What are the methods and correct steps to steam fish?

How to steam fish?

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.

Preparation of ingredients. Carp, green onions, salt, pepper, rice wine, steamed fish soy sauce, corn oil, ginger slices, Sichuan peppercorns.

Methodological steps. 1. Remove the scales, gills and internal organs of the carp, and rinse it with water.

2. Marinate the fish with an appropriate amount of salt, pepper and rice wine for about 20 minutes.

3. Bloom the fish body with a flower knife and stuff the ginger slices into the knife edge. Wash the green onions and cut them into sections, stuff them into the belly of the fish, and put the fish on a plate.

4. Bring the water in the steamer to a boil, put the carp and the plate on the pot and steam it over high heat for about 10 minutes.

5. Turn off the heat, steam for about 5 minutes without opening the lid, then sprinkle with shredded green onions and steamed fish soy sauce, and steam for another 5 minutes.

6. Put corn oil in a hot pan, fry peppercorns until fragrant, remove peppercorns, pour the oil on the fish while it is hot, and it can be eaten.

Tips: 1. Flowering a knife on the fish can help the flavor of the seasoning penetrate into the fish.

2. The key to the tenderness of fish is steaming. That is, after turning off the heat, do not remove the lid of the pot, and use the residual heat to steam again.

1. Selection of fish.

Fresh fish with scales should not be too large, the fish must be fresh to be steamed, frozen fish or fish with peculiar smell are not suitable for steaming.

There are scales under the scales with fat, and the taste is smooth after steaming, and the skin does not crack. Since most scaleless fish have mucus in their bodies, they will crack after steaming, affecting their appearance and taste.

If the fish is too big, it will cause the fish to get old due to the long steaming time, so it is best to choose steamed fish under 2 catties.

2. Selection of seasonings.

Steamed fish is mainly eaten "original" fish, so there is no need to add too much seasoning, otherwise it will mask the taste of the fish itself, which is "counterproductive". Steamed fish seasoning We can use several common seasonings, such as green onion ginger, cooking wine, pepper, steamed fish soy sauce. Share "Steamed Treasure Fish].

Ingredients] A piece of fresh turbot.

Ingredients: Ginger and shallots.

Seasoning] cooking wine, pepper, steamed fish and soy sauce.

Handling Turbot: Turbot: After washing, the internal organs are removed after slaughter, the mucus and scales on the surface of the fish are scraped, and after washing, the fish turns into a flower knife.

Marinated turbot: Sprinkle cooking wine and pepper on the body of the turbot with a good knife and smear it with the juice sandwiched between green onions and ginger to give the fish a "massage". Pickling for about 20 minutes.

Steamed turbot: After steaming in the steamer, put a large piece of green onion and ginger or a pair of chopsticks under the fish, steam in the pot for 6-8 minutes, then turn off the heat. Take out the fish, drain the soup from the plate, and pick up the green onion and ginger.

Sauce seasoning: Put thin shredded green onions on top of the fish, sprinkle steamed fish soy sauce along the edge of the fish plate, and pour hot oil over the fish in a pan. When eating, the fish can be dipped in juice.

Production points. No matter what kind of fish you choose, the freshness of the steamed fish is the most important delicacy in making this dish. There is no need to add salt to the fish when marinating, because the salt will coagulate the protein in the fish, which will make the steamed fish feel hard and affect the freshness.

Steamed fish soy sauce is a very common condiment nowadays, and if you don't have it at home, you can cook it with light soy sauce and sugar, but you can try the salty taste and cook it with the appropriate salt.

Steamed fish with soy sauce should not be poured on top of the fish, so steamed fish with fish sauce can be eaten more deliciously. The leftover fish bones and meat can be cooked in the soup, which is also very delicious.

Delicious tips.

Now the turbot is basically farmed, because the fish is white, delicate, and without fine spines, in addition, it is flat, so it is best for steaming. There are not many internal organs of the turbot, and the black part of the skin is rich in chewing gum, which makes it delicious and delicious.

Summarize what kind of fish is suitable for steaming and what kind of seasoning is needed for steaming: scaly fresh fish is suitable for steaming, and the size should be controlled below 2 catties, so that the heat is easy to master. The secret of steaming fish is that it is tender and delicious under the control of steaming heat, generally steaming for 6-8 minutes, as long as the fish eyes are bulging and white, it is easy to insert the fish head with chopsticks, indicating that the fish head is ripe.

