Tip 2: When sorting fish, you can cut 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 you are not familiar with the technology, you don't have to chop it, so as not to spoil the fish before steaming. After cleaning the fish, apply lard evenly on both sides of the fish (clear oil is also acceptable), and then dip it in a little white wine (you can also try dipping it in some foreign wine, which may create a new taste);
Tip 3: Mix 50 grams of minced meat with a little soy sauce, sesame oil, salt, Jiang Mo and mushrooms and put them in the fish's stomach, which will not only make the fish taste fresher, but also support the fish's stomach and make the steamed fish fuller.
Tip 4: Take a large piece of old ginger, take the longest piece and cut it into uniform and beautiful slender wires. Cut the middle part of the onion (the unclear part is the same length as the ginger wire) and spread it on a fish plate (for beauty and appetite). After the fish is put in the plate, 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 boils (don't steam the fish with cold water, it will break the pot. The secret of many steamed vegetables is to boil water and steam it in a pot.
Tip 6: Turn off the fire after steaming for 6-7 minutes (the heat is the top secret);
Tip 7: Don't open the lid after turning off the fire, and the fish will be out of the pot. Steam for 5-8 minutes by using the residual temperature in the pot, then immediately take out the pot, spray the prepared seasonings (soy sauce, vinegar, clear oil, little or no salt) on the fish (monosodium glutamate is not allowed to be put in order to be light and smooth), and then put a few loose parsley on the table at will to eat. Features: This fish is tender as tofu, fragrant as crab meat, light and refreshing. If someone else is present when eating, you should quietly aim the chopsticks at the fish's stomach (the most tender and fragrant essence) as soon as possible, and strike first!
Seven supplements:
1. If it is a slightly larger fish such as steamed lotus seed fish or grass carp (the weight should be controlled at about 1000g), the steaming time can be extended for another 2-3 minutes, but not too long. Don't forget the trick of "virtual steaming".
2. When steaming a slightly larger fish, you can put two chopsticks under the fish, so that the fish can leave the chassis above the head, and the fish will cook quickly after being fully heated. After cooking, quietly take back the chopsticks in the kitchen, and don't let the diners find out your tricks.
3. When steaming a slightly larger fish, you can also stand the fish up (like a fish swimming in water) and steam it. At this time, you can use a 5 cm long green onion to open the fish belly and let the fish stand firm. Two small ceramic bowls are used to fix the fish body on both sides (there is no meat stuffing in the fish belly). At this time, you can also plane three knives on both sides of the fish, and put a piece of ginger in each slit. After the fish is steamed, take out the small bowl and serve.
4. You can also put the prepared juice (soy sauce, vinegar and oil) in a small bowl, pour it on the fish and steam it with the fish. After the fish is out of the pot, take this seasoning out of the pot and pour it on the fish. Compared with the original juice, this juice is not so astringent, and the taste of fish is warmer and softer, which is suitable for the taste of the elderly and people who like light.
5. After the water is boiled, put the fish in the steamer, take it out after three minutes, pour out the fish soup on the plate, and then put it in the steamer to continue steaming. This action determines that it is particularly important that the fish does not smell when cooked.
6. Before steaming the fish, bend the head and tail of the fish and put a piece of ginger in the bend. This can ensure the vividness of the waist bow of the fish after steaming, and add points to the "shape".
7. When the tortoise shell live fish is steamed, only add salt, shredded onion and shredded ham when the soup steamed for three minutes is poured out, and do not add other seasonings to highlight the fish flavor.
Seven Common Sense of Steamed Fish
1. salt spraying method: wash the fish, dry it, sprinkle with fine salt and spread it evenly all over the fish. If it is a big fish, add salt to the abdomen, marinate for half an hour, and then do it. The fish treated in this way is not crisp when steamed, and can also be eaten as food.
2. Add chicken oil method: when cooking steamed fish, in addition to putting ingredients, put a few pieces of chicken oil on the fish to let the fish absorb chicken oil, which will be smooth and delicious after steaming.
3. Method of boiling water in the drawer: When steaming fish, wait for the water to boil and then steam it in the drawer, and cover it tightly. In this way, the steamed fish will be fresh, tender and delicious, with pure flavor.
