how to cook delicious fish? What steps can you take to steam delicious fish? First, choose fish

Don't choose the wrong color of water in the water storage tank. When shopping for fresh fish in the mall, look at the "water green". Because it is a reflection of the quality of water, if it is dark green or dark blue, it may be that there are too many algae plants, indicating that the fish tank has not been changed for a long time and the water tank has not been cleaned, which may endanger the physical and mental health of fish. In the water storage tank with clear green water and fluidity, the general fish will be fresher < P > Pick the size of the "eight-point" fish to determine its taste and safety factor. If it is too small, the fish have not yet grown up perfectly, the meat quality is not tender enough, and the fish bones will appear extra. It is very big, which means that the fish is old, the meat is not smooth, and many harmful substances are likely to accumulate in the body. Therefore, it is more suitable to buy fish with a size of "eight minutes". For example, the most suitable size for crucian carp and Wuchang fish is 1.5 kg, grass carp is .5 kg to 1 kg, and carp is 4 kg to 5 kg. < P > Don't buy fish if the meat is too red or too white. Because of the different kinds of fish, there are two kinds of fatty fish: bluefin tuna and swordfish. However, when we buy fish, once we find that the color of the fish is too bright red or bright white, it is probably the contribution of the colorant < P > Pay attention to the round eyes and gills of fresh fish, the cornea is completely transparent and clear, and the gills are clearly red. The slightly stale fish's eyeball is not round, the cornea is wrinkled and slightly turbid, and sometimes the eyeball overflows and turns red, and the gills are dark and grayish red or grayish purple. The rotten fish's eyeball collapses or shrivels, the cornea is wrinkled or cracked, and the internal organs are dark brown or gray

The price is too low, and the price is too low to be scary, so it is necessary to consider the origin, quality and safety problems of the fish. Second, if you want to eat the fish meat, you should have common problems.

When cleaning the fish, you should pay attention to cleaning the belly of the fish, especially in the area close to the spine seam. In addition, when eating fish, the black membrane in the abdominal cavity must be removed. This black film is the concentration of all kinds of harmful substances.

Cut fish should be inclined along the bones and wounds of fish to prevent the fish from being crushed. Live-slaughtered fish should not be cooked immediately, but should be left for a period of time before cooking to get rid of the fishy smell: when cleaning fish, it can also be from the cooking period. When cleaning the fish, you can pour some rice wine from the basin to remove the fishy smell after cleaning the fish by caesarean section. During the cooking period, ginger can be used to remove the fishy smell. It should be noted that the fish should be put in the pot for a while, and then the ginger should be put after the protein is coagulated. Or when frying, boil a little vinegar and rice wine to remove the fishy smell.

Steamed fish in boiling water: When the fish is suddenly exposed to continuous high temperature, external institutions will condense, which can lock the fresh juice in the internal structure. Therefore, when steaming fish, the water in the pot should be boiled first, and then the fish should be steamed. Third, the method of cooking fish

Steaming fish with boiling water is the healthiest way to eat, but in the case of steaming, the water should be boiled before steaming fish, and cold water should not be used to steam fish. Because the fish is steamed with boiling water, the fish will suffer from continuous high temperature, and the external protein institutions will coagulate rapidly, which can lock the fresh juice in the internal structure. In the case of steaming fish, you can also seal the fresh-keeping bag to avoid the fresh flavor of the fish.

It is best to thaw the frozen fish with milk or put it in water with a small amount of salt to unfreeze it. The purpose is to make the protein in the fish gradually coagulate when it meets salt and avoid the liquid outflow of nutrients in it. The taste of frozen fish is not as delicious as that of live fish. If it is used for cooking soup, it is suggested to put some fresh milk in the delicious soup to enhance the freshness of fish. 4. Teach you four steps to steam delicious fish.

Removing fishy smell is one of the most important processes for cooking steamed fish. First of all, it is best to choose fresh fish as raw materials, at least especially fresh chilled fish, and the black film in the belly of the fish must be scraped clean. Secondly, try to use warm boiled water when washing fish, and its actual effect of removing fishy smell is better than that of cold water. Finally, rub the fish with dry flour after descaling, leave it for a while, and then rinse it. This solution can not only remove the fishy smell, but also effectively ensure that the fish is fresh < P >. After the fish is washed, first cut the fish with a knife at an angle of 45, with a depth of about 2 cm, and the distance between each knife is 5cm. This is not only very easy to taste, but also easy to cook. Then, sprinkle a small amount of salt and rice wine on both sides of the fish body, wipe it open with your hands, and marinate it for 1 minutes, so as to better taste

Like raw pork, fish has a similar "acid discharge period", which is actually more delicious when it is left for a period of time, usually about two hours (at 1℃). Therefore, the fish that has just been killed need not be cooked immediately. In order to make the fish more delicious, put Dongru on a plate before steaming, put Chinese fish, and put mushroom slices, shredded bamboo shoots, ginger slices and so on in the wound of the fish.

The net weight of cooked fish should be controlled around 6g, so that the cooked fish with this volume can be mastered easily when cooking, and it looks beautiful and elegant when placed in a fish dish. Like many steamed dishes, you must boil the water in the pot before you put the fish in the pot, otherwise the steamed fish will not taste tight and lack flavor. Generally, 6 grams of fish are steamed for 7 ~ 8 minutes, and can be boiled after steaming.