What is the best ingredient for the family version of steamed fish?

Green onions, which make the fish a little more fragrant. Wine, able to remove the fish. Coriander, you can put more if you like to eat. Shredded carrots can garnish the fish. Ginger shreds, you have to put it.

You can put green onion and ginger, because the fish itself is very fishy, and naturally you need a little ginger to taste, and then add some green onion to choke the fragrance.

Ingredients: 1 grass carp.

Accessories: 1 green onion, 1 tablespoon of cooking wine, appropriate amount of salt, 3 tablespoons of steamed fish soy sauce, 50g red pepper, 5g Sichuan pepper.

Preparation of steamed grass carp:

1. Prepare the ingredients, 1 grass carp, and make a few lines on the fish to facilitate the flavor.

2. Evenly smear a little salt and a little cooking wine on the fish, and then marinate the green onion and ginger for 20 minutes.

3. Steam the marinated fish in a pot for 15 minutes.

4. Shred the green onion and red pepper and soak in cold water for a while.

5. Take out the steamed fish, pour off the excess juice, sprinkle the chopped green onion and red pepper on the fish, and pour 3 tablespoons of steamed fish soy sauce.

6. Remove the oil from the pan, add a little pepper and stir until fragrant, and remove the peppercorns. Leave the bottom oil on and pour the oil over the fish.

7. Finished product.

Steamed sea bass】 Prepare the ingredients: sea bass, green onion, ginger, coriander, chili, steamed fish soy sauce, cooking oil.

The specific steps are as follows:

Step 1: Prepare a 4-pound large sea bass, remove the fish scales, gills, and fish viscera, rinse it several times with water, clean the blood in the fish's belly, drain the water, and put it on the board, along the fish bones, and open one on each side of the back, so as to facilitate the later pickling and flavor.

In the pot, turn on high heat and steam, start the timer after the water boils, and steam for 8-12 minutes according to the size of the fish, then you can get out of the pot.

Step 4: After the fish is steamed, take it out, pour out the steamed soup on the plate, and sprinkle a new layer of green onion and ginger on the fish. (Shredded green onions, shredded ginger, and shredded chili peppers should be cut into 5-6 cm long sections as much as possible, and then soaked in water, and the shredded green onions will be rolled up naturally, which is particularly beautiful.)

Step 5: Heat the oil in the pot, pour the hot oil over the green onion and ginger shreds to bring out their aroma, and then pour an appropriate amount of steamed fish and soy sauce around the fish. Because steamed fish soy sauce itself has a salty taste, there is no need to add salt when making steamed fish.

A delicious dish of steamed sea bass is complete! The fish steamed in this way is fresh and tender, not fishy or firewood, and it is particularly delicious!

Delicious and simple steamed fish, you need to prepare the following ingredients: sea bass, ginger, garlic, green onions, steamed fish soy sauce, light soy sauce. There are many ways to eat fish, some people like to eat braised fish, some people like to eat steamed fish, today let's talk about how to make steamed fish?

1. If you have children or elderly people at home, it is best to use sea bass when making steamed fish, this fish has few bones and tastes good

We all know that the nutritional value of sea bass is very high, its meat is very tender and there are few bones, which is very suitable for steamed fish. First of all, we need to prepare a fresh sea bass, the size can be determined according to the number of people in the family, usually not too big is the best, followed by green onions, ginger, garlic, steamed fish soy sauce, and finally prepare a steamer for steaming fish.

2. Clean the prepared ingredients and cut the green onions, ginger and garlic into slices for later use

First of all, clean the sea bass, cut the back of the sea bass with a knife, or you can cut a few knives on the body of the fish, which is easier to absorb the flavor. Secondly, cut off the green onion, slice the ginger, put the green onion on the sea bass, put the ginger slice into the belly of the fish and put it on a plate for later use.

3. After the ingredients are ready, you can make delicious food

Put the prepared fish in the steamer pot, put an appropriate amount of cold water and cover the steamer, then cook over high heat for about 8 minutes. Finally, take out the sea bass, remove the juice and green onion and ginger, put in the clean shredded green onion and ginger slices again, pour hot oil on the sea bass, (when you hear the snorting sound, you can also put a little shredded chili pepper if you like to eat spicy), and finally drizzle the steamed fish soy sauce used for steamed fish.

In addition to sea bass, you can also use flat fish, which kind of fish is steamed, it mainly depends on your taste, what kind of fish you like to eat, I recommend that if you have children or the elderly, you can choose sea bass is the best.

