First of all, the choice of fish
There is fat under the scaly fish scales, and the taste is smooth after steaming, and the fish skin will not be broken. Most scalless fish have mucus, and the skin of the fish breaks after steaming, which affects the appearance and taste.
Too big fish will get old because of steaming for too long, and it is not fresh enough to eat, so it is best to choose steamed fish below 2 kg.
Second, the choice of seasoning.
The main ingredient is a fresh fish.
Ingredients shredded onion and ginger
Seasoning wine, pepper, steamed fish and soy sauce
working methods
Hello, everyone, I'm glad to answer this question. Steamed fish is a very common dish, but there are secrets to eating delicious fish. Let's see how I do it. Tender and sweet, with no smell at all.
Material: a cut fish.
Accessories: ginger, onion, carrot, coriander, soy sauce, oil consumption, cornmeal, salt, corn oil and water.
Steps:
1 Fish has been killed in the market. After taking it home and cleaning it, scrape an oblique knife on the fish to drain the water as much as possible.
Now shred ginger, onion, carrot and onion leaves for later use.
3 Pour the drained fish into the cooking wine, shred the ginger, rub the salt evenly, and marinate for 15 minutes.
4 Put the salted fish on a plate, put down the scallion and shredded ginger, pour some camellia oil, rub the fish inside and out, and then put shredded ginger and scallion on the fish, so that it will be fragrant after steaming.
5. Boil the water in the pot and steam the fish for 10 minutes. When the time is almost the same, put down the shredded carrots and shallots, cover the pot and stew for 2 seconds.
6 Steam the fish, pour the fish juice into a bowl, add appropriate amount of water, season with 2 tablespoons of soy sauce, consume 65,438+0 tablespoons of oil, and stir the juice with 1 tablespoon of cornstarch.
7 Heat another pot to drain the oil, pour in the prepared juice, stir it until it is slightly thick, pour it on the steamed fish, and a fresh and delicious steamed carved fish will be ready.
To sum up, the fish should be marinated for at least 15 minutes, and the steaming time should not be too long, 10 minutes, so that the meat is fresh and tender, and the consistency of the juice should be appropriate, so that the steamed fish is fresh, sweet and delicious.
If you have better suggestions and practices, please leave a message in the comments section. Sister Qin is always welcome. If you like my video, please click on my avatar. There will be more detailed video sharing. Thank you for your attention and support.
Generally, you can choose grass carp, Wuchang fish, tilapia, perch, mandarin fish and other delicate fish. Tip 1: The weight of the fish should be controlled at about 600g. This fish looks beautiful and easy to catch in a fish dish. 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); Welcome to learn and communicate in Fujian New Oriental cooking school!
The best fresh fish in the sea, just add some salt and nothing else.
Fresh fish from sea, river, river and pond are all suitable. However, there are too many kinds of fish, and the meat quality varies greatly. Steamed fish uses simple materials, fresh fish 1 strip, shredded green onion or chopped green onion, shredded ginger, steamed fish soy sauce and peanut oil. Steamed fish can be steamed with ginger slices and long onion strips.