Fayi

Making Ingredients

Raw Materials

(Various) Fish One Steamed Fish Accessories

Shredded onions, shredded ginger, Shaoxing wine, shredded green and red peppers, light soy sauce, vinegar, suet, vegetable oil, oyster sauce

Production process

Step one: fish selection: fish The weight is best controlled at about 500 grams. The appearance on the fish plate is secondary. The key is that the heat of raw and cooked fish is easier to control.

Step 2: Fish shaping: After cleaning the fish, use a knife to cut off the backbone of the fish from the inside of the abdomen. This can prevent the fish from deforming due to shrinkage of the fish bones after steaming. Spread lard evenly on both sides of the fish body, and then dip it in a little

Making Ingredients (11 photos) and some white wine.

Step 3: Season the fish: Mix some meat cubes with a little soy sauce, sesame oil, salt, minced ginger, and minced shiitake mushrooms and put them into the belly of the fish, which can not only make the fish taste fresher, but also make it more delicious. The steamed fish appears plump.

Step 4: Plate the fish: Take a large piece of old ginger and the middle part of a green onion, cut it into long and even thin strands, spread it on the fish plate, put the fish on the plate and then sprinkle it on the fish. A little shredded green onion and ginger will make it beautiful and evenly flavored when mature.

Step 5: The heat of the fish: The heat is the key to steaming fish. Like many steamed dishes, the water in the pot must be boiled before putting the fish into the pot and steaming for 6 to 7 minutes. Turn off the heat.

Step 6: Steaming the fish: The so-called steaming means that after turning off the heat, do not open the lid of the pot, use the residual temperature in the pot to steam for 5 to 8 minutes, then take it out of the pot, add the prepared soy sauce, Pour vinegar and a little clear oil all over the fish body.

Production Tips

1. If you are steaming a slightly larger fish, the steaming time can be extended by another 2 to 3 minutes; you can also place two chopsticks under the fish body to make it steamer. After the fish leaves the bottom of the plate, steam the fish so that the whole body is heated and cooked quickly; you can also steam the fish standing up, using a piece of green onion to open the belly of the fish to make the fish stand stably, and at the same time, make a slash on both sides of the fish body. , and put ginger slices in each slit. Remember, don’t forget to steam.

2. If you want to make the fish flavor less astringent and more soft, you can put the sauce mixed with soy sauce, vinegar and a little clear oil in a small bowl, steam it with the fish, and wait until it is cooked. After steaming, take it out of the pot with the fish and pour it on the fish.

3. Cooking steamed fish is also a science. From selecting fish to ingredients, from plating to putting it in the pot, from heating to steaming, every step is paid attention to. Of course, the taste can be adjusted according to your own preferences, but the heat and steaming are the basic guarantees for the "freshness" of steamed fish.

Making ingredients

Ingredients: 1 Wuchang fish

Seasoning: appropriate amount of salt, a little soy sauce, a little ginger, appropriate amount of green onions, appropriate amount of red pepper, pepper A little powder

Taste: salty and savory

Preparation time: 15 minutes

Number of people: 2 people

Cooking time: 10 minutes

Method 2

Production process

1. Without opening the belly, cut off the head and tail, and slice from the back. Don't cut off the belly. The knife needs to be quick.

2. Arrange the shape, pour a little cooking wine and marinate for a while.

3. Cut the required chili dices, put the chopped green onion and ginger slices on top, and steam in boiling water for four minutes. Remove the ginger slices when coming out of the cage.

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

5. Wuchang fish itself is already very fresh, so there is no need to add MSG. The shape is beautiful and the fish meat is smooth and tender.

Method Three

Cantonese Style Steamed Fish

Making Ingredients

Main Ingredients: 1 Fish Accessories: Onions, Ginger, Steamed Fish Soy sauce, salt, oil

Production process

1. Clean the fish, rub salt inside and outside, and put ginger slices on top. Steamed fish 2. Steam in a hot pot for about 10 minutes (the time depends on the size and thickness of the fish).

3. Remove the steamed soup from the plate and remove the old ginger slices (or replace it with a new plate).

4. Sprinkle chopped green onion and ginger on the fish.

5. Heat up the oil in a separate wok, pour it on the fish, and pour in appropriate amount of steamed fish soy sauce.

Method 4

Steamed Mandarin Fish

Zhejiang Cuisine

Features: Light and pleasing color, taste like crabmeat, fresh and fragrant Fragrant.

