Suitable for the type of steamed fish, what kind of fish is generally selected for steamed fish

1. Steamed partial mouth fish.

The main ingredients needed for steaming partial mouth fish are partial mouth fish, and the auxiliary ingredients are cooking wine, salt, green onions, shredded ginger, garlic slices, star anise, steamed fish drum oil, sesame oil, coriander and red pepper. The first thing you need is to clean the partial mouth fish, then cut a few knives on the body of the partial mouth fish and smear it with salt and cooking wine, and put the green onions, shredded ginger, garlic slices and star anise on the body and plate of the partial mouth fish and marinate for half an hour. Add water to the pot and boil the fish and steam the fish for about 15 minutes, at this time remove the trimmings and carefully put the fish on the plate.

Add the steamed fish drum oil and sesame oil and the steamed fish sauce on the plate to a boil, pour into the fish, and sprinkle the green onions, parsley and red pepper.

2. Steamed osmanthus fish.

The first step in the dish of steamed osmanthus fish is to prepare a osmanthus fish, then clean the fish, make a few cuts on the back of the fish, smear salt on the fish, put ginger slices on the fish and put it in a bowl, pour in an appropriate amount of cooking wine and balsamic vinegar for marinating. After 10 minutes, put the marinated fish into the pot and steam, after 10 minutes, sprinkle the green onion and ginger and red pepper on the plate, and continue to steam for 2 minutes. The last step is to take out the steamed fish, sprinkle in an appropriate amount of steamed fish drum oil and serve.

3. Steamed toothfish.

To steam the toothfish, you should first cut the belly of the toothfish, remove the internal organs and gills, then clean the fish, smear the whole body of the toothfish with an appropriate amount of salt, and then put oil, salt, red pepper, soy sauce, sesame oil, garlic, ginger, cooking wine and brown sugar and other seasonings on the fish to marinate for an hour. Then add an appropriate amount of water to the pot and boil, and put the marinated tooth fish on the pot and steam for about ten minutes. After steaming, sprinkle an appropriate amount of coriander on the fish when it comes out of the pot and it is ready to eat.

Steamed fish is generally chosenYellow croaker, Wuchang fish, sea bass, etc.

1. Yellow croaker: Yellow croaker, also known as yellow croaker, is the general name of a genus of yellow croaker in the totoaba family. Born in the East China Sea, there are two hard stones in the head of the fish, called the fish brain stone, so it is also called the totoaba fish. The white dart in the belly of the fish can be used as fish gelatin.

2. Fish: Fish is a kind of home-cooked edible fish, also known as flower fish and osmanthus fish.

Gui fish, Aoyu, spine fish, fat trembling, Huaqing fish, sow shell, etc. Fish is a ferocious carnivorous fish, ferocious, often feed on other fish, juvenile fish like to eat fish and shrimp, adult fish to eat fish, stop feeding in winter.

3. Sea bass: There are many kinds of fish in Chinese that can be called sea bass, and the most common of them are four kinds, namely: sea bass.

The scientific name is Japanese sea bass, and it is distributed in the offshore sea and at the confluence of sea water and fresh water in estuaries. The Songjiang sea bass, also known as the four-heel sea bass, is the most famous fish that falls into the sea.

4. Wuchang fish: Researchers from the Institute of Hydrobiology of the Chinese Academy of Sciences found that there is a kind of braided fish in Liangzi Lake that has not been found in previous literature. He named it Tuantoufang, commonly known as Wuchang fish.

Body length 165 456 mm. The sides of the body are flat and high, diamond-shaped, the mouth is terminal, the mouth is wide, arcuate, and the body is blue-gray.

Sea bass, osmanthus fish, mandarin fish.

Grouper, sardines, yellow croaker.

Pomfret, tilapia.

