Can osmanthus fish be steamed after freezing, and how long does it take to steam steam osmanthus fis

Frozen osmanthus fish can be thawed to keep it fresh and steamed.

Steamed cinnamon fish. Ingredients: a cinnamon fish.

Excipients: Appropriate amount of green onion and ginger.

Seasoning: 4 tablespoons steamed fish soy sauce.

How to make:1Remove the scales, gills, and internal organs of the cinnamon fish, and clean it.

2.Make a deep cut on each side of the fish's back.

3.Put slices of green onion and ginger on the body and belly of the fish, put two chopsticks on the plate, and put the fish on the chopsticks.

4.Bring the water to a boil, then put the fish dish in a pot, cover and steam over high heat for 5-7 minutes.

5.A lot of soup will come out of the steamed fish plate, so don't throw the soup away.

6.Cut the green onion and ginger into thin strips and set aside.

7.Spread the shredded green onion and ginger on the steamed fish.

8.Bring the oil to a smoking, pour the hot oil over the green onion and ginger shreds, and then drizzle with steamed fish soy sauce.

Tips for making tender and delicious steamed fish:

1.The fish must be alive. The steamed fish made from fresh fish is fresh and tender.

2.Be sure to dispose of it cleanly. The gills and internal organs of the fish must be removed, the membrane in the belly of the fish must be removed, and the blood water must be cleaned, so that the fish can be effectively removed.

3.Scratch the knife on the back or body of the fish. It can be steamed in a short time to ensure the tenderness of the fish.

4.The fish should be placed on the chopsticks. Do not put the fish directly on the plate, but use chopsticks to stand on the plate, so that the fish can be fully heated up and down, and it can also ensure that the fish can be steamed in a short time to ensure the freshness and tenderness of the fish.

5.Steamed fish must be boiled before entering the pot, so that the steamed fish is tender.

6.The steaming time varies from 5 to 7 minutes, depending on the size of the fish. Do not exceed 7 minutes, the fish will be steamed and the taste will not be tender enough.

7 The soup from the steamed fish must be discarded, otherwise the finished product will smell fishy.

SteamGuiyuTo steam for about 10 minutes, adjust it according to the size of the fire and the size of the fish.

Here's how:Ingredients: 1 cinnamon fish, steamed fish soy sauce.

2 tablespoons, cooking wine.

1 tbsp, cooking oil.

2 tablespoons, 2 3 slices of ginger, 1 green onion, 1 small red pepper.

Excipients: a pinch of salt.

Steps: 1. Prepare the required ingredients.

2. Wash and shred the green onions, wash the small peppers, remove the seeds and cut into shreds, and soak them in water until they bend naturally.

3. Draw a knife on each side of the cinnamon fish.

4. Smear cooking wine on both sides of the fish body and inside the fish belly, and sprinkle salt evenly.

5. Then put shredded ginger or ginger slices, and stuff ginger slices into the fish belly.

6. Pour an appropriate amount of water into the pot in advance and boil, and steam the fish in the steamer over high heat for about 10 minutes.

7. After steaming, take it out, pour off the excess water, and pour steamed fish drum oil on the osmanthus fish.

8. Pour cooking oil into the pot and cook until it smokes slightly.

9. Put the drained shredded green onion and shredded pepper, and pour the cooking oil on the shredded green onion and shredded pepper while hot.

Summary. Hello, kiss no, yes. 1？

Fresh osmanthus does not need to be killed, but the water on the surface of the fish's body needs to be wiped dry, and then packed in a fresh-keeping bag and put in the freezer, which can be stored for about a month without deterioration. However, the longer it is stored, the more it will reduce the deliciousness and nutrients of the meat, so it is recommended that you eat it fresh, and if you are sure that you can eat it within 12 hours, then you can choose to refrigerate it.

