How to make steamed fish in bean drum, how to make steamed fish with tempeh

Steamed fish with tempeh. Material.

1 golden pomfret, 5 large slices of ginger, a little green onion, 1 red pepper, 1 spoonful of tempeh, 1 small spoon of salt, half a tablespoon of soy sauce, 2 tablespoons of oil.

Method. 1.Wash the fish, add 2 knives on one side, and rub salt into the fish, including the inside of the belly. Set that aside for a moment.

2.Ginger, green onion, red pepper evenly cut into thin strips.

3.Set up a pot and bring an appropriate amount of water to a boil.

4.Place the ginger shreds on the bottom of the plate and put the fish down.

5.Sprinkle with tempeh and spread with a little ginger.

6.Steam over medium-high heat for 8 minutes and remove from heat.

7.Bring two tablespoons of oil to a boil in a separate pan.

8.Pour half a tablespoon of soy sauce first, then pour the hot oil over the fish.

9.Serve with shredded red pepper and green onion. (You can also splash the oil directly on the green onion and ginger) tips.

1.Steamed fish must be covered with ginger shreds, and the top and bottom of the fish must be spread to remove the fish. 2.

To steam fish, you must boil the water and get hot air before the fish can be put into the pot. 3.It is important to grasp the heat temperature, about 3 minutes before turning the heat to medium.

Vigorous fire can make the fish shrink too quickly, reduce the loss of fish moisture, and retain the freshness of the fish. The purpose of turning to medium heat is to avoid heating too quickly, which will cause the fish meat to burst and affect the appearance of the fish. 4.

The water for steaming the fish should be filled at one time. If you don't have enough water halfway through, be sure to heat the boiling water.

Ingredients. Flatfish.

one. Accessories.

Spring onion. Amount.

Ginger. Amount.

Wine. Amount.

Chives. Amount. Salt. Amount.

Tempeh. Amount.

Steps. 1.Wash and dry the fish (be sure to remove the black membrane inside the belly) 2Make a few diagonal strokes on each side of the fish.

3.Shred the green onions and ginger.

4.After smearing the fish body and fish head with shredded green onion and ginger, take a small amount of salt to coat the fish body and belly, and drizzle some cooking wine to marinate for about 10 minutes. (Note that only a small amount of salt should be sprinkled at this time, as tempeh has a salty taste).

5.Cut half of the chives into chopped green onions, and half into green onion knots.

6.Rinse the marinated fish with water, take a steaming tray, put the washed fish on the plate, and put the green onion knots into the belly of the fish.

7.Tempeh is spread on the surface of the fish.

8.Add water to the steamer and bring to a boil, add the fish lid and steam for about 10 minutes (this time depends on the size of the fish).

9.Once the fish is steamed, remove from the pan and transfer it to the fish plate.

10.Sprinkle with chopped chives.

Heat the oil, pour it over the chives, burst the fragrance of the green onions, and serve.

Preparation of steamed fish with tempeh:Ingredients: carp, tempeh, ginger, green onion, Sichuan pepper.

Steps: 1. Draw a few mouths on the front and back of the carp, apply ginger, green onion, salt, and cooking wine to the whole fish in order, and a small amount of salt can be used.

2. Marinate the fish for 10 minutes, and prepare 2 parts of shredded ginger and green onions.

After a few minutes, wash the fish and put a serving of ginger and shallots into the belly of the fish.

4. Wash the tempeh and put it on the dried fish, steam it on high heat for 15 minutes, one and a half pounds of fish. The main thing is to look at the size of the fish.

5. Put the peppercorns in the hot oil, put another part of ginger and shallots on the steamed fish, pour the hot oil on the fish, and the steamed fish is good.

Ingredients: 280g salmon.

Excipients: appropriate amount of olive oil, appropriate amount of salt, appropriate amount of black pepper, appropriate amount of garlic, appropriate amount of tempeh, appropriate amount of light soy sauce, appropriate amount of corn starch, appropriate amount of sugar.

The preparation of steamed salmon with garlic and tempeh.

