How many minutes should I steam the steamed treasure fish for a few minutes?

Material. 1 fresh treasure fish (about 1 and a half catties), 1 green onion, 1 piece of ginger, 1 teaspoon of salt (5 grams), 1 tablespoon of cooking wine (15ml), appropriate amount of Lee Kum Kee 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 repeatedly with clean water until it is completely clean and does not leave any blood.

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 stab the oil on the shredded green onions.

8. While the pot is still warm, pour in the Lee Kum Kee 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.

Steamed treasure fish must be boiled in water for about 8 minutes, if the time is too long, the fish will be old and not delicious.

Steamed turbot can be steamed for 15 minutes, so that the steamed turbot is very tender, very delicious, and the taste is very beautiful.

Generally, it can be steamed for 15 minutes, and then put the treasure fish on it when the water is boiling and steaming, and then cover the pot, because the fish is not good for steaming for a long time, and the fish is easy to cook.

Normally, as long as you steam for about 15 minutes, boiling the pot for time, this will not have any effect, below this time the effect is not good.

Steamed turbot for a few minutes, steamed turbot should be more than 15 minutes.

When making the dish of steamed turbot, it takes about 5 to 10 minutes of steaming. Moreover, the turbot is one of the high-quality flounders to be recognized, and the most common species of turbot are steamed themselves, so this can protect the nutrition of the turbot fish to the greatest extent. Prepare fresh turbotfish, green onions, ginger, salt, cooking wine, oil, shredded red pepper, and the purchased turbot fish is about one and a half catties.

The internal organs and gills of the fish should be removed first, and then the processed fish should be rinsed repeatedly with clean water until the fish is cleaned. <>

Cut three knives into the fish to make the fish more flavorful, and at the same time wipe the body and belly of the fish with salt and cooking wine, and marinate for about 10 minutes. Bring water to a boil in a steamer, then put the ginger slices and green onions on the fish. Put the fish in the steamer and steam for about 7 to 8 minutes to see if the fish is steamed.

You can use chopsticks to pass through the fish, and if the chopsticks don't have to work hard to pass through the fish, then the heat is just right. <>

Processing IngredientsWhen steaming the fish, cut the green onions into shreds, the thinner the better, and soak the shredded green onions in cold water. Wash off the mucus on the shredded green onions, and after soaking, the shredded green onions will roll up naturally, and then the fish is steamed and the ginger and green onions are thrown away. The water oozing from the steamed fish is also discarded, and the shredded green onion and red pepper are all placed on the fish.

Boil two spoonfuls of oil in a wok until 8, turn off the heat when it is ripe, pour in the steamed fish and tempeh while the oil is still warm, and then add a small amount of water. <>

Steaming timeControl the hot soy fish water at the end, pour it along the edge of the fish plate, and if you want to look good, you can use coriander to arrange the plate, so that the steamed treasure fish is ready. Do not open the lid immediately after steaming, and continue to simmer for about 3 to 5 minutes, so that the taste of the fish will be better. Don't add salt until the water is boiling, and let the fish start steaming when the water boils.

And the process of steaming the fish should not be too long, otherwise the fish will be fluffy and the taste will deteriorate.

It generally takes about 5 to 10 minutes to make steamed turbot fish, and use chopsticks to pass through the fish, if the chopsticks can easily pass through the fish, it means that the heat is just right.

Probably steam for 15 to 20 minutes. Because of the multi-treasure fish, its meat is very tender, and it does not need to be steamed for too long.

It should be steamed for 15 to 30 minutes is best, so that the fish is made to be very tender. The taste is also very good.

It takes 2o minutes to steam the turbot, the water is hot and steaming, 20 minutes is enough, and after it comes out of the pot, pour the sauce on it and serve!

Turbot fish is generally steamed for 10-15 minutes, and the specific method is as follows:

Preparation of steamed turbot.

Ingredients: treasure fish, cooking wine, ginger, green onion, salt, red pepper, light soy sauce, sugar (appropriate amount of each).

1. First of all, remove the internal organs of the treasure fish, wash it, and then drain the water.

2. After draining, put salt and cooking wine on both sides of the turbot, spread evenly, and marinate for 15-20 minutes.

3. Then wash the ginger and green onion and cut them into shreds, and wash the red pepper and cut them into dices; Mix well with light soy sauce and sugar, or you can use steamed fish soy sauce instead.

4. Put an appropriate amount of ginger and green onion on top of the fish, put it in a pot and steam it over high heat for 8-10 minutes (note: the timer starts after the water boils).

5. When the time is up, turn off the heat. At this time, simmer for another 5-6 minutes, and the fish will taste better.

6. After serving, put diced red pepper and light soy sauce, and then pour hot oil on it to eat (pay attention to picking thorns when eating, so as not to get stuck in the throat).

Steamed turbot fish is generally steamed for about 10-15 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.

Steamed turbot fish steam for a few minutes

Turbot is the English translation and trade name of turbot, also known as European halibut, and the main production area is located on the east coast of the Atlantic Ocean.

Treasure fish was introduced to China in 1992 and has become the main aquaculture species in China, especially in the northern region.

The body of the treasure fish is flat and diamond-shaped, and there are no small spines on the whole body except for the axial bone. 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.

Steamed turbot fish steam over high heat for 7 to 8 minutes.

Ingredients: 1 pound of treasure fish, ginger, green onion, chopped green onion, red pepper, steamed fish drum oil, oil.

Start making] ——

The first step is to choose the ingredients very important, for Cantonese cuisine, marine fish pays attention to eating fresh, so when making steamed fish, be sure to choose fresh. Use a knife to mark the fish body with a flower knife, which is easy to taste and easy to cook;

The second step is to prepare a piece of old ginger, clean it and cut it into slices, spread it on the bottom of the bowl, and then spread a layer on the top of the fish, and put a section of green onion; In this way, the steamed fish is ready, and now we start to prepare it for steaming in the pot;

The third step is to prepare a steamer, add enough water, boil over high heat, put the prepared treasure fish into the steamer, and continue to steam on high heat for 7 8 minutes; After steaming, open the lid immediately to release a part of the fishy smell of the fish; Then pour out the fishy water from the steamed fish, and take out the ginger slices for later use;

The fourth step is to pour a little steamed fish drum oil on the fish, prepare a little chopped green onion and red pepper in advance, or cut it into shreds and sprinkle it on the fish. Pour the oil into the pan, boil over high heat until it smokes, and pour it over the fish while it is hot. The delicious steamed fish is out of the pot.

Tips] 1When making steamed fish, the choice of ingredients is important. If you choose the right ingredients, you've already succeeded for the most part. When choosing fish, be sure to pick as fresh as possible, so that the steamed fish will make the fish more delicious.

2.When steaming, be sure to boil the pot under water. Sea fish is easy to cook, but if it is steamed in a pot under cold water, it can easily cause the fish to become old, and it will lose the charm and disadvantage of this dish.

3.The steaming time is very important, generally 1 kg of fish, boiling water into the pot to steam for 7 to 8 minutes is enough; Steaming for about 12 minutes is enough, don't blindly increase the steaming time, so as not to make the fish fishy and old.

4.When the fish is steamed, be sure to discard the juice from the steaming process, so that it will not feel fishy when eating.