Tip one: the weight of the fish control in the 600 grams or so, this size of the volume, placed in the fish plate, looks beautiful, and raw and cooked fire good grasp;
Tip two: Packing up the fish, you can be chopped from the belly of the spine of the fish (with the end of the knife sawing), to prevent the fish from steaming due to the fish bone shrinkage and the overall deformation of the fish. Fish bone contraction and the overall deformation of the fish, but if your skills are relatively rusty, not chopping is fine, lest not start steaming, the fish spoiled deformation.
Secret Four: Take a large piece of ginger, take the longest section and cut it into long, even and beautiful julienne strips, take the middle section of the green onion (not clear, not white, and the ginger, etc.) shredded, (in order to be beautiful, appetite) spread on the fish plate, the fish into the plate and then sprinkled with some shredded onion and ginger on the fish;
Tip 6: Steam for 6-7 minutes and then turn off the fire (the fire is the top secret);
Tip 7: Turn off the fire, don't open the lid of the pot, the fish is not taken out of the pot, the use of pot residual temperature "virtual steam" 5-8 minutes immediately after the pot is out of the pot, then the fish will be taken out. 8 minutes immediately after the pot, and then the pre-prepared seasonings (soy sauce, vinegar, oil, little salt or no salt) poured all over the fish (can not be put MSG, in order to light, fresh and tender), and then casually placed a few loose cilantro on the table to start eating. Characteristics: This fish is as tender as tofu, as fragrant as crab meat, light and refreshing. If you are eating, you should aim your chopsticks at the belly of the fish as soon as possible (the most tender and flavorful part of the essence of the fish), so that you can get started!
Seven points to add:
1. If you are steaming a slightly larger fish such as lotus or grass carp (the weight should be controlled at around 1000 grams), the steaming time can be extended for another 2-3 minutes, but not too long. Don't forget the 'false steaming' trick.
2, steaming slightly larger fish, you can set up two chopsticks under the fish body, so that the fish leave the chassis overhead, the fish body is fully cooked in the heat, out of the pot, in the kitchen, quietly withdraw the chopsticks, don't let diners find your tricks.
3, steamed slightly larger fish, you can also stand up the fish (like fish swimming in the water) steamed. At this time, a savings of 5 centimeters long onion can be used to open the fish belly, so that the fish stand smoothly, on both sides of the fish body buckle put two small ceramic bowls to fix the fish body (fish belly does not put the 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, you 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 with the 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 to taste the lighter.
5, after the water boiled the fish into the steamer, three minutes after the removal of the fish soup in the plate, and then put into the steamer to continue to steam. This move determines the fish cooked not fishy, especially important.
6, before steaming the fish, first hold the fish head and tail bend on a bit, in the body of the fish bending on the pad a piece of ginger, which ensures that the fish steamed waist bowed up after the vivid shape, to the "type" plus 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.
Steaming 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 big fish, should be in the belly also smeared with 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 putting 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 to steam, and to cover the pot tightly. This will steam out of the fish will be fresh and delicious, pure flavor.
4. Smear dry powder method: when steaming fish, first coated with some dry powder on the fish, steamed without uncovering the lid. Such as 250g heavy fish, in the case of fish body thickness consistent, steamed 8-10 minutes. For every 250g weight gain, steam for 5 minutes more.
5. Beer Guessing immersion method: steamed fishy fish, marinated in beer for 10-15 minutes before steaming, not only the fishy taste is sharply reduced, and there will be a crab flavor.
6. Leftover fish steaming method: steamed fish, such as a time to eat, and then eat when you can beat 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. If 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, steam with a high flame for more than 10 minutes, that delicious fish head soup is ready.
Eight kinds of steamed fish method
(1) steamed grouper
Characteristics: fish shape is complete, the fish meat is tender, fat and smooth, fragrant fragrance.
