Hi @Hello everyone! I am a "kitten love kitchen" of the small hungry cat, today and share with you is the "steamed grouper" approach, for the sea fish we eat very little, mainly we are far from the sea, generally rarely eat fresh sea fish, and then fresh sea fish is really more expensive, for us in the bottom of the life of the people, is really reluctant to spend a few big bills to buy to eat, today this grouper is a friend from a business trip to bring back from the field, almost 1 pound more, and to home is still alive, simply my wife is happy bad, Because my wife is a typical seafood foodie, every time I go to the supermarket to see seafood, whether it is sea fish, shrimp, crabs, etc. as long as it is seafood, it is not finished, it is not finished without getting a little home, it is this grouper she has aimed at several times, if you don't feel bad about the big money in the pocket, you have already got it home for me, today's colleagues sent grouper, not waiting for me to do what I want to do? She has already cleaned up the fish and told me to steam her to eat, huh! It simply left me speechless, and I still have no thoughts about what to do? People have long wanted to eat well, and it seems that this has been premeditated for a long time.
Grouper has tender flesh with few spines, garlic cloves, and the aroma of crab meat after steaming. If in the past, it was a rare dish that could only be eaten in a relatively large-scale hotel, and the price was very expensive, a grouper was light in the hundreds, and it cost thousands of yuan to encounter rare varieties, which was simply not affordable for ordinary people. But now it is not the same, with the increase in the number of artificial breeding, the number has increased, the general supermarkets in large cities can be seen, although the price is also relatively close to the people, but the price is still relatively expensive, 1 pound is not seventy or eighty is almost the same. But for the working class, although it can also be afforded, it is still a bit reluctant to really spend one or two hundred yuan to buy a fish to eat.
In real life, many people are willing to eat this fish, most of them are aimed at the deliciousness and delicacy of the fish, and there is its nutritional value, this fish is one of the best in all fish, so it is also the reason why many people love it. And its most delicious method is to maintain the most original "steaming", which is also the simplest cooking. But in order to eat tender and juicy steamed grouper, not only must be handled before steaming, but also a very critical step must be carried out before the pot, how to do it, and then we will introduce it in detail!
<h1 class = "pgc-h-center-line" > - [steamed grouper] -</h1>
【Ingredients】: 1 grouper (about 1 pound is best)
【Marinating Seasoning】: 1 g salt, 10 g cooking wine, 1 piece of ginger, green onion leaves, 2 g of pepper noodles
【Seasoning】: 1 green onion, 2 red and dried chili peppers, 30 grams of light soy sauce, 1 gram of sugar
<h1 class= "pgc-h-center-line" > - production methods and steps -</h1>
[Step 1]: The first is to prepare a fresh grouper, freshly processed grouper to ensure the freshness of the meat, when handling the fish and the general method is not the same, because the meat of the grouper is relatively thick, first scrape all the scales clean, from the abdomen here a knife, take out the internal organs, scrape off the black film, the gills should also be cleaned, and then rinsed with water repeatedly.
【Step 2】: We put the clean fish, use a knife to salt the vertebrae on the back, cut both sides of a knife, deep to the fish bone, in addition to changing the knife here, but also cut it a few knives on the fish, so that it can be convenient to taste.
【Step 3】: Then we start marinating the fish, add 1 gram of salt in turn (salt should not put too much, because the fish itself has a faint salt taste), 10 grams of cooking wine, 2 grams of pepper, cut the ginger into slices and then rub the juice with the green onion leaves with your hands, and then rub the fish inside and out several times with your hands and marinate for about 20 minutes.
【Step 4】: While marinating the fish, prepare a little seasoning, cut the green onion into 5 cm long segments on the spot, and then break it vertically, remove the heart inside, and then spread it, vertically cut into a silk as thick as a toothpick and soak it in cold water, and the soaked green onion will become a roll of good looks; at the same time, the dried pepper is also cut into silk, and the seeds are also soaked in water for later use.
【Step 5】: After the fish is marinated, we cut the ginger into slices, cut the green onion into shredded green onions or slices of green onion, and spread them all evenly into the fish dish for later.
