How to make steamed fish delicious? [what]
Steamed fish is a very simple dish for chefs, and steamed dishes are part of the test of a chef's skills. The steamer post in the hotel is a special responsible master called "Shangza", who is mainly responsible for all the steamed dishes. [Shy]
Steamed fish is the most processed dish every day, but handling the fish well and not fishy, the fish meat must be tender and juicy, and it requires a little cooking skill. [A flash of inspiration]
Steaming is a way of cooking that conducts heat through water vapor as a medium, paying attention to both high-fire steaming and slow-fire steaming, which requires a high degree of freshness of ingredients, and usually uses fresh fish as steamed dishes. [Prayer]
The illustration uses grouper to demonstrate, the method is suitable for sea bass, mandarin fish, spotted fish, anchovies, fresh yellow croaker, grass carp, fresh mackerel and so on. #I'm doing creation in headlines#
Steamed grouper (or sea bass) is delicious and takes the following steps:
First, slaughter to remove fishy to be thorough [a flash of inspiration]
Usually, the mucus, fish teeth, and bone blood on the fish skin are the main sources of fishy smell and need to be cleaned up.
Second, the pickling of fishy treatment [like]
After the fish is changed to a flower knife, it is best to apply it with rice wine and pepper. If possible, add some onion and ginger water.
3. Put the fish up when steaming [a flash of inspiration]
Let there be a certain gap between the fish and the plate, which is convenient for gas penetration, and the fish will mature consistently. You can use green onions and ginger slices to pad the bottom, or you can use chopsticks to pad the bottom. Add shallots and ginger slices on top, and if there is lard, you can put about 5 grams to add flavor.
Fourth, control the time of steaming [Ador]
Generally speaking, a fish of about 600 grams can be boiled in boiling water and steamed for 9 minutes, and it can be made at home for an appropriate extension of time. #Family Food Awards#
Fifth, the soup of steamed fish can not be [cover your face]
The soup of steamed fish is generally not retained because it will have a fishy smell.
Sixth, the onion silk can not be less [teeth]
Sprinkle a little more shredded green onion and ginger and drizzle with the right amount of steamed fish soy sauce, or boil your own soy sauce.
Seven, the oil temperature should be hot enough [like]
Many friends do steamed fish, other steps are done very well, but in the final link is often not done well, is not willing to pour hot oil, oil temperature is not enough. In fact, the green onion and ginger shreds are not embellished, but to use 70% to 80% of the hot oil to stimulate the aroma of the onion, and then the fish is dipped in soy sauce to eat perfectly. If possible, cut a little red pepper shredded to garnish. [Like] [Prayer] [Prayer]
#夏日成长计划 #
