Eating fish is nothing more than a word "fresh", and steaming is the best cooking method to experience fish "fresh". If you think that steaming fish is just steaming in a pot, it's all wet. Say you don't know that eating is light, you just spoil the delicious food.

Cooking steamed fish is also a science, from fish selection to ingredients, from setting the plate to cooking, from heat to virtual steaming, every step is exquisite. Of course, the taste can be adjusted according to your own preferences, but the heat and virtual steaming are the basic guarantees for the "freshness" of steamed fish, and there is no room for carelessness.

Basic steps

Step 1: Choose fish: The weight of fish should be controlled at about 500 grams, and the beauty of the fish dish is secondary. The key is that the cooked temperature is easier to grasp.

Step 2: Shaping the fish: After cleaning the fish, cut the fish's spine from the abdomen with a knife, which can prevent the fish from deforming due to the contraction of the fish bones after steaming. Spread lard evenly on both sides of the fish and dip it in a little white wine.

Step 3: Season the fish: Mix a little meat with a little soy sauce, sesame oil, salt, Jiang Mo and mushroom powder into the fish's belly, which will not only make the fish taste fresher, but also make the steamed fish look full.

Step 4: Set the fish plate: Take large pieces of ginger and onion, cut them into long and thin filaments with uniform length, and spread them on the fish plate. After the fish is put into the plate, sprinkle some shredded onion and ginger on the fish. When it is ripe, it is both beautiful and delicious.

Step 5: the heat of the fish: the heat is the key to steaming the fish. Like many steamed vegetables, you must boil the water in the pot, then put the fish in the pot, steam for 6 to 7 minutes and turn off the heat immediately.

Step 6: virtual steaming of fish: the so-called virtual steaming means that after turning off the fire, do not open the lid, steam for 5 to 8 minutes with the remaining temperature in the pot, then take out the pot and spray the prepared soy sauce, vinegar and a little clear oil on the fish.

Special tips

65438 +0 If it is a slightly larger fish, the steaming time can be extended for another 2 to 3 minutes; You can also put two chopsticks under the fish to let the fish leave the bottom of the plate and let the fish cook quickly when heated. You can also steam the fish vertically and spread a piece of onion on the belly of the fish to make the fish stand steady. At the same time, draw a flower knife on both sides of the fish, and put ginger in each slit. Remember, don't forget to steam.

No.2 if you want to make the fishy smell of fish less astringent and softer, you can put soy sauce, vinegar and a little clear oil in a small bowl, steam it with the fish, then take it out of the pot with the fish and pour it on the fish.

Fish is tender as tofu, fragrant as crab meat, light and refreshing, and you will never forget the making procedure of this steamed fish. Know how to eat? Tell you, aim chopsticks directly at the tender and fragrant essence of fish-fish belly!

The secret of steamed fish

Whether you are in North America, Europe or Australia, you can make high-grade steamed fish without special raw materials. Steamed fish is an ordinary home-cooked dish, but if it's higher than the hotel's standard, come to me and I'll tell you the secret of every step in the production of steamed fish. Go back and try, and soon you will feel the authority of a "gourmet".

Now take a Wuchang fish as an example.

Secret 1: The weight of fish should be controlled at around 600g. The size of the fish in the fish dish looks beautiful, and it is easy to grasp the temperature of raw and cooked.

Tip 2: After cleaning the fish, evenly coat lard on both sides of the fish (clear oil is enough), and then dip a little white wine (you can also try to dip some foreign wine, which may create a new taste);

Tip 3: Mix 50 grams of minced meat with a little soy sauce, sesame oil, salt, Jiang Mo and mushrooms and put them in the fish's stomach, which will not only make the fish taste fresher, but also support the fish's stomach and make the steamed fish fuller.

Tip 4: Take a large piece of old ginger, take the longest piece and cut it into uniform and beautiful slender wires. Cut the middle part of the onion (the unclear part is the same length as the ginger wire) and spread it on a fish plate (for beauty and appetite). After the fish is put in the plate, sprinkle some shredded onion and ginger on the fish.

Tip 5: After the water in the steamer is boiled, put the fish in the pot (never steam the fish with cold water, or you will break the pot. The secret of many steamed vegetables is to boil water and steam it in a pot.

Tip 6: Turn off the fire after steaming for 5 minutes (the heat is the top secret);

Tip 7: Don't open the lid after turning off the fire, the fish won't come out of the pot. Use the residual temperature in the pot to "steam" for 8 minutes, then immediately take out the pot, then pour the prepared seasonings (soy sauce, vinegar and clear oil) on the fish (no salt or monosodium glutamate is added to make it light and smooth), and then put a few parsley on the table at will to eat.

Features: This fish is tender as tofu, fragrant as crab meat, light and refreshing. If someone else is present when eating, you should secretly aim chopsticks at the fish's stomach (the most tender and fragrant essence) as soon as possible, so it is better to start first!

Supplementary points:

1. If it is a slightly larger fish such as steamed lotus seed fish or grass carp (the weight is controlled at about 1000g), the steaming time can be extended for another 2-3 minutes, but not too long. Don't forget the trick of "virtual steaming";

2. When steaming larger fish, you can put two chopsticks under the fish, so that the fish can be cooked quickly when it is hot. After cooking, quietly take back the chopsticks in the kitchen, and don't let the diners find your tricks;

3. You can also put the prepared juice (soy sauce, vinegar, oil) in a small bowl and finally pour it on the fish and steam it with the fish. After the fish is out of the pot, pour this seasoning on the fish. Compared with the original juice, this kind of pouring juice has less astringency and warmer and softer fish flavor, which is suitable for the taste of the elderly and people who like light.

Anyway, this is my secret book of steaming Wuchang fish, and the ring is the secret book! Many people are only inspired by visible details such as minced meat, but they forget some essentials afterwards. In fact, cooking and "virtual steaming" are the real secrets.

bouillabaisse

Ingredients: a bass.

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

Production method:

1. After cleaning the fish, cut it with an oblique knife and evenly spread suet on the fish;

2. Shred ginger and onion, and spread them on a fish plate. After the fish is put into the plate, sprinkle some shredded onion and ginger, shredded green pepper and Shaoxing wine on the fish;

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 Shaoxing wine into a small bowl and mix well to form a sauce;

4. After the water boils, put the steamer into a fish dish, add seasoning juice and steam for 7-8 minutes at the same time, then turn off the fire and open the lid after 5 minutes;

5. Pour the sauce on the fish while it is hot.

Precautions for operation:

1, when cooking steamed fish, be sure to pay attention to the boiling water before serving. Adding fish when it is not cold will affect the taste;

2. Hot oil can also be poured on the fish when it is finally cooked, but considering that modern health care has repeatedly warned people that "less oil and less salt can be avoided", it is saved;

3. To judge whether the fish is steamed, you can insert a toothpick into the thicker part of the fish belly according to whether the fish eyes are white. If it can penetrate easily, it means that the fish is completely steamed.