In addition to steaming and braised fish, how else can you make it more delicious?

Stewed fish is not only trouble-free, but also very fuel-efficient, and has the effect of prolonging life. If you want to make the soup more nutritious, add a few shiitake mushrooms and a few red dates to the fish stew. After eating the fish, the fish soup can also be drunk or used to cook noodles, etc.

How to make Ingredients: 500 grams of carp (other fish can also be used).

Excipients: green onion, ginger, garlic, shiitake mushroom, jujube, refined salt, vinegar, soy sauce, cooking wine, edible oil. Method:

1.Wash the fish, soak in fine salt for 5 10 minutes and set aside.

2.Put a little oil in the pot, after the oil is hot, boil the pot with chopped green onions, then add an appropriate amount of water (over the body of the fish), and put the fish into the pot.

3.Add cooking wine, green onions, ginger, garlic, vinegar, shiitake mushrooms, dates, and bring to a boil over high heat.

4.Once boiling, simmer for about 30 minutes.

Nutritionist's comments: Stewed fish is a delicious soup dish, the soup is thick and white, the meat is fresh and tender, and it is suitable for home production. This product is rich in protein, fat, carbohydrates, vitamin A, calcium, phosphorus, sodium, iron and other elements.

Since fish meat is composed of individual muscle groups with thin muscle fibers, more water can be retained in the fish, and the meat quality is very delicate. Traditional Chinese medicine believes that fish is sweet and warm, has the effects of replenishing qi, appetizing, strengthening muscles and bones, tonifying liver and kidneys, etc., and can be used for spleen deficiency, lack of food, indigestion, etc.

The small yellow croaker is very delicious and not fishy. The method is to adjust the batter, and beat an egg in it, clean up the small yellow croaker and roll it in the batter, and fry it in the oil pan until it turns yellow and comes out of the pot, which is very delicious.

There are too many ways to cook such as grilling, frying, boiling, soup, meatballs, etc., and eating out will open your mind.

The following four types of fish are more suitable for steaming.

Crucian carp: It has the functions of strengthening qi and spleen, diluting water and reducing swelling, clearing heat and detoxifying, and smoothing the lower milk. Patients with ascites are effective in taking fresh crucian carp and red adzuki beans together in soup.

Simmer with fresh crucian carp and pig's trotters, and eat it with soup, which can cure maternal lack of milk. Crucian carp oil is good for cardiovascular function, and can also reduce blood viscosity and promote blood circulation.

Carp: It has the functions of strengthening the spleen and appetizing, diuresis and swelling, relieving cough and asthma, stabilizing the fetus and clearing milk, clearing heat and detoxifying. Carp and winter melon, green onion boiled soup to eat, treat nephritis edema.

The large carp retains the scales to remove the intestines and simmers them to treat jaundice. Use live carp and pig's trotters to make soup to treat maternal lack of milk. Carp and Chuanbei are boiled in a little soup to cure cough and asthma.

Silver carp: It has the functions of warming and nourishing qi, warming the stomach, moisturizing the skin, etc., and is a healthy food for warming and replenishing qi.

Herring: It has the functions of nourishing qi and stomach, dissolving dampness and water, dispelling wind and removing trouble. It contains trace elements such as zinc and selenium that help fight cancer.

Finally, let's teach you how to kill fish easily and completely.

Teach you how to kill fish easily.

Pat: Pat the fish head a few times with the back of a knife or a rolling pin, stun it for easy operation, and put it on the cutting board;

Descaling: Use the back of the knife to start scraping the fish scales obliquely to the fish head, pay attention to the fish head, otherwise the knife is easy to use different depths, causing damage to the fish meat; For relatively large scales, we can directly buckle them off by hand, which is faster;

The scales on the fins and belly of the fish are not easy to spot, so they should be carefully scraped and then rinsed with water.

Dig the internal organs: the tail fin at the bottom of the fish begins to use a knife to draw a hole about 5 mm deep at the mouth of the fish, the fish is about two catties, if you fish small, it is shallow, the fish is deeper, and the fish can be drawn to contact the internal organs; From the tail to the end of the hand to take out the internal organs, so that it is convenient to take out the internal organs as a whole, and then rinse them clean;

Gill: Pick out the gills on both sides with your index finger;

Fishy line: clean the inside and outside of the fish; On the front and back, at the head and tail of the fish, make a knife each; The front and back sides are drawn out of the fishy line; Pull out the remaining fishy thread on both sides and the fish head.

These 4 types of fish are very common in life, if you want to enjoy the delicious taste of steamed fish, you must try them, but in the process of cooking, you must pay attention to some of the cooking points we mentioned above.

