Its cuisine is Zhejiang cuisine.

It is characterized by salty taste, white color and tender meat.

raw material

750g of carp, 5g of salt and monosodium glutamate, 20g of onion, 30g of ginger, 50g of big oil, 50g of vinegar15g, 50g of chicken soup, 5g of sesame oil and 5g of cooking wine.

manufacturing process

Cut both sides of carp with a knife. Cut onion and ginger into thick slices, put them inside and outside the fish, add salt and cooking wine for 5 minutes, take them out and drain them, then pour in sesame oil. Mix10g Jiang Mo with vinegar, sesame oil and monosodium glutamate to make ginger vinegar juice, and eat it with fish and dip it in the juice.

Steamed jiaji fish

Shandong cuisine

The characteristics are original, fresh and refreshing, and it is not greasy after long-term consumption. When eating, take out the Jiang Mo and dip it in the vinegar dish, which tastes particularly good.

raw material

750 grams of Cargill. 20 grams of fat pork, 20 grams of mushrooms, 0/5 grams of ham/kloc-,20 grams of bamboo shoots and 25 grams of rapeseed heart. Shaoxing wine15g, Zanthoxylum bungeanum10g, clear soup150g, onion 25g, ginger slices10g, and chicken oil 3g.

manufacturing process

Scrape the scales of Cargill, clean the gills and internal organs, and wash them. Put a The Lancet 1.7 cm square on the fish, put it in boiling water, take it out immediately, sprinkle salt evenly, and put it neatly on the plate. Put a flower knife on the pig fat and cut it into strips with a length of 33 cm and a width of 1 cm. Cut the onion into small pieces and slice the ginger. The hearts of mushrooms, bamboo shoots, ham and rape were cut into pieces with a width of 1 cm and a length of 3.3 cm. Put the fish in a fish dish, add Shao wine, pepper and clear soup, then evenly put the pork fat, onion, ginger, mushrooms and ham on the fish, steam it in a cage for 20 minutes, then take it out, pour the soup into a wok, take out the onion, ginger and pepper, put the rape heart in the pot and put it neatly on the fish. Boil the soup in a pot, remove the floating foam, pour it on the fish, and then pour the chicken oil.

Steamed sea bass

Its cuisine is Zhejiang cuisine.

Features fish shape integrity, fresh and tender fish, fat and smooth, delicate fragrance.

raw material

A grouper (weighing about1000g). 50 grams of pork suet. 5 g of refined salt, 0.5 g of monosodium glutamate, 0/5 g of Shaoxing wine/kloc-and 5 g of onion. 25g of soy sauce, ginger slices10g.

manufacturing process

Slaughter the grouper and wash it. Cut 5 knives on both sides of the fish, and cut pork suet into 10 pieces. Put pork suet, 1 ginger slices and onion slices into each knife edge of the fish. Have another drink. Add salt, soy sauce and Shaoxing wine, put them in a steamer with the fish, and steam them on high fire until the fish knife lines are exposed. Pick up onion, ginger, pork chop oil slices, sprinkle with monosodium glutamate, and bring steamed soy sauce to taste.

Steamed bream

Its cuisine is Zhejiang cuisine.

The fish is complete in shape, soft and tender, delicious and mellow in soup.

raw material

A fresh bream (net weight about 750g). 0/5g of cooked ham slices/kloc-,2.5g of raw bamboo shoots and 25g of water-soaked mushrooms. Lamb oil diced10g, ginger slices 4g, ginger rice 3g, onion 5g, balsamic vinegar 5g, refined salt 4g, monosodium glutamate 3g, Shaoxing wine 2g, onion 2g and clear soup 20g.

manufacturing process

Slaughter bream, remove scales and gills, gut and wash, blanch in a boiling pot, remove and scrape off the black film, rinse, put the fish in a deep dish, put bamboo shoots, mushrooms, diced suet and ham slices on the fish, and add refined salt, Shaoxing wine and clear soup. The fish is put in a long waist plate. Add 70 grams of refined salt, monosodium glutamate and cooked broth to the original juice soup in the bowl, adjust the taste, and then pour it on the fish. Take Jiang Mo and vinegar with you when you eat.

