Steamed fish method, tips for the correct way to make steamed fish

Steamed yellow croaker】Ingredients】: 1 yellow croaker (about 600 grams), 1 green onion, 1 piece of ginger, 2 shallots, 2 tablespoons cooking wine, 3 tablespoons steamed fish soy sauce, appropriate amount of oil.

How to do it]:

1. First of all, the fish should be scaled and slaughtered, the black membrane in the abdomen and the black membrane in the skull should be cleaned, and the bone-sticking blood in the fish belly should also be cleaned, which are fishy. Again, to make steamed fish, the fish should not be too large, generally about 500 grams is appropriate.

2. Wash and shred the ginger together, put more ginger, and we use it to get rid of the fish.

3. Mix in two tablespoons of cooking wine, smear the whole body of the fish, and then draw two knives on both sides of the fish body, so as to facilitate the taste of the fish and achieve the unity of the inside and outside of the fish.

4. Stuff ginger shreds into the incision of the fish body and the belly of the fish, so that the fishiness can be removed.

5. Take the green onion, cut it into long sections with the width of the fish, and place them on a plate. We put the fish on the green onion segment, so that there is a gap between the fish and the bottom of the plate without direct contact, first, to ensure that the maturity of the fish is consistent, and secondly, to isolate the soup from the steamed fish, which is very fishy. Therefore, the green onion should be large and thicker, and it is not recommended to replace it with chopsticks, which are relatively thin and will not completely block the intimate contact between the fish and the plate.

6. Add water to the steamer and boil, put the fish plate in after the water boils, my steamer is two layers, one layer puts the fish, one layer puts the steamed fish soy sauce, pour the steamed fish soy sauce into a small bowl, put it into the steamer and steam it together, and use the hot steamed fish soy sauce to pour the fish, so that it can be more delicious and not abrupt.

7. When steaming the fish, let's prepare the shredded green onions. The green leaves of the chives and the white part of the green onion are cut into long strips and then soaked in clean water, where they roll into beautiful green onion rolls, which we will use later.

8. Steam the fish for 6-8 minutes after it is put in the pot, turn off the heat, do not take it out immediately, and then continue to steam it for 5-8 minutes with residual temperature, then take it out, pour off the soup, remove the green onion and ginger shreds, pour in the steamed fish soy sauce, sprinkle with shredded green onions, and use hot oil to stimulate the fragrance.

9. The fish meat is delicate and white, as tender as tofu, light and fragrant, refreshing and pleasant.

Cheng Shi has something to say]:

1. A lot of fish can be steamed, but everyone should control the size of the fish when buying fish, and the steamed fish is mostly mastered around 500 grams to 700 grams.

2. The fish must be cleaned up, especially the black membrane in the fish body should be cleaned.

3. Ginger must be willing to use, it is best to shred it and stuff it into the fish belly and the incision of the fish body. Some people like to stuff some soaked shiitake mushrooms and other vegetables in the belly of the fish, if you want to eat the original taste of the fish, it is recommended to pay attention to the ginger shreds.

4. The fish can not be put directly on the plate, otherwise the fish will be soaked in the soup after steaming, and it will be very fishy.

5. The fish must be steamed in a pot on boiling water, not on cold water, which must be remembered.

6. Depending on the size of the fish, the steaming time is between 5-8 minutes, and then turn off the heat and steam for 5-8 minutes.

7. After the fish is out of the pot, it is best to change to a new plate, which can also reduce the fishy smell.

Materials. Ingredients: A fish Accessories: ginger, green onions, cooking wine, oil sauce, oil

Method. Make a knife cut in the back of the fish. This knife makes the fish cook faster and is easier to taste.

Shred the ginger and green onion.

Soak the chopped green onion and ginger shreds in cold water for 5 minutes to make the green onion and ginger shredded roll and look better, and the soaked water is used to marinate the fish to remove the fishy smell.

