Steamed silver cod

Main ingredient: cod

Accessories: green onions, ginger, cilantro

Seasoning: salt, monosodium glutamate (MSG), soy sauce, cooking wine, pepper, sugar

Cooking method:

1, the water will be dried with a paper towel of the cod, dipped in cornstarch on both sides, the pan with a little oil, into the green onions and ginger, plus soy sauce, cooking wine, sugar, pepper, MSG, a little water to cook for half a minute to make the material juice spare;

2, the pan with a little oil, the cod, the cod, the cod and other ingredients.

2, add a little oil in the pan, the cod into the frying until light brown on both sides, take out and then steam over high heat for 3 minutes, out of the pan drizzled with sauce, sprinkle green onions and ginger, parsley, pour a little hot oil can be.

Features: tender meat, fresh and salty.

Steamed Wuchang fish

Main ingredient: Wuchang fish

Accessories: broccoli, astragalus, goji berries, yam, lily, shiitake mushrooms

Seasoning: soy sauce, monosodium glutamate, sesame oil, cooking wine

Practice:

1, the fish will be washed abdomen cut flower knife, the ingredients are cut up and standby;

2, the cut fish add Cooking wine, green onions and ginger, cilantro into the fish belly a little, and then in turn will be yam, broccoli, astragalus, goji berries, mushrooms, lilies on the fish, sprinkle in monosodium glutamate, open the pot will be put into the fish steamed for 3 minutes, steaming to 8 mature and then add a little cilantro, out of the pot before drizzling into the soy sauce, sesame oil can be.

Features: tender meat, nutritious.

Steamed cod with winter vegetables

Main ingredient: silver cod

Accessories: winter vegetables, kale

Seasoning: pepper, salt, soy sauce, cooking oil, broth

Practice:

1, sit in the pot on the fire and pour in the oil, oil is hot, put in the winter vegetables to stir fry, add soy sauce, cooking wine, pepper, chicken broth cook for a few moments on a small fire out of the pot for use;

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2, will be blanched kale with boiling water and placed on a plate;

3, the cod with pepper, salt, chicken essence, cooking wine, marinade marinade for 10 minutes, put the steamer in the steamer and remove, placed on the kale, will be stir-fried with the winter vegetables with the juice drizzled in the fish on the fish can be eaten.

Features: fresh, tender, colorful.

Squash vegetables, bamboo shoots and mushrooms steamed bowl fish

Main ingredients: grass carp squash, asparagus, mushrooms, pancetta sesame oil, soy sauce, pepper, chicken essence, cooking wine, sugar, green onions, ginger, sugar

Cooking method:

1, squash cleaning surface salt with mushrooms, asparagus, pancetta, green onions, ginger shredded;

2, grass carp cut into 1 cm wide section of the yards placed in the plate;

3, frying pan on the fire, add oil, onion and ginger, shredded meat fried, shredded mustard greens, asparagus, mushrooms, shredded in turn down the pan, add soy sauce, cooking wine, chicken essence, sugar, pepper stir-fry, stir-fry well covered in the plate on the fish segments;

4, will be the fish on the steamer pot on a high flame steaming for six minutes out of the drizzle of sesame oil can be.

Features: fish soft smooth, flavorful.

Steamed fish

Materials: half a catty of fresh fish, sliced. Rice flour one or two. Two tablespoons of cooking wine. Two tablespoons of soy sauce. One coffee spoon of ginger and rice. One tbsp chopped green onion. One tbsp sesame oil. Salt to taste. One chopped cilantro. Two tbsp of blended oil. Two tbsp of soup.

How to do:

1: Add salt, soy sauce, ginger, green onion, cooking wine, sesame oil and sesame oil into the fish fillet, mix well and taste for more than ten minutes.

2, add rice noodles, soup and mix well.

3, put boiling water steamer in high heat steam about twenty minutes.

4, take out and sprinkle parsley can be eaten.

