Steaming is the most authentic way to maintain the original taste of a fish. Usually, there are not many seasonings required for steaming fish, but the common ones are enough. The steamed fish is tender and fragrant, there is no greasy feeling, and the calories are not high, so you can eat it with confidence even during weight loss. The method is more convenient, no need to fry, but also very good to keep the fish intact.
In my house, every three to five will steam a fish, do simple, eat delicious, the key is nutrition. Take sea bass, for example, rich in protein, vitamin A, B vitamins, calcium, magnesium, zinc, selenium and other nutrients. Usually eating more can not only make up for the body, but also will not cause excess nutrition and lead to obesity.
Below, I would like to share with you the method of steaming sea bass. Very detailed to share with you the steamed bits and pieces of a fish, refined to how to cut the green onion into even filaments, etc., take a few minutes to learn, and then it will be your own good dish.
How to make a tool system
Step 1: 1 sea bass, appropriate amount of ginger, appropriate amount of green onion.
Step 2: Treat the fish clean, then use a knife to scrape the mucus on the surface of the fish with a knife, and finally rinse it. (The mucus on the surface of the fish is relatively fishy and must be scraped off.) ）
Step 3: Put the fish on the cutting board, dry the surface with a cloth, and then cut the fish along the fish bone, not cutting it. (Fish is slippery, when cutting, it is best to press it with a cloth to avoid the knife scratching the hand.) ）
Step 4: As shown in the picture, the cut fish looks like this.
Step 5: Rub some cooking wine on the fish and marinate for ten minutes, this step can be fishy.
Step 6: Put some sliced ginger and green onion into the plate of steamed fish, as shown in the picture.
Step 7: Put two chopsticks on the plate, then put the fish on top and add some green onions and ginger.
Step 8: Put the fish in a steamer or steamer. If you use a steamer, add a water pot. Then steam for 8-10 minutes. If the fish is larger, steam it properly for an extra minute or two.
Step 9: While steaming the fish, cut some shredded shallots. First, cut the green onion into six or seven cm long pieces.
Step 10: As shown in the picture, cut a knife on the green onion, but do not cut the segments.
Step 11: As shown in the picture, leave the whole piece of green and white, and remove the middle part.
Step 12: Cut the shallots into thin strips. In this way, the cut green onion will be thinner and more uniform.
Step 13: Cut the shredded shallots and soak them in cool water for a few minutes, the shape of the shredded shallots will be better. You can also cut some more shredded carrots and garnish them.
Step 14: After the fish is steamed, remove it. Change the plate and put the fish in place. Pour some steamed soy sauce over the fish while it's hot, as shown in the picture.
Step 16: Put the green onion on the fish. Pour a little oil into the pan and burn until it smokes, then pour the hot oil over the green onion while it is hot, and the steamed sea bass is ready. Let's get to the table and start
Say a few more words
1, you can change to other fish to make, but the fish must be fresh.
2, the fish must be handled clean, so that it will not be fishy to eat.
3. When steaming fish, it must be boiled in water and steamed on high heat. In this way, the high temperature will make the fish instantly lock in moisture, ensuring that the fish is tender and the nutrients are not lost.
4, steamed fish time to grasp well. Normal size fish can be used for about 8 minutes. Slightly larger, it can be extended to 10-12 minutes. Do not steam for too long, otherwise it will affect the taste.
5. After the fish is steamed, there will be a lot of soup on the plate, and those soups are fishy. Therefore, we should put two chopsticks under the fish to avoid the fish sticking to the soup and affecting the taste.
6, steamed fish soy sauce is salty, so there is no need to put salt. Steamed fish soy sauce is sold in supermarkets, and relatives can look for it.
7, the oil shower that step is very critical, this step will make the taste of fish to a higher level, must not be omitted, and when doing, the oil must be burned until it smokes.