The secret of steaming fish

Whether you are in North America or in Europe or Australia, you can make a high level of steamed fish without special ingredients. Steamed fish is an ordinary home cooking, but if you make higher than the level of the restaurant, but also to come to me, I tell you the secret of the various aspects of the production of steamed fish. Go back and try, immediately you will have the "gourmet" feeling of authority.

Now, take a piece of Wuchang fish for example.

Secret one: the weight of the fish is controlled at about 600 grams, such a size of the volume, placed in the fish plate, looks beautiful, and raw and cooked fire is good to grasp;

Secret two: the fish cleaned up, in the body of the fish on both sides of a good smear of lard (the oil is also good), and then dipped in a little white wine (you can also try to dip some of the foreign wine, and perhaps the creation of new flavors);

Secret Third: about 50 grams of meat mixture into a little soy sauce, sesame oil, salt, ginger, mushroom 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 shape of the steamed fish full;

Secret four: take a large piece of ginger, take the longest section of the longest cut into a uniformly beautiful long thin wire, take the green onion in the middle (not white, and ginger, equal to the length of the shredded wire) shredded, (in order to beautiful, appetite) on the fish plate, the fish into the plate and then on the fish, will be fish into the plate and then sprinkle some green onion and ginger on the fish;

Secret five: steamer water boiling, and then the fish into the pot (do not cool water will be the fish on the pot steam, that will smash the pot. 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, ready to finally 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.

How about, this is my steamed wuchang fish real secret book, ring ring is the secret! Many people are only inspired by the visible details such as minced meat, and then forget a few key points, in fact, the fire, "false steam" trick is the real secret oh.

Steamed fish

Raw materials: perch a tail

Accessories: shredded green onion, ginger, wine, green and red pepper, soy sauce, vinegar, plate oil, vegetable oil, oyster sauce

Production method:

1, the fish will be cleaned, cut diagonal knives in the fish body and evenly coated with a good plate oil;

2, will be shredded ginger and shredded scallions, laying in the fish plate

3. Pour two teaspoons of soy sauce, one teaspoon of vinegar, one teaspoon of oyster sauce, one teaspoon of vegetable oil, and three teaspoons of wine into a small bowl and stir well to make a seasoning sauce;

4. Steam the pan of fish in a steamer until the water boils and add the sauce to the pan, then steam the fish over high heat for 7-8 minutes, turn off the heat, and smother the fish for 5 minutes before uncovering.

5. Pour the sauce over the fish while it is still hot.

Operation Note:

1, the production of steamed fish should pay attention to the water boiling on the pot, not cool water when the fish to join, it will affect the taste;

2, the final pot can also be hot oil dripping in the fish, but taking into account the modern health again and again cautioned that people "less oil and less salt, can be avoided" reasoning, so save it;

2, the final pot also can be hot oil dripping in the fish, but taking into account the modern health again and again cautioned that people "less oil and less salt, can be avoided," so save it.

3, determine whether the fish steamed can be based on whether the fish eye white or with a toothpick inserted into the thicker part of the fish belly, if you can easily penetrate that the fish has been fully steamed.

The microwave made steamed sea bass

People say this is a lazy way to make fish, and I totally agree. Wash the fish, make a few diagonal cuts on both sides of the fish with a knife, rub some salt, white pepper and a few drops of wine on the fish and put it on a plate. Cut some shredded ginger and green onion, put some of the ginger in the belly of the fish, sprinkle some on the fish and wrap the plate with plastic wrap. Put it in the microwave, depending on the size of the fish and the power of the microwave, usually I use about three minutes. While the fish in the microwave steam, take the pot to boil some boiling oil, it is best to boil the oil to the oil will smoke for good, fish steamed carefully take off the plastic wrap (here said careful indeed to be careful, do not casually a mortgage, accidentally will be their own hands to the scalding. Because the fish in the steam, all the steam is smothered in the plate), in the fish into the soy sauce and your favorite seasoning, the cut green onion shredded flat on the fish, dripping with burned oil, if the oil is hot enough, dripping will be "giggling and giggling" sound, just can be drenched with shredded green onion cooked, but also remove a lot of fishy flavor. You can make a good steamed fish in five minutes.

Steamed fish

The weight of the steamed fish should be controlled at about 600 grams, so that the size of the volume of the fish plate, look beautiful, and raw and cooked fire good grasp.

The fish will be cleaned up, in the fish body on both sides of the lard (oil can also be), and then dipped in a little white wine; about 50 grams of meat mixture into a little soy sauce, sesame oil, salt, ginger, mushrooms, and then put into the belly of the fish, which can make the fish flavor is more fresh, but also support the belly of the fish, so that the steamed fish full of form.

The appearance of the steamed fish is very important, take the longest section of the large piece of ginger cut into uniformly beautiful long thin silk, will take the middle section of the green onion shredded and spread on the fish plate, and then put the fish into the plate, and then sprinkle some green onion and ginger silk on the fish.

Well, now the most important step: in the steamer pot of water boiling, and then the fish into the pot, do not use cold water will be on the pot to steam fish. Steam 6-7 minutes after the fire, but do not open the lid, the use of the residual temperature of the pot "virtual steam" 5-8 minutes and then out of the pot, the pre-prepared seasonings (soy sauce, vinegar, oil, very little salt or no salt) drenched all over the body of the fish (can not put monosodium glutamate (MSG), in order to seek a light, fresh) The fish will be served with a few loose cilantro sticks and then eaten.

This fish is as tender as tofu, as fragrant as crab meat, light and refreshing.

Steamed fish seven secrets

Secret one: the weight of the fish control in the 600 grams or so, so the size of the volume of the fish plate, it looks beautiful, but also raw and cooked fire good grasp.

Secret Tip 2: Packing fish, fish spine can be chopped from the belly (with the end of the knife sawing), to prevent the fish steamed due to the contraction of the fish bone and the overall deformation of the fish, but if your craft is relatively rusty, not chopping is also OK, lest not yet started steaming, the fish spoiled deformation. After the fish is cleaned up, rub the lard on both sides of the fish (or oil if you prefer), and dip it in a little white wine (you can also try dipping it in some foreign wine, which may open up new flavors).

Secret 3: Mix about 50 grams of meat with a little soy sauce, sesame oil, salt, ginger and mushroom into the belly of the fish, which will make the fish taste better and hold up the belly so that the steamed fish is full of flavor.

Secret four: take a large piece of ginger, take the longest section cut into uniform beautiful long thin silk, will take the middle section of the green onion (not clear, not white, and ginger silk, etc.) shredded, (in order to beautiful, appetite) spread on the fish plate, the fish into the plate and then sprinkled some of the fish on the body of green onion and ginger silk.

Secret five: be sure to steam the pot of water boiled, and then the fish into the pot (do not cool water will be fish on the pot steam, that will smash the pot. The secret of many steamed dishes is that the water boils and then the food is steamed in the pot).

Secret Six: Steam for 6-7 minutes and turn off the heat (the heat is the top secret).

Secret seven: turn off the fire, do not open the lid of the pot, the fish do not take out of the pot, the use of the residual temperature in the pot "virtual steam" 5-8 minutes immediately after the pot, and then pre-prepared seasoning (soy sauce, vinegar, oil, very little or no salt) drenched all over the body of the fish (can not be placed on the MSG in order to seek a light, fresh and tender), and then randomly placed on the a few loose coriander after The table open to eat.