Eating fish is nothing more than a word "fresh", and steaming is the best cooking method to experience fish "fresh". If you think that steaming fish is just steaming in a pot, it's all wet. Say you don't know that eating is light, you just spoil the delicious food. Cooking steamed fish is also a science, from fish selection to ingredients, from setting the plate to cooking, from heat to virtual steaming, every step is exquisite. 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, and there is no room for carelessness. Basic Steps 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 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. 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. Special noteNo. 1 If the fish is slightly steamed, the steaming time can be extended by 2 to 3 minutes; You can also put two chopsticks under the fish to let the fish leave the bottom of the plate and let the fish cook quickly 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. No.2 if you want to make the fishy smell of fish less astringent and softer, you can put soy sauce, vinegar and a little clear oil in a small bowl, steam it with the fish, then take it out of the pot with the fish and pour it on the fish. Fish is tender as tofu, fragrant as crab meat, light and refreshing, and you will never forget the making procedure of this steamed fish. Know how to eat? Tell you, aim chopsticks directly at the tender and fragrant essence of fish-fish belly! The Secret of Steamed Fish Whether you are in North America, Europe or Australia, you can make high-grade steamed fish without special raw materials. Steamed fish is an ordinary home-cooked dish, but if it's higher than the hotel's standard, come to me and I'll tell you the secret of every step in the production of steamed fish. Go back and try, and soon you will feel the authority of a "gourmet". Now take a Wuchang fish as an example. Secret 1: The weight of fish should be controlled at around 600g. The size of the fish in the fish dish looks beautiful, and it is easy to grasp the temperature of raw and cooked. Tip 2: After cleaning the fish, evenly coat lard on both sides of the fish (clear oil is enough), and then dip a little white wine (you can also try to dip some foreign wine, which may create a new taste); Tip 3: Mix 50 grams of minced meat with a little soy sauce, sesame oil, salt, Jiang Mo and mushrooms and put them in the fish's stomach, which will not only make the fish taste fresher, but also support the fish's stomach and make the steamed fish fuller. Tip 4: Take a large piece of old ginger, take the longest piece and cut it into uniform and beautiful slender wires. Cut the middle part of the onion (the unclear part is the same length as the ginger wire) and spread it on a fish plate (for beauty and appetite). After the fish is put in the plate, sprinkle some shredded onion and ginger on the fish. Tip 5: After the water in the steamer is boiled, put the fish in the pot (never steam the fish with cold water, or you will break the pot. The secret of many steamed vegetables is to boil water and steam it in a pot. Tip 6: Turn off the fire after steaming for 5 minutes (the heat is the top secret); Tip 7: Don't open the lid after turning off the fire, the fish won't come out of the pot. Use the residual temperature in the pot to "steam" for 8 minutes, then immediately take out the pot, then pour the prepared seasonings (soy sauce, vinegar and clear oil) on the fish (no salt or monosodium glutamate is added to make it light and smooth), and then put a few parsley on the table at will to eat. Features: This fish is tender as tofu, fragrant as crab meat, light and refreshing. If someone else is present when eating, you should secretly aim chopsticks at the fish's stomach (the most tender and fragrant essence) as soon as possible, so it is better to start first! Key supplement: 1. If it is a slightly larger fish such as steamed fish or grass carp (weight ... >>

How to steam fish is delicious and simple?

The simplest and easiest way to cook fish is steaming. Steamed fish is not only good for health, but also can prevent oil stars from splashing on the stove, which is the first choice for modern people.

Practice of steaming fish: clean the fish after slaughter, sprinkle salt, Jiang Mo, cooking wine and vinegar evenly on the fish and marinate for 20 minutes, add water to the steamer to boil water, and 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 steamed fish juice into the small bowl while it is hot, stir and pour it on the fish.

Note: Steamed fish must be fresh or refrigerated.

How to cook steamed fish is delicious and simple.

1. Wash the fish and cut into pieces, and pull 3 knives on each side.

2. Use an appropriate amount of cooking oil or sesame oil, shredded ginger, chopped green onion, salt and fresh soy sauce (no soy sauce, it is best to have soy sauce for steamed fish), and put it for 20-30 minutes to fully taste.

Step 3 prepare the steamer. The water in the steamer must be opened by SAIC. This is the key before putting the fish in the steamer.

4. Steaming on medium fire 15 minutes, out of the pot, and the delicious steamed fish becomes!

Attachment:

Fried hairtail

Ingredients: hairtail

Ingredients: salt and dried black pepper starch.

1. Remove viscera and dorsal fin of hairtail, and cut a knife mark every 2-3mm on both sides of the fish.

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.

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 raw materials into juice for later use.

3. Marinate hairtail with sauce for three or four hours.

4. spread tin foil on the baking tray and brush it with oil. Put hairtail on a tray and bake at 180 for 15 minutes.

