Make ingredients
raw material
Steamed fish accessories with fishtail (various)
Shredded onion, shredded ginger, Shaoxing wine, shredded green and red pepper, soy sauce, vinegar, suet, vegetable oil, oyster sauce.
production process
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 the cooked temperature is easier to grasp.
Step 2: Shaping the fish: After cleaning the fish, cut off the fish's spine from the abdomen with a knife, which can prevent the fish from being deformed due to the contraction of the fish bones after steaming, and evenly apply lard on both sides of the fish, and then touch it less.
Making material (1 1 piece) Xu baijiu.
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.
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.
Production skill
1. If it is a slightly larger fish, the steaming time can be extended for another 2 to 3 minutes; You can also put two chopsticks under the fish to make the fish leave the bottom of the plate and steam the fish so that the fish is completely cooked when heated; You can also steam the fish vertically and spread a piece of onion on the belly of the fish to make the fish stand steady. At the same time, draw a flower knife on both sides of the fish, and put ginger in each slit. Remember, don't forget to steam.
2. If you want the fish to smell less astringent and softer, you can put soy sauce, vinegar and a little clear oil in a small bowl, steam it with the fish, and then pour it on the fish.
3. Cooking steamed fish is also a science, from fish selection to ingredients, from putting the plate into the pot, from heat to virtual steaming, every step is very particular. Of course, the taste can be adjusted according to your own preferences, but the heat and virtual steaming are the basic guarantees for the "freshness" of steamed fish.
Make ingredients
Ingredients: Wuchang fish 1.
Seasoning: salt, soy sauce, ginger, onion, red pepper and pepper.
Taste: salty and delicious
Preparation time: 15 minutes
Number of people: 2 people
Cooking time: 10 minute
Exercise 2
production process
1. Cut off the head and tail without appetizing, and slice from the back. Don't cut off your stomach. The knife should be quick.
2. Set, marinate for a while with a little cooking wine.
3. Cut the required pepper into sections, put chopped green onion and ginger slices on the ginger slices, and steam them in boiling water for four minutes. Take out the ginger slices when you come out of the cage.
4. Mix the steamed fish juice with a small amount of soy sauce and pepper. Pour it on the fish and sprinkle with chopped green onion and pepper.
Wuchang fish itself is very fresh, without monosodium glutamate, beautiful in appearance and smooth.
Exercise 3
Steamed fish in Guangdong style
Make ingredients
Ingredients: fish 1 Accessories: onion, ginger, steamed fish sauce, salt and oil.
production process
1. Wash the fish, smear salt on the inside and outside, and put in ginger slices. Steamed fish II. Steam in a hot pot for about 10 minutes (the time depends on the size and thickness of the fish).
3. Take the steamed soup out of the plate and take out the old ginger slices (or directly replace them with new plates).
4. Sprinkle shredded onion and shredded ginger on the fish.
5. Take another pot, heat the oil, pour it on the fish, and pour in the appropriate amount of steamed fish and soy sauce.
Exercise 4
Steamed Mandarin Fish
Its cuisine is Zhejiang cuisine.
The characteristic color is light and childish, pleasing to the eye, and tastes like crab meat, fresh and fragrant.
Make ingredients
A mandarin fish (about 750g) and three slices of cooked ham (25g). 6 pieces of cooked bamboo shoots (60g), 3 pieces of water-soaked mushrooms, 2.5g of refined salt, 25g of monosodium glutamate 1.5g of Shaoxing wine, 25g of cooked chicken oil 10g, 2.5g of ginger slices and onion 1 root.
production process
Wash mandarin fish and lay them flat on the chopping block. Cut it from beginning to end with a knife, and then slice it obliquely every 25 cm on the back of the fish. The knife is as deep as bone. Get a big waist. Add mandarin fish, add Shaoxing wine, sliced ginger and onion and cooked ham, and steam in a cage for 15 minutes. After coming out of the cage, remove the onion knots, ginger slices and juice and pour them into a small bowl. Blanch mushrooms and bamboo shoots with boiling water, put 3 bamboo shoots on each side of the fish, put ham slices and bamboo shoots at intervals, and cover the bamboo shoots with mushrooms. Pour the raw juice into a wok, add clear soup, monosodium glutamate, refined salt and cooked chicken essence to boil and pour it over the fish.
Exercise 5
Technology: steaming
Category: Guicai Nourishing, Health Care and Vision Conditioning Specialty.
Make ingredients
Ingredients: 750g grass carp.
Accessories: pork (fat) 50g sausage 50g mushroom (fresh) 10g.
Seasoning: ginger 2g coriander 10g salt 5g monosodium glutamate 3g shallot 20g pepper 1g sesame oil 10g each.
production process
1. First, scale grass carp, take out its internal organs, wash it with clear water, and then wipe the fish evenly with salt; 2. Sausage, fat and mushrooms are evenly shredded for later use; 3. Put the onion strips horizontally on the waist plate, then put the fish on it, put the ginger slices on the fish, steam them in a cage for about 90 minutes until cooked, and take them out; 4. Remove the ginger and onion strips and drain the original juice for later use; 5. Pour the oil in a wok with medium fire, first pour the cooked oil on the fish, then put down the sausage, fat and shredded mushrooms and stir fry, add the original juice, adjust the flavor, and thicken the fish; 6. Sprinkle sesame oil, sprinkle pepper and clean coriander on the fish tail.
Production skill
Fish should be steamed fresh.
