What fish can be steamed and what fish is suitable for steaming

The following four types of fish are more suitable for steaming.

Crucian carp: It has the functions of strengthening qi and spleen, diluting water and reducing swelling, clearing heat and detoxifying, and smoothing the lower milk. Patients with ascites are effective in taking fresh crucian carp and red adzuki beans together in soup.

Simmer with fresh crucian carp and pig's trotters, and eat it with soup, which can cure maternal lack of milk. Crucian carp oil is good for cardiovascular function, and can also reduce blood viscosity and promote blood circulation.

Carp: It has the functions of strengthening the spleen and appetizing, diuresis and swelling, relieving cough and asthma, stabilizing the fetus and clearing milk, clearing heat and detoxifying. Carp and winter melon, green onion boiled soup to eat, treat nephritis edema.

The large carp retains the scales to remove the intestines and simmers them to treat jaundice. Use live carp and pig's trotters to make soup to treat maternal lack of milk. Carp and Chuanbei are boiled in a little soup to cure cough and asthma.

Silver carp: It has the functions of warming and nourishing qi, warming the stomach, moisturizing the skin, etc., and is a healthy food for warming and replenishing qi.

Herring: It has the functions of nourishing qi and stomach, dissolving dampness and water, dispelling wind and removing trouble. It contains trace elements such as zinc and selenium that help fight cancer.

Finally, let's teach you how to kill fish easily and completely.

Teach you how to kill fish easily.

Pat: Pat the fish head a few times with the back of a knife or a rolling pin, stun it for easy operation, and put it on the cutting board;

Descaling: Use the back of the knife to start scraping the fish scales obliquely to the fish head, pay attention to the fish head, otherwise the knife is easy to use different depths, causing damage to the fish meat; For relatively large scales, we can directly buckle them off by hand, which is faster;

The scales on the fins and belly of the fish are not easy to spot, so they should be carefully scraped and then rinsed with water.

Dig the internal organs: the tail fin at the bottom of the fish begins to use a knife to draw a hole about 5 mm deep at the mouth of the fish, the fish is about two catties, if you fish small, it is shallow, the fish is deeper, and the fish can be drawn to contact the internal organs; From the tail to the end of the hand to take out the internal organs, so that it is convenient to take out the internal organs as a whole, and then rinse them clean;

Gill: Pick out the gills on both sides with your index finger;

Fishy line: clean the inside and outside of the fish; On the front and back, at the head and tail of the fish, make a knife each; The front and back sides are drawn out of the fishy line; Pull out the remaining fishy thread on both sides and the fish head.

These 4 types of fish are very common in life, if you want to enjoy the delicious taste of steamed fish, you must try them, but in the process of cooking, you must pay attention to some of the cooking points we mentioned above.

Pomfret, yellow croaker, grouper.

Fish suitable for steaming are: sea bass, cinnamon fish, mandarin fish, yellow croaker, grass carp, etc. These fish have fewer bones, tender meat, better taste and less fishy smell.

Steamed fish is a very nutritious home-cooked dish that can be made with a variety of fish. The steamed fish is very tasty and highlights the flavor of the fish itself.

The preparation of steamed fish is a science, from the selection of fish to the ingredients, from the plating to the pot, from the heat to the steaming, every step is exquisite. Of course, the taste can be adjusted according to your own preferences, but the heat and steaming are the basic guarantees of the "freshness" of steamed fish.

Steamed fish specific operation:

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 chopped green onion 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.

Most fish are suitable for steaming, because most of the fish are delicate, umami and nutritious, and steaming can well retain these characteristics.

However, steamed fish.

There are two more difficulties, the first is the fishy smell, the fishy smell of fish is relatively strong, and we must do a good job of removing the fish. The second is freshness, if the fish itself is not fresh enough and the meat is not elastic, steaming will highlight its shortcomings.

Let me briefly recommend a few kinds of fish that are suitable for steaming.

Saury. First of all, let's mention the famous sky-high fish - saury.

The most delicious saury is the Yangtze River saury.

Now the fish has been restricted and the number is very small.

The Yangtze River saury is characterized by its rich fat and delicious taste. After steaming, the scales as thin as a cicada's wings turn into a fine layer of grease and are evenly distributed.

