What should I pay attention to if I want to make steamed fish beautiful and delicious?

Many people like to eat delicious meals, but steamed fish is generally made to eat, there is always a little saltiness on the outside and no saltiness on the inside, how to marinate it first, so the steamed fish will be old and not fresh.

Ingredients】 Ginger: cut into slices, quantity 5-6 pieces, for steaming to remove the smell; Garlic: 6 cloves, flattened with a knife, mashed and chopped into minced garlic; Hangzhou Jiao:

3 pieces, cut diagonally into small pieces. Choose fresh fish to be cleaned, and make a simple knife on the fish, that is: a few diagonal strokes can evenly coat the fish with cooking wine, salt, and oil.

First lay the bottom with ginger and green onions under the steaming plate, and then arrange the marinated Wuchang fish, evenly open the fish body like a peacock opening the screen, and put the fish head in the middle.

Drizzle some light soy sauce on the fish, open the water in the pot to the fish, steam for about 15 minutes, and adjust it again if the fish is larger. Cut shredded green onions, sprinkle the steamed fish with shredded green onions, add a little light soy sauce to the hot oil in the pot, pour the hot oil on the fish, first correct a concept Steamed fish seeks to be fresh and tender, not to taste, and the taste comes from pouring sauce sticky food. The rest is simple, everyone will do a good job of controlling the steaming time, so that the steamed fish will not be very old, and there is cooking wine in the water to remove the fishy, and the key is that the oil should be hot and drenched.

Put the fish in a basin, add green onions, ginger and garlic slices, and add some green onions, ginger, garlic and tempeh to the fish belly, and then add cooking wine, salt, and seafood soy sauce to the pot and marinate for half an hour. Put it in the electric pot, put a cup of water in the outer pot, steam until the switch jumps and simmer for 5 10 minutes, lift the lid, add shredded green onions, shredded chili peppers and sesame oil and steam for 1 minute. Put a little salt and cooking wine, green onion and ginger slices and marinate for 5 minutes, the time should not be long, because the salt is permeable, which will cause water dispersion loss and protein coagulation.

It usually only takes 6 minutes after the steamer is gasped. Add some vinegar to the minced ginger and steamed fish soy sauce or put some mustard paste to make a dipping sauce, and the fish can be delicious when it is cooked!

It should be noted that for marinating the meat, there is also a casserole to burn oil, and vegetable oil is put in it, and some green onions, ginger and garlic are added to taste, so that the steamed fish will not have a serious fishy smell, and the taste is very good.

Pay attention to the presentation of the steamed fish, because the presentation of the steamed fish determines whether the steamed fish you make is beautiful, and you must put a certain seasoning in the steamed fish, so that it can smell very fragrant.

After the water in the pot boils, put the fish in it when the temperature is the highest, so that the umami of the fish will be locked, steam the fish on high heat for 6-7 minutes when steaming, and then simmer in the pot for 8 minutes, do not break the bitter gall when cleaning the fish, and marinate for half an hour before steaming.

First of all, you must choose fish that is not too fishy, such as sea bass and crucian carp, in fact, before steaming, you must marinate it with green onions, ginger, garlic and cooking wine to remove the fishy smell of the fish, and then when steaming, you must sprinkle some bean sprouts in the belly of the fish, which can absorb the oil and fishy smell and make the fish more tender.

Handle the fish cleanly, put shallots at the bottom of the plate and then put the fish on top, spread ginger slices, steam over high heat for 8 minutes, take out and throw away the shallots and ginger slices, pour the original soup, spread the green onions and pour hot oil, and you're done.

Ingredients: 1 yellow croaker (about 600 grams), 1 green onion, 1 ginger, 2 chives, 2 tablespoons cooking wine, 3 tablespoons steamed fish soy sauce, appropriate amount of oil.

How to do it]:

1. First of all, the fish should be scaled and slaughtered, the black membrane in the abdomen and the black membrane in the skull should be cleaned, and the bone-sticking blood in the fish belly should also be cleaned, which are fishy. Again, to make steamed fish, the fish should not be too large, generally about 500 grams is appropriate.

2. Wash and shred the ginger together, put more ginger, and we use it to get rid of the fish.

3. Mix in two tablespoons of cooking wine, smear the whole body of the fish, and then draw two knives on both sides of the fish body, so as to facilitate the taste of the fish and achieve the unity of the inside and outside of the fish.

4. Stuff ginger shreds into the incision of the fish body and the belly of the fish, so that the fishiness can be removed.

5. Take the green onion, cut it into long sections with the width of the fish, and place them on a plate. We put the fish on the green onion segment, so that there is a gap between the fish and the bottom of the plate without direct contact, first, to ensure that the maturity of the fish is consistent, and secondly, to isolate the soup from the steamed fish, which is very fishy. Therefore, the green onion should be large and thicker, and it is not recommended to replace it with chopsticks, which are relatively thin and will not completely block the intimate contact between the fish and the plate.

