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Reprinted from 418829318 at 23:47 on November 22, 2010 Reading (loading. ..) Comments (0) Category: Personal Diary
Tip one: fish weight control at 600 grams, the volume of this size, placed in the fish dish, looks beautiful, but also raw and cooked a good grasp of the furnace;
Tip two: clean up the fish, the fish spine can be cut off from the abdominal (tail amputated with a knife ), to prevent the 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 (edible vegetable oil also improvise is), then stained with a little white wine (you can also try to stick some wine, and perhaps also created a new flavor);
Tip three: to about 50 grams of 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, but also prop up the belly of the fish taste so steamed fish body full;
Tip four: take large ginger, cut into uniform to take the longest section of beautiful fine filament, take the middle of the green onions (Buqingbubai Department, and ginger equal length) shredded, (to appearance, induce appetite) laid on the fish plate, fish the fish into the dish and then sprinkle some onion ginger silk;
Tip Five: Be sure to steam After the water is boiling pot, and then the fish wok (do not fish on the steaming pot of cold water, then fall through the. a lot of steamed vegetables are the secret of the water boiled and steamed food wok);
Tip Six: Steam 6-7 minutes off the heat (heat is the top secret);
Tip Seven: Turn off the heat after, do not open the lid,
What cards are useless ah - Qzone log, the fish did not pan out, the use of pot Yu Wen immediately after the pan 5-8 minutes, then a good pre-prepared sauces (soy sauce, vinegar, edible vegetable oil, little salt or no salt) poured over the fish (can not put MSG in order to light, fresh), then randomly parsley before serving put a few scattered and began to eat. Features: This tender such as fish, tofu,
Starting from the diet regimen - Qzone log, incense, such as crab meat, light and refreshing. If you eat when there are others here, you want to quietly aligned belly of the fish chopsticks as soon as possible (the most fragrant essence of the most tender place), pre-emptive!
1, if it is steamed lotus grass carp and other larger fish or fish (weight should be controlled at 1000 grams), steamed time can be extended by 2-3 minutes, but not 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, fully exposed to heat the instant the fish, pan after the kitchen, quietly withdraw from the chopsticks, do not let Chike find your tips.
3, steaming slightly larger fish, the fish can also be set up (like a fish swimming in the water the way) steam. At this time, can be a saving of 5 cm-long green onions softened belly of the fish, stable and unchanging, so that the fish, put the fish on both sides buckle fixed two small ceramic fish bowl (hold the meat inside the belly of the fish.) At this point, you can also fish on both sides of each side of the plane in Mito, tool joints in each folder into a ginger. Steamed fish, it will withdraw another small bowl and serve.
4, can also be a good tune, ready to finally pour in the fish body (soy sauce, vinegar, oil) juice in a small bowl, together with the fish on the steaming pot, until after the pan fish, this sauce is also removed from the pot, pour in the fish, so pouring juice health juice compared to the previous, less some jerky, fish taste better warm fragrant and soft, suitable for the elderly and enjoy light who's taste.
5, after the fish into the steamer boiling water, removed after three minutes, drained the soup plate, and then continue to steam into the steamer. This determines the cooked fish is not fishy, particularly important.
6, the steamed fish before the first bend on the ends of the fish hold, in the context of a Ginger mat bend the fish, steamed fish was a move to ensure that the waist bow from the vivid form, to the
7, shells steamed fish, only three minutes in the drained after steaming soup with salt, onion and ham very fine silk in July, August silk, no other spices Yigai to highlight the fish taste.
1. sprinkle salt Method: Wash the fish control dry, sprinkle with fine salt, wipe evenly over the fish, if it is a big fish should be intra-abdominal also cast salt, pickled half an hour, and then production. After this treatment the fish, steamed non-friable, into a dish can be tasty.
2. Add chicken stock Method: do steamed fish, in addition to condiments put away, but then the top piece chicken fat on the meat, so meat absorbs the Chanterelle, steamed after slippery delicious.
3. boiling water on the tray method: steamed fish, the other on the tray of water boiling and then steamed, and to the lid Gaiyan. This will be steamed fresh fish and delicious, pure flavor.
4. smearing 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 dip method: the larger the fish flavor steamed, soaked with beer marinate for 10-15 minutes and then steamed, not only smell sharply, but also a species of crab flavor.
6. leftover steamed fish method: If one can not eat steamed fish, may eat into an egg, made of fish, steamed eggs, so the fish is not fishy.
