What kind of fish are there in steamed fish, and what fish are generally selected for steamed fish

Which fish is better for steamed fish? I personally recommend making steamed sea bass, because steamed sea bass, its meat is relatively tender, and the fish bones are relatively few, so it is more suitable for children to eat, and the ** of sea bass is also quite cheap.

It is a very common and delicious fish, and the steamed sea bass we make in the restaurant is also relatively high. Of course, some people may say that like grass carp, carp can also be steamed, this is mainly according to their own taste, because everyone he likes to eat different fish, for example, I especially like to eat steamed sea bass and steamed sea bass, steamed sea bass, its meat quality is a little better than sea bass.

Of course, ** is also relatively expensive.

There are many kinds of fish in the sea that do not have fish bones (the fish in the sea eat relatively little, so I will not introduce them here), and there is also a kind of Chinese sturgeon that can also be steamed, which is also a better dish, because the Chinese sturgeon has no fish bones, and it is full of crispy bones, which is more suitable for children and the elderly.

There is also a treasure fish is also good, because the treasure fish has a spine, basically there are not so many spines, it is a big thorn, so many people also like to eat treasure fish, ** is also about 40 yuan a catty.

The method of steaming fish is very simple, as long as you have steamed fish soy sauce, this seasoning can satisfy your palate.

What kind of steamed fish to make, first of all, the ingredients must be fresh enough, you can't buy dead fish, it must be fresh fish. You can put a little salt to kill and wash it, marinate it, or you can not put salt, put it directly in the steamer and steam it, put it in the steamed fish soy sauce after steaming, and then pour it with seventy percent of the hot oil, and you can do it.

If you think the fish is too fishy, you can put a little green onion and ginger, and marinate it together to remove the fishiness.

There are many ways to do it, and every place has its own practice.

The most important thing is to combine your personal tastes to make this dish.

Steamed fish generally choose sea bass, sea bass has a particularly high nutritional value, not only very rich in protein, but also a lot of vitamins and trace elements.

Eating sea bass regularly is particularly beneficial to health, and steaming sea bass can make the sea bass taste particularly tender and smooth.

What kind of fish is generally selected for steamed fish.

Sea bass, true sea bass.

It is a fish, also known as flower perch, village flower, perch plate, four-ribbed fish, etc., and the Yellow River carp, mandarin fish.

and Heilongjiang Xingkai Lake big white fish as "China's four major freshwater famous fish".

The meat of sea bass is white and fatty, with few fine spines, no fishy smell, extremely delicious taste, rich in protein and vitamins, can be used in medicine, and is an extremely precious tonic.

In our country, there are relatively many varieties of sea bass, most of the fish can be called sea bass, so far, the more common sea bass mainly includes four types, namely sea bass.

Songjiang perch, seven-star perch and California perch.

Steamed fish is generally chosenYellow croaker, Wuchang fish, sea bass, etc.

1. Yellow croaker: Yellow croaker, also known as yellow croaker, is the general name of a genus of yellow croaker in the totoaba family. Born in the East China Sea, there are two hard stones in the head of the fish, called the fish brain stone, so it is also called the totoaba fish. The white dart in the belly of the fish can be used as fish gelatin.

2. Fish: Fish is a kind of home-cooked edible fish, also known as flower fish and osmanthus fish.

Gui fish, Aoyu, spine fish, fat trembling, Huaqing fish, sow shell, etc. Fish is a ferocious carnivorous fish, ferocious, often feed on other fish, juvenile fish like to eat fish and shrimp, adult fish to eat fish, stop feeding in winter.

3. Sea bass: There are many kinds of fish in Chinese that can be called sea bass, and the most common of them are four kinds, namely: sea bass.

The scientific name is Japanese sea bass, and it is distributed in the offshore sea and at the confluence of sea water and fresh water in estuaries. The Songjiang sea bass, also known as the four-heel sea bass, is the most famous fish that falls into the sea.

4. Wuchang fish: Researchers from the Institute of Hydrobiology of the Chinese Academy of Sciences found that there is a kind of braided fish in Liangzi Lake that has not been found in previous literature. He named it Tuantoufang, commonly known as Wuchang fish.

Body length 165 456 mm. The sides of the body are flat and high, diamond-shaped, the mouth is terminal, the mouth is wide, arcuate, and the body is blue-gray.