Fish suitable for steaming are: sea bass, cinnamon fish, mandarin fish, yellow croaker, grass carp, etc. These fish have fewer bones, tender meat, better taste and less fishy smell.

Steamed fish is a very nutritious home-cooked dish that can be made with a variety of fish. The steamed fish is very tasty and highlights the flavor of the fish itself.

The preparation of steamed fish is a science, from the selection of fish to the ingredients, from the plating to the pot, from the heat to the steaming, every step is exquisite. Of course, the taste can be adjusted according to your own preferences, but the heat and steaming are the basic guarantees of the "freshness" of steamed fish.

Steamed fish specific operation:

1. Clean the fish, smear salt inside and outside, and put ginger slices on top.

2. Steam in a hot pot for about 10 minutes (time depends on the size and thickness of the fish).

3. Remove the steamed soup from the plate and remove the old ginger slices (or directly replace the plate).

4. Sprinkle the fish with chopped green onion and ginger.

5. Heat the oil in another wok, pour it over the fish, and pour in an appropriate amount of steamed fish soy sauce.

The method of fish, steamed and braised is more delicious than braised fish.

This question has a lot to do with personal taste. However, from the perspective of cooking, fish braised fish is relatively steamed, and more attention is paid to the combination of heat, seasoning and texture, which has a stronger texture and taste.

In the process of cooking, braised fish needs to add a variety of condiments, such as ginger, garlic, green onions, cooking wine, soy sauce, sugar, etc., so that the fish can absorb these seasonings, and it will be more delicious and salty. In some cases, the fish may have some fishy smell, and braised seasoning can reduce this taste and make it easier to cook to perfection.

Of course, you can also choose some seasonings and sauces for steaming the fish, but steaming is more lacking in eggplant, focusing on maintaining the original flavor and freshness of the fish.

In short, both braised and steamed methods have their own characteristics and advantages, and the choice of which one depends on personal taste preferences and cooking needs.

The taste of eating fish varies from person to person, some people prefer a light texture, and some prefer a strong taste. Steaming and braised food imitation are two different cooking methods, dismantling and steaming pay more attention to maintaining the original taste and freshness of the fish, while braised food highlights the aroma and taste of the fish. Therefore, those who prefer a light taste may prefer steamed fish, and those who prefer a rich taste may prefer braised fish.

Whether it's steamed or braised it, the key is the freshness and quality of the fish, and with the right seasoning and cooking method, Travelant can make delicious fish.

The way fish is cooked varies from person to person, and different methods will bring different flavors to the fish. Steaming and braising are two of the more common methods, and the following are the characteristics of each of them::

Steamed fish: Steaming is a relatively light salt and less oil method, which can fully retain the original delicious taste of the fish. Steamed fish can highlight the aroma and taste of the fish itself, and the mouth is tender and juicy.

Braised Fish: Braised fish is a strong flavor method that is simmered over high heat and mixed with a variety of spices to make the fish dusty and soft and flavorful. Most of the braised fish is boiled with tofu, ginger and shallots and other seasonings, and the rich flavor of the sauce makes the meat more delicious and has a unique taste.

In general, steaming and teriyaki are both popular ways to cook fish, and they have their own advantages and flavors that vary from person to person. If you like an elegant and fresh taste, you can choose steaming; If you like fish with layers and textures, you can choose teriyaki. Of course, different types of fish may be suitable for different cooking methods and tastes, so it is recommended to understand the characteristics of the fish you choose and the recommended cooking method before cooking.

This question is not based on environmental and personal tastes, and there should be no right or wrong answer. Some people like the light taste and umami of the fish, in this case choose steaming to fully retain the original flavor of the fish; In addition, some people prefer foods with a stronger texture and taste, so you can choose to braised and add some sauces such as sugar, sauce, loose oil, green onion and ginger for cooking. In short, as long as it is your favorite taste, a healthy and nutritious attitude is not wrong.

Personally, I like to eat steamed fish because the fish made this way is fresh and delicious.

Ingredients for steamed fish.

1 fish, 150 grams of green onions, 4 grams of salt, 2 grams of pepper, 10 ml of rice wine, 20 ml of steamed fish soy sauce, 20 ml of corn oil, 15 grams of ginger, 1 gram of Sichuan pepper.

Preparation of steamed fish.

1. When the fish is slaughtered and bought directly, it will save a lot of time by letting the family handle it.

2. But the fish is very fishy, wash it with water several times, and the fishy smell is still very strong, so it needs to be pickled and put in salt, pepper, and rice wine. Allow for half an hour of marinating.

