How to make steamed fish with both color and flavor?

Steamed fish is made by following the steps below, and you can make it with both color and flavor.

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.

Ingredients: 1 fish, a small amount of shallots, an appropriate amount of ginger, an appropriate amount of red pepper (or without it), 1 tablespoon of oyster sauce, an appropriate amount of soy sauce, a small amount of rice wine, and an appropriate amount of salt.

Production method: 1. Remove the scales of the fish, wash it, wipe the surface water with kitchen paper, draw two or three knives on each side, smear a small amount of salt, stuff ginger slices and peppers into the knife seam, fish head, and fish maw, and pour the seasoning mixed well on the surface.

2. Boil a pot of boiling water, put the seasoned fish in, cover and steam for about 15 minutes (adjust the time according to the size of the fish).

3. Take another pot, put a small amount of oil in the pot, and stir-fry the shallots until fragrant.

4. Take out the steamed fish and pour the steamed sauce into the pot.

5. Stir-fry the shallots with the sauce of the steamed fish.

6. Stir-fry until the sauce is slightly boiling, then pour it back on the fish.

This method is more convenient and labor-saving, the fried steamed fish sauce has a stronger aroma, and the fish body can be fully flavored without dying salty, and you can also eat full of sauce and fresh fish, which is a very recommended home-style steamed fish method.

Cooking Tips:

1. When choosing fish, you must choose live fish, not dead fish that may have been transformed.

2. The steaming time of the fish should not be too long, if the steaming time of the fish is too long, the meat quality of the fish is easy to get old.

3. When steaming fish, you can add some steamed fish soy sauce, which can make the fish more fragrant.

4. In addition to the common soy sauce and rice wine, you can add 1 tablespoon of oyster sauce to mix well for a stronger aroma.

Teach you how to make steamed fish.

1. Choose whether the fish body needs to be processed according to the shape of the fish. The most suitable mature fish is a flat-shaped fish, such as bream, etc., which can be steam directly on the plate after cutting a willow leaf knife or a deep cut on the back of the fish, or it can be steamed directly without changing the knife; For fish with thick loins, such as sea bass, etc., the spine can be cut along the back with a knife in the belly of the fish, and the fish body can lie down when steaming, so that the thickness is suitable for maturity; Larger fish such as fathead fish, herring carp, grass carp, etc., it is best to cut into two pieces or steam them in sections.

2. Don't pick the big fish, the fish of the steaming method is controlled within 1 catty and 2 taels, the fish should be fresh and fresh, and the live fish is the most beautiful to steam. Before steaming, the fish must be cleaned, especially the black membrane in the belly of the fish, which must be scraped clean to ensure that the steamed fish is not fishy;

3. Washing fish in warm water can remove fishiness. After killing the fish, use a knife to scrape the scales and rinse the slippery layer of the fish with warm water. When the fish is raised, there is a creature called the sponge in the water, the smell of the earth is very large, this layer of sponge is the fishiest part of the fish, so rinse it with warm water, you can achieve the purpose of removing the fish.

Materials. 1 sea bass (about 500 grams).

Ginger to taste. Shallots to taste

35 grams of steamed fish soy sauce

Jing onion Appropriate amount

Steps. 1. Cut the shallots into sections and slice the ginger for later use. The perch is cut from the abdomen and the tail of the perch is also cut to flatten the fish.

2. Place the sea bass flat on the steaming plate, sprinkle with salt, put the green onion segments, and then put the ginger slices.

3. Preheat the steamer to 100 degrees, put the sea bass into the steamer after the preheating is completed, select the steaming mode, set the temperature to 100 degrees, and set the time for 9 minutes.

4. Shred the shallots and soak them in water; Ginger shredded; Take the green onion white, cut the green onion into shreds, and soak it in water.

5. After steaming, take out the sea bass and put the shredded green onion on top of the sea bass.

6. After the pot is heated, pour in the oil, heat the oil, pour hot oil on the sea bass, and then pour the steamed fish soy sauce.

Two prerequisites for a delicious steamed fish.

The first is that the fish should be fresh, frozen fish is unbearable, and marine fish is better, the fat should not be too much, and those with a fat and bloated body are not optional.

