How to steam turbot fish, how to make turbot fish steamed turbot

Ingredients: Treasure fish, cooking wine, ginger.

Green onion, salt, red pepper, light soy sauce.

White sugar Preparation of steamed turbot fish.

Remove the internal organs of the turbot, wash it, drain it and serve it on a plate. To prepare the steamed turbot fish Step 1

Sprinkle salt on both sides of the turbot, pour some cooking wine and marinate for 15 minutes. To prepare the steamed turbot fish Step 2

Shred the ginger and green onion, and dice the red pepper for later use. Mix well with light soy sauce and sugar, or you can use steamed fish soy sauce instead. To prepare the steamed turbot fish Step 3

Put some ginger and green onion on both sides of the marinated turbot, put it in a steamer and steam it for 7 minutes (the timer starts after the water boils), turn off the heat and simmer for another 5 minutes. To prepare the steamed turbot fish Step 4

Pour out the steamed soup, remove the ginger and green onions, serve on a plate, re-stack the ginger, green onions, diced red pepper, drizzle a few spoonfuls of the prepared light soy sauce, and finally drizzle a little hot oil.

Method 2: 1Remove the internal organs, clean and drain the fish. Make a few cuts on both sides of the fish, so that it is easier to absorb the flavor.

2.Beat the ginger and garlic apart, and chop the chives into finely chopped green onions.

3.Take a spoonful of salt and spread evenly on the body of the turbot.

4.Add another spoonful of soy sauce and spread evenly on the fish.

5.Pour a spoonful of cooking wine over the fish.

6.Sprinkle ginger and garlic cloves on the body and belly of the fish.

7.Put on the pot and steam on high heat for about 10 minutes. Everyone chooses the time to steam the fish according to the different kitchen utensils of each family.

To tell if the fish is steamed, you can use chopsticks to insert them into the fish, and if the chopsticks pass through the body of the fish without difficulty, it proves that the fish is steamed. Or see if the fisheye bursts out, and it is steamed when it bursts.

8.Remove the steamed fish from the pan. Ginger and garlic cloves can be removed according to personal preference.

9.Sprinkle the chopped green onion evenly over the fish.

10.Remove from the heat and pour an appropriate amount of cooking oil. Cook until the oil is hot.

11.Pour the hot oil evenly over the fish.

12.The steamed turbot fish is out of the pot.

Tip 1: To identify whether the fish is steamed, you can use chopsticks to insert it from the fish, if the chopsticks do not effortlessly pass through the fish, it proves that the heat is just right and the fish has been steamed. Or see if the fisheye bursts out, and it is steamed when it bursts.

3. Many people use steamed fish soy sauce when steaming fish, and this can be selected according to personal preference.

4. Steamed fish does not use monosodium glutamate to improve freshness, one is that soy sauce and cooking wine itself have the effect of freshness, and the other is that the fish itself is fresh, and too much addition of monosodium glutamate will destroy the umami of the fish itself.

5. Steamed fish should not be seasoned with too much salt, a little lighter can eat the umami of the fish, this is added according to personal preference.

Turbot fish flower knife, marinated in fine salt cooking wine, green onion and ginger slices, steam for eight minutes, pour hot oil.

Steamed turbot.

Material. A fresh treasure fish (about 1 and a half catties), 1 green onion, 1 piece of ginger, 1 teaspoon of salt (5 grams).

1 tablespoon (15ml) of cooking wine, 10g of steamed fish soy sauce, oil, and shredded red pepper.

Method. 1. After buying fresh multi-treasure fish at the market (the weight is best about 1 and a half catties), ask the vendor to clean up and remove the internal organs and gills. After returning home, rinse the processed fish with clean water repeatedly until it is completely clean, leaving no blood and water, and cut half of the ginger into shreds, half of the slices, cut the green onion into small pieces, and cut the green onion into shreds or foam.

2. Use a knife to cut 3 flower knives diagonally on the fish, this is to make the fish meat cook faster and absorb the flavor. Rub the inside of the fish body and belly with salt and cooking wine and marinate for 10 minutes.

3. Put an appropriate amount of water in the steamer and bring to a boil, put an appropriate amount of ginger slices and green onions on the fish, and put the fish into the steamer.

4. Steam over high heat for 7-8 minutes to identify whether the fish is steamed, you can use chopsticks to stab the fish, if the chopsticks do not effortlessly pass through the fish, it proves that the heat is just right.

5. During the steaming of fish, cut the green onions or chives into thin strips, the thinner the better, and soak the shredded green onions in cold water for a while to wash off the mucus, and the shredded green onions will naturally curl up after soaking and rinsing.

