How long does it take to steam a steamed tabby to get old and not get old?

After the water is boiled, steam on high heat for 8 minutes.

Steamed tiger grouper:Ingredients: 800g tiger grouper

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of shallots, appropriate amount of ginger, appropriate amount of garlic, 2 dumpling leaves.

1. Handle tiger grouper cleanly.

2. Finely chop the green onion, ginger and garlic.

3. Separate the body and head and tail of the fish. The head and tail are used for other dishes, and the meat is sliced.

4. Clean the dumpling leaves and spread them on a plate.

5. Put the fish neatly.

6. Sprinkle with ginger and garlic, drizzle with cooking wine, oil and salt.

7. After the water boils, put it in a fish tray and steam it over high heat for 8 minutes.

8. Finally, sprinkle with chopped green onions.

9. It's served.

Generally, 7-10 minutes is enough.

Steamed fish is a dish made with fish, Sichuan pepper, green onion, ginger, garlic, salt, sugar, and cooking wine.

Light soy sauce, frozen tofu, black fungus, steamed fish soy sauce.

and other foods that are steamed as ingredients. Rub a layer of oil on the fish, put a little oil on a plate, boil the water and steam it in the pot.

Put the steamed fish aside and pour light soy sauce on it, put oil in the hot pan, put more, after the oil is hot, put the ginger, garlic and chili powder into it and fry it with salt (back with more salt, because the fish is not salted), and after changing color, pour it on the fish!

High heat, generally 7-10 minutes, if you are not sure, you can use chopsticks to insert the fish, the fish is cooked, the chopsticks will be able to penetrate, if you can't plug through, it means that it is not cooked!

Steamed tiger grouper:

The body of the tiger grouper is yellow to light brown, with golden yellow being the most beautiful, with five irregular dark brown markings arranged vertically, and the whole body is covered with dense fine brown spots, the spots on the markings are darker, the skin is thick, the head belly is plump, and the flesh is crisp. Tabby is high in protein and low in fat, and is known as the fish of beauty and skin care.

Ingredients Ingredients 1 tiger grouper (catty) A few ginger and green onions A small amount of salt, wine and sugar A small amount of steamed fish soy sauce A small amount of edible oil (corn oil and sunflower oil are acceptable) A small amount of cooking wine.

Preparation of steamed tiger grouper.

Remove the scales and gills, wash all parts of the fish's body, wash the blood in the fish's belly, drain it slightly and wipe all parts of the fish's body with salt, including the inside of the fish's belly, and let it stand for about 10-15 minutes;

Prepare a large steamer, boil a pot of water, cut the green onion into large sections, and slice the ginger;

Wash the fish again, rinse off all the salt water and dry it with kitchen paper. Cut two knives diagonally and deeply on both sides of the back of the fish to the middle of the fish bone, sandwich the green onion and ginger slices in the incision, separate the fish belly as much as possible, let it lie on the plate, pour a little cooking wine, wait for the water to boil and steam on high heat for 7 to minutes.

At this time, chop the green onion into minced pieces or tear them into shreds by hand and set aside, prepare a clean and waterless small pot, and pour in a small amount of cooking oil.

When the time is up, turn off the heat and simmer for 10 seconds, take it out, pour out all the water in the fish plate, remove the green onion and ginger slices on the fish, sprinkle the green onion or shredded green onion evenly on the fish, sprinkle a few grains of sugar, evenly pour the steamed fish soy sauce, heat the cooking oil in the small pot, and evenly pour it on the fish.

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Halal tabby needs to be steamed for more than half an hour, the meat will not be so fresh for a long time, and after the pot is boiled, the fire can be a little smaller to steam the tabby, if it is always so hot that the steamed fish is not so tender, the camphor grouper can be eaten in half an hour.

How long does it take to steam a steamed tabby depends on the size of the tabby, the larger tabby fish is generally steamed for about half an hour after boiling, while the average size of the tabby is steamed for about 15 minutes after boiling.

Wash the steamed tabby fish, steam it for 10 to 15 minutes, and then remove from the pan. After the condiment is heated, pour it on the fish and put some seafood soy sauce.

To steam the tabby fish, you must master the time, that is, steam for about eight minutes, so that it will be cooked and not old, and the taste will be delicious.

1.Tiger grouper settles clean.

2.Chop the green onion and garlic.

3.Separate the human body from the head and tail of the fish. The head and tail are used for other dishes, and the meat is cut into slices.

4.Clean the zongzi leaves and spread them on a plate.

5.Put the fish in neatly.

6.Sprinkle with green onion and ginger, pour rice wine, oil, salt, 7After the water boils, put it in a porcelain plate and steam for 8 minutes.

Steaming seafood and marine fish takes up to 15 minutes, which is 15 minutes after the air is sliced. If it's a smaller seafood, it's really enough for seven or eight minutes or five or six minutes.

This is related to the weight of the fish and the plating, if it is not cut, the whole is placed flat on the plate, and it is steamed for 12 minutes according to a pound of fish; If the back of the fish is deeply knifed, it is calculated that one pound of fish is steamed for 10 minutes, turn off the heat and simmer for 2 minutes; If the fish is cut into a wing-shaped spread on a plate, it is steamed for 8 minutes per catty, turned off the heat and then simmered for 4 minutes.

This steamed fish is generally relatively simple, you directly boil the water, then put the fish inside, steam it for about eight minutes and it will be cooked, and then try it with chopsticks. You will know whether the fish is cooked or not.

