The cooking of steamed fish is also a learning experience, from the selection of fish to ingredients, from the plate to the pot, from the fire to the virtual steam, each step has to pay attention. Of course, the taste can be adjusted according to their own preferences, but the fire and false steaming is the basic guarantee of steamed fish "fresh", not a little sloppy.
Basic Steps
The first step: the choice of fish: the weight of the fish is best to control in the 500 grams or so, placed in the fish plate beauty is secondary, the key is raw and cooked fire easier to grasp.
The second step: fish shaping: the fish clean up, with a knife will be fish spine from the belly chopped off, can prevent the fish steamed, due to the contraction of the fish bone and make the fish deformed, in the fish on both sides of the body smeared with lard, and then dipped in a little white wine.
The third step: the fish seasoning: a little meat grain mixed with a little soy sauce, sesame oil, salt, minced ginger, minced mushrooms and then put into the belly of the fish, both to make the fish taste more fresh, but also to make the steamed fish appear full.
The fourth step: the fish plate: take a large piece of ginger and scallions in the middle, cut into long and short uniform long thin silk, spread on the fish plate, the fish into the plate and then sprinkle some of the fish on the body of the scallion and ginger silk, ripe and even after both the beauty and flavor.
The fifth step: fish fire: fire is the key to steamed fish, as with many steamed dishes, be sure to boil the water in the pot, and then the fish into the pot, steamed for 6 to 7 minutes immediately off the fire.
Sixth step: the fish virtual steam: the so-called virtual steam is to turn off the fire, do not open the lid of the pot, the use of the residual temperature of the pot to steam for another 5 to 8 minutes after the pot, will be prepared to soy sauce, vinegar, and a little bit of oil drizzled all over the fish body can be.
Special Tips
No.1 If you are steaming a slightly larger fish, the steaming time can be extended for another 2 to 3 minutes; you can also set up two chopsticks under the fish to get the fish off the bottom of the plate, so that the fish are fully heated and cooked quickly; you can also stand up the fish to steam it, using a section of green onion to prop open the belly of the fish, so the fish can be stood up smoothly, at the same time, on both sides of the body of the fish cut a word knife, and in each slit of the knife into the ginger. Remember, don't forget the false steaming.
No.2If you want to make the flavor of the fish less raw and more soft, you can put the flavorful sauce made of soy sauce, vinegar and a little clear oil in a small bowl and steam it with the fish, and then remove it from the pot with the fish after false steaming and pour it over the fish.
Tender as tofu and fragrant as crab meat, the fish is light and refreshing, which will definitely make you can't forget the procedure of making this steamed fish. Know how to eat it? I'll tell you, aim your chopsticks directly at the most tender and flavorful essence of the fish - the belly!
The Secret of Steamed Fish
Whether you are in North America or in Europe or Australia, you can make high level steamed fish without special ingredients. Steamed fish is an ordinary home cooking, but if you make higher than the level of the restaurant, but also to come to me, I tell you the secrets of the various aspects of the production of steamed fish. Go back and try, immediately you will have the "gourmet" feeling of authority.
Now, take a piece of Wuchang fish for example.
