surface. It can lock the water in the fish, and the steamed fish is shiny, fresher and tender. After the fish is steamed, pour the special steamed fish soy sauce or soy sauce to satisfy the salty taste of the fish.
Tips for steaming fish:
Steamed fish must be steamed with fresh fish, so as to ensure the most basic flavor.
Steamed fish is a fish with open water. Steamed fish should be steamed with big fire all the time, and it is most forbidden to steam fish with small fire.
You can put more ginger in steamed fish properly, and ginger is the greatest help to remove fishy smell.
The steamed fish is sprinkled with a little chopped green onion, or the chopped green onion is poured on the fish, and the fish flavor can also make up for the lack of fish flavor.