There are many kinds of fish for steaming fish, such as perch, grass carp, Wuchang fish, etc. It is possible to steam the ingredients and ingredients for steaming are relatively simple, mainly with shredded green onion, ginger, seafood soy sauce, salt and oyster sauce. The fish will be cleaned, put the seasoning, water boiling on the pot steam can be, steamed fish is flavorful, and can fully retain the nutritional composition of the fish.

Steamed fish generally steamed how long

Bass meat fine, thin, steaming time is the shortest, generally in the water boiling on over, cover the pot to steam 5 to 8 minutes.

And grass carp, carp and other fish meat is relatively old, need to steam for about 12 minutes.

The steaming time of steamed fish is best kept below 15 minutes to avoid the meat being too old and affecting the taste.

Steamed fish home practices

Materials:

Fish perch bream and so on can be

Steamed fish soy sauce

Vegetable oil

Materials wine

Salt

Scallion partially sliced and partially shredded

Ginger partially sliced and partially shredded

Methods:

1. Cut a few slashes on both sides of the fish, evenly rub salt and cooking wine, put some ginger slices and marinate for 10 minutes.

2. Arrange the marinated fish on a plate, put it into a steamer and steam for 15 minutes.

3. Remove the steamed fish and spread with shredded green onion and ginger, drizzle with black bean sauce.

4. Heat a spoonful of oil and pour it over the fish.

There are many kinds of steamed fish, such as perch, grass carp, wuchang fish, etc. can be steamed, steamed ingredients and ingredients are relatively simple, mainly shredded green onion, ginger, seafood soy sauce, salt, oyster sauce. The fish will be cleaned, put the seasoning, water boiling on the pot steam can be, steamed fish is flavorful, and can fully retain the nutritional composition of the fish.

Which fish are more suitable for steaming?

There are many fish suitable for steaming, such as grass carp, perch, wuchang fish, carp, turbot and so on these, but the most common belong to the perch or grass carp, because these two kinds of fish skin is thin, the fish meat is firm and also more tender. Steaming out will not have a greasy thick skin, eating will not be very firewood, fish meat clip up will not be bad, if the technology is good, but will be steamed out of the kind of firm and tender garlic clove meat.

A, fish selection

Ordinary families to eat steamed fish, choose grass carp or perch is very cost-effective in terms of price, such as Wuchang fish or turbot, which are more expensive, the flavor does not necessarily do a lot better than perch. However, sea bass is also divided into sea bass and freshwater bass, on the flavor of the author feels that freshwater bass is better, probably because most of the sea bass is frozen, so the flavor will be greatly reduced.

Besides these kinds of, there is also a kind of carp, is also inland most families eat most of a kind of fish on weekdays, of course, live in the sea is probably not often eat. Carp is suitable for steaming, but in contrast it is a bit spiny, as most carp are relatively small and densely spiny. The one thing that gives it the edge, though, is that it will be a bit more flavorful than grass carp, for those who like it heavy on the freshness.

Second, steamed notes

1. How to ensure that the steamed fish firm and tender, steamed time and fire is the key, if the steam is too long, the fire is too big, the fish skin will rupture a large area, the fish meat is exposed, it will enter a lot of water, the freshness of the fish and gelatinous water, the fish naturally become very bad, gelatinous flow, not only lose tight The elasticity of the fish is lost, and it tastes very faggy. Therefore, when we steamed fish, be sure to steam over medium heat for 5 to 8 minutes.

And in order to avoid a short period of time can not be steamed through the fish, be sure to support the body of the fish with scallions or large ginger pieces, do not let the body of the fish and the plate tightly, the fish belly is also best to use a toothpick to support a little.

2. The temperature of the water when the fish is on the pot is also the most important thing to make the fish firm and tender and flavorful. Steamed fish is required to use hot water on the pot, because the water in the hottest time, can make the fish meat quickly contraction, this process can quickly lock the gelatin and nutrients in the fish meat, steamed out of the fish will be juicy, and tender.

Whether it is sea fish or freshwater fish, eating fish is fresh. In foreign countries, especially in Japan and South Korea, people often eat fish, and are mainly raw food, first of all, because of the abundance of seafood, seafood can be eaten raw is also known to all do, and secondly, raw food fish is also in order to maximize the retention of the fresh flavor, so no matter what cooking methods we use to do fish, should try to cook for a short period of time.

Conclusion: In addition to the taste of meat, fishy is also very important. Especially very sensitive to fishy people in the purchase of fish directly can give up fishy more heavy grass carp or carp, in addition to the fish marinade, put some wine, onion, ginger and pepper soaked water, pepper these more marinade for a while.

Steamed fish generally choose what fish choose what fish to do steamed fish

1, steamed fish generally choose bass.

2, perch nutritional value is particularly high, not only very rich in protein, but also a lot of vitamins and trace elements, often eat perch on the health of the body is particularly beneficial, perch with this practice of steaming, you can make the perch taste particularly tender, particularly smooth. Perch, also known as perch, Zhaihua, perch board, four-ribbed fish, etc., commonly known as perch shark, and the Yellow River carp, Mandarin fish and Heilongjiang Xingkai Lake whitefish and listed as "China's four major freshwater fish".

Steamed fish with what fish is better steamed fish with what fish

1, yellow croaker: yellow croaker is also known as the yellow croaker, the yellow croaker family yellow croaker genus of a genus of yellow croaker collectively. Born in the East China Sea, there are two hard stones in the head of the fish, called the fish brain stone, so it is also known as the stone head fish. The white swim bladder in the belly of the fish can be used as fish glue.

2, Mandarin fish: Mandarin fish is a kind of home can be eaten fish, also known as Mandarin fish, Guihua fish, Guihua fish, ao fish, ridge flower fish, fat Mandarin, flower carp, sow shell and so on. Siniperca chuatsi is a ferocious carnivorous fish, ferocious, often feeding on other fish, juvenile fish like to eat fish and shrimp, adult fish to eat fish, stop feeding in winter.

3, perch: there are many kinds of fish in Chinese can be called perch, which is the most common four kinds, respectively: sea bass, scientific name of the Japanese true perch, distributed in the sea, and estuarine saltwater-freshwater confluence. Songjiang perch, also known as four-gill perch, belongs to the descending sea migratory fish, the most famous.

4, Wuchang fish: Chinese Academy of Sciences Institute of Hydrobiology researchers found that there is a bream in Liangzi Lake is not in the previous literature. He named it group head bream, commonly known as Wuchang fish. Body length of 165-456 millimeters. The body is laterally compressed and high, diamond-shaped, the mouth end position, the mouth fissure is wider, curved, the body is greenish gray.