How do you make steamed fish delicious? How to steam fish is delicious and simple

1. Salt sprinkling method:

Wash the fish and dry it, sprinkle it with fine salt, evenly wipe it all over the fish, if it is a big fish, it should also be smeared with salt in the abdomen, marinated for half an hour, and then made. The fish that has been processed in this way is not fragile when steamed, and the finished dish can absorb the flavor.

2. Add chicken fat method:

When making steamed fish, in addition to putting the seasoning, put a piece of chicken fat on top of the fish, so that the fish absorbs the chicken fat and is smooth and delicious after steaming.

3. Boiling water drawer method:

When steaming fish, wait for the water to boil before steaming in the drawer, and cover the pot tightly. In this way, the steamed fish will be fresh and delicious, and the aroma will be pure.

4. Dry powder method:

When steaming the fish, first apply some dry powder to the fish, and do not remove the lid when steaming. For example, if the fish weighs 250g, it can be steamed for 8-10 minutes if the thickness of the fish body is the same. For each 250g weight gain, steam for an additional 5 minutes.

5. Beer immersion method:

When steaming fishy fishy fish, marinate it in beer for 10-15 minutes and then steam it, which not only reduces the fishy smell sharply, but also has a crab smell.

6. Small fish heads are nutritious, but they have less meat to eat. If you put the fish head on the cutting board first, chop it into fine crumbs with a knife, enlarge it in a bowl, add an appropriate amount of flour and monosodium glutamate, cooking wine, pepper, minced green onion and ginger, stir evenly, steam it for more than 10 minutes with a strong fire, and the delicious fish head soup is ready.

7. Leftover fish steaming method:

If you can't eat the steamed fish at one time, you can beat 1 egg into it when you eat it again to make a steamed egg, so that the fish is not fishy.

How to cook steamed fish? Clean the fish, add green onion and ginger cooking wine, salt and pepper, light soy sauce and dark soy sauce, shred green and red peppers, pour into a plate and steam until so. Then pour in the drum oil.

Put the fish in the pot, add salt, shredded ginger (it is best to put some chopped and salted minced meat in the belly of the fish, it is delicious), and put some chopped green onions before cooking! Be careful to put plenty of water.

The fish should first be knifed, cut the green onion and ginger into thin strips, put it into the belly of the fish, and then put in star anise, pepper and other seasonings, steam it over high heat for seven or eight minutes, and after a long time, the nutrients will be lost, and it will not be delicious.

The fish should be fresh, not too big, and steam in a pot with boiling water for 8-10 minutes. Green onion ginger soy sauce. Season it and you're done.

Steam, pour the seasoning after removing from the pan.

Prepare the ingredients.

To make steamed fish, you need to prepare grass carp, and the ingredients you need are cooking oil, salt, cooking wine, ginger, green onions, red peppers, five-spice powder, and coriander.

Steps. 1. We first scrape the scales of the grass carp we bought, then take out the gills in the fish's head, and then clean the contents of the fish's belly. Cut the fish in half from the middle and place on a plate. Then use cooking wine, salt, and five-spice powder to smear the fish inside and out, so that the fish can be more flavorful when steamed.

2. Wash the prepared ginger and green onions, cut the ginger into shreds, cut the green onions into segments first, and then cut into shreds. Place the chopped ginger and green onion into the prepared bowl. Slice the ginger and cut the green onion into some pieces for later use.

Then wash the prepared red peppers, peel off the red peppers, and then cut the red peppers into thin strips. Wash the prepared parsley and cut it into sections.

3. Put the marinated grass carp into a bowl and add the sliced ginger and green onion into the fish. Then add an appropriate amount of water to the pot and bring the water to a boil on high heat. Then put the marinated fish into the pot, cover the pot, and simmer for more than ten minutes.

4. After the fish is steamed, pick out the ginger slices and green onions in the fish, and then sprinkle the sliced ginger, green onion and red pepper evenly on the fish. Then pour an appropriate amount of oil into the pot, heat the oil, and then pour the oil evenly over the fish with green onions, ginger and red pepper shreds. Finally, sprinkle the prepared coriander evenly on the fish, and the steamed fish is ready.

Tips.

When cleaning the fish, be sure to clean the gills in the fish's head, otherwise the fish will eat a lot of fine sand.

The dish of steamed fish is ready, and to make a delicious steamed fish, the quality of cooking is not the key, but the fish selected. If it is a dead fish, the fish meat will not be so delicious, and you will not be able to make delicious steamed fish. Moreover, fish has a lot of nutrients that are good for the human body, and it contains very high protein and DHA, so people often say that eating fish will make you very smart, which is the reason.

That's all for the delicious steamed fish, if you like it, hurry up and buy a live fish to try!

How to steam fish pieces deliciously.

Ingredients: 1 silver carp, 1 coriander, vegetable oil, green onion, ginger, salt, cooking wine, pepper, steamed fish soy sauce, dried chili.

Method:1The tarpon is scraped off the scales, gutted and cleaned, and cut into pieces for later use.