Steamed fish with asahi peppers and black beans

Materials; half a chub head, asahi peppers, black beans, cilantro, green onions, ginger, steamed fish oil, white wine, salt

Practice:

1, chub head evenly yards on a layer of salt, and then smeared with white wine pickle for half an hour.

2, the green onion and ginger shredded; the tempeh fried in oil, and then slightly whisked some; asahi peppers chopped, how much of this according to personal taste to decide; the fried tempeh and asahi peppers into a bowl, and then poured such as soy sauce, soy sauce should be put some more, adjusted the juice to be used.

3, the fish on the top and bottom of the onion and ginger, dripping a little steamed fish soy sauce on the pot steamed for 10 minutes, pay attention to be sure to wait until the water is open and then put the fish, steamed to 10 minutes, open the pot we can see a lot of soup in the plate, we have to pour this soup, this is the trick of steaming the fish, because the soup is very fishy, very much affects the flavor.

4, pour off the soup, we just adjusted the juice poured on the fish, and then steamed for 10 minutes off the fire, turn off the fire into the cilantro stewed for two minutes on the done.

Squash Minced Pork Steamed Fish

Ingredients: tilapia (1 tail), squash (50 grams), pork minced meat (50 grams), red bell pepper (1), green onion (2), ginger (5 slices)

Seasoning: oil (1 tablespoon), cooking wine (1 tablespoon), oyster sauce (1 tablespoon), soy sauce for steaming fish (2 tablespoons), white sugar (1/3 tablespoon), sesame oil (1/3 tablespoon)

How to make:

1. Wash the tilapia, cut a slice across the back of the fish, rub a layer of salt, and marinate for 5 minutes; cut the ginger into thin julienne strips, the green onion into scallion blossoms, and the red bell pepper into thin julienne strips.

2. Cut the squash into thin strips, put them into a bowl with the pork, add 1 tablespoon oil, 1 tablespoon cooking wine, 1 tablespoon oyster sauce, 2 tablespoons steamed fish soy sauce and 1/3 tablespoon sugar, and mix well, marinate for 15 minutes to taste.

3: Stuff tilapia with ginger and sprinkle with ginger. Spread tilapia with minced pork and squash, and marinate for 15 minutes.

4, to be sprinkled with a layer of shredded red pepper, and then cover the tilapia with a layer of plastic wrap.

5: Boil water in a pot, add tilapia and steam over high heat for 15 minutes. Remove from the pot, sprinkle with scallions and drizzle with 1/3 tablespoon sesame oil.

Steamed fish with chopped peppers

Raw material: one fresh fish, chopped peppers, chopped green onion and ginger.

How to do:

1, remove scales from the fish, remove internal organs and clean.

2, the head of the fish tail cut off, fish body cut fine knife, fish belly necklace, fish head center cut a small knife, with the back of the knife to flatten shaping. Fish tail center slightly de-boned shaping.

3, the bottom of the plate on the ginger, cut fish plated.

4, chopped green onion, ginger, chopped pepper.

5, the fish body slightly smeared with salt, cooking wine, and then sprinkled with chopped pepper, ginger.

7, take out and sprinkle with chopped green onion, pour a layer of hot oil can be.

Spicy Steamed Fish

Main ingredient: 1000 grams of grass carp

Accessories: 200 grams of glutinous rice flour

Seasonings: 10 grams of pepper, 10 grams of paprika, 50 grams of soy sauce, 35 grams of soy sauce, 30 grams of fermented soybean curd, 25 grams of rice wine, 50 grams of marinade, 5 grams of green onion, 20 grams of salad oil, 10 grams of vegetable oil, 10 grams of ginger juice, onion juice 15 grams

Practice:

1, put the pot on a high flame, put the salad oil hot, put the bean paste stir-fried, put the white marinade, curd juice, mash juice (rice wine), soy sauce, green onion juice, ginger juice;

2, the pot boiled over a low flame simmering thick, out of the pot to cool, filtered dregs of the old halibut;

3, will be fresh grass carp slaughtered, dry inside and outside the water, and the pectoral fins, take out the next two fan meat. Even the pectoral fins to take out the next two fans of meat, cut into strips;

