Steamed fish is a home cooked dish, how to make it not fishy and delicious?

Steamed fish is a very common home-cooked dish, and many people will be particularly fishy when making steamed fish, in fact, because they have not mastered the essence of making this delicacy. Today I can introduce you to a method of steamed fish, if you cook according to this step, the steamed fish is not only not fishy, but also very delicious. First of all, we need to prepare the corresponding ingredients, prepare a sea bass, and then prepare some steamed fish soy sauce, Sichuan pepper, cooking wine, cooking oil, coriander and green onions.

Next, we can start cooking, first of all, we need to deal with the sea bass, clean up the scales, internal organs and gills of the fish, and in the process of washing the fish, there are some black membranes on the belly of the fish, and this black membrane must also be removed, otherwise the fish will be particularly fishy. After cleaning, rinse with water several times and punch some knives on top of the fish's belly. Shred all the green onions and ginger you have prepared, wash the parsley and cut it into sections.

Prepare a plate, put the processed fish on the plate, pour some cooking wine on the fish, marinate for about half an hour, after half an hour, pour out the cooking wine on the plate, and spread some shredded ginger and green onions. Prepare an appropriate amount of water in a pot, bring to a boil over high heat, then put the fish in the pot and steam for 10 minutes, after 10 minutes, pour all the liquid from the plate, sprinkle some chopped green onions and coriander, and pour some steamed fish soy sauce on the fish. Heat the oil again, add peppercorns and fry until fragrant, then pour the hot oil over the fish.

In fact, when making steamed fish, you need to master a few tips, first of all, when steaming fish, you should boil the pot and steam it, if you steam the fish in cold water, then the fish meat will become special firewood. Secondly, before steaming the fish, you must marinate the sea bass with cooking wine, so as to better remove the fishy smell on the fish, and after the marinating is completed, it is best to wash it with water. The last point is to discard the juice of the steamed fish, which can also better remove the fishy smell.

If you want to have no fishy smell when steaming fish, you can first boil the fish with clean water, put some green onions, ginger and garlic and pour some cooking wine to remove the fishy smell when cooking.

Before cooking, the fish should be thoroughly cleaned, salted in advance, and cooking wine and ginger slices should be poured in the process of cooking, which can be well fishy, which not only ensures the taste of the fish, but also does not destroy its own taste.

Before making steamed fish, it must be salted, for example, with cooking wine and salt, so that it is not fishy.

Because the meat of fish is delicate, it has a good taste, and its nutritional value is particularly high. Therefore, in life, many people like to eat fish. The cooking methods of fish are also varied, such as steaming, braising and sweet and sour.

However, if you want to make steamed fish, the meat is delicious and does not smell fishy. There is also a certain way to deal with the purchased fish first, then change the flower knife, put ginger, green onions, cooking wine, salt, and marinate for a few minutes. <>

1. The practice of steamed fish is mainly steamed vegetables, what should be done to make the meat tender and not old and fishy?

If you want to make a good taste of fish, then when you buy it, you must buy fresh fish. The size of the fish should be well controlled, neither big nor small, and controlled within two catties. Because if the fish is too big, the steaming time will be relatively long, and the meat will be easy to steam for a long time.

And when purchasing, be sure to choose, without any lesions, and the fish scales are kept intact. First, the gills of the purchased fish are removed, the fishy line is removed, and then the back is changed to a flower knife. <>

2. Conclusion. Cut the green onion and ginger into shreds, chopped green onions for later use, then put the shredded green onions and ginger into the fish belly, and then marinate them in cooking wine. Take out another plate, put the fish on top, and put the green onion, ginger and garlic on the bottom of the plate.

Pour the cooking wine into the belly of the fish at the same time and put an appropriate amount of salt. It should be noted that the salt should not be sprinkled directly on the fish, and the salt should be evenly spread by hand, which will better absorb the flavor and remove the fishy smell. Prepare a steamer, put the right amount of water in the steamer, boil it over high heat, and put the fish in the steamer to boil.

Once boiling, use medium-low heat. After steaming, cover the pot and don't take it out in a hurry. To use the residual temperature of the fire, steam the fish for another two or three minutes, and when it comes out of the pot, put some shredded green onions and ginger on the fish, and then drizzle it with hot oil.

Then a plate of delicious steamed fish is ready, and the fish meat that comes out of this way is very delicate and does not have any peculiar smell. <>

Before making steamed fish, you need to clean up all the impurities in the fish, rinse it with water, and then marinate it accordingly, put onion and ginger and other items, put in cooking wine, and marinate for about 30 minutes, so that the fish is not only not fishy, but also particularly fresh and tender.

You should definitely choose a relatively fresh fish, and then when steaming, the main thing is to put less seasoning, and you can add some cooking wine appropriately, so that it will not be fishy. Then it is also very easy to cook and will not be cold.