The second is to kill the fish cleanly, the so-called fishy, exists: fish scales and attached black mucus, fish gallbladder in the internal organs must not be broken when removed (broken fish meat is affected), after the internal organs are cleaned, the chamber blood should be rinsed clean, and the kitchen paper is not good to rinse clean, the fish teeth at the throat of the fish, the gills, and all the black membranes in the body. Recently, there are so-called "insiders" who teach to remove the "fishy line" of fish, which is actually extremely funny, because it is the nerves of fish.

Before steaming, it is recommended to have a flowering knife for fish with a large thickness, and it should be opened flat against the backbone of the fish to ensure consistent aging. Spread cooking oil on a steamed fish plate, spread evenly, then arrange the green onions and ginger slices evenly, and then arrange the processed fish. Put a few ginger slices in the body and bore of the fish, and sprinkle a few peppercorns.

Make boiling water in the steamer, and then steam the fish after the water is boiled, usually the fish with an average body size only takes eight minutes, and the eight minutes are always steamed over high heat, and the fire is full of energy. When the time is up, take it out quickly, pour out the steamed fish juice from the plate and discard it.

Rearrange the fish and drizzle it with soy sauce (steamed fish soy sauce is the easiest option, but it has a light texture, so I recommend you try my method of boiling soy sauce, which is very delicious). ）

Delicious and mellow "replica shrimp roe soy sauce".

The so-called "copy soy sauce" is what Sichuan cuisine used to say: red soy sauce, and copy means to make it again with raw soy sauce. The practice of red soy sauce is difficult and simple, here is mainly to introduce a complex method for you, learn the complex method, and the simple method can be understood by yourself.

And "shrimp roe soy sauce" is the past Suzhou area, with river shrimp roe, high height...

Check out the full article.

On the fish, the green onions cut into thin strips are placed on the white onions, and the green onions of the chives are all finely shredded. If you pay attention to the good looks, you can cut a little more green and red bell pepper shreds. For those with heavy mouths, you can also put some minced ginger and garlic and white pepper (the fish is fresh enough, I don't actually recommend it).

Finally, pour about 45 grams of cooking oil into the pot, burn the oil until the oil smokes, and immediately pour the oil evenly on the fish, and the taste of soy sauce suddenly spreads.

When you eat this fish, you pick up the meat with chopsticks and dip it in the soy sauce sauce, and the taste is indescribably delicious. The taste of the fish is delicate and tender, the juice is sufficient, and the taste buds on the tip of the tongue seem to be overpowered, which is really refreshing**, steamed fish yyds!

The main feature of steamed fish is that the fish is handled well. Otherwise, there will be a fishy smell.

Take a yellow croaker. Remove the scales of the yellow croaker. Gutting. Wash well. Then use a knife in the fish. Scrape on both sides separately. Scrape off all the fishy water.

Then use kitchen paper. Wipe all the water in the body and abdominal cavity of the fish. Then mark the two sides of the fish with flower knives.

Prepare green onions, ginger and garlic. Ginger to cut into small slices. Then at the flower knife of the fish body. Place a small slice of ginger on each knife edge. Sprinkle with a pinch of salt. Add a little more green onions. Marinate the fish for 20 minutes.

The bottom of the fish steak. Arrange with a layer of ginger slices. Then put the fish on top.

Steam in a pot. Eight minutes. After cooking.

Top the fish with shredded green onions. Ginger. Then add the steamed fish soy sauce.

Steamed fish soy sauce is salty, don't put too much. Then heat the oil again. Pour hot oil over the shredded green onions.

Such. As soon as the steamed yellow croaker arrives, it is ready. Delicious and fragrant.

There are 5 points to master when steaming fish:

The first point: to make steamed fish, we must first ensure the freshness of the fish, and it is best for students with conditions to kill and steam, buy it back and put it in the fish tank to raise, eat and kill. (After the fish is cleaned, remember to rinse it several times with clean water to remove the smell of blood.) ）

The second point: the knife of steamed fish, the knife of steamed fish is very important, the fish is thin and uniform and easy to mature, and it will not cause the meat to be old in some places, and it is still sandwiched in some places.

The third point: to the fish to remove the fishy, many people can not eat the fishy smell, before steaming can be used cooking wine, green onion ginger, pepper, the fish body smeared again, there is a sour seasoning, can remove the fishy smell and earthy smell, such as white vinegar, lemon.

The fourth point: steaming should be sufficient, steamed fish should be in place, our Chinese food is about the heat, the heat refers to the cooking process, according to the raw materials of the dishes old, tender, hard, soft and thick and thin, and the production requirements of the dishes, the size and length of time used, the heat is the key link of cooking technology.

