What are some simple and delicious tips for steaming fish?

Fish is one of the common foods in our daily life and has an important place on people's tables. There are two main types of fish: freshwater fish and saltwater fish, both of which have the characteristics of delicate meat, tender and delicious. Eating fish properly is beneficial to people's physical development and health, and can consume some minerals and elements that the human body needs.

Fish also has the effect of lowering blood pressure, strengthening the brain and preventing certain diseases.

There are many ways to eat fish, the simplest and most common way is to steam fish, which retains the original flavor of the fish and allows the fish to bring out its most tender taste without too much modification. Then, steamed fish also has a lot of simple and delicious tips. Here are some tips for steaming fish:

1. According to the size of the fish, we can set different steaming times, less than one pound of fish, boil the water in the pot over high heat and steam for 7 8 minutes, more than one pound of fish, you can steam for about ten minutes, scratch a few knives on the fish and then put it into the pot to steam it will be easier to cook, remember not to steam for too long, otherwise the fish will become old and woody.

2. The fish will have some fishy smell more or less, we can put some ginger shreds and green onions when steaming the fish to remove the fishy smell, or we can marinate it with cooking wine and edible salt for a period of time before steaming the fish, and then take out the fish and take it to the pot to steam, so that it can not only remove the fish, but also make the fish taste, the steamed fish can be eaten directly, without excess seasoning, you can eat the original fish. Of course, soybean paste is also a good choice to get rid of the fishy smell.

3. When the fish is almost steamed, we can heat the oil in the pot, pour in the peeled and chopped garlic, stir-fry it, and then pour it on the steamed fish, and then drip in some soy sauce, so that the fish meat is tender and delicious. Of course, we can also pour some soy sauce on the steamed fish first, and then pour it over the hot minced garlic oil, so that the fish meat is more flavorful. You can do both, it's all up to your preference.

The above are the tips for steaming fish, mastering the skills of steaming fish, even at home, we can taste delicious steamed fish.

You can soak it in cooking wine for a period of time in advance, you can put green onions and ginger into the belly of the fish and steam it for a period of time, and you need to remove the internal organs of the fish, which can be very fishy and can also enhance the taste.

First of all, you should choose very fresh and fatty fish, add an appropriate amount of condiments, thicken with an appropriate amount of water starch, heat the oil, pour in the green onion, ginger and garlic and stir-fry until fragrant, then put the fish into the pot, add red pepper and millet spicy and stir-fry evenly, then add a little water, and simmer for about 35 minutes on low heat.

To wash the fish, then you also need to remove the internal organs of the fish, then put it in a clean container, add some seasonings, put it directly in the pot and steam it for 35 minutes, take it out and eat.

It is important for everyone to choose fish, and generally can be steamed to go to so many kinds of fish, such as talking about the sea bass in the water, the Chinese search for the Chinese fish can all be used for steaming, and there are also multi-treasure fish yellow croaker in the sea, which can also be used for steaming. But whether it's a fish, or a saltwater fish, most of the quarrels are the same, if you learn a change, you can do everything, and you are guaranteed to be able to install. For example, in the first part, we rinsed the fish for his face, and then put the fish in salt and shallots, and marinated MSG for more than half an hour.

Then cut the green onion and ginger slices from the Jiang shop on the vegetable plate and put some fish skin and fish belly inside, and then make his fish body leave the bottom of the basin with the block for his household appliances, and then. Then put the dish into the stainless steel steamer is easy to get on the fire, short of breath for 12min, most of the general fish can be cooked, unless it is a lot of individual meat is thicker, to steam for 15 minutes after the middle ball. After the fish is cooked, take it out and throw away half of the dishes with it, leaving half of the body of the Yuzhu Hou sauce mixed with the two stunned fish, and then remove the previous shredded ginger and shallots from the body that depends on it again.

