[ migrate ] steamed fish 8 secretly train

Steamed fish of the seven secrets




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 grip of the stove;



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 contraction of the fish leaving the fish bone overall distortion, but if you compare curious art, 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 dyed with a little white wine (you can also attempt to stick some wine, and perhaps also created a current flavor);



Tip three: to approximately 50 grams of meat mingle a little soy sauce, sesame oil, salt, ginger, shiitake mushrooms into the belly of the fish after the end, it can empower more fresh fish, but also support up the belly of the fish taste so steamed fish body full;


Tip four: take colossal ginger, cut into uniform to take the longest segment of beauteous fine filament, take the medium of the green onions (Buqingbubai Department, and ginger equal width) shredded, (to outward, elicit desire) 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 jug, and then the fish wok (do no fish aboard the steaming pot of cold water, then fall via the. a lot of steamed vegetables are the hidden of the water boiled and steamed edible 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 stopper, the fish did not pan out,GHD Rare Straighteners, the use of pot Yu Wen quickly after the pan 5-8 minutes, then a good pre-prepared sauces (soy sauce, vinegar, food vegetable oil, little salt or not salt) poured over the fish (can not put MSG in mandate 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 for crab meat, light and activating. If you eat when there are others here, you ambition to quietly aligned belly of the fish chopsticks as presently as likely (the maximum fragrant elite of the maximum tender location), pre-emptive!









Added seven points:




1, if it is steamed lotus grass carp and other larger fish or fish (weight ought be controlled at 1000 grams), steaming period can be stretched by 2-3 minutes ,GHD Diamond Flag 2011, 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 on the head of, fully exposed to heat the instant the fish, pan after the kitchen,GHD Straighteners NZ, quietly withdraw from the chopsticks, do not let Chike detect your tips.



3, steaming slightly larger fish, the fish can also be set up (like a fish swimming in the water the course) steam. At this time, 1 can save 5 cm long green onions alleviated belly of the fish, settled and unchanging, so namely the fish, put the fish on either sides buckle nailed 2 small ceramic fish bowl (hold the meat inside the abdomen of the fish.) At this point, you can also fish on either sides of every side of the aircraft in Mito, tool joints in each direcotry into a ginger. Steamed fish, it will retreat dissimilar small bowl and serve.



4, tin too be a good tune, prepared to eventually gush in the fish body (soy sauce, vinegar, oil) juice in a small bowl, together with the fish on the steaming pot, until later the pan fish, this sauce is also cleared from the pot, gush in the fish, so hygiene sauce juice likened with the before, less some jerky, fish taste extra fragrant lukewarm soft light for the retired and the like who's taste.



5, after the fish into the steamer boiling water,GHD Purple Gift Set, removed after 3 minutes, drained the soup plate, and then persist to steam into the steamer. This determines the cooked fish is not fishy, ​​particularly essential.



6, the steamed fish ahead the first kneel on the ends of the fish hold, in the context of a Ginger mat bend the fish, steamed fish was a migrate 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 very fine silk in July, August silk, no other spices Yigai to highlight the fish taste.









Steamed fish of seven prevalent 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 tasteful.



2. Add chicken stock Method: do steamed fish, in appending to condiments put away, but then the top piece chicken portly 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 abrasive Method: steamed fish, first, apply some powder on the fish, steaming is not exposed when the lid. 250g weight, such as fish, invariable thickness in the case of fish, steam 8-10 minutes. Weight per 250g, more steam for 5 minutes.



5. malt chest submerge method: the larger the fish flavor steamed, soaked with beer marinate for 10-15 minutes and then steamed, not merely smell sharply, but also a species of crab flavor.



6. remnant steamed fish method: If one can not eat steamed fish, may eat into one egg, made of fish, steamed eggs, so the fish is not fishy.



7. steamed little head: a small pate and nutritious, merely dine fewer flesh. If the board 1st on the circumstance of the brain, chopped into fine crumbs with a knife, enlarge bowl, join the right measure of flour and MSG,GHD Benefit Straighteners, cooking wine, pepper, onion ginger by the end, stirring evenly, stir-steam 10 minutes, then savor palatable fish head soup is done.






train of eight steamed fish








(1) steamed


Features: Fish integrity, fish fresh, plump and smooth, fine incense 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 massacre, 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, along with the fish on the steamer, steaming to stir clear 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 honesty, 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 dark movie, rinse the fish back in the location 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 adult and prominent eyes, remove the onion ginger from the trap, the juice bottle into a separate bowl, the fish back into the long conference. the soup into the bowl of juice, salt, 70 grams of MSG and the boiling broth, modifying 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 manufacturers to see whether the steamed eyes, if eyes and pearly and emphatic, apparently familiar;

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

put ginger is required to do, not anyone cooking usages.










(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), 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 appliance, the coerce to squeeze out the juice, make lemonade stand. The remaining half a lemon with a knife cut into skinny slices, placed in the plate for elaboration intentions. Chop garlic flat shot to clothes Rong, red pepper cut into small, clean the parsley stems chopped parsley, coriander leaves reserve alongside.

migrate the 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, 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 heaviness of grass carp. favor a light pepper and processors who prop wine or brandy do braised low beverage

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 cavity of the fish knife hack flowers at the head, put onions, so steamed when it can go out and smell the marinated after, on the pot, over middling heat 8 minutes .8 minutes later, the pan, put on the fish panel, Oh, the aroma is out. Chao Shao Come on, till the 89 hot, add factors, stir fry. then additional to the vinegar, sugar,GHD Red Butterfly 2011, 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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(6) Steamed turbot



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

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

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


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 perch, remove the inner organs, wash stand;

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

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

4. and then spread evenly with chopped ginger bubble fish;

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

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

8. under a divide pot, the fire, to Guo Lifang 45 grams of oil, till oil out of white cigarette;

9. the Youlin the fish, the time when the issue of sizzle and serve immediately.

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 districts, and make the fish taste delicious. Wash the fish cut open

, dip in milk can deodorization, can addition the flavor.

eaten fish, flavored mouth when chewing on the thirty-five tea, fresh expiration immediately.