First of all, the fish should be marinated, for example, put in ginger and marinate for about three minutes, pour in an appropriate amount of cooking wine, and put it in a pot to boil for half an hour.

Steamed grass carp does not have many bones, and it is not complicated to make. So what's the easiest way to steam grass carp?

Remove the internal organs, scales, gills and fishing line, make a cross knife on both sides of the fish, and stuff ginger slices and green onions into the fish belly. In a bowl, add two tablespoons of cooking wine, one spoonful of soy sauce, one spoonful of aged vinegar and one spoonful of oyster sauce and stir to combine. Spread the prepared sauce on the fish, put the fish in a pot and steam for 15 minutes, then take it out, sprinkle the ingredients evenly, and drizzle the steamed fish with soy sauce.

Or remove the scales from the fish, dig out the belly and internal organs, and clean it. The scales must be cleaned, otherwise the texture and taste will be affected. Cut an oblique knife on both sides of the fish, marinate with a little salt and cooking wine for about ten minutes, put green onions in the fish plate, put the fish, put the green onion and ginger on the fish body, put water in the steamer (rice cooker can also be used), boil the water, put the fish in and steam for about ten minutes, take out the steamed fish, pour out the soup in the fish plate, remove the green onion and ginger, and pour the steamed fish soy sauce; Eat the shredded green onion and red pepper on top of the fish.

Fish meat is nutritious and delicious, especially deep-sea fish is rich in a variety of vitamins, amino acids and folic acid, pregnant women, adults, and children can eat to supplement various nutrients. Fish is one of the main ingredients of our daily meat, and it is sold in major meat markets. Since eating fish is very common in ordinary life, there are many different ways to cook fish according to the tastes of different places and people.

Regardless of the cooking method, one thing in common is to consider removing the fishy smell of the fish in the first place. Among them, marinating fish is a more effective method to remove the fishy smell. In terms of taste, the taste of marine fish is also fresher than that of river fish.

This is because the swimming range and force of the sea fish are greater than that of river fish, which makes its muscles elastic better and delicious. That is, if you want to eat it, you can eat healthy fish.

If we go to the vegetable market to buy fish, the fish seller will also help us do all this, and when we take it home and dispose of it, we will carefully see if there is anything that needs to be cleaned up, and then we will definitely need to rinse the remaining blood in the fish's body. Soak the fish you just bought in salt water for an hour, after which the fishy smell of the fish will disappear automatically, and if the fish is dead, then you need to soak it in the salt water for about two hours.

After you have processed the fish, you can put the fish in cold water, then pour in a small amount of vinegar and pepper, and wait until the fish has been soaked in it for a few minutes, and the fishy smell of the fish will be greatly reduced. You can only wipe it with a clean cloth, and marinate it for about 1 hour after putting in shallots, ginger slices, Huadiao, pepper, spicy fresh sauce, monosodium glutamate, chicken powder, salt, light soy sauce, thirteen spices, and tree pepper.

In the process of marinating, you can continue to massage the fish noodles, flip the fish noodles, so that you can better let the marinated ingredients into the fish, generally marinated for about 40 minutes, and then the marinated fish can be grilled after placing it on the tin foil and adding an appropriate amount of lemon juice.

If you want to steam the fish without being fishy, marinate the fish in advance with cooking wine, light soy sauce, green onion and ginger, and pepper for about half an hour before steaming it in the pot, so that the fish will not be fishy at all.

When handling fish, cut the head of the fish with a knife to release the fish's blood, which can effectively remove the fishy smell. Soak the fish in green onion and ginger water for 5 minutes, coat it with a layer of peanut oil to enhance the flavor, boil the water in the pot and put the fish on it and steam it for 15 minutes.

After washing the fish, cut it with a few knives and pour cooking wine and vinegar. Ginger and green onion shredded with various seasonings, then steam in the pot for 10 minutes, and then pour this seafood soy sauce on the fish after it comes out of the pot, and it will not be fishy when eaten hot.

Prepare the ingredients and the fish first, take out the internal organs of the fish, then clean it, cut a few knives on the fish, put in the green onions, ginger and garlic, pour cooking wine, and add the ingredients, so that it will taste and there is no fishy smell.

When cooking fish, you should first put a pot under cold water, and then you should put some green onions, ginger and garlic in the pot, and then pour in some cooking wine to remove the fishy smell.

When the fish is bought and washed at home, the green onion and ginger cooking wine should be marinated for ten minutes, so that the steamed fish will not be fishy, and it will taste better.

The fish is cleaned before steaming, and after it is tidied up, it is marinated in cooking wine, soy sauce, salt, dark soy sauce, and oyster sauce for about 15 to 30 minutes.

Bring the water to a boil in the steamer and steam the fish for about 20 minutes. The length of steaming time depends on the size of the fish, and then you can pick the sauce and sprinkle it on it.

When steaming fish, first wash the fish, then make a few strokes on the body, then put green onions, ginger, garlic and cooking wine and salt to marinate for an hour, and then put it in the pot to steam, so that the steamed fish is also very flavorful, and there is no fishy smell.