Point 5: After the fish is steamed out of the pot, pick out the green onion and ginger on it, and the juice must be poured out, because this juice is very fishy. Put the prepared three filaments on the surface of the fish, then add two spoons of dark soy sauce and a large spoonful of steamed fish soy sauce to the fish, and finally prepare an appropriate amount of hot oil to bring out the aroma of these spices, and the correct steamed fish is ready.

Steaming red carp is very simple and has very few ingredients, but it is extremely delicious. Mainly: red carp, ginger and shallots, salt, monosodium glutamate, camellia oil.

Step 1: Dig the gills, gutt, wash and drain;

Step 2: Cut the oblique flower knives on both sides of the fish body, sprinkle the bowl with refined salt and dry potato flour and wipe the fish body evenly;

Step 3: Put the pickled red carp on a plate, put the mushrooms on the fish, scoop in the cooked lard, put the green onion and ginger pieces, and steam it on the basket with a strong fire.

Step 4: Steam for about 15 minutes, until the fish eyes are prominent, and pay attention to pick the green onion and ginger pieces before eating.

Red carp, especially the mouth, is a rare treasure in the meal, and steaming not only maintains the unique original juice and flavor of red carp, but also adds a peaceful and festive atmosphere to the feast. If a dish of steamed red carp with bright color is served on the table, it will not only brighten the eyes, but also increase people's appetite.

Steamed red carp is not only a delicious delicacy, but also contains the cultural connotation of "more than every year", "red and festive" and "auspicious wishes", which is deeply loved by the Hakka people.

Ingredients: Fish, sea bass, bream, etc.

Steamed fish soy sauce, vegetable oil, cooking wine, salt.

Green onion Slice part and shred part.

Ginger Partially sliced and partially shredded.

Preparation of steamed fish.

Cut a few knives on both sides of the fish, evenly spread salt and cooking wine, add some ginger slices, and marinate for 10 minutes.

Arrange the marinated fish on a plate, put it in the steamer and steam for 15 minutes.

After the steamed fish is taken out, the jujube is spread with shredded green onion and ginger, and poured with the steamed fish soy sauce.

Heat a spoonful of oil and pour over the fish.

The abalone can be cooked after steaming for a few minutes.

8-10 minutes.

Abalone is rich in protein, calcium, magnesium, phosphorus and other nutrients, it takes high temperature and a certain amount of time to precipitate its nutrients, but there is no clear time for abalone to be steamed, and the size and heat of abalone have a certain relationship. Larger abalone will take longer, about 10-15 minutes, depending on the specific state of the abalone.

How to tell if the abalone is steamed.

Look at the quality of the meat. The best way to judge whether the abalone is steamed is to see whether the meat of the abalone is curled up, if the abalone meat is slightly upturned, it means that the abalone meat has been steamed and ready to eat; If there is no change in the quality of the meat, it means that it is not fully cooked and needs to be steamed again.

Note: Abalone is a kind of seafood, which carries a large number of microorganisms, in order to avoid harmful bacteria from invading the human body, it is best to fully steam before eating, but it should not be steamed for too long, otherwise the meat will become old and the taste will not be good.

Whether the abalone is steamed in cold water or hot water.

Cold steaming is better.

Although steaming abalone in hot water will take less time than steaming in cold water, abalone is rich in protein, and if steamed in hot water, the protein components in it will solidify quickly, its nutritional value will be reduced, and it may taste fishy. The steamed abalone in cold water, the correct production will slowly and quietly infiltrate into the abalone, which can maintain the moisture in the abalone to the greatest extent, and the taste will be more delicious.

Preparation of steamed abalone.

Ingredients: 6 abalone, appropriate amount of green onion, ginger, garlic, red pepper, soy sauce, cooking oil and salt.

Do the method of scattering: 1. Separate the meat of the abalone from the shell, remove the internal organs, wash the skirt, and cut the flower knife for later use.

2. Shred ginger, mince garlic, and cut green onion and red pepper for later use.

3. Smear a layer of salt on the surface of the abalone, sprinkle with shredded ginger and an appropriate amount of minced garlic and marinate for a while.

4. Add water to the pot and steam the abalone for about 8 minutes.

5. Sprinkle green onions and drizzle with a small amount of soy sauce.

6. Heat the oil, stir-fry the minced garlic and red pepper, and then pour it over the abalone.