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8 ways to cook steamed fish and 7 common sense and tips

Source: Time: 2020-01-28 19:32:33

Millennium Tongzhou vitality north stream

Seven Secrets of Steamed Fish
Secret one: The weight of the fish is controlled at about 600 grams. The volume of this size is placed in the fish dish, looks beautiful, and it is easy to grasp when it is cooked.
Tip two: When packing the fish, you can cut the spine from the abdomen (saw it with a knife) to prevent the fish from being deformed due to the shrinkage of the fish bone after steaming. You don't have to chop it, or you will distort the fish before it starts steaming. After you have cleaned the fish, spread lard on both sides of the fish (clear oil is also okay), and then dip it in a little white wine (you can also try dipping some wine, and maybe create a new flavor)
Tip three: Mix about 50 grams of meat filling with a little soy sauce, sesame oil, salt, ginger, and shiitake mushrooms, and put it in the belly of the fish, which will not only make the fish taste fresher, but also support the belly, so that the steamed fish is full
Tip 4: Take a large piece of ginger, cut the longest section into uniform and beautiful slender silk, cut the green onion into the middle section (unclear, white, and the same length as the ginger), and shred (for the sake of beauty and appetite) On the fish dish, place the fish on the dish and sprinkle some shredded ginger on the fish;
Tip 5: Be sure to put the fish into the pot after the water is boiling in the steamer. (Do not steam the fish with cold water, then smash the pot. The secret of many steamed dishes is that the food is steamed after the water is boiling);
Tip 6: Turn off the heat after steaming for 6-7 minutes (the heat is the top secret);
Tip 7: After turning off the heat, do not open the lid, the fish does not take out the pot, use the remaining temperature in the pot to "virtually steam" 5-8 minutes, and then immediately bring out the pot, and then prepare the seasoning (soy sauce, vinegar, clear oil, Pour less salt or no salt) pour over the fish body (do not put MSG for lightness and tenderness), and then put a few loose coriander on the table and eat.
Features: This fish is as tender as tofu and fragrant as crab meat, light and refreshing. If someone is present while you are eating, you should quietly aim the chopsticks at the fish belly (the most tender and fragrant essence) as soon as possible.
Points to add:
1. If it is steamed lotus fish or grass carp, which is slightly larger (weight should be controlled at about 1000 grams), the steaming time can be extended for another 2-3 minutes, but not too long. Don't forget the "steaming" tricks.
2. When steaming slightly larger fish, you can put two chopsticks under the fish to make the fish leave the chassis overhead, and the fish will fully cook when it is hot. Customers find your tricks.
3. When steaming larger fish, you can also stand the fish up (like the fish swimming in the water). At this time, a 5 cm long green onion can be used to spread the belly of the fish to make the fish stand stably, and two small ceramic bowls are fixed on both sides of the fish body to fix the fish body (no meat filling is placed in the fish belly). At this time, you can also plan three knives on each side of the fish body, and sandwich a slice of ginger at each knife seam. After the fish is cooked, remove the small bowl and serve.
4. You can also put the prepared (soy sauce, vinegar, oil) juice that has been prepared on the fish in a small bowl and steam it with the fish. After the fish is out of the pan, the seasoning is also removed from the pan. Take it out and pour it on the fish. Compared with the raw juice, the sauce is less jerky, and the fish taste is more gentle and soft. It is suitable for the elderly and those who like light.
5. After the water is boiled, put the fish in the steamer, take it out after three minutes, drain the fish soup from the dish, and then put it in the steamer to continue steaming. This decision is not particularly important when the fish is cooked.
6. Before steaming the fish, first bend the fish by holding the head and tail, and place a ginger block on the curved part of the fish body. This will ensure that the fish will be vividly bowed at the waist after steaming, giving "type" points.
7. When steamed turtle live fish is steamed, add salt, onion shreds, and fine ham shreds seven or eight shreds only when the soup is steamed for three minutes. Other spices are not used to highlight the fish flavor.
Seven common sense of steamed fish
1. Salting method: Wash the fish and dry it, sprinkle with fine salt, and spread it evenly. If it is a big fish, you should also apply salt in the belly, marinate it for half an hour, and then make it. The fish treated in this way is not easily broken when steamed, and it can taste well when cooked.
2. Add chicken oil method: When making steamed fish, in addition to putting the seasoning, put a piece of chicken oil on top of the fish meat, so that the fish meat absorbs the chicken oil, and it will be delicious after steaming.
3. Boiling water on the drawer method: When steaming fish, wait for the water to boil before steaming on the drawer, and cover the pot tightly. The steamed fish will be fresh and delicious with a pure fragrance.
