Eating fish is nothing more than the word "fresh", and steaming is the best cooking method to experience the freshness of fish. If you think that steamed fish is just steamed in a pot, it's all wet. It's light to say that you don't know how to eat, and you're just spoiling the godsend food.

The cooking of steamed fish is also a science. Every step is exquisite, from fish selection to ingredients, from setting the plate to putting it into the pot, from heat to virtual steaming. 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 it is not allowed to be sloppy.

Basic steps

Step 1: Fish selection: It is best to control the weight of fish at about 5g. Beauty in a fish dish is secondary, and the key is that it is easier to grasp the raw and cooked heat.

step 2: fish shaping: after cleaning up the fish, cut off 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 then dip a little white wine.

Step 3: Fish seasoning: Mix a little meat with a little soy sauce, sesame oil, salt, Jiang Mo and mushrooms and put them into the belly of the fish, which will not only make the fish taste fresher, but also make the steamed fish look full.

Step 4: Set the fish plate: Take a large piece of ginger and scallion, cut it into long and thin shreds with uniform length, and spread it on the fish plate. After putting the fish into the plate, sprinkle some shredded scallion and ginger on the fish body. When it is ripe, it will be beautiful and delicious.

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

step 6: virtual steaming of fish: the so-called virtual steaming means that after the fire is turned off, do not open the lid, use the residual temperature in the pot to steam for another 5 to 8 minutes, and then take out the pot, and spray the prepared soy sauce, vinegar and a little clear oil all over the fish.

Special note

No.1 If the fish is slightly steamed, the steaming time can be extended for another 2 to 3 minutes; You can also put two chopsticks under the fish to make the fish leave the bottom of the plate and make the fish cook quickly when it is heated. You can also steam the fish upright, spread the belly of the fish with a section of green onion, so that the fish can stand stably. At the same time, draw a flower knife on both sides of the fish body, and put ginger slices in each knife seam. Remember, don't forget to steam.

No.2 If you want to make the smell of fish less astringent and more soft, you can put soy sauce, vinegar and a little clear oil-adjusted flavor juice 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.

The fish that is tender as tofu and fragrant as crab meat is light and refreshing, which will definitely make you 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-the belly of fish!

the secret of steamed fish

whether you are in north America, Europe or Australia, you can make high-level 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 each link in steamed fish making. Go back and try it, and soon you will feel the authority of a "gourmet".

now take a Wuchang fish as an example.

secret 1: the weight of the fish should be controlled at about 6g. The size of the fish in a fish dish looks beautiful, and it is easy to grasp the raw and cooked temperature.

secret 2: after cleaning up the fish, spread lard evenly on both sides of the fish (clear oil is ok), 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 5g of meat stuffing with a little soy sauce, sesame oil, salt, Jiang Mo and mushroom powder, and put them into the belly of the fish, which will not only make the fish taste fresher, but also support the belly of the fish and make the steamed fish full.

Tip 4: Take a large piece of old ginger, take the longest piece and cut it into even and beautiful slender shreds, shred the middle part of the green onion (which is the same length as the shredded ginger), spread it on a fish plate (for the sake of beauty and appetite), and then sprinkle some shredded onion and ginger on the fish;

secret five: after the water in the steamer is boiled, put the fish into the steamer (never steam the fish in cold water, then you will smash the steamer. The secret of many steamed dishes is that the food is steamed in the pot after the water is boiled.

tip 6: steam for 5 minutes and then turn off the fire (heat is the top tip);

secret 7: after turning off the fire, don't open the pot cover, and the fish will not be taken out of the pot. Use the residual temperature in the pot to "steam" for 8 minutes, then immediately take out the pot, and then drench the prepared seasonings (soy sauce, vinegar and clear oil) all over the fish (no salt or monosodium glutamate is allowed to be 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 belly of the fish as soon as possible (the most tender and fragrant essence), and strike first!

Key points:

1. If it is slightly larger fish such as steamed lotus fish or grass carp (the weight is controlled at about 1g), 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 to make the fish cook quickly when it is hot. After cooking, quietly withdraw the chopsticks in the kitchen, so as not to let the diners find your tricks.

3. You can also put the prepared juice (soy sauce, vinegar and oil) to be poured on the fish in a small bowl and steam it with the fish. After the fish is out of the pot, pour this seasoning on the fish. Compared with the raw juice in front, this pouring juice is less astringent, and the fish taste is warmer and softer, which is suitable for the taste of the elderly and those who like light.

Well, this is my steamed wuchang fish's complete biography, and the ring is the secret! Many people are only inspired by the visible details such as minced meat, but they forget some essentials afterwards. In fact, the trick of cooking and "virtual steaming" is the real secret.