There are many kinds of steamed fish, such as sea bass, grass carp, Wuchang fish, etc., all of which can be steamed, and the steamed ingredients and ingredients are relatively simple, mainly based on shredded green onions, shredded ginger, seafood soy sauce, salt, and oyster sauce. After the fish is cleaned, put in the seasoning, boil the water and steam it in the pot, the steamed fish is delicious, and the nutrients of the fish can be fully retained.

How long does it take to steam steamed fish.

The meat of sea bass is fine and thin, and the steaming time is the shortest, generally after the water boils, cover the pot and steam for 5 to 8 minutes.

The meat quality of grass carp, carp and other fish is relatively old, and it needs to be steamed for about 12 minutes.

It is best to control the steaming time of steamed fish to less than 15 minutes, so as not to get too old and affect the taste.

A home-cooked recipe for steamed fish.

Ingredients: Fish Sea bass, bream, etc.

Steamed fish in soy sauce. Vegetable oil cooking wine.

Salt shallots: Slice partly and shred partly.

Ginger Partially sliced and partially shredded.

Method: 1. Cut a few knives on both sides of the fish, evenly spread salt and cooking wine, put some ginger slices, and marinate for 10 minutes.

2. Place the marinated fish on a plate, put it in a steamer and steam for 15 minutes.

3. After taking out the steamed fish, spread shredded green onion and ginger, and drizzle with steamed fish soy sauce.

4. Heat a spoonful of oil and pour it over the fish.

There are many kinds of steamed fish, such as sea bass, grass carp, Wuchang fish, etc., all of which can be steamed, and the steamed ingredients and ingredients are relatively simple, mainly based on shredded green onions, shredded ginger, seafood soy sauce, salt, and oyster sauce. After the fish is cleaned, put in the seasoning, boil the water and steam it in the pot, the steamed fish is delicious, and the nutrients of the fish can be fully retained.

Preparation of steamed fish one.

Ingredients: 1 sea bass.

Excipients: appropriate amount of oil, appropriate amount of umami juice, appropriate amount of red pepper, appropriate amount of ginger, appropriate amount of wine, appropriate amount of green onion.

Method:1Prepare the materials.

2.The sea bass is scaled and the gills and guts removed.

3.Shred the ginger, cut the green onion into flowers and cut into sections, and cut the red pepper into oblique slices for decoration; The sea bass is marked with a flower knife on both sides.

4.Smear the fish with a little wine on both sides.

6.Steam on maximum heat for about 5 to 6 minutes, turn off the heat, do not open the lid, steam for 5 minutes before removing from the pot.

7.Discard the soup and remove the ginger and chopped green onion.

8.Spread the fish with shredded green onions and red peppers.

9.Heat a small pot and bring to a boil with an appropriate amount of oil and umami juice.

10.Pour in the boiling soy sauce and oil while hot.

Preparation of steamed fish two.

Ingredients: 1 Wuchang fish, 2 small sections of green onions, 2 tablespoons of cooking wine, a little salt, a little shredded ginger, 3-4 tablespoons of steamed fish soy sauce, a little pepper, a little salt, half a spoon of oil, half a spoon of chicken essence.

Method:1Choose a Wuchang fish, wash it and cut off the fish head first.

2.Cut off the fins, starting from the head, and use a knife to cut from the back of the fish to the belly to the tail.

3.1 tablespoon of salt, 2 tablespoons of cooking wine, touch the whole body of the fish, marinate for 15 minutes.

4.Shred the green onions and ginger and put them on the bottom of the fish plate.

5.The pickled fish poses in the shape of a peacock opening screen, the fish head is placed in front, the tail is too short to open the screen to affect the appearance, you can cut off a part of it and put it in the fish head.

6.After the styling, spread a layer of shredded green onion and ginger.

7.The fish is easy to cook, pot on cold water, steam for 6 minutes after steaming, turn off the heat and simmer for 2 minutes.

8.Use the steaming time to adjust the sauce: a little salt, a little white pepper, 3-4 tablespoons of steamed fish soy sauce, half a spoon of oil, and a little chicken essence to enhance the flavor.

9.The steamed fish is evenly drizzled with the sauce.

10.In another pot, pour in an appropriate amount of cooking oil, heat it and pour it on the fish.

Preparation of steamed fish three.

Ingredients: 1 yellow croaker (large yellow croaker).