Between the fish, it is delicate and tender, and melts in the mouth.

After eating the saury meat, the remaining fish bones can be used for deep frying. The saury fish before the Qingming Festival, the fish bones are very soft, fried in an oil pan, and then sprinkled with a handful of salt and pepper powder, which is charred and crispy, and very delicious.

Anchovy. Zhang ailing.

once said: There are three hateful things in the world, one hates the begonia without fragrance, the second hates the prickly anchovies, and the third hates the unfinished Red Mansion.

Anchovy was originally a delicacy in the Yangtze River, but due to pollution and overfishing, it has disappeared from the Yangtze River.

Steamed anchovies, preferably with mushrooms, fresh bamboo shoots, and ham, are steamed to be extra fragrant.

Another important point in steaming anchovy is that it cannot be scaled. Each slice of fish scales is full of the deliciousness of the anchovies and side dishes, and sucking the juice on the fish scales is very satisfying.

Sea bass. Compared to the above two high-grade fish, sea bass is much more down-to-earth.

Steamed sea bass. The place to pay attention to is to remove the fish. Before steaming the fish, use green onion and ginger water.

Marinate the fish body. After steaming, remember to pour out the water that runs off the plate, which is very fishy.

The steamed sea bass has thick flesh, white and delicate meat, and many fewer fish bones than the above two kinds of fish.

Treasure fish. What the Chinese call "treasure fish" is actually the "flounder" in the West.

This is a marine fish, very nutritious, containing super high glial protein, which has a good effect on ** and beauty.

The treasure fish itself does not have a strong fishy smell, so it is also very suitable for steaming, and the taste is smooth and tender, delicious and delicious.

In addition, the baby fish has very few small spines, so it is especially suitable for children!

Sea bass, osmanthus fish, mandarin fish.

Grouper, sardines, yellow croaker.

Pomfret, tilapia.

Tuna is suitable for steaming. Black fish and grass carp are suitable for slicing and boiling, crucian carp is suitable for braising and boiling soup, yellow flower is suitable for stewing, barracuda is suitable for boiling sauce, and salmon is suitable for raw eating. <

Sea bass, cinnamon fish, mandarin fish, grouper, sardines, yellow croaker, pomfret, tilapia, and tuna are suitable for steaming.

Black fish and grass carp are suitable for slicing and boiling, crucian carp is suitable for braising and boiling soup, yellow flower is suitable for stewing, barracuda is suitable for boiling sauce, and salmon is suitable for raw eating.

1. The fish suitable for steaming is less fishy, and the other is delicate meat and less spines, such as yellow croaker, mandarin fish, sea bass, Wuchang fish, grass carp, white fish, etc.

2. Yellow croaker: Yellow croaker is also known as yellow croaker. Born in the East China Sea, there are two hard stones in the head of the fish, called the fish brain stone, so it is also called the totoaba fish. The white swim bladder in the belly of the fish can be used as fish gelatin.

3. Mandarin fish: Mandarin fish is a kind of home-style edible fish, Huiyun is also known as mandarin fish, osmanthus fish, osmanthus fish, osmanthus fish, spine fish, fat mandarin fish, crucian carp, sow shell, etc. Mandarin fish is a ferocious carnivorous fish, ferocious, often feed on other fish, juvenile fish like to eat fish and shrimp, adult fish to eat fish, stop feeding in winter.

4. Sea bass: There are many kinds of fish in Chinese that can be called sea bass, of which there are four most common, namely: sea bass, the scientific name of Japanese real sea bass, distributed in the offshore and estuarine seawater and freshwater confluence.

Songjiang perch, also known as fourgill perch, is a migratory fish that falls into the sea and is the most famous.

5. Wuchang fish: The researchers of the Institute of Aquatic Sciences of the Chinese Academy of Sciences found that there is a bream in Liang Xianbi Mozi Lake that is not available in the previous literature. He named it Tuantou bream, commonly known as Wuchang fish.

Body length 165 456 mm. The sides of the body are flat and high, diamond-shaped, the mouth is terminal, the mouth is wide, arcuate, and the body is blue-gray.