Sichuan boiled fish:

1. Preparation raw materials: grass carp or carp 1000g, bean sprouts 500g, Pixian bean paste 50g, pepper 30g, pepper 20g, ginger, garlic half head, eight petals 1, cinnamon 1, pepper 10.

2. Slice the fish and cut it into thin slices. Fish head and steak are packaged separately for later use.

3. Grab the fillets with cooking wine, pepper and half a teaspoon of salt, and then mix in the starch for later use.

4. Put the bean sprouts in hot water with salt, blanch them and lay 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 season from the fire. This will not burn the pepper black. Then take out half of the pepper and pepper for later use.

6. Then continue to put Pixian bean paste in the pot and burn the oil red. Add Jiang Mo, minced garlic, star anise and cinnamon into a red oil pan and stir-fry until fragrant.

7. In a wok, add the fish head and fish chops and stir fry for 5 minutes.

8. Then add 3000ml of hot water and 1 tbsp of salt and bring to a boil.

9. After the soup is boiled, continue to cook for 10 minutes, and then slide in the delicious fish fillets. Don't stir the fish fillets with chopsticks after they are put into the pot, otherwise the fish will easily disperse.

10, after boiling again, keep 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 cooked fish soup and bean sprouts into the pot.

12, put 30 grams of oil in the pot until it smokes. Sprinkle the first explosion of pepper and pepper on the surface of fish soup. Pour the hot oil into the basin quickly, hear a pleasant snort, and the delicious boiled fish soup is ready.

How to cook steamed fish is delicious and simple.

condiments

Fish onion, ginger, garlic, steamed fish soy sauce

Simple and delicious steps of steaming fish

1. Viscerate the fish, wash it, and mince the onion, ginger and garlic for later use.

2. Cut the washed fish three times, put the ginger in the marked place, then put some ginger and garlic in the belly of the fish, and then dip some salt and cooking wine in the fish. Now you can steam in the pot. Don't cook until the water boils! Steam 10 minute.

3. Cook the steamed fish, then put onion, ginger and garlic on the steamed fish, add soy sauce, and finally pour hot oil. It can be done without any other seasoning.

How to steam flat fish delicious and simple?

Composition details

bream

Onion amount

Appropriate amount of ginger slices

Garlic right amount

Other tastes

Sintering process

Twenty minutes takes time.

Ordinary difficulty

Steps of braised snapper

1

Prepare all the materials used.

2

Pay attention to cleaning the abdominal cavity of the fish. Now the water is polluted to varying degrees, so there is a black film in the abdominal cavity of fish.

three

Cut the flower knives on both sides of the fish-it will be easy to taste.

four

Because the fish is small, you don't need to cross it, just slice it obliquely for 3 knives-pay attention to cutting the meat obliquely, not straight.

five

Sprinkle some salt evenly on both sides of the fish, even the abdominal cavity, to make a little taste in the early stage. I don't like some methods of dipping powder, because I think it destroys the taste of fish skin.

six

Put the prepared fish in a plate, with shredded ginger, garlic slices, dried peppers and then add some green onions. Several colors look good.

seven

After cooking the pan and burning blue smoke in oil, stir-fry the ingredients. The fire should not be too big, mainly to stir-fry the fragrance.

eight

When onions and garlic turn Huang Shi, you can take out the ingredients for later use. Pay special attention to red pepper, it will not look good.

nine

The remaining oil is used to fry fish, and the oil temperature is 6 minutes.

10

It can be slightly yellow on both sides or slightly fried. Be careful when turning over the fish. If it breaks, it will destroy the pot.

1 1

Then you can put a small bowl of water (there is no soup at home) and start cooking-there is a lot of fire and oil in the restaurant, and people even cook with oil, so the whole family will do it in their own way. Adding the most important yellow rice wine and soy sauce after the water is boiled is a step to remove fishy smell and color.

12

Add the previous ingredients and burn together. Add a little salt to the soup, consider the amount, because soy sauce is salty, and add sauce, including the fish itself and taste! Keep pouring juice on the fish to ensure uniform heating.

13

Add a spoonful of bean paste, which is my favorite thing. My hometown basically uses homemade red pepper sauce.

14

The fish will be cooked in a short time, and the shape will be easily destroyed in a long time.

15

Now put the fish on the plate and sprinkle with onion leaves-do you think this is done?

16

There is still some soup in the pot. That's the essence. Add a little sugar, vinegar, vegetarian dishes, mix starch at the bottom of a bowl, put it in a pot, bring it to a boil, and stir it quickly and evenly. When it is a little sticky, take it out of the pot.

17

The last process-pouring soup, the amount of juice is controlled by yourself, less is too dry, more is tasteless.