Steamed turtle with babao

Shandong cuisine

It is characterized by complete shape, eight treasures ingredients, pleasing color, fresh and mellow soup and changeable taste.

raw material

Turtle 450 grams. 20g of sea cucumber, 20g of scallop and 20g of lotus seeds. Clear water glutinous rice15g, pork fat and lean meat 30g, yellow cake 20g, clean winter bamboo shoots15g, mushrooms 20g, clean chicken 30g and pork elbow 40g. 5g of refined salt, 0/5g of Shaoxing wine/kloc-0, 50g of clear soup/kloc-0, 5g of shredded ginger/kloc-0, 5g of pepper/kloc-0, 0g of onion/kloc-0, 0g of wet starch.

manufacturing process

Live soft-shelled turtle has its back down and its abdomen up. When it sticks out its head, quickly cut off its head with a knife, lift it to control its blood, put it in a boiling pot for a little scalding, take it out and put it in cold water, scrape off its black skin, remove its cover, take out its internal organs, chop off its sharp claws, rinse it with clear water and put it in a big pot. Cut sea cucumber, pork, cake, winter bamboo shoots and mushrooms into 0.6 cm square dices, put them on the chest of turtle with scallops, lotus seeds and glutinous rice, and then pour in refined salt and Shaoxing wine. Clear soup, mixed juice of turtle gall, put shredded ginger on the top, middle and bottom layers of eight-treasure stuffing, cover the turtle lid, put pork elbow meat on the turtle, put ginger slices and pepper together, and put them on the turtle lid together with the onion. Then put the turtle bowl in a cage and steam it with boiling water for 3-4 hours, then take it out, and take out the chicken, elbow meat, onion and ginger slices. Pour the turtle soup into the pot, boil it and thicken it with wet starch.

Steamed mullet

Its food is Korea.

Features are bright colors, fresh mullet and crispy bamboo shoots.

raw material

Mullet1500g, Tricholoma matsutake15g, canned bamboo shoots15g, scallion 25g, ginger10g, cooking wine 25g, crystal sugar10g, refined salt 5g and sesame oil 30g.

manufacturing process

1. After soaking the pine mushrooms in water, wash the sediment, remove the pedicels, peel and wash the ginger, and cut into pieces with canned bamboo shoots, with the length of 2.5cm, the width of 1 .5cm and the thickness of1mm; Peel the scallion, wash it and cut it into 3 cm long sections. 2. Scaled mullet, washed, disembowelled, gills and viscera removed, obliquely cut several knives on both sides, put into a soup basin, loosen shredded beef, bamboo shoots and ginger on the fish section, and add cooking wine, crystal sugar and salt; Put it in a steamer, steam for about 10 minutes, then take it out, remove the ginger and onion, and put the fish in a plate. 3. The soup in the original basin is filtered and heated, then sprinkled with sesame oil, boiled and poured on the steamed mullet.

Steamed Mandarin Fish

Its cuisine is Zhejiang cuisine.

The characteristic color is light and childish, pleasing to the eye, and tastes like crab meat, fresh and fragrant.

raw material

A mandarin fish (about 750g) and three slices of cooked ham (25g). 6 pieces (60g) of cooked bamboo shoots, 3 pieces of water-soaked mushrooms, 2.5g of refined salt, 5g of monosodium glutamate 1 .5g of Shaoxing wine, 20g of cooked chicken oil10g, 2.5g of ginger slices and onion1root.

manufacturing process

Wash mandarin fish and lay them flat on the chopping block. Cut it open from beginning to end with a knife, and then cut a piece diagonally every 25 cm on the back of the fish. The knife should be as deep as the bone. Take the big back. Add mandarin fish, add Shaoxing wine, ginger and onion slices and cooked ham, and steam in a cage for 15 minutes. After coming out of the cage, remove the onion knots, ginger slices and juice and pour them into a small bowl. Blanch mushrooms and bamboo shoots in boiling water, put three bamboo shoots on each side of the fish, put ham slices and bamboo shoots at intervals, and cover the mushrooms on the bamboo shoots. Pour the raw juice into a wok, add clear soup, monosodium glutamate, refined salt and cooked chicken to boil, and pour it on the fish.

