First, pomfret is the first choice, with less flesh, delicious taste and rich nutrition.
Second, the practice:
1) Prepare the materials.
2) after the fish is washed, it is not only easy to steam, but also more delicious to draw flower knives on both sides of the fish.
3) Put the fish in a bowl, add the onion, ginger, 1/4 teaspoon of salt and one tablespoon of cooking wine, and marinate for about 15 minutes.
4) Spread a layer of onion and ginger on the bottom of the dish (also put some in the fish belly), and then put the pickled fish.
5) Boil the water in the pot, steam the fish for about 6-8 minutes, and then steam for 2 minutes after turning off the fire.
6) Take out the steamed fish.
7) Pour in a proper amount of steamed fish drum oil.
8) Sprinkle shredded red pepper and onion, and then pour a little hot oil.
Third, tips:
1: It's better to marinate steamed fish, which is more tasty. It is not recommended to steam directly.
2: For fish with heavy fishy smell, you can put some onions and ginger on the fish. After steaming, remove the onions on the surface and replace them with fresh ones, otherwise the yellow color will affect the appearance and taste.
3. Pay attention to the time when steaming fish. If it is too old, the taste will be bad.
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What kind of fish is good for steamed fish?
Osmanthus fish
What kind of fish is better for steaming?
Personally, I think that steamed grouper, croaker, snakehead, yellow croaker and so on are all fresh and tender ~ as long as they are live fish, they can be steamed.
What seasoning should be put in steamed fish to make it delicious?
The weight of steamed fish should be controlled at about 600 grams, and the size of this size, placed in the fish plate, looks beautiful, and the raw and cooked temperature is easy to grasp.
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 50 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 uniform 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.
Ok, now the most important step: after the water in the steamer is boiled, put the fish in the steamer. 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.
This fish is tender as tofu, fragrant as crab meat, light and refreshing.
Seven secrets of steamed fish
Secret 1: The weight of the fish should be controlled at about 600g. The size of the fish in a fish dish looks beautiful, and it is easy to grasp the raw and cooked temperature.
Tip 2: When tidying up the fish, you can cut off the fish's spine from the abdomen (sawed 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, but if your skills are unfamiliar, you can do it without chopping, 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).
Tip 3: Mix about 50g of minced meat with a little soy sauce, sesame oil, salt, Jiang Mo and mushrooms and put them into the belly of fish, which will not only make the fish taste fresher, but also support the belly of 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 (the unclear part 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.
Tip 5: Be sure to put the fish into the pot after the water in the steamer is boiled (don't 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 fire after steaming for 6-7 minutes (the heat is the top 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 immediately take out the pot, and then spray the prepared seasoning (soy sauce, vinegar, clear oil, little salt or no salt) all over the fish (no monosodium glutamate, so as to be light and tender), and then put a few loose parsley on the table at will to eat.
Steamed fish, what fish is good?
The most important thing for steamed fish is to choose fresh fish with less thorns. Different regions have different tastes and different fish choices. Huaiyang cuisine-steamed mandarin fish, Jiangsu cuisine-steamed saury, Cantonese cuisine-steamed bass, Sichuan cuisine-steamed green eel, Shandong cuisine-steamed turtle, Zhejiang cuisine-steamed mandarin fish, steamed eel, steamed sea bass, steamed bass, etc.
If conditions permit, you can buy more expensive spotted fish, and many popular species are also delicious-for example, duckbill, perch, etc., needless to say.
Generally, fresh marine fish, steamed and delicious.
Among the freshwater fish, perch, saury and shad are suitable for steaming, while the other four big fish are generally cultivated with heavy soil flavor, but steaming is not suitable.
steamed shad
The flesh of shad is sweet and flat, and belongs to spleen and stomach meridians. It can warm the middle warmer to stimulate appetite, tonify asthenia, strengthen and nourish, warm the middle warmer to replenish qi, stimulate appetite, clear away heat and toxic materials, and treat sores. It is advisable to steam the fish with scales. After steaming the shad, the oil shed from it can be applied to the scalded area. The shad meat is tender and delicious, fatty under the scales, high in fat content, rich in unsaturated fatty acids, and has the function of lowering cholesterol, which is beneficial to prevent arteriosclerosis, hypertension and coronary heart disease. [
Steamed Aohua
Also known as: mandarin fish, the meat is tender and smooth, and it is known as "fresh water rat spot"
nutritive value
1) Oogway contains nutrients such as protein, fat, a small amount of vitamins, calcium, potassium, magnesium, selenium, etc. Its meat is tender and easy to digest. For children, the elderly and people who are weak and have poor digestive function of the spleen and stomach, eating Oogway can not only replenish deficiency, but also avoid worrying about digestive difficulties.