It is not easy to choose too many seasonings, and when steaming fish and soy sauce, do not pour it on top of the fish, as this will make the fish "get the most out of it".

How to steam fish Spread a thin layer of salt (if it is salt, it will take a lot, we have a regular way to eat it here, a thin layer is enough). Add shredded ginger and remember to put shredded ginger

Cooking wine must be put more, a small bowl I expect to be able to put half a bowl, that is, to see more with the naked eye, and to be visible on the plate.

Put some steamed fish soy sauce in it, less than cooking wine. Steamed fish soy sauce has a sweet taste, don't use salty soy sauce.

Steaming time, according to the time of steaming the fish introduced above, do not steam too old. Be careful that your pot is able to cover the fish, not too small, if you can't cover it, the thick part of the sea bass may not be steamed.

Chopped green onions, be sure to put chopped green onions, put them 2 minutes before starting the pot, and continue to steam them for 2 minutes after they are finished.

After serving, you can drizzle some steamed fish soy sauce according to your personal needs, and if it is other salty soy sauce, it is not recommended.

Step 1: Clean a fish, remove the black membrane in the fish belly, and make a few cuts on its back, so that the thick part of the fish back can be synchronized with other parts.

2. Don't steam the freshly slaughtered fish immediately, marinate the fish with salt and cooking wine for a while, let the taste of salt soak into the body of the fish, soften the protein of the fish, and the taste will be delicious and the nutrients will be more sufficient.

3.Before serving, evenly coat the fish with oil to make the steamed fish look bright and beautiful. Put some green onions horizontally under the plate and put the fish on top of it, so that the hot air at the bottom of the fish body circulates when heated, and the fish meat on the back of the fish is better cooked.

4.Add water to the steamer, wait for the water to boil, put the fish in the pot and steam for seven or eight minutes and then turn off the fire.

5.At this time, you can take out the steamed fish, pour out the soup in the pot, pour soy sauce, sprinkle with chopped green onions, and splash hot oil on the green onions, so that the fragrance of the green onions can be fully stimulated by the hot oil.

Teach you the correct way to make steamed fish, no salt or cooking wine, the fish is tender and has no fishy smell.

Fish is an indispensable delicacy in life, whether it is three meals a day in the daily family, or a dinner out, a plate of fresh and tender fish is indispensable on the table.

When I was a child, I often heard the old man say that eating fish makes you smarter, so since I was a child, I gradually fell in love with eating fish, and I still miss it until now, and I can't eat enough.

Moreover, there are so many ways to make fish, and the taste is different every time you change the way you eat it, and it seems that there is no situation where you get tired of eating. Steaming is one of my favourite recipes, and the tender fish is served with a salty and refreshing sauce. Moreover, the steaming method can not only retain the original taste of the fish, but also retain more nutritional value, which is really a delicious and nutritious method.

However, many people said that the steamed fish they made tasted really bad, and it was not as tender as braised and stewed in sauce. The fish meat is not only firewood, but also has a hint of fishy smell, in short, it is not delicious at all. In fact, the real reason is that everyone has not mastered the correct method, teaching you the correct way to make steamed fish, no salt or cooking wine, the fish is tender and has no fishy smell.

Steamed sea bass] Ingredients: sea bass, steamed fish soy sauce, cooking oil, green onion and ginger.

First: Prepare a sea bass first, I think sea bass is the most suitable fish for steaming, the meat is tender and has fewer spines. If it is not sold, you can also prepare grass carp or the like, but it must be fresh.

After the fish is bought, the internal organs and black membrane must be removed, and the scales and gills of the fish should not be ignored, and all of them should be cleaned.

Second: After the sea bass is processed, rinse it with clean water inside and out, and make a few cuts on the surface. Then add some green onion and ginger to the belly and surface of the fish, and start marinating for 15 minutes.

Many people will also put some cooking wine on it, but in fact, it is not necessary, green onion and ginger are enough.

Third: Prepare a plate, spread a layer of green onion and ginger on top, then put the marinated sea bass on top and put some green onion and ginger on and inside the sea bass. After the preliminary preparations are done, we are ready to steam.

Fourth: To make steamed fish, you need to use boiling water to steam, and there will be a fishy smell if you steam it directly in the pot with cold water. After the water in the pot is boiling, we put the sea bass on top and steam it over high heat, 8 minutes for small fish and 10 minutes for larger fish.