The first thing is to wash the clouds, then deal with the internal organs, cut them from the spine to the abdomen, then marinate them with salt and cooking wine for about 10 minutes, then cut the ham into slices, cut the chives, and place the ginger slices on the plate, then steam them in the pot for about 10 minutes, pour in some soy sauce when they come out of the pot, and finally pour a layer of hot oil on them to eat.

The first is to choose the right fish, so that it is half the success, the sea bass is the most suitable for steaming, secondly, the shallots are shredded, the ginger is shredded, and then the red pepper shreds match the color, the red pepper shreds can be used or not, mainly to play a decorative role. Remove the steamed sea bass from the ginger slices and discard the soup at the bottom of the plate. Spread the green onions, ginger and pepper shreds, pour on the appropriate amount of hot oil, choke the fragrance so the accessories.

Ingredients: Fish parsley, green onion ginger, light soy sauce.

Hemp oil cayenne pepper.

ps: I don't need anything else, too many things will taste messy.

Any fish can be steamed like this.

Method 1, I won't talk about the materials to prepare.

2. Put the fish on the steaming rack in the pot with a plate, don't put anything in the fish, don't put anything in the oil and salt.

3. **Timer immediately, fire for 9 minutes, no more, no less.

4. Remove from the pot and pour out the water on the plate, (don't feel sorry) 5. Prepare coriander, green onions, and ginger. Abbreviation: Ingredients.

6. Pour in the hemp oil, heat the oil in the pan, pour in the ingredients, light soy sauce, and boil the light soy sauce 7. Pour all the ingredients in the pot on the steamed fish, and it's done. Eat it.

[Material].

200 grams of square ham, 500 grams of sea bass, 10 grams of ginger, 5 grams of chives, 3 teaspoons of soy sauce, salt and oil, 2 teaspoons of cooking wine.

Method] Wash and handle the internal organs of the sea bass, cut it from the spine to the abdomen (keep a part uncut off), and marinate it with salt and cooking wine for 10 minutes. 2.Slice the square ham, cut the chives into sections, and slice the ginger.

Place a layer of ginger slices on a plate, stuff the square ham slices and chives into the opening of the fish, and place the fish on top of the ginger slices.

3.Steam the fish for about 10 minutes, pour in soy sauce after taking it out, and finally pour a layer of hot oil.

Eating fish is nothing more than the word "fresh", and steaming is the best way to experience the "fresh" cooking method of fish. If you think that steamed fish is just a matter of steaming in a pot, then you are very wrong, saying that you don't know how to eat is light, you are simply ruining God-sent food.

The preparation of steamed fish is also a science, from the selection of fish to the ingredients, from the plating to the pot, from the heat to the steaming, every step is exquisite. Of course, the taste can be adjusted according to your own preferences, but the heat and steaming are the basic guarantee of the "freshness" of steamed fish, and you must not be sloppy.

You have to keep the fish in clean water for 2 days, change the water several times in the middle, don't break the internal organs when slaughtering, and soak in clean water after cleaning. When cooking, put more green onion and ginger. That's it.

Food ingredients.

Raw material [1] :(various) fish.

Excipients: shredded green onion, shredded ginger, Shao wine, shredded green and red pepper, light soy sauce, vinegar, plate oil, vegetable oil, oyster sauce.

How to make it: Specific steps:

Step 1: Fish selection: The weight of the fish is best controlled at about 500 grams, and the beauty of the fish plate is secondary, and the key is that the heat of raw and cooked is easier to grasp.

Materials for making (11 photos).

Step 2: Shaping of the fish: After the fish is cleaned up, the backbone of the fish is cut off from the abdomen with a knife, which can prevent the fish from being deformed due to the contraction of the fish bones after the fish is steamed, and the lard is smeared on both sides of the fish body, and then dipped in a little white wine.

Step 3: Seasoning of fish: Mix a little meat into a little soy sauce, sesame oil, salt, minced ginger and minced shiitake mushrooms and put them into the belly of the fish, which can not only make the taste of the fish fresher, but also make the steamed fish appear full.

Step 4: Fish plating: take a large piece of ginger and green onion in the middle, cut it into a long and uniform slender filament, spread it on the fish plate, and then sprinkle some green onion and ginger shreds on the fish after the fish is put into the plate, which is both beautiful and evenly flavored after maturity.

Step 5: Heat of the fish: The heat is the key to steaming fish, as with many steamed dishes, be sure to boil the water in the pot, then put the fish into the pot, steam for 6 to 7 minutes, and immediately turn off the heat.

Step 6: False steaming of fish: The so-called virtual steaming is to turn off the heat, do not open the lid, use the residual temperature in the pot to steam for another 5 to 8 minutes before leaving the pot, and pour the prepared soy sauce, vinegar and a little clear oil all over the fish.