Ingredients for preparation

One mandarin fish (about 750 grams), 3 slices of cooked ham (25 grams). 6 slices of cooked bamboo shoots (60 grams), 3 large shiitake mushrooms, 2.5 grams of refined salt, 1.5 grams of MSG, 25 grams of Shaoxing wine, 10 grams of cooked chicken fat, 2.5 grams of ginger slices, and 1 green onion knot.

Production process

Cut and clean the mandarin fish and place it flat on the cutting board. Use a knife to cut open the fish from head to tail, and then make diagonal slices every 25 cm on the back of the fish, with the knife going as deep as the bone. Take a large waist plate. Add mandarin fish, Shaoxing wine, ginger slices, green onions and cooked ham slices, steam for 15 minutes. After taking it out of the cage, remove the onion knots and ginger slices, and pour the original juice into a small bowl. Blanch the mushrooms and bamboo shoots in boiling water, place 3 bamboo shoots on each side of the fish body, place the ham slices and bamboo shoots apart, and cover the bamboo shoots with the mushrooms. Pour the original juice into the wok, add clear soup, monosodium glutamate, refined salt and cooked chicken to boil, pour it on the fish and serve.

Method 5

Technology: Steaming

Category: Guangxi cuisine to nourish the body, nourish the body, improve eyesight, special dishes

Preparation of ingredients< /p>

Ingredients: 750g grass carp

Accessories: 50g pork (fat), 50g sausage, 10g mushrooms (fresh)

Seasoning: 2g ginger, 10g coriander grams of salt, 5 grams of MSG, 3 grams of shallots, 20 grams of pepper, 1 gram of sesame oil, 15 grams of appropriate amount of each

Production process

1. First, remove the scales of the grass carp, remove the internal organs, and wash them with clean water. , then rub the inside and outside of the fish evenly with salt; 2. Cut the sausage, fatty meat, and mushrooms evenly into shreds and set aside; 3. Place the green onion strips horizontally on the waist plate, then place the fish on top, and place the ginger slices Steam the fish body in a cage for about 90 minutes until cooked and take it out; 4. Remove the ginger and green onion strips, drain the juice and set aside; 5. Heat the pan over medium heat and pour oil, first pour the cooked oil on the fish body, then add the sausage, fat and Add the meat and mushroom shreds and stir-fry, add the original juice, adjust the flavor, thicken the fish and pour it on the fish; 6. Drizzle with sesame oil, sprinkle with pepper and coriander and place on the fish tail. Serve.

Preparation Tips

The fish should be fresh and steamed.

History and culture

1. The meat is tender and delicious

2. The ten dishes of South China Sea fish are traditional dishes in the Beihai area of ??Guangxi, which refers to "steamed fish". ", "Pearls show treasure", "Fish playing with pearls", "Emerald two-piece fish", "Five-willow flag dragon fish", "Three silk betta balls", "Milk fish curd", "Oyster sauce fish fillet" , "Fried Mackerel", "Colorful Fried Fish Dice" ten dishes.

3. The North Sea has been rich in fish since ancient times, and there are currently more than 500 known species of fish. Among them, more than 60 species have high economic value. Abundant fish stocks provide Beihai people with ample sources of fish food. In their long-term social production practice, they have explored and summarized a set of methods of eating fish, and produced fish dishes with unique flavors one after another.

It is said that there were no less than twenty or thirty kinds of famous fish dishes during the Xianfeng period of the Qing Dynasty. By the end of the Qing Dynasty and the beginning of the Republic of China, fish feasts were popular among Beihai people, and weddings and funerals were held among the people. During the New Year and festivals, even common people The common people also prepare several fish dishes to entertain guests, and the fish banquets held by wealthy families are even more luxurious. Legend has it that at that time, a wealthy businessman who moved from Hepu to Beihai married a wealthy family and hired a chef from the famous restaurant "Beihai House" to host a fish banquet with 108 kinds of fish dishes, including the top ten dishes of Nanhai.

To this day, fish feasts are still popular at some major banquets. Recently, when some restaurants and restaurants host fish banquets, the variety of fish dishes has been relatively reduced, and some other dishes have been added. The "Top Ten Dishes of South China Sea Fish" still keep the varieties intact, but sometimes they are divided into pieces for serving. Therefore, the "Top Ten Dishes of South China Sea Fish" "Dish" still enjoys a high reputation in people's minds.

