How to make braised steamed fish separately

My best steamed fish is here again.

How to cook steamed fish? Remove the scales, wash the fish and put it on a plate, prepare minced garlic, three spicy shreds, put it on a plate, then steam it in a pot, and then add oyster sauce and light soy sauce.

Methods 1 to 2 are the same as those of microwave ovens; Put it in an electric pot, add 1 2 cups of water to the outer pot, steam until it jumps up, take it out, pick off the green onion and ginger and serve.

Ingredients: 1 fresh fish, 2 green onions, 10g ginger, 1 tsp rice wine, 1 tsp oyster sauce, 1 tbsp soy sauce, 1 tsp sugar, 1 tbsp water.

Method 1After the fresh fish is processed and washed, make 2 knives on each side of the fish body, cut deep to the bone but do not cut off, and place it on a plate for later use.

2.Mix all the seasonings thoroughly and pour on the fresh fish in Method 1, then cut the green onion into sections and shred the ginger and spread it on the fresh fish.

3.After sealing with plastic wrap, put it in the microwave oven for 4 minutes, then take it out, tear off the plastic wrap, pick off the green onion and ginger and serve.

Ingredients: 200 grams of square ham, 500 grams of sea bass, 10 grams of ginger, 5 grams of chives, 3 teaspoons of soy sauce, salt and oil, 2 teaspoons of cooking wine.

Method] Wash and handle the internal organs of the sea bass, cut it from the spine to the abdomen (keep a part uncut off), and marinate it with salt and cooking wine for 10 minutes.

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2.Slice the square ham, cut the chives into sections, and slice the ginger. Place a layer of ginger slices on a plate, stuff the square ham slices and chives into the opening of the fish, and place the fish on top of the ginger slices.

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3.Steam the fish for about 10 minutes, pour in soy sauce after taking it out, and finally pour a layer of hot oil.

Method 1. Make the ingredients.

Raw material. Various) fish one tail.

Steamed fish. Please click Enter a description.

Accessories. Shredded green onion, shredded ginger, Shao wine, shredded green and red peppers, light soy sauce, vinegar, plate oil, vegetable oil, oyster sauce.

Production process. Step 1: Fish selection: The weight of the fish is best controlled at about 500 grams, and the beauty of the fish plate is secondary, and the key is that the raw and cooked heat is easier to grasp.

Step 2: Shaping of the fish: After the fish is cleaned, the backbone of the fish is cut off 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 wipe the lard on both sides of the fish body, and then dip it in a little white wine.

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Steamed fish (5 photos).

Step 3: Seasoning of fish: Mix a little meat into a little soy sauce, sesame oil, salt, minced ginger and minced shiitake mushrooms and put them into the belly of the fish, which can not only make the taste of the fish fresher, but also make the steamed fish appear full.

Step 4: Fish plating: take a large piece of ginger and green onion in the middle, cut it into a long and uniform slender filament, spread it on the fish plate, and then sprinkle some green onion and ginger shreds on the fish after the fish is put into the plate, which is both beautiful and evenly flavored after maturity.

Step 5: Heat of the fish: The heat is the key to steaming fish, as with many steamed dishes, be sure to boil the water in the pot, then put the fish into the pot, steam for 6 to 7 minutes, and immediately turn off the heat.

Step 6: False steaming of fish: The so-called virtual steaming is to turn off the heat, do not open the lid, use the residual temperature in the pot to steam for another 5 to 8 minutes before leaving the pot, and pour the prepared soy sauce, vinegar and a little clear oil all over the fish.

The method of steaming fish is very simple, first wash the fish and kill it, if you see what kind of fish it is? If it's that kind of flat fish, it's easier to do, it's to get him a green onion, ginger and garlic into the stomach, cut it with a knife, and then put it in steam, and then put it there to steam, and then put some millet pepper, put it on top to get some chili pepper when it's out of the pot, and then get some ginger and ask me to teach English that you can twist.

After cleaning it first, marinate it with cooking wine and a little salt for a while, then stuff the fish belly with ginger slices and shredded green onions, and steam it on high heat for about 10 minutes. Finally, control the water, throw away the shredded green onion and ginger slices, replace them with new ones, or add some of your favorite side dishes, pour on the steamed fish soy sauce, and pour some hot oil on it.

Clean up. Spread a little cooking wine and salt.

Then spread the bottom of the plate with shredded ginger and put the fish on top.

Then put on the heat and steam for 15 minutes.

Put chopped green onions, add a little steamed fish soy sauce, and drizzle with hot oil.

How to steam steamed fish without a fishy smell at all.

A new way to change the knife of steamed fish.

The preparation of steamed fish is as follows:Ingredients: 1 fish, 1 green onion, 1 ginger, 1 carrot, 5 grams of soybean salad oil, 1 gram of salt pants lead, 1 tablespoon of light soy sauce, 2 tablespoons of steamed fish soy sauce.

Excipients: 5 grams of soybean salad oil, 1 gram of salt, 1 tablespoon of light soy sauce, 2 tablespoons of steamed fish soy sauce.

