How to cook steamed fish, how to cook steamed fish, how to cook steamed fish, how to cook fish, how

Steamed pomfret, steam in a Beiding pot for 10 minutes, and pour hot oil on the pan.

A fresh barn fish, clean it up, and draw three knives on both sides of the fish body to make the meat taste good;

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Place two thick pieces of ginger on the plate;

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Cut the ginger shreds and place them on the fish;

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Drizzle some cooking wine on the fish to remove the fishy smell;

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After the water boils, steam for 8 minutes, turn off the heat and steam for 2 minutes, take out the water on the plate, and remove the ginger slices.

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After removing from the pan, drizzle with steamed fish soy sauce and sprinkle with chopped green onions;

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Boil some hot oil and pour it over the fish;

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A plate of steamed fish is ready, hurry up and try it!

Ingredient Ingredient.

Barn fish. Barn fish.

500g excipients Excipients.

Appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of coriander, appropriate amount of soy sauce.

Preparation The practice of steaming barn fish.

1 coriander, green onion, ginger.

2. Kill and wash the fish, make a good knife flower, sprinkle with salt, and then spread the ginger shreds on the fish.

3Boil the water, then put the fish in and steam for 10 minutes.

4Then cut the coriander and green onion and put it on the fish.

5Drizzle with soy sauce.

6Take another pot of hot oil and pour it on top of the coriander and green onions.

Tips: Be sure to boil the water before adding the fish and steam it for 10 minutes.

1. Practice 1.

Ingredients: 1 barn fish, appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of green onion.

A fresh barn fish, clean it up, and draw three knives on both sides of the fish body to make the meat taste good; Put two thick pieces of ginger on the plate, cut the ginger shreds and put them on the fish, and pour some cooking wine on the fish to remove the fishy smell. After the water boils, steam for 8 minutes, turn off the heat and steam for 2 minutes, and pour out the water on the plate.

After removing the ginger slices from the pan, drizzle the steamed fish soy sauce, sprinkle with chopped green onions, and boil some hot oil and pour it over the fish.

2. Practice 2.

Ingredients: 1 white warehouse fish, appropriate amount of soy sauce, appropriate amount of sesame oil, garlic (2 parts of the three sleepy calendars), appropriate amount of ginger, appropriate amount of vinegar.

Peel the garlic and ginger, put them together and chop them, the more crushed the better, almost chop them into ginger and garlic paste, put them in a bowl, pour in an appropriate amount of soy sauce and stir well. Clean the shaved belly of the fish in the white warehouse, put it on a plate, stuff half of the soy sauce ginger and garlic into the fish belly and empty fish head, spread the other half on the back of the fish, and finally drizzle a little sesame oil. Put it in a pot and steam it, start the pot about 8 minutes after boiling, and pour a little brewed white vinegar when you get out of the pot.

3. Practice 3.

Ingredients: 1 barn fish, appropriate amount of oil, appropriate amount of salt, appropriate amount of steamed fish soy sauce, appropriate amount of green onion, appropriate amount of ginger.

Clean up the fish, wash and drain. Xiangsou ginger shredded, part of the green onion cut into sections, part minced. Put the ginger and green onion on the bottom of the plate.

Put it into the barn fish, and the barn fish is also stacked with ginger and shallots. After the water boils, put the fish in the barn and cover it with a lid, steam it on high heat for 5 minutes, turn off the heat and simmer for 3 minutes. After opening the lid, pour out the water generated when steaming the fish on the plate, add minced green onions, steamed fish soy sauce, and then pour hot oil.

1 sea bass, accessories: 1 tablespoon vegetable oil, 1 2 teaspoons salt, 1 small piece of ginger

2 tablespoons light soy sauce, 1 head of garlic, 1 teaspoon cooking wine, 2 chives

Steps. 1.Fresh sea bass is slaughtered and cleanly handled.

2.Make three knives on each side of the fish, first smear the fish with cooking wine and then salt.

3.Slice ginger is piled on top of the fish and marinated for 10 minutes.

4.Remove the excess water from the dish and steam for 10 minutes.

5.Chop the garlic while steaming the fish.

6.Heat a tablespoon of vegetable oil in a hot pan and stir-fry the garlic over low heat.

7.Sauté the garlic until golden brown.

8.Remove the water from the dish and arrange with the chives.

9.Pour the garlic and oil over the fish while they are hot.

10.Finally, drizzle with a good light soy sauce.

Cooking skills. Pay attention to the heat when frying garlic, it will have a burnt bitter taste after frying, and immediately pour it on the fish after frying to stimulate the fresh and sweet taste of the fish.

Tips: 1. Steamed fish soy sauce is the key to seasoning, which can be bought in supermarkets in general, but there is really no substitute for umami soy sauce;

2. Just use shredded green onions, shredded carrots and chive leaves just to add a little color;

Ingredients: 1 sea bass, 4 chives, 1 ginger, 1 chili, appropriate amount of steamed fish soy sauce.

Method: 1 Remove the scales of the perch, wash it, and pick up two knives on the back of the fish, because the back of the perch is relatively thick and difficult to cook, and then wipe the blood with a clean cloth or kitchen paper.

2Drain two broken chives into the plate, this is so that there is space at the bottom of the sea bass and it can be heated evenly.

3. Spread the sea bass, stuff a few slices of ginger into the belly of the sea bass, and a broken chives to remove the smell, steam the sea bass on high heat for about 8 minutes (depending on the size of the fish), and then take it out for later use.