2.Cut a few knives on the fish segments, add salt, cooking wine, and pepper to the knife edge, spread evenly, and marinate for about 10 minutes.

3.Place the fish on a plate and add the green onion and ginger segments to the fish.

4.Once the water is hot, add the fish and steam for about 10 minutes.

5.Remove the green onion and ginger from the fish and pour out the water from the fish plate.

6.Drizzle steamed fish soy sauce evenly on the fish, and add an appropriate amount of shredded green onions, coriander, and dried chili peppers.

7.Drizzle hot oil over the green onion and ginger shreds and serve.

Nutritional value of steamed fish.

Crucian carp - it has the effect of strengthening the spleen and invigorating qi, reducing swelling and improving water, clearing heat and detoxifying and lowering milk. As a daily practice, crucian carp with adzuki beans can help clear ascites. Crucian carp with pig's trotters can increase milk.

Carp - it has the effect of appetizing and strengthening the spleen, relieving cough and asthma, and stabilizing the fetus and clearing milk. The daily practice is that carp and winter melon and green onion can be boiled in soup with nephritis. Carp and pig's trotters can ** less maternal milk. Carp and Chuanbei can cough and wheezing.

Silver carp is a good product in warm qi, especially for warming the stomach, invigorating qi, whitening ** and other aspects have a very high effect.

Herring – The most abundant in herring is zinc, selenium and other trace elements, which are very effective in helping to prevent cancer. At the same time, it can also replenish qi and nourish the stomach, dispel dampness and improve water.

There are many ways to eat crucian carp, but steamed crucian carp is my favorite, and I will share with you that I often make very simple, time-saving steamed crucian carp, the crucian carp meat is delicious, the meat is delicate, the fresh fragrance is incomparable, and I never get tired of eating it.

Ingredients: live crucian carp, ginger, chives, chopped chili, salt, Sichuan pepper, steamed fish soy sauce, peanut oil.

Steps: Step 1: Remove the scales of the live crucian carp, remove the black membrane on the inner side of the fish belly and wash it; Shred green onion and ginger; Coat the whole body, maw and roe of crucian carp with salt evenly (the amount of salt depends on personal taste), and put some ginger shreds in the fish maw to marinate; Put some ginger shreds on the plate, put the crucian carp and fish roe on the plate, and put some ginger, green onion and chopped pepper on the crucian carp;

Step 2: Put the plate and crucian carp into the steamer after the steamer is heated and steamed, and steam for 8 minutes;

Step 3: Open the lid and take it out in 2 minutes.

Step 4: Drain the water from the dish.

Step 5: Pour the steamed fish soy sauce over the crucian carp;

Step 6: Put peanut oil in a wok, fry peppercorns until fragrant; pouring pepper oil on the crucian carp has a snorting sound;

Tips:1To choose fresh live crucian carp, the weight is about half a catty. 2.The black membrane on the inside of the fish maw should be removed to remove the fishy smell.

A work from Gourmet World Fish Flavored Bread.

Steamed fish is the best. Delicious.

The delicious recipe for golden trout is as follows:Ingredients: 1 golden trout, appropriate amount of green onion, appropriate amount of ginger, a little millet pepper, a little fish drum oil, a little cooking wine, a little salt, 1 rattan pepper.

Steps: 1. Wash the golden trout and put it on a plate.

2. Cut the green onion into sections and marinate in the orange fish belly.

3. Slice the ginger, make an opening on the back of the golden trout, put in the ginger slices, and taste it.

4. Add cooking wine and marinate for 10 minutes. Scramble.

5. Steam the fish, 15-20 minutes.

6. Remove the steamed fish from the pot, sprinkle with shredded rattan pepper, shredded green onion, millet pepper, and pour in the fish drum oil.

7. Remove from the pot, heat the oil, the oil temperature is 9 to hot, and pour it into the fish.

The method of steaming fish varies depending on the region and taste, but here are some basic steps and tips for making delicious steamed fish:

Fish selection: Choose freshly fresh fish, preferably live, and steam them immediately after slaughter.

Washing: Wash the fish and remove the scales, gills and guts. Dissect the belly of the fish and remove the black membrane and bones.

Marine: Sprinkle the fish evenly with salt and shredded ginger and let it marinate for 10-15 minutes.

Steaming: Put the fish in the steamer, add the appropriate amount of water, and steam. Generally speaking, it will be cooked in about 10-15 minutes. The steaming time should be adjusted according to the size and thickness of the fish.

Notes:

The size, fat, and thickness of the fish will affect the steaming time and need to be adjusted according to the actual situation.

A moderate amount of salt and shredded ginger will remove the fishy smell while adding to the flavor of the fish.

The choice of flavored seasoning should be adjusted according to your own taste and not used too much so as not to affect the taste of the fish.

The amount of water in the steamer should be appropriate, not too much or too little, to ensure that the fish can be heated evenly.

The heat of steamed fish should be mastered, and it should not be over-steamed or undercooked, so as not to affect the taste and health.

