How to make steamed fish tender? How to make steamed fish delicious and tender

Many people will get used to applying salt to the fish before steaming, which can indeed make the fish more flavorful, but the salt will cause the protein to shrink, so the steamed fish will taste older and not tender enough. The correct way to do this should be: first smear with cooking wine, then add green onions, ginger slices and a little water.

Then put the fish in the pot and steam for about 7-8 minutes, then remove the fish and set aside. Then, cut some shredded green onions, you can also put green peppers and red peppers on top of the fish according to personal taste, then take a little oil and put it in a pot to heat, pour it on the steamed fish, and finally pour in the soy sauce for steamed fish and you can eat! In this way, not only will it not affect the taste of the fish, but it will also make the fish taste more gentle and gentle.

The most important thing for steaming fish is to grasp the steaming time, not too long, the taste will be very bad when steamed. Wash the flounder and dry the water. Green onions, shredded in sauce.

Parsley cut into small pieces. (This one is a bit long, it should be a little smaller) Heat the pan and pour in a small amount of oil, add the ginger shreds and stir until fragrant. Add the flounder and fry lightly on both sides.

Put hot water in the pot, add the shredded green onions, cover the bean sauce and cook over high heat for 3-5 minutes. When the soup is thick and almost ripe, add parsley and cook slightly. You can put in a millet pepper to enhance the flavor.

The leftovers, the fish soup is frozen, no need to heat it, eat it cold, not fishy or greasy, that is, Chaozhou is cold. The fish soup is used for bibimbap, and it is fresh! In the same way, all kinds of marine fish except flounder, skinned cow, cardfish, tequive, and yellow croaker can be cooked in the same way.

Of course, the most suitable for steaming fish is not bream, but mandarin fish, "peach blossom flowing water mandarin fish fat", this poem is really expressive, fat and tender mandarin fish, simple steaming, fresh and refined, the taste can be beaten; Secondly, yellow bone fish is also a good choice, add some steamed fish soy sauce, I, a novice chef, can be moved by my own works; At this time, don't tell me about sliced fish and treasure fish......Anyway, it is always not wrong to steam good fish, but it is grass carp or something, and it is indeed not recommended to steam it in a pot. With a good fish, if you don't even have an average level of skill, then you should really feel sorry for that fish. There are some small secrets for making fresh and tender steamed fish, all say that the fish is steamed while it is fresh, but it is not the best to steam the fish immediately after killing it, but wait for a while, so that the fish can still be drained and detoxified after death, and then steamed in the pot.

Remember to open the back of the fish first, because the meat on the back of the fish is the thickest, and the meat on the back of the fish is not the same as the meat on the other parts of the steam. The fish is first opened to make the fish more flavorful.

The weight of the fish is controlled at about 600 grams, and the volume of such a size is placed in the fish plate, which looks beautiful, and the raw and cooked heat is easy to grasp; Be sure to put the fish into the pot after the water in the steamer is boiling (don't steam the fish in the pot with cold water, then smash the pot.) The secret of many steamed dishes is that the food is steamed in a pot after the water is boiled); Steam for 6-7 minutes and then turn off the heat (heat is the top secret); After turning off the heat, don't open the lid of the pot, don't take out the pot for the fish, use the residual temperature in the pot to "steam" for 5-8 minutes and then immediately out of the pot, and then pour the pre-prepared seasonings (soy sauce, vinegar, clear oil, little salt or no salt) all over the fish body (no monosodium glutamate, in order to be light and tender), and then put a few loose coriander on the table at will.

The water in the pot must be boiled before the steamed fish is served. Because if you want to make the fish tender and full of aroma, you need to have enough steam pressure. If the steam pressure is insufficient, the steamed taste will be soft and soft, the taste will not be firm enough, and even the aroma will be obviously insufficient.

Just add a pair of chopsticks to the plate, and then put the fish directly on the chopsticks, and the ginger and shallots under the chopsticks can also get rid of the fishy smell. In this way, when steaming the fish, the water steam sauna will be felt at a constant temperature on the fish, and the fish can be steamed better.

After turning off the heat, you need to "steam the fish" for a short while, after the fish is steamed and turn off the heat, don't be in a hurry to take out the fish, at this time, you should use the residual temperature in the pot to "steam" the fish for about 5 minutes before coming out of the pot, sprinkle the adjusted sauce and chopped green onions. After the fish is steamed, we will always carry out a step is to pour the seasoned sauce on the fish, but such a simple step is also very knowledgeable, that is, we can also put the mixed sauce in a small bowl and put it into the pot to steam, and then take out the sauce and pour it on the fish after the fish is steamed.