4. Apply dry powder method: When steaming fish, first apply some dry powder to the fish, and do not lift the lid when steaming. For 250g fish, steam for 8-10 minutes if the thickness of the fish is the same. For every 250g of weight gain, steam for 5 minutes.
5. Beer immersion method: When steaming fish with a large fishy smell, marinate and soak it with beer for 10-15 minutes before steaming. Not only the fishy taste is sharply reduced, but also a crab flavor.
6. Residual fish steaming method: If steamed fish cannot be eaten at one time, when you eat it, you can add 1 egg to make steamed egg, so that the fish is not fishy.
7. Steamed small fish head: The small fish head is nutritious, but it has less meat to eat. For example, first put the fish head on the chopping board, chop into fine chips with a knife, and enlarge the bowl, add an appropriate amount of flour and MSG, cooking wine, pepper powder, green onion and ginger, stir well, and steam for more than 10 minutes on a high fire. The delicious fish head wonton is ready.
Eight ways to steam fish
Name: (1) steamed grouper (2) steamed catfish (3) steamed red shirt fish (4) steamed lemon sea bass (5) steamed grass carp (6) steamed multiple treasure fish (7) steamed flat fish (8) steamed Osmanthus fish
(1) Steamed grouper
[The cuisine] Zhejiang cuisine
[Features] Complete fish shape, fresh and tender fish, plump and smooth, and delicate fragrance.
[Raw materials] a grouper (weighing about 1,000 grams). 50 grams of lard. 5 grams of refined salt, 0.5 grams of MSG, 15 grams of Shaojiu, and 5 grams of shallots. 25 grams of soy sauce and 10 grams of ginger slices.
[Production process] Kill grouper and wash it. Scrape 5 knives on each side of the fish and cut the pork suet into 10 pieces. At each cut of the fish, stuff pork suet, 1 slice of ginger and green onion. Take another cup. Add the salt, soy sauce, and wine to the steamer together with the fish. Pick out the onion, ginger, and pork suet flakes, sprinkle with MSG, and bring in the steamed soy sauce to serve.
(2) Steamed catfish
[The cuisine] Zhejiang cuisine
[Characteristics] Fish shape is complete, fish is tender and tender, fresh flavor is beautiful, soup is clear and mellow.
[Raw materials] One fresh sturgeon (net weight is about 750 grams). 15 grams of cooked ham slices, 2.5 grams of raw bamboo shoots, and 25 grams of shiitake mushrooms. 10 grams of diced oil, 4 grams of ginger slices, 3 grams of ginger rice, 5 grams of onion knots, 5 grams of balsamic vinegar, 4 grams of refined salt, 3 grams of MSG, 2 grams of Shaojiu, 2 grams of onion segments, and 250 grams of clear soup.
[Manufacturing process] After slaughtering the catfish, remove the scales and gills, wash them by laparotomy and viscera, then simmer it in a boiling water pot, remove it, scrape off the black film, and rinse it straight on the back of the fish's spine. Place the fish in a deep dish, place the bamboo shoots, shiitake mushrooms, diced diced ham, and ham slices on the fish, add refined salt, wine, clear soup, and then add ginger slices, green onion knots, and steam in a steamer for 10 minutes. Minutes, when the fish eyes are protruding and mature, remove the green onion and ginger, pour the raw juice into a bowl for another use, and put the fish in a long waist dish. Put the raw soup in the bowl into 70g of salt, monosodium glutamate and boiling soup , Adjust the taste, and drizzle on the fish to serve. Take along with ground ginger and vinegar.
(3) Steamed red shirt fish
1 kill the fresh fish (frozen fish is not suitable for steaming), wash and drain the water, wipe each side of the fish evenly with a small amount of salt;
2 Ginger is cut into shreds, spread on the bottom of the dish and on the surface of the fish, and a little stuffed in the belly;
3 steam in the wok for 10 minutes;
4Cut a little green onion for later use, and heat up a little oil (same amount as usual).
5 After the fish is out of the pan, sprinkle with spring onion, pour in the right amount of plum oil, soy sauce, and pour the hot oil on the surface of the fish.
Kafan Little TIPS:
Tips for judging whether the fish is steamed are generally looking at the eyes. If the fish's eyes turn white and stand out, it means that the fish is cooked;
If the fish is relatively large, you can make a few cuts on both sides with a knife before getting out of the pot. This will make it easier to steam.
Ginger is necessary to make fish, regardless of any cooking method.
