Steamed silver cod

Ingredients: cod

Accessories: onion, ginger and coriander.

Seasoning: salt, monosodium glutamate, soy sauce, cooking wine, pepper, sugar.

Cooking method:

1. Absorb the water of cod with paper towels, dip both sides with starch evenly, add a little oil to the pot, add shredded onion and ginger, add soy sauce, cooking wine, sugar, pepper and monosodium glutamate, and add a little water to make juice for half a minute.

2. Add a little oil to the pan, fry the cod until both sides are slightly yellow, take it out and steam for 3 minutes. Pour the sauce into the pot, sprinkle with shredded onion, ginger and coriander, and pour in a little hot oil.

Features: Fresh and tender meat, fresh and salty.

Steamed Wuchang Fish

Ingredients: Wuchang fish

Accessories: Broccoli, Astragalus membranaceus, Lycium barbarum, Chinese yam, Lily and Lentinus edodes.

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

Exercise:

1. After cleaning the fish, cut open the belly with a knife and cut all the ingredients for later use;

2. Add cooking wine to the cut fish, add a little onion ginger and coriander into the fish belly, then put yam, broccoli, astragalus root, medlar, mushrooms and lily on the fish body in turn, sprinkle with monosodium glutamate, steam the fish for 3 minutes after boiling, add a little coriander when it is 80% ripe, and take it out after pouring soy sauce and sesame oil.

Features: Fresh and tender meat with rich nutrition.

Steamed cod with winter vegetables

Ingredients: silver cod

Accessories: winter vegetables, cabbage

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

Exercise:

1, pour oil into the pan. After the oil is hot, stir-fry the winter vegetables, add soy sauce, cooking wine, pepper, chicken essence and broth, and cook for a while.

2. Blanch the cabbage with boiling water and put it on a plate;

3. Marinate cod with pepper, salt, chicken essence and cooking wine for 10 minute, steam it in a steamer, take it out, put it on Chinese kale, and pour the fried winter vegetables with juice on the fish to eat.

Features: fresh and tender, bright color.

Steamed fish with pickled mustard tuber, bamboo shoots and mushrooms

Ingredients: grass carp mustard tuber, winter bamboo shoots, mushrooms, pork belly sesame oil, soy sauce, pepper, chicken essence, cooking wine, sugar, onion, ginger and white sugar.

Cooking method:

1. Wash the surface salt of mustard tuber and shred mushrooms, bamboo shoots, pork belly, onions and ginger;

2. Cut grass carp into sections with the width of 1 cm and put them in a plate;

3. When the wok is on fire, add base oil, stir-fry shredded chives, shredded ginger and shredded pork, add shredded mustard tuber, shredded winter bamboo shoots and shredded mushrooms in turn, add soy sauce, cooking wine, chicken essence, sugar and pepper, stir-fry, and cover the fish section on the plate after stir-frying;

4. Steam the fish on the steamer for six minutes, take it out and pour a little sesame oil.

Features: the fish is soft and smooth, with rich flavor.

Steamed fish with powder

Ingredients: half a catty of fresh fish, sliced. One or two rice noodles. Two tablespoons cooking wine. Two tablespoons of soy sauce. Jiangmiyi coffee spoon. A tablespoon of chopped green onion. A tablespoon of sesame oil. The right amount of salt. Chopped coriander. Two tablespoons of blended oil. Two tablespoons of soup.

Exercise:

1. Add salt, soy sauce, ginger rice, chopped green onion, cooking wine, blending oil and sesame oil to the fish fillet and mix well for more than ten minutes.

2. Add rice flour and soup and mix well.

3. Steam in a boiling water steamer for about 20 minutes.

4. Take it out and sprinkle with coriander.

Steamed fish with pepper and lobster sauce

Materials; The first half of silver carp, pepper, lobster sauce, coriander, onion, ginger, steamed fish lobster sauce, white wine and salt.

Exercise:

1, evenly wrap a layer of salt on the head of silver carp, and then marinate it in white wine for half an hour.

2. Shred onion and ginger; Stir-fry lobster sauce with oil, and then crush it slightly; Chopped peppers are determined by personal taste; Put the fried lobster sauce and pepper into a bowl, then pour in the steamed lobster sauce, add the lobster sauce, and set aside the prepared juice.

3. Spread shredded onion and ginger on the top and bottom of the fish, pour in a little steamed fish and soy sauce, and steam for 10 minute. Don't put the fish until the water boils. After steaming for 10 minutes, you can see that there are many soups on the plate. We have to dump this soup. This is the trick of steaming fish, because this soup is fishy and affects the taste.

4. After the soup is poured out, we pour the freshly prepared juice on the fish, steam it for 10 minutes and turn off the heat. After turning off the fire, add coriander and stew for two minutes.

Steamed fish with pickled mustard tuber and minced meat

Ingredients: tilapia (1), pickled mustard tuber (50g), minced pork (50g), red pepper (1), onion (2) and ginger (5 slices).

