Steamed fish in 8 practices in 7 secrets

steamed fish in 8 practices in 7 mysteries



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Tip one: fish 600 grams in weight control about the volume of this size, placed in the fish dish, looks beautiful, but also raw and cooked a good 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) to Anti-fish, steamed fish, the fish bone contraction leaving the overall deformation,GHD Hair Straightener NZ, but if you are relatively unfamiliar 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 stained with a little white wine (you can also attempt to stick some wine, and perhaps also built a current flavor);
Tip three: the about 50 grams meat, mix a little soy sauce, sesame oil, salt, ginger, shiitake mushrooms into the belly of the fish after the end, it can enable extra fresh fish flavor can be propped up inside the fish, steamed fish to form full;
Tips Fourth: Take massive ginger, slit into uniform to take the longest partition of beauteous nice filament, take the medium of the green onions (Buqingbubai Department, and the length of ginger, etc.) shredded, (to appearance, evoke desire) scatter fish panel, fish the fish into the dish and then sprinkle some onion ginger silk;
Tip Five: Be sure to water boiled in the steamer, and then the fish wok (do not fish on a steaming pot of chilly water, then to fall via the. a lot of steamed vegetables are the secret of the water boiled and steamed food wok);
Tip six: 6-7 minutes to steam off the heat (the furnace is altitude secret);
seven tips: rotate off the heat after Do not open the lid, the fish did not pan out, the use of pot Yu Wen salt) poured over the fish (can not put MSG in array to light, fresh), and then put on a few scattered at irregular and began to eat parsley before serving. Features: This tender such as fish, tofu, incense, such as crab meat, light and reanimating. If you eat when there are others here, you want to quietly aligned belly of the fish chopsticks as soon as possible (the most fragrant essence of the maximum tender location),GHD Precious Gift Set, pre-emptive!

seven points to add:
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 do not be also long. Do not forget the
2, steaming slightly larger fish, the fish from shelves in the 2 chopsticks to make a fish out of the chassis overhead, entirely exposed to heat the immediate the fish, after the pan in the pantry, voicelessly withdraw from the chopsticks, Do not let Chike ascertain your tips.
3, steaming slightly larger fish, the fish can also be set up (like a fish swimming in the water the access) steam. At this time, one can save 5 cm long green onions alleviated belly of the fish, settled and unchanging, so that the fish, put the fish on both sides buckle nailed two 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 aircraft in Mito, tool joints in each folder into a ginger. Steamed fish, it ambition withdraw dissimilar small bowl and serve.
4, can also be a good tune, ready to eventually pour in the fish body (soy sauce, vinegar, oil) beverage in a small bowl, and steam the fish with the jug, until the fish after the pan, this seasoning Remove from pan, pour in the fish, this sauce likened to the before raw juice, a little someone jerky, fish savor better lukewarm fragrant and soft, appropriate for the aged and those who favor the light taste.
5, after the fish into the steamer boiling water, removed after three minutes, drained the soup plate, and then proceed to steam into the steamer. This determines the cooked fish is no fishy, ​​particularly essential.
6, the steamed fish before the first curve aboard the ends of the fish clutch, in the context of a Ginger mat curve the fish, steamed fish was a shake to ensure namely the dramatic arch-shaped waist, 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 filaments, and other spices Yigai not to highlight the fish taste.



steamed fish of seven general sense

1. sprinkle salt Method: Wash the fish control dry, sprinkle with fine salt, erase evenly over the fish, whether it namely a big fish ought be cast in the abdomen merely likewise salt, pickled half-hour re-production. After this management the fish, steamed non-friable, into a dish can be luscious.
2. Add fowl stock Method: do steamed fish, in increase to condiments put away, but then the top piece chicken portly on the meat, so meat absorbs the Chanterelle, sleek after a delicious steamed.
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 abrasive Method: steamed fish, first, apply some powder on the fish, steaming is not exposed when the stopper. 250g weight, such for fish, loyal thickness in the case of fish, steam 8-10 minutes. Weight per 250g, more steam for 5 minutes.
5. beer breast dip method: the larger the fish flavor steamed, soaked with beer marinate for 10-quarterutes and then steamed, not only smell sharply, but also have a crab flavor.
6. remnant steamed fish method: If one can not eat steamed fish, may eat into an eggs, made of fish, steamed egg, so the fish is not fishy.
7. steamed little head: a small pate and nutritious, but eat less flesh. If the embark first on the case of the pate, chopped into fine crumbs with a knife, distend bowl, add the right value 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.

