2. Slice ginger and onion, put ginger, onion, cooking wine and salt on perch, and marinate for 10 minute.
3. Spread shredded onion and shredded ginger under the fish, boil the water, put the marinated fish in a steaming pan, steam for 8 minutes on high fire, turn off the fire and stew for 2 minutes, and then take out the pot.
4. Take out the fish, pour out the steamed juice, pinch out shredded onion and ginger, and pour in steamed fish and soy sauce.
5. Take another pot, put the cold oil in the hot pot and fry the onion oil, pour it on the steamed bass, and sprinkle the onion and medlar. A tender and smooth steamed bass is ready.
Question 2: How long does it take to steam the steamed bass? If the bass is fresh, the steaming time should be shorter, usually 12 minutes.
The practice of steaming bass:
1, a bass, all internal organs are not needed, washed and put on a plate for later use.
2. Rub a little salt on the fish and sprinkle with shredded ginger.
3. Steam in the pot.
4, steam for about 12 minutes, you can open the lid to see, if the fish's eyes have fallen out or chopsticks are inserted into the fish's body and can be inserted to the end, it proves that the fish is almost steamed, if the fire has passed the fish, it will be very old, on the contrary, the fish will still stick to the fishbone when eating.
5. After steaming out of the pot, pour steamed fish soy sauce on the fish (usually sold in supermarkets), and then sprinkle with shredded onion.
6, on the oil pan, be sure to wait until the pot is red, then put the oil until the oil is burned straight and smoked, and then pour it on the fish.
Question 3: How to eat fresh steamed bass;
Raw materials: bass 1000g, salt, salad oil 40g, shredded ginger15g, onion 20g, steamed fish and soy sauce 20g.
Practice steps:
1. Slaughter the perch, gut it and wash it. ?
2. Perch cut flower knife. ?
3. Put shredded onion and ginger on the bottom of the dish. ?
4. Get up from the fish station, sprinkle some shredded onion and ginger on your body, pour half a tablespoon of steamed fish soy sauce, steam in boiling water for about 10 minutes, turn off the fire, stew for 3 minutes, and take it out.
5. Heat the oil, pour it on the fish and serve.
Question 4: How to make the simple steamed bass as the main ingredient?
Bass 1 piece
ingredients
vegetable oil
2 tablespoons
seasoned soy sauce for seafood
2 tablespoons
ginger
1 block
spring onion
2 pieces
Tips for using materials
Add steamed fish and soy sauce from Jiale when taking out the pot.
The meat is mellow and delicious, and the color is attractive.
The practice of steaming bass
1.
Prepare the required materials, and the fish has been killed by the stall owner when it is bought.
2.
Clean the fish, and obliquely cut three knives on the fish.
3.
Shred ginger and onion for later use.
4.
Then put the fish in a plate, and put ginger slices and scallions on the fish.
5.
Add a proper amount of water to the pot.
6.
Put the fish in the pot.
7. Cover the pot and steam on fire 10 minute.
8.
Take out the steamed fish, remove the ginger and onion from the fish, and then pour out the soup of the steamed fish.
9.
Spread shredded ginger and scallion on the fish.
10.
Put a proper amount of oil in the wok and heat the oil, preferably until it smokes.
1 1.
When the hot oil is poured on the fish, there will be a sizzling sound, which proves that the oil temperature is enough.
12.
Add a proper amount of steamed fish and soy sauce.
13.
Then you can serve the table.
Question 5: How to steam reed fish delicious and simple;
1, perch cleaning: clean the internal organs, especially the black peritoneum; Remove the scales, especially the scales at the edges and corners; Clean the mucus on the surface and scrape it with scissors-the key to removing fishy smell is to completely remove internal organs, blood stains, fish scales and mucus.
