How to make steamed fish delicious and simple

How to make steamed fish delicious and simple

Do you know how to make steamed fish delicious and simple? Many people like to eat fish, but they can't cook delicious fish. Fish has high nutritional value and good taste. Here I'll share with you some simple methods of steaming fish, hoping to help you.

How to cook steamed fish delicious and simple 1 Cantonese steamed fish

Material: 600g grouper.

Accessories: peanut oil, soy sauce, soy sauce, sugar, ginger.

Exercise:

1. Wash the fish, remove the scales and the belly of the fish, and make several cuts on the back of the fish.

2. Put the onion pieces on the plate and put two chopsticks to help the fish steam. Put the fish on it and spread with shredded ginger.

3. Add water to the pot to boil, and steam the fish in the pot for about 8 minutes.

4. After the fish is out of the pot, remove the shredded ginger and onion and pour out the steamed fish juice.

5. The steamed fish is covered with shredded onion.

6, the pot is hot, steam the raw juice of the fish with soy sauce and soy sauce, adjust the white sugar into a salty sauce suitable for your taste, pour it next to the fish, then cook a proper amount of peanut oil and pour it on the fish.

7. Delicious steamed fish is ready.

The secret of cooking Cantonese steamed fish

1, back surgery is inevitable.

Anyone who has eaten fish knows that the meat on the back of fish is the thickest and the most difficult to mature and taste. But almost 80% hotels don't open fish backs first or arrange flowers in places with thick meat, because it's too much trouble. But when the fish's back is mature, the meat quality of other parts of the fish is a little old, so it is naturally not tender enough to eat. So, I suggest you take two or three seconds to open the fish's back.

Chopsticks are placed in parallel.

Now many people know how to steam fish. Sometimes chopsticks should be placed under the fish, which can play the role of "shun" qi and is more conducive to the maturity of the fish. But how to put chopsticks correctly? Place it parallel to the fish, preferably near the back of the fish. Some chefs put the fish and chopsticks vertically, which is wrong, because the fish belly is easy to mature and the meat is the most tender, and the chopsticks placed below will change the shape of the fish belly.

3. The fish head faces inward and the fish tail faces outward.

After the fish is put in the plate, it must not be steamed in the steamer at will. The correct way is: the fish head is in the steamer and the fish tail is outside, which means that the fish head is at the innermost side of the steamer and the fish tail is close to the steamer door. Why do you say that? That's because the gas in the steamer is transferred from the inside to the outside, so the gas at the innermost part of the steamer is more abundant than that at the door of the steamer, and the fish head is a difficult part to cook, so the fish head must face inward and the fish tail should face outward.

Step 4 add onions to the bottom

The principle of onion and chopstick pad is basically the same, but after putting chopsticks, onion should be put on, because onion can play a role in removing odor. After the fish is steamed, remove the onions.

5. Don't sprinkle ginger slices casually.

In the past, when cooking steamed fish, we sprinkled ginger slices on the fish at will, which was actually incorrect. The correct way: put ginger slices in the gills of fish. Fish gills are the most fishy parts of fish, so putting ginger slices in fish gills can remove fishy smell more directly and effectively, which is equal to "getting twice the result with half the effort", while sprinkling ginger slices on fish naturally equals "getting twice the result with half the effort".

How to make steamed fish delicious and simple 2. Steamed fish with ancient flavor

Ingredients: 1 perch, 100g shredded pork belly, red pepper, oil, onion, ginger, garlic, rice wine, lobster sauce, soy sauce, oyster sauce and sugar.

Practice: 1) Treat perch 2) Prepare raw materials 3) Put shredded pork into a bowl, add rice wine and stir well 4) Add chopped green onion, Jiang Mo and minced garlic 5) Add fermented soybean 6) Add soy sauce, white sugar and oyster sauce 7) Stir well together 8) Cut the fish from dorsal fin to fish keel with a knife, so that the fish is easy to cook 9) Add water to the pot and boil it, and remove fishy smell (/). After the water is boiled, it takes about 15 minutes to put the fish on the steamer (13).

Steamed Wuchang Fish

Ingredients: 1 Wuchang fish, appropriate amount of ginger, appropriate amount of onion.

