Preparation and steps of steaming turbot fish Ingredients required

Ingredients: 1 treasure fish. Excipients: Appropriate amount of ginger, appropriate amount of green onion, appropriate amount of chili, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of steamed fish soy sauce.

Steps: 1. Prepare the raw materials in advance.

2. Slice the ginger; Cut the green onion into sections; Shred the peppers and set aside.

3. Slaughter and clean the treasure fish, and scratch the back and front with a knife (it can better absorb the flavor).

4. Put a part of the ginger slices and green onions into the bottom of the bowl (let the steam circulate), put a part of the ginger slices and green onions on the fish, sprinkle with an appropriate amount of cooking wine and salt and put them in the steamer and steam them for 15 minutes.

5. Pour out the excess water of the steamed fish, heat the pot, pour in an appropriate amount of oil, spread the green onion and chili shreds on the fish, pour the hot oil on the spices, and pour in the appropriate amount of steamed fish soy sauce to eat.

Preparation and steps of steaming turbot fish Ingredients required

Ingredients: 1 treasure fish.

Accessories: 1 green onion, appropriate amount of light soy sauce, several slices of ginger, appropriate amount of corn oil, 1 red pepper.

Steps: 1. Deal with the treasure fish.

2. In order to facilitate the taste, make a few more cuts on the fish.

3. Cut the green onion into sections, slice the ginger, and place it on the body of the turbot.

4. Place the plate containing the tosbrom on the cage drawer, open the steam, and start the timer for 8 minutes after steaming.

5. Take out the steamed treasure fish, remove the green onion and ginger from the fish, cut the shredded green onion and red pepper and place it on the fish, pour in an appropriate amount of light soy sauce, and then pour hot oil to finish.

Ingredients: 1 turbot, steamed fish soy sauce, ginger, green onion, cooking wine, salt, pepper, sugar. Specific steps: Remove the internal organs of the turbot fish and wash it.

Mix with cooking wine, salt and pepper. Boil water in a steamer, put ginger on the bottom of the plate, put the turbot fish on the steaming rack and steam it over high heat for 5 minutes, and sprinkle a few slices of ginger on top of the fish to remove the fish. Add steamed fish soy sauce, sugar, sauce and water to the bowl and mix well.

After the fish is steamed, discard the soup, pour in the sauce and drizzle with hot oil.

First of all, if you want to eat delicious turbot, you must choose fresh turbot. Treasure fish do not need to be scaled, but the internal organs of the fish should be cleaned. Turbot fish is the most suitable for steaming, and it is a dish made with ingredients such as turbot, ginger, and green onion to maintain the nutrition of turbot fish to the greatest extent possible.

How to get rid of the fishy smell of Duobao fish

1. After the fish is dissected and washed, put it in cold water, and then pour a small amount of vinegar and pepper into the water, so that the processed river fish will have no earthy smell.

2. You can use half a tael of salt and 5 catties of water to soak the live fish in the salt water, and the salt water will be soaked into the blood through the two gills, and the earthy smell can disappear after one hour. If it is a dead fish, soak it in salt water for two hours to remove the earthy smell.

3. When slaughtering fish, the blood of the fish can be rinsed as much as possible, and then add onions, ginger, garlic and other seasonings when cooking, and the earthy smell can basically be removed.

Preparation materials: 1 treasure fish, appropriate amount of oil, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of steamed fish soy sauce, appropriate amount of green onions, appropriate amount of ginger, appropriate amount of starch, appropriate amount of carrot.

1. Remove the scales, gills, and belly of the treasure fish.

2. Draw a few knives on the body of the fish, sprinkle some salt and rub it on both sides of the fish.

3. Sprinkle some cooking wine and marinate for 10 minutes to taste.

4. Put some ginger slices and shredded green onions in **.

5. Put the treasure fish, sprinkle some ginger slices, and shredded green onions.

6. Boil the water in the pot, put the fish plate in it, and steam it over high heat for 12 minutes.

7. Pour out the steamed sauce from the plate and remove the ginger slices and green onions from the fish.

8. Re-add the shredded green onions and carrots.

9. Pour hot oil over the fish.

10. Mix the steamed fish soy sauce, water and starch into juice and bring to a boil.

11. Pour it on top of the fish.

12. a finished product.