4. Dry powder coating method: When steaming fish, first coat some dry powder on the fish, and don't uncover the lid when steaming. For example, if the fish weighs 250g, it can be steamed for 8- 10 minutes under the condition that the thickness of the fish is the same. Steam for 5 minutes for every 250g gain.
5. Beer soaking method: When steaming fish with strong fishy smell, marinate it with beer for 10- 15 minutes before steaming, which not only reduces the fishy smell sharply, but also has a crab smell.
6. Steaming method of leftover fish: If the steamed fish can't be eaten all at once, you can beat 1 egg to make steamed fish eggs when eating again, so that the fish won't smell fishy.
7. Steamed small fish head: Small fish head is nutritious, but it tastes less meat. For example, put the fish head on the chopping board, chop it into small pieces with a knife, enlarge the bowl, add appropriate amount of flour, monosodium glutamate, cooking wine, pepper and minced onion and ginger, stir well, and steam it over high fire for 10 minutes or more, and the delicious fish head soup will be ready.
Eight methods of steaming fish
(1) Steamed bass
Features: the fish is complete, fresh, tender, fat and smooth, and fragrant.
Raw materials: grouper 1 piece (about 1000g). 50 grams of pork suet. 5 g of refined salt, 0.5 g of monosodium glutamate, 0/5 g of Shaoxing wine/kloc-and 5 g of onion. 25g soy sauce, ginger slices 10g.
Production process: the grouper is slaughtered and washed. Cut 5 knives on each side of the fish, and cut pork suet into 10 pieces. Put pork suet, 1 ginger slices and onion slices into every knife edge of the fish. Have another drink. Add salt, soy sauce and Shaoxing wine, put them in a steamer with the fish, and steam them on high fire until the fish knife lines are exposed. Pick up onion, ginger, pork chop oil slices, sprinkle with monosodium glutamate, and bring steamed soy sauce to eat.
(2) Steamed snapper
Features: the fish is complete in shape, the fish is tender, fresh and delicious, and the soup is mellow.
Material: a fresh snapper (net weight about 750g). 15g cooked ham slices, 2.5g raw bamboo shoots, 25g water-soaked mushrooms. 10g diced suet, 4g ginger slices, 3g ginger rice, 5g onion, 5g balsamic vinegar, 4g refined salt, 3g monosodium glutamate, 2g Shaoxing wine, 2g onion segments and 250g clear soup.
Production process: Slaughter bream, remove scales and gills, cut it open and wash it, then blanch it in a boiling water pot, take it out, scrape off the black film, wash it, put the fish in a deep dish, then put bamboo shoots, mushrooms, diced vegetable oil and ham slices on the fish, and add refined salt and Shaoxing wine. Take Jiang Mo and vinegar with you when you eat.
(3) Steamed red shirt fish
Features: the fish is complete in shape, the fish is tender, fresh and delicious, and the soup is mellow.
Production process:
1, wash and drain the killed fresh fish (frozen fish is not suitable for steaming), and wipe both sides of the fish evenly with a little salt;
2. Cut the ginger into shreds, spread it on the bottom of the dish and the surface of the fish, and stuff a little into the stomach;
3. Steam in the pot for 10 minute;
4, cut a little chopped green onion for use, heat a little oil (equal to the usual cooking);
5. Sprinkle chopped green onion on the fish, pour in Li Kui jy soy sauce, and pour hot oil on the fish surface.
Tips:
The trick to judge whether the fish is steamed is to look at the eyes. If the fish's eyes turn white and stand out, it means it is ripe;
If the fish is large, you can cut a few holes on both sides with a knife before cooking, which is easier to steam;
No matter what cooking method, ginger is necessary for cooking fish.
(4) Steamed lemon perch
Features: the fish is complete in shape, the fish is tender, fresh and delicious, and the soup is mellow.
Ingredients: perch (1, 1 kg), lemon (2 pieces), coriander (1), red pepper (1), garlic (3 petals).
Seasoning: fish sauce (4 tbsp), sugar (2 tbsp), salt (1 tbsp).
