How to make turbot fish, what is the method of steaming turbot?

Here's how to steam the turbot:Ingredients: 1 treasure fish.

Accessories: 1 green onion, appropriate amount of light soy sauce, several slices of ginger, appropriate amount of corn oil, 1 red pepper.

Steps: 1. Let's deal with the treasure fish first, starting from the belly of the treasure fish, its belly is relatively small and very soft, cut it with scissors, the internal organs can be pulled out, the gills should also be removed, and the fish skin on the body can be torn off from the gills and then cleaned.

2. In order to facilitate the taste, make a few more cuts on the fish.

3. Cut the green onion into sections, slice the ginger, and place it on the body of the turbot.

4. Choose a suitable plate, put enough water in the pot, not too little water, otherwise the steam is insufficient, put the plate containing the turbot-treasure fish on the cage drawer, open the steam, and start the timer for 8 minutes after steaming.

5. Take out the steamed turbot fish, remove the green onion and ginger from the fish body, cut the shredded green onion and red pepper shreds and place them on the fish, pour in an appropriate amount of light soy sauce, then pour hot oil, and the steamed turbot fish can be served.

Ingredients: 1 treasure fish.

Excipients: 2 tablespoons of steamed fish soy sauce, appropriate amount of salt, appropriate amount of five-spice powder, appropriate amount of seafood soy sauce, appropriate amount of oil, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of black bean sauce, 1 millet pepper.

Preparation of steamed turbot:

1. Remove the gills from the gill cloth and then take out the internal organs, and scrape the urine on the fish with a knife.

2. Make a flower knife on your body, add cooking wine, ginger shreds and salt, and marinate for 20 minutes.

3. Ginger and shallots, chopped tempeh, millet pepper, minced garlic.

4. Spread the plate with ginger and green onions.

5. Put the fish, put the green onion and ginger shreds, black bean sauce, millet pepper and garlic on the fish, and drizzle with soy sauce.

6. Put it in a steamer and steam for 12 minutes.

7. Steamed treasure fish, steamed water everywhere.

8. Pour hot oil.

9. Add a small amount of water to the bottom oil and bring to a boil, add soy sauce to boil.

10. Pour it on the fish.

The authentic method of steaming turbot fish, take a look.

Ingredients: Turbot fish, ginger, salt, olive oil, steamed fish soy sauce, cooking wine, green onion.

Steps: Step 1: Wash a treasure fish and make a few cuts on the back.

Step 2: Put it in a bowl and marinate with a little salt for 30 minutes, then pour in the cooking wine and put the ginger and shallots.

Step 3: Put it in a steamer and steam it over high heat for about 10 minutes.

Step 4: Remove and pour in the steamed fish soy sauce.

Turbot fish is mostly steamed and stewed in China, and it is also a good material for making sashimi, and its head, bones, skin, and fins can also be used to make soup. The treasure fish is a cold-water fish in Northern Europe, and the fish has strict requirements for sea water indicators such as temperature.

The maximum lethal temperature of Treasure Fish is 28-30; The minimum lethal temperature is 1-2; The maximum growth temperature is 21-27; The minimum growth temperature is 7-8; The optimal growth temperature is 14-17, and its tolerance to temperature is up to 40; The minimum is 12.

The feeding habits of the multi-treasure fish in the natural environment are carnivorous, and the crustaceans are fed at the juvenile stage. Adult fish prey on small fish, shrimp, etc. Under the conditions of artificial breeding, it is mainly fed with high-energy pellet compound feed after acclimation. In China, it is not only suitable for breeding in the Shandong Peninsula area, but also in the Liaoning area in the Bohai Bay through artificial insemination, and the scale and output are not inferior to the Shandong Peninsula.

Here's how to make steamed turbot:Ingredients: 1 treasure fish, 20 grams of green onion, 10 grams of ginger, 3 grams of red and spicy medium pepper, 5 grams of Sichuan pepper.

Excipients: 1 tablespoon oil, 1 tablespoon cooking wine, 1 tablespoon steamed fish soy sauce.

Steps: 1. Remove the gills and internal organs of the treasure fish, clean it, drain it and set aside.