Tuna is suitable for steaming. Black fish and grass carp are suitable for slicing and boiling, crucian carp is suitable for braising and boiling soup, yellow flower is suitable for stewing, barracuda is suitable for boiling sauce, and salmon is suitable for raw eating. <

Sea bass, cinnamon fish, mandarin fish, grouper, sardines, yellow croaker, pomfret, tilapia, and tuna are suitable for steaming.

Black fish and grass carp are suitable for slicing and boiling, crucian carp is suitable for braising and boiling soup, yellow flower is suitable for stewing, barracuda is suitable for boiling sauce, and salmon is suitable for raw eating.

Now that the living conditions are better, there are often big fish and big meat on the table, but people pay more attention to the nutritional value of the ingredients. Choose fish meat a little more, because the meat of fish is delicate and delicious, especially rich in nutrients, and can supplement the body with more vitamins and minerals. When it comes to making steamed fish, which fish is better?

Personally, I think sea bass would be better. Its meat is very delicate, and the fish bones are very few, which is very suitable for children, and the key is that the ** of sea bass is also relatively cheap.

In addition to sea bass, treasure fish, cinnamon can be made of steamed fish, but **slightly more expensive, tilapia and grouper, can also be made steamed fish, the nutritional value of these fish is needless to say, very high, the spines are relatively few, generally cheap and delicious is sea bass, sea bass is the freshwater fish with the highest DHA content, also considered to be the most brain-replenishing fish. Generally, in family life, there are more sea bass that are finally used, and the method of steaming sea bass is also very simple.

The specific method of steaming sea bass.

Ingredients: sea bass, steamed fish soy sauce, ginger, green onions, cooking wine, salt.

Step 1: Clean the sea bass and remove the internal organs. Wash well, add ginger and green onion to the belly of the fish, pour a little cooking wine on the fish, and spread the cooking wine evenly on the fish. Marinate for 20 minutes, after the marinade is done, boil the water, wait for the water to boil, put the sea bass in, and start steaming on high heat, about 10 to 15 minutes.

Step 2: In the steaming process, make the sauce and prepare a small bowl to add steamed fish soy sauce and salt. Pepper, stir well and set aside, after the sea bass is steamed, take it out and pour the sauce on the fish, and then pour hot oil on the fish, so that the steamed sea bass is ready, very simple.

Next, I will share with you a few tips for steaming sea bass.

1. When choosing fish, it is necessary to pay attention to choosing fish scales that are relatively complete, the fish meat is elastic, and it is best not to buy it if the fish body is white.

2. After killing the fish, don't steam it in the pot immediately, wait for two hours before serving it.

3. Do not add salt before steaming. For example, our general practice is to smear salt on the body of the fish before steaming, so that it can taste better, in fact, this method will make the fish not tender enough, so you only need to smear the cooking wine before steaming, and then add salt after steaming, the taste will be very good.

4. Be sure to put the fish in after the water is boiling.

It is better to make steamed fish with sea bass, the meat quality of sea bass is relatively delicious, prepare fresh sea bass cross knife for later use, put the sea bass on a plate, put in the green onion, ginger and garlic shreds, add salt, chicken powder, light soy sauce, oyster sauce, drum oil, etc.

Of course, steamed fish is the best sea bass, with fewer fish bones and no fishy smell, which is generally the most suitable for home-cooked food, and adults and children love to eat; In addition, the treasure fish is also suitable for steaming, because the protein content of the treasure fish is relatively high, the meat is fresh and tender, easy to absorb the flavor, and it is not easy to overturn; Finally, the osmanthus fish is also suitable for steaming, with fewer spines and more meat, and it is seasoned with soju, and the meat is like crab meat, which is particularly fresh.

Generally, grass carp is chosen, because the meat of grass carp is very delicate, and then the taste is also very good, very fresh and tender, and it is also a kind of food that many people like, and it is very delicious.

Sea bass, turbot, cinnamon, pomfret, tilapia, grouper, etc. are all good choices because they have few bones and the meat is fresh and smooth.