We talked to our teammates about cooking, and we all agreed that steamed grouper was a test of skill! If you steamed fish, fish meat and fish bones can not be well separated, not that the fish is not fresh Ha, it must be not steamed thoroughly!
Grouper meat is thick, and the steaming time is more important, so I will tell you the precautions:
Gentian grouper who crossed the ocean to my refrigerator
1⃣ Thawing needs to be in place, with packaging to thaw, the fish body feels soft and lying down, in order to be considered successful thawing;
The thawed grouper spreads out
2⃣ Before steaming, use a knife to break the head and tail of the fish without cutting it, and make a lying position, (it is best to cut the back of the fish vertically twice, because the fish in that position is the thickest);
The fish is spread with ginger shreds, and the green onion is soaked in water and rolled
3⃣ Rub the fish with ginger slices, then the ginger slices are on the bottom, and the fish is covered with ginger shreds;
A spoon on the bottom of the fish heats more evenly
4⃣ Place a spoon or chopsticks in the bottom 1/3 position of the fish, so that there is a gap in the bottom of the fish, fully feel the water vapor spa, so that the heating of the fish is more even;
5⃣ Boil the water and put the fish in, about 450g of fish, we steamed for 9 minutes, just right! The specific time still depends on the force, after all, the firepower of each stove is different! Recommended 9-11 minutes;
6⃣ Pour the cooking wine into the water of the steamer, which can not only remove the fishy, but also do not affect the fresh sweetness of the fish;
7⃣ Steamed fish, be sure to pour out all the water on the plate, otherwise it will be fishy;
Spread the steamed fish with shredded shallots
8⃣ Spread the onion shreds, it is recommended to be shredded onion instead of onion segments, because the shredded shallots are small, and the hot oil can stimulate the fragrance of the shallots, where the soul is;
The sound of oil pouring is so good
9⃣ Pour oil, more oil, the oil temperature must be high enough, about 180 ° C (do not understand a treasure to buy oil thermometer to go), pour on to hear the sound of "chirping", such steamed fish is fragrant enough!
Drizzle with steamed fish soy sauce, if it is ordinary soy sauce, it is recommended to add water to boil and dilute, otherwise the soy sauce is poured less, the fish can not get the juice, pour more fish will be salty!
Steamed grouper, fresh and tender
Get! serving! Eat! ✌✌✌
The groupers were eaten up
Disc Action is the best test report!