2. Shred the green onion and slice the ginger for later use.

3. Cut the two sides of the treasure fish with a knife, but do not cut thoroughly, pour cooking wine to remove the fish.

4. Put green onion and ginger on the upper and lower sides, and simmer for 20 minutes to taste.

5. Re-put the green onion and ginger on the plate and set aside.

6. Put the treasure fish on a plate, put some green onion and ginger on top, and steam it in a steamer over high heat for 15 minutes.

7. Evenly drizzle the steamed fish soy sauce.

8. Pour an appropriate amount of oil into the pot and heat it, add the peppercorns and fry until fragrant, and take out the peppercorns after frying.

9. Chop the chopped green onion and red pepper and put it on the treasure fish, and then pour the steaming pepper oil.

10. Finished product drawing.

The method of steaming the turbot fish is as follows:Ingredients: 1 treasure fish, 3 slices of ginger, 2 shallots, 1 white onion, 2 spoons of lemon steamed fish soy sauce, 1 5 onions, 1 coriander, 2 spicy millet, 3 spoons of water, appropriate amount of sugar, appropriate amount of cooking oil.

1. Prepare the ingredients.

2. Remove the internal organs of the treasure fish, wash and control the water, make a flower knife on the surface, and wipe the whole body of the fish with ginger slices and a small amount of salt.

3. Slice the ginger, cut the onion into strips, and cut the shallots and coriander into sections.

4. Cut the green onions, green onions and red peppers into thin strips and soak them in water for later use.

5. Steam the processed treasure fish in a pot over high heat for 8 minutes.

6. Pour out the steamed water from the Bizheng hail plate and put the green onion on top.

7. Take another pot, add an appropriate amount of cooking oil and heat it, add the green onion section, coriander section, onion to clean up, and the ginger slices burst out of the fragrance and fry into cooking oil.

8. Pour the oil on the shredded green onions.

9. Without changing the pot, add 2 tablespoons of lemon steamed fish soy sauce to the pot, add 3 tablespoons of water and an appropriate amount of sugar, stir well and boil to make a drench.

10. Pour the juice evenly over the fish.

11. Simple and easy to learn, the fresh and fishy steamed treasure fish is nutritious and particularly delicious.

The method of steaming the turbot fish is as follows:Ingredients: 500 grams of turbot fish, 5 grams of steamed fish soy sauce, 3 grams of cooking wine, 6 grams of oil, 1 small section of green onion, 5 grams of ginger, 2 dried chilies.

Excipients: 5 grams of steamed fish soy sauce, 3 grams of cooking wine, 6 grams of oil, 1 small section of green onion, 5 grams of ginger, 2 dried chilies.

1. Prepare to eat and take the lumber.

2. After the treasure fish is washed, cut three times on the front and back sides, pay attention to the oblique cut, do not cut off. Marinate in cooking wine for a minute.

3. Cut the green onion, ginger and dried chili pepper into as thin as possible and set aside the burning limbs.

4. Put the marinated fish into the steam oven and select the steamed fish function to steam for 9 minutes.

5. Remove from the pot and pour the steamed fish juice from the plate and pour the steamed fish soy sauce.

6. Place the chopped green onions, ginger and chili shreds on the fish. Heat the oil and pour it over.

Turbot fish flower knife, marinated in fine salt cooking wine, green onion and ginger slices, steam for eight minutes, pour hot oil.

Steamed turbot.

Ingredients: about 750 grams of fresh and fresh treasure fish.

Excipients: coriander, shallots, ginger, red and yellow bell peppers, light soy sauce or steamed fish soy sauce, salt, cooking oil.

Method: 1. After removing the internal organs, add 30 grams of salt to scrub the skin several times, remove the mucus on the fish, rinse it clean, control the moisture and hit the flower knife to facilitate the flavor; Cut the green onion and ginger into thin strips, wash the red and yellow bell peppers and cut them into thin slices, and then cut them into thin strips for later use;

2. Boil water in a steamer, put the finch into the treasure fish after the water boils, cover the lid and steam over high heat for about 8 minutes, turn off the heat and take out the fish, pour out the steamed soup, put the steamed fish into the fish plate, sprinkle with shredded green onion and ginger, shredded bell pepper, appropriate amount of light soy sauce or steamed fish soy sauce;

3. Heat about 80 grams of cooking oil in a pot, and after the oil smokes (almost 8 hot), pour the hot oil on the orange fish and garnish the coriander to eat.

