The 7 secrets 8 kinds of steamed fish appr

The seven secrets eight kinds of steamed fish
practice



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Tip one: fish in 600 grams of weight control so, the volume of this size, placed in the fish dish, looks pretty, but raw and cooked a good grasp of the stove; Tip 2: elect up fish, fish backbone can be cut off from the abdominal (tail amputated with a knife) to Anti-steamed fish leaving the fish because the fish bones shrink the overall deformation, but if you are relatively unfamiliar with the craft, can not cut the line, so not started steaming, put the fish spoil deformation. Clean up the fish after the fish on both sides scatter your lard (edible vegetable oil also improvise is), then submerge a little white wine (you can also attempt to mallet some wine, and perhaps also built a fashionable flavor);
Tip 3: The about 50 grams of meat mix in a little soy sauce, sesame oil, salt, ginger, mushrooms after the bring an end to ...to the belly of the fish, can make the taste more fresh fish, but also hold up the belly of the fish, so full steam out of the fish body;
tips Four: Take great pieces of ginger, cut into uniform to take the longest partition of beautiful fine filament, will take the middle of the green onions (Buqingbubai Department, and ginger so long) strips, (for beauty, occasion detriment of appetite) in the shop fish on the plate, the fish into the dish and then sprinkle some ginger in the fish wire;
Tip five: Be sure apt open water in the steamer, and then the fish wok (do not fish ashore a steaming pot of cold water, then to fall through the Many steamed vegetables are the mystery of wok steamed food behind the water);
Tip six: 6-7 minutes to steam off the heat (the furnace is top secret);
Tip seven: Turn off the heat after , do not open the lid, the fish do not pan out, the use of pot sweltering salt) poured over the fish (can not put MSG in array to light, fresh), then put on a few scattered at haphazard after the coriander and serve and began to eat. Features: This tender such as fish, tofu, incense, such as crab meat, light and reanimating. If you eat when there are others here, you ambition to align the belly of the fish chopsticks quietly as presently as likely (the most fragrant essence of the maximum tender place), pre-emptive!

seven points to add:
1, if it is steamed lotus grass carp and other fish or larger fish (heaviness should be controlled at 1000 grams), steaming time can be amplified for 2-3 minutes, But do not be too long. Do not forget the
2, steamed slightly larger fish, fish off the shelf in two chopsticks, the fish depart the chassis on the head of, fish full hot instant circumstance, after the pan in the pantry, noiselessly withdraw the chopsticks, Do not let Chike find your tips.
3, steaming slightly larger fish, the fish can stand up (favor a fish swimming in the water the course) steam. At this time, can be a savings of 5 cm long, green onions slackened abdomen, stable and unchanging, so that the fish, put the fish on both sides buckle fixed two small ceramic fish bowl (hold the pork inside the belly of the fish). At this point, you can also fish on either sides of every side of the aircraft in Mito, and tool joints in every direcotry into a ginger. Steamed fish, would withdraw small bowl and then serve.
4, can also be tuned, ready to finally pour in the fish body (soy sauce,Supras, vinegar, oil) juice in a small bowl, onward with the fish on a steaming pot, until the fish after the pan, this seasoning Remove from pan, gush in the fish, such as pouring beverage, compared with the before raw juice, a tiny someone jerky, fish taste better lukewarm fragrant and soft, suitable for the retired and those who prefer a light taste.
5, after the fish into the steamer boiling water, three minutes, remove,Women's Supra Skytop II, throw the soup plate, then into the steamer to steam. This decision is not cooked fish fishy, ​​especially momentous.
6, the steamed fish before, holding the head and tail curve on the 1st see at the fish, the fish bend the mat one basis ginger, steamed fish, would assure the arch of the waist was a vivid shape to the points.
7, shells steamed fish, only three minutes in the steam drained the soup with salt, onion and ham very fine wire seven or eight wire, and other spices Yigai not to highlight the fish taste.