4. During the period, cut the ginger shreds, green onions, cut the ginger shreds and green onions and soak them in water, so as to keep the shape and color of the ginger and green onions beautiful, and the green onions can be soaked more curved and beautiful.

5. After the fish is taken out, if there is too much fish soup on the plate, you can pour out the part, then put the chopped green onions, ginger shreds, hot oil in the pot, and pour the oil over the green onions, ginger and fish.

6. Finally, drizzle the steamed fish with soy sauce.

1 sea bass, 3 tablespoons of shredded ginger, 2 chives, 10g coriander, 40g of rapeseed oil, 40g of water, 1 4 tsp salt, 30g of soy sauce.

Method: Wash the sea bass and scrape off all the scales first. Then lift the gills of the fish, cut the roots of the gills with scissors, take out the gills, and then take out the internal organs of the fish. Rub the black membrane in the belly of the fish completely, and then turn on the faucet to rinse the fish thoroughly.

2.Boil water in a pot, prepare a heat-resistant long dish with fish, put it on a steaming rack, steam it for 9 minutes, turn off the heat, cut a little with a knife, if the fish meat and fish bones can be easily separated, the fish bones are transparent and cooked.

3.Discard the water from the steaming dish and sprinkle with a portion of chopped coriander, shredded ginger and a small portion of green onion.

4.Pour the cooking oil, soy sauce and green onion into a stainless steel bowl, heat it and pour it over the steamed fish.

5.The middle part can be cut open and the bones can be removed before serving.

6.Then pour the sauce over the fish.

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.

Make the ingredients.

Ingredients: (various) fish 1 tail.

Excipients: shredded green onion, shredded ginger, Shao wine, shredded green and red peppers, light soy sauce, vinegar, plate oil, vegetable oil, oyster sauce.

Production process. Perform the following steps.

Step 1 Fish selection: The weight of the fish is best controlled at about 500 grams, and the beauty of the fish plate is secondary, and the key is that the heat of raw and cooked is easier to grasp.

Step 2 Shaping of the fish: After the fish is cleaned, the backbone of the fish is cut off from the abdomen with a knife, which can prevent the fish from being deformed due to the contraction of the fish bones after steaming, and wipe the lard on both sides of the fish body, and then dip a little white wine.

Step 3: Season the fish: Mix a little meat into a little soy sauce, sesame oil, salt, minced ginger and minced shiitake mushrooms and put them into the belly of the fish, which can not only make the fish taste fresher, but also make the steamed fish appear full.

Step 4 Fish Plating: Take a large piece of old ginger and green onion in the middle, cut it into a long and even slender filament, spread it on the fish plate, and then sprinkle some green onion and ginger shreds on the fish after the fish is put into the plate, which is both beautiful and evenly flavored after maturity.

Step 5: Heat of the fish: The heat is the key to steaming fish, as with many steamed dishes, be sure to boil the water in the pot, then put the fish into the pot, steam for 6 to 7 minutes, and immediately turn off the heat.

Step 6 False steaming of fish: The so-called virtual steaming is to turn off the heat, do not open the lid, use the residual temperature in the pot to steam for another 5 to 8 minutes, and then take it out of the pot, and pour the prepared soy sauce, vinegar and a little clear oil all over the fish.

Steamed fish is a very tasty dish that is quite simple to make.

A piece of fish, drown a little edible salt for later use, chopped green onion, ginger slices for later use, light soy sauce, cooking wine, aged vinegar, appropriate amount of soy sauce, put the submerged fish meat into the basin, smear the cooking wine, aged vinegar, pour soy sauce and light soy sauce into the raw slices, steam for 15 minutes on high heat, sprinkle with chopped green onion and get out of the pot.

Change the fish to a flower knife, then cut the shredded green onions, put the green onion segments on the plate, put the fish on the top, 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, boil water in the steamer, put the plate of steamed fish into the steamer, steam for 7 minutes on high heat, take out the fish, pour out the juice, and then pour the sauce on it.

Wash the fish and make a few cuts on it. Add the green onion, ginger and garlic. Cooking wine, vinegar. Sugar. Put in a pot and steam for 10 minutes. After taking it out, put the shredded green onion and coriander on the fish and pour in the seafood soy sauce.

First of all, the fish is cleaned and marked with a flower knife, an appropriate amount of ginger and green onion are cut into thin strips, soaked in warm water and washed for later use. On the larger plate, put an appropriate amount of green onions, put the fish in it, boil the fish in the pot and steam it for 10 minutes, sprinkle the steamed fish with soy sauce and shredded green onions, and pour hot oil.

How do you cook steamed fish? Steaming Yichun people is relatively simple, as long as the fish is washed and marinated in cooking wine? Then put it in the pot to steam, it can be real to 15 minutes, and then less seasoning, ginger and shallots.

Clean the fish, marinate it with green onions, ginger, garlic, cooking wine, and pepper for half an hour, put it on a plate and steam it for fifteen minutes, pour in the steamed fish soy sauce, shred the green onions, put the back of the fish on the back and pour it with hot oil.

After cleaning the fish, add salt, ingredients, wine, ginger, etc. to marinate for a while, for example, marinate for about ten minutes, and then steam in the pot, and master the time

The method of steaming fish is very simple, the abalone is organized, washed, put in steam, and the seasoning is poured to cook.

Hello: 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.

Scrape the scales of the fish and remove the internal organs, put the green onion and ginger in the steaming tray, steam for half an hour, and sprinkle hot oil and steamed fish soy sauce after leaving the pot.

Wash and marinate the green onion and ginger cooking wine for 10 minutes, then put a little fish and black bean sauce, and steam in the pot for 15 minutes.