How to make steamed fish delicious and simple

Steamed fish method

1. Clean fish should be evenly coated with salt and pepper.

2. shred a little onion for use.

3. Cut the onion and slice the ginger for later use.

4. Stuff the onion and a little ginger into the fish's stomach, cover the fish with a big piece of ginger and steam for ten minutes.

5. Put the steamed fish soy sauce into a vessel and pour the juice on the steamed fish with a spoon.

6. Put chopped green onion on the fish and pour the oil on the fish.

How to steam fish is delicious and tender?

Fish is rich in high-quality protein and various minerals, with low fat content, high nutritional value and delicious taste. This is the family food of Xian Yi, old and young Xian Yi. There are many ways to make fish. Steamed fish can not only retain the nutrition of fish to the greatest extent, but also present the delicacy of fish and satisfy the picky taste buds.

food

Dietary calories: 602 (calories)

condiments

The bass is about 500g g.

Methods/steps

1

Remove the viscera and gills of perch and clean them.

2

Cut the fish's abdomen, separate the fish from the bone along the abdominal incision, and cut it near the fish's back. Repeat the same action on the other side of the fish, cut off the remaining fishbone in the middle and cover both sides of the fish.

three

Shred ginger, spread it on a fish plate, put the fish on the fish plate, and cover the fish on the ginger for beauty.

four

Take a proper amount of raw flour and add water, stir well and pour it on the fish (this step can be increased or decreased according to personal preference, and the purpose of adding raw flour is to make the fish look more crystal clear)

five

After the water is boiled, steam the fish for about 8 minutes. Come out with the fish's eyes or insert the fish with chopsticks. I wish I could just plug it in.

six

Using the time of steaming fish, cut the onion into sections, about 10 cm long, and pat the onion flat with a knife. Use a small toothpick to gently scratch the onion from one end to the other to the thickness you like. Take a small bowl of water and add shredded onion, which will be rolled into small rolls.

seven

Shred red pepper for later use.

eight

After the fish is steamed, pour out the excess soup, leaving only the right amount. Sprinkle shredded onion and pepper on the fish.

nine

Add a little oil, heat until the oil starts to smoke, pour the oil evenly on the fish covered with shredded onion, and then pour the appropriate amount of steamed fish soy sauce.

end

Matters needing attention

Steamed fish should not be too long, too long fish will get old.

If you are afraid of being too spicy, rinse the shredded pepper with clear water to remove the pepper seeds.

How to make hairtail delicious and simple.

Fried hairtail

2 pieces of flour with hairtail as the main material.

Accessories include pepper, ginger, salt, cooking wine and blending oil.

The practice of frying hairtail

1. Prepare the required ingredients.

2. Take the fish to the head and tail, wash and cut into sections, and marinate with salt, pepper, ginger and cooking wine for about half an hour.

3. Add proper amount of water to flour to make batter.

4. Pour the oil into the pot and burn the oil to 60% to 70% heat.

5. Hold hairtail with chopsticks and stick batter on both sides. (you can also just make all the flour, depending on your preferences. )

6. Put in the hairtail section, wait for the batter to solidify, and then turn it over.

7. Put hairtail in batches and fry together. When both sides are golden yellow, you can take them out.

Cooking 1. Scales of hairtail need not be scraped. Experts have said that the silver scale on the surface of hairtail is a particularly high-quality fat with high nutritional value, which contains a lot of lecithin and a variety of unsaturated fatty acids, and is said to have anticancer components.

2, the batter should not be too thick, just hang it.

How to make fish delicious and simple.

fish in brown sauce

material

A fish, Jiang Mo, minced garlic, chopped green onion, coriander, soy sauce, vinegar, cooking wine, sugar and salt.

working methods

1. Remove the viscera and gills of the fish, cut off the fins and tails, and cut some oblique knives on both sides of the fish; Then use kitchen paper to absorb as much water as possible from the fish.

2. Put about 50g of oil in the pot, put the fish in when it is hot on the sixth floor, turn it over when it is fried until golden, and put the fish on the plate when the other side is golden.

3. Leave a little oil in the pot, add chopped green onion, Jiang Mo and minced garlic, stir-fry until fragrant, and pour in 1/2 tablespoons vinegar, 1/2 tablespoons cooking wine, 2 tablespoons soy sauce, 1/4 tablespoons sugar, a little salt and a bowl of water.

4. After the water in the pot is boiled, add the fried fish, simmer for half an hour on low fire, then collect the soup on high fire and sprinkle with coriander.

skill

1. Cut off the gills, fins and tail to remove fishy smell.

2. Stir-fry the fish before stewing, and it will be more compact after stewing.

What kind of fish is delicious when steamed, but not very expensive?

Perch, cut the surface obliquely, then add some ham, ginger and onion and sprinkle with salt. Steamed and topped with hot scallion oil, it's super delicious.