How to make homemade steamed fish seasoning and what seasoning to use for steamed fish

Homemade steamed fish seasoning: Bubble the green onion and ginger with water, and use the extremely fresh flavor and steamed fish soy sauce.

Rock sugar and purified water, a little salt, sesame oil into a sauce steamer, add water to boil, put the sauce bowl on the lower layer, add the marinated sea bass on top, steam for 8 minutes on high heat, take out the steamed sea bass, pick up the green onion and ginger, pour out the steamed fish water, sprinkle the soaked green onion, ginger, red pepper.

Silk is sufficient. the name of the dish; Steamed sea bass.

Prepare the ingredients; Sea bass, fresh shrimp.

Preparation of ingredients; Wine.

Light soy sauce, oyster sauce, green onions, ginger, chives, red pepper, cooking oil.

Steamed fish in soy sauce. Preparation; The sea bass is cleaned and put on a flower knife, and the shrimp is opened on the back to remove the shrimp line.

Shrimp legs, shredded green onions and red peppers, chopped chives, sliced ginger.

production process; 1. Sea bass, add cooking wine, light soy sauce, a little oyster sauce, mix evenly, marinate for 10 minutes, and set aside.

2. Marinated sea bass, spread shredded green onions and ginger slices on the surface, boil water, put the plate into the pot when the water boils, steam over water, steam over high heat for about 8 minutes, then turn off the heat.

3. After steaming the sea bass, carefully remove the steamed soup, pour out the steamed soup, and then use chopsticks to pick out the shredded green onions and ginger slices.

4. Add again, shredded green onions, shredded red peppers, chives, and pour on the steamed fish soy sauce.

5. Finally, add a scoop of hot oil.

6. Done, let's eat.

Nutritional value: 1Sea bass is rich in protein, vitamin A, and B vitamins.

calcium, magnesium, zinc, selenium and other nutrients; It has the effect of tonifying the liver and kidney, benefiting the spleen and stomach, dissolving phlegm and relieving cough, and has a good tonic effect on people with liver and kidney insufficiency;

2.Sea bass can also treat fetal restlessness, less milk and other diseases, expectant mothers and women eat sea bass is a kind of nutritional food that not only replenishes the body, but also does not cause overnutrition and obesity, is a good product for fitness and blood, spleen and qi and health of the body;

3.There is also a lot of copper in the blood of sea bass, which can maintain the nervous system.

The function of key enzymes involved in the metabolism of several substances is normal, and people with copper deficiency can eat sea bass to supplement.

Efficacy and function:

The sea bass is sweet in taste and flat in nature, and enters the three meridians of the liver, spleen and kidney; It has the effect of strengthening the spleen, replenishing qi, benefiting the kidney, and stabilizing the fetus, and benefiting the kidney and the fetus.

Sea bass can strengthen the spleen and replenish qi. Sea bass is not only easy to digest, but also can prevent symptoms such as edema and dizziness.

Steamed fish in sauce.

Ingredients: 1 sea bass Accessories: shredded green onion, shredded ginger, Shao wine, shredded green and red peppers, light soy sauce, vinegar, plate oil, vegetable oil, oyster sauce.

Production method: 1. After cleaning the fish, cut the oblique knife on the fish and evenly apply the plate oil;

2. Shred the ginger and green onions, spread them on the fish plate, and then sprinkle some green onions and ginger shreds, green and red pepper shreds and Shao wine on the fish after putting the fish into the plate;

3. Pour two teaspoons of light soy sauce, one teaspoon of vinegar, one teaspoon of oyster sauce, one teaspoon of vegetable oil and three teaspoons of Shao wine into a small bowl and stir well to make a seasoning sauce;

4. Put the fish plate in the steamer until the water boils, put in the seasoning sauce and steam it on high heat for 7-8 minutes, then turn off the heat, and open the lid after simmering for 5 minutes;

5. Pour the sauce over the fish while it is hot.

Operation attention: 1. When making steamed fish, you must pay attention to the water after boiling, and do not add the fish when it is cold, which will affect the taste;

2. When the hot oil is finally out of the pot, you can also pour hot oil on the fish, but considering that modern health care has repeatedly warned people that "less oil and less salt, if you can avoid it, you can avoid it", so it is omitted;

3. To judge whether the fish is steamed, you can use a toothpick to insert it into the thicker part of the fish's abdomen according to whether the fish eyes turn white or use a toothpick to insert it.