Tools: Juicer
Wash two lemons, cut them in half, put one and a half lemons on the juicer, and squeeze them hard to make lemon juice for later use. The remaining half of the lemon is sliced with a knife and placed on the edge of the dish for decoration. Flatten garlic, remove clothes and chop, wash red pepper and dice, wash coriander and cut coriander stems, and keep coriander leaves for later use.
Sauce mixing: put garlic, diced red pepper and chopped leek into a bowl, add 4 tablespoons fish sauce, 2 tablespoons sugar and freshly squeezed lemon juice, and stir well.
Wash the perch, sprinkle 1 tbsp salt on the fish and put it on a plate with the sauce. Boil half a pot of water, add bass and sauce, cover the pot and steam for 7-8 minutes until the fish's eyes protrude. You can put the fish in with chopsticks. Take out the steamed bass and sauce, pour the sauce on the fish and decorate with some coriander leaves.
(5) Steamed grass carp
Features: the fish is complete in shape, the fish is tender, fresh and delicious, and the soup is mellow.
Material: grass carp, net weight 500g. I like light without pepper powder and wine, or make braised sauce with low-alcohol liquor.
Raw materials:
1. Raw materials of braised sauce
2. Evenly coat the prepared raw materials with salt and pepper powder and marinate for 1 hour.
Production process: In addition to salt and pepper, put onions on the cut flowers at the head of the fish's abdomen so that they can go out when steaming. After pickling, put it in a pot, steam it for 8 minutes on medium heat, then take it out of the pot and put it on a fish plate. Hehe, the aroma is choking out. Add oil to the frying spoon, heat it to 89% cooked, add ingredients and stir fry. Add vinegar, pepper powder, soy sauce and appropriate amount of sugar in turn.
? (6) Steamed turbot
Sprinkle salt, monosodium glutamate, wine, ginger and onion on the fish and steam for 7 minutes;
Pick up the steamed ginger onion, then put the shredded onion, soy sauce and soy sauce on the fish and pour hot oil on it.
Thick meat with few thorns is delicious.
(7) Steamed flat fish
Raw material: flat fish 1.
Seasoning: cooking wine 5g salad oil 10g onion segments 10g ginger slices 10g shredded onion 10g shredded ginger 10g salt 5g coriander 2g shredded red pepper 2g.
Exercise:
1, remove gills and viscera from the flat fish, and wash the fish's back with a flower knife.
2. Put the onion and ginger slices in the plate, put the flat fish in the steaming plate, put the onion and ginger slices on the fish, pour the cooking wine and add salt.
? 3. Drain the water in the drawer. After the water is boiled, put it in a steaming tray, steam for 10 minute, turn off the fire and steam for another 5 minutes.
4. Take the fish dish out of the drawer, slice the onion and ginger, add shredded onion and ginger, heat the oil, pour it on the shredded onion and ginger, pour the steamed fish juice on it, and decorate it with shredded coriander and red pepper.
(8) Steamed osmanthus fish
Ingredients: 600g mandarin fish.
Seasoning: vegetable oil 30g, onion 15g, ginger 10g, pepper 2g, salt 3g, soy sauce 15g.
Exercise:
1. Fresh osmanthus fish, eviscerated and washed for later use;
2. Rooted onions, peeled ginger, washed and chopped;
3. Sprinkle the fish with salt and white pepper evenly;
4. Then spread the fish evenly with crushed ginger foam;
5. Put the fish dish in a pot with boiling water and steam for 13 minutes;
6. After steaming, pour off the water in the plate and evenly pour a thin layer of soy sauce on the fish.
7. Then spread the chopped green onion evenly on the fish;
8. Start another pot, fire, put 45 grams of oil in the pot, and burn until the oil emits white smoke;
9. Pour the oil on the fish, and when it sizzles, you can eat it.
Cleverly remove fishy smell;
After cleaning the fish by descaling and laparotomy, put some yellow wine in the basin to remove the fishy smell of the fish and make it delicious.
? Fresh fish can be cut open and washed, and soaked in milk for a while, which can not only remove the fishy smell, but also increase the umami flavor.
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