First, the daily practice is to open the sieve and steam the fish
Pepper, a little carrot, Shao wine, salt, steamed fish and black soybean oil, water, a little vegetable oil, 1 snapper, and appropriate amount of onion and ginger.
1. Wash and scale the fish, remove the head and tail, then put it in 1 cm and slice it evenly, and the belly parts need to be connected without cutting;
2. After the fish is cut, add shredded ginger, Shaoxing wine, salt and steamed soy sauce and add soy sauce 10 minute;
3. Cut carrots, ginger and cucumbers into rhombic pieces, cut green peppers into sections, and put salted fish on a plate like proud as a peacock;
4. Then add the cut water chestnut slices and green pepper rings, boil the water in the steamer, put it in the pot, steam for 5 minutes, and stew for 1 minute;
5. After taking out the pot, remove the onion section and put the shredded onion, pour in the steamed fish soy sauce, and then pour some hot oil on the shredded onion.
Second, the nutritional value of steamed fish
According to different kinds of fish, the nutritional value of steamed fish is also different. For example, crucian carp can strengthen the spleen and reduce swelling, clear away heat and detoxify, carp can stimulate appetite and detoxify, and grass carp can warm the stomach and replenish deficiency. Generally speaking, the nutritional effects of various fish are different, but the nutritional components of fish can be preserved as much as possible through steaming.
Third, the common practice of steaming fish.
Food preparation
1 Pseudosciaena crocea, appropriate amount of onion ginger, olive oil, a little pepper, pickled pepper, steamed fish soy sauce, cooking wine and salt.
Method step
1, the large yellow croaker scraped the scales, removed the intestines and washed, and the peanuts on its body were inclined;
2. Then sprinkle with salt, marinate with cooking wine for 10 minute, then set the plate and put some ginger slices with onions in the plate;
3. After the fish is put on, add the onion and ginger. After the water in the steamer is boiled, put it in a steamer and steam for about 10 minutes.
4. After taking out the pot, pour out the soup, remove the onion and ginger, pour in the steamed fish and soy sauce, and add new shredded onion and red pepper;
5. Heat olive oil in a wok, add pepper and saute until fragrant, then remove the pepper and pour hot oil on the fish.
Fourth, the home-cooked practice of authentic steamed fish.
1 perch, proper amount of oil, a little umami juice, a little red pepper, a little onion and ginger, and a little wine.
1. Scale perch, dig out gills and viscera, shred ginger, cut onion into sections, and slice red pepper;
2. Put a little wine on each side of the perch after putting the flower knife, and then put it into the boiling water steamer;
3. Steam on high fire for 6 minutes and then steam for 5 minutes. After taking it out, pour out the soup, remove the onion and ginger, and spread the shredded onion and red pepper again;
4. Heat a small pot, add oil and umami juice to boil, and then pour the boiled soy sauce and oil while it is hot.