When steaming fish, be sure to boil the water in the pot first, and then put the fish in to steam, do not use cold water to steam, because the high temperature can quickly solidify the protein in the fish, which greatly maintains the umami of the fish.

The steaming time is just right, not too long, otherwise the meat of the steamed fish will be old, and of course it will not be tender when it is old. So it's important to master the steaming time of fish, so how to master it? The big fish is steamed and a little longer than the small fish.

So how to measure how big and how long to steam, how small to steam. Generally, it is good to steam for about 7 8 minutes for about one catty, and steam for 10 minutes for more than one catty. It's important to control the time of steaming fish!

The recipe for delicious and tender steamed fish is as follows:

1.First of all, we must choose fresh sea bass, dead fish will produce fishy substances, which directly affect the taste and quality of the meat. Scrape the scales clean, remove the internal organs and gills, the size of the fish is about one catty, if it is too big, the meat is thicker, it will increase the steaming time and it is easy to steam old.

Rinse the blood from the belly of the fish and the mucous membranes on the body to avoid a fishy odor.

2.When changing the knife, you need to pay attention to the two sides along the back first, because the meat on the back is thicker, so it is easier to steam. Then slice from the abdomen、Let the fish can。

3.When marinating the fish, it does not need to be too complicated, put the green onion section at the bottom of the plate, and the ginger slices can be stuffed in the back of the fish, do not put salt, salt will cause the water loss in the fish, the green onion and ginger itself can avoid the smell and increase the freshness, and the cooking wine can also be left out, so as to retain the original taste of the fish to the greatest extent.

4.This step of steaming is very important, pay attention to the width of the water, the fire is strong, and the steam is sufficient, so the whole process must be on high fire, and the pot must not be lifted halfway, and the pot must be boiled on water, otherwise the meat is not tender enough. After the steamer is in the atmosphere, put the sea bass, and the sea bass can be steamed for 7 minutes for about a pound, and the meat is easy to get old after steaming for a long time.

5.Next, we cut a little side dish. After the green onion leaves are broken, cut into thin strips, the ginger into shreds, and the red pepper into thin strips, and soak them in water for a while.

6.After seven minutes, take out the steamed sea bass, remove the ginger slices and green onions, and pour out the soup inside, which is also very fishy, so you must pour it clean.

7.Then drizzle with steamed fish soy sauce, put shredded green onions, ginger, red peppers, and then stir with 200 degrees of hot oil to taste. It is necessary to drizzle the steamed fish soy sauce first and then stimulate the oil, because the aroma of steamed fish soy sauce needs high temperature to be excited.

8.You can start eating.

Fish is a common food in daily life, and many people love to eat fish because fish is not only delicious, but also able to provide a lot of nutrients to our body. But many people don't cook their own fish, especially steamed fish. Because no matter how they make steamed fish, the taste of the steamed fish is very poor, the meat is very woody, and there is a fishy smell, so they will not try steamed fish at home.

If we want to make the fish more tender, we can clean the fish and apply some light soy sauce and starch to the fish. Some people think that applying starch to the fish meat is a useless task, and there is no need to use starch when steaming fish. But in fact, starch still plays a big role in the process of steaming fish, because if you apply starch to the surface of the fish, it can lock in the moisture of the fish and make the meat of the fish more tender.

The fish can also be marinated by smearing the light soy sauce, and when eating the fish, in addition to the sweetness of the fish, you can also eat some of the saltiness of the light soy sauce, which is very good for rice.

If you are a person who is particularly sensitive to fishy smells, we can also apply some ginger and scallion water when applying light soy sauce and starch. Ginger and scallion water can not only have the effect of improving freshness, but also remove the fishy smell of fish to a certain extent, which can be described as a double effect.

After all these preparations are done, we can put the fish in the pot and steam it. And we should pay attention to the time of steaming fish, the time of steaming fish should not be too bad, because if the remaining time is too long, it will cause the meat of the fish to be very woody and not tender at all. Therefore, we need to be flexible in the timing of the steaming fish, so that we can make fish that tastes good and has tender meat.

I believe that after the above introduction, everyone should know how to make a fish with tender meat, and if you have the opportunity, you can sit at home by yourself.

Be sure to master the time and temperature of the steamed fish, the temperature should not be too high, the time should not be too long, and I recommend that you put two slices of pork belly in the belly of the fish, so that the steamed fish is definitely tender and delicious.

When you make steamed fish at home, you should first remove the fishy smell, then make a few cuts on it, stuff green onion and ginger slices in the stomach, boil oil in the pot and stir-fry, and then add water pepper and chili powder, which is particularly tender and delicious.

Clean the fish in advance and marinate it for an hour, so that it will become delicious and the resulting fish will be more tender and delicious.

