Steamed Rice Fish Tips, Steamed Sole Fish Recipe The nutritional value of sole fish

Fish meat is one of the most often eaten aquatic products in our daily life, I don't know if you have eaten a kind of fish that inhabits the deep seabed, similar to sea bass, but its meat is more delicious than sea bass, this fish is very fierce, it is a carnivorous animal, this fish is called rice fish, there are also some locals on the seaside who call rice fish catfish, rice fish is divided into millet fish and rice fish, rice fish is suitable for soup, the meat is delicious, millet fish is suitable for steaming, the meat is delicate, So let's share with you today what are the tips for steaming rice fish? Can you eat rice fish head?

1. What are the tips for steaming rice fish.

1.When we are steaming rice fish, we can draw a cross knife on both sides of the fish body, put in a variety of seasonings, soy sauce and a little cooking oil, and then wait for the water in the steamer to boil, and then put the fish on the steamer to steam on high heat for three minutes, because the fish itself is easy to cook, so it is not advisable to steam for too long, and the fish will be old after steaming for three minutes. Steaming means letting the fish simmer in the steamer for 5 minutes, so that the fish is more delicious and tender.

2.If you want to steam out the rice fish, the meat is delicious, light and refreshing, and there is no fishy smell, we must dissect the rice fish before halal rice fish, and then take out the gills of the rice fish, and take out the fish intestines and fish liver in the fish belly, wash it, and then stuff a few pieces of ginger and chives into the fish belly, and then spread a few pieces of ginger slices on the fish, so that the steamed rice fish does not have a fishy smell.

3.Before the fish is put on the shelf to be steamed, we have to prepare the seasoning juice evenly, then pour it into the belly of the fish, and then soak the whole body of the fish, let it marinate for five minutes, then scoop up the fish and put it on the plate, pour a little seasoning juice, and then put it on the shelf to steam, so that the steamed fish is more flavorful and delicious.

2. Whether the rice fish head is edible.

Although we will put the whole fish into the pot to steam when we make steamed rice fish, but after cooking, the head of the rice fish is best not to eat, because the fish head generally contains a lot of parasites, especially the gills inside the fish head, so we generally cut off the gills on the fish head when we kill the fish, because the gills also contain a small amount of toxins.

In fact, it is very easy to make steamed rice fish, as long as you master the tricks and skills of making it! First Like.

Platform Statement.

1. 1 piece of rice fish (about 1 catty), 2 tablespoons of rice wine, half a tablespoon of salt, 2 tablespoons of steamed fish soy sauce, ginger slices, and an appropriate amount of dried chili.

Process. 1. After washing and scraping the scales of the killed rice fish, drain the water, and cut a few knives on both sides of the fish.

2. Pour the cooking wine on the surface of the fish, spread evenly, then add salt, continue to spread evenly, shred the ginger slices, take half of it and stuff it into the belly, put the other half on the fish, and let it sit for about 10 minutes to better absorb the flavor.

3. Add an appropriate amount of water to the pot, be sure to boil the water over high heat, and then put in the fish, (the key to steaming the fish) and then turn to medium heat and steam slowly for 5-7 minutes.

1. 1 piece of rice fish (about 1 catty), 2 tablespoons of rice wine, half a tablespoon of salt, 2 tablespoons of steamed fish soy sauce, ginger slices, and an appropriate amount of dried chili.

Process. 1. After washing and scraping the scales of the killed rice fish, drain the water, and cut a few knives on both sides of the fish.

2. Pour the cooking wine on the surface of the fish, spread evenly, then add salt, continue to spread evenly, shred the ginger slices, take half of it and stuff it into the belly, put the other half on the fish, and let it sit for about 10 minutes to better absorb the flavor.

3. Add an appropriate amount of water to the pot, be sure to boil the water over high heat, and then put in the fish, (the key to steaming the fish) and then turn to medium heat and steam slowly for 5-7 minutes. 1. 1 piece of rice fish (about 1 catty), 2 tablespoons of rice wine, half a tablespoon of salt, 2 tablespoons of steamed fish soy sauce, ginger slices, and an appropriate amount of dried chili.

