Steamed fish 8 secretly train the 7 】

Steamed fish of the seven secrets




Tip one: fish heaviness control by 600 grams, the volume of this size, placed in the fish dish, looks beautiful, yet also raw and cooked a nice grip of the furnace;



Tip two: clean up the fish, the fish spine can be cut off from the abdominal (tail amputated with a knife), steamed fish, to discourage abbreviation of the fish leaving the fish bone overall deformation, but if you compare strange 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 attempt to stick some wine, and perhaps also built a current flavor);



Tip three: to about 50 grams of pork merge a little soy sauce, sesame oil, salt, ginger, shiitake mushrooms into the belly of the fish after the end, it tin enable extra fresh fish, but also support up the navel of the fish taste so steamed fish body full;


Tip four: take great ginger, slit into uniform to take the longest segment of smart fine filament, take the medium of the green onions (Buqingbubai Department, and ginger equal width) shredded, (to appearance, evoke desire) laid on the fish panel, fish the fish into the tray 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 mysterious 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, 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, food vegetable oil, little salt or no salt) poured over the fish (can not put MSG in array to light, fresh), then randomly parsley before serving put a few strewed and began to eat. 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 noiselessly aligned belly of the fish chopsticks as presently as feasible (the most fragrant marrow of the maximum tender place), pre-emptive!









Added seven points:




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 stretched at 2-3 minutes , but not also 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 ascertain your tips.



3,Mid joke - I hope you a Happy Mid-Autumn Festival, steaming slightly larger fish, the fish can also be set up (like a fish swimming in the water the access) steam. At this time, can be a saving of 5 cm-long green onions alleviated belly of the fish, settled and unchanging, so that the fish, put the fish on both sides buckle fixed 2 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 airplane in Mito, tool joints in each direcotry into a ginger. Steamed fish, it will withdraw different small bowl and serve.



4, can also be a good tune, ready to eventually pour in the fish body (soy sauce, vinegar, oil) nectar in a small bowl, attach 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 lukewarm fragrant and soft, suitable for the aged 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 persist to steam into the steamer. This determines the cooked fish is not fishy, ​​particularly major.



6, the steamed fish ahead the first stoop on the ends of the fish hold, in the environment of a Ginger mat curve the fish, steamed fish was a shake to assure that the waist bow from the vivid manner, to the



7, shells steamed fish, only three minutes in the drained after steaming soup with salt, onion and ham quite fine silk in July, August silk, no other spices Yigai to highlight the fish taste.









Steamed fish of seven general sense





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 hurl salt, pickled half an hour, and then production. After this manipulation the fish, steamed non-friable, into a dish can be luscious.



2. Add fowl stock Method: do steamed fish, in adding to condiments put away, but then the top chip fowl portly on the meat, so meat absorbs the Chanterelle, steamed after sleek 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. tarnishing powder Method: steamed fish, first, apply some powder on the fish, steaming is not exposed when the stopper. 250g weight, such for fish, persistent 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, drenched with beer marinade for 10-15 minutes and then steamed, not only smell sharply, but also a category of crab flavor.



6. leftover steamed fish method: If one can not eat steamed fish, may eat into an eggs, 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, augment 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.






train of 8 steamed fish








(1) steamed



Features: Fish integrity, fish fresh, plump and smooth, fine annoy perfume.

raw materials: a grouper (weighing about 1,000 grams). 50 grams of pork suet. Salt 5 grams, monosodium glutamate 0.5 grams, Shao liquor 15 grams, scallion 5 grams. 25 grams of soy sauce, ginger 10 grams.

product process: the grouper slaughter, wash. 5 Ji, on either 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, onward with the fish on the steamer, steaming to stir clear pattern fish knives can be. Pick onions, ginger,Most complete learning of the world's coffee , yo, meat suet pieces, sprinkle with MSG, soy sauce,Men's Minnetonka Driving Shoes, 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,MJ, 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 dark movie, rinse the fish back in the position until after the Ji crosswise knife, put the fish in the deep dish, seq ambition 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 bottle 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 base 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 measure 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 penetrate if the steamed eyes, if eyes and pearly and prominent, clearly familiar;

if the percentage large, under the arrange prior to the first few blows with a knife in, more steamed;

put ginger is needful to do, no 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), coriander (1), ruddy 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 appliance, the coerce 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 intentions. Chop garlic smooth shot to clothing Rong, red pepper cut into small, wash the parsley stems chopped parsley, coriander leaves keep aside.

convey the sauce: the garlic, red peppers, coriander in a bowl, add 4 tablespoons fish sauce, 2 tablespoons of sugar and fair a good squeeze of lemon juice, mix well leftover.

the bass wash, sprinkle 1 tablespoon of salt over the fish wipe, together with the sauce into the dish. Half pot of boiling water, increase 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 carp




Features: Fish integrity, fish Ruannen, delicious savor, Tang Qing Wei Chun.

material: 500 grams net weight of grass carp. favor a light pepper and processors who prop wine alternatively brandy do braised cheap juice

material:

1. braised sauce made of raw substances

2. with a good raw material. evenly wrapped with salt and pepper, marinate for 1 hour

production process:

desalination and pepper , but also in the abdominal crater of the fish knife cut flowers at the head, put onions, so steamed when it can work out and smell the marinated after, on the pot, over middling 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 peppery, add elements, 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 muscular sauce pan, sauce.
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(6) Steamed turbot


turbot with salt, MSG, wine, ginger, onion,

wok over high heat for 7 minutes; fish out steamed ginger, spring onion,

and then put in the fish onion, soy sauce, soy sauce, topped with hot oil can be. Thorn less meat, 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

approach:

1, butterfish to 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 high 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, ginger, put onion, ginger, onion ginger oil poured on heated filament, the steamed fish sauce is also poured, put with coriander, red chilli embellishment.
(8) Steamed perch


Ingredients: 600 g

mandarin fish sauce: 30 grams of vegetable oil, onion 15 grams, 10 grams of ginger, pepper, 2 grams, 3 grams of salt, soy sauce 15 grams

practice:

1. fresh settle, remove the internal organs, wash stand;

2. onions to the basis, ginger peeled, washed and chopped;

3. salt, white pepper, smooth evenly over fish;

4. and then scatter evenly with chopped ginger foam fish;

5. to put the fish dish with have to seethe the water into the jug and steam as 13 minutes;

6. Discard behind steaming dish of water, to fish topped with a svelte wafer of evenly
soy sauce
7. and then ran to the fish evenly covered with chopped onions;

8. under a separate pot, the bombard, to Guo Lifang 45 grams of oil, till oil out of white cloud;

9. the Youlin the fish, the time when the publish of sizzle and serve swiftly.

How to fish smell:



Wash the fish to the scales after laparotomy, pour some wine into the pot,

will be skillful to smell of fish than zones, and make the fish taste delicious. Wash the fish cut open

, dip in breast can deodorization, can increase the flavor.

eaten fish, savored mouth while chewing above the thirty-five tea, fresh inhalation directly.