Seven fresh steamed fish recipe (to )

all of Zhu Yu's method, the steamed fish can be said to be the most popular. After the fish steamed fresh, delicious, mainly preserved fish nutrition. Although fish is a simple steamed vegetables, sat up, but there are a lot of tips.
Let's take a look , steamed fish, the production process should pay attention to details.
cooking method for all the fish, steamed fish, nutrients are the best method of preservation, recommended!


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 grasp 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 prevent the fish, steamed fish, the fish bone shrinkage leaving the overall deformation, but if you Comparison of strange craft, 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 try to stick some wine, and perhaps also created 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 enable more fresh fish, but also prop up the belly of the fish taste so steamed fish body full;


Tip four: take large ginger, cut into uniform to take the longest section of the thin filament beautiful, take the middle of the green onions (Buqingbubai Department, and ginger so long) strips, (for aesthetic to induce loss of appetite) shop in the fish plate, fish the fish into the dish and then sprinkle some onion ginger silk;
Tip Five: Be sure to open water after the steamer, and then the fish wok (do not fish on a steaming pot of cold water, then fall through the. a lot of steamed vegetables are the secret to open, the food went in the water steam);


Tip six: 6-7 minutes to steam off the heat (the furnace is top secret);
Tip seven: off after the fire, do not open the lid, the fish did not pan out, the use of pot Yu Wen vinegar, edible vegetable oil, little salt or no salt) poured over the fish (can not put MSG in order to light, fresh), and then put on a few scattered at random and began to eat parsley before serving.


Features: This tender such as fish, tofu, incense, such as crab meat, light and refreshing. 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 most tender place), pre-emptive!
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 extended by 2-3 minutes, but not too long. Do not forget the
2, can also be a good tune, ready to finally pour in the fish body (soy sauce, vinegar, oil) juice in a small bowl, and steam the fish with the pot, until the fish pan, it will Remove the sauce from the pot, pour in the fish, this sauce compared to the previous raw juice, a little something jerky, fish taste better warm fragrant and soft, suitable for the elderly and those who like the light taste.


3, 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 instant the fish, after the pan in the kitchen, quietly withdraw the chopsticks out, do not let Chike find your tips.
4, steaming slightly larger fish, the fish can also be set up (like a fish swimming in the water the way) steam. At this time, can be a saving of 5 cm-long green onions softened belly of the fish, stable and unchanging, so that the fish, put the fish on both sides buckle fixed 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 plane in Mito, tool joints in each folder into a ginger. Steamed fish, it will withdraw another small bowl and serve.