Pour the water soaked in the ginger and shallots over the fish, pay attention to the inside of the back, and marinate for 5 minutes. Many people are accustomed to steaming fish with salt and then steaming, which is actually very bad, now they are advocating low salt, now smearing salt, will lead to excessive salt intake, but also let the fish lose moisture, so that the fish is not fresh and tender.

Boil water and pour 3 tablespoons of cooking wine into the water to make water for steaming fish. In this way, the cooking wine will turn into steam and slowly steam the fish, which can not only serve the purpose of removing the fish, but also not rob the fish of its fresh aroma.

To steam fish, use chopsticks and iron racks, not plates. Wait for the water to boil, then put the fish directly on the chopsticks, cover the pot and steam over high heat for 8 minutes.

Note: Be sure to boil the pot under water, steam quickly on high heat, and do not open the lid to deflate halfway through, so as to ensure that it is steamed at one time. If you steam it twice, the fish will get old and lose its umami flavor.

After steaming, open the lid and pour 1 bowl of cold water into the pot to cool down to avoid burning your hands. Hold the two ends of the two chopsticks below, take out the fish and put it on the plate, pull out the chopsticks, and the beautiful and complete steamed fish will come out!

Sprinkle the shredded green onion and ginger over the fish and drizzle with some soy sauce.

027 Steamed Fish How to make tender steamed fish.

The improved method of steamed fish, a super simple method, is suitable for lazy people to learn.

Ingredients: 1 piece of cod, appropriate amount of green onion, 3 slices of ginger, half a spoon of salt, appropriate amount of steamed fish soy sauce.

1.The cod scrapes off the scales, removes the black membrane, and washes it. Marinate with two spoonfuls of cooking wine and half a spoonful of salt for half an hour.

2.Top the ginger slices underneath the cod. Bring water to a boil, open the water and steam the cod over medium heat for 7 minutes.

3.After steaming, sprinkle an appropriate amount of steamed fish soy sauce, and pour more weight in the mouth. Sprinkle with chopped green onions, heat the oil, and pour the oil over the chopped green onions. Tender and delicious cod can be made.

Homemade recipe for steamed fish 1

Ingredients: fish, cooking wine, minced garlic, minced green onion, minced ginger, minced carrot, soy sauce.

Method: 1. Slice the fish and marinate it with a little salt for 10 minutes.

2. Plating (put some minced garlic below, there will be a garlic fragrance after steaming).

3. Put minced green onions, minced ginger, minced carrots, and soy sauce for steamed fish.

4. Steam for 7 minutes.

Homemade recipe for steamed fish 2

Ingredients: 250g grass carp, appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of red pepper, appropriate amount of cooking wine.

Method: 1. 250 grams of grass carp.

2. Cut into cubes. 3. Marinate with salt for 2 hours.

4. Wash, add green onions, ginger slices, and cooking wine.

5. Steam for 15 to 20 minutes.

6. After steaming, remove the green onion and ginger, add chopped green onion and red pepper, heat the oil in a pan, and pour the oil on top.

Homemade recipe for steamed fish 3

Ingredients: 600g of stone trout, appropriate amount of peanut oil, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of sugar, appropriate amount of ginger and shallots.

Method: 1. Remove the scales and belly of the fish and wash it.

2. Put the green onion on the plate, put the fish on top, and then spread the ginger shreds.

3. Add water to the pot and bring to a boil, put the fish into the pot and steam for about 8 minutes.

4. After the fish is removed from the pot, remove the ginger shreds and green onions, and pour out the original juice of the steamed fish.

5. Spread the steamed fish with shredded green onions.

6. Heat the pot, add light soy sauce, dark soy sauce and sugar to the original juice of the steamed fish, make a salty sauce suitable for your taste, pour it next to the fish, then boil an appropriate amount of peanut oil, and pour it on the fish.

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.

My best steamed fish is here again.

Remove the scales and wash the fish, clean up the contents of the stomach, and then put the condiments such as green onions, ginger, garlic, soy sauce, cooking wine, etc., and steam them in the pot.

Top 5 tips for steaming fish.

