How to steam osmanthus delicious tips, how to steam osmanthus delicious and simple

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.

Delicious and simple steps to steam the cinnamon fish:Ingredients: 1 cinnamon fish.

Excipients: an appropriate amount of salt, an appropriate amount of cooking oil, 1 spoon of cooking wine, 30 grams of ginger, 3 green onions, and an appropriate amount of steamed fish soy sauce.

1. Original drawing materials.

2. Wash the osmanthus fish and cut it diagonally on the back with a knife 3 times.

3. Then cut the ginger and shallots (cut a grinding branch, some ginger shreds, and soak them in water for later use).

4. Add a little salt, cooking wine and ginger slices and green onions to marinate for 5-10 minutes.

5. After the water in the pot boils, put it on the steaming rack and put the cinnamon fish on it.

6. Cover and steam for 8-10 minutes (depending on the size of the fish).

7. After the fish is steamed, take it out, remove the juice from the fish plate, and then put the ginger and green onion on the table.

8. Set up another oil pot and wait for the oil to smoke slightly, and pour it on the fish with green onion and ginger.

9. Finally, pour in the steamed fish soy sauce.

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.

One piece of cinnamon fish (about 350 grams).

Ginger 8 slices.

1 chives.

2 tablespoons cooking wine.

1 scoop of vegetable oil.

1 tablespoon of salt. Light soy sauce 1 scoop.

1 tablespoon steamed fish soy sauce.

1. Wash and drain the fresh cinnamon fish. Pull four knives on the back of the fish, insert the prepared ginger slices, and put two or three slices in the belly of the fish as well.

2. Insert the green onion segments.

3. Rub salt all over the body of the osmanthus fish and make a micro-spa.

4. Pour in the cooking wine and marinate for 10-15 minutes.

5. Prepare green onion rolls with a gap time. In this way, it is better to have the fragrance of green onions.

6. When the marinating time is up, put on the pot and steam. Bring the water to a boil over high heat, reduce the heat to medium-low and steam for 10 minutes.

7. When the time is up, take out the ginger slices, green onions and soup from the steamed fish.

8. Add steamed fish soy sauce, light soy sauce and cooking wine.

9. Heat the pan with cold oil and wait for the oil to be hot.

10. Put the prepared green onion rolls, drizzle with oil, and ......Serve, eat!

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!

The osmanthus fish is marinated with cooking wine and ginger and then steamed to be delicious: after the fish is marinated, it is steamed in a pot, and then the green onion and ginger are spread on the fish, and the hot oil is poured to eat

Ingredients: a cinnamon fish.

Accessories: a green onion, a few shallots, a few slices of ginger, an appropriate amount of cooking wine, an appropriate amount of steamed fish soy sauce, and an appropriate amount of salt.

Production steps: 1. Cut a few strips of fish body with a knife to facilitate the flavor of the seasoning. Rub a little salt on the surface of the fish, pour in cooking wine, put ginger and marinate for 10 minutes.

2. Bring water to a boil in a pot, add the fish and steam for 8 minutes, then simmer for 3 minutes.

3. When steaming fish, you can use a knife to process shredded green onions.

4. Pour in a small amount of steamed fish soy sauce, a little water and cooking wine, prepare the taste as you think is suitable, and pour it on the fish.

5. Finally, put the chopped green onion on the osmanthus fish, and pour the hot oil evenly over the fish.

6. Finished product drawing.

Notes:

1. The time of steaming the fish should be increased or decreased according to the size of the fish, do not open the lid immediately after steaming, and let it sit for a few minutes.

2. After cleaning the fish and putting in various seasonings, it is best to marinate it for a while, so that it is more flavorful and the taste is particularly good.