Add green and red peppers, green onions, ginger and garlic over high heat to make boiling oil. You can bring out the aroma of green and red peppers and green onions on the fish. Remove the scales of the fish and clean it, wipe the water and apply salt inside and out, and then pour a small amount of wine to taste; , turmeric, green onion and ginger all chopped and mashed code flavor, stir-fry some oil in the pan, put in the mashed spices, add chili flakes, fry the fragrance, put sugar seasoning for standby, put some fried spices at the bottom end, put in the fish, and then stuff some into the hidden empty filial piety fish skin, spread some on the surface of the fish, pour boiling water in the pot, put the water into the pot after boiling, and cook it.

After the pot is sprinkled, sprinkle with fragrant water, pour boiling oil, cut two oblique knives on the body of the fish, grease on both sides and reserve, cut more than one green onion and ginger in the middle, and cut into long sections. Another point is cut into shreds and reserved, put the fish in the middle, stuff 1 piece of ginger and some Beijing green onions into the fish skin, put the green onion and ginger slices on the body of the fish, put it into the stainless steel steamer after the water is boiled, go red and steam for seven or eight minutes, remove the green onions, ginger and garlic on the surface after the fish is cooked, and use 2 shovels and the like to move to a deep plate. Pour a small amount of seafood soy sauce, put Beijing green onions, and if you like spicy, you can cut dried chili peppers.

In the end, it would be good to pour boiling oil.

When steaming fish, you can first treat the fish to remove the fishy smell. The trick is that when steaming the fish, you can put some chopped green onions, put in a wide sun and some ginger shreds, you can also put in some sesame oil, you can pour in some cooking wine, and you can also put in some other ingredients.

First of all, the internal organs of the fish should be cleaned first, and then marinated with seasonings, marinated for a small time, and then steamed in the pot, and then added a belt of Zen to know some seasonings, stupid is particularly delicious, and the taste will be particularly good.

To clean the fish, make a few cuts on the surface with a knife. First of all, the fish should be steamed in a pot for three minutes, and the steamed water should be discarded immediately. After that, add salt, remove shredded green onions, slow ginger, and continue to disturb the pot steaming.

What are the tips for steaming fish? I believe that everyone still has a lot of questions about this issue, so I think there are still a lot of ideas for many housewives. Because they still like cooking, and it's easier to get started.

Next, I will give you an in-depth popularization of how to make the best steamed fish, and what skills are there?

We all like to eat fish in our daily life, and we all know that fish actually has a lot of nutrients that can make us healthier. So in the actual process of steaming fish, there are actually a lot of skills. Then the process of steaming fish is also a process of cooking.

Well, the most common thing on our table is steamed fish. Steamed fish is a fish species that every family prefers to make more than the erector of the songkeeper, when we make steamed fish. In practice, the practice and process are very important, and its process steps are very important.

Well, for novices in cooking or for novices in making fish, there are still a lot of skills. For example, the most common steamed fish in our life, the fish we choose is sea bass, for sea bass, we all know that its meat is very tender, and it is conducive to our health.

Among them, the skills he uses are also very few, very suitable for children to eat, then, when steaming fish, many people choose the object of sea bass, many people in the sea bass when they are tired, need to know how to grasp the heat, in this way, for the sea bass is the most important, we can eat the fish in the mouth of the tender and juicy can make us more happy. In addition, the grasp of the heat has a very large impact on the fish.

Then, it is best for us to grasp the heat time within a certain range, and set an alarm clock, in the process of steaming fish The materials needed are not very much, but the onions, ginger and garlic that we usually know are indispensable. Therefore, when steaming the sea bass, it is necessary to control the heat to make the Sakura fish meat more tender.

When steaming the fish, you can put in some lemon leaves, you can also put in some shallots and coriander, and you can also put in some oyster sauce, which will make the taste of the fish very fragrant.

After washing the fish, use a knife to cut a few knives on the fish, then marinate the fish with green onions, ginger, garlic and cooking wine for a while, take the song and then put it on the steamer, pour in the sauce after steaming, and sprinkle a little coriander or green onion Zen cover flower.

