Winter is cold and dry, in addition to we like to eat foods that can warm up the stomach such as shabu-shabu, stewed lamb, but also like light and delicious food, conditioning the greasy feeling, so that the stomach is more comfortable, such as steamed fish, low-fat low-heat high protein, delicious and nutritious, fish using steaming methods, not only can retain the original original taste of fish meat, nutrition is not easy to lose due to high temperature cooking, tender and delicious.
Steamed fish seems simple, but there are not many skills, want to steamed fish fish meat is delicious and fishy, marinated in advance and seasoning after baking is particularly important, to remove fishy, but also to embellish the light salty taste, one of which has a problem that plagues many kitchen novices: steamed fish, salt should not be put, when is it more appropriate to add?
To make steamed fish, salt first or salt later? Are not right, get the wrong order, fishy meat chai no umami taste, many friends add salt, either when the fish is marinated, or after the pot and the sauce is mixed, in fact, these two addition orders are not correct, because the steamed fish is not used to put salt, what is the reason? The following fawn uses the [steamed cinnamon fish] method to explain to everyone, when steaming fish, why not put salt, see the specific steps.
◇ "Steamed Cinnamon Fish & Material List":
1 piece of cinnamon fish, green onion and ginger, cooking wine, white pepper, millet spicy
Secret steamed fish soy sauce (1 spoon of light soy sauce / 3 spoons of dark soy sauce / a pinch of sugar / green onion and ginger)
◇ "Production Process":
Step 1| slaughter and wash the cinnamon fish, suck the surface water dry, stuff the onion and ginger into the inner cavity of the fish, drizzle with an appropriate amount of cooking wine and white pepper to spread evenly, marinate for 15 minutes, place an appropriate amount of green onion and ginger in the steaming tray, put the cinnamon fish into the plate, and after the steamer water is boiled, steam on the pot for 10 to 12 minutes.
Step 2| during the steaming of the cinnamon fish, boil the steamed fish soy sauce, heat the oil in a hot pot, put the ginger slices to stir-fry, add 1 spoonful of soy sauce, 3 spoons of dark soy sauce, simmer over low heat to fry the rich soy sauce, add a throw of white sugar to freshen, stir-fry and mix, add a small half bowl of water, boil over medium heat, add green onion knots, cook over low heat to make the soy sauce thick and can hang on the wall texture, you can turn off the heat.
Step 3| turn off the heat after the cinnamon fish is steamed, do not immediately open the lid and take it out, simmer it for 3 minutes with the remaining temperature of the hot water in the pot, consolidate the cooking thoroughly, and then take it out, and pour out the onion and ginger and the overflowing fish water that accompany the pot.
Step 4| sprinkle fresh green onions and ginger shreds, add a few diced millet spicy to enhance the spicy taste, evenly drizzle the boiled steamed fish sauce, boil the right amount of hot oil, pour oil and fry incense, full of rich soy sauce aroma and fresh meat aroma, accompanied by warm smoke wisps rising, fresh and tender feeling is very delicious.
——Fawn said——
To make steamed fish, salt first or salt later? Are not right, get the wrong order, fishy meat chai no umami taste, no matter what fish meat is used to do steamed fish, the most taboo is to add salt marinade, because when adding salt, the fish will be affected by salt, resulting in the tightening of meat and a lot of water discharged out of the meat, so whenever you add salt to marinate fish meat, it will kill a lot of fish water, which will eventually lead to too much water loss of fish meat, and become chai and fishy, a little bit of fish meat is not delicious.
After the steamed fish is steamed, the seasoning method of the pot only needs to be simply soy sauce or steamed fish soy sauce poured on the surface to remove salty and fresh, and then after hot oil pouring and frying, the fish meat is tender and delicious enough, if the sauce is also salted, the amount is not accurate, it is easy to cause the sauce to be too salty, the fish meat absorbs the heavy salty taste, the fish meat is tender and smooth, and the salty mouth is difficult to swallow.
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