6. Add water to the steamer and boil, put the fish plate in after the water boils, my steamer is two layers, one layer puts the fish, one layer puts the steamed fish soy sauce, pour the steamed fish soy sauce into a small bowl, put it into the steamer and steam it together, and use the hot steamed fish soy sauce to pour the fish, so that it can be more delicious and not abrupt.

7. When steaming the fish, let's prepare the shredded green onions. The green leaves of the chives and the white part of the green onion are cut into long strips and then soaked in clean water, where they roll into beautiful green onion rolls, which we will use later.

8. Steam the fish for 6-8 minutes after it is put in the pot, turn off the heat, do not take it out immediately, and then continue to steam it for 5-8 minutes with residual temperature, then take it out, pour off the soup, remove the green onion and ginger shreds, pour in the steamed fish soy sauce, sprinkle with shredded green onions, and use hot oil to stimulate the fragrance.

9. The fish meat is delicate and white, as tender as tofu, light and fragrant, refreshing and pleasant.

Steamed fish to make beautiful and delicious, before steaming the fish need to be marinated with salt and cooking wine for half an hour, steaming needs to be accompanied by green onions, ginger and garlic to remove the fishy seasoning, after steaming, pour out the excess water, plus oil consumption, so that the steamed fish is both beautiful and delicious.

On both sides of the fish and in the belly, apply salt to the appropriate amount.

Please click Enter a description.

Sprinkle with pepper evenly.

Please click Enter a description.

Add an appropriate amount of shredded ginger and marinate for 10 minutes.

Please click Enter a description.

Once marinated, place the fish in a pot with shredded green onions and ginger.

Please click Enter a description.

Add the sauce made with cooking wine and light soy sauce and heat for 8 minutes.

Please click Enter a description.

Drizzle with the prepared sauce.

Please click Enter a description.

Add shredded green onions and hot oil.

Please click Enter a description.

Sprinkle with a dash of coriander and you're ready for a delicious steamed fish.

Please click Enter a description.

A steamed fish recipe that is both beautiful and delicious. 1 5 Cut some green onions and ginger into shreds, cut the remaining green onions into sections, slice the ginger, and shred the red pepper for later use. 2 5 Make an oblique knife on the processed fish, put it in the steamer, put the green onion and ginger slices on the fish, sprinkle with a little white sugar and cooking wine.

3 5 Steam over high heat for 20 minutes, then take it out, replace the green onion and ginger slices on the fish with ginger and green onion, and then add the chili pepper shreds and an appropriate amount of light soy sauce. 4 5 Heat oil in a pot, pour the oil on top of the fish, and a plate of delicious and nutritious steamed fish is ready. 5 5 Tips:

Be careful not to get burned by the splashed oil.

Fresh saltwater fish or freshwater fish should be used for steamed fish, such as grouper, yellow croaker, eel, treasure fish, silver pomfret, as well as mandarin fish, sea bass, silver carp, carp, grass carp, etc. Clean up the fish, tie a flower knife on both sides, smear with a little salt and cooking wine, and marinate for 15 minutes. Put the marinated fish on a plate, put the ginger slices and green onions, then put it in a boiling steamer, steam for 10 minutes, then turn off the heat, and let it simmer for another 5 minutes.

Pour out the water on the plate, then pick off the ginger slices and green onions, pour the steamed fish soy sauce, sprinkle with shredded green onions, and then boil a little hot oil and pour it on the fish, and the steamed fish with good color and flavor is ready.

You can steam the fish first, and then drizzle it directly with steamed fish soy sauce, which will make the fish better, and it will also look particularly beautiful and delicious.

Ingredients: fresh sea bass, green onion and ginger, lard, white wine, vinegar, sugar, pepper, cooking oil.

Method, 1: Slaughter the sea bass cleanly, especially the black membrane in the abdomen and the fish blood deep in the bones, be sure to wash.

Step 2: Use a knife to cut off the spine of the fish from the abdomen, the purpose of this step is to prevent the bones from shrinking after steaming and causing the whole body to deform.

4) Stuff a large piece of green onion and ginger into the belly of the fish, put it on a plate, put a few more slices of ginger at the bottom of the fish, and put a few slices of ginger on top.

5) Steam in a pot with hot water for about 10 minutes, take out the water and pour it out, pick out all the green onions and ginger, sprinkle with shredded green onions, and drizzle with hot oil.

6: Pour the steamed fish soy sauce into a pot, add vinegar, pepper and sugar, bring to a boil and pour over the fish.

1: The most important thing about making steamed fish is that the fish must be fresh and must be clean.

2: Before steaming, fill the belly of the fish with green onion and ginger pieces, so that the fish body will not collapse and the steamed fish will look better.

3: Generally speaking, it takes 6-8 minutes for about 500 grams of fish, 8-10 minutes for about 750 grams of fish, and it is appropriate to extend the time for larger fish.

