How to make steamed fish more delicious, how to make steamed fish well

1.Take a steaming dish, smear with a little oil, and then spread a few slices of ginger.

2.After the fish is cleaned, it can be put directly on the plate, and a few pieces of ginger are spread on the fish to remove the fishy smell.

3.Put an appropriate amount of water in the pot, put the fish into the pot and steam for about ten minutes after the water is boiled, take out the steamed fish, pour off the excess water vapor, spread the pre-prepared coriander and green onions on the fish (I didn't go out today, there are only a few coriander at home), and then pour in an appropriate amount"Steamed fish in soy sauce"(It is recommended to use this prepared soy sauce as much as possible, which is less salty, and has a little sweetness and sesame oil aroma).

4.In another pot, boil an appropriate amount of oil, pour it into the fish in the previous step, the cooked oil tastes more fragrant, and you can blanch the soy sauce by the way. It can maintain the freshness and sweetness of the fish itself and increase the aroma of the fish.

Because the oil is cooked, it will bounce all over the place when I pour it, so I simply pour it in the wash basin so that I can maintain as much clean place as possible).

5.It's that easy to make steamed fish! ~~

6.In order to save energy, before I steam the fish, I first steam a plate of rice, then add a rack on top, add the fish in and steam it for about ten minutes, and the rice is cooked and the fish is cooked

How to steam steamed fish without a fishy smell at all.

Wash, remove scales and organs, extract fishing line, green onion, ginger and salt cooking wine marinate for 10-15 minutes, cover the plate with plastic wrap, feel the holes, steam over high heat, the time is 1 catty of 1 tael of fish for 11 minutes, 1 catty of 2 taels for 12 minutes, and so on, 1 and a half catties or more every two taels plus 1 minute, no more than 18 minutes.

How to make a steamed fishMaterial:

Ingredients: 600 grams of fish, 10 grams of green onions, 10 grams of ginger, 10 grams of red pepper.

Seasoning: 2 tsp (10ml) of steamed fish soy sauce, 1 tsp (5ml) of vinegar, 1 tsp (5ml) of salad oil, 2 tbsp (30ml) of cooking wine

Method:

1. Prepare the ingredients and clean the fish.

2. Put water in a pot and bring to a boil.

3. Put the fish on a plate and evenly on the fish'Drizzle with a tablespoon of cooking wine, add shredded green onions, ginger, and red pepper and steam for 8 minutes.

4. After the oil is heated, add 2 teaspoons (10ml) of steamed fish soy sauce, 1 teaspoon (5ml) of vinegar, 1 teaspoon (5ml) of salad oil, and 1 tablespoon (15ml) of spice and tassel wine.

5. After the ethnic fish is steamed, pour the sauce and put two coriander to garnish.

How to make steamed fish twoMaterial:

Ingredients: 1 fish.

Excipients: green onion, ginger, steamed fish soy sauce, salt, oil.

Steps:

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 shredded green onions, reeds 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.

Steamed cinnamon fish.

The most authentic way to make steamed cinnamon fish It is delicious to do so.

Ingredients: 1 cinnamon fish, shredded ginger, green onion, cooking wine, black bean sauce, oil consumption, sesame oil.

Method 1: The fish breaks open its belly to remove the gills, intestines, liver, belly and lungs, washes it, and makes a few lines on the body;

2. Then put cooking wine and black bean sauce on the fish, put the ginger shreds and green onion in the drawn fish and put it on a plate.

3. Marinate in the refrigerator for 30 minutes.

4. Steam the steamer on high heat with water for 25 minutes, pour sesame oil and oyster sauce, and sprinkle with chopped green onions.

Steamed osmanthus in soy sauce.

The most authentic way to make steamed cinnamon fish It is delicious to do so.

Ingredients: 1 squid, Lee Kum Kee steamed fish with soy sauce, green onion, shredded ginger, cooking wine, salt, pepper.

Method 1: Treat a piece of cinnamon fish, and cut a few pieces of fish with a knife to make the fish more flavorful.

2. Wipe it with a little salt, add pepper, cooking wine, and ginger shreds and marinate for a while.

3. Bring water to a boil in a pot, add the fish and steam for 8 minutes.

4. Remove the steamed ginger shreds, pour out some of the juice of the steamed fish, add the re-cut ginger shreds, chopped green onions, and pour a little Li Jinji steamed fish soy sauce.

5. Heat oil in a pot and pour it on the fish, and the fish will be tender and delicious!

Secret steamed osmanthus fish.

The most authentic way to make steamed cinnamon fish It is delicious to do so.

Ingredients: 1 cinnamon fish (the most perfect weight is 8 9 taels), 10 grams of vegetable oil, 10 grams of lard, 20 grams of seafood soy sauce, 5 grams of white wine, a little ginger, green onions, and coriander.

Method 1After cleaning the fish, cut 4 to 5 times on both sides, then evenly spread the white wine on both sides of the fish, and then lightly smear a layer of lard, and set aside to marinate for 10 minutes, so that the white wine and the fish meat are fully integrated.

2.Spread half of the green onion and ginger evenly on the bottom of the plate, and put the remaining half of the green onion and ginger on top of the fish.

3.After boiling the water in the steamer over high heat, put the fish in the pot and steam on high heat for 7 minutes.

After a few minutes, turn off the heat without opening the lid and let the steam in the pot continue to steam for 8 minutes (the key to making the fish tender at this step).

5.While steaming the fish, you can take another wok, pour vegetable oil into the pot after the pot is hot, when the oil temperature is about 7 percent, pour the soy sauce into the pot, and then immediately turn off the heat and pour it on the fish that has been placed with coriander, OK.

Fish to choose a pound or less, so that the heat is good to control the meat is also tender, the fish to live, to sea fish, fresh water can only use mandarin fish.

Split the fish back to half, scrape the black membrane in the abdomen, slice the ginger and shallots white, put the fish and cover the ginger and green onion slices.

The pot is boiling, steaming over medium and high heat, one pound of fish is 7 8 minutes, eight taels is 5 6 minutes, and then served out after steaming for two minutes.

Pour the water from the plate, remove the ginger and shallots from the fish, sprinkle the cooking wine with light soy sauce, spread the new shredded ginger and shallots, pour hot oil, and you're done.

The fish must be killed alive, and after killing, cut a few cross-cutting knives on the body of the fish, otherwise the steamed fish will curl.

If you can't steam the fish too much, you must not steam the old, do not open the lid halfway, and judge the time required by experience, and the chopsticks can be inserted to be cooked.

The water in which the fish is steamed is about to be poured out, and it is very fishy.

Be sure to buy a good light soy sauce.

First change the fish to a knife, then add cooking wine, sprinkle with salt, smear starch, put green onions and ginger shreds in the fish belly and fish, then put it in the steamer and steam for 7 minutes, turn off the heat and simmer for five minutes, then pour out the steamed fish water and green onions, put in the shredded garlic and green onions from the new, sprinkle with millet pepper, pour in the steamed fish soy sauce, and finally pour hot oil.

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