Fifth: After steaming, take it out, then remove the green onion and ginger shreds from the top of the sea bass and put the sea bass back on a plate. Because there will be some soup on the plate before, which is very fishy.

Sixth: Then put new shredded green onion and ginger on the sea bass, and pour an appropriate amount of steamed fish soy sauce. I usually pour steamed soy sauce along the edge of the plate, and if it doesn't taste good, I can pour it on top of the fish.

Finally, heat some hot oil in a pan and pour it evenly over the fish.

Steamed cod. 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.

There are many ways to steam fish, but the most common is to steam it for more than ten minutes and then simmer it for a few minutes (this step is the most critical), and finally sprinkle it with seasoning and you can eat it.

Ingredients, cut half of the ginger and shallots into thin strips and soak in water for later use (for decoration).

Draw a flower knife for sea bass and marinate in half a tablespoon steamed fish soy sauce, chives, shredded ginger, salt and pepper for five minutes.

Marinated green onion and ginger spread underneath.

Stand up the fish, sprinkle some shredded chives and ginger on its body, pour half a tablespoon of lard, boil the pot on water, steam for four minutes, pour out the water in the steamed fish plate, put three tablespoons of rice wine and continue to steam for three minutes.

Do not remove the lid and simmer for five minutes.

Do not remove the lid and simmer for five minutes.

The fish is taken out, the green onion and ginger are thrown away, the soup is poured on the fish, if you eat it at home without changing the plate, it will become, when I change the plate, I did not use utensils, directly tilted the plate, and the fish slid into another plate by itself.

Finally, decorate it, stuff a cherry tomato in your mouth, and sprinkle your body with soaked green onion and ginger, if it is red pepper, it will look better.

Wash the fish first, cut it twice on the back (this will make it taste better) and set aside on a plate.

Spread ginger on the bottom of the dish and put some ginger in the belly of the fish.

Chop the ginger, onion and parsley.

Spread the ginger, green onion and coriander on top of the fish and drizzle with soy sauce.

Bring the water in a pot to a boil, add the fish and steam for 18 minutes.

After steaming, take it out, pour an appropriate amount of oil into the pot, burn until it smokes, and then pour it directly over the fish.

The landlord remembers the adoption.

The steps to a simple and delicious steamed fish dish are as follows.

1. Ingredients: 500g crucian carp, 20g of Lao Gan Ma, 20ml of cooking wine, 20ml of steamed fish juice, 10g of salt, ginger will remove the fishy line of crucian carp, and change the knife on both sides. 3. Marinate the crucian carp with ginger, cooking wine, and Lao Gan Ma for 10 minutes, add water to the pot and boil, put the crucian carp and steam for 10 minutes, turn to low heat and pour out the excess soup, add the steamed fish juice, and simmer for another 2 minutes.

Cut the treasure fish on both sides with a flower knife, add salt and wipe evenly, cut ginger and green onions, soak the shredded green onions in water for ten minutes, put the shredded ginger on the fish, add boiling water to the pot, put the fish cover and steam over high heat for seven minutes, add half a spoon of aged vinegar, three spoons of steamed fish soy sauce, two spoons of light soy sauce to the bowl and stir well, pour on the steamed fish, put shredded green onions and red peppers, and pour hot oil.

The method and correct steps for steaming fish are to smear a little salt and pour a little soy sauce, and steam it directly for 7 minutes. The most important thing is to pay attention to the steaming time, if it is too long, the fish will become hard and the taste will not be good.

Wash the fish, change the knife, a little salt in the green onion and ginger cooking wine, marinate for half an hour, pick out the green onion and ginger, steam it in the pot for 20 minutes, put the green onion and ginger shreds from the new, steam the fish soy sauce, heat the oil, pour it on the fish after the oil is hot, and finish.

Cut the fish apart and wash it for later use.

Finely chop the garlic and ginger and wash the green onion.

Spread the fish evenly with salt.

Put the minced garlic, ginger and green onion into the fish belly and put the fish on a plate.

Put the fish in the steamer and steam for 20 minutes.

First scrape the scales, remove the internal organs, and shave out the gills, then use cooking wine to remove the fishy smell from the shallots and ginger slices and marinate for a while, then drain the water and steam it in a pot.