4: When steaming the fish, steam it for 3 minutes, take out the fish, pour out the juice from the plate, and then continue steaming, which determines that the fish is not fishy after cooking, which is particularly important.

Well, in fact, if you want to steam fish, you first want to make it delicious and delicious, that is, for example, prepare green onions, ginger, garlic, etc., and then if there is any silk, that is, soak the well in water, and melt the rest of your life, which is easy to taste, and at the same time, after the smell can come out of the fire, you can put the hot oil hot oil hot oil on it, so that the taste is still delicious.

Take steamed tuna as an example, cut the green onion and ginger into shreds, soak it in water, cut the fish body with a flower knife, and pour the green onion and ginger water to marinate the fish. Open the steaming rack with water, put the fish, steam for 7 minutes on high heat, pour out the juice, put the green onion and ginger shreds, pour hot oil, and pour some steamed fish soy sauce.

Steamed fish. Wash the grass carp, cut it in half in the middle, and beat it into an oblique knife along the strip.

5 grams of green onion and ginger each sliced, 10 grams shredded; Put 5 grams of chopped green onion and ginger into a bowl and soak in water.

Remove the stems and fascia of the red peppers, cut into thin strips, wash and cut the coriander.

Put the grass carp on a plate, marinate for 10 minutes with 5 grams of salt, 10 grams of pepper, 20 grams of cooking wine, 5 grams of green onion and ginger slices.

Add water to the steamer, bring to a boil over high heat, replace the marinated fish into a net plate, put it in the pot, cover the pot, and steam over medium heat for 10 minutes.

Remove the fish from the pan and pick out the slices of green onion and ginger; Put the soaked green onion and ginger on top of the fish and drizzle with 20 grams of soy sauce.

Put 20 grams of salad oil in the pot, and heat the oil until it is 7 hot (that is, 7 hot when the oil surface has a large amount of green smoke).

When making steamed fish, you must pay attention to the heat problem, and you must not use high heat, but low heat. And when making steamed fish, you must pay attention to the proportion of ingredients, and you must not put too much. But I think the most important thing is that when making steamed fish, you must pay attention to the time and never boil it for too long.

Because this will affect the taste of steamed fish, we must pay attention to these aspects when making steamed fish.

If you want to steam fish, which is both beautiful and delicious, first of all, you can't destroy the appearance of the fish, and you must marinate it into the flavor, the marinating time must be enough, and when steaming, the heat should not be too large, and the time should be controlled in about 20 minutes.

It is necessary to pay attention to the way of making steamed fish, pay attention to the taste of the fish, pay attention to remove the fishy smell of the fish, put in some ingredients, and pay attention to the presentation of the fish.

The black membrane in the fishing line and the belly of the fish should be removed, this layer of membrane is very fishy, and when the fish is pickled, white wine should be put to remove the fishy smell, and the taste of the fish will be more delicious when soaked in rice water. After the fish is processed, it is soaked in milk for an hour, which not only removes the fishy smell, but also makes the fish very tender.

Steamed fish is a standout of Cantonese cuisine, and it is a very popular dish in Cantonese restaurants and in coastal areas. Not only is it delicious, but it is also very nutritious. And because it doesn't need to add too many ingredients when cooking, it is more in line with the definition of health, so steamed fish can be described as a dish suitable for all ages.

However, steamed fish, which seems to be a very simple way to cook, requires three skills to make it both beautiful and delicious.

When many people cook steamed fish, they usually sprinkle the two ingredients green onion and ginger used to remove the smell on the surface of the fish, but in fact, this cannot give full play to the fishy function of these two ingredients, and the side of the fish on the plate can not get out of the fishy smell.

Therefore, be sure to spread part of the green onion and ginger in the steaming dish first, then put the fish, and then sprinkle a part of the green onion and ginger on top of the fish, and at the same time put a little green onion and ginger to the fish belly, which is equivalent to wrapping the fish with ginger and green onion, so that the steamed fish will ensure that there is no fishy smell and only deliciousness.

The cooking time of steamed fish is not uniform, but needs to be decided according to the type and size of the fish. Some fish are thicker, and even if they are not heavy, they will take a little longer to ensure that the inner layer of the fish is fully cooked. The fish is relatively thin, and even if it is large, it does not need to be steamed for a long time.

So how do you control your cooking time? In fact, you need to judge according to the situation of the fish, generally in 8-10 minutes, the fish is thin or small in size, and it is enough to steam for 8 minutes, and the fish is thick or large, so steaming for 10 minutes is enough. Steamed fish with just the right time not only tastes good, but also maintains the integrity of the fish and will not affect the beauty of the fish.

After the fish is steamed, there will be a lot of fish juice in the steaming tray, and these fish juices must be poured out because it is very fishy and seriously affects the taste. Therefore, when pouring soy sauce and hot oil on the fish, be sure to discard the fish juice first so that the fish does not smell fishy.

These three tips are the ones that make steamed fish both beautiful and delicious.