Hello everyone, I'm Yi Xiao Chef. Happy Holidays to all workers! On "May Day" Labor Day, in response to the call for holidays "no gathering, no dinner", teach you to make an auspicious dish at home, rich and rich, and wish our country prosperity and strength, Guotai and people's safety! I wish you all good fortune and good fortune, and fish every year.
This auspicious dish rich and rich fish, in fact, is steamed mandarin fish, mandarin fish is also known as "flower carp" meat tender no small thorns, Tang Dynasty poet Zhang Zhihe said that mandarin fish "peach blossom flowing water mandarin fish fat", this is the ancient people's praise for mandarin fish, every year in the lunar march, is the mandarin fish is the fattest time, mandarin fish delicious and no small spines, is many like to eat fish and afraid of thorns of friends are the only choice, mandarin fish in the spineless fish, is the most tender, one side of the water and soil to raise one person, Anhui has a very famous dish called stinky mandarin fish, Anhui has a very famous dish called stinky mandarin fish, The taste is good and delicious, but I still think that mandarin fish steaming is the best to eat, because the most important thing about eating mandarin fish is to make mandarin fish delicious, too much use of seasonings will lose the umami taste of mandarin fish, lose the meaning of eating mandarin fish, steaming is mainly to better retain the original taste, nutrition and taste of mandarin fish.
Friends who like to eat fish, below, I will share the auspicious dish of steamed mandarin fish to everyone, so that you can eat delicious and also mean that there will be rich fish in the future.
Preparation of auspicious dishes rich and rich fish ingredients: mandarin fish, green onion, ginger, steamed fish drum fish, soy sauce, white pepper
Steps to make auspicious dishes rich and rich fish:
1, first wash the prepared mandarin fish, remove the head and tail of the fish, and then according to the spacing of 0.5-1 cm from the back of the fish to the direction of the fish belly to separate the fish body, cut thin and even as well, when cutting, pay attention not to disconnect the fish body, the fish belly must be connected, this is to put the plate, the shape is more hairy, like a peacock opening the screen.
2, after the fish is cut, carefully put the fish body into the basin, add 1 spoonful of salt, let the fish taste, put in 2 spoons of cooking wine, remove the fishy smell, put in the appropriate amount of green onion shreds and ginger shreds cut in advance, remove the odor, gently grasp with your hands, marinate for about 15 minutes.
3: When marinating fish, mix the sauce: 2 spoonfuls of steamed fish soy sauce, a little salt, 1 tsp of oyster sauce, 1 tsp of white pepper, stir well, set aside.
4, prepare the side dishes: fine shredded green onion, ginger cut into fine strips, set aside; red pepper cut into oblique blades, set aside; small green onion leaves sprinkled into small strips by hand, set aside; cucumber cut into 5 knives, make flowers, put into cool boiled water to soak, prevent air drying.
5, the time for fish marinating is coming, take a larger empty plate, put in the shallot shreds, ginger shreds spread at the bottom of the plate, and then place the fish body in one direction one by one on the onion, ginger shreds, the fish is placed relatively neatly, showing a peacock opening screen, and then place the fish tail in front, and then place the fish head on the fish tail, the last legend below shows that it is a mandarin fish that is placed on a plate.
6, after the fish is placed on the plate, take the steamer into the cold water, boil, put the fish plate into the pot, steam for 8 minutes after gas, simmer for 2 minutes, open the lid, the water in the fish dish, pour it out. When the fish is hot, pour the sauce on the steamed fish, which is the first point, do it right, the fish is more flavorful and delicious.
7: After the fish is poured with juice, it is decorated and plated, as shown in the following figure.
8, after the fish decoration is placed on the plate, put the appropriate amount of oil in the pot, heat the oil, and then, pour the hot oil on the green onion of the fish plate, instantly stimulate the aroma of the green onion, this is the second key point, do it right, the fish is more fragrant.
Auspicious dish rich and rich fish - steamed mandarin fish this dish is done, can also be called peacock open screen, look at this dish is not very festive and the meaning is still very good, no matter what the name of this dish is not excessive, the color is bright, the color is tempting, there are a little reluctant to eat, no matter how good the food is also for people to enjoy, or eat a bite, the fish meat is tender, delicious taste, in addition to a fresh word, there is no word instead of saying this dish, not much to say, I am attracted by the deliciousness of this dish, the last sentence, this dish fresh!
Tips: Pay attention to the time of steaming the fish, avoid steaming time is too long Mandarin fish steaming old and the taste changes.
Thank you for reading, this article was originally launched by Yi Xiao Chef, friends who like my food, please like, collect, forward, comment, pay attention, thank you for your support, the next dish we do not see or disperse.