Author: Jian Dongmei (Jiangxi Xinyu)
Fish, for me, has always been a bit like chicken ribs. It's said to be nutritious, but I don't like to eat it, and I don't know how to cook it. In recent years, the weekend rural life often comes into contact with fish, there are enthusiastic neighbors to send, occasionally when noisy (township catch-up), wise villagers use cages (a kind of square or round steel frame and fishing net piece combination, small holes, fish and shrimp once into the equipment that is difficult to escape) net wild fish. This time a mandarin fish came into my sight, and after two laps, the fish was in my basket. To this end, I did two things, one was to buy a fish-shaped plate, and the other was to ask for help from the chefs at the volunteer home.
There is no spacing between networks. The traveling chef quickly sent me the recipe. Don't indicate that it is for Xiaobai, after his permission, I will copy the formula in its entirety in this article, and I hope that Xiaobai readers like me can use it.
Universal steamed fish Dafa (exclusive for whites)
1. Wash the fish, get some salt and finely chopped ginger and wine.
2. Put on a flower knife (you can play casually, or you can go to Douyin to find a beautiful flower knife tutorial and let the fish stand up)
3. After the water is boiled in the steamer, then put in the fish, and time it for 12 minutes (boiling water and 12 minutes are the key, remember!)
4. When steaming the fish, prepare shredded ginger, shredded green onion and fresh red pepper.
5. Pour out all the soup after it comes out of the pot, because this soup is very fishy.
6. Pour the steamed fish soy sauce out of the pot, sprinkle with three threads, and pour a spoonful of hot oil.
ps: When steaming fish, there are two pads under the fish, disposable chopsticks, and the fish is elevated to facilitate ventilation.
The fish can't stand up, only lying down, the picture above reports, the careful chef specially advised: If you put it like this, you should put two chopsticks underneath. And again: the water should be boiled and then the fish should be released, and the whole process should be on high fire, 12 minutes, which is the key to the key, and the key points should be noted down in a small notebook. Strict arrangement and execution. After the fish is placed on the table, the blessing of the fish-shaped plate is thoughtful. After eating, one and a half pounds of fish will soon be left with only one fish bone, which is the highest praise for my cooking skills after strictly implementing the recipe.
Afterwards, he reported to the cook, and his friend sighed that as a chef, he actually disliked that kind of dislike, a dish has not yet learned to restore, so he innovates by himself, ignorant and fearless, and the dish does not match, why is the Xiaobai recipe not working. In fact, cooking is a part of daily life, food adds color to life, the recipes that are easy to operate are simple and effective, and the cramped cooking skills are healed.
The author, Jian Dongmei, female, from Xinyu, Jiangxi, likes literature and began writing in 2000.
Editor: Li Xunxiu/You Baoqing/Zhang Xinghua Editorial Department of "Qingyanwei Literature".