steamed fish in eight practices in seven secrets
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Tip one: fish 600 grams in weight control about the volume of this size, placed in the fish dish, looks beautiful, but also raw and cooked a good grab of the furnace; Tip two: clean up the fish, the fish backbone can be cut off from the abdominal (tail amputated with a knife) to Anti-fish, steamed fish, the fish bone shrinkage leaving the overall deformation, but if you are relatively unfamiliar craft, do not cut the line too, so have not started steaming, put the fish spoil deformation. Clean up the fish after the fish on both sides spread your lard (food vegetable oil also improvise is), then dyed with a little white wine (you can also attempt to mallet some wine, and perhaps also created a fashionable flavor);
Tip three: the about 50 grams meat, mix a little soy sauce, sesame oil, salt, ginger, shiitake mushrooms into the belly of the fish after the end, it can enable more fresh fish flavor can be propped up inside the fish, steamed fish to form full;
Tips Fourth: Take massive ginger, cut into uniform to take the longest section of beauteous fine filament, take the medium of the green onions (Buqingbubai Department, and the length of ginger, etc.) snatched,
GHD MK4 Gold Straighteners, (to exterior, evoke appetite) spread fish plate, fish the fish into the dish and then sprinkle some onion ginger silk;
Tip Five: Be sure to water boiled in the steamer, and then the fish wok (do not fish on a steaming pot of cold water, then to fall through the. a lot of steamed vegetables are the mystery of the water boiled and steamed food wok);
Tip six: 6-7 minutes to steam off the heat (the stove is top secret);
seven tips: corner off the heat after Do not open the lid, the fish did not pan out, the use of pot Yu Wen salt) poured over the fish (can not put MSG in order to light, fresh), and then put on a few spread at promiscuous and began to eat parsley before serving. Features: This tender such as fish, tofu, incense, such as crab meat, light and activating. If you eat when there are others here, you ambition to quietly aligned belly of the fish chopsticks as soon as feasible (the maximum fragrant elite of the most tender place), pre-emptive!
7 points to add:
1, if it is steamed lotus grass carp and other larger fish or fish (weight should be controlled at 1000 grams), steaming time can be extended by 2-3 minutes But do not be too long. Do not forget the
2, steaming slightly larger fish, the fish from shelves in the two chopsticks to make a fish out of the chassis overhead, entirely exposed to heat the instant the fish, after the pan in the pantry, quietly withdraw from the chopsticks, Do not let Chike detect your tips.
3, steaming slightly larger fish, the fish tin also be set up (favor a fish swimming in the water the access) steam. At this time, one can retention 5 cm long green onions alleviated abdomen of the fish, settled and unchanging, so that the fish, put the fish on either sides buckle nailed two small ceramic fish bowl (clutch the meat inside the belly of the fish.) At this point, you can likewise fish on both sides of every side of the plane in Mito, tool joints in each folder into a ginger. Steamed fish, it will withdraw dissimilar small bowl and serve.
4, can also be a good tune, prepared to eventually pour in the fish body (soy sauce, vinegar, oil) juice in a small bowl, and steam the fish with the pot, until the fish after the pan, this seasoning Remove from pan, pour in the fish, this sauce compared to the before raw juice,
GHD Straighteners, a little something jerky, fish taste better warm fragrant and soft, appropriate for the elderly and those who like the light taste.
5, after the fish into the steamer boiling water, removed after three minutes, drained the soup plate, and then persist to steam into the steamer. This determines the cooked fish is not fishy, particularly momentous.
6, the steamed fish before the premier bend on the ends of the fish hold, in the environment of a Ginger mat bend the fish, steamed fish was a shake to ensure that the thespian arch-shaped waist, to the points.
7, shells steamed fish, only 3 minutes in the steam drained the soup with salt, onion and ham quite fine wire seven or eight filaments, and other spices Yigai not to highlight the fish taste.
steamed fish of seven common sense
1. sprinkle salt Method: Wash the fish control dry, sprinkle with fine salt, erase evenly over the fish, if it is a huge fish ought be actors in the stomach but also salt, pickled half-hour re-production. After this management the fish, steamed non-friable, into a dish can be tasteful.
