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What is the best heat to steam fish?

Steamed fish can be cooked over medium-low heat.

Steamed fish is a traditional food we all know, it's tender meat, to maintain the original taste outside the nutrients will not be lost, and do it is very simple, but often the more simple food, the more details can not be sloppy, seemingly simple a steamed fish, in fact, there is a lot of learning, in addition to cooking with a small fire, there are other places to pay attention to Oh! need to pay attention to oh, we continue to look down it. Prepare a good fish, choose fish is also a skill, steamed fish can not choose carp, should choose perch, wuchang fish, grouper and other such meat tender, less fish to steam. Then after the fish is clean, the knife. That is, the two sides of the fish along each cut three cuts, cut not too hard, change the knife is in order to let it into the flavor, so as long as shallow to six cuts can be, if too much force, then steamed out of the fish will be deformed, the appearance will become very ugly. Immediately after the onion cut into segments, ginger and garlic also cut into slices, stuffed into the fish's mouth, stomach, and knife mouth, do not have to stuff too much, it will lose the original fresh flavor of the fish. Wrap the fish in plastic wrap and leave to marinate in the refrigerator for 20 minutes. This time we can prepare all the side dishes, such as shredded green onions, shredded red and green bell peppers, shredded ginger and so on. At the same timealso need to prepare a good steamer, must be boiling water into the fish can be, otherwise cold water steaming fish, will make the meat of the fish become very old, the taste is very bad. When the water in the steamer boils, put the marinated fish in it, set the heat to medium-low, and wait for 8 minutes with the lid on.

After the steamed fish comes out of the pot, take it out carefully because the fish meat is very smooth and tender at this time, and if you are not careful, it will ruin the overall appearance! Immediately after sprinkling just cut the shredded green onion, shredded red and green bell peppers, shredded ginger, sprinkle steamed fish essential soybean oil, this seasoning itself with salty, so in the process of cooking there is no need to put salt. The last part is to drizzle a spoonful of hot oil, be sure to drizzle evenly. So that the fish can be combined with the flavor of the side dishes.