As the saying goes, high-end ingredients don't need complicated steps, just simple cooking methods, especially foods in the water, such as steamed fish, can keep the fish tender.
The steaming method can not only preserve the deliciousness of the fish, but also retain the loss of nutrients and will not catch fire.
But generally the fish we steam at home is older and more woody, which is different from the marinating before steaming the fish.
Do not put salt when steaming fish, otherwise the salt will absorb the moisture in the fish and the fish meat will not be tender. And after the fish is steamed, do not pour oil directly on the fish, but pour it on the plate.
Here are 4 delicious steamed fish that are simple to keep the fish tender.
1. Hibiscus fillet
Ingredients: sea bass, egg, red pepper, salt, white pepper, cooking wine, green onion, starch
Production method:
1. Clean the fish, remove the internal organs and black film, then cut off the head and tail, and slice the fish meat along the bones;
2. Slice the spines on the top of the fish belly, and then turn the fish into butterfly slices, the thinner the better;
3. Wash the fish meat in the water, add an appropriate amount of white pepper and cooking wine, grasp well, and marinate for a while;
4. Pour a few eggs into the bowl, add an appropriate amount of salt, and then add an appropriate amount of water and stir well;
5. Prepare a large plate, put the fish head and tail on both ends of the plate, pour in the filtered egg liquid, boil water in the pot, boil the water and put the plate on top to steam;
6. Next, roll the fillets into rolls and place them between the head and tail, continue to steam until the fish changes color;
7. Finally, cut the green onions and red peppers into fine strips and soak in cold water, then put them on top of the fish and drizzle with steamed fish soy sauce and hot oil.
2. Steamed pomfrets
Ingredients: fish, green onion, ginger, dried chili, cooking wine, steamed fish soy sauce
Production method:
1. Remove scales, internal organs, black film, clean and drain the fish;
2. Put a few cuts on the belly of the fish, so that it is easier to taste;
3. Then pour cooking wine, ginger and green onions into the plate and marinate for a while.
4. Boil water in a pot, wait for the water to boil, put the fish plate in the pot, cook on high heat for 8 minutes, turn off the heat and then smoulder for 5 minutes;
5. Take out the fish, drain the steamed water, arrange the cut shreds, drizzle with hot oil and fry until fragrant, and finally drizzle some steamed fish soy sauce.
3. Steamed multi-treasure fish
Ingredients: Treasure fish, green onions, green peppers, red peppers, steamed fish soy sauce,
Production method:
1. Duo Bao fish looks ugly, but the nutrition is still quite rich, clean the Duo Bao fish, remove the internal organs and gills inside, and put a flower knife on the body;
2. Wash all the ingredients, green onions, green and red peppers, cut them into fine strips, and soak in cold water;
3. Put the ginger slices and green onion on a plate, and steam the fish on top of the pot;
4. After steaming, pour out the excess water in the plate, then put the soaked ingredients on top, pour hot oil and drizzle with steamed fish soy sauce.
4. Double fish
Ingredients: sea bass, olive vegetables, garlic, steamed fish soy sauce, oyster sauce,
Production method:
1. Clean the sea bass, remove the internal organs and gills, and use a knife to cut the fish in half;
2. Then use a knife to cut the fish into small pieces, but do not cut it, so that the whole fish is connected;
3. Prepare two sauces, first chop the garlic into minced pieces, put it in the oil pan and fry half until golden brown and crispy, then pour the other half, add oyster sauce and stir well, you can take it out of the pot for later;
4. Put the fried garlic sauce on top of half of the fish; The other half of the fish is served with prepared olives;
5. Boil water in a pot, boil the fish on it and steam it, take it out and drizzle some steamed fish soy sauce.
(Egg)