2. Add chicken stock Method: do steamed fish, in appending to condiments put away, yet then the altitude chip chicken portly on the beef, so meat absorbs the Chanterelle, sleek after a savory steamed.
3. boiling water on the tray method: steamed fish,
GHD IV Pink Straighteners, the other on the tray of water boiling and then steamed, and to the stopper Gaiyan. This will be steamed fresh fish and delicious, pure flavor.
4. tarnishing powder Method: steamed fish, first, apply some powder on the fish, steaming is not exposed when the lid. 250g weight, such as fish, consistent thickness in the case of fish, steam 8-10 minutes. Weight per 250g, more steam for 5 minutes.
5. beer chest submerge method: the larger the fish flavor steamed, drenched with malt marinate for 10-quarterutes and then steamed, not merely smell sharply, but also have a crab flavor.
6. remnant steamed fish method: If one can no eat steamed fish, may eat into an egg, made of fish, steamed eggs, so the fish is not fishy.
7. steamed tiny head: a small head and nutritious, but eat fewer meat. If the board first on the circumstance of the head, chopped into fine crumbs with a knife, amplify bowl, add the right amount of flour and MSG, cooking wine, pepper, onion ginger at the end, stirring evenly, stir-steam 10 minutes, then taste delicious fish head soup is done.
8 steamed fish reach
(1) steamed
Features: Fish integrity meat is tender, plump and smooth, fine incense perfume.
raw materials: a grouper (approximately 1000 grams). 50 grams of pork suet. Salt 5 grams, monosodium glutamate 0.5 grams, Shao alcohol 15 grams, scallion 5 grams. 25 grams of soy sauce, ginger 10 grams.
production process: the grouper slaughter, neat. 5 Ji, on both sides of the fish knife, cut into 10 piglet suet. Incision in the fish into each pig suet, ginger and scallion each one. Then take a glass. Add salt, soy sauce and Shaoxing wine, forward with the fish on the steamer, steaming to stir explicit pattern fish knives can be. Pick onions, ginger, pork suet pieces, spatter with MSG, soy sauce, steamed to bring savoring can be eaten.
(2) steamed bream
Features: Fish integrity,
GHD Red Butterfly 2011, fish Ruannen, delicious taste, Tang Qing Wei Chun.
material: a fresh bream (weight almost 750 grams). Cooked ham, 15 grams, 2.5 grams raw bamboo shoots, water, mushrooms 25 grams. Suet D 10 grams, 4 grams ginger, ginger m 3 grams, 5 grams scallion, vinegar 5 grams, 4 g salt, MSG 3 grams, Shao liquor 2 g, scallion 2 g, broth 250 grams.
production process: the bream massacre apt the scales, gills, the abdominal viscera to bathe, then into the boiling jug and seethe for a short,
GHD Pink Limited Edition, clear, scrape off the black membrane, wash the fish back afterward Ji crosswise of Straight sword, placed the fish in the deep tray, seq will bamboo shoots, mushrooms, suet Ding, ham ashore the fish, join salt, Shaoxing wine, broth, add the ginger, scallion, stir into the steamer steam for 10 minutes until the fish is mature and prominent eyes, remove the onion ginger from the trap, the additional with beverage into the bowl bottle, the fish behind into the long conference. the soup into the bowl of juice, salt, monosodium glutamate, and boiling broth 70 g, combination taste, then gush over the fish Serve. When food comes with ginger, vinegar Zhan Shi.
(3) Steamed shirt
Features: Fish integrity, fish Ruannen, delicious taste, the soup Ching are best.
production process:
1, the good (the ice should not be steamed) to wash the water, with a small amount of wiping the surface points are;
2, ginger cut into the bottom and the surface, belly in it, a;
3, below steam for 10 minutes;
4, cut a green onion with, an oil (with the usual amount of cooking the same);
5, a sprinkle chopped green onion, the amount of Li Kui Zi ~ Drizzle soy sauce, oil on the surface.
TIPS:
sentence to see whether the general steamed eyes, whether eyes and pearly and prominent, apparently versed;
If the ratio, before the afterward can first few blows with a knife in the paint, more steamed;
put ginger is necessary to do, not whichever cooking method.
(4) Steamed lemon sea bass
Features: Fish integrity, fish Ruannen, delicious taste, Tang Qing taste liquor.