2) Eating octopus has the function of "tuberculosis", which means it is beneficial to the rehabilitation of tuberculosis patients.
3) Aohua fish is low in calories and rich in antioxidant components, which is an excellent choice for ladies who love delicious food, want beauty and are afraid of obesity. Aohua fish
Steamed saury
The scientific name of saury is "Coilia elata", which belongs to migratory fish. Every spring, swordfish swim up the river in groups, forming a fish season. There is an agricultural proverb "Swordfish comes from the fog of spring tide", which is the earliest fresh fish in spring. Swordfish is long and narrow, thin on the side, quite like a sharp knife, silvery white, tender in meat, but with many hairlike spurs. The meat tastes delicious, fat but not greasy, and has a slight fragrance. Liu Zai, a famous scholar in the Song Dynasty, once praised in a poem: "The shoulders are suddenly thundering, the blush is fresh, and the ginger and cinnamon pepper are floating on the nose." Swordfish is one of the main aquatic products in Zhenjiang, Jingjiang, Jiangyin and Zhangjiagang, which can be caught in the Yangtze River waters. In the early stage, saury was male, big and fat; In the later stage, females are mostly small and have little fat.
After "Qingming", the fish and meat of Dao became old, commonly known as "old Dao". Swordfish, shad, puffer fish and mandarin fish are known as the "four fresh foods of the Yangtze River". Strangely enough, this "Four Fresh Foods of the Yangtze River" has flowed back to the upstream Zhenjiang Basin, and its taste will change strangely and its value will drop sharply since the downstream reaches Nantong Tiansheng Port. Although it is * * * to drink a river, it is not difficult for authentic diners in the Yangtze River Basin to separate the fish out of the water basin!
steamed carp
Carp is sweet in taste and flat in nature. When it enters the spleen, kidney and lung meridians, it can tonify the spleen and stomach, promote diuresis and reduce swelling, promote lactation, clear away heat and toxic materials, and stop coughing and lower the breath. It is beneficial to all kinds of edema, edema, abdominal distension, oliguria, jaundice and milk obstruction.
Yi-:Carp has a good therapeutic effect on pregnant women's fetal movement and pregnancy-induced swelling. Traditional Chinese medicine believes that all parts of carp can be used as medicine. Carp skin can treat fish stalks; Carp blood can treat mouth-eye deviation; Carp soup can treat children's body sores; Carp has a special effect on edema and fetal movement in pregnant women.
Bogey: According to folk experience, carp is hair, and there is a thin thread on each side of carp, which should be removed when it is cut and washed. Patients with malignant tumor, lymphoid tuberculosis, lupus erythematosus, bronchial asthma, children's mumps, thromboangiitis obliterans, carbuncle, furuncle, urticaria, skin eczema and other diseases are all taboo.
Steamed snapper snapper, also known as Cargill.
1) Cargill fish is rich in nutrients, such as protein, calcium, potassium, selenium, etc., which can enrich the human body with protein and minerals.
2) Chinese medicine believes that Cargill fish has the effects of nourishing stomach and spleen, expelling wind and transporting food.
Steamed Sea Bass
Grouper has the medicinal value of invigorating spleen and benefiting qi. Because grouper often preys on fish, shrimp and crab, it will ingest astaxanthin rich in shrimp and crab at the same time. For human beings, grouper has become a food containing astaxanthin.
Astaxanthin (astaxanthin in English, also called astaxanthin in Japan, Hong Kong and Macao) is a super-strong natural extracellular antioxidant first isolated from lobster in 1938. It is also the only antioxidant that can delay the aging of organs and tissues. Grouper also contains astaxanthin, and the colloid of grouper's skin enhances the complete growth of epithelial tissue and promotes collagen ... >; >
What kind of fish is steamed and delicious but not very expensive?
Perch, cut a diagonal knife on the surface, then add some ham, ginger and onion and sprinkle with salt. After steaming, drizzle with hot scallion oil, which is super delicious.