3. Chop the ginger and green onion into the belly of the fish, and make a few cuts on the fish to better absorb the flavor.

4. Pour an appropriate amount of water into the pot and bring to a boil over high heat. Put the fish in a pot and steam it over high heat for 10 minutes.

5. At this time, you must pay attention not to lift the lid of the pot and continue to simmer for 5 minutes. Then sprinkle with chopped green onions, steamed fish soy sauce, and continue to simmer for another 5 minutes.

6. Start to heat the pan below, when the oil is hot, put in the peppercorns, heat the heat until fragrant, scoop up the peppercorns, pour the oil on the fish, and then you can eat.

The edible effect of steamed fish.

The reason why the fish is steamed can well retain the nutrients of the fish itself. Its benefits to the human body: clearing heat and detoxifying, strengthening the spleen and appetizing, relieving cough and relieving qi and so on.

The protein of fish itself is very high, and it is more suitable for the needs of the human body, and it also provides amino acids, trace elements, vitamins A and D required by the human body, which helps our stomach and intestines to better digest and absorb. The unsaturated fatty acids contained in fish, which are essential for the human body, are of great help to the human body.

Eating steamed fish will be good for our health, so that the health effect is good, especially can help our body to supplement vitamins and protein, and at the same time, eating steamed fish can also protect the health of the spleen and stomach, is the best dietary choice for everyone in ordinary times, can promote our health and wellness.

The answer to this question depends on personal tastes and preferences, and here are the multiple angles that are possible:

1.Benefits of steamed fish.

Steamed fish is a traditional Chinese recipe with health and nutritional benefits. Steamed fish can retain the freshness of the fish body and ensure the tenderness of the fish, and the fish oil in the steamed fish is also easier to be absorbed by the body, which is more beneficial to the body. In addition, compared to braised fish, steamed fish is lighter, which can better highlight the tenderness and texture of the fish.

2.Benefits of braised fish.

Braised fish is a traditional dish loved by Chinese, and it is slow-cooked with a rich sauce so that the fish can gradually absorb the flavor of the seasoning, so that the fish is very delicious. The braised fish has a good color and flavor, and although the fish is relatively soft, it also ensures that the food is delicious.

3.Varies depending on taste preference.

Some people prefer steamed fish because they prefer a light texture and retain the original flavor of the ingredients, so they can taste the tender fish better. Others prefer fish with a strong sauce flavor to better satisfy their appetites, so they prefer braised fish.

In conclusion, the way fish is cooked varies depending on factors such as region, culture, and personal preference. Steamed fish and braised fish have their own characteristics, both are nutritious and delicious. Ultimately, the choice of cooking method is a matter of personal taste and needs.

Whether the fish is steamed or braised is subjective because the same hidden people have different tastes and preferences. Generally speaking, steamed fish is more nutritious and retains the freshness and taste of the fish, making it a very healthy choice. Braised fish is a rich flavor dish, and the sauce can enhance the flavor and taste of the fish, but too much oiliness will reduce the health of the food.

Therefore, when deciding whether to eat steamed fish or grilled fish with red blind smile, you can consider your personal preferences and food combinations, and you should mix your meals reasonably to ensure that your diet is nutritionally balanced.

This question is really subjective, because different people have different taste preferences. Steamed fish can retain the original flavor of the fish, and the taste is clear and light, which can show the freshness of the fish; Braised fish, on the other hand, is richer and fuller, making it suitable for those who like a heavy taste. So, you can choose your favorite recipe according to your taste.

Principle: The way fish is cooked has a direct impact on its taste and nutritional value. Steaming is a healthy way to cook the fish and preserve its nutrients and taste.

When cooking, you can add some seasonings such as green onions, ginger, garlic, and rice wine to enhance the flavor and taste of the fish. Steaming does not require too much oil and salt, which is suitable for healthy diets and people. At the same time, steaming can make the meat of the fish more tender and maintain its original delicious round land taste.

Application: Steaming is suitable for fish with fresh and tender meat and good quality, such as grass carp, sea bass, treasure fish, etc. Before cooking, the fish should be scaled, gutted, and cleaned.

If the fish is larger, you can cut some small cuts into the fish, and the orange reeds are easy to steam. The time to steam the fish should be determined according to the size and thickness of the fish, and it generally takes 10-15 minutes to steam. Steamed fish can be steamed with some seasonings and sauces according to personal taste, such as tempeh paste, soy sauce, sesame oil, etc.

Principle: Braised fish is a traditional cooking method in which fish is cooked with spices, which can make the meat of the fish more delicious and richer in taste. During the cooking process, you can add some sugar, soy sauce, etc