Steamed cod

All the cuisines they belong to

It is characterized by bright red color and delicious taste.

raw material

Ingredients: thick slices of cod meat. Seasoning: delicious fresh soy sauce. Accessories: salad oil, shredded onion, shredded red pepper, shredded ginger and shredded coriander.

manufacturing process

(1) Put the thick cod fillets in a steamer and steam for about 10 minutes, then take out and remove the soup. (2) Pour the delicious soy sauce on the cod fillets and sprinkle with shredded onion, shredded ginger and shredded red pepper. (3) Ring oil, decorated with coriander leaves.

Steamed green eel

Sichuan cuisine

The characteristic color is white and clear, and the eel meat is tender and fat.

raw material

750 grams of fresh green eel. 59g of pig clean oil, 0/00g of pig fat and lean meat/kloc-,50g of egg white, 50g of bamboo pulp and 750g of clear soup. 1 .5g cooking wine, 3g pepper noodles, 5g salt, 2g pepper, 1 g monosodium glutamate,1g ginger and 20g vinegar.

manufacturing process

After killing the green eel, drain the blood, scald the saliva on the peeled surface with hot water (you can scrape the fish skin gently with a knife), and cut off the shark fin. Cut the fish into 2 cm long sections (or cut the bone spur with a knife, divide the eel in two and remove the internal organs). Spread the steamed bowl with clean oil and put the eel segments on the clean oil. Add pepper noodles, salt and pepper to the cooking wine, mix well and pour it on the eel section. Cut the pork into 3.3 cm long (about 0.5 cm thick) slices, put them on the eel section, seal the bowl with toilet paper, steam them in a cage and take them out. In another steaming bowl, add egg whites and cold broth and mix well. Steamed white hibiscus eggs in a cage, taken out and cut into pieces. Dice Dice Dice Dice Dice 2 cm long. The soup is not cooked. After taking out the steamed green eel bowl, add clear soup twice, drain the water, turn it over on a big disk, remove the clean oil, and put hibiscus eggs and dictyophora around it. Super clear soup to cook. After adding salt, pepper, cooking wine and monosodium glutamate, pour it into a plate and serve with ginger vinegar.

steamed shad

Its cuisine is Zhejiang cuisine.

The characteristic color is as white as silver, the meat is tender, the taste is fresh and the wine is fragrant.

raw material

350g of shad, 25g of ham slices, 25g of mushrooms 1 piece, 25g of bamboo shoots, 25g of pig oil 1 50g, 2 slices of ginger, 7.5g of onion1piece, 7.5g of refined salt, 0.5g of monosodium glutamate, 25g of Shaoxing wine, 25g of cooked lard and 25g of sugar.

manufacturing process

1. Wash the shad and dry it with a clean cloth. Can't scale, because the scale of shad is rich in fat. Wash and drain the oil, spread it on the bottom of the buckle bowl, put the mushrooms on the clean oil, put the ham slices and bamboo shoots neatly on the meat oil, and finally put the herring scales down, then add the onion, ginger, wine, salt, cooked lard and monosodium glutamate. 2. Put the buckle bowl filled with shad in a cage or drain the water and steam it for about 15 minutes with high fire until the shad is mature. Take it out, take out the onion and ginger, put the soup plate on the buckle bowl, and pour the shad and marinade into the plate to serve.

Steamed Chinese Bass

Its cuisine is Cantonese.