eight steamed fish approach



(1) steamed
Features: Fish integrity meat is tender, plump and smooth, fine incense perfume.
raw materials: a grouper (approximately 1000 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.
production process: the grouper massacre, clean. 5 Ji, on both sides of the fish sword, cut into 10 pig suet. Incision in the fish into each piglet suet, ginger and scallion each 1. Then take a cup. Add salt, soy sauce and Shaoxing wine, according with the fish on the steamer, steaming to stir clear pattern fish knives can be. Pick onions, ginger, meat suet chips, sprinkle with MSG, soy sauce, steamed to bring savoring can be eaten.
(2) steamed bream
Features: Fish integrity, fish Ruannen, delicious taste, Tang Qing Wei Chun.
material: a fresh bream (weight almost 750 grams). Cooked ham, 15 grams, 2.5 grams raw bamboo shoots, water, mushrooms 25 grams. Suet D 10 grams, 4 grams ginger, ginger m 3 grams, 5 grams scallion, vinegar 5 grams, 4 g salt, MSG 3 grams, Shao liquor 2 g, scallion 2 g, broth 250 grams.
production process: the bream slaughter to the scales, gills, the abdominal viscera to wash, then into the boiling pot and seethe for a short, remove, scrape off the dark membrane, rinse the fish back after Ji crosswise of Straight knife, placed the fish in the deep dish, seq will bamboo shoots, mushrooms, suet Ding, ham on the fish, add salt,GHD IV Black Straighteners, Shaoxing wine, broth, add the ginger, scallion, stir into the steamer steam for 10 minutes until the fish is adult and prominent eyes, remove the onion ginger from the trap, the other with juice into the bowl decanter, the fish back into the long session. the soup into the bowl of juice, salt, monosodium glutamate, and boiling broth 70 g, combination taste, then pour over the fish Serve. When food comes with ginger, vinegar Zhan Shi.


(3) Steamed shirt
Features: Fish honesty, fish Ruannen, delicious taste, the soup Ching are best.
product process:
1, the good (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, navel in it, a;
3, below steam for 10 minutes;
4, cut a green onion with, one oil (with the usual amount of cooking the same);
5, a sprinkle chopped green onion, the amount of Li Kui Zi ~ Drizzle soy sauce, oil on the surface.

TIPS:
sentence to penetrate whether the common steamed eyes, if eyes and white and emphatic, apparently familiar;
If the percentage, before the afterward can first few blows with a knife in the paint, more steamed;
put ginger is required to do, not anyone cooking usage.



(4) Steamed lemon sea bass
Features: Fish integrity, fish Ruannen, delicious taste, Tang Qing taste alcohol.
Material: bass (1, 1 kg), lemon (2), coriander (1), ruddy pepper (1), garlic (3)
sauce: fish sauce (4 tbsp), sugar (2 tablespoons), salt (1 tablespoon)
Tools: Juicers
Wash 2 lemons, each cut in half, one half of the lemon juice on the device, the hard squeeze out the juice to, make lemonade stand. The remaining half a lemon with a knife cut into thin slices, placed in the plate for decoration intentions. Chop garlic flat shot to clothing Rong, red pepper cut into small, wash the parsley stems chopped parsley, coriander leaves reserve alongside.
tune sauce: the garlic, red peppers, coriander in a bowl, add 4 tablespoons fish sauce, 2 tablespoons of sugar and just a good squeeze of lemon juice, mix well leftover.
the bass wash, sprinkle 1 tablespoon of salt over the fish wipe, attach with the sauce into the dish. Half pot of boiling water, multiplication 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 grass carp
Features: Fish integrity, fish Ruannen, delicious taste, Tang Qing Wei Chun.
material: 500 grams web weight of grass carp. like a light pepper and processors who hold wine, brandy, alternatively low levels of raw materials to do stewed juice
:
1. do braised sauce elements
2 . with a agreeable raw matter. evenly wrapped with salt and pepper, marinate for 1 hour
production process: desalination and pepper, but also in the abdominal hole of fish flowers at the head of the knife cut onion placed, so that steamed when it can work out and smell the marinated, the last pot,GHD Purple Gift Set, over medium heat 8 minutes .8 minutes after, the pan, put the fish plate, Oh, the aroma is out. Chao Shao Come on, till the 89 heat, add ingredients, saute. then additional to the vinegar and wine, pepper and sugar, soy sauce and the right amount of water, after boiling, Gaixiao fire, condensed juice collection pan, sauce.


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(6)
steamed turbot turbot with salt, MSG, wine, ginger, onions, wok over high heat for 7 minutes;
steamed fish out the ginger and onion, then the fish who put onion, soy sauce, soy sauce, topped with peppery oil can be.
fewer meat thorns, savory.



(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
practice:
1, butterfish to the 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 tray 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, elect out scallion, ginger, put onion, ginger, onion ginger oil poured on heated filament, the steamed fish sauce is also poured, put parsley, red chilli embellishment.


(8) Steamed perch
Ingredients: 600 g
mandarin fish sauce: 30 grams of vegetable oil, onion 15 grams, ginger 10 grams, 2 grams of pepper, salt 3 grams, 15 grams of soy sauce
practice:
1. fresh perch, remove the interior organs, wash stand;
2. onions to the root, ginger peeled, rinsed and chopped;
3. salt, pearly pepper, flat evenly over fish;
4. and then spread evenly with chopped ginger foam fish;
5. Even the fish dishes have been put into the pot of boiling water, Steam for 13 minutes;
6. Discard after steaming dish of water,GHD MK4 Pure Straighteners, to fish topped with a skinny wafer of evenly sauce
7. and then ran to the fish evenly covered with chopped onions;
8. under a detach pot, the launch, to Guo Lifang 45 grams of oil, till oil out of white cloud;
9. the Youlin the fish, the time while the issue of sizzle,GHD Blue Straighteners, you can eat . How to fish smell

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Wash the fish to the scales after laparotomy, pour some wine into the pot, you can except zone fish smell, and make the fish taste delicious. Wash the fish cut open
, dip in milk can deodorization, can addition the flavor.