Generally, steamed fish soy sauce, cooking wine, salt, green onions, ginger and garlic are used.

Steamed Turbot Fish:Preparation materials: 1 treasure fish, appropriate amount of oil, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of steamed fish soy sauce, appropriate amount of green onions, appropriate amount of ginger, appropriate amount of starch, appropriate amount of carrot.

1. Remove the scales, gills, and belly of the treasure fish.

2. Draw a few knives on the body of the fish, sprinkle some salt and rub it on both sides of the fish.

3. Sprinkle some cooking wine and marinate for 10 minutes to taste.

4. Put some ginger slices and shredded green onions in **.

5. Put the treasure fish, sprinkle some ginger slices, and shredded green onions.

6. Boil the water in the pot, put the fish plate in it, and steam it over high heat for 12 minutes.

7. Pour out the steamed sauce from the plate and remove the ginger slices and green onions from the fish.

8. Re-add the shredded green onions and carrots.

9. Pour hot oil over the fish.

10. Mix the steamed fish soy sauce, water and starch into juice and bring to a boil.

11. Pour it on top of the fish.

12. a finished product.

Seasoning: steamed fish soy sauce, pepper, shredded green onion, salt, shredded red pepper, ginger, cooking wine Method: cut fish, pour salt, cooking wine, pepper to marinate.

Put carrots and ginger shreds in the belly of the fish.

After the water in the steamer is boiled, put it in the upper drawer of the plate and steam for 5-8 minutes (depending on the size of the fish, the length of time is determined. Take out the rain and pour the steamed fish soy sauce, sprinkle with shredded green onions, and shredded red pepper.

I would like to recommend the anchovy mark, anyway, I will use it when I make fish, and there are two flavors to use and not to use.

2 fish.

3 tablespoons of soy sauce.

Ginger shreds are a small handful of regular.

1 teaspoon of salt.

Essence of chicken 1 teaspoon.

Peanut oil is set aside.

1 green onion. 1 sprig of coriander.

Summary. Hello dear, it is a pleasure to answer this question for you. <> teacher received the following questions:

Seasoning for steamed fish? The teacher's answer to you is: Hello, the seasoning of steamed fish is:

The seasonings used for steamed fish are: steamed fish soy sauce, shredded green onions, salt, vinegar, ginger, cooking wine, chicken essence, peanut oil, and coriander. Hope it helps you <>

Have a great <>

Seasoning for steamed fish?

Hello dear, it is a pleasure to answer this question for you. <>

The question the teacher received was: Seasoning for steamed fish? The teacher's answer to you is:

Hello, the seasoning of steamed fish is Xiaoshi: the seasoning used in steamed fish is: steamed fish soy sauce, shredded green onion, salt, vinegar, ginger, cooking wine, chicken essence, peanut oil, coriander.

I hope that I can take the hail to help you [look forward to the unrestrained], and I wish you a happy life <>

Hello dear dear, to know that Song Wu is an extended information about your question, I hope it will be helpful to you<> steamed fish is a dish made of fish, Sichuan pepper, green onion ginger or garlic, salt, sugar, cooking wine, light soy sauce, frozen tofu, black fungus, steamed fish soy sauce, etc. The taste is fresh and fragrant, and the meat is fresh and smooth. Put the steamed fish aside and pour light soy sauce on top, put oil in a hot pan, put more oil, and when the oil is hot, put in the ginger, garlic, chili pepper, cherry and cherry branches to fry and add salt.

I hope it can help you, and I wish you a happy life. <>

Summary. The first is that when marinating, only add cooking wine, green onion and ginger, and do not put salt in advance, otherwise the fish is easy to firewood. The second is to boil the water in the pot to steam and then put the fish.

This locks in the umami of the fish. And the conditions do not need to add others, only need to add an appropriate amount of steamed fish soy sauce, so as to ensure the umami of the fish to the greatest extent.