Features white color, fresh flavor, suitable for all seasons.

raw material

Bass (1 700g), shredded pork (50g), shredded mushrooms (20g), refined salt (a little), lard (40g), sesame oil (a little), white soy sauce (a little), shredded ginger (1 g) and pepper (a little)

manufacturing process

1. Slaughter perch, eviscerate and clean it. Add salt, sesame oil and monosodium glutamate, mix well and pour into the belly of perch. Put two or three slices of onion on the bottom of the plate, and perch on the onion. 2. Stir with shredded pork, shredded mushrooms, shredded ginger and (a little) hot salt, soy sauce and chestnut powder, coat on the fish, steam for 10 minute, take out half of the original juice after cooking, add shredded onion and pepper to the fish, then boil lard and pour it on it, and add a little sauce and wine.

Steamed saury

Its cuisine is Jiangsu cuisine.

Features: the skin is white and oily, the duck meat is red and tender, the skin is fat and the bones are fragrant, which is extremely delicious.

raw material

2 swordfish (weighing about 400g), 5g cooked ham slices, 25g bamboo shoots, 4 water-soaked mushrooms, 50g diced pork plate oil, 20g Shaoxing wine, 5g refined salt, soy sauce 1 g, 50g onion, ginger slices and chicken soup.

manufacturing process

First, scrape the scales of saury, insert two bamboo chopsticks into the belly of the fish from the gills, roll out the internal organs and gills, wash them with clear water, put them in a pot with 80% heat and take them out, gently scrape the mucus off the fish with a knife (don't scratch the skin), then wash them with clear water, and cut off the fish tail at two-thirds of the fish with a knife for later use. 2. Put swordfish neatly in the soup basin, put bamboo shoots on the fish to make it smooth, put ham slices on the bamboo shoots, then add mushrooms, diced pork, onion and ginger slices, add salt, soy sauce and Shaoxing wine, and put it in a cage for about 65,438+00 minutes. When the fish is cooked, take it out immediately, take out onion and ginger slices, and pour in the marinade.

Steamed Mandarin Fish

Its cuisine is Huaiyang cuisine.

trait

raw material

1 strip of fresh mandarin fish, 20g of diced pork,10g of cooked ham slices,10g of water-soaked mushroom slices,10g of bamboo shoots and 6 shrimp skins.

manufacturing process

1. Wash pomfret, blanch with boiling water, wash and cut into two-sided willow knives. 2. Put ham slices, bamboo shoots slices, mushroom slices and shrimps alternately from the knife edge, then put some onion slices, ginger slices, sparerib oil and cooking wine on the fish, steam for 15 minutes, take out onion slices and ginger slices, and sprinkle with sesame oil to serve.

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

Tip 2: After cleaning the fish, evenly spread 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 about 50g of meat stuffing with a little soy sauce, sesame oil, salt, Jiang Mo and mushrooms, and put it into the fish belly, which will not only make the fish taste fresher, but also support the fish belly and make the steamed fish full.

Tip 4: Take a large piece of old ginger, take the longest piece and cut it into uniform and beautiful slender wires, shred the middle part of the onion (the unclear part is the same length as the ginger wire), spread it on a fish plate (for beauty and appetite), put the fish in the plate and 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, it will break the pot. The secret of many steamed vegetables is to steam food in a pot after boiling water.

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, and the fish will be out of the pot. Steam for 8 minutes by using the residual temperature in the pot, then take out the pot immediately, then spray the prepared seasonings (soy sauce, vinegar and clear oil) on the fish (salt or monosodium glutamate is not allowed, whichever is light and tender), 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 belly (the most tender and fragrant essence) as soon as possible, and strike 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 about1000g), 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 a slightly 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;

You can also put the prepared juice (soy sauce, vinegar, oil) in a small bowl, 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 juice is not so astringent, and the taste of fish is warmer and softer, which is suitable for the taste of the elderly and people who like light.

Introduce several kinds of steamed fish with different cuisines and tastes, and steam any fish you want! ! !