2, cut open from the belly of the fish and keep the back connected;
3, the front is scratched, and the oblique knife is about 45 degrees, hitting the fishbone;
4. Apply a thin layer of salt and pepper on both sides and marinate for 5 minutes;
5. Spread a large piece of onion and ginger on the bottom of the steaming plate;
6. Put the fish on the onion and ginger, and lay a layer of onion and ginger on the fish;
7. After the steamer is on fire, put in the fish, cover the lid and start counting: keep steaming for 5 minutes. Turn off the fire after 5 minutes, stew for 3 minutes, and take out the fish immediately;
8. When steaming fish, you can prepare ingredients: chopped green onion, shredded carrot (a little bit) and shredded chive leaves (a little bit);
9. Put the cut silk into ice water and soak it slightly;
10, immediately take out the water control for later use;
1 1, remove the onion and ginger from the steamed fish, and pour out the water in the steaming plate (I changed a plate);
12, evenly pour a proper amount of steamed fish and soy sauce, and sprinkle with shredded onion and carrot;
13, another pot of hot peanut oil, a little hot, to slightly smoke;
14, pour the hot oil on the fish and shredded onion while it is hot, and when you hear the sound of "sizzling", the onion is fragrant.
Tips:
1, cut the fish from the belly and then steam it, which is a good way to treat fish with thick meat, and ensure that it is steamed for 5 minutes; If you don't cut it open and steam it directly, you have to steam it for a few more minutes, so the fish will not be so tender; Remember, put the fish in the steamer after the steam is started; Always keep the fire burning.
2. Steamed fish soy sauce is the key to seasoning, which can be bought in general supermarkets. There is really no substitute for delicious soy sauce.
3, just use shredded onion, shredded carrot and chive leaves just to add a little color; A little soaking in ice water will make the silk more textured, have a crisp taste, and lose some nutrients. If you don't like it, you don't have to soak it. Like a little spicy, you can also add some dried red pepper shreds;
4. Marinate the fish with salt and pepper slightly before steaming, in order to make the fish more tasty, but the pickling time should not be too long, otherwise the fish will easily die; If you don't like it, you don't have to marinate it, and the taste will be more delicate.
Question 6: How to make steamed fish delicious and simple 1, wash and cut the fish, and pull 3 knives on each side.
2, with the right amount of cooking oil or sesame oil, shredded ginger, chopped green onion, salt, fresh soy sauce (don't soy sauce, it is better to have a special soy sauce for steamed fish), put it for 20-30 minutes to fully taste.
3. Prepare the steamer. The water in the steamer must be turned on by SAIC. This is the key before putting the fish into the steamer.
4, steam on medium fire 15 minutes, out of the pot, delicious steamed fish becomes!
Attachment:
Pan-fried hairtail
Ingredients: hairtail
Ingredients: salt and dried black pepper starch.
1, hairtail removes internal organs and dorsal fins, and cuts out knife marks on both sides of the fish every 2-3 mm.
2. Sprinkle salt and black pepper on the fish and marinate for a while.
3. pat the dried starch evenly on the fish.
4. Heat the oil pan over medium heat and fry the hairtail for 3-4 minutes.
5, turn over and fry until the color is golden, and remove it.
The practice of Korean-style grilled hairtail fish
Ingredients: hairtail
Ingredients: Korean Chili sauce, black pepper, pepper, cooking wine, vinegar, salt and oyster sauce.
1 Wash hairtail and cut it into sections for later use.
2. Mix the ingredients into juice for later use.
3. Marinate hairtail in seasoning juice for three or four hours.
4. spread tin foil on the baking tray, brush the oil, put the hairtail on the tray, and bake at 180 for fifteen minutes.
Sichuan cuisine boiled fish:
1, preparation raw materials: grass carp or carp 1 000g, bean sprouts 500g, Pixian bean paste 50g, pepper 30g, pepper 20g, ginger piece, garlic half head, eight petals 1 piece, cinnamon 1 piece, pepper.
2. Slice the fish and cut it into thin slices. The fish head and steak are packed separately for later use.
3. Grab the fish fillets with cooking wine, pepper and half a teaspoon of salt, and then mix in starch for later use.
4. Put the bean sprouts in hot water with salt, scald them, and spread them at the bottom of the basin for later use.
5, put a spoonful of base oil in the pot to heat, add pepper and pepper, and leave the fire to taste. This will not burn the pepper black. Then remove half of the pepper and pepper for use.
6. Then, in the pot, continue to add Pixian bean paste and burn the oil to red. Add Jiang Mo, minced garlic, star anise and cinnamon into a pot with red oil, stir-fry until fragrant.