Hello, kiss no, yes. 1？Fresh osmanthus fish does not need to be killed, but the water on the surface of the fish's body needs to be wiped dry, and then packed in a fresh-keeping bag and put into the freezer.

However, the longer the storage is disturbed, the more the deliciousness and nutrients of the meat will be reduced, so it is recommended that you eat it fresh, and if you are sure that you can eat it within 12 hours, then you can choose to refrigerate it.

2. Guiyu kills both digging and returning to reputation, which can be refrigerated or frozen. After the fish is killed, it needs to be wiped dry with water on the surface of the fish, and then packed in a fresh-keeping bag and put into the freezer for freezing, which can be stored for about a month without spoiling. If it is eaten on the same day or the next day, it can be stored in the refrigerator.

3. Guiyu is also called Aohua fish, mandarin fish, seasonal fish, etc., it is a carnivorous and ferocious fish, which likes to hide in stone caves or sluices and rocks with low water, and mainly eats live fish and live shrimp and other foods. Guiyu is a kind of precious fish in freshwater, its meat is delicate and delicious, the spines are less and the meat is thick, the nutritional value is very high, it is a well-known precious species at home and abroad. The distribution range of Guiyu is very wide, in all major water systems, rivers and freshwater lakes in the country, mainly distributed in Guangdong, Guangxi and other provinces, as well as the Jialing River basin and the rivers and lakes in the eastern plain of China.

Summary. Hello, I'm glad to answer for you, the frozen osmanthus fish is delicious to make squirrel osmanthus fish or sauce osmanthus fish.

Hello, I'm glad to answer for you, the frozen osmanthus fish is delicious to make squirrel osmanthus fish or sauce osmanthus fish.

Ingredients: 2 pieces of cinnamon fish, appropriate amount of oil, appropriate amount of salt, appropriate amount of salad dressing, appropriate amount of low-gluten flour, appropriate amount of mushroom, appropriate amount of smiley face cake.

1.Wash the fish, drain and dry. 2.

Peel and wash. 3.Fry the slices and smiley face cakes until golden brown, remove them and put them on a plate, and put blotting paper on the plate.

4.Cutting the cinnamon fish into chrysanthemum shapes requires a certain amount of knife work. Hehe.

5.Evenly coat the cut cinnamon fish in flour and fry it in an oil pan. 6.

Fry until golden brown and remove. 7.The bottom of the plate is decorated with vegetable leaves, the osmanthus fish and the smiley face cake are arranged, and the osmanthus fish is squeezed with some tomato sauce.

8.Sprinkle with mushroom slices and squeeze the salad dressing on top of the dusty smiley cake.

Summary. 1) Remove the gills, scales and fins of the fish, disembowel and remove the internal organs, wash it, blanch the tail in a pot of boiling water with your hand, wash it again with cold water, and scrape off the black skin on the outside of the fish with a knife. Then on one side of the fish body with a knife on the cross pattern (every 1 2 cm wide oblique cut, not through, to the fish bone, and then straight knife cross cut into a cross shape, the other side with a knife horizontal cut into a word pattern.

Hello, how to make the frozen cinnamon fish delicious, you can refer to the following methods<>

1) Remove the gills, scales and fins of the fish, disembowel and remove the internal organs, wash the orange beard, blanch the tail in a pot of boiling water with your hand, wash it again with cold water, and scrape off the black skin on the outside of the fish with a knife. Then on one side of the body of the fish with a knife to cut the wild sail cross pattern (every 1 2 cm wide oblique cut a knife, not through, until the fish bone, and then the straight knife cross-cut into a cross shape, the other side with a knife horizontally cut into a word Song Wu hail pattern.

2) Wash and sterilize the parsley and cut it into 2 cm pieces. Cut half of the green onion into minced pieces, and cut half into 3 cm long strips.

I have frozen osmanthus in my refrigerator and I don't know how to make it delicious.