Secret one: the weight of the fish is controlled at about 600 grams, such a size of the volume, placed in the fish plate, looks beautiful, and raw and cooked fire is good to grasp;
Secret two: the fish cleaned up, in the body of the fish on both sides of a good smear of lard (the oil is also good), and then dipped in a little white wine (you can also try to dip some of the foreign wine, and perhaps the creation of new flavors);
Secret Third: about 50 grams of meat mixture into a little soy sauce, sesame oil, salt, ginger, mushroom into the belly of the fish, not only to make the fish taste more fresh but also to support the belly of the fish, so that the shape of the steamed fish full;
Secret four: take a large piece of ginger, take the longest section of the longest cut into a uniformly beautiful long thin wire, take the green onion in the middle (not white, and ginger, equal to the length of the shredded wire) shredded, (in order to beautiful, appetite) on the fish plate, the fish into the plate and then on the fish, will be fish into the plate and then sprinkle some green onion and ginger on the fish;
Secret five: steamer water boiling, and then the fish into the pot (do not cool water will be the fish on the pot steam, that will smash the pot. A lot of steamed food tips are water boiling food into the pot steam);
Secret six: steam 5 minutes that is off the fire (fire is the top tips);
Secret seven: turn off the fire, don't open the lid of the pot, the fish is not out of the pot, the use of the residual temperature in the pot, the "virtual steam" 8 minutes immediately out of the pot, and then will be pre-prepared seasoning (soy sauce) Then pour the pre-prepared seasonings (soy sauce, vinegar, oil) all over the fish (no salt, monosodium glutamate (MSG), in order to be light, fresh and tender), and then casually put a few cilantro on the table to start eating.
Features: This fish is as tender as tofu, as fragrant as crab meat, and as light and refreshing. If there are other people around, you should sneak your chopsticks into the belly of the fish (the most tender and flavorful part) as soon as possible, so that you can make the first move!
Additional tips:
1. If you're steaming a larger fish such as lotus or grass carp (weighing in at around 1,000 grams), you can extend the steaming time by another 2-3 minutes, but not too long. Don't forget the "virtual steaming" trick;
2, steaming slightly larger fish, you can set up two chopsticks under the fish body, so that the fish is full of heat and quickly cooked, out of the pot, in the kitchen, quietly withdraw the chopsticks, don't let the guests find your trick;
3, you can also be adjusted, ready to finally dripping in the fish body (soy sauce, vinegar, oil) sauce in a small bowl, and then put it in a small bowl. , oil) sauce in a small bowl, with the fish on the pot to steam, when the fish out of the pot, this seasoning poured on the fish, such a pouring sauce compared with the previous raw juice, less raw, the fish flavor is more warm and soft, suitable for the elderly and those who like the taste of light.
How about, this is my steamed wuchang fish real secret book, ring ring is the secret! Many people are only inspired by the visible details such as minced meat, and then forget a few key points, in fact, the fire, "false steam" trick is the real secret oh.
Steamed fish
Raw materials: perch a tail
Accessories: shredded green onion, ginger, wine, green and red pepper, soy sauce, vinegar, plate oil, vegetable oil, oyster sauce
Production method:
1, the fish will be cleaned, cut diagonal knives in the fish body and evenly coated with a good plate oil;
2, will be shredded ginger and shredded scallions, laying in the fish plate
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 wine into a small bowl and stir well to make a seasoning sauce;
4. Steam the pan of fish in a steamer until the water boils and add the sauce to the pan, then steam the fish over high heat for 7-8 minutes, turn off the heat, and smother the fish for 5 minutes before uncovering.
5. Pour the sauce over the fish while it is still hot.
Operation Note:
1, the production of steamed fish should pay attention to the water boiling on the pot, not cool water when the fish to join, it will affect the taste;
2, the final pot can also be hot oil dripping in the fish, but taking into account the modern health again and again cautioned that people "less oil and less salt, can be avoided" reasoning, so save it;
2, the final pot also can be hot oil dripping in the fish, but taking into account the modern health again and again cautioned that people "less oil and less salt, can be avoided," so save it.
3, determine whether the fish steamed can be based on whether the fish eye white or with a toothpick inserted into the thicker part of the fish belly, if you can easily penetrate that the fish has been fully steamed.
