What kind of fish is open-backed fish?
It doesn't mean a certain kind of fish. It just cuts the fish's back with a knife to separate the fish from the bones. A cooking method in which fish can be cooked faster.
Generally speaking, for large-scale pollution-free deep-sea fish, in order to avoid excessive nutrient loss when cooking at high temperature for a long time.
Steamed fish with open back
Step 1: Choose fish: The weight of fish should be controlled at about 500 grams, and the beauty of the fish dish is secondary. The key is that it is easier to grasp the raw and cooked fire search.
Step 2: Shaping the fish: After cleaning the fish, cut the fish's spine from the abdomen with a knife, which can prevent the fish from deforming due to the contraction of the fish bones after steaming. Spread lard evenly on both sides of the fish and dip it in a little white wine.
Step 3: Season the fish: Mix a little meat with a little soy sauce, sesame oil, salt, Jiang Mo and mushroom powder into the fish's belly, which will not only make the fish taste fresher, but also make the steamed fish look full.
Step 4: Set the fish plate: Take large pieces of ginger and onion, cut them into long and thin filaments with uniform length, and spread them on the fish plate. After the fish is put into the plate, sprinkle some shredded onion and ginger on the fish. When it is ripe, it is both beautiful and delicious.
Step 5: the heat of the fish: the heat is the key to steaming the fish. Like many steamed vegetables, you must boil the water in the pot, then put the fish in the pot, steam for 6 to 7 minutes and turn off the heat immediately. After ...
Step 6: Virtual steaming of fish: The so-called virtual steaming means that after the fire is turned off, do not open the lid, steam for 5 to 8 minutes by using the residual temperature in the pot, then take out the pot and spray the prepared soy sauce, vinegar and a little clear oil on the fish.
How long does the open-backed fish steam?
Steaming fresh fish usually takes 8- 10 minutes. But if you encounter a big fish or are in a hurry, you can make a slight change. Cut the fish's back with a knife and separate the fish from the bones. In this way, the fish can be cooked faster.
Braised open-backed fish
Ingredients: a medium-sized fish, onion, ginger and red pepper. Seasoning: one tablespoon of steamed fish soy sauce, half a tablespoon of salt, a little monosodium glutamate and two tablespoons of cooking oil.
Exercise:
1. Wash the fish, and wash the onion, ginger and pepper.
2. Cut 5 or 6 slices of ginger and shred the rest; Shred onion; Shred red pepper.
3. Use a knife to row the fish backwards from the joint of fish flesh and fish bones on both sides and down to the tail of the fish.
4. Use salt and a little monosodium glutamate to evenly code the fish, including the stomach.
5. Spread the ginger slices on the bottom of the plate.
6. Pull the fin of the fish head and let the fish stand in the middle of the plate.
7. Sprinkle onions on the fish's back.
8. Boil the water in the pot and steam the fish in the pot for 5 minutes.
9. After cooking, heat the cooking oil in the oil pan. Take out the freshly steamed shredded ginger and onion, add the new shredded ginger and onion and red pepper, pour the steamed fish soy sauce on the steamed fish and pour the oil on the fish.