3) Pour large oil into the frying spoon, heat it on the Wangcong fire, then add white pepper, minced green onion, ginger and simmer to bring out the fragrance, and then pour in chicken broth, ginger juice, cooking wine, monosodium glutamate, salt, etc.

4) Blanch the fish with boiling water for 4 to 5 minutes, and let the knife edge open to remove the fishy smell. Then put the fish into the soup beam Xingmin with the acorn sticks facing up. After the soup boils, move to a simmer and simmer for about 20 minutes, then add shredded green onions, coriander and vinegar, and then drizzle with sesame oil.

Thaw the fish first, and then cook it according to my method.

We all like spicy food.

It is recommended that the osmanthus fish be stewed and eaten, and the taste is more delicious <>

The practice of steaming cinnamon fish.

Ingredients: A cinnamon fish.

Half a green onion.

Red pepper half.

Ginger piece. Oil 3-4 tablespoons.

Salt 1/2 tbsp.

A pinch of sugar.

Ground white pepper 1/2 tbsp.

Beer in moderation.

Steamed fish soy sauce to taste.

The practice of steaming cinnamon fish.

Fish after processing.

Flower knives or oblique knives are fine.

Use kitchen paper to wipe off moisture from the fish.

Spare! Take a portion of the ginger and green onion white.

Cut large strips casually.

Coat the whole body with beer about the fish.

The inside of the stomach is also required. Stuff the green onion and ginger on top into your stomach.

Beer smear fish is the best.

Remove the smell and improve the freshness. It is said that it can also make fish taste like crabs!

Marinate for about 10 minutes! Shred the green onions.

Shred the red pickled pepper!

Place in a bowl of cold water.

Grab and pinch for a while.

This allows the silk to be rolled up. It's beautiful. Ginger shredded. Boil water in a pot. Pour in the water for the foam. Pour another half bowl of beer. (can not fall).

I'm going to fall. Go fishy. The fish is fragrant and steamed again.

Put in a tripod. Put chopsticks or steaming drawer on top.

After the water boils. Put the fish on top! Spread the shredded ginger over the fish.

Forgot to shoot. Cover the pot. Steam on high heat for 10 minutes!

Steamed fish in soy sauce. Salt. Sugar.

Ground white pepper. Place in a small bowl and mix well. Remove the fish after steaming.

Place on a plate.

Drizzle with the sauce. Arrange with shredded green onions and red peppers.

Heat the oil in the pan again. Heat it and pour it over the fish.

Steamed cinnamon fish. A simple home-cooked steamed fish, beautiful and delicious! ** Food!

Ingredients: cinnamon fish, shredded ginger, chopped green onion, salt, light soy sauce.

Steps: Step 1: Remove the internal organs of the cinnamon fish, clean it, and wipe it dry.

Step 2: Salt the surface, pour a layer of light soy sauce, put ginger shreds in the stomach, and put ginger shreds on the surface.

Step 3: What a big osmanthus fish.

Step 4: Bring the water to a boil.

Step 5: Put in the cinnamon fish and steam it for 10 minutes!

Step 6: Sprinkle a few slices of chopped green onions on the surface!

Here's how:

Prepare the ingredients you need. Rinse the green onions and small peppers, cut them into shreds, and soak them in clean water. Make a knife on the back of the fish.

Smear the fish with cooking wine on both sides, sprinkle salt evenly, put shredded ginger or ginger slices, and stuff ginger slices into the belly of the fish. Pour an appropriate amount of water into the pot in advance and bring to a boil, put the fish in the pot and steam it over high heat for about 10 minutes. After steaming, discard the excess water, drizzle with light soy sauce, and top with shredded green onions and peppers.

Pour cooking oil into a pan and bring to a boil until slightly smoky. Pour the boiled cooking oil over the osmanthus fish and enjoy it.

Ingredients: 1 cinnamon fish, a little ginger and shallot, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1 tablespoon of steamed fish soy sauce, 2g of salt, 2g of sugar.

