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Steamed grouper seems to be a valuable dish that guests don't eat during non-festive seasons. In fact, usually the family adds steamed fish to a nutritious steamed grouper, worthy of more than enough! #厦门 #
Eating in the restaurant is often hundreds of yuan, and it does not cost much to buy about 1 kilogram of green spots, but as long as it is properly steamed, it is still the same tender and sweet. Steaming is already the most nutritious thing to do, and a few simple steps are delicious enough.
Steamed grouper cannot be said to be home cooking, but the reason for steaming fish is still the same. It's just that the size is different, the thickness is different, and the time is affected.
Steamed fish have their own methods, some people like to put oil and salt ginger and onion first, some people steam only drop soy sauce, it is difficult to distinguish between right and wrong, but to the meat is tender and smooth, steamed grouper can not put salt first, because it is thick meat, salt will make it more tender enough.
The following is an introduction to this method of steaming fish, which is suitable for most marine fish steaming methods.
<h1 class = "pgc-h-arrow-right" > ingredients: 1 grouper (about 1 and a half pounds) and 6 green onions</h1>
<h1 class= "pgc-h-arrow-right" > sauce: 2 scoops of light soy sauce, 1 tsp of dark soy sauce, 1 tsp of sugar, a pinch of water, 2 scoops of oil</h1>
method:
1) Wash the fish, drain the excess water on the surface of the fish, use kitchen paper to suck the moisture out of the stomach (when buying seafood, let the stall owner kill the fish clean), cut half of the green onion into sections and spread it on the bottom of the dish (the remaining half of the green onion is cut into strips and then set aside), and put the fish flat on the top of the green onion
3) Bring a pot of water to a boil, add the fish, cover and steam on high heat for about 8-10 minutes.
4) Heat the oil in a pan and bring to a boil over medium heat the steamed fish soy sauce ingredients (all the ingredients in the sauce table above).
6) Steam the fish, add the treated green onion on the fish noodles, drizzle with steamed fish soy sauce to complete
<h1 class="pgc-h-arrow-right" > tips:</h1>
In one go: after the water is boiled, put in the fish, steamed on high heat, time reference: 1 pound about 6 minutes, 2 pounds about 12 minutes, however, the most direct way, or buy time fish stall master, the most accurate.
Chopsticks can also be used without a plate of green onions, so that the fish can be evenly heated and non-sticky, and the shallots that suck the fish juice are very sweet
The ratio of steamed fish soy sauce is: soy sauce 2: dark soy sauce 1 : sugar: water 1 can also be replaced by ready-made steamed fish soy sauce, but the boiling oil mixed sauce is more smooth and sweet when dipped in steamed fish meat.
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