Process. 1. After washing and scraping the scales of the killed rice fish, drain the water, and cut a few knives on both sides of the fish.

2. Pour the cooking wine on the surface of the fish, spread evenly, then add salt, continue to spread evenly, shred the ginger slices, take half of it and stuff it into the belly, put the other half on the fish, and let it sit for about 10 minutes to better absorb the flavor.

3. Add an appropriate amount of water to the pot, be sure to boil the water over high heat, and then put in the fish, (the key to steaming the fish) and then turn to medium heat and steam slowly for 5-7 minutes.

1. Wash the fish, rub it with cooking wine and salt, and marinate for 20 minutes.

Boil a pot under water and steam for 10 minutes. Rearrange when out of the pan.

Put the ginger, garlic slices, and coriander segments on the fish, pour soy sauce, and then burn the oil until it smokes, pour it on the fish, and you're done.

2. Rich in potassium: It helps to maintain nerve health, normal heartbeat, can prevent stroke, and assist muscle contraction normally. It has a hypotensive effect.

Rich in protein: has the ability to maintain potassium and sodium balance, eliminate edema. Boosts immunity.

Lowers blood pressure, buffers anemia, and is conducive to growth and development. Rich in copper: Copper is an indispensable micronutrient for human health, which has an important impact on the development and function of blood, central nervous system and immune system, hair, bone tissue, brain, liver, heart and other internal organs.

Rich in phosphorus: it has the ability to build bones and teeth, promote growth and repair of body tissues and organs, supply energy and vitality, and participate in the regulation of acid-base balance.

First of all, you must learn to choose fish.

Fish scales: Choose fish with complete scales: Fresh fish gills are pink or bright red.

If the fish is not fresh, the gills will have a special color of white or black eyes: the brighter the fish's eyes, the fresher the fish will be. Feel:

Feel if the fish is elastic, the elastic fish has a firmer texture. 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.

Thirteen pepper pickled cabbage fish.

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 with a knife, and then one thing to remember is to rinse the sticky material 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.

The practice and steps of steamed fish are as follows:

Ingredients: sea bass socks, salt, cooking wine, Sichuan pepper, green onion, steamed fish soy sauce, chili, shredded ginger. Tell the erection.

<>Step 3: Pour in the cooking wine, spread evenly, and marinate for 10 minutes, as shown in the picture.

<>Step 7: Pour out the soup in the bowl after steaming the fish, sprinkle with shredded green onion and ginger, chili pepper, sesame pepper, and drizzle with steamed fish soy sauce.

Step 8: Heat a small amount of cooking oil and pour it on the fish.

Preparation of steamed fish.

Steamed fish is an incredibly simple dish. Even as a novice, I can see it at a glance, and I will become a master as soon as I get started. You don't need any fancy cooking skills, just a good bottle of steamed fish soy sauce and a fresh fish, and you're good to go.

It's such a classic dish with such a simple dish, but the taste is very wonderful. What are you waiting for, it's time to show off your secrets**.

by Knorr Food Station.

Ingredients: 1 sea bass.

15 grams of shredded green onions.

15 grams of shredded ginger.

Green onion 2-3 segments.

2 tablespoons of oil.

Knorr steamed fish soy sauce 4 teaspoons.

Oil to taste. Steps.

Preparation of steamed fish.

1. Prepare the ingredients.

Preparation of steamed fish.

2. After the fresh sea bass is slaughtered, clean it. Cut the body of the sea bass with an oblique knife 3-4 knives.

Preparation of steamed fish.

3. Place the green onion segments on the plate, put the fish rack on it, stuff the shredded green onion and ginger into the belly of the fish, and sprinkle the remaining shredded green onion and ginger on the fish.

Preparation of steamed fish.

4. Boil water in a steamer, put the plate of steamed fish into the steamer, steam for 7 minutes on high heat, take out the fish, and pour out the juice.

Preparation of steamed fish.

5. Take an empty pot, put oil in the pot and boil it until it is hot, put the peppercorns into the fried fragrance and take it out.