The first is that when marinating, only add cooking wine, green onion and ginger, and do not put salt in advance, otherwise the fish is easy to firewood. The second is to boil the water in the pot to steam and then put the fish. This locks in the umami of the fish.

And the conditions do not need to add others, only need to add an appropriate amount of steamed fish soy sauce, so as to ensure the umami of the fish to the greatest extent.

Grandma never put salt in the pickled fish, because the salt will make the water in the fish seep out, and the meat will not be fresh and tender. In addition to using shredded green onions, shredded ginger and Huadiao wine, my grandmother also used two things, that is, wild oranges and rice wine picked from the back mountain.

There are several steps to pay attention to in the several steps of steaming fish, the first is to marinate, only add cooking wine, green onion and ginger, and do not put salt in advance, otherwise the fish is easy to firewood. The second is to boil the water in the pot to steam and then put the fish. This locks in the umami of the fish.

And the conditions do not need to add others, only need to add an appropriate amount of steamed fish soy sauce, so as to ensure the umami of the fish to the greatest extent. The pledge can remember the above points to ensure that you can get rid of the umami-filled steamed fish.

The seasoning of steamed fish is just one steamed fish soy sauce.

To do a good job of steamed fish, the first step is to remove the fish, buy the fish, when processing, first clean the gills, scales, and fish internal organs, and then dispose of the black membrane in the fish belly. The second step is to marinate the fish, do not add salt or light soy sauce when marinating, generally add cooking wine, green onions, ginger slices, to ensure that the fish body is evenly smeared, and the fish belly should also be smeared, and marinate for about 15 minutes. Finally, put it in the steaming drawer, put a layer of green onions on the bottom of the plate, so that the fish is not easy to burn, and at the same time put the newly cut green onion segments and ginger slices on the fish, pour a small amount of salad oil on the fish, and wait until the steamer is steamed, and steam it over medium heat for 15 minutes.

After the fish is steamed, remember to throw away the steamed fish soup, because the fishy smell of the fish soup is strong, so it is best not to eat it. After re-dishing the fish, place the shredded green onion and ginger on the top of the fish and the coriander on the tail. Heat the oil in a pan and pour it over the green onion and ginger shreds, after drizzling the oil, we heat the steamed fish soy sauce in the pan and pour it into the plate.

Steamed fish sauce is universal: 500 grams of water, 250 grams of light soy sauce, 120 grams of dark soy sauce, 80 grams of monosodium glutamate, 20 grams of sugar, and 8 grams of coriander. Stir the above ingredients well, bring to a boil, and then soak the coriander thoroughly.

Suitable for all steamed fish. It should also be stored in the refrigerator and used in divided uses. <

Steamed fish sauce is universal: 500 grams of water, 250 grams of light soy sauce, 120 grams of dark soy sauce, 80 grams of monosodium glutamate, 20 grams of sugar, and 8 grams of coriander. Stir the above ingredients well, bring to a boil, and then soak the coriander thoroughly.

Suitable for all steamed fish. It should also be stored in the refrigerator and used in divided uses.

1. Generally, steamed fish soy sauce, cooking wine, salt, green onions, ginger and garlic are used.

2. Preparation materials: 1 treasure fish, appropriate amount of oil, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of steamed fish soy sauce, appropriate amount of green onions, appropriate amount of ginger, appropriate amount of starch, appropriate amount of carrot.

3. Remove the scales, gills and belly of the treasure fish.

4. Draw a few knives on the body of the fish, sprinkle some salt and rub it on both sides of the fish.

5. Sprinkle some cooking wine and marinate for 10 minutes to taste.

6. Put some ginger slices and shredded green onions in **.

7. Put the treasure fish, sprinkle some ginger slices, and shredded green onions.

8. Boil water in a pot, put in a fish plate, and steam over high heat for 12 minutes.

9. Pour the steamed sauce from the plate and remove the ginger slices and green onion from the fish.

10. Re-add the shredded green onions and carrots.

11. Pour hot oil over the fish.

12. Mix the steamed fish soy sauce, water and starch into juice and bring to a boil.

13. Pour it on top of the fish.