Material: bass (1, 1 kg), lemon (2), coriander (1), red pepper (1), garlic (3)
sauce: fish sauce (4 tbsp), sugar (2 tablespoons), salt (1 tablespoon)
Tools: Juicers
Wash 2 lemons, each cut in half, one half of the lemon juice on the apparatus, the hard squeeze out the juice to, make lemonade stand. The remaining half a lemon with a knife cut into skinny slices, placed in the plate for elaboration purposes. Chop garlic flat shot to clothing Rong, ruddy pepper cut into small, wash the parsley stems chopped parsley, coriander leaves keep alongside.
tune sauce: the garlic, red peppers, coriander in a bowl, add 4 tablespoons fish sauce, 2 tablespoons of sugar and equitable a good squeeze of lemon juice, mix well leftover.
the bass wash, sprinkle 1 tablespoon of salt over the fish wipe, attach with the sauce into the dish. Half pot of boiling water, add sea bass and sauce, cover and steam for 7 to 8 minutes, until the fish-eye projection, the fish with chopsticks to perceive. Remove the steamed sea bass and sauce, the gravy over the fish, put some coriander leaves to make decorative.
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(5) steamed grass carp
Features: Fish integrity, fish Ruannen, delicious taste, Tang Qing Wei Chun.
material: 500 grams net weight of grass carp. like a light pepper and processors who hold wine, liquor, or cheap levels of raw materials to do stewed juice
:
1. do braised sauce ingredients
2 . with a nice raw substance. evenly wrapped with salt and pepper, marinate for 1 hour
production process: desalination and pepper, but also in the abdominal crater of fish flowers by the head of the knife cut onion placed, so that steamed when it can go out and smell the marinated, the final pot, over medium heat 8 minutes .8 minutes afterward, the pan, put the fish plate, Oh, the aroma is out. Chao Shao Come on, till the 89 heat, add elements, saute. then additional to the vinegar and wine, pepper and sugar, soy sauce and the right sum of water, after boiling, Gaixiao fire, concentrated juice accumulation pan, sauce.
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(6)
steamed turbot turbot with salt, MSG, wine, ginger, onions, wok over high heat for 7 minutes;
steamed fish out the ginger and onion, then the fish who put onion, soy sauce, soy sauce, topped with hot oil can be.
less flesh thorns, delicious.
(7) Steamed butterfish
material: butterfish a
spices: salad oil, cooking wine 10g 5g 10g onion 10g ginger scallion 10g ginger 10g salt 5g red chilli coriander 2g 2g
practice:
1, butterfish to the gills, gutted, cleaned the fish back Ji spent knife.
2, plate code on scallion, ginger, the butterfish dish into the steaming, the fish and then code the scallion, ginger, pour wine, salt.
3, drawer pan drain, the water boiled, the steam dish into, the tall heat for 10 minutes off the heat, then the virtual steam for 5 minutes.
4, the fish on the plate removed from the drawer, pick out scallion,
GHD Precious Gift Set, ginger, put onion, ginger, onion ginger oil poured on heated filament, the steamed fish sauce is also poured, put parsley, red chilli embellishment.
(8) Steamed perch
Ingredients: 600 g
mandarin fish sauce: 30 grams of vegetable fuel, onion 15 grams, ginger 10 grams, 2 grams of pepper, salt 3 grams, 15 grams of soy sauce
practice:
1. fresh perch, remove the interior organs, wash stand;
2. onions to the basis, ginger peeled, washed and chopped;
3. salt, white pepper, smooth evenly over fish;
4. and then spread evenly with chopped ginger foam fish;
5. Even the fish dishes have been put into the pot of boiling water, Steam for 13 minutes;
6. Discard after steaming dish of water, to fish topped with a thin layer of evenly sauce
7. and then ran to the fish evenly covered with chopped onions;
8. under a separate pot, the fire, to Guo Lifang 45 grams of oil, till oil out of white smoke;
9. the Youlin the fish, the time when the publish of sizzle, you can eat . How to fish smell
:
Wash the fish to the scales after laparotomy, pour some wine into the pot, you can besides district fish smell, and make the fish taste delicious. Wash the fish cut open
, dip in breast can deodorization, can increase the flavor.
Steamed fish in 8 practices in 7 secrets
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