Raw materials: a grouper (weighing about 1000 grams). 50g of lard. 5g of salt, 0g of monosodium glutamate (MSG). Salt 5 grams, monosodium glutamate 0.5 grams, 15 grams of wine, 5 grams of green onion. Soy sauce 25 grams, ginger 10 grams.
Production process: grouper slaughtered, cleaned. Grave 5 knives on both sides of the fish body, cut the lard into 10 slices. Stuff each cut in the fish with lard, 1 slice of ginger and green onion. Take another cup. Add the salt, soy sauce and wine, and steam the fish together in a steamer over high heat until the fish is cut and boned. Pick off the green onions, ginger, lard slice, sprinkled with monosodium glutamate (MSG), with steamed soy sauce flavorings can be eaten.
(2) steamed bream
Characteristics: fish shape integrity, soft and tender fish meat, fresh flavor, soup clear flavor mellow.
Raw materials: fresh bream a (net weight of about 750 grams). 15 grams of cooked ham, 2.5 grams of sliced bamboo shoots, 25 grams of mushrooms in water. 10 grams of oil, 4 grams of ginger, 3 grams of ginger, 5 grams of green onion, 5 grams of vinegar, 4 grams of salt, 3 grams of monosodium glutamate, 2 grams of wine, 2 grams of green onion, 250 grams of broth.
production process: the bream slaughtered after the scales, gills, disemboweled and cleaned, and then into the pot of boiling water blanch, fished out, scraped off the black membrane, rinsed in the fish spine parts of the body straight graver crosses, will be arranged in a deep dish of fish, in order to bamboo shoots, mushrooms, oil, ham slices on the body of the fish, plus salt, wine, broth, and then put on the ginger, green onion knots, into the steamer basket with a high-flame steam for 10 minutes, to be the fish eyeballs protruding that is mature, up from the cage. eyeballs protruding that is ripe, from the cage to remove the onion and ginger, will be decanted into a bowl for another use, the fish into the long waist plate. The bowl of the original juice soup into the refined salt, monosodium glutamate and boiling broth 70 grams, adjust the taste, and then poured on the fish body that is ready. Eat with ginger, vinegar dipping.
(3) Steamed red shirt fish
Characteristics: fish shape is complete, the fish meat is soft and tender, fresh and flavorful, broth is clear and mellow.
Production process:
1, kill the good fresh fish (frozen fish is not suitable for steaming) washed and drained, with a small amount of salt will be evenly smeared on both sides of the fish;
2, ginger shredded, spread on the bottom of the plate and the surface of the fish, the stomach also stuffed a little bit;
3, under the pot steaming for 10 minutes;
4, cut a little chopped green onion standby, burn hot! a little oil (the same amount as usual stir-fry);
5, fish out of the pot sprinkle with chopped scallions, drizzle with the appropriate amount of Li Kui Kui ~ soy sauce, pour the hot oil on the surface of the fish.
TIPS:
The trick to determine whether the fish is steamed or not generally look at the eyes, if the fish eyes become white and protruding, indicating that cooked;
If the fish is relatively large strips, you can use a knife to cut a few slits in the sides before the pot, so that it is more likely to be steamed;
Ginger is a must to do the fish, regardless of any kind of cooking method.
(4) Steamed Lemon Bass
Characteristics: fish shape is complete, the fish meat is soft and tender, fresh and flavorful, the soup is clear and flavorful.
Ingredients: sea bass (1, 1 catty), lemon (2), cilantro (1), red pepper (1), garlic (3 cloves)
Seasoning: fish sauce (4 tablespoons), sugar (2 tablespoons), salt (1 tablespoon)
Tools: juicer
Wash 2 lemons, cut them in half, and put a half of a lemon in a juicer, squeeze the juice out. Squeeze out the juice to make lemon juice for use. The remaining half of the lemon is cut into thin slices with a knife and placed on the side of the plate for decoration. The garlic is flattened to remove the clothes and chopped into a paste, the red pepper is washed and cut into dices, the cilantro is washed and the cilantro stems are cut into pieces, the cilantro leaves are reserved for use.
