Steamed Wuchang fish, the fish meat is delicious and tender and smooth, in order to perfectly interpret the characteristics of the steaming method, the focus is on a "fresh" word.
Steamed Wuchang fish is a traditional dish in Hubei region, the poem once praised: "only drink Changsha water, and eat Wuchang fish", through these poems, increase people's interest in Wuchang fish, in many cooking methods, steaming methods, can be said to be unique, smooth and tender, fresh and beautiful;
Steamed Wuchang fish has relatively high requirements for ingredients, usually only tuantou bream is selected, Wuchang fish can be called tuantou bream, Wuchang fish in Liangzi Lake, Ezhou, Hubei Province, is the best choice, the head is small, the face is flat and thick, it is diamond-shaped, fat-rich, and the meat is delicious;
Steamed Wuchang fish, into the vegetable fish shape is complete, white and bright, original, light and fresh, with ginger silk sesame oil, fragrant, however, want to steamed Wuchang fish, is not the Wuchang fish into the steamer after steaming so simple, want to do well, master the main points of natural and simple, if there is no certain cooking skills, steamed Wuchang fish taste will also be very bad, such as: huge fishy, or the taste of fish is very chai, in short, steamed fish is not delicious;
Today to give you the analysis of this steamed Wuchang fish practice, is my practice of many times, the summary of experience, although it is also a common practice, but, I would like to say that the home practice also needs to master these cooking skills, which related small skills and some technical points, share as follows, more to say, steamed Wuchang fish practice, suitable for all kinds of freshwater fish;
1, bream in the purchase, there are still certain rules, I think a large part of the deliciousness of fish comes from, the luck of procurement, in order to make good luck has been with me, I chose to buy fresh bream in the supermarket, after many practices, I found that the bream purchased in the supermarket, in addition to the cheap price, the deliciousness of the fish can no longer try luck, the most important thing is that the nasty fishy taste can be easily handled clean;
2, the size of the steamer at home, the production of steamed Wuchang fish also brought great restrictions, the fish is too large, the steamer often can not be put in, so it is recommended that you buy about 500 grams of bream when purchasing;
3, the bream fish back is thicker, fat plump, so in order to make the fish in the steaming, can be evenly heated, it is best to hit a little flower knife on the back of the fish;
4, in addition to removing the black film in the stomach during cleaning, when steaming, you also need to put a little ginger slices into the fish belly, so that the fishy will be more thorough;
5, about 500 grams of bream, when steaming, to boil the water in the steamer and then put in, steaming on high heat for 6-9 minutes;
6, steamed bream, there will be a lot of soup in the plate, this soup must be discarded, because after steaming, the soup in the plate is the main reason for fishy;
7, the chives need to prepare more, when steaming, the onion segments are at the bottom, so that in addition to being fishy, there is a most important role, the fish will not be soaked in the soup, as mentioned above, the soup is fishy, because of the isolation of the onion segments, the maximum extent avoids fishy;
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【Ingredients】: 1 bream, a little ginger, a handful of spring onions, about 3 spoons of steamed fish soy sauce, edible oil to taste;
【Specific method】:
1, slice the ginger, chives cut into long pieces, prepare more, because in the process of steaming, will be used more;
2, the green onion section plate bottom, fish belly into the appropriate amount of ginger slices, the main role is to use to remove fishy;
3, in addition, you also need to prepare a little ginger and green onion shredded, cut well, put into water soaked and set aside;
4, after the water in the steamer is boiled, put in the processed bream, according to the size of the fire, steam for 6-9 minutes;
5, about 7 minutes of steaming, Wuchang fish steamed, pour out the juice in the plate, take out the ginger slices in the fish belly, the chives at the bottom of the plate, it is best to replace a plate;
6. After changing the plate of steamed Wuchang fish, spread the cut ginger and green onion on the back of the fish evenly;
7: Heat a little cooking oil to a boil in a wok;
8. Drizzle with hot oil to stimulate the aroma of ginger and green onion;
9, finally drizzled with steamed fish soy sauce, a plate of delicious steamed Wuchang fish is ready;
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Write to the end, but also want to say a few words, steamed fish sauce is also very learned, not first poured steamed fish sauce, and then poured hot oil, if it is such a sequence, the deliciousness of the fish will be discounted, you need to first pour hot oil to stimulate the aroma of ginger and green onion shreds, and then drizzle steamed fish soy sauce, we must remember, this order can not be wrong;
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