This is a delicious and delicious steamed turbot, the meat is tender and delicious, and it is delicious when dipped in the soup.

Tips: 1. After the live fish is slaughtered, it is left for two or three hours to make the protein fully coagulated and then eaten to make it more delicious;

2. Treasure fish is a scaleless fish, so there is more mucus on the body, and scrubbing with salt several times to remove the mucus can effectively remove the fishy smell of the fish;

3. When steaming fish, you must wait until the water is boiling before putting in the fish to steam, at this time, the protein shrinks quickly to lock in the water, and the taste will be better;

4. When steaming, the treasure fish will flow out a lot of juice, and the shape is flat, which will be close to the bottom of the plate, so the blind person will put the two chopsticks in the plate in a cross shape before steaming, and then put the treasure fish on the chopsticks, you can support the fish meat to prevent the steamed fish from soaking in the juice and affecting the taste;

5. The finer the shredded green onions, the better, if the knife is not good, you can first cut the green onions into segments, and then use a toothpick to cut into thin strips.

1.Ingredients: a treasure fish, an appropriate amount of shredded ginger, an appropriate amount of green onions, an appropriate amount of cooking wine, an appropriate amount of salt, and an appropriate amount of water.

2.Remove the scales, gills, internal organs, head and tail of the treasure fish, clean it, cut three knives on each side of the fish body with a knife, pour an appropriate amount of cooking wine, and marinate for ten minutes.

3.Spread the bottom of the fish plate with shredded ginger and green onions, and add the marinated fish.

4.Add water to the pot, bring to a boil over high heat, pour into the fish plate, and steam for about 10 minutes, depending on the size of the fish.

5.Take out the steamed fish, sprinkle with an appropriate amount of salt, and drizzle with hot oil.

Extension: Treasure fish is a very nutritious marine fish, rich in protein, vitamins and minerals and other nutrients, which is good for health. There are many types of turbot fish, and different turbot socks have different practices, such as turbot fish braised and turbot soup boiled, etc., which can be chosen according to your taste and preferences.

Treasure fish is often cooked into a delicious dish on our table, at the banquet dinner, the most eaten fish should be treasure fish, this fish is very popular, the taste is very delicious, nutrition is also very good, the general treasure fish practice will be carried out by steaming method, so that it is more nutritious, let's learn about the steaming method of treasure fish.

Steamed turbot.

Ingredients: Prepare a fresh treasure fish weighing about one pound, 1 green onion, 1 piece of ginger, 1 teaspoon (5 grams) of salt, 1 tablespoon (15ml) of cooking wine, an appropriate amount of steamed fish soy sauce, an appropriate amount of oil and shredded red pepper.

Method: 1) After removing the internal organs and gills of the fresh treasure fish, rinse it with water without leaving blood.

2) Cut 3 flower knives diagonally on the fish with a knife, rub the fish body and belly with salt and cooking wine, and marinate for 10 minutes.

3) Put an appropriate amount of water in the steamer and bring to a boil, put an appropriate amount of ginger slices and green onions on the fish, and put the fish into the steamer.

4) Steam over high heat for 7-8 minutes, during the steaming of the fish, cut the green onions or chives into thin strips, the thinner the better, the cut green onions are put into cold water to soak for a while, wash off the mucus, and the green onion shreds of the crack ridge will naturally curl after soaking and rinsing.

6) After the fish is steamed, throw away the ginger and shallots, and discard the water that oozes from the steaming fish. Arrange the chopped green onion and red pepper evenly on the fish.

7) Heat 2 tablespoons of oil in a wok and turn off the heat when 8 is hot, and stab the oil on the shredded green onions.

8) While the pan is still warm, pour in the steamed fish soy sauce and add a small amount of water.

9) Finally, pour the hot soy sauce water along the edge of the steamed fish plate and wrap it around the edge with an appropriate amount of coriander.

Features: Steamed turbot retains its original flavor.

Efficacy: Steamed treasure fish can nourish and condition the body, can supplement a large amount of protein, nourish yin and nourish the skin.

Through the above introduction to the practice of steamed treasure fish, we all have a certain understanding, the practice of steamed treasure fish is actually relatively simple, but we must choose fresh treasure fish, and to master the heat, so that the cooked treasure fish is more nutritious and delicious, I hope that the explanation of this article can provide some reference for friends who like to eat treasure fish.