【Step 6】: Take a pair of chopsticks and place them horizontally at both ends of the fish plate, take the marinated fish, remove the marinated ginger slices and green onions, put it on the chopsticks standing on the fish plate, add up the fish, and try not to let the fish stain the plate.
【Step 7】: Put the fish in a pot of boiling water and steam it in the water, we can put some cooking wine and white vinegar in the pot, which can remove the fishy smell of the fish, and then cover the lid and steam on medium heat for about 8 minutes.
【Step 8】: The fish has been steamed for 8 minutes, we first stew it for 2 minutes, don't rush to bring it out, take the fish out after 2 minutes, pour the water off the plate, this water is fishy, can't want Oh! Sprinkle the soaked shallots and chili peppers on the fish, put the oil in the pot and heat them to 80%, and pour them on the fish to stimulate the aroma.
【Step 9】: Put a spoonful of soy sauce in the pot about 30 grams, add 2 grams of sugar to heat it, stir the sugar and pour it into the grouper plate on the inside, and eat it on the table!
<h1 class= "pgc-h-center-line" > – Cooking Tips</h1>
Steamed grouper, a name to feel tall, definitely belongs to a big dish, this is the traditional dish in Cantonese cuisine and Zhejiang cuisine, grouper is more prolific in the coastal area of Zhoushan, but the variety of grouper, anyway I do not understand, I only know that the name of the fish I made today is called "gentian fish" It is a kind of grouper, and the laurel fish in the freshwater fish can be comparable to the same, grouper everyone knows that it belongs to the fish inside the high-grade one, but its meat quality is unusually delicious, The nutritional value is also on top of other fish, this fish can only be made with the steaming of this method of fish will be particularly delicious, retaining its original taste, this practice is also the most nutritious, that is, when making it, we should pay attention to a few points.
(1) The teeth in the mouth of the grouper are relatively sharp, and there are many barbs on the gills of the fish, so be careful when handling to prevent injury to the hand, and it is best to bring gloves to deal with it.
(2) Since the meat of the grouper is relatively thick, it is best to cut both sides of the back of the marinated spine, and then cut a few more knives on the fish, which can make the fish more flavorful. After the grouper is processed, put it in the basin, sprinkle with a little pepper and the right amount of salt, rub the onion and ginger out of the juice by hand, and then give the fish a full body massage, inside and outside to massage in place, so that the fish can be fully flavored.
(3) At the bottom of the steamed plate, spread the onion and ginger, use chopsticks to take the fish over the air, it is best not to let the fish put on the plate, because the water left by the fish when steaming is very fishy, the fish inside the bubble will become fishy, and the steamed water must be poured out.
(4) Steamed grouper to wait for the steamer water to boil (must not be cold water on the pot), put the grouper in, steam on the pot lid for 8 minutes, if the steaming time is too long, the fish will become very old, the umami taste is gone, eat it is not tender. After steaming, do not immediately out of the pot, after turning off the heat, be sure to let the fish in the pot naturally cool down for a while, otherwise suddenly encounter relatively low temperature air, the fish will immediately tighten and lose moisture, eat it will be dry and woody, not delicious at all.
(5) Put the soaked shallots and red pepper strips on top of the fish, burn a little hot oil in advance in the frying pan, pour all the oil on the fish, and stimulate the aroma of the green onions, so that the fish is more fragrant and more flavorful to eat. Drizzled with a little steamed fish soy sauce or soy sauce, hot tempeh oil, the soul of the fish, without this fish is not delicious.
The above content is the "steamed grouper" method that I have shared with you, and I hope it will be helpful to you. Welcome to pay attention to the "kitten love kitchen" for reservation, I will update your food practices and skills every day, if you have any comments or suggestions you can interact with me in the comments below, kittens are very grateful, if you like kittens to share, just forward + favorite + like support it! Every one of your likes is the motivation for the kitten to continue to work hard! Thanks for the support, thanks for the company! We'll see you tomorrow!