Method 6

Seasoning:

1 fish (300-400g), 1 green onion, 3 slices of ginger. Seasonings: 75 grams of cooking wine, 50 grams of light soy sauce, 15 grams of white pepper, 15 grams of salt, 15 grams of sugar, 50 grams of oil, and a little coriander.

Operation:

1. Scrape off the fish scales and remove the internal organs. After washing, dry the water and make 3-degree cuts on both sides of the fish body with a knife.

2. Take half a green onion, cut it into two pieces, beat it, and cut the remaining half into dices.

3. Place the two chopped green onions on a heat-resistant container and put the ginger slices on top. Then, place the fish on it.

Put the mixed seasoning on the fish body, add 2 tablespoons of water, cover it with a heat-resistant lid (or cover it with plastic wrap),

4. Move the fish to a tea tray, and then place it on the fish Add 1 tablespoon of oil to the steaming juice, and pour the juice evenly over the fish body. Finally, sprinkle with green onions and coriander. [1]

Method 7

Making materials:

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

Preparation steps:

1. Wash the mandarin fish after removing the scales and internal organs, and wipe dry

2. Spread two tablespoons of cooking wine and a little salt on the surface of the fish and marinate for ten minutes

3. Peel the ginger and cut into thick strips, cut the green onions into thick strips and put them into the belly of the fish. Steam them in a steamer over high heat for ten minutes. Minutes (put it in after the water boils and start timing!)

4. When steaming the fish, cut a green onion into shreds. Soak the chopped green onion in ice water for a while. The taste will be better and the appearance will be better. It will be rolled up and look better. Remove the seeds from the dried red pepper and cut into shreds for later use

5. After the fish is steamed, some of the soup will drain off. The soup can be used to make soup, don't throw it away. Place shredded green onions and red peppers on the fish, and pour steamed fish soy sauce

6. Pour a little vegetable oil into the pot, heat it, and pour it on the fish

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Nutritional value

Nutritional value of various fishes:

Curian carp - good for qi and spleen, diuretic and swelling, clearing away heat and detoxifying, and regulating blood circulation. Functions such as breast enhancement under the network. For patients with ascites, taking fresh crucian carp and adzuki bean soup in soup is effective. Simmering fresh crucian carp and pig's trotters together and eating them in soup can cure lactation in postpartum women. Crucian carp oil is beneficial to cardiovascular function, can also reduce blood viscosity and promote blood circulation.

Various steamed fish products (20 photos)

Carp - has the functions of strengthening the spleen and appetizing, diuresis and swelling, relieving cough and asthma, relieving miscarriage, clearing away heat and detoxifying. Carp, wax gourd, and scallions are boiled and taken in soup to treat nephritis and edema. Leave the scales on the big carp, remove the intestines and simmer, and take it in portions to treat jaundice. Use live carp and pig's trotters to cook soup and take it to treat oligogalactia in postpartum women. Make a soup with a little bit of carp and Sichuan Fritillary scallops to treat cough and asthma.

Silver carp - has the functions of warming and replenishing qi, warming the stomach, and moisturizing the skin. It is a warming and replenishing qi and health-preserving food.

Herring - has the functions of nourishing qi and nourishing the stomach, reducing dampness and diluting water, dispelling wind and relieving troubles. The trace elements such as zinc and selenium it contains help fight cancer.

Snakehead fish - has the functions of tonifying the spleen and diluting water, removing blood stasis and regenerating new energy, clearing away heat and dispelling wind, tonifying the liver and kidneys. Cooking snakeheaded fish with ginger and red dates has an auxiliary effect in the treatment of tuberculosis. Snakehead fish stewed with brown sugar can cure nephritis. Maternal consumption of steamed black fish can promote lactation and nourish blood.

Squid - has the functions of nourishing the liver and kidneys, replenishing qi and blood, clearing the stomach and removing heat, nourishing blood, improving eyesight, stimulating menstruation, preventing miscarriage, promoting labor, stopping bleeding, and promoting lactation.

Grass carp - has the functions of warming the stomach, calming the liver and dispelling wind. It is a health food that warms the body and replenishes deficiency.