It's not easy to be particularly interested. After all, such good friends like spicy food, and steaming is too boring for them. But nothing is absolute. Cantonese steamed fish really has a special taste, which makes people want to eat it after eating. Why is only the steamed fish in Guangdong so delicious? Guangdong chefs have revealed this trick.
Its steaming method is really unique, which not only retains the original ecology of the fish, but also does not see any fishy smell. Why don't many people like to eat fish? That's because the smell of fish makes me sick. Steamed fish has a key process, which is the promotion of seasoning. If the seasoning is not properly adjusted, the fishy smell of the fish will not be covered up. This will really spoil the taste if people who eat it smell it.
What seasoning is added? Very simple, not complicated. On the premise of traditional steaming operation steps, add a little steamed fish barrel oil. There is a qualitative difference between steamed drum oil and soy sauce with soy sauce, and soy sauce with soy sauce. If you don't grasp it well, the steamed fish will be very salty. However, if you choose to add steamed fish drum oil, you can't have these troubles. This seasoning can not only protect the umami taste of fish to the greatest extent, but also continue to enhance some unique flavors on this basis.
The steaming technology is not complicated, and it is very similar to the traditional steaming fish cooking technology in some aspects. After boiling water is put into the pot, put the clean and tidy fish into the boiling water and control the steaming time.
Remember not to steam for a long time, or the meat will rot. I think, to put it bluntly, why is Guangdong fish steamed, tender and delicious? Or blindly add seasoning according to the situation, and then steam the drum oil. I don't believe everyone wants to cook steamed fish, so try it. The stored fish is tender and delicious, and has no fishy smell. Super delicious.