How long does it take to steam steamed scavenged fish to be old and not age? If you steam the tabby, the time must not be too long, the time is too long, then it is really old, under normal circumstances, you can add ten or so minutes.

It depends on the size of the fish you buy. Generally, it takes about 15 minutes for a pound or two pounds of fish, and 10 minutes for a smaller one. You can pick a little meat with chopsticks and take a look.

How long does it take to steam a steamed tabby to get old and not get old? Steamed fish, the rice is about ten minutes, and after a long time, the fish will be very old.

After steaming for 5 minutes, remove the fish from the pan and pour out the juice from the pan, then put it back in the pot and continue to steam for 10 minutes.

It takes more than half an hour, especially if the larger ones are not cooked, they will be very fishy.

Ingredients: Tiger grouper.

Excipients: shredded green onion, shredded ginger, shredded red pepper, coriander, shiitake mushroom, carrot, ham, celery, onion.

Seasoning: salad oil, light soy sauce, dark soy sauce, fish sauce, oyster sauce, sugar, salt, white pepper, Maggi cooking wine.

How to make:1After washing the fish, use a knife to open it from the belly to give the fish a more three-dimensional look. Marinate in cooking wine and white pepper for 10 minutes.

2.Cut the Jinhua ham into thin slices, fold them into rectangles, and cut the shiitake mushrooms into thin slices (take only the black part) for later use.

3.Use a knife to make two cuts on the fish, and put the ham and mushroom slices in it.

3.Put the green onion and ginger slices at the bottom of the plate, then put the marinated fish, put some green onions and ginger on top and steam them over high heat for 8 minutes (if there is no steamer, you can use a steamer, and steam the water over high heat).Then take out the steamed fish, pour out the water of the steamed fish, remove the green onion and ginger slices on the top and put it on a clean fish plate, pour the prepared sauce 4 over the fish, and sprinkle the green onion, ginger and red pepper again with shredded green onion, ginger and red pepper.

4.Put a little water in a saucepan, add parsley, carrots, shiitake mushrooms, carrots, celery and onions, cook for 10-30 minutes. After the water has been boiled until fragrant, add light soy sauce, dark soy sauce, fish sauce, salt, sugar, white pepper, oyster sauce and Maggi fresh to taste and set aside.

5.Pour some salad oil into the pan and pour it over the fish after the oil temperature is high.

15-20 minutes. Regular-sized black tabby fish can be steamed in about 15 minutes, and larger ones can be steamed for up to 5 minutes. Before the tabby fish is put into the pot, you can insert a toothpick or chopsticks in the thickest part of the fish, and wait until the time is about the same, you can pull out the toothpick or chopsticks, if you can easily pull out, it proves that the tabby is fully cooked, otherwise you need to steam for some more time.

Black grouper fishy tips:

1. Add some ginger slices to remove the fishy smell.

2. Take cooking wine when eating fish fillets.

White wine, green onions, peppercorns, ginger slices, marinate the fish slices for a while and eat them without fishy smell.

3. Use lemon juice.

The deodorizing effect is very good, it has a strong deodorizing effect, and it will have a very clear taste, which is very suitable for the sauce of cold dishes.

4. After removing the fish scales and cutting the abdomen and cleaning it, pour salt and rice wine on the grouper.

On the meat, you can remove the fishy smell of fish; You can also consider soaking the grouper with milk, as the grouper soaked in milk has less fishy smell and the meat is more tender; You can also use tea to soak grouper, which can also remove the fishy smell to a certain extent.

After the water is boiled, steam on high heat for 8 minutes.

Steamed tiger grouper:Ingredients: 800g tiger grouper

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of Yuyuan digging wine, appropriate amount of shallots, appropriate amount of ginger, appropriate amount of garlic, 2 dumpling leaves.

1. Handle tiger grouper cleanly.

2. Finely chop the green onion, ginger and garlic.

3. Separate the body and head and tail of the fish from the core. The head and tail are used for other dishes, and the meat is sliced.

4. Clean the dumpling leaves and spread them on the cavity.

5. Put the fish neatly.

6. Sprinkle with ginger and garlic, drizzle with cooking wine, oil and salt.

7. After the water boils, put it in a fish tray and steam it over high heat for 8 minutes.

8. Finally, sprinkle with chopped green onions.

9. It's served.

Hibiscus tabby fillet. Material. About 400 grams of tiger fish, 1 2 pieces of egg tofu, a little carrot, 3 small flowers of cauliflower, appropriate amount of salt, a little white pepper, 1 5 cups of rice wine, a little sesame oil, 1 tablespoon of white powder.

Method. 1. Slice the fish, egg and tofu slices, carrot slices, and cauliflower and wash and set aside.

2. Take the pot of Sichuan blanched cauliflower and pick it up when it is ripe.

3. Marinate the fish fillet, salt, white pepper and rice wine.

4. Arrange the fish fillets, tofu and carrots in method 3 into a plate and steam them in a pot until they are ripe.

5. Take the pot and put the soup in method 4, season it with salt and sesame oil, thicken it with ether white powder water, and then rinse it back with method 4.

6. Put the cauliflower from method 2 on method 5.

The common species in the tiger grouper grouper, the body is yellow to light brown, the most beautiful is golden yellow, there are five irregular dark brown markings arranged vertically, the whole body is covered with dense fine brown spots, the spots on the markings are darker, the back half of the tail peduncle has black saddle-shaped small markings, the skin is thick, the head belly is plump, and the flesh is crisp.