Practice: 1) eviscerate Wuchang fish and wash it. 2) Cross the well on both sides, and code the fish with salt and cooking wine on both sides. 3) Put the shredded onion and ginger into the dish. 4) Put the fish on shredded onion and ginger, and code them with shredded onion and minced garlic. 5) Then, code the shreds of two peppers. 6) Steam in a steamer for 12 minutes. 7) Take out the steamed Wuchang fish. 8) Boil peanut oil and pour it on Wuchang fish. 9) The delicious steamed wuchang fish is ready, and its fragrance is overflowing.

Steamed osmanthus fish

Ingredients: 1 osmanthus fish, oil, salt, cooking wine, pepper, onion, ginger, steamed fish sauce, carrot and onion leaves.

Practice: 1) Remove gills, scales and bellies of osmanthus fish and wash them. 2) Cut several knives on both sides of the fish, sprinkle some shredded ginger, pepper and salt on the whole body of the fish, and marinate for 30 minutes. 3) Drain the marinade of the fish, put it on a big plate, and put some onions and ginger slices in the belly of the fish. 4) Sprinkle some onions, ginger and cooking wine. 5) Boil the water in the pot, put it in a fish dish and steam for 12 minutes. 6) Fill it for 2 minutes and drain the juice in the fish dish. 7) Remove the ginger slices and green onions from the fish. 8) Add some steamed fish soy sauce. 9) Add shredded onion, onion leaves and shredded carrot. 10) Heat the oil and pour it on the fish.

Steamed fish head with perilla

Ingredients: 450g fish head, oil, salt, cooking wine, onion, ginger, soy sauce and chopped pepper.

Practice: 1) Soak dried perilla leaves in water for a while, and then chop them. 2) Spread onion segments on the bottom of the dish. 3) Coat the fish head with salt and pour the cooking wine on the onion. 4) Add chopped chilli and perilla. Steam in a boiling pot for 15 minutes. 5) Pour in soy sauce, pour in hot oil and decorate with shredded onion.

Steamed fish with soy sauce

Ingredients: snapper 450g, shredded ginger 1 0g, shallot10g, salt 18 teaspoon, cooking wine 14 teaspoon, Haitian soy sauce1teaspoon.

Practice: 1) Cut open the belly of bream, take out the internal organs, scrape off the scales, and make a shallow incision on the back fish. 2) Wrap the fish in salt and cooking wine and marinate for 15 minutes. Fill your stomach with leeks and shredded ginger, and then coat the surface with soy sauce. 3) Boil water in the pot, put a fish dish on it, cover it with high fire and steam for 10 minutes. 4) The steamed fish is topped with 1 tsp hot oil. 5) Finally, sprinkle shredded onion, shredded red pepper and shredded coriander on the surface for decoration.

Kaiping Wuchang fish

Ingredients: Wuchang fish 900g, 2 small red peppers, salt 1 tsp, ginger, vinegar 20ml, cooking wine 15ml, chicken essence12 tsp, white pepper, Jiang Mo 10g and minced garlic/kloc-0.

Practice: 1) Live Wuchang fish, remove scales and gouge out cheeks; 2) cut the head and tail with a knife and dig out the internal organs from the side; 3) Cut the middle part into pieces with a knife (it can be cut or not, and the knife method without cutting is to cut from the back, and the parts of the fish belly are connected together. Personally, I think it's better to cut off the fish skin to facilitate pickling); 4) Put the cut fish skin into a large bowl. Add ginger slices, salt, chicken essence, white pepper, cooking wine and vinegar, and marinate for 5- 10 minutes. 5) Discard the fish tail, put the fish head up on the plate, fan the fish fillets in the plate into a triumphant shape, and then sprinkle Jiang Mo and minced garlic on the surface. 6) Put it into a steamer with SAIC, and steam for about 8- 10 minutes. 7).

Steamed fish head with double peppers

Ingredients: silver carp head 600g, white wine, red chopped pepper, yellow pickled pepper, onion, ginger slices, chives, garlic cloves, soy sauce, sesame oil and oil.

Practice: 1) Wash the fish head first and cut it in half with a knife. 2) Rub the fish with salt, wine and vinegar and marinate for a quarter of an hour. 3) Cut all 6 garlic cloves, shallots, ginger slices and coriander leaves into fine powder. 4) Put into a bowl and add sesame oil, soy sauce and Chili oil. Prepare red chopped pepper and yellow pickled pepper, pour in white wine and mix well. 5) Mix the chopped peppers and prickly ash, cover the sides of the fish head, put it in a steamer, and steam for 10 minute. Finally, pour out some soup and hot oil.