Steamed fish

Raw material: a tail of perch

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, evenly apply suet on the fish after cutting with an oblique knife;

2. Shred the old ginger and shredded onion, spread them on a fish plate, and then sprinkle some shredded onion ginger, shredded green pepper and Shaoxing wine on the fish;

3. Pour two teaspoons of light 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 stir well to make seasoning juice;

4. After the water boils, put it in a fish dish, add seasoning juice and steam it for 7-8 minutes, then turn off the fire and let it simmer for 5 minutes before opening the lid;

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

operation notes:

1. When making steamed fish, pay attention to boiling water before serving in the pan, and do not add fish when it is cold, which will affect the taste;

2. Hot oil can also be sprinkled on the fish when it is finally cooked, but considering that modern health care has repeatedly warned people that "less oil and less salt, if you can avoid it, you can avoid it", so it is omitted;

3. Whether the fish is steamed can be judged by whether the fish's eyes turn white or inserting a toothpick into the thicker part of the fish's belly. If it can easily penetrate, it means that the fish is completely steamed.

Steamed bass cooked in microwave oven

People say that this is a lazy fish cooking method, and they totally agree. Wash the fish, make a few oblique cuts on both sides of the fish with a knife, rub some salt and white pepper on the fish, drop a few drops of wine and put it on a plate. Cut some shredded ginger and onion, put some shredded ginger in the belly of the fish, sprinkle some on the fish, and wrap the plate with plastic wrap. It usually takes me about three minutes to put it in the microwave oven, depending on the size of the fish and the power of the microwave oven. When the fish is steamed in the microwave oven, burn some boiling oil in the pan. It is better to burn the oil until it smokes. After the fish is steamed, carefully remove the plastic wrap (be careful when you say caution here, don't take it off, you will burn your hands if you are not careful. Because when the fish is steaming, all the steam is trapped in the plate), pour soy sauce and your favorite seasoning on the fish, spread the sliced onion on the fish, and pour the burnt oil on it. If the oil is hot enough, it will make a "squeaky" sound when pouring, just enough to soak the onion and remove a lot of fishy smell from the fish. Give it a try. You can also cook a steamed fish in five minutes.

Steamed fish

The weight of steamed fish should be controlled at about 6g. This size, when placed in a fish dish, looks beautiful, and it is easy to grasp the raw and cooked temperature.

After cleaning up the fish, spread lard evenly on both sides of the fish (clear oil is also acceptable), and then dip a little white wine; About 5 grams of meat stuffing is mixed with a little soy sauce, sesame oil, salt, Jiang Mo and mushrooms, and then put into the belly of the fish. This will not only make the fish taste fresher, but also support the belly of the fish and make the steamed fish full.

The appearance of steamed fish is very important. Take the longest section of a large piece of old ginger and cut it into even and beautiful slender shreds. Cut the middle section of green onion and spread it on a fish plate. Then put the fish in the plate and sprinkle some shredded green onion and ginger on the fish.

well, the most important step now is to put the fish into the pot after the boiler is boiling. Never steam the fish in cold water. Turn off the fire after steaming for 6-7 minutes, but don't open the lid. Use the residual temperature in the pot to "steam" for 5-8 minutes before taking out the pot. Sprinkle the prepared seasonings (soy sauce, vinegar, clear oil, little or no salt) all over the fish (no monosodium glutamate is allowed to be light and tender), and then put a few loose parsley on the table at will to eat.

secret 1: the weight of the fish should be controlled at about 6g. The size of the fish in a fish dish looks beautiful, and it is easy to grasp the raw and cooked temperature.

secret 2: when cleaning up the fish, you can cut the fish's spine from the abdomen (cut it off with the tail of a knife) to prevent the fish from being deformed as a whole due to the contraction of the fish bones after steaming. However, if your skills are unfamiliar, you can do without cutting it, so as not to spoil the fish and deform it before steaming. After cleaning up the fish, spread lard evenly on both sides of the fish (clear oil is ok), and then dip a little white wine (you can also try to dip some foreign wine, and maybe create a new taste).

secret 3: mix about 5g of minced meat with a little soy sauce, sesame oil, salt, Jiang Mo and mushroom powder and put them into the belly of the fish, which will not only make the fish taste fresher, but also support the belly of the fish and make the steamed fish full.

Tip 4: Take a large piece of old ginger, take the longest piece and cut it into even and beautiful slender shreds. Cut the middle part of the green onion (which is the same length as the shredded ginger), spread it on a fish plate (for the sake of beauty and appetite), and then sprinkle some shredded onion and ginger on the fish.

secret five: be sure to put the fish into the pot after the water in the steamer is boiled (never steam the fish in cold water, then you will smash the pot. The secret of many steamed dishes is that the food is steamed in the pot after the water is boiled.

Tip 6: Turn off the heat after steaming for 6-7 minutes (the heat is the secret).

Tip 7: After turning off the fire, don't open the pot cover, and the fish won't take out the pot. Use the residual temperature in the pot to "steam" for 5-8 minutes, then take out the pot immediately, and then spray the prepared seasoning (soy sauce, vinegar, clear oil, little or no salt) all over the fish (MSG is not allowed to be light and tender), and then put a few loose parsley on the table at will.

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