What kind of steamed fish is delicious? How to steam?
The practice of steaming fish introduces the cuisine and its function in detail: microwave menu
Materials for making steamed fish: main ingredients: fish 1 strip (300-400g), onion 1 tree, and 3 slices of ginger.
Seasoning: 75g of cooking wine, 50g of light soy sauce, 5g of white pepper/kloc-0, 5g of salt/kloc-0, 5g of sugar/kloc-0, 50g of oil and a little of coriander. Teach you how to cook steamed fish, how to cook steamed fish is delicious 1. Scrape the scales, remove the internal organs, wash them, dry them, and cut the sides of the fish 3 degrees with a knife. 2. Take half an onion, divide everything into two, tap it, and cut the remaining half. 3. Put the two chopped shallots on a heat-resistant container and put the ginger slices. Then, put fish on it. Put the mixed seasoning on the fish, add 2 tablespoons of water, and cover it with heat-resistant cover (or plastic wrap). 4. Move the fish to the tea tray, then add oil 1 tablespoon to the steamed juice of the fish, and then pour the juice evenly on the fish. Finally, sprinkle with onion and coriander. The practice of steaming fish introduces the cuisine and its function in detail: home-cooked recipes
Production materials of steamed fish: main ingredients: 1, one carp (about one catty), cleaned and chopped in half. 2, half a green bamboo shoot (about two or two), shredded. 3, a small piece of ginger, sliced, and the other little finger is chopped into a spoon. 4, three onions, cut into sections. 5, two tablespoons of cooking wine. 6, a spoonful of sesame oil. 7, soy sauce two tablespoons. 8. Appropriate amount of salt. 9. One teaspoon of monosodium glutamate or chicken essence. Teach you how to cook steamed fish, and how to cook steamed fish is delicious.
1, ginger slices, onion segments, cooking wine and salt are covered with fish marinade 15 minutes or more.
2. Add soup or water to the fish bowl and steam in a boiling water steamer for 15 minutes.
3. After taking it out, pour the soup in the fish bowl into the wok and bring it to a boil.
4. Add shredded green bamboo shoots and chicken essence and cook for two minutes.
5, pour the pot into the fish, drop sesame oil and serve. If you like dipping, you can add soy sauce to the ginger paste. I don't dip in this light and delicious stuff:))
The practice of steaming fish in the top ten dishes of South China Sea fish fresh introduces the cuisine and its effect in detail: other cuisines make up deficiency, maintain health and improve eyesight.
Taste: salty and savory technology: steamed fish with ten platters of fresh South China Sea fish. Material: main ingredient: 750g grass carp.
Accessories: 50g of pork (fat), 50g of sausage, and (fresh) mushrooms10g.
Seasoning: 2g of ginger, 5g of coriander 1 0g, 5g of salt, 3g of monosodium glutamate, 20g of shallots, 0g of pepper 1 g, and 5g of sesame oil15g to teach you how to cook steamed fish in the top ten dishes of Nanhai Fish Fresh, and how to make steamed fish in the top ten dishes of Nanhai Fish Fresh is delicious1.
2. Sausage, fat meat and mushrooms are evenly shredded for use;
3. Put the onion strips horizontally on the waist dish, then put the fish on it, put the ginger slices on the fish, steam them in a cage for about 90 minutes until cooked, and take them out;
4. Remove the ginger and onion strips and drain the original juice for later use;
5. Pour the oil in a wok with medium fire, first pour the cooked oil on the fish, then put the sausage, fat and shredded mushrooms down and stir-fry, add the original juice, adjust the flavor, and thicken and pour it on the fish;
6. Sprinkle with sesame oil, sprinkle with pepper and clean coriander and put it on the fish tail. Tips for making steamed fish in the top ten dishes of South China Sea Fish Fresh: The fish should be fresh and steamed. The practice of steaming red herring introduces the cuisine and its effect in detail: private cuisine
Technology: Steamed Steamed red herring. Material: Ingredients: red herring 1 piece.