First of all, after the water is boiled, put the fish into the steamer, take it out after three minutes, pour out the fish soup on the plate, remove the fish, and repeat the great-grandson Duan Peng several times. In addition, before steaming the fish, hold the fish head and tail bend it up, and put a ginger cube on the bend of the fish's body. Finally, when steaming the live fish, only add salt, shredded green onions and extra fine shredded ham when the soup is poured out after steaming for three minutes.

Seven or eight silks, and other seasonings are not used to highlight the fish flavor.

The trick is to be sure to steam on a fierce fire, wait for the pot to heat up and put the fish in for 20 minutes, and the fierce hunger will be steamed, and you can open the lid halfway through, put a little shredded green onion and ginger, this shirt burns a finch and tastes more fragrant.

Steamed fish is delicious and easy to make as follows:

Ingredients: 1 sea bass, a small handful of green onions, a piece of ginger, an appropriate amount of white wine, an appropriate amount of salt, a little sugar, 2 spoons of steamed fish soy sauce, an appropriate amount of vegetable oil, etc.

1. Prepare all the ingredients. The perch is delicious and has few spines, so the perch is slaughtered and washed.

2. Cut off the head of the perch spike, and then cut the back into small pieces, do not cut off, you can also cut it a little thinner, and the plate is plumper.

3. Evenly smear the cut fish with white wine, the function of white wine is to remove the fishy smell of the fish, sprinkle a little salt on the fish, put green onions, ginger slices, and marinate for a few minutes.

4. Put the marinated fish on the steaming drawer, cover the pot and steam for 8 minutes, then turn off the heat.

5. Pick up the green onion and ginger slices and throw them away, and pour out the soup on the plate.

<>7. Prepare a small bowl, pour the steamed fish soy sauce into the bowl, add a small amount of sugar, add a few drops of water, stir well, and pour the sauce on top of the fish.

8. Pour an appropriate amount of vegetable oil into the pot, pour the hot oil on top of the green onion and ginger, and fry the green onion fragrance with a nourish sound, and do not put too much oil, otherwise it will affect the freshness of the fish.

Dear Steamed fish ingredients: fish, green onions, ginger, steamed fish soy sauce, oil, light soy sauce to make a tour of the method: first of all, we first wash the green onion and cut it into small pieces, wash and cut the ginger into slices, remove the scales and wash the fish, open the belly to scrape the black membrane inside and then rinse it with water, take a knife and scratch a few knives on the back, put some ginger slices at the edge of the knife, sprinkle a little salt with a little rotten, put it into the green onion section to prepare a pressure cooker, add a little water to the pot, put it in the steamer, steam it for 15 minutes on high heat, and then clip out the steamed fish and grind it out in the plate cavity, put in a little green onion, put in a little steamed fish soy sauce to heat the oil, add ginger and garlic, stir-fry, pour the hot oil on the fish, and serve.

The delicious way to make steamed fish is as follows:Ingredients: 1 sea bass.

Excipients: appropriate amount of green onion, appropriate amount of quail eggs, appropriate amount of edible oil, appropriate amount of steamed fish soy sauce, appropriate amount of ginger, appropriate amount of salt, appropriate amount of cooking wine, red pepper, green onion, lotus root, noodles and holes, appropriate amount of sesame oil.

1. Clean the sea bass and make a flower knife.

2. Marinate green onions, ginger branches, salt and cooking wine for 20 minutes.

3. One red pepper, cut into shreds, one green onion, cut into shreds.

4. Cut the lotus root into slices and cook it with the quail eggs for 3 minutes.

5. Mix the noodles with sesame oil and steam for 15 minutes.

6. Place the quail eggs on the lower part of the fish's head and tail.

7. Put lotus root slices on both sides of the fish body, and then put the steamed noodles on top.

8. Steam in a pot for 8 minutes, put on the shredded green onion and red pepper, and pour a spoonful of hot oil.

9. Pour an appropriate amount of steamed fish soy sauce.