4, chopped green onions;

5, take the steaming bowl, the grass carp meat neatly into the old brine, add, mix well marinated for 10 minutes;

6, put the glutinous rice flour, pepper, paprika, put the cage on a high flame steam for 10 minutes, dripping vegetable oil, sprinkle with minced green onions can be

Steamed fish with lotus leaves

Main ingredients: Siniperca chuatsi fish 1000 g

Accessories: asparagus 150 g, lard (plate oil) 150 g, chicken breast 200 g, 60 g of egg whites, 150 g of lotus leaves

Seasonings: lard (refined) 25 g, sesame oil 50 g, monosodium glutamate (MSG) 5 g, 5 g of sugar, 25 g of green onion, 25 g of ginger, 10 g of soy sauce, 5 g of corn starch, 100 g of wine, 10 g of salt. g

Practice:

1, the Mandarin fish scraped scales, chopped off the head, remove the viscera, clean, from the back of the spine at the knife to remove the spine (belly do not cut off), cut diagonally into 12 pieces;

2, green onions cut into segments, ginger slices;

3, the fish block into a bowl, put green onion segments, ginger slices, cooking wine, soy sauce, sugar, salt, monosodium glutamate pickle;

4, the chicken breast tendon, cut into silk, into the bowl, marinate in refined salt, and then into the egg white, wet starch paste dragged a good slurry;

5, asparagus blanch with boiling water, cut into thin filaments;

6, will be placed in a frying pan on high heat, put lard hot, into the chicken, asparagus fillet deep-fried to four mature, add monosodium glutamate, salt, cooking wine, stir fry after the chicken fillet, Asparagus shredded into 12 parts;

7, cut the lard into 12 slices;

8, will be washed lotus leaves, each divided into 4 parts, take 1 part of the smeared with sesame oil, put some lard, and then put 1 part of the fried shredded chicken, mushrooms, chilled into the belly of the fish, wrapped in lotus leaves, *** package of 12 parts, buckled in a large bowl, on the drawer for 20 minutes can be steamed.

Steamed fish with preserved mustard cabbage

Materials: carp (or carp) 750 grams, 150 grams of preserved mustard cabbage, 80 grams of peanut oil, 4 slices of fresh ginger, salt, monosodium glutamate a little.

Methods:

1, clean and chop the plum cabbage, put in the dish and fish surface.

2, when the pot of water boiling, the fish into the steam ten minutes can be.

3. Pour peanut oil and other ingredients into the pot and bring to a boil, then drizzle over the surface of the fish to serve

How to Steam Fish with Black Bean Sauce

Destroy the belly and scales of fresh sea bass and rinse it, cut the scallions into sections and the ginger into julienne strips

Slice a deep incision along the back of the fish with a sharp knife to allow for steaming, and make a flowery cut in the fish for flavoring

Spread 1/4 tsp salt and 1 tsp cooking wine over the fish and marinate for 10 minutes

Spoon two tablespoons of Laokanma's black bean sauce (along with the red oil) onto the surface of the fish

Spread green onion and ginger over the surface of the fish, and drizzle soy sauce over the edge of the fish plate

Put the fish plate in a steamer pot over medium-high heat, cover with a lid and simmer over medium-high heat for 8 to 10 minutes. Remove the fish plate discard the surface of the ginger, scallion can be served

Scallion steamed fish preparation materials:

Main ingredient: 300 grams of flatfish

Supplementary ingredients: Shiitake mushrooms (fresh) 100 grams

Seasoning: 3 grams of salt, soy sauce 10 grams of white wine 5 grams of sugar 2 grams of vinegar 5 grams of vegetable oil 10 grams of green onions 20 grams

Scallion steamed fish practices

1. Wash the fish, dry it, and sprinkle 3 grams of salt to marinate it for about 10 minutes;

2. Soak the shiitake mushrooms and cut them into dices;

3. Mix the oil, soy sauce, wine, black vinegar, sugar, and diced shiitake mushrooms well, and drizzle it on the fish;

4. Boil the water, and steam the fish for about 10 minutes on a high flame until chopsticks can be inserted into the fish;

5. Sprinkle with chopped scallions.

How to Steam Fish Tail with Preserved Vegetables

Ingredients:

150 grams of preserved vegetables, 1 slice of ginger, 1 green onion, 1 fish tail (about 500 grams). 1 tablespoon of light soy sauce, 1 teaspoon each of granulated sugar and dark soy sauce, a pinch each of salt and pepper.