1.Scrape the scales of the fresh cinnamon fish and scoop out the gills from both sides. (The gills of the fish must be clean, and when removing the scales, pay attention to the knife not towards your hand, which is easy to scratch).

2.Cut open the abdomen and remove the internal organs. Remove the fins and rinse with clean water. (After removing the internal organs, pay attention to clean them, and remove the fins by the way).

3.Blanch the fish in boiling water and put it in cold water. You can go to the black skin of Gui Fish, and the Poke who likes to eat fish skin omits this step.

4.Cut out the cross-shaped knife from the fish and blanch it in boiling water. Set aside the prepared green onions, ginger, garlic, chili cooking wine, and set aside.

5.Mix the sauce with a saucer, put 50ml of cooking wine, a little salt, ginger slices, green onions, and garlic and mix well. Change to a large bowl, spread the sauce on the surface of the fish and the belly of the fish, and marinate for about 15 minutes.

6.Once the water is boiling, steam for 5 minutes, turn off the heat and pour out the excess sauce and water from the plate.

7.Seasoning: half a spoon of sugar, an appropriate amount of salt, two spoons of raw and withered soy sauce, a spoonful of oil, chopped chili, minced ginger and garlic, pour it into the osmanthus fish, and steam again for eight minutes.

8.Heat the oil in a pan (use a small bowl to hold a part of the hot oil for the next step), add the green onion, ginger and garlic, sauerkraut, and celery to fry (you can add oil to brighten the color of celery, a little salt, and a spoonful of extremely fresh taste.) ）

9.Pick up the steamed green onion, ginger and garlic after the steamed cinnamon fish, pour hot oil on the fish, and then spread the fried celery on top of the fish.

10.Finally, fresh green onion and green pepper shreds are spread on the top, and some coriander can be added for decoration.

The heat of steamed fish is very important, depending on the size of the fish, generally steamed for eight to ten minutes after the fire is boiled, the seasoning of the steamed fish is modulated according to the taste of personal preference, a little lighter can be put into the green onion and ginger cooking wine when steaming the fish, pour out the excess soup after steaming, put the green onion and ginger on the fish, and the chili pepper is poured with steamed fish soy sauce, and then use hot pepper oil to stir it.

Hello. Ingredients:

1 piece of cod, appropriate amount of green onion, 3 slices of ginger, half a spoon of salt, appropriate amount of steamed fish soy sauce.

1.The cod scrapes off the scales, removes the black membrane, and washes it. Marinate with two spoonfuls of cooking wine and half a spoonful of salt for half an hour.

2.Top the ginger slices underneath the cod. Bring water to a boil, open the water and steam the cod over medium heat for 7 minutes.

3.After steaming, sprinkle an appropriate amount of steamed fish soy sauce, and pour more weight in the mouth. Sprinkle with chopped green onions, heat the oil, and pour the oil over the chopped green onions. Tender and delicious cod can be made.

Materials:

Fish, Sichuan pepper, green onion, ginger and garlic, salt, sugar, cooking wine, light soy sauce, frozen tofu, black fungus, steamed fish soy sauce.

Method

1.Wash and drain the fish pieces, marinate them with green onions, ginger, garlic, peppercorns, salt, sugar, cooking wine, and light soy sauce for more than an hour;

2.Put a layer of frozen tofu with thawed and squeezed water at the bottom of the plate, and the water must be squeezed out, otherwise the water will affect the taste of the dish after heating.

3.and a layer of soaked black fungus;

4.Finally, the marinated fish is stacked, and after the water is boiled, it is steamed in a pot for 20 minutes;

5.Once out of the pan, pour over the steamed fish soy sauce. (If it is too light, you can pour a spoonful of hot oil to make it more fragrant).

After the fish is washed, scratch a few knives on the back of the fish, then smear a little salt, cut the ginger shreds and put them in the belly of the fish, boil the water and steam it for 15 minutes, then pour out the fish soup on the plate, there is no fishy smell, pour some light soy sauce, sprinkle some green onions, burn the oil until it smokes, and it is very delicious when poured on it, fresh and tender!

Steamed sea bass. Ingredients:

1 sea bass (about 500 grams), half a green onion, appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of steamed fish soy sauce, appropriate amount of oil.

Cooking steps:1Remove the internal organs and scales of the sea bass, clean it, cut it diagonally on the body, cut the green onion into chopped green onions and shredded green onions, and slice the ginger.

2.Mix the cooking wine and salt and spread it evenly on the fish, put some ginger slices and chopped green onions on the bottom of the plate, then put the fish, and put chopped green onions and ginger slices on the fish.

3.Boil water in a pot, add the fish and steam for 8 to 10 minutes, turn off the heat and steam for another 3 to 5 minutes.

4.Pick out the green onion and ginger from the steamed fish plate and discard it, discard the excess soup from the plate, and sprinkle the shredded green onion on the fish.

5.Heat oil in a pan and pour over the fish.

6.Then pour the steamed fish soy sauce into the pot, add a little water to boil and pour it on the fish.