1. Prepare a piece of salmon with bones.

2. After processing, wipe off the water and put it on a plate, marinate it with a little salt and black pepper.

3. Prepare the ingredients: garlic and tempeh.

4. Peel the garlic and chop it with the tempeh.

5. Put it on a small bowl and mix it into a sauce with light soy sauce, sugar, pepper and a little cornstarch.

6. Drizzle the sauce over the fish.

7. Boil the water over high heat, put the steaming rack on the seat, and put the plate containing the fish. (When I was ready to steam, I found that the plate was too long to put down and changed the plate temporarily).

8. Cover the pot and steam over high heat for 5 minutes.

9. Finished products. <>

Ingredients: 600 grams of fresh small fish, 50 grams of tempeh, 5 slices of ginger, a little soy sauce, an appropriate amount of oil, a little sugar, an appropriate amount of salt.

Steps: 1: Buy fresh small fish (small ones are easy to fry and good to taste), slaughter them, remove their heads, wash and drain them for later use.

2) Wash and drain the tempeh for later use.

3: Preheat the air fryer at 200 degrees for 5 minutes, brush the frying basket with a layer of oil, spread the fish in the frying basket and fry it at 200 degrees for 12 minutes (adjust the time appropriately according to the size of the fish, fry the fish for a few more minutes if the fish is bigger), take it out and shake it to make the heating temperature of the fish more even.

4: Take out the fried fish and set aside.

5) Preheat the rice cooker, pour in the cooking oil, add the ginger slices and fried fish, and stir gently.

6) Stir in tempeh, soy sauce and sugar to make the fish taste better. After boiling for about 7 minutes, I feel that all kinds of seasonings can be well integrated with the fish, and it is ready to cook.

7: After the fish is cooled, you can put it in a clean glass bottle, close the lid and put it in the refrigerator to keep it fresh, and eat it if you want.

The preparation of steamed tempeh fish is:1. Buy the fish, clean it and chop it into large pieces!

2. Put all the accessories into the seasoning, stir evenly and marinate for 15-30 minutes!

3. Cut the ginger shreds, cut the green onion into white sections, and wash the tempeh with water.

4. Put the marinated fish pieces on a plate, spread the ginger and shallots, and finally put the tempeh.

5. Boil water in a pot before putting in the fish pieces, steam for 15 minutes on high heat to take it out, put shredded chives, and finish!

Tempeh fish is one of the traditional famous dishes of the Han nationality in Hubei Province. Mainly with spiced dried tempeh as an ingredient, cooked with chili, rice wine, ginger powder and other seasonings, the color is brown and red, delicate and fragrant, the flavor of tempeh is strong, salty and fresh and palatable, and it is suitable for wine and meals. The fragrance is strong, salty and spicy, and it is one of the famous local dishes in Hubei.

It is very popular as a side meal at home, as a seasoning dish at a banquet, and as a table dish.

Ingredient breakdown. Ingredients.

400 g of sea bream

Accessories. Ginger slices to taste.

Shredded green onion to taste. Salt to taste.

Sugar to taste. Cooking wine to taste.

Steamed fish with soy sauce to taste.

Cooking oil to taste.

Light taste. Steaming process.

Ten minutes takes time.

Easy difficulty. Steps to prepare steamed sea bream.

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The sea bream is scaled, entrailed, gill and washed, and cut along the dorsal ridge to the middle bone.

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Marinate the fish with a little salt, cooking wine, ginger and green onion for 10 minutes.

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Bring the water to a boil, put the marinated fish in a pot, cover the pot and steam on high heat for 6 minutes, then turn off the heat and simmer for 1 minute. (The time of steaming the fish is adjusted according to the size of the fish).

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After steaming, remove the fishy water, ginger slices and green onions from the plate.

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Spread the chopped green onion segment on the fish, decorate it with wolfberry (note: wolfberry is dispensable, I put it for taking pictures), heat the oil in the wok, pour the green onion segment when it is hot, and pour an appropriate amount of steamed fish soy sauce on it.

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The key to whether the fish is tender or not is to control the steaming time, and it is necessary to wait for the water to boil, and then the fish is steamed in the pot, and the steamed fish can lock the water in the fish well, which can make the fish tender Q bomb.

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Finished product drawing.

Method. Add the fish and bean drums, add a little ginger, sprinkle with a little rice wine and a little sea barrasse, and put it on a double-sided baking tray and put it in the middle.

Operation No. 112: The water storage tank is filled with water and the stroke is completed