How to steam steamed bass with no smell at all in the hotel?

I didn't feel fishy when steaming bass at home, and the method was simple.

First, I bought fresh live bass. Now I buy S in the vegetable market, and then I go home and wash it with cold water. Then I made a few cuts on both sides of my back, put a little salt in it and marinated it a little.

Prepare ginger slices and shred onions. If you like the taste of garlic, you can also slice it. Put ginger slices on each knife edge, or put a little on the fish's stomach. Both sides, and shredded onion, too. Then put them in a pot and steam them in water. Generally, more than a kilo of bass will steam for 15 minutes, which is almost enough. Turn off the fire and stew for two or three minutes, then pour out the excess ginger slices and shredded onion.

Do it simply every time, and don't eat anything fishy. Of course, some people like spicy food. You can also add some millet spicy on it and pour hot oil on it. It's really simple.

1/ Fish selection, go to the supermarket or vegetable market to buy fresh live bass for the seller to handle.

2/ Go home and rinse the fish and tear off the black film on the abdomen, otherwise it will smell fishy.

3/ Shred ginger, put it on the belly and body of the fish, and boil water at the same time. After the water is boiled, put the fish on high fire for 8 minutes, and then simmer for 2 minutes when the fire is turned off.

4/ Stir-fry shredded chives in another pot and pour them over the fish. Then steam the fish with soy sauce along the edge of the plate. A fresh steamed bass with the same taste as the hotel is ready. Try it quickly!

First, make sure the fish must be live fish.

1. Live perch cuts the connection point of both gills with a knife and bleeds.

2. Scrape the scales, kill them, wash them, and change knives along the spine from the bottom and top of the fish, so that they are easy to cook.

3. Prepare cooking wine, ginger and chopped green onion, and marinate the fish for 10 minute.

4. After the steamer is boiled, put the fish on the plate, put ginger slices and onions on the stomach and back, and keep steaming for 8 to 12 minutes.

5. Shred shallots and put them on the back of steamed bass. Peanut oil is heated at 2 10 degree and quickly poured on shredded chives, and then poured on steamed fish and soy sauce.

This way it won't smell bad. Eat while it's hot.

Steamed Chinese Bass

There is a reason why the steamed bass in the hotel has no smell!

First: when killing fish, you must put the blood of the fish clean! Cut a small hole in the fish tail and let it bleed clean!

Second: Be sure to get rid of the impurities in your stomach!

Third: the most important thing about ginger and onion is to put more ginger and onion in the fish gills! Steamed bass can't last long! After a long time, meat will become firewood! 7 to 10 minutes or so!

Fourth: pour some oil, cut some onion and put it on the fish! Burn 80% oil and pour it on! Produce fragrance!

Pay attention to the chef, and there will be more dishes to share with you!

Steamed bass without fishy smell. Come on, prepare the ingredients:

Fresh bass, onion, ginger, coriander, steamed fish sauce, peanut oil.

Try to choose marine fish (sea bass can also be fresh water), cut the fish into three sections, keep the abdominal bones, soak them in vinegar and more than 40% white wine, rub them for 15-20 minutes (exaggerated), then rub them with salt water with a concentration of about 8% for 5 minutes (exaggerated), and then absorb water with kitchen paper (this step is very important).

A tall capsule cut into two pieces.

The fishy smell of marine fish can be largely attributed to trimethylamine.

Trimethylamine Baidu Encyclopedia Page

Trimethylamine can almost be said to be one of the main reasons for the fishy smell (and of course the rancid smell).

But! This does not mean that trimethylamine should be sentenced to death!

Because trimethylamine itself is called trimethylamine oxide in marine fish, river fish or all fish, it may be absurd to use trimethylamine oxide compared with the above words, because it is almost one of the delicious sources of fish.

Trimethylamine oxide Baidu encyclopedia page

Many people may simply think that the delicacy of marine fish is only due to sodium glutamate, but TMAO, which is several times the average of river fish, is the source of fresh fish.

To sum up, in fact, just one sentence

The fishy smell is due to the fact that trimethylamine oxide, which is derived from umami taste, is decomposed into trimethylamine with strong fishy smell by environmental high temperature and enzymes in the body after the fish dies.

So eliminating the fishy smell = killing trimethylamine.

The method of killing trimethylamine is written in the encyclopedia entry.

Soluble in water, ethanol and ether.

What is ethanol → alcohol → spirits containing alcohol = spirits can remove fishy smell?

The reason why salt water is used for soaking and rubbing is because salt water can destroy mucous glands and kill all kinds of microorganisms attached to fish skin and fish body. Mucus secreted by mucous glands usually contains a lot of trimethylamine, and salt water can kill various microorganisms and fish mucus in the simplest and most convenient way.

Kneading and washing (increasing strength) can speed up the reaction process.

The significance of water absorption of kitchen paper lies in removing reaction products, ensuring taste and outstanding fat, and ensuring the steaming temperature of fish fillets.

This question is asked to the right person. Someone in the family is a hotel chef. This is a home-cooked dish that is often cooked.

Whether a dish is delicious or not, the most important thing is the choice of ingredients. So the first thing is to buy a fresh live bass, and the second thing is cooking skills.

The specific steps of steaming bass are as follows:

1. Cut the fish open, take out the internal organs, make several cuts on the surface, and then lay it flat on the plate. 2. Wipe the fish evenly with salt, and then spread with shredded ginger. 3. After the water in the pot is boiled, steam the fish in the pot. At this time, the key point is to grasp the time. For example, a catty of fish is steamed for 8 minutes, then the lid is not opened, and the fish is stewed in the pot for another 2 minutes by using the steam waste heat of the pot, and then the fish is taken out, so that the fish will not be firewood, and it will be particularly tender and smooth.

4. Pour out the steamed water from the fish dish, then pour in fresh soy sauce and spread with shredded onion and garlic. The last and most important step is to put cooking oil in the pot, heat the oil and pour hot oil on the fish. At this time, the house is full of fragrance, and an authentic steamed bass is completed.

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This is not difficult. Put a little ginger slices on the perch, sprinkle with chopped green onion, ginger, garlic, pepper, salt, sugar, soy sauce, vinegar, wine and chicken essence, steam for 15 minutes, sprinkle with chopped green onion and pour hot oil, and take out! Make sure the room is full of fragrance and enjoy it. People who don't like fish can't refuse this steamed bass.

Please see the video for detailed steps ~