Features: Fish meat is quite tender and smooth, and the sweet and flavorful prunes are the best way to serve with rice.

Operation:

1. Stir fry the preserved mustard greens with oil, sugar and dried onion. Wash the fish tail and set aside.

2, add dark soy sauce, salt in the plum cabbage, fish well.

3, put the fish tail, ginger strips, plum with 10 minutes of steaming, steamed and drizzled with hot cooking oil is ready.

Tips

1, the beet to choose to have salt sticky surface, yellow net, this is the sweet beet. Prune is usually more sand, to be thoroughly washed, after washing, it is best to soak for a period of time.

2, steamed fish will be placed on the plate on the green onions, and then put on the fish tail, chopsticks cushion fish tail can make the fire evenly, the fish will be easier to cook.

Shanghai Steamed Fish

Slaughter the fish, remove scales, viscera and gills and wash;

Slice the scallions, peel and slice the ginger;

Mushrooms cleaned and ready to use;

Bamboo shoots, ham, thinly sliced;

Put the fish on a plate, add scallions, ginger, mushrooms, bamboo shoots, ham slices, yellow wine, sugar, salt, monosodium glutamate, pepper;

The fish, add onion, ginger, mushroom, bamboo shoots, ham slices, wine, sugar, salt, MSG, pepper, and mix;

The fish is not a good choice.

Steam the fish in a pot over high heat for 15 minutes, drizzle with sesame oil to serve.

Steamed fish fillets practice

This dish is a small model quite attractive, easy to eat. The nutrition is also very good!

The last time I bought a fish, it was too big! The first thing you need to do is to get a good deal on the price of the fish, and then you can get a good deal on the price of the fish, and then you can get a good deal on the price of the fish.

Practice:

1, fish slices, with a little salt coated wine marinade for 10 minutes

2, plate (put some garlic underneath, after steaming a good smell of garlic)

3, the top of the minced green onion, minced ginger, minced carrots, soy sauce specializing in steaming fish

4, on the cage steamed for 7 minutes

Oranges and steam the practice of the fish rolls

Wash the fish fillet, sprinkle with seasoning marinade for 10 minutes

Orange slices, spread on a plate, fish fillet rolled up on the orange

Steamed on high heat (about 10m minutes)

Mayonnaise and green mustard sauce mix, squeeze on the steamed fish rolls

Steamed Fish with Oil Tofu Directions

Sliced the oil tofu in small pieces, spread on a plate

Fish Wash and slice the fish, lay it on top of the tofu

Spread the ginger, scallion and white onion (chopped scallion leaves last)

Drizzle with soy sauce (or soy sauce) and vegetable oil

When the water in the steaming pot comes to a rolling boil, put the fish in it, and steam it under the water for about 10 minutes. Sprinkle with chopped green onion when it comes out of the pan.

Steamed Fish with Minced Egg and Vegetables

Preparation and Preparation:

1, 75g boneless fish meat (it can be any kind of fish, I used flat fish meat, which has the flavor of crab), marinated with a pinch of pepper and 1g of lemon juice for 10 minutes in a flat layer in a deep dish

2, 10g of minced green onion, minced carrots, and minced celery each, 1 egg, salad oil 2 grams

3, take an empty bowl will be beaten into the egg, put the minced vegetables, salt, salad oil and lukewarm water (with half of the egg shell to measure the amount of 3 times), mix well, skim the top of the foam with a spoon

4, the stirred vegetables and egg mixture poured into the fish, covered with plastic wrap, on the drawer of the high heat to a boil on the low heat for 12 minutes to steam can be