Accessories: shredded onion and ginger
Seasoning: seafood soy sauce and peanut oil teach you how to cook steamed red herring. How to cook steamed red herring is delicious. Production method: clean red herring; Dry the water of the fish with a clean cloth; Put shredded onion and ginger on the fish and steam in a steamer for 5 minutes; Take out the fish, pour in hot oil, and add seafood soy sauce. Video: chihe.sohu/20090118/n261817572. shtml Introduction: Steamed red herring is a typical Cantonese dish. When making this dish, the fish body should be cleaned. In addition, ginger can be added to the belly of the fish during steaming to further remove the fishy smell of the fish. When steaming, chopsticks are placed under the belly of the fish to ensure that the fish can be steamed thoroughly without being corroded by water vapor. The water generated in the steaming process can not be removed, which increases the delicacy of fish.
Hongliyu, again ... > >
What kind of fish is best to eat steamed fish? What kind of fish is suitable for steamed fish?
However, what kind of fish should steamed fish be cooked with? When cooking steamed fish, what kind of fish should I choose to cook? If you don't choose the fish well, you may not be able to make delicious steamed fish. So, what kind of fish does steamed fish use? Some experienced friends have given answers to this question. Selection of fish species suitable for steamed fish 1. Many people like to eat steamed fish. What is the best fish for steamed fish? The most important thing for steamed fish is to choose fresh fish with less thorns. Different regions have different tastes and different fish choices. Huaiyang cuisine-steamed mandarin fish, Jiangsu cuisine-steamed saury, Cantonese cuisine-steamed bass, Sichuan cuisine-steamed green eel, Shandong cuisine-steamed turtle, Zhejiang cuisine-steamed mandarin fish, steamed eel, steamed sea bass, steamed bass, etc. The common fish is mandarin fish, which is called "fresh water rat spot". If conditions permit, you can buy more expensive spotted fish, and many popular species are also delicious-such as duckbill, perch, etc., needless to say. Generally, fresh marine fish, steamed and delicious. Among the freshwater fish, perch, saury and shad are suitable for steaming, while the other four big fish are generally cultivated with heavy soil flavor, but steaming is not suitable. Selection method of fish species suitable for steamed fish 2. Because flat fish are heated evenly, Wuchang fish, mandarin fish and flat fish are often steamed. All steamed mandarin fish I see are open-edged. This method is obvious when steaming fish heads. Selection method of fish species suitable for steamed fish 3. Crucian carp or batfish. I often buy these two kinds of steamed fish, and they are not bad. What kind of fish does steamed fish use? On this issue, the above is the advice given by some friends who often cook steamed fish. When you plan to cook steamed fish, you might as well buy it and try it. You can only know what fish to use for steamed fish if you try it yourself. Also, whether steamed fish is good or not is inseparable from the practice of steamed fish.
What fish do you choose to make steamed fish delicious?
It is best to steam the perch. Raw materials: one perch (1.2 kg is the best), onion, ginger, coriander, cooking wine, salt, soy sauce, delicious, white pepper, sugar and oil. Practice: 1. Cut the cleaned bass into flower knives obliquely on both sides, and cut a knife edge deep to the fish bone along the back of the fish; Rub salt and cooking wine on the fish, put onions and ginger in each flower knife edge, then put onions (large sections) in the fish belly and put ginger slices on the back; 2. Steam on the pan for 15 minutes. When the fish is placed on the fish plate, it should be set up with a pair of chopsticks to prevent it from sticking to the fish plate. After steaming, take out the seasoning and pour out the soup; 3. Preparation of seasoning juice: Pour light soy sauce, delicious fresh wine and cooking wine into the pot, and then add shredded onion and ginger (the length of shredded onion is preferably 2 inches). After a small fire, add a little sugar and white pepper; The juice can be slightly adjusted according to your own taste. Then, pour the prepared seasoning juice into the fish dish, and put some raw shredded onion and coriander on the fish. At this time, a small amount of oil is heated in a pot, and then the boiled oil is evenly sprinkled on the fish, onion and coriander with a spoon, and it can be eaten. When cooking steamed fish, the production of seasoning juice is very important. Don't think that the seasoning of steamed fish is soy sauce. Careful eaters may find that salt is not used when making seasoning juice, because it has been used when steaming fish, which is one of them; Second, the main ingredient of seasoning juice is soy sauce. Because soy sauce has a heavy taste, it is enough not to put salt in it. If some friends are too troublesome, they can buy Lee Kum Kee's steamed fish sauce in the supermarket. When making steamed fish sauce, heat and add shredded onion and ginger (it will be difficult to make seasoning with steamed fish sauce).