Mix the sauce: put the garlic, red pepper and cilantro into a bowl, add 4 tablespoons of fish sauce, 2 tablespoons of sugar and lemon juice, mix well.
Clean the sea bass, rub 1 tablespoon of salt all over the fish and put it in a dish with the sauce. Bring a half-boiler of water to a boil, add the sea bass and sauce, cover and steam over high heat for 7 to 8 minutes, until the fish's eyes pop out and the fish can be pierced with chopsticks. Remove the steamed sea bass and sauce, pour the sauce over the fish and garnish with some cilantro leaves.
(5) Steamed Grass Carp
Features: fish shape is complete, the fish meat is soft and tender, fresh and flavorful, broth is clear and flavorful.
Ingredients: 500 grams of net weight of grass carp. Like light people do not put pepper and add wine, or low white wine to do braised sauce
Ingredients:
1. Ingredients. Evenly coated with salt and pepper, marinated for 1 hour
production process: in addition to salt and pepper, but also in the head of the abdominal cavity of the fish cut the knife flower put on the onion, so that when steaming can go out of the fishy smell marinated, on the pot, over medium heat, steaming for 8 minutes. 8 minutes later, out of the pot, arranged on the fish plate, oh, the aroma of choking out. Stir frying spoon oil, burn to 89 minutes hot, add ingredients, stir fry. Add vinegar, wine, pepper powder, sugar, soy sauce and the appropriate amount of water in turn, after boiling, change to low heat, collect the soup out of the pot, pouring juice.
?(6) steamed turbot
turbot sprinkled with salt, monosodium glutamate, wine, ginger, scallions, into the pot on high heat and steamed for 7 minutes;
pick up steamed ginger and scallions, and then put shredded scallions, light soy sauce, soy sauce, and drizzled with hot oil can be used on the fish.
The meat is thick and less spiny, fresh and delicious.
(7) steamed flatfish
Ingredients: flatfish 1
Seasoning: 5g of wine, 10g of salad oil, 10g of scallions, 10g of ginger 10g of scallions, 10g of ginger, 10g of salt, 5g of cilantro, 2g of red pepper, 2g of red pepper
Methods:
1, flatfish, remove gills, remove the viscera, wash the fish back graved with a flower knife.
2, plate code on the green onion, ginger, flatfish into the steamer plate, fish and then code on the green onion, ginger, pour wine, salt.
?3, drawer pot of water, water boiling, the steam plate into the medium-high heat steaming 10 minutes off the fire, and then virtual steam for 5 minutes.
4, the fish plate from the drawer out, pick out the green onion, ginger, put on the green onion, ginger, oil heating poured on the green onion and ginger, steamed fish sauce is also poured, put on the coriander, red pepper garnish.
(8) steamed Guihua fish
Main ingredients: Mandarin fish 600 grams
Seasonings: 30 grams of vegetable oil, 15 grams of scallions, ginger 10 grams, 2 grams of pepper, 3 grams of salt, 15 grams of soy sauce
Practice:
1. fresh Guihua fish, remove the viscera, wash and spare;
2. scallions to the root, ginger peeled, washed, cleaned, chopped;
2.
3. Coat the fish with salt and white pepper;
4. Spread the fish with crushed ginger;
5. Put the fish with the dish into a pot of boiling water and steam for 13 minutes;
6. Pour off the water in the dish after steaming, and pour a thin layer of soy sauce over the fish;
7. Spread chopped green onions over the fish evenly;
8. Spread the chopped green onion evenly on the fish;
8. Heat 45g of oil in a separate wok over high heat until the oil emits white smoke;
9. Pour the oil over the fish and serve when it makes a sizzling sound.
Fish:
The fish scaled and disemboweled, put the fish into a basin and pour some wine, you can get rid of the fish in the region, and can make the fish taste fresh and tasty.
?Fresh fish cut open and cleaned, soaked in milk for a while can remove the fishy, but also to increase the fresh flavor.
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