[ transmit ] steamed fish 8 secretly train

Steamed fish of the seven mysteries




Tip one: fish weight control at 600 grams, the volume of this size, placed in the fish tray, looks smart, but too raw and cooked a good grab of the furnace;



Tip two: wash up the fish, the fish backbone can be cut off from the abdominal (tail amputated with a knife), steamed fish, to discourage shrinkage of the fish leaving the fish bone overall deformation, but whether you contrast strange craft, do not cut the line also, 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 smudged with a little white wine (you can also attempt to mallet some wine, and perhaps also established a new flavor);



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


Tip four: take great ginger, cut into uniform to take the longest section of beautiful fine filament, take the medium of the green onions (Buqingbubai Department, and ginger equal width) shredded, (to advent, induce appetite) 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 pot, and then the fish wok (do not fish on the steaming pot of chilly water, then fall via the. a lot of steamed vegetables are the secret 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, the use of boiler Yu Wen immediately after the pan 5-8 minutes, then a good pre-prepared sauces (soy sauce,GHD MK4 Pure Straighteners, vinegar, edible vegetable fuel, little salt or no salt) gushed over the fish (can not put MSG in order to light, fresh), then randomly parsley before serving put a few dispersed and began to eat. Features: This tender such as fish, tofu, annoy, such as crab meat, light and refreshing. If you eat when there are others here, you absence to noiselessly aligned abdomen of the fish chopsticks as soon as feasible (the maximum fragrant core of the maximum tender area), pre-emptive!









Added seven points:




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 extended along 2-3 minutes , 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 overhead, fully exposed to heat the immediate the fish, pan after the pantry, quietly 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 way) steam. At this time, one can retention 5 cm long green onions slackened belly of the fish, stable and unchanging, so that the fish, put the fish on both sides buckle nailed 2 small ceramic fish bowl (clutch the meat inside the belly of the fish.) At this point,GHD IV Pink Straighteners, you can also fish on both sides of each side of the airplane in Mito, tool joints in each direcotry into a ginger. Steamed fish, it will withdraw variant small bowl and serve.



4, can also be a good tune, prepared to eventually pour in the fish body (soy sauce, vinegar, oil) juice in a small bowl, together with the fish on the steaming pot, until after the pan fish, this sauce is also removed from the pot, pour in the fish, so hygiene sauce juice compared with the before, less some jerky, fish taste more fragrant lukewarm soft light for the aged and the like who's taste.



5, after the fish into the steamer boiling water, removed after three minutes, drained the soup plate, and then persist to steam into the steamer. This determines the cooked fish is not fishy, ​​particularly major.



6, the steamed fish before the first bend on the ends of the fish hold, in the environment of a Ginger mat kneel the fish, steamed fish was a move to assure that the waist bow from the vivid manner, to the



7, shells steamed fish, merely 3 minutes in the drained later steaming soup with salt, onion and ham quite fine silk in July, August silk, not other spices Yigai to highlight the fish taste.









Steamed fish of seven mutual sense





1. spatter salt Method: Wash the fish control dry, sprinkle with fine salt, erase evenly over the fish, if it is a big fish should be intra-abdominal also actors salt, pickled half an hour, and then creation. After this dispose the fish, steamed non-friable, into a dish can be luscious.



2. Add chicken stock Method: do steamed fish, in increase to condiments put away, but then the top chip chicken portly on the meat, so meat absorbs the Chanterelle, steamed after sleek 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. tarnishing powder Method: steamed fish, first, apply some powder on the fish, steaming is not exposed when the lid. 250g weight, such as fish, loyal thickness in the case of fish, steam 8-10 minutes. Weight per 250g, more steam for 5 minutes.



5. beer chest dip method: the larger the fish flavor steamed, soaked with beer marinate for 10-quarterutes and then steamed, not only smell sharply, but also a species of crab flavor.



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



7. steamed little head: a small pate and nutritious, merely eat fewer pork. If the embark premier on the circumstance of the pate, chopped into fine crumbs with a knife, augment bowl, increase the right measure of flour and MSG, cooking wine, pepper, onion ginger by the end, stirring evenly, stir-steam 10 minutes, then taste delicious fish head soup is done.






practice of eight steamed fish








(1) steamed


Features: Fish integrity, fish fresh, plump and flat, fine incense scent.

raw materials: a grouper (measuring about 1,000 grams). 50 grams of meat suet. Salt 5 grams, monosodium glutamate 0.5 grams, Shao brandy 15 grams, scallion 5 grams. 25 grams of soy sauce, ginger 10 grams.

production process: the grouper slaughter, clean. 5 Ji, on both sides of the fish knife, cut into 10 pig 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, sprinkle with MSG,GHD Classic Straighteners, soy sauce, steamed to bring flavoring can be eaten.










(2) steamed bream



Features: Fish integrity, fish Ruannen, delicious taste, Tang Qing Wei Chun.

material: a fresh bream (heaviness 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 massacre to the scales, gills, the abdominal viscera to wash, then into the boiling pot and boil for a short, remove, scrape off the dark film, rinse the fish behind in the rank 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,GHD IV Dark Straighteners, broth, add the ginger, scallion,GHD Green Butterfly 2011, 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 detach bowl, the fish back into the long conference. the soup into the bowl of juice, salt, 70 grams of MSG and the boiling broth, adapting 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 agreeable (the ice ought not be steamed) to clean the water, with a small amount of wiping the surface points were ;

2 ginger cut into the base and the surface, belly in it, a;

3 beneath steam because 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:

common manufacturers to penetrate if the steamed eyes, if eyes and white and prominent, apparently versed;

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

put ginger is required to do, not anybody cooking methods.










(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 mow in half, an and a half lemon beverage on the device, the compel to squeeze out the juice, make lemonade stand. The remaining half a lemon with a knife mow into svelte slices, placed in the plate for elaboration intentions. Chop garlic smooth shot to clothing Rong, red pepper slit into small, wash the parsley stems chopped parsley, coriander leaves keep alongside.

transfer the sauce: the garlic, red peppers, coriander in a bowl, add 4 tablespoons fish sauce, 2 tablespoons of sugar and fair a good squeeze of lemon juice, mingle well spare.

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 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 carp



Features: Fish integrity, fish Ruannen, delicious taste, Tang Qing Wei Chun.

material: 500 grams net weight of grass carp. like a light pepper and processors who hold wine or liquor do braised cheap juice

material:

1. braised sauce made of raw materials

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 cut flowers at the head, put onions, so steamed when it can go out and smell the marinated afterward, on the pot, over media heat 8 minutes .8 minutes afterward, the pan, put on the fish plate, Oh, the aroma is out. Chao Shao Come on, till the 89 hot, add ingredients, stir fry. then additional to the vinegar, sugar, wine, pepper and soy sauce and the right amount of water, after boiling, Gaixiao fire, to near mighty sauce pan, sauce.
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(6) Steamed turbot



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

wok over lofty 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 meat, 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 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, 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 perch


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 settle, remove the inner apparatuses, wash stand;

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

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

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

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

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

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

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

How to fish smell:



Wash the fish to the scales after laparotomy,GHD Hair Straightener, pour some wine into the pot,

will be skillful to smell of fish than places, and make the fish taste delicious. Wash the fish cut open

, submerge in milk can deodorization, can amplify the flavor.

eaten fish, savored jaws when chewing ashore the thirty-five tea, fresh breath immediately.