Seasoning: oil (1 tbsp), cooking wine (1 tbsp), oyster sauce (1 tbsp), steamed fish soy sauce (2 tbsps), sugar (1/3 tbsps) and sesame oil (1/3 tbsps).

Exercise:

1. Wash tilapia, cut a knife on the back of the fish, apply a layer of salt and marinate for 5 minutes; Slice ginger, onion and red pepper.

2. Cut the mustard tuber into filaments, put it in a bowl with minced pork, add 1 tbsp oil, 1 tbsp cooking wine, 1 tbsp oyster sauce, 2 tbsp steamed fish soy sauce and 1/3 tbsp white sugar, mix well, and marinate for 15 minutes.

3. Stuff a little shredded ginger in the stomach of tilapia, sprinkle shredded ginger on the fish, smear pickled shredded mustard on the fish, and marinate for 15 minutes.

4. Sprinkle a layer of shredded red pepper and cover the tilapia with a layer of plastic wrap.

5. Boil the water in the pot, steam the tilapia in the fire for 15 minutes, then take it out and sprinkle with chopped green onion, and sprinkle with 1/3 tablespoons of sesame oil.

Steamed fish with chopped pepper

Ingredients: a fresh fish, chopped pepper, chopped green onion and Jiang Mo.

Exercise:

1. Scale, gut and clean the fish.

2. Cut off the fish head and tail, cut the fish body into thin knives and fish belly necklaces, cut a knife in the middle of the fish head and flatten it with the back of the knife. The middle of the fish tail is slightly boneless and plastic.

3. Put the ginger slices on the bottom of the plate and the cut fish on the plate.

4. Chop chopped green onion, Jiang Mo and pepper.

5. Slightly smear the fish with salt, boil the wine, and then sprinkle with chopped pepper and Jiang Mo.

7. Sprinkle chopped green onion after taking it out and pour a layer of hot oil.

Spicy steamed fish

Ingredients: grass carp1000g

Accessories: glutinous rice flour 200g.

Seasoning: pepper powder 10g, Chili powder 10g, bean paste 50g, soy sauce 35g, fermented milk 30g, rice wine 25g, marinade 50g, onion 5g, salad oil 20g, vegetable oil 10g, ginger juice 10g and onion juice 65g.

Exercise:

1, add salad oil to heat, add bean paste and stir-fry until fragrant, and add white marinade, fermented milk, fermented rice wine, soy sauce, onion juice and ginger juice;

2. After the pot is boiled, boil it with low fire, take it out of the pot and cool it, and the filter residue is old brine;

3. Slaughter the fresh grass carp, dry the internal and external moisture, take out the next two pieces of meat with pectoral fins and cut them into strips;

4, chopped onions;

5. Take a steaming bowl, put the grass and fish in it neatly, add the old bittern, mix well and marinate for 10 minute;

6. Add glutinous rice flour, pepper powder and Chili powder, put them in a cage and steam over high fire for 10 minute, pour in vegetable oil and sprinkle with chopped green onion.

Steamed fish with lotus leaf

Ingredients: mandarin fish1000g

Accessories: winter bamboo shoots150g, lard (suet)150g, chicken breast 200g, egg white 60g, lotus leaf150g.

Seasoning: lard (refined) 25g, sesame oil 50g, monosodium glutamate 5g, sugar 5g, onion 25g, ginger 25g, soy sauce 10g, starch (corn) 5g, cooking wine 100g and salt 10g.

Exercise:

1. Scrape the scales of Siniperca chuatsi, chop off the head, remove the internal organs, clean it, remove the spine from the back with a knife (don't cut the belly), and obliquely cut it into 12 pieces;

2. Cut the onion and slice the ginger;

3. Put the fish pieces into a bowl and marinate them with onion, ginger, cooking wine, soy sauce, sugar, refined salt and monosodium glutamate;

4. De-gluten the chicken breast, cut it into shreds, put it in a bowl, marinate it with refined salt, and then put it in egg white and wet starch paste until it hangs;

5. After the winter bamboo shoots are cooked with boiling water, they are cut into filaments;

6. Enlarge the fire in the wok, add lard, heat it, add shredded chicken and shredded winter bamboo shoots, stir-fry until four times cooked, add monosodium glutamate, refined salt and cooking wine, and serve after stir-frying, and the shredded chicken and shredded winter bamboo shoots become 12 portions;

7. Cut pork suet into 12 pieces;

8. Wash the lotus leaf, divide each piece into 4 parts, 1 part, rub sesame oil, add some sheep oil, add 1 part fried shredded chicken and shredded mushroom, put it into the fish belly, wrap it with lotus leaf, and wrap it in an enlarged bowl for 20 minutes.

Steamed fish with plum vegetables

Ingredients: Carassius auratus (or mandarin fish) 750g, plum150g, peanut oil 80g, 4 slices of fresh ginger, a little salt and proper amount of monosodium glutamate.