6. After the fish is steamed, throw away the ginger and shallots, and pour out the water oozing out of the steamed fish. Arrange the chopped green onion and red pepper evenly on the fish.

7. Heat 2 tablespoons of oil in a wok, turn off the heat when 8 is hot (the oil is smoking), and pour the oil on the shredded green onions.

8. While the pot is still warm, pour in the steamed fish soy sauce and add a small amount of water.

9. Finally, pour the hot soy sauce water along the edge of the steamed fish plate, and use an appropriate amount of coriander to surround the edge.

Hello, I have seen your problem, please be patient and wait for two minutes, I am working hard for you to inquire.

1. Treat the treasure fish first. On the back of the abdomen, make some cuts, smear with salt and cooking wine, and after 10 minutes, 2 or 10 minutes, pour out the cooking wine. Add a little green onion, ginger and onion to the underbelly of the turbot fish and start steaming. 8-10 minutes, take it out when cooked.

3. Pour out the water from the bowl and add some green onions on top of the fish. Heat the oil in a pan, add a little oil and heat it, then pour it over the green onions. Add two tablespoons of tempeh soy sauce to the pan, add two or three tablespoons of boiling water, and pour over the fish.

Steaming the treasure fish is still relatively simple to make, you can buy a treasure fish in the market and come back to kill it, take out the internal organs and clean it up, then cut two knives on the fish, put on the cooking wine, pickle the green onion and ginger, and then boil the water on the pot, wait for the water to boil, put the treasure fish into the pot, steam for 15 minutes, take out the treasure fish and pour out the excess soup, then cut the shredded chili pepper and ginger and pour it on the body of the fish and then burn a spoonful of oil and pour it on the body of the fish to eat.

Ingredients: 1 treasure fish.

Excipients: 2 tablespoons of steamed fish soy sauce, appropriate amount of salt, appropriate amount of five-spice powder, appropriate amount of seafood soy sauce, appropriate amount of oil, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of black bean sauce, 1 millet pepper.

Preparation of steamed turbot:

1. Remove the gills from the gill cloth and then take out the internal organs, and scrape the urine on the fish with a knife.

2. Make a flower knife on your body, add cooking wine, ginger shreds and salt, and marinate for 20 minutes.

3. Ginger and shallots, chopped tempeh, millet pepper, minced garlic.

4. Spread the plate with ginger and green onions.

5. Put the fish, put the green onion and ginger shreds, black bean sauce, millet pepper and garlic on the fish, and drizzle with soy sauce.

6. Put it in a steamer and steam for 12 minutes.

7. Steamed treasure fish, steamed water everywhere.

8. Pour hot oil.

9. Add a small amount of water to the bottom oil and bring to a boil, add soy sauce to boil.

10. Pour it on the fish.

The authentic method of steaming turbot fish, take a look.

Steamed turbot.

Ingredients: about 750 grams of fresh and fresh treasure fish.

Excipients: coriander, shallots, ginger, red and yellow bell peppers, light soy sauce or steamed fish soy sauce, salt, cooking oil.

Method: 1. After removing the internal organs, add 30 grams of salt to scrub the skin several times, remove the mucus on the fish, rinse it clean, control the moisture and hit the flower knife to facilitate the flavor; Cut the green onion and ginger into thin strips, wash the red and yellow bell peppers and cut them into thin slices, and then cut them into thin strips for later use;

2. Boil water in a steamer, put the finch into the treasure fish after the water boils, cover the lid and steam over high heat for about 8 minutes, turn off the heat and take out the fish, pour out the steamed soup, put the steamed fish into the fish plate, sprinkle with shredded green onion and ginger, shredded bell pepper, appropriate amount of light soy sauce or steamed fish soy sauce;

3. Heat about 80 grams of cooking oil in a pot, and after the oil smokes (almost 8 hot), pour the hot oil on the orange fish and garnish the coriander to eat.

This is a delicious and delicious steamed turbot, the meat is tender and delicious, and it is delicious when dipped in the soup.

Tips: 1. After the live fish is slaughtered, it is left for two or three hours to make the protein fully coagulated and then eaten to make it more delicious;

2. Treasure fish is a scaleless fish, so there is more mucus on the body, and scrubbing with salt several times to remove the mucus can effectively remove the fishy smell of the fish;

3. When steaming fish, you must wait until the water is boiling before putting in the fish to steam, at this time, the protein shrinks quickly to lock in the water, and the taste will be better;

4. When steaming, the treasure fish will flow out a lot of juice, and the shape is flat, which will be close to the bottom of the plate, so the blind person will put the two chopsticks in the plate in a cross shape before steaming, and then put the treasure fish on the chopsticks, you can support the fish meat to prevent the steamed fish from soaking in the juice and affecting the taste;

5. The finer the shredded green onions, the better, if the knife is not good, you can first cut the green onions into segments, and then use a toothpick to cut into thin strips.