History and culture
1. The meat is tender and delicious.
2. The top ten famous dishes of South China Sea fresh fish are traditional dishes in Beihai, Guangxi, which refer to steamed fish, pearl pearls, fish playing with pearls, jade fish, five-willed arowana, three-silk betta balls, milk fish curd, oyster sauce fillets and fried horses.
3. The North Sea has been rich in fish since ancient times, and there are more than 500 known fish species at present. More than 60 of them have high economic value. Abundant fish schools provide Beihai people with sufficient sources of fish and dishes. In the long-term social production practice, they groped and summed up a set of methods to eat fish and made a series of fresh fish dishes with unique flavor.
It is said that there were no fewer than twenty or thirty kinds of famous fish dishes in Xianfeng period of Qing Dynasty. By the end of the Qing Dynasty and the beginning of the Republic of China, people in Beihai were popular to eat fish banquets, and people held weddings. Even ordinary people have to take out several fish dishes to entertain guests on holidays, and the fish banquet held by large families is extremely luxurious. According to legend, at that time, a wealthy businessman who moved from Hepu to Beihai married his daughter, hired a chef from the famous restaurant "Beihai Lou" to cook, and held a big fish feast, with as many as 108 kinds of fish and vegetables, including ten famous dishes in the South China Sea.
Today, fish banquets are still very popular at some important banquets. Recently, when some restaurants held fish banquets, the variety of fish dishes was relatively reduced and some other dishes were added. The "Ten Dishes of Nanhai Fish Fresh" still keeps its variety intact, but it is sometimes broken down and served, so it still enjoys a high reputation in people's minds.
Exercise 6
Seasoning:
Fish 1 (300-400g), onion1,ginger 3. Seasoning: cooking wine 75g, light soy sauce 50g, white pepper 15g, salt 15g, sugar 15g, oil 50g and a little coriander.
Operation:
1. Scrape fish scales, remove internal organs, wash, dry, and cut both sides of the fish 3 degrees with a knife.
2. Take half an onion, divide everything in half, knock it and cut off the remaining half.
3. Put the two chopped shallots into a heat-resistant container and add ginger slices. Then, put the fish on it. Put the mixed seasoning on the fish, add 2 tablespoons of water and cover it with a heat-resistant cover (or plastic wrap).
4. Move the fish to the tea tray, then add 1 tbsp oil to the steamed juice of the fish, and then pour the juice evenly on the fish. Finally, sprinkle with onions and coriander. [ 1]
Exercise 7
Production materials:
1 mandarin fish, 1 dried pepper, appropriate amount of ginger, appropriate amount of onion, appropriate amount of salt, appropriate amount of steamed fish and soy sauce, 2 tablespoons of cooking wine and a little vegetable oil.
Production steps:
1. Chinese mandarin fish shall be washed and dried after scaling and viscera removal.
2. Wipe the fish surface with two spoonfuls of cooking wine and a little salt and marinate for ten minutes.
3, ginger peeled and shredded, onion shredded into fish belly, steamed in a steamer for ten minutes (put the water into it after boiling and start counting! )
4. When steaming fish, shred onions. Soak the chopped onion in ice water for a while and it will taste better and look better when rolled up. Dried red pepper is seeded and shredded for later use.
5. After the fish was steamed, some soup fell off. The soup can be used as soup. Don't pour it out Put shredded onion and shredded red pepper on the fish and pour the steamed fish with soy sauce.
6. Heat a little vegetable oil in the pot and pour it on the fish.
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nutritive value
Nutritional value of various fishes;
Crucian carp-has the functions of invigorating qi and spleen, inducing diuresis to reduce swelling, clearing away heat and toxic materials, dredging collaterals and promoting lactation. Patients with ascites use fresh crucian carp and red beans to make soup, and the effect is remarkable. Simmer fresh crucian carp and pig's trotters together and eat soup together, which can cure puerpera's hypogalactia. Crucian carp oil is beneficial to cardiovascular function, and can also reduce blood viscosity and promote blood circulation.
All kinds of steamed fish products (20 pieces)
Carp-has the functions of invigorating spleen, stimulating appetite, promoting diuresis, relieving swelling, relieving cough and asthma, preventing miscarriage and promoting lactation, and clearing away heat and toxic materials. Carp, wax gourd and onion are boiled in soup to treat nephritis edema. Scaled carp, intestinal impurities, slow fire stew, respectively, to treat jaundice. Taking live carp and pettitoes soup to treat puerpera's hypogalactia. Carp and Bulbus Fritillariae Cirrhosae are boiled in small soup to cure cough and asthma.
Silver carp-has the effects of warming the middle warmer and benefiting qi, warming the stomach and moistening skin, and is a health food for warming the middle warmer and benefiting qi.
Black herring-has the functions of benefiting qi and nourishing stomach, eliminating dampness and promoting diuresis, expelling wind and relieving annoyance. The trace elements such as zinc and selenium contained in it help to fight cancer.
Snakehead-has the effects of invigorating spleen, promoting diuresis, removing blood stasis, promoting tissue regeneration, clearing away heat and expelling wind, and nourishing liver and kidney. Cooking snakehead with ginger and red dates has an auxiliary effect on the treatment of tuberculosis. Braised snakehead with brown sugar can cure nephritis. Eating steamed snakehead can promote lactation and enrich blood.
Cuttlefish-has the functions of nourishing liver and kidney, nourishing qi and blood, clearing stomach and clearing heat, nourishing blood and improving eyesight, dredging menstruation and preventing miscarriage, promoting delivery, stopping bleeding and promoting lactation.
Grass carp-has the functions of warming stomach, calming liver and expelling wind, and is a health food that warms the middle warmer and tonifies deficiency.