First of all, you should prepare fresh fish, fish scales, fish gills and fish gull internal organs are cleaned, and then rinse with water, pour in green onions, ginger and garlic to stir-fry, put the marinated fish into the pot and fry until golden on both sides, then add an appropriate amount of water, add sugar, chicken essence, oyster sauce, light soy sauce, cooking wine, pepper, five-spice powder, salt, chicken essence, simmer for about 35 minutes on low heat and you can get out of the pot, you can sprinkle some green onions before the pot, very delicious.

You can prepare the fish, you can prepare some chopped green onions, you can prepare broccoli, you can prepare yams, goji berries, you can make the taste better.

It is necessary to prepare fresh fish, chili, Sichuan pepper, sesame pepper, green onion, ginger, garlic, edible salt, monosodium glutamate.

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; On both sides, the remaining fishy thread at the head of the fish can be pulled out and burned.

The above 4 kinds 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.

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.

1. Yellow croaker.

Yellow croaker, also known as yellow croaker, is a general term for the genus of yellow croaker in the totoaba family. 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, which has the effect of stopping bleeding and can prevent hemorrhagic purpura.

2. Mandarin fish. Mandarin fish is a kind of home-cooked edible fish, also known as mandarin fish, osmanthus fish, osmanthus fish, crowfish, 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 mainly shouting cheats, stop feeding in winter.

3. Sea bass. There are many species of fish in Chinese that can be called sea bass, and the four most common ones are: sea bass, the scientific name of Japanese real sea bass, distributed in the offshore and estuarine seawater and fresh water confluence.

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

Fourth, Wuchang fish.

Researchers from the Institute of Hydrobiology of the Chinese Academy of Sciences found that there is a bream in Liangzi Lake that has not been found 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 at the end, the mouth is wide, arcuate, and the body is blue-gray.

It is mainly distributed in medium-sized lakes in the middle and lower reaches of the Yangtze River. It is more suitable for still water sex. Wuchang fish is nutritious and can be eaten by ordinary people, both young and old.

5. White fish. There are 16 species of white fish, which are unique to China. It is mainly distributed in the northwest of Yunnan and Qionghai in Sichuan. The range of these fish species is often narrow, and often a species is found in only one lake or one reservoir.

It is the cooking method that best reflects the light and original flavor of Cantonese cuisine. There are not many ingredients, basically just steamed fish with green onion and ginger and soy sauce, which retains the original flavor of the fish to the greatest extent. Of course, there are also steamed fish in other cuisines, which can be said to have their own merits.

Today I also came to make a new version of steamed fish, the cuisine of Little Fish Brother, which will definitely make your eyes shine! ^o^

Step 1

The sea bass is cleaned and cleaned with a flower knife, step by step

Marinate the green onion, ginger, salt and cooking wine for 20 minutes, step <>

1 red pepper, shredded, step step

One green onion, shredded, step step

Cut the lotus root into slices and cook it with the quail eggs for 3 minutes, step <>

Mix the noodles with sesame oil and steam for 15 minutes, step step

Place the quail eggs on the head and tail of the fish, step step

Put lotus root slices on both sides of the fish body, step by step

Then put the steamed noodles on the table, step by step

Steam in the pot for 8 minutes, step step

Put on the shredded green onion and red pepper, pour a spoonful of hot oil, step step

Pour an appropriate amount of steamed fish soy sauce.

Diagram of the finished product of steamed fish.

<> cooking tips for steamed fish.

Tips:

After the water boils, put the fish in the steamer, take it out after three minutes, pour out the fish soup on the plate, and then put it in the steamer to continue steaming, this method removes the fish.

Materials:

Ingredients: 1 fish (300 400 grams), 1 green onion, 3 slices of ginger.

Seasoning: 75 grams of cooking wine, 50 grams of light soy sauce, 15 grams of white pepper, 15 grams of salt, 15 grams of sugar, 50 grams of oil, a little coriander.

Method

1.Scrape off the scales, remove the internal organs, wash it, wipe it dry, and use a knife to make a 3-degree cut on both sides of the fish.

2.Take half a green onion, everything is two, tap it, and cut the remaining half into cubes.

3.Place the two slapped green onions on a heatproof container and set aside the ginger slices. Then, place the fish on top of it. Add 2 tablespoons of water to the fish with the seasonings, cover with a heatproof lid (or cover with plastic wrap).

Cut a few knives on the fish, add salt, cooking wine, pepper, spread well 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 over high heat for 7-8 minutes, turn off the heat and simmer for 2-3 minutes.

Take out the steamed fish pieces, throw away the ginger and shallots, pour out the water that oozes from the steamed fish, and pour the steamed fish soy sauce.

Top with shredded 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. Can.

To make steamed fish, you can wash the fish, put green onions, ginger, garlic and other things in the pot, and then you can grow it and then put vinegar and the like.