The microwave made steamed sea bass
People say this is a lazy way to make fish, and I totally agree. Wash the fish, make a few diagonal cuts on both sides of the fish with a knife, rub some salt, white pepper and a few drops of wine on the fish and put it on a plate. Cut some shredded ginger and green onion, put some of the ginger in the belly of the fish, sprinkle some on the fish and wrap the plate with plastic wrap. Put it in the microwave, depending on the size of the fish and the power of the microwave, usually I use about three minutes. While the fish in the microwave steam, take the pot to boil some boiling oil, it is best to boil the oil to the oil will smoke for good, fish steamed carefully take off the plastic wrap (here said careful indeed to be careful, do not casually a mortgage, accidentally will be their own hands to the scalding. Because the fish in the steam, all the steam is smothered in the plate), in the fish into the soy sauce and your favorite seasoning, the cut green onion shredded flat on the fish, dripping with burned oil, if the oil is hot enough, dripping will be "giggling and giggling" sound, just can be drenched with shredded green onion cooked, but also remove a lot of fishy flavor. You can make a good steamed fish in five minutes.
Steamed fish
The weight of the steamed fish should be controlled at about 600 grams, so the size of the volume, in the fish plate, looks beautiful, and raw and cooked fire good grasp.
The fish will be cleaned up, in the fish body on both sides of the lard (oil can also be), and then dipped in a little white wine; about 50 grams of meat mixture into a little soy sauce, sesame oil, salt, ginger, mushrooms, and then put into the belly of the fish, which can make the fish flavor is more fresh, but also support the belly of the fish, so that the steamed fish full of shape.
The shape of the steamed fish is very important, take the longest section of the large piece of ginger cut into uniformly beautiful long thin silk, will take the middle section of the green onion shredded and spread on the fish plate, and then put the fish into the plate, and then sprinkle some green onion and ginger silk on the fish.
Well, now the most important step: in the steamer pot of water boiling, and then the fish into the pot, do not use cold water will be on the pot to steam fish. Steam 6-7 minutes after the fire, but do not open the lid, the use of the residual temperature of the pot "virtual steam" 5-8 minutes and then out of the pot, the pre-prepared seasonings (soy sauce, vinegar, oil, very little salt or no salt) drenched all over the body of the fish (can not put monosodium glutamate (MSG), in order to seek a light, fresh) The fish will be served with a few sprigs of loose cilantro, and then eaten.
Secret one: the weight of the fish control in the 600 grams or so, this size of the volume, placed in the fish plate, looks beautiful, and raw and cooked fire good grasp.
Secret Tip 2: Packing fish, fish spine can be chopped from the belly (with the end of the knife sawing), in case the fish steamed due to the contraction of the fish bone and the overall deformation of the fish, but if your craft is relatively rusty, not chopping is also fine, lest not yet started steaming, the fish spoiled deformation. After the fish is cleaned up, smear lard on both sides of the fish body (oil is also acceptable), and then dip a little white wine (you can also try to dip some foreign wine, and may create a new flavor).
Tip 3: Put about 50 grams of meat mixture into a little soy sauce, sesame oil, salt, minced ginger, minced mushrooms and put it into the belly of the fish, which can make the fish taste more fresh and support the belly of the fish, so that the steamed fish is full of shape.
Tip 4: take a large piece of ginger, take the longest section cut into a uniformly beautiful long thin silk, will take the middle section of the green onion (not white, and ginger, etc.) shredded, (in order to beautiful, appetite inducing) spread on the fish plate, the fish into the plate and then sprinkle some onion and ginger on the fish.
Tip 5: Be sure to boil the water in the steamer, and then the fish into the pot (do not cool water will be fish on the pot steam, that will smash the pot. A lot of steamed dishes the secret is that the water boils after the food into the pot to steam).
Secret six: steam 6-7 minutes that is off the fire (fire is ** secret).
Secret seven: turn off the fire, do not open the lid, the fish do not take out the pot, the use of the residual temperature in the pot "virtual steam" 5-8 minutes immediately after the pot, and then pre-prepared seasonings (soy sauce, vinegar, oil, very little salt or salt) drenched all over the body of the fish (can not put monosodium glutamate (MSG), in order to seek a light, fresh and tender), and then randomly placed on the few loose coriander after The first thing you need to do is to put a few loose cilantro on the table and start eating.
This fish is as tender as tofu, as fragrant as crab meat, light and refreshing.