Fish has the effect of strengthening the stomach, stopping coughing, breastfeeding, swelling and so on, very suitable for edema, bloating, breast milk blockage of the people to eat. As fish contains a large amount of magnesium, and therefore often eat fish, in the protection of cardiovascular will produce a great help in the role, but also can effectively prevent hypertension, myocardial infarction and other common diseases. Fish has a variety of practices, which, steamed fish has been known for its fresh taste, soft meat, flavor mellow soup. So, what fish steamed delicious and cheap?

One, steamed carp

Materials: carp 1, steamed fish soy sauce 2 tablespoons (30ml), salt 1/2 teaspoon (3 grams), 1 teaspoon of cooking wine (5 ml), 3 mushrooms, 50 grams of bamboo shoots, green onions 3, 10 grams of ginger.

How to make:

1. Scale the carp and remove the internal organs, wash it, then use a knife tilted at an angle of 45 degrees to make several cuts on the fish, about 2 centimeters deep, with an interval of 5 centimeters between each cut.

2. Sprinkle salt and cooking wine on the raw side of the fish, wipe with your hands, and marinate for 10 minutes. Soak the mushrooms softly and slice. Wash the asparagus, cut into thin slices and set aside. Cut green onion into segments and ginger into slices.

3, spread the green onion segments on the plate, put the fish, in the cut of the fish body, put half of the cut mushroom slices, bamboo shoots, ginger slices, and the other half to fill in the belly of the fish.

4, drizzled with steamed fish soy sauce, and then cut a small amount of green onion and ginger sprinkled on the surface of the fish body.

5: Fill a steamer with water, add the fish, cover with a lid and steam over high heat until bubbling hot, then continue to steam for 8 minutes.

6. Remove and sprinkle with shredded red pepper.

Tips

Carp to gills, scales, fish miscellaneous, a series of work can be asked to buy fish when the store on behalf of the work, go home and clean it. It is important to remember to tear off a layer of black film in the fish belly, otherwise the fish will have a fishy odor. After the fish is cleaned, it will carry some mucus on its body, so be careful when cutting the mouth to be safe. For fresh seafood products, steaming is the best way to maximize the flavor. Seasonings such as seafood soy sauce and steamed fish soy sauce available in supermarkets are good accompaniments. In addition to steaming fish, soy sauce also tastes great when added to coleslaw. Red pepper rings for garnishing can make the dish pretty. Red pepper rings are made by cutting the red pepper into thin julienne in advance and soaking it in water for 15 minutes to become naturally curved.

Two, steamed grass carp

Materials: a little shredded green onion, a little shredded ginger, intend to two petals, steamed fish edamame 2 teaspoons, oil 5ml, a little pepper, a little salt, cooking wine 2 teaspoons.

Practice:

1, first the fish with cooking wine and salt marinade for 30 minutes.

2. When the water boils, steam the fish in a pot for 8 minutes. Remove and pour out the water in the plate.

3. Add shredded green onion and ginger, and pour in steamed fish edamame. Note: Be sure to pour against the side, not directly over the fish. Continue steaming on the pot for 5 minutes.

4, another pot of oil, hot, add a little pepper. When the peppercorns turn black, turn off the heat.

5, in the steamed fish body sprinkle a little parsley, and then pour step 4 on top of it is ok.

Tips

1, steamed fish edamame do not pour directly on the fish.

2, do not put the shredded green onion and ginger first.