7. In a sauté ed pot, add fish heads and fish chops and stir fry for 5 minutes.
8. Then add 3000ml of hot water, 1 spoon of salt and bring to a boil.
9. After the soup is boiled, continue to cook for 10 minute, and then slide in the delicious fish fillets. Don't stir the fish fillets with chopsticks after they are put into the pot, or the fish will easily become scattered.
10, after boiling again, keep the vitality for 2~3 minutes, and it will be fine. Be careful not to cook for too long, or the fish will turn from tender to hard.
1 1, pour all the boiled fish soup into the pot with bean sprouts.
12, in the pot, put 30 grams of oil and burn it until it smokes. Sprinkle the pepper and pepper from the first explosion on the surface of the fish soup. Pour the hot oil into the basin quickly, and when you hear a pleasant sniff, the delicious boiled fish soup is ready.
Question 7: How to make steamed bass delicious? Please come in and eat. It's super simple to steam bass.
1. Clean the perch and put a few knives on the fish.
2. Fill the fish belly with a small amount of scallion and ginger to enhance the taste.
3. Apply salt and cooking wine and marinate for about fifteen minutes.
4. Boil the water in the pot and steam the fish for about ten minutes.
5. Steaming fish will be done with soy sauce and steamed fish drum oil sugar.
6. Seasoning juice is mixed for use.
7. Pour out the soup under the steamed fish.
8. Spread shredded ginger, onion and garlic on the fish.
9. Boil hot pot oil
10. Boil the oil from beginning to end and then pour the sauce quickly, and the nutritious and delicious perch is finished.
Question 8: The authentic method of steaming bass, and the steps of how to make steamed bass delicious.
1, a bass, and remove the internal organs together.
2, playing "one word flower knife" on both sides, the purpose is to make it easier to steam and taste.
3. The fish with the flower knife is salted and marinated for 20 minutes.
4. Shred the scallion and ginger slices respectively; The green leaves of green onions are cut into filaments, which will be rolled after soaking in water; Steamed fish and soy sauce for later use.
5. Wipe the fish with salt, and then code the shredded onion and ginger on it.
6. pour in a spoonful of cooking wine.
7. After the water boils, put the fish dish into the steamer.
8. Before covering the lid, dig a spoonful of lard and put it on the fish. With the hot steam, the lard will slowly melt and penetrate into the fish.
9, a little more than a catty of bass, the fire only needs to steam for six minutes, turn off the fire. Then use the residual temperature of the fire to "steam" for five minutes without uncovering the lid.
10, use chopsticks to remove shredded onion and ginger.
1 1, pour in 2 spoonfuls of steamed fish and black bean oil, and code the chopped shallots.
12. Take another pot of hot oil and pour it on the shredded shallots while it is hot.
13, garnish with coriander and red pepper rings, and serve.
Question 9: How to steam delicious and simple fish? Steaming is the easiest way to cook. Steaming fish is not only good for your health, but also prevents oil stars from splashing on the stove, making it difficult to clean. It is the first choice for modern people.
Practice of steaming fish: clean the fish after slaughter, evenly spread salt, Jiang Mo, cooking wine and vinegar all over the fish and marinate for 20 minutes, add water to the steamer to boil the water, then steam the marinated fish in the steamer for 15 minutes until the fish's eyes protrude. Add a little monosodium glutamate, chopped green onion and oil to a small bowl, pour the juice from the steamed fish into a small bowl while it is hot, and then pour it on the fish after stirring.
Note: The steamed fish must be fresh or chilled.
Question 10: How to make steamed fish delicious and simple ingredients?
Fish onion, ginger, garlic, steamed fish soy sauce
Simple and delicious steps of steaming fish
1. Remove the internal organs of the fish, wash them, and cut the onions, ginger and garlic for later use.
2. Cut the washed fish three times on the upper and lower bodies, put the shredded ginger in the marked place, then put some ginger and garlic in the belly of the fish, and then touch some salt and cooking wine on the fish. Now you can steam in the pot. Wait until the water boils before cooking! Steam for 10 minute.
3. Boil the steamed fish, then put onion, ginger and garlic on the steamed fish, add soy sauce, and finally pour hot oil on it. It's OK without adding other seasonings.