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Wuchang fish how to eat the most delicious?
/p>Secret three: about 50 grams of meat mixture into a little soy sauce, sesame oil, salt, minced ginger, minced mushrooms into the belly of the fish, not only to make the fish taste more fresh but also to support the belly of the fish, so that the steamed fish full of shape;

Secret four: take a large piece of ginger, take the longest section of the longest cut into a long, beautiful and uniform, thin wire, will be the middle of the large green onions take (not white, not white and ginger wire length of the same) julienne (in order to attract the beautiful, appetite) spread on the fish plate, and the ginger, the ginger, the ginger, the ginger, the ginger, the ginger, the ginger, the ginger, and other ingredients. A lot of steamed food tips are water boiling food into the pot steam);

Secret six: steam 5 minutes that is off the fire (fire is the top tips);

Secret seven: turn off the fire, don't open the lid of the pot, the fish is not out of the pot, the use of the residual temperature in the pot, the "virtual steam" 8 minutes immediately out of the pot, and then will be pre-prepared seasoning (soy sauce) Then pour the pre-prepared seasonings (soy sauce, vinegar, oil) all over the fish (no salt, monosodium glutamate (MSG), in order to be light, fresh and tender), and then casually put a few cilantro on the table to start eating.

Features: This fish is as tender as tofu, as fragrant as crab meat, and as light and refreshing. If there are other people around, you should sneak your chopsticks into the belly of the fish (the most tender and flavorful part) as soon as possible, so that you can make the first move!

Additional tips:

1. If you're steaming a larger fish such as lotus or grass carp (weighing in at around 1,000 grams), you can extend the steaming time by another 2-3 minutes, but not too long. Don't forget the "virtual steaming" trick;

2, steaming slightly larger fish, you can set up two chopsticks under the fish body, so that the fish is full of heat and quickly cooked, out of the pot, in the kitchen, quietly withdraw the chopsticks, don't let the guests find your trick;

3, you can also be adjusted to prepare for the final dripping in the fish body (soy sauce, vinegar, oil) sauce in a small bowl, and then put it in a small bowl. , oil) sauce in a small bowl, with the fish on the pot to steam, when the fish out of the pot, this seasoning poured on the fish, such a pouring sauce compared with the previous raw juice, less raw, the fish flavor is more warm and soft, suitable for the elderly and those who like the taste of light.

Braised Wuchang Fish

Braised Wuchang Fish

Raw materials: a tail of fresh head bream (weighing about two pounds), one or two slices of hairy yucca, one or two sesame oil, one dollar of sugar, three dollars of wine, one dollar of green onion, one or two dollars of cooked lard, half a penny of monosodium glutamate (MSG), six dollars of wet starch, one or two dollars of soy sauce, two dollars of minced ginger.

Method: the fish scales, gills, viscera, clean, in the fish body cut diagonal cross knife lines five. Magnolia slices cut into thin slices.

Frying pan on a high flame, under the sesame oil is hot, the fish pan frying on both sides, add wine, ginger, soy sauce, salt, scallions, magnolia slices, water, etc., together with cooking, to be boiled, move the pot to the middle of the fire on the fire for ten minutes, and then end of the pot to the high fire continue to burn for three minutes, until the soup is thick and thick, that is, the fish from the pot to the plate. The original juice on the fire, under the monosodium glutamate, sugar, with wet starch thickening, into the cooked lard, pot pouring on the fish surface can be.

This dish is golden yellow in color, fat, fat, meat, thin and glutinous, oily and smooth, taste exceptionally delicious.