1.Ingredients: a treasure fish, an appropriate amount of shredded ginger, an appropriate amount of green onions, an appropriate amount of cooking wine, an appropriate amount of salt, and an appropriate amount of water.

2.Remove the scales, gills, internal organs, head and tail of the treasure fish, clean it, cut three knives on each side of the fish body with a knife, pour an appropriate amount of cooking wine, and marinate for ten minutes.

3.Spread the bottom of the fish plate with shredded ginger and green onions, and add the marinated fish.

4.Add water to the pot, bring to a boil over high heat, pour into the fish plate, and steam for about 10 minutes, depending on the size of the fish.

5.Take out the steamed fish, sprinkle with an appropriate amount of salt, and drizzle with hot oil.

Extension: Treasure fish is a very nutritious marine fish, rich in protein, vitamins and minerals and other nutrients, which is good for health. There are many types of turbot fish, and different turbot socks have different practices, such as turbot fish braised and turbot soup boiled, etc., which can be chosen according to your taste and preferences.

Clean up the turbot, add green onion and ginger, put it in the steamer, add green onion and ginger, and pour hot oil.

Steamed turbot fish is generally steamed for 10 to 15 minutes.

Steamed turbot fish is a traditional dish of Cantonese cuisine, which is made with ingredients such as turbotfish, ginger, and green onions. Treasure fish is white in flesh and is mostly produced in the coastal areas of Guangdong, and the steaming cooking method can maintain the taste and nutrition of treasure fish to the greatest extent.

The body of the multi-treasure key mu fish is flat and diamond-shaped, and there are no small spines in the whole body except for the hail bone of the central axis. The middle of the body is thick, the internal organs are small, and the meat yield is high. The subcutaneous and fin edges are rich in gum, with a luscious taste and a unique flavor.

Treasure fish distribution area

The natural distribution area of the Turbot fish is found along the European coast from Iceland in the north to the vicinity of Morocco in the south, and the relative production area is located in the Baltic Sea, the North Sea, Iceland and the waters around the Navian Peninsula.

Naturally distributed along the eastern side of the Atlantic Ocean along the European coast, it is commonly found in the North Sea and the Baltic Sea, from the north to the sea away from the coast of Iceland at 68 degrees latitude, along the coast of Scandinavia to the south along the coast of Scandinavia, and to the sea away from the coast of Morocco at 30 degrees north latitude.

Seven or eight minutes is fine.

Ingredients: 1 flounder, 1 spoonful of steamed fish soy sauce, a pinch of red pepper.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of shredded green onion, appropriate amount of light soy sauce.

Steps: 1. After buying fresh treasure fish at the market, ask the store to clean up on your behalf, remove the internal organs and gills, and rinse it with water repeatedly after returning home until it is completely clean and does not leave blood.

2. Use a knife to cut a few flower knives obliquely on the fish, this is to make the fish meat cook faster and absorb the flavor, use salt and cooking wine to wipe the fish body and fish belly evenly and marinate for 10 minutes.

3. Many people say that when steaming fish, the fish skin is easy to stick to the plate, and the steamed fish is particularly ugly, in fact, this is easy to solve, put an appropriate amount of ginger slices and green onion white segments on the plate, reduce the contact area between the fish and the plate, don't underestimate this step, it can not only keep the fish skin intact, remove the fishy smell of the fish The effect is particularly good, killing two birds with one stone, simple and practical.

4. Put an appropriate amount of water in the steamer, boil and put the plate containing the fish into it.

5. Sprinkle a little shredded ginger and green onion on the back of the fish, cover the lid, and steam for 7-8 minutes.

6. When steaming fish, shred the green onion and red pepper, the thinner the better, and soak the shredded green onion in cold water for a while to wash off the mucus.

7. After the fish is steamed, remove the ginger and green onion from the bottom of the fish, and pour out the water oozing out of the steamed fish, which can further remove the fishy smell. Then place the soaked green onion and red pepper on the fish.

8. Heat two tablespoons of vegetable oil in a wok, and when you see the oil smoking, turn off the heat and pour the oil over the shredded green onions.