1. Remove the scales and internal organs of the fish, wash them, and control the dry water.

2. Cut the fish into slices and place on a plate.

3. Add the sliced carrots.

4. Add sliced green onions, ginger and salt.

5. Cut the coriander into sections, and cut the green onion into shreds for later use.

6. Put the fish into the steamer, boil the pot for 2 minutes and steam for 6 minutes, pour out the soup in the fish, put light soy sauce, steamed fish soy sauce, coriander, and shredded green onion into the fish, and pour the boiled oil into the fish.

Steamed fish is delicate, can preserve the nutrition and taste of the fish to the greatest extent, and the method is relatively simple, steamed fish has become a very popular home-cooked dish. But many friends say that their steamed fish at home is not delicious, this is because your method of steaming fish is wrong, today I shared with you some tips for steaming fish, as long as you master these points, to ensure that your steamed fish is also tender and delicious!

First of all, you must learn to choose fish.

Fish scales: Choose fish with relatively complete scales.

Gills: The gills of fresh fish are pink or bright red. If the fish is not fresh, the gills will take on a special color such as white or black.

Eyes: The brighter the fish's eyes, the fresher the fish tends to be.

Feel: Feel if the fish is elastic, the elastic fish has a firmer taste.

Smell: If the fish is not fresh, it will smell more from the soil, and vice versa.

The second is pickling conditioning.

How do we marinate the fish after it has been washed?

1.Marinate with white wine or cooking wine, oil, salt, green onion, ginger and garlic, and the marinating time should not be too long, about ten minutes. Because salt has the effect of penetrating and coagulating proteins, leaving it for too long will make the meat hard and affect the taste.

2.Fish is to eat umami, if there are too many condiments, it will affect the taste. After steaming, you only need to add shredded green onions, shredded ginger, soy sauce and hot oil.

Tips for the process of steaming fish.

It is also important that the fish is processed and marinated, and the steaming process is also important, here are four tips for the steaming process:

Tip 1: Rinse the fish with warm water to remove the fishy smell.

After killing the fish, the first thing to do is to scrape all the scales off with a knife, and then one thing to remember is to rinse the sticky substance off the fish with warm water.

When fish are kept in the water, there are a variety of aquatic organisms that cause the fish to have a bit of soil and fishy smell. The smell of the soil is very strong, and the sticky substance on the fish after the scales are scraped off is the most fishy part of the fish, which can be removed by rinsing it with warm water.

Tip 2: Steam the fish with hot water.

Cold or hot water? Many people will have this consideration when steaming fish, should they use cold water or hot water? When the fish is steamed in cold water, the flesh will be older, and the flavor of the fish will be weakened. And the fish steamed in hot water is very tender and fragrant.

Tip 3: When steaming in the pot, the water vapor must be very sufficient.

If you want to make the fish fresh and fragrant, you need to have enough steam. If the steam is insufficient, the texture of the meat after steaming is not firm enough. The time of steaming fish depends on the size of the fish, generally more than one pound of fish can be six or seven minutes, and the larger fish should not exceed ten minutes, if the time is overtime, the fish will become coarse and lose its flavor.

Time is scarce, and the flesh is bloody and difficult to separate from the bones.

Tip 4: Don't lift the lid while steaming.

Many people like to open the lid of the pot halfway to see how it is steaming when steaming fish, but in fact, this will affect the taste. The best thing to do is to set the time during the steaming process, and don't keep lifting the lid halfway through.

My best steamed fish is here again.

Steamed fish Remove the gills and internal organs of the fish, wash them, and make a multi-cross knife or a small flip knife. Blanch in boiling water, remove and put on a plate for later use, which is not only conducive to removing the fish, but also can tighten the knife edge and turn out, which can better absorb the flavor. Put green onions, ginger segments, garlic cloves, add salt, monosodium glutamate, cooking wine, a little pepper (pepper is only to remove the fish, do not eat spicy), shiitake mushrooms cut into bergamot petals, magnolia slices, Jinhua ham slices, three raw materials in a group, put on the fish at a time, put it in a pot of boiling water, and steam it over high heat.

Steam and take out, minus the green onions, ginger and garlic, put the original juice in the plate into the wok, beat the thin thickener over high heat, and hand it over the fish body. Nowadays, the common steamed fish is borrowed from the practice of oily fish, that is, after steaming and taking out, it is drizzled with Maggi fresh soy sauce or steamed fish soy sauce, etc., and a little hot oil is poured over the fish.

I used to learn it from the hostess when I was a babysitter, and it was delicious. I used flat fish, which (about 250 grams) has no scales. Peel the fish and remove the gills, wash and drain, put on a plate, wash the pickled cabbage (50 grams) with water slightly, and 20 grams of ginger and finely shredded.

The two are evenly sprinkled on the fish, no need to put salt, put the fish in the boiling water, steam for 10 minutes out of the pot, too long the meat is not tender. You can also do this with large fish slices, and you need to add chopped green onions.

Smear with cooking wine, add ginger, green onion and garlic and steam.