steamed fish of seven mutual sense

1. salt Method: Wash the fish control dry, sprinkle with fine salt, obliterate evenly over the fish, if fish, should also hurl the salt in the paunch, pickled half-hour, re-production. After this manipulation the fish, steamed non-friable, into a dish can be tasty.
2. Add fowl portly law: do steamed fish, in counting to put away condiments, the fish then chunks chicken fat on top, so that fish sponge the chicken fat, delicious steamed after slippery.
3. boiling water on the salver method: steamed fish, the other on the salver of water boiling and then steamed, and to reclosable lid. This ambition be steamed fish fresh and delicious, pure flavor.
4. smearing abrasive Method: steamed fish, first apply some powder on the fish, steaming is not exposed when the lid. Such as the 250g weight of fish, the same thickness in the case of fish, steam 8-10 minutes. Weight gain per 250g, more steam for 5 minutes.
5. beer breast dip method: the larger the fish smell steamed, soggy with beer marinate for 10-15 minutes and then steamed, not only keen smell,Women's Supra Vaider Shoes, but also have a crab flavor.
6. remnant steamed fish method: eat steamed fish, such as time, can eat into an egg, made of egg or fish, so fish is not fishy.
7. steamed little head: a small head and nutritious, but less meat to eat. Such as the first head on the case of the board, chopped into fine crumbs with a knife, enlarge the bowl, add the right amount of flour and MSG, cooking wine, pepper, ginger at the end, even after mixing, stir-steam 10 minutes, then taste delicious fish head soup is done.

8 kinds of steamed fish approach



(1) steamed grouper
Features: Fish integrity, fish fresh, plump and smooth, nice incense perfume.
raw material: a grouper (measuring about 1000 g). Pork suet 50 grams. 5 grams of salt, monosodium glutamate 0.5 grams, Shao brandy 15 grams, onion 5 grams. Soy sauce 25 grams, ginger 10 grams.
production process: the grouper massacre, clean. 5 on the fish on both sides Ji knife, cut the meat suet 10. Each incision in the fish into pork suet, ginger and scallion each 1. Then take a cup. Add salt, soy sauce and rice wine, along with the fish on the steamer, steaming, stir to pattern fish knives can be clear. Pick onions, ginger, pork suet pieces, sprinkled with MSG, soy sauce, bring the flavor of steamed stuff can be eaten.
(2) steamed bream
Features: Complete Fish, fish Ruannen, delicious taste, Tang Qing Wei Chun.
ingredients: a fresh bream (weight about 750 grams). Cooked ham, 15 grams, 2.5 grams raw bamboo shoots, water, mushrooms 25 grams. Suet small 10 grams, 4 grams ginger,Supra Indy NS Shoes, ginger rice, 3 grams, scallion 5 grams, 5 grams of vinegar, salt, 4 grams, 3 grams of MSG, rice wine, 2 grams, 2 grams onion, broth 250 grams.
production process: the bream slaughter to the scales, gills, the abdominal viscera to the wash, then boil for a short look forto the boiling pot, clear, scrape off the black film, rinse the fish back in the straight chapters of cruciferous Ji knife, put the fish in the deep dish, seq will bamboo shoots, increases, suet Ding, ham slices on fish, add salt, rice wine, broth, add the ginger, scallion, stir into the steamer steam for 10 minutes until the fish is adult and emphatic eyes, remove the ginger from the imprison, the other bowl with the juice into the bottle, the fish behind into the long conference would be a bowl of soup into juice, salt, MSG and boiling broth 70 g, alignment taste, then pour over fish and serve. When food comes with ginger, vinegar, Zhan Shi.


(3) steamed shirt
Features: Complete Fish, fish Ruannen, savory savor, Tom clean pure taste.
production process:
1, the agreeable (the ice should not be steamed) to wash the water, with a small amount of wiping the surface points are;
2, ginger cut into the bottom and the surface, the stomach also plug a;
3, steamed 10 minutes;
4, cut a green onion with, an oil (with the usual amount of cooking the same);
5, a spatter chopped green onion, the value of Li Kui Zi ~ Drizzle soy sauce, oil on the surface.

TIPS:
sentence to discern if the general steamed eyes, if eyes white and prominent, and that versed;
If the ratio, before the next can first paint a knife in the chasm a few, more steamed;
put ginger is needful to do, not whichever cooking means.