The best way to do turbot fish is to steam and stew it, which can retain the nutrients in the fish meat to the greatest extent, and it is also a good material for making sashimi, fish heads, fish bones, etc. Today, let's talk about its most homely and simplest method, not only saves trouble and time, but also is a good dish for entertaining relatives and friends at home.

The practice of steaming turbot fish.

Ingredients: Prepare a fresh treasure fish weighing about one pound, 1 green onion, 1 piece of ginger, 1 teaspoon (5 grams) of salt, 1 tablespoon (15ml) of cooking wine, an appropriate amount of steamed fish soy sauce, an appropriate amount of oil and shredded red pepper.

Method: 1) After removing the internal organs and gills of the fresh treasure fish, rinse it with water without leaving blood.

2) Cut 3 flower knives diagonally on the fish with a knife, rub the fish body and belly with salt and cooking wine, and marinate for 10 minutes.

3) Put an appropriate amount of water in the steamer and bring to a boil, put an appropriate amount of ginger slices and green onions on the fish, and put the fish into the steamer.

4) Steam over high heat for 7-8 minutes, during the steaming of the fish, cut the green onions or chives into thin strips, the finer the better, the cut shredded green onions are soaked in cold water for a while, wash off the mucus, and the shredded green onions after soaking and rinsing will naturally curl.

5) After the fish is steamed, throw away the ginger and shallots, and discard the water that oozes from the steamed fish. Arrange the chopped green onion and red pepper evenly on the fish.

6) Heat 2 tablespoons of oil in a wok and turn off the heat when 8 is hot, stabbing the oil on the shredded green onions.

7) While the oil is still warm, pour in the steamed fish soy sauce and add a small amount of water.

8) Finally, pour the hot soy sauce water along the edge of the steamed fish dish and surround it with an appropriate amount of coriander.

The nutritional value and efficacy of Turbot Fish.

1. Eating treasure fish will make people smarter. Treasure fish is rich in DHA, they are mainly found in the brain, retina and nerves in the human body, DHA can not only maintain the normal function of the human retina, but also conducive to the development of the human intellectual system. Therefore, eating more treasure fish will make you smarter.

The nutrients in the treasure fish head are very rich, but many people do not like to eat the treasure fish head, sometimes they throw it away, I have to say that this is a big waste, we must pay attention to eat the treasure fish head in the future.

2. Eating treasure fish often can lower cholesterol. Most of the fats contained in Duobao fish meat are unsaturated fatty acids, which are easily digested and absorbed by the human body, and the digested and absorbed fatty acids can be combined with blood cholesterol in the blood to take the cholesterol away from the blood vessels, thereby reducing the content of cholesterol in the body and benefiting good health. Nowadays, people's cholesterol levels are relatively high, so eating a little more treasure fish is an extremely good choice.

Steamed turbot.

Ingredients: Treasure fish, green onion, coriander, ginger, steamed fish soy sauce.

Steps: Step 1: Change the knife after washing the treasure fish.

Step 2: Spread the salt evenly on the fish and marinate for 10 minutes.

Step 3: Wipe well.

Step 4: Cut the green onion and ginger into sections, add water, and squeeze out the green onion and ginger water.

Step 5: Squeeze hard.

Step 6: Squeeze repeatedly.

Step 7: Pour the green onion and ginger water over the fish, rub it well, and marinate.

Step 8: Cut the green onion and ginger shreds.

Step 9: Steam for eight minutes after steaming.

Step 10: After steaming, pour in the steamed fish soy sauce.

Step 11: Add shredded green onion and ginger.

Step 12: Heat the oil and pour it over the shredded green onion to bring out the fragrance of the shredded green onion.

Step 13: Sprinkle with coriander.

Step 14: Steamed Turbot.

Tips: The steaming time is short, the cooking wine can not volatilize quickly, and the use of green onion and ginger water can not only remove the fish, but also make it easier to maintain the original flavor of the fish.