Excipients: appropriate amount of green onion, appropriate amount of ginger, appropriate amount of olive oil, 1 teaspoon of Sichuan pepper, 1 soaked red pepper, appropriate amount of steamed fish soy sauce, a little cooking wine, a little salt.

Method:1Scrape the scales of the large yellow croaker, shave the belly and remove the intestines, and clean it.

2.Cut 2 knives on both sides of the fish, sprinkle a little salt and cooking wine and marinate for 10 minutes, place the green onion segment in the fish plate, put the fish, and put the green onion and ginger on the fish.

3.Put water in the steamer, bring to a boil over high heat, put in a fish plate, and steam over high heat for about 10 minutes.

4.Steamed fish.

5.Pour out the soup from the fish plate, remove the green onion and ginger, and pour the steamed fish soy sauce; Place shredded green onions and red peppers on top of the fish.

6.Put olive oil in a wok and add peppercorns to burst until fragrant.

7.Remove the peppercorns and pour hot oil over the fish.

What fish is usually used for steamed fish? A: Steamed fish is generally made of sea bass, which has delicate meat and few bones, and is delicious. And** is also acceptable.

A home-cooked recipe for steamed fish.

Ingredients: 350g of black fish middle, appropriate amount of oil, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of pepper, appropriate amount of steamed fish soy sauce, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of chili pepper, appropriate amount of spicy tempeh.

Method: 1. Remove the scales, belly, gills and wash the black fish.

2. Cut off the head and tail of the fish.

3. Take the middle section and cut it into thin slices.

4. Put the black fish fillet into ** and sprinkle some ginger shreds.

5. Sprinkle with spicy tempeh and sprinkle with some salt.

6. Drizzle with cooking wine.

7. After the water boils, put it in the steamer.

8. Steam for about 7-8 minutes.

9. Pour out some of the steaming juice and sprinkle with chopped green onions.

10. Drizzle with steamed fish soy sauce.

11. Pour hot oil on it and garnish with some chili peppers.

<> steamed fish include sea bass, osmanthus fish, Wuchang fish, treasure fish, yellow croaker and other fish.

1. Perch: also known as flower perch, village flower, perch plate, four-ribbed fish, etc., commonly known as perch, and the Yellow River carp, mandarin fish and Heilongjiang Xingkai Lake big white fish are listed as "China's four major freshwater famous fish". Its body is long and flattened, the lower jaw is longer than the upper jaw, and the meat is firm and garlic cloves, which can be steamed and eaten.

2. Cinnamon fish: Aohua fish, also known as mandarin fish, osmanthus fish, and seasonal fish, is a carnivorous and ferocious fish, and it is also a precious fish in freshwater. Its meat is delicate and delicious, with few spines and thick meat, and its nutritional value is very high.

3. Wuchang fish: the body shape is flat, the back is bulging obviously, the head and mouth are small, most of them are distributed in several large and medium-sized lakes in the middle reaches of the Yangtze River, mainly in Hubei. It has a high meat content and high nutritional value.

4. Treasure fish: also known as European halibut, the main production area is located on the east coast of the Atlantic Ocean, and it is one of the unique and precious low-temperature economic fish species on the coast of the Northeast Atlantic.

5. Yellow croaker: It is divided into large yellow croaker and small yellow croaker, which is one of the four major marine varieties in China. Big yellow croaker is also called Daxian, Golden Dragon, Cucumber Fish, Red Melon, **Dragon, etc. Small yellow croaker is also called plum, plum fish, small kingfish, small first, small spring fish, small cucumber fish, thick scales, and flower fish.

Grouper steamed taste is definitely the best, it is also very rich in nutrients, the meat is white, and the skin of the grouper is very rich in gelatin, so it is very suitable for steaming.

The steamed taste of turbot fish is also very good, the content of protein and gum is very high, the taste is also very delicious, the meat quality is very fatty, the roe roe of the turbot fish is easy to taste, and the taste is very good when eaten by steaming.

The steamed sea bass is also very good, many people have eaten the steamed sea bass, the fish has very few spines, the fish meat is very delicate, there is no earthy smell, and the taste is better than that of treasure fish.

The saury can also be steamed, although there will be more spines in the saury, but its meat is particularly delicate, and it tastes fat but not greasy, which can better reflect its delicious taste.