Hi everyone! I am the tip of the tongue to taste food, "taste all over the world, everything is very right for the stomach", every day for the family to make food, enjoy healthy and delicious food, today to share with you is a "steamed cinnamon fish", like this dish friends welcome to pay attention to me.
<h1>Introduction: When steaming cinnamon fish, keep in mind these 3 details, the fish is tender and tasteless, better than the hotel's</h1>
Osmanthus fish, yellow croaker, sea bass, etc. are suitable for steaming methods, no need for too complicated procedures, nor too much seasoning collocation, do a good job of steamed fish tender and smooth and no fishy taste, the most original, fish meat itself is rich in protein content, and very easy to be absorbed by the human body, I usually give children to eat fish, help absorb more healthier, this time to share with you is a steamed cinnamon method, the 3 small details of which are mastered in place, do a good job of steamed cinnamon fish can ensure a good taste, fish meat will not be old, more delicious than the hotel , I will share the steamed fish with you, using the steamed method to make nutrition healthier.
<h1>To prepare the steamed cinnamon fish:</h1>
Spare ingredients: 1 piece of cinnamon fish, 2 spoons of steamed fish soy sauce, 1 spoonful of cooking wine, 2 slices of ginger, 2 spoons of cooking oil, 1 piece of millet spicy, a little salt, 1 green onion;
Production process: The first step, the green onion to take the white part of the green onion, cut into thin strips, millet spicy also cut into a thin shredded, put the green onion and pepper shredded into a bowl, add water, soak for 10 minutes;
The second step, a fresh cinnamon fish, treat it clean, remove all the parts that cannot be eaten, cut two knives in the thicker places of the cinnamon fish, and then apply cooking wine and a little salt on the fish, pay attention to both sides of the fish body and the stomach;
The third step, marinate for 5 minutes, prepare new shallots, cut a little ginger, after the fish is marinated, put it into a deeper plate, put the onion and ginger on the surface and stomach, add water to the pot, bring the water to a boil;
The fourth step, put in the processed mandarin fish in the water, steam for 10 minutes on high heat, turn off the heat, simmer for 2 minutes, put out the cinnamon fish, pour out the soup on the plate, pour the steamed fish soy sauce on the fish, and sprinkle the soaked water with green onion and chili pepper shreds;
In the fifth step, add a little cooking oil to the wok, burn until it is slightly smoky, pour it on the mandarin fish, and you can eat it.
Editor's summary: steamed fish is the most able to retain the original taste of a method, I often use a variety of fish steamed to eat, of course, to do steamed fish, to choose less thorn thick, steamed fish to eat more convenient, and the taste is good, laurel fish is rich in protein and other mineral elements, so I often give children to eat, nutrition is more delicious, steamed cinnamon this dish is very light, but it will not make people feel dull, the taste is still very good, like steamed cinnamon this dish, we don't miss the learning method, It was even better than the restaurant's.
<h1>Cooking tips:</h1>
1, the osmanthus fish on the flower knife, in order to steam more convenient, because the fish is too tender, steaming time is easy to become old, in the fish body cooking wine can help to go fishy, plus a little salt can be convenient to taste, but pay attention to salt must not put more, otherwise it will make the fish lose moisture, affecting the taste;
2, when steaming fish, in the belly of the fish and on the fish body should be put onion ginger, better remove the fishy taste, steaming fish time can not be long, open the water pot, steaming on high heat for 8-10 minutes, according to the size of the fish to determine, because the fish after steaming, there will be soup flowing out, so it is recommended to use a deep plate, otherwise it will flow in the pot;
3, because the fish is salted in advance, after the pot is poured into the steamed fish soy sauce, steamed fish soy sauce also contains salty taste, so do not worry about the tasteless, pour a spoonful of hot oil on the fish, the aroma is more intense, of course, I really do not like it can not be put.
Keeping in mind these 3 little details, the fish is tender and fishy, welcome to collect and learn this method of steaming cinnamon fish, or share it with more people who need it!