Steps: 1. First of all, clean the cinnamon fish, cut off the gills with scissors, remove the fish scales, remove the internal organs, and clean it.

2. Put the dried cinnamon fish on the cutting board, and use a knife to scratch the back of the fish a few times.

3. Knife marks are drawn on both sides of the back of the fish.

4. Peel the ginger, slice it and shred it, and put it on the knife marks of the fish.

5. Peel the green onion and cut the green onion into sections.

6. Put the green onion and ginger into the belly of the fish.

7. Place the green onion segment at the scratch on the back of the fish.

8. Add a spoonful of cooking wine.

9. Add another spoonful of light soy sauce.

10. Add edible salt (the amount of salt can be increased or decreased according to personal taste).

11. Add a spoonful of sugar.

12. Finally, seal it with plastic wrap, then use a toothpick to prick a few holes in the plastic wrap, and put it in the refrigerator to marinate for 40 minutes.

13. Take out the marinated cinnamon fish from the refrigerator, remove the plastic wrap, and steam it for 13-15 minutes.

14. After steaming the osmanthus fish, use a clip to clip the plate out, pay attention to the hot hand.

15. Heat oil in a cold pan, pour in peppercorns and stir-fry until fragrant.

16. After frying until fragrant, remove the peppercorns and serve the oil hot.

17. Drizzle with steamed fish soy sauce.

18. Green onions, tear them by hand, the finer the tear, the better, and roll them up naturally after tearing, so that the green onions torn out are particularly beautiful.

19. Finally, tear the chopped green onion and sprinkle it on the fish, and a few wolfberries to decorate.

20. Sprinkle a little cooked hot sesame seeds to garnish and finish.

The practice of steaming cinnamon fish.

Guiyu, also known as mandarin fish and aohua fish, is a relatively valuable freshwater fish. In traditional Chinese medicine, Guiyu is sweet, flat, non-toxic, and returns to the spleen and stomach meridians; It has the nourishing effect of replenishing qi and blood, benefiting the spleen and stomach. The meat is delicate and tender, and it is known for being gallless and less prickly.

Ingredients. Guiyu

500g excipients. Ginger. 5g

Scallions. 5g oil. 5ml

Light soy sauce. 10 ml of sugar. 2g

Water. 30 ml salt. 5g

Liquor. 2ml

Steps. 1.When buying a fish, ask someone to break the belly of the fish and take out the internal organs and gills.

2.Wash the fish with running water to remove the blood and drain the water.

3.Draw several parallel cuts on both sides of the fish and apply a small amount of salt.

4.Cut a few slices of ginger into the knife and into the body of the fish, pour a little white wine and wipe well, and leave for 10 minutes.

5.At the same time, cut the green onion into 5 cm long sections, then cut the segments into shreds, and cut the remaining ginger into thin strips for later use.

6.Bring the water to a boil and place on the steaming rack.

7.Put on a shallow dish with fish, close the lid and steam for 6-8 minutes, until the fish eyes are prominent and the fish meat is slightly enlarged, indicating that the fish is cooked, and the heat can be turned off.

8.Pour the juice from the dish after steaming to ensure that the meat and juice are not fishy.

9.Sprinkle the ginger and green onion from step 5 evenly over the fish.

10.Pour oil into the pan and heat until slightly smoky.

11.Pour the cooked oil evenly over the fish with green onion and ginger, and you can smell the green onion immediately.

12.Pour 10ml of light soy sauce into the pan.

13.Add another 30 ml of water.

14.Add sugar.

15.Add salt, after the sugar and salt are dissolved, turn off the heat when the juice boils.

16.Drizzle the sauce from the previous step into the fish dish.

Tips: 1. When steaming fish, be sure to wait for the water in the pot to boil before putting it on the steaming rack, and keep the fire high when steaming;

2. If there is a special steamed fish soy sauce, it can be made directly instead of the juice in the next few steps and poured directly on the fish.