Making steamed fish seems simple, with many skills, and all the key points can be mastered at once.
Fish is delicious, low in fat, low in calories and high in protein, and rich in various trace elements needed by the human body, so most people like to eat fish. Coupled with its implication of "having more than one year", there is a saying that "nothing can be done without fish", and people can't live without fish for the New Year holidays. Eating fish is nothing more than a word "fresh". Among many cooking methods, steaming is the best way to reflect the delicacy of fish, and there is no one.
If it is as simple as steaming fish in a steamer, it is all wet. Steamed fish is the most delicious, but it is by no means easy to make it well. Without certain cooking skills, steamed fish may be cooked, or it smells fishy or firewood, or it has a lack of taste or is poorly cooked. All kinds of situations may occur.
There are several yellow croaker frozen in the refrigerator, all of which are individually packaged. From time to time, I take out one to steam. Every time I serve the table, my child and I each have half a fish, which can be wiped out in a few minutes, leaving only a pile of fish bones. In the words of the little guy, Mom, our fighting capacity is really strong. In fact, it is no problem for a person to eat a yellow croaker weighing a kilo, thanks to cooking.
The practice of steaming fish is shared with you, which contains all kinds of matters and tips that need special attention. All steamed fish are basically applicable, so everyone should look carefully.
Steamed yellow croaker
Ingredients: yellow croaker 1 strip (about 600g), scallion 1 tree, ginger 1 piece, 2 shallots, 2 tbsp cooking wine, 3 tbsp steamed fish and soy sauce, and appropriate amount of oil.
Specific practices:
1, first of all, clean the fish, remove the black membrane in the abdomen and the black membrane inside the skull, and clean the bone-sticking blood in the abdomen of the fish, which are the sources of fishy smell. Another, to make steamed fish, the fish should not be too big, generally about 500 grams is appropriate.
2. Wash and shred ginger together. Put more ginger, and we will use it to smell it.
3. Transfer two tablespoons of cooking wine, smear the whole body of the fish, and then cut two knives on both sides of the fish, which is convenient for the fish to taste, so as to achieve a unified taste inside and outside the fish.
4. Put shredded ginger in the incision of the fish body and the belly of the fish, so as to remove the fishy smell.
5. Take green onions, cut them into long sections similar to the width of the fish, and put them on the plate. We put the fish on the onion section, so that there is a gap between the fish and the bottom of the plate and there will be no direct contact. On the one hand, it can ensure the consistency of the maturity of the fish, and on the other hand, it can isolate the soup from the steamed fish, which is very fishy. Therefore, onions should be big and thick, and chopsticks are not recommended to replace them. Chopsticks are thinner and will not completely block the close contact between fish and plates.
6. Add water to the steamer and boil it. After the water is boiled, put the fish dish in. My steamer has two layers, one for fish and the other for steamed fish soy sauce. Pour the steamed fish soy sauce into a small bowl and steam it in the steamer. Use hot steamed fish soy sauce to pour the fish, which will be more delicious and unobtrusive.
7. When steaming fish, let's prepare shredded onion. The green leaves of shallots and the scallions should be cut into filaments, and then soaked in clear water. It will be rolled into beautiful scallions in water, which we will use later.
8. Steam the fish for 6-8 minutes, turn off the fire, don't take it out immediately, continue to steam for 5-8 minutes with the remaining temperature, then take it out, pour out the soup, remove the green onion and shredded ginger, pour in the steamed fish soy sauce, sprinkle with shredded green onion, and stir-fry with hot oil.
9, the fish is delicate and white, tender as tofu, light and fragrant, refreshing and pleasant.
There is a saying:
1, a lot of fish can be steamed, but you should control the size of the fish when buying fish, steamed fish is mostly in the range of 500 grams to 700 grams.
2, the fish must be cleaned up, especially pay attention to the black film in the fish body to be cleaned.
3, ginger must be willing to use, it is best to shred, stuffed into the fish belly and fish body incision. Some people like to stuff the fish with vegetables such as soaked mushrooms. If you want to eat the original taste of fish, it is recommended to stuff shredded ginger.
4, the fish can not be placed directly on the plate, otherwise the steamed fish will be soaked in the soup, which will be very embarrassing. It can be solved by padding the bottom of the plate with green onions.
5, fish must be boiled in boiling water, not steamed in cold water, this must be remembered.
6, depending on the size of the fish, the steaming time is between 5-8 minutes, and then turn off the fire and steam for 5-8 minutes. After a long time, the fish will become old and firewood, and the taste will be the same as chewing wax.
7. After the fish is out of the pot, it is best to change a new dish, which can also reduce the smell.