(4) sea bass steamed lemon
Features: Complete Fish, fish Ruannen, delicious taste, flavor Tang Qing alcohol.
Material: bass (1, 1 kg), lemon (2), coriander (1), red pepper (1), garlic (3)
sauce: fish sauce (4 tablespoons), sugar (2 tablespoons), salt (1 tablespoon)
Tools: Juicer
Wash 2 lemons, each cut in half, one half of lemon on the juicer, and squeeze out the juice to, make lemonade stand. The remaining half a lemon with a knife cut into thin slices, placed in a dish for decoration intentions. Making clothes flat to chop garlic Rong, red pepper, cut into small, parsley stems and wash the parsley chopped, coriander leaves keep aside.
tune sauce: the garlic, red pepper, small, coriander in a bowl, add 4 tablespoons fish sauce, 2 tablespoons of sugar and equitable a good squeeze of lemon juice, merge well and set alongside.
The bass wash, sprinkle 1 tablespoon salt and wipe over the fish, along with the sauce into the dish. Half pot of boiling water into the sea bass and sauce, cover and steam for 7-8 minutes, until fish eyes protruding, see the fish with chopsticks. Remove the steamed sea bass and sauce, the sauce and pour over the fish, put some coriander leaves to make decorative.


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(5) steamed grass carp
Features: Complete Fish, fish Ruannen, delicious taste, Tang Qing Wei Chun.
materials: 500 grams of grass carp web. those who prefer a light hold pepper powder and processing wine, liquor, or cheap to do the
braised sauce ingredients:
1. do braised sauce ingredients
2 . with good material. evenly with salt and pepper, marinate 1 hour
making process: removing salt and pepper, but also the abdominal cavity in fish sword cut flowers at the pate put onions, so steamed while it can work out and smell the marinated, after the pot, the steam for 8 minutes. 8 minutes after, the pan, put the fish dish, Oh, the aroma namely out. Chaoshao oil, till 89 minutes heat, add factors, saute. emulated at adding sugar,Supra Skytop II Shoes, vinegar, wine, pepper and soy sauce and the right amount of water, after boiling, Gaixiao launch, close the pan thick soup, sauce.


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(6)
turbot steamed turbot with salt, MSG, alcohol, ginger, onions, wok and steam for 7 minutes;
steamed fish out the ginger, then the fish who put onion, soy sauce, soy sauce, topped with peppery oil can.
fewer meat thorns, very delicious.



(7) steamed butterfish
material: butterfish a
sauce: wine 5g 10g scallion 10g ginger salad oil 10g onion 10g ginger 10g salt 5g red chilli coriander 2g 2g
practice:
1, butterfish to the gills, gutted, cleaned fish back Ji spent knife.
2, within the code on the disc spring onion, ginger, steamed into the butterfish dish, fish and then code the scallion, ginger, pour wine, salt.
3, pot drainage tray, open water, the dish into the steaming, the steam for 10 minutes off the fire, then the virtual steam 5 minutes.
4, the fish on a plate removed from the drawer, pick out scallion, ginger, put onion, ginger, ginger oil poured on the heated cable, the steamed fish sauce is poured over, put parsley, red chilli embellishment.


(8) Steamed perch
Ingredients: 600 g
mandarin sauce: vegetable oil 30 grams, onion 15 grams,Supra Shoes, ginger 10 grams of pepper 2 grams of salt 3 grams, soy sauce 15 grams
practice:
1. fresh settle, remove the inner organs, wash stand;
2. onions to the root, ginger, peeled, washed, chopped;
3. salt, pearly pepper, smooth evenly over fish;
4. and then spread evenly with chopped ginger bubble fish;
5. Even the fish have to boil the water tray into the jug, steam because 13 minutes;
6. After steaming dish of water drained, evenly to the fish topped with a svelte wafer of sauce
7. and then to the fish and then 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. Youlin in the fish, when given the sizzle when you can eat .

clever to fishy:

Caesarean section will be cleaned fish to the scales, pour some wine into the pot, you can besides area fish smell, and make the fish taste delicious.
fish tear open clean, steep for a when in the breast can deodorization, tin mushroom the flavor.