1, the weight of the fish is best controlled in a pound or so, the volume of this size, placed in the fish plate, looks both beautiful, raw and cooked fire is also easy to grasp;
2, the fish cleaned up, the fish body can be smeared on both sides of the salad oil, and then dipped in a little white wine;
3, take a large piece of ginger, cut into uniformly beautiful long thin silk, will be the scallion to take the middle (not white, with the Ginger, etc.) shredded, spread on the fish plate, the fish into the plate and then sprinkled some onion and ginger on the fish;
4, be sure to steam the pot of water after the boiler, and then into the pot of fish, don't cool water on the fish on the pot of steam;
5, 6-7 minutes of steaming that is turned off the fire;
6, turn off the fire, don't be in a hurry to open the lid of the pot, the use of pots and pans residual heat, "false steaming! "5 minutes and then out of the pot, and then the pre-prepared seasonings (soy sauce, vinegar, oil, a small amount of salt) showered all over the fish, and then casually placed a few loose cilantro can be on the table.
Eating shrimp in a hotel is ultimately more expensive, while buying it yourself and doing it at home is a lot cheaper. The easiest way to do is to white burn, as long as it is fresh shrimp, almost all can be used to white burn, which in turn to the sea shrimp, sand shrimp for the best. Wash the shrimp, boiling water can be cooked. Mrs. Huang told a tip, cooking white burn shrimp, can be in the boiling water into the lemon slices, so that the shrimp meat more fragrant, taste more beautiful and no fishy flavor.
In addition to the white burn, there are several other practices
Practice: stir fry, add a variety of seasonings to it as you like.
Tip: Always add soy sauce.
Suitable for shrimp species: the head of the large Rochester shrimp used to make the best of the best, the shrimp head is fragrant and crispy, let people taste, the body of the shrimp have stolen the limelight.