4 tips for steaming fish

1. drain the blood. Steaming live fish must first use the body of the knife to hit the head of the fish, so that it fainted; and blood from the gills of the fish, so that the capillaries in the fish will not eat into the fish blood. This steamed fish meat white as jade, no fishy smell; on the contrary, not only the meat color is dull, and fishy smell is very heavy.

2. Hot water bubble. Live fish dissected and killed, scaling, cleaning, steaming before the fish must be 80 degrees Celsius hot water slightly soaked, so that not only can be deodorized, but also can make the steamed fish chest and abdomen is not ruptured, to maintain the integrity of the form.

3. late seasoning. Seasoning must be put in the pro-steaming. Premature curing, due to the salt has the effect of penetration and protein coagulation, will make the fish lose water and affect the tenderness.

4. Steam fish must be steamed with a strong fire boiling water, and to ensure that a mature, steamed twice will make the fish old and tasteless. Such as a 500 grams of bream, generally mastered in 5 minutes -10 minutes, too short a fish is not cooked, too long meat rough slag.

Steam fish tips

Secret one: the weight of the fish control in 600 grams or so, this size of the volume, placed in the fish plate, looks beautiful, but also raw and cooked fire is good to grasp;

Secret two: Packing up the fish, you can be chopped from the belly of the spine of the fish (sawed off with the end of the knife) to prevent the fish from steaming due to the contraction of the fish bone and the fish as a whole deformation, but if your craftsmanship! But if your handiwork is rusty, it's okay not to chop it, lest you spoil the fish and deform it before you start steaming it. After the fish cleaned up, in the fish body on both sides of the lard (oil also make up for it), and then dipped in a little white wine (you can also try to dip some foreign wine, may be opened up a new flavor);

Secret three: about 50 grams of meat mixed into a little soy sauce, sesame oil, salt, ginger, mushrooms, and then put into the belly of the fish, not only to make the fish flavor is more fresh, but also support the fish, so that the steamed fish form full;

Tip four: take a large piece of ginger, take the longest section cut into uniform beautiful long thin silk, will take the middle section of the green onion (not white, and ginger, etc.) shredded, (in order to beautiful, induced appetite) spread in the fish plate, the fish into the plate and then sprinkled some onion ginger silk on the fish;

Tip five: must be in the steamer pot of water, and then into the pot of fish (don't cool water will be on the pot of fish steaming, then smashed the pot. A lot of steamed dishes is the secret of the water after the food into the pot steam);

Secret six: steam 6-7 minutes that is off the fire (fire is the top secret);

Secret seven: turn off the fire, don't open the lid of the pot, the fish do not take out the pot, the use of the residual temperature in the pot, the "virtual steam" 5-8 minutes immediately after the pot, and then will be prepared in advance of the Seasonings (soy sauce, vinegar, oil, very little salt or no salt) drizzled all over the body of the fish (can not put MSG, in order to light, fresh and tender), and then casually put a few loose cilantro on the table to eat. Characteristics: This fish is as tender as tofu, as fragrant as crab meat, light and refreshing. If you are eating with others present, you should quietly aim your chopsticks at the belly of the fish as soon as possible (the most tender and flavorful part of the fish), and make the first move!

Seven points for steaming fish

1: If you are steaming a slightly larger fish such as lotus fish or grass carp (the weight should be controlled at about 1,000 grams), the steaming time can be extended for another 2-3 minutes, but not too long. Don't forget the "false steaming" trick.

2: Steam slightly larger fish, you can set up two chopsticks under the fish body, so that the fish leave the chassis empty, the fish body full of heat quickly cooked, out of the pot, in the kitchen, quietly withdraw the chopsticks, do not let the guests find your tricks.

3: steam slightly larger fish, you can also stand up the fish (like fish swimming in the water) steam. At this time, can be used to save 5 centimeters long green onions open the fish belly, so that the fish stand smoothly, in the fish body on both sides of the buckle put two small ceramic bowl fixed fish body (fish belly not put meat filling). At this point, you can also be in the fish body on each side of the side planing three knives, and in each knife slit into a piece of ginger. When the fish is steamed, remove the small bowl before serving.

4: can also be adjusted, ready to finally pour on the fish (soy sauce, vinegar, oil) juice in a small bowl, with the fish on the pot to steam, to be the fish out of the pot, this seasoning is also taken out of the pot, poured on the fish, this pouring juice with the front of the raw juice compared to the less astringent, the fish flavor is more gentle and soft, suitable for the elderly and those who like the taste of the lighter.

5: After the water boils, put the fish into the steamer, take it out after three minutes, pour out the fish soup in the plate, and then put it back into the steamer to continue steaming. This move determines the fish cooked not fishy, especially important.

6: in the steamed fish before, the first fish holding the head and tail bent on a bit, in the fish body bent on a ginger pad, this move to ensure that the fish is steamed waist bowed up vivid shape, to the "type" bonus points.

7: turtle live fish steamed, only in the pouring off steam three minutes after the soup with salt, shredded green onions and very fine ham seven, eight silk, other seasonings are not used to highlight the fish flavor.

Steamed fish seven common sense

1. salt method: the fish after washing and drying control, sprinkle fine salt, evenly spread all over the body of the fish, if it is a large fish, should also be in the belly of the salt, marinated for half an hour, and then made. After this treatment of the fish, steamed not easily broken, into the dish can be flavored.

2. add chicken oil method: do steamed fish, in addition to put good ingredients, and then put into pieces of chicken oil on top of the fish, so that the fish absorbed chicken oil, steamed out of the slippery delicious.

3. Boiling water on the drawer method: steamed fish, wait for the water to boil and then on the drawer steam, and to cover the pot tightly. This will steam out of the fish will be fresh and delicious, pure flavor.

4. Apply dry powder method: steamed fish, first in the fish coated with some dry powder, steamed without uncovering the lid. Such as 250g heavy fish, in the case of fish body thickness consistent, steam 8-10 minutes. For every 250g weight gain, steam for 5 minutes more.

5. Beer Guessing immersion method: steamed fishy fish, with beer marinade 10-15 minutes before steaming, not only fishy sharp reduction, and there will be a crab flavor.

6. leftover fish steaming method: steamed fish, such as a time to eat, and then eat can be beaten into an egg, made of fish steamed eggs, so the fish is not fishy.

7. Steam small fish head: small fish head rich in nutrients, but eat up less meat. Such as the first fish head on the board, chopped into fine chips with a knife, put in a large bowl, add the right amount of flour and monosodium glutamate, cooking wine, pepper, onion and ginger, mix well, with a high fire steam for more than 10 minutes, that delicious fish head soup is ready.