7. steamed little head: a small head and nutritious, but eat less meat. If the board first on the case of the head, chopped into fine crumbs with a knife, enlarge 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.
practice of eight steamed fish
(1) steamed
Features: Fish integrity, fish fresh, plump and smooth, fine incense fragrance.
raw materials: a grouper (weighing about 1,000 grams). 50 grams of pork suet. 5 grams of salt, monosodium glutamate 0.5 grams, Shao liquor 15 grams, 5 grams of scallion. 25 grams of soy sauce, ginger 10 grams.
production process: the grouper slaughter, clean. 5 Ji, on both sides of the fish knife, cut into 10 pig suet. Incision in the fish into each pig suet, ginger and scallion each one. Then take a cup. Add salt, soy sauce and Shaoxing wine, along with the fish on the steamer, steaming to stir explicit pattern fish knives can be. Pick onions, ginger, pork suet pieces, sprinkle with MSG, soy sauce, steamed to bring flavoring can be eaten.
(2) steamed bream
Features: Fish integrity, fish Ruannen, delicious taste, Tang Qing Wei Chun.
material: a fresh bream (weight about 750 grams). Cooked ham, 15 grams, 2.5 grams of raw bamboo shoots, water, 25 grams of mushrooms. Suet D 10 grams, 4 grams of ginger, ginger m 3 grams, 5 grams of scallion, vinegar 5 grams, 4 grams of salt, MSG 3 grams, 2 grams of Shaoxing wine, spring onion 2 grams, 250 grams of broth.
production process: the bream slaughter to the scales, gills, the abdominal viscera to wash, then into the boiling pot and boil for a short, remove, scrape off the black film, rinse the fish back in the position until after the Ji crosswise knife, put the fish in the deep dish, seq will bamboo shoots, mushrooms, suet Ding, ham slices on the fish, add salt, Shaoxing wine, broth, add the ginger, scallion, into the steamer stir to steam for 10 minutes until the fish is mature and prominent eyes, remove the onion ginger from the cage, the juice decanter into a separate bowl, the fish back into the long session. the soup into the bowl of juice, salt, 70 grams of MSG and the boiling broth, adjusting taste, then pour over the fish Serve. When food comes with ginger, vinegar Zhan Shi.
(3) Steamed shirt
Features: Fish integrity, fish Ruannen, delicious taste, Tang Qing Wei Chun.
production process:
1 the good (the ice should not be steamed) to wash the water, with a small amount of wiping the surface points were ;
2 ginger cut into the bottom and the surface, belly in it, a;
3 under steam for 10 minutes;
4 and cut a green onion with a oil (with the usual amount of cooking the same);
5 out after sprinkled with chopped green onion, the amount of Li Kui Zi ~ Drizzle sauce oil, the oil surface.
TIPS:
general contractors to see whether the steamed eyes, if eyes and white and prominent, clearly familiar;
if the ratio large, under the plan prior to the first few blows with a knife in, more steamed;
put ginger is necessary to do, not any cooking methods.
(4) Steamed lemon sea bass
Features: Fish integrity, fish Ruannen, delicious taste, Tang Qing Wei Chun.
Material: bass (1, 1 kg), lemon (2),
Always ...... - Qzone log, coriander (1), red pepper (1), garlic (3)
sauce: fish Lucy (4 tablespoons), sugar (2 tablespoons), salt (1 tablespoon)
Tools: Juicers
Wash 2 lemons, each cut in half, one and a half lemon juice on the device, the force to squeeze out the juice, make lemonade stand. The remaining half a lemon with a knife cut into thin slices, placed in the plate for decoration purposes. Chop garlic flat shot to clothing Rong, red pepper cut into small, wash the parsley stems chopped parsley, coriander leaves keep aside.
transfer the sauce: the garlic, red peppers, coriander in a bowl, add 4 tablespoons fish sauce, 2 tablespoons of sugar and just a good squeeze of lemon juice, mix well spare.
the bass wash, sprinkle 1 tablespoon of salt over the fish wipe, together 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 penetrate. 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 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 or liquor do braised low juice
material:
1. braised sauce made of raw materials
2. with a good raw material. evenly coated with salt and pepper, marinate for 1 hour
production process:
desalination and pepper , but also in the abdominal cavity of the fish knife cut flowers at the head, put onions, so steamed when it can go out and smell the marinated later, on the pot, over medium heat 8 minutes .8 minutes later, the pan, put on the fish plate, Oh, the aroma is out. Chao Shao Come on, till the 89 hot, add ingredients, stir fry. then added to the vinegar, sugar, wine, pepper and soy sauce and the right amount of water, after boiling, Gaixiao fire, to close strong sauce pan, sauce.
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