Pick a live fish and look at five o'clock. There are five points to grasp when selecting live fish: first.

First, the fish scales are relatively complete; Clause.

Second, the fish meat is elastic; Clause.

3. Generally, the smell of fresh live fish will be relatively large; Clause.

Fourth, the gill color of the fish is pink or bright red is preferred, white or dark black is not good; Clause.

5. The brighter and more transparent the eyes of the fish, the fresher the fish.

Wash the fish in warm water to remove the fish. If you kill the fish, use a knife to scrape the scales and then rinse the sticky layer of the fish with warm water. When the fish is raised, there is a creature called the sponge in the water, the smell of the earth is very large, this layer of sponge is the fishiest part of the fish, so rinse it with warm water, you can achieve the purpose of removing the fish.

Kill the fish for 2 hours before serving. Because many people buy fish from the market, they think that after killing, they should be fresh and put in the pot immediately, but they don't know that within 2 hours after the fish dies, it is the period of detoxification from the body, and steaming is obviously not a good time at this time. Therefore, you should wait for the fish to be detoxified before steaming.

Steam well before serving. The water in the pot must be boiled before the steamed fish is served. Because in order to make the fish fresh and fragrant, it is necessary to have enough vapor pressure.

If the steam pressure is insufficient, even if it is cooked, the texture of the meat will be soft and soft, the texture will not be firm enough, and the aroma will not be enough.

Remove from the pan and add the salt. Many people apply salt to the fish before steaming, which is indeed more flavorful, but the salt will cause the protein to shrink, so the steamed fish will be older and not tender enough. The right thing to do should be:

Spread with cooking wine, add green onions, ginger slices, and a little water. Steam the fish in a pot for 15 minutes, remove the fish and set aside. Then, cut some shredded green onions, you can also put green pepper and red pepper shreds on top of the fish, put the hot oil in the pan and fry the peppercorns, pour it on the steamed fish, and pour in the steamed fish with a very fresh taste.

Steamed fish generally start from the selection of materials, to choose flat fish, the effect of sea fish is good, freshwater fish can also be, clean up the fish, change the knife in the fish body, put the green onion segment in a plate, ginger slices, put the fish on the green onion segment, steam on the pot for about 15 minutes, look at the size of the fish to decide, after steaming, pour out the fish soup, put the fish soup in the pot, put 150 grams of steamed fish soy sauce to heat, pour into the fish plate, put the green onion and ginger shreds, pour on the hot oil, and then put some coriander, it's good, I wish you a happy meal! aqui te amo。

Answer: Draw a few knives on the fish, add salt, cooking wine, pepper, smear and marinate for 10 minutes, put the green onion and ginger slices on the fish, add water to the pot and boil, put the fish pieces in, cover the pot and steam on high heat for 7-8 minutes, turn off the heat and simmer for 2-3 minutes.

Remove the steamed fish pieces, toss away the ginger and shallots, pour out the water oozing from the steamed fish, pour the steamed fish soy sauce and put the green onions, dried chili peppers and coriander.

Heat a wok and add 2 tablespoons of oil, turn off the heat when 8 is hot (the oil is smoking) and pour the oil over the shredded green onions. Hello dear, after Wei Wei's careful search and sorting results, the content is as above 4 more

Steamed fish is generally the original taste of the fish, so the fish should be fresher, and it is a more delicious variety when steamed, so it is more suitable for steaming cooking.

Preparation of steamed fish.

Without opening the stomach, cut off both the head and tail and slice from the back. Don't cut off the stomach there. The knife should be fast, put on a good shape, and drizzle a little cooking wine to marinate for a while.

Cut the required chili peppers, chopped green onions and ginger slices, put the ginger slices, and steam in boiling water for four minutes. Remove the ginger slices when coming out of the cage.

Mix the steamed fish juice with a small amount of soy sauce and pepper. Poured on the fish, sprinkled with green onions and chili peppers, the Wuchang fish itself is already very fresh, there is no need to put MSG, the shape is beautiful, and the fish is fragrant and tender.