Preparation of steamed fish.

6. First, evenly pour a little steamed fish soy sauce on the surface of the steamed sea bass, and the soy sauce will penetrate into the fish meat to make the fish mellow and delicious, and the color is attractive, and then pour the hot oil on the fish.

Preparation of steamed fish.

7. Tips.

1.Although the internal organs of the sea bass are easy to remove, you can also ask the merchant to do it for you. Sea bass pays attention to freshness and tenderness, and must choose fresh ones; Note that the time of steaming the fish for 7 minutes is still relatively strict, and if the time is a little longer, the fish will be old.

2.After the fish is out of the pot, add Knorr steamed fish soy sauce to make the fish taste juicy and more delicious. It only needs to be added before it comes out of the pan, not during the steaming process.

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.

It's been a long time since you've eaten steamed fish, and today my best steamed fish is shredded green onions.

Steamed fish is a cooking method that can retain the rich nutrients in the fish, steamed fish is also very simple to make, if you want to make it more delicious, you must pay attention to the correct production skills, so that he can retain the freshness of the fish, the various methods of making steamed fish, everyone can have a good understanding, let's take a look at how to make steamed fish delicious.

How to make steamed fish delicious.

You need to prepare some yellow croaker, ginger, pepper, steamed fish, soy sauce, salt, cooking wine, soaked red pepper, olive oil, green onion, first scrape off the scales of the yellow croaker, remove the internal organs and clean them, cut the oblique knife on both sides, sprinkle some cooking wine, salt and marinate for 10 minutes, put the green onion segment in the plate, and then put the fish, the fish body also needs to put some ginger and green onions, put water in the steamer and boil it over high heat, and then put the fish plate in, steam it for about 10 minutes or so over high heat, and pour out the soup in the soup plate after steaming, remove the ginger and green onions, Pour the steamed fish soy sauce on top, then put on the red pepper shreds, green onion shreds, add an appropriate amount of olive oil to the wok, and then add the peppercorns to burst the fragrance, and pour the hot oil on the fish after the peppercorns are removed, so that you can eat it.

How to adjust the juice of home-cooked steamed fish.

Home-style steamed fish can be made with tomato juice flavor, you need to prepare tomato soup, sea bream fillet, chopped green onion, salt, smear both sides of the sea bream fillet with some salt, put it in the refrigerator for about 20 minutes, so that it can add more flavor, and then prepare a deeper plate, put the fish in it, pour some tomato soup, add a glass of water to the outer pot, put the fish into the electric pot and steam it, then take it out, sprinkle some green onions to decorate it and eat.

You can also make steamed fish with plum juice flavor, prepare some plum juice, California sea bass, California sea bass clean, and then cut a knife longitudinally on the dorsal fin and fish head, until you slide to the tail of the fish, prepare a pot, add an appropriate amount of water to boil, and then put the California sea bass into the pot, blanch it for five seconds and take it out, put it on the steaming plate, pour the plum juice on the California sea bass, seal it with plastic wrap and put it in the steamer, steam it over high heat for about 15 minutes and take it out, tear off the plastic wrap and eat it.

To make marinated steamed fish, you need to prepare some sesame oil, black vinegar, sugar, oyster sauce, salt, rice vinegar, dried meat marinade, ginger slices, chili shreds, ginger shreds, green onion shreds and fresh fish fillets, first clean the fresh fish slices, drain the water, add an appropriate amount of dried meat marinade and ginger slices, cover with plastic wrap, put it in the steamer and steam it for about 20 minutes, take it out, pour the steamed soup into the pot, add an appropriate amount of black vinegar, sugar, oyster sauce to boil, and then add an appropriate amount of sesame oil and stir well. Then pick off the ginger slices on top of the steamed fish fillets, put some shredded chili peppers, shredded ginger, shredded green onions, and drizzle some fried soup to eat.

You can also make orange juice flavored steamed fish, you need to prepare some orange lemon juice, a slice of cod, and then wash the cod fillet, put it in the steamer, steam it over high heat for about 12 minutes, then take it out, and drizzle some orange lemon juice.