If you want to steam the fish deliciously, when marinating the fish again, put a cutting knife on the back of the fish, put cooking wine, chives and ginger. Pepper, don't put salt to marinate for half an hour, steam in the pot for about 15 minutes, bring out the water in the plate, pour in the steamed fish soy sauce, put the shredded green onions cut in advance on the fish, and splash it with hot oil.

Sort out the fish and place it on a steaming tray. Prepare more green onions, ginger, garlic and chili. Top with soy sauce, light soy sauce, oyster sauce, MSG chili paste. Mix together and add oil. Pour over the fish and put it in a pot to steam.

I think that if you want to be delicious at home, you must first choose fresh fish, for example, you should also work choosing fresh sea bass or grouper, which makes the taste smoother and more delicious when steamed.

Wash the fish and stuff it with ginger and scallion cooking wine, steam for 15 minutes, then pour tempeh into the bowl, steam for 5 minutes with light soy sauce seasoning, and then pour the prepared juice into the fish and steam for another 5 minutes, which is very delicious.

To steam fish food at home, first clean up the fish, remove the internal organs, put it on a plate for later use, and then add green onions, ginger, garlic, cooking wine, monosodium glutamate, and salt to the plate, put it in a steamer, and steam it for half an hour.

First of all, it is necessary to choose dragon fish or pangasius, and then you must pay attention to the heat when making it, and you should also pay attention to the cooking time, do not add too many condiments, and the fish must be thinner.

According to your description, when steaming fish at home, if you want the fish to be tender and delicious, familiarize yourself with the cleaned live fish, marinate it to remove the fishy smell, then steam it in the pot, and finally drizzle it with sauce.

After the fish is marinated, add the condiments and put the ginger shreds, put it together in the steamer and steam it, and the fish is more tender and delicious.

Steamed fish is a very convenient, nutritious, and very good dish, so please read the steps carefully to make it delicious.

1. When selecting fish, you generally use sea bass and cinnamon (of course, other fish can also be) to remove scales. Wash and preferably do not cut open the belly (remove the guts from the gills) to maintain the aesthetics. Then put flower knives on both sides of the fish body to make it easy to absorb the flavor.

2. Marinate the fish, smear an appropriate amount of salt on the fish body, pour in a small amount of white wine to remove the smell, and put in the ginger slices. Marinate the green onion segments and pepper for 10-15 minutes.

3. Steamed fish, if the conditions allow to put a few pieces of pork belly when steaming the fish, so that the fish taste is fuller, the marinated fish and the ginger and shallots of the pickled fish are steamed together in the pot, and steamed on high heat for 5-8 minutes.

4. Pouring oil, this process can be there or not. Take out the steamed fish, remove the ginger and shallots, pour in a little Maggi fresh soy sauce and sesame oil, spread the green onion and coriander and a little dried chili shreds on top, heat the oil in the pot until 7 mature, and pour it on the fish.

Generally, yellow croaker, pomfret, cod, bream, sea bass, tilapia, etc. are relatively tender.

Method: A fish, one pound to one and a half pounds is good Green onion and ginger ham shredded green onion ginger garlic slices Dried red pepper coriander (for decoration, you can also do without it).

1 Fish cutting knife, 2 teaspoons of salt, 1/2 teaspoon of monosodium glutamate, 2 teaspoons of white pepper, 2 tablespoons of steamed fish soy sauce, 1/2 tablespoon of cooking wine, 1 tablespoon of cooking oil Rub evenly for a while and marinate for 10 minutes.

2 Stuff the fish belly with green onion and ginger and ham shreds, ginger and garlic slices, lay out the bottom of the plate, arrange the coriander and red pepper on the fish, boil the water in the pot, steam for eight minutes on high heat, do not remove the lid and leave for two minutes.

3 Pour a tablespoon of soy sauce, sprinkle with chopped green onions, boil a tablespoon of cooking oil and a tablespoon of lard, mix until there is green smoke, cool for five seconds, evenly pour on the fish, and the delicious steamed fish is ready.

Chopped pepper fish head is more delicious, and you can also make it yourself.

Choose a large fish head, wash it, cut it in half from the fish chin, marinate it with salt, put it in the ** and put the chopped chili pepper (sold in the market, generally chopped red pepper, it is best to chop some bagged small peppers) evenly cover the fish head, pour cooking wine, sprinkle with ginger, pepper and other seasonings.

Steam in the pot for about 20 to 30 minutes, remove from the pot, sprinkle the green onion with chopped green onion and put oil in the pot, heat it, boil the pot with Sichuan pepper and chili peel, and then pour the hot oil on the fish head to taste delicious.