Exercise:

1. Wash and chop the plum vegetables and put them on the vegetables and fish noodles.

2. After the water in the pot is boiled, steam the fish for ten minutes.

3. Pour peanut oil and other ingredients into the pot to boil, and pour on the surface of the fish to eat.

Steamed fish with Laoganma Douchi

Remove belly and scales from fresh perch, wash and set aside, cut chives into sections, and shred ginger.

Make a deep cut along the back of the fish with a sharp knife and steam it. Put a flower knife on the fish to taste.

Take a teaspoon of salt 1 4 and cooking wine1teaspoon, rub it on the fish and marinate for 10 minute.

Dig two spoons of Laoganma-style lobster sauce (with red oil) with a spoon and rub it on the surface of the fish.

Then spread onion slices and shredded ginger on the surface of the fish, and pour a little soy sauce on the edge of the fish plate.

Boil water in a steamer, put a fish dish on it, and cover the pot for 8- 10 minutes. Take out the fish dish and discard the ginger on the surface. Then serve onions.

Making materials of steamed fish with leek:

Material: 300g flat fish.

Accessories: Lentinus edodes (fresh) 100g.

Seasoning: salt 3g, soy sauce 10g, white wine 5g, sugar 2g, vinegar 5g, vegetable oil 10g, and onion 20g.

Steamed fish with onion;

1. Wash the fish, dry the water, and sprinkle 3g of salt for pickling 10 minutes;

2. Soak the mushrooms and dice them;

3. Mix oil, soy sauce, wine, black vinegar, sugar and diced mushrooms evenly and pour them on the fish;

4. Boil the water and steam the fish for about 10 minute until the chopsticks can be inserted into the fish;

5. Sprinkle with chopped green onion.

Stewed Fish Tail with Preserved Vegetable

Composition:

Plum 150g, ginger 1 slice, onion 1 root, fish tail 1 root (about 500g). 1 tablespoon soy sauce, 1 teaspoon sugar and soy sauce, a little salt and pepper.

Features: the fish is tender and smooth, the plum vegetables are sweet and spicy, and the next meal is the best.

Operation:

1, add oil, sugar, dried shredded onion and fried plum vegetables for later use. Wash the fish tail for later use.

2. After adding soy sauce and salt to plum vegetables, fish them well.

3. Steam the fishtail, ginger slices and plum vegetables for 10 minute, and then pour in hot cooked oil.

skill

1, plum vegetables should be salted and sticky, and the yellow one is sweet plum vegetables. Plum vegetables are generally sandy and should be thoroughly washed. It's best to soak for a while after washing.

2. When steaming the fish, put the onion on the plate, and then put the fish tail. Chopsticks with fish tails can make the fire even and the fish will be cooked more easily.

Steamed fish in Shanghai

Slaughter fish to remove scales, viscera and gills;

Cut the onion into sections, peel and slice the ginger;

Wash mushrooms for later use;

Sliced winter bamboo shoots and ham;

Dish fish, add onion, ginger, mushrooms, bamboo shoots, ham slices, yellow wine, sugar, salt, monosodium glutamate and pepper and mix well;

Steam on high fire 15 minutes, and pour in sesame oil.

Steamed fish fillets

This dish is attractive in appearance and convenient to eat. Nutrition is also excellent!

I bought a fish last time. Very big! I couldn't finish eating, so I left some fillets for steaming, tender!

Exercise:

1. Slice the fish and marinate with a little salt 10 minutes.

2. set the plate (put some minced garlic below, and it smells like garlic after steaming).

3. Steamed fish with chopped green onion, Jiang Mo, carrot powder and soy sauce.

4. Steam in a cage for 7 minutes.

Steaming method of orange fish roll

Wash fish fillets, sprinkle with seasoning and marinate 10 minutes.

Slice the orange, spread it on a plate, roll up the fish fillets and put them on the orange.

Steam over high fire (about 10 minutes)

Mix mayonnaise with green mustard sauce and squeeze on steamed fish rolls.

Steamed fish with tofu

Cut the tofu into small pieces and spread it on the plate.

Wash the fish, slice it and spread it on the oily tofu.

Spread shredded ginger, shredded onion, etc. (Chop the onion leaves and put them at the end)

Light soy sauce (or steamed fish sauce), vegetable oil

After the water in the steamer is boiled, put the fish in and steam for 10 minutes. Sprinkle chopped green onion after cooking ~

Steamed fish with egg and vegetable powder

Preparation materials and practices:

1, 75g boneless fish (it can be any fish, I use flat fish, which tastes like crabs), marinate with a little pepper and lemon juice 1 g for 0/0 minutes, and spread it flat on a deep plate.

2. Onion, carrot and celery 1 0g, egg10g, salad oil 2g.

3. Beat the eggs in an empty bowl, add the vegetable powder, salt, salad oil and warm water (measured three times with half an eggshell), stir well, and then skim off the foam with a spoon.

4. Pour the stirred vegetable egg liquid into the fish, cover it with plastic wrap, and steam it on low heat for 12 minutes after the fire is boiled.