(4) Steamed lemon sea bass
Lemon is a flavored fruit peculiar to Southeast Asia. Thais often squeeze lemon juice into their dishes to give them a strong fruity aroma. The chef used lemon and fish sauce, cooked with chilli peppers and sea bass to make this dish that is extremely tender, hot and sour, and has a Thai flavor.
Cooking method (for two persons)
Material: sea bass (1, 1 kg), lemon (2), parsley (1), red pepper (1), garlic (3 cloves)
Seasoning: fish sauce (4 tablespoons), sugar (2 tablespoons), salt (1 tablespoon)
Tools: Juicer
Wash 2 lemons and cut them in half. Place one and a half lemons on the juicer and squeeze the juice out to make lemon juice for later use. The remaining half of the lemon is sliced into thin slices with a knife and placed on the side of the dish for decoration.
Garlic pat flat, cut into pieces and chopped into pieces. Wash the red peppers and cut into dices. Wash the cilantro and cut the cilantro stalks into pieces. The cilantro leaves are reserved for use.
Mix the sauce: Put garlic, diced red pepper, and coriander in a bowl, add 4 tablespoons of fish sauce, 2 tablespoons of sugar, and the lemon juice just squeezed, mix well and set aside.
Wash the seabass, sprinkle 1 tablespoon of salt over the body, and place in the dish with the sauce.
Boil half a pot of water, add sea bass and sauce, cover with a lid and steam for 7 to 8 minutes on high heat until the fish eyes protrude and the fish body can be penetrated with chopsticks.
Take out the steamed sea bass and sauce, pour the sauce on the fish, and garnish with coriander leaves.
(5) Steamed grass carp
Grass carp with a net weight of 500 grams
Those who like light do not put pepper powder and seasoning wine, or low-grade white wine as the raw material for braised sauce1
Ingredients for braised sauce 2
Good ingredients
Spread evenly with salt and peppercorns and marinate for 1 hour
In addition to salt and peppercorn powder, put onion on the cut flower cut at the head of the abdominal cavity of the fish, so that it can go out during steaming.
After 8 minutes, get out of the pan and put on the fish plate. Hehe, the aroma has come out
Add oil to a frying spoon, heat to 89 minutes, add ingredients, stir-fry
Add the vinegar, wine, pepper, white sugar, raw soy sauce, and an appropriate amount of water in order. After boiling, reduce to low heat, collect the thick soup and bring it out of the pot.
(6) Steamed Dolly
Duobao fish is sprinkled with salt, MSG, wine, ginger, spring onion, and steamed for 7 minutes on the high heat of the pot; pick out the steamed ginger and spring onion, and then put the spring onion, raw soy sauce, old soy sauce, and top with hot oil can. The flesh is less thorny and delicious.
(7) Steamed flat fish
Ingredients: 1 flat fish
Seasoning: 5g cooking wine, 10g salad oil, 10g spring onion segments, 10g ginger slices, 10g spring onions, 10g ginger, 10g salt, 5g cilantro, 2g red pepper, 2g
practice:
1. Remove the gills and internal organs of the flat fish. After washing, put a flower knife on the back of the fish.
2. Put the onion segments and ginger slices on the plate, place the flat fish in the steaming dish, add the onion segments and ginger slices to the fish body, pour the cooking wine and put salt.
3. Put water into the saucepan. After the water is boiled, put the steamer in the pan, steam over medium heat for 10 minutes, turn off the heat, and then steam for 5 minutes.
4. Take out the fish plate from the drawer, pick out the onion segments and ginger slices, put the onion and ginger shreds, heat the oil and pour on the onion and ginger shreds, and steam the fish sauce, and add the coriander and red pepper shreds. Embellishment.
(8) Steamed Osmanthus Fish
Ingredients: 600g catfish
Seasoning: 30 grams of vegetable oil, 15 grams of shallots, 10 grams of ginger, 2 grams of pepper, 3 grams of salt, 15 grams of soy sauce
Practices: 1. Fresh osmanthus fish, remove the internal organs, wash it for future use;
2. Root onion, peel ginger, wash, and chop;
3. Coat the fish body with salt and white pepper;
4. Then spread the fish body with crushed ginger foam;
5. Put the fish in the saucepan into the pot that has been boiled with water, and steam for 13 minutes over water;
6. After steaming, drain the water from the dish and drizzle a thin layer of soy sauce evenly over the fish.
7. Then spread the spring onions evenly over the fish;
8. Put another pot on a high fire, put 45 g of oil into the pot and burn until the oil emits white smoke;
9. Sprinkle the oil on the fish, and when it makes a sizzling sound, you can eat it.
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