Steamed mullet(qing zheng zi yu )

Steamed mullet method:

Raw materials for steamed mullet:

There are 1500 grams of mullet, 15 grams of Tricholoma matsutake, 15 grams of canned bamboo shoots, 25 grams of scallion, 10 grams of ginger, 25 grams of cooking wine, 10 grams of rock sugar, 5 grams of refined salt and 30 grams of sesame oil.

Processing steps of steamed mullet:

1. After the Tricholoma matsutake is watered, wash the sediment, remove the pedicels, peel the ginger, wash it, and cut it into 2.5cm long, 1.5cm wide, and 1mm thick slices with the canned bamboo shoots; peel the scallion, wash it, and cut it into 3cm long segments.

2. Remove the scales of Mugil, wash, cut open, remove the gills and viscera, then put the scalpels on both sides in the soup basin, put the sliced mushrooms, bamboo shoots and ginger on the fish section, add cooking wine, rock sugar and salt, put them into the steamer, steam them over high heat for about 10 minutes, remove the ginger and scallion, and put the fish on the plate.

3. Filter the soup in the original basin, heat it, sprinkle with sesame oil, bring to a boil, and pour it on the steamed mullet.

The characteristics of steamed mullet are as follows

The color is beautiful, the mullet is tender and fresh, and the bamboo shoots are crisp and fragrant.

Steamed mullet

Steamed grey mullet is a famous local traditional dish in Zhapu, Pinghu, Zhejiang Province. This dish is tender as tofu and fragrant as crab meat. It is light and refreshing, tender and smooth, and delicious.

secret

Secret 1: steamed mullet

The weight of the fish should be controlled at about 600 grams. The size of the fish should be placed on the fish plate, which looks beautiful and the raw and cooked heat should be well controlled;

Tip two: after cleaning up the fish, evenly spread lard on the sides of the fish (and the oil is ready). Touch a little Baijiu (you can try to dip in some foreign wine, perhaps create a new flavor).

Secret 3: mix about 50g meat stuffing with a little soy sauce, sesame oil, salt, ginger and mushrooms, and then put them into the belly of the fish, which can not only make the fish taste fresh, but also support the belly of the fish, making the steamed fish full;

Secret 4: take a large piece of ginger, take the longest section and cut it into uniform and beautiful thin filaments. Take the middle section of the scallion (the unclean part, equal to the length of ginger) and cut it into shreds. (for beauty, induce appetite) and spread it on the fish plate. After putting the fish into the plate, sprinkle some scallion and ginger on the fish;

Secret 5: after boiling the water in the steamer, put the fish in the pot (never steam the fish in the cold water, then it will break the pot). The secret of many steamed dishes is to steam the food after boiling;

Secret 6: steam for 5 minutes and turn off the heat (the heat is the top secret);

Secret 7: don't open the lid of the pot after turning off the fire. The fish don't take out the pot. Use the remaining temperature of the pot to "steam" for 8 minutes, and then come out of the pot immediately. Pour the prepared seasonings (soy sauce, vinegar, and clear oil) all over the fish (no salt or monosodium glutamate, so as to make it light and tender), and then put a few parsley on the table.

Features: the fish is tender as tofu, fragrant as crab meat, light and refreshing. If there are other people present, you should steer your chopsticks to the fish belly as soon as possible.

Production method

Introduce several different cuisines, different flavors of steamed fish, steamed what fish you want to eat!!!

Steamed mullet

[cuisine] Zhejiang cuisine

[Characteristics] the color is beautiful, the mullet is tender and fresh, and the bamboo shoots are crisp and fragrant

[raw materials]

There are 1500 grams of mullet, 15 grams of Tricholoma matsutake, 15 grams of canned bamboo shoots, 25 grams of scallion, 10 grams of ginger, 25 grams of cooking wine, 10 grams of rock sugar, 5 grams of refined salt and 30 grams of sesame oil.

[production process]

1. After the mushroom is watered, wash the sediment, remove the pedicels, peel the ginger, wash it, and cut it into 2.5 cm long, 1.5 cm wide, and 1 mm thick slices with the canned bamboo shoots; peel the scallion, wash it, and cut it into 3 cm long segments. 2. Remove scales, wash, cut open, remove gills and viscera of grey mullet, put knife on both sides, put in the soup basin, put mushroom slices, bamboo shoots slices and ginger slices on the fish section, add cooking wine, rock sugar and salt; put into the steamer, steam over high heat for about 10 minutes, remove ginger and scallion, and put the fish on the plate. 3. Filter the soup in the original basin, heat it, sprinkle with sesame oil, bring to a boil, and pour it on the steamed mullet.

Steamed fish

Zhejiang cuisine

[Characteristics] the taste is salty and fresh, the color is white, and the meat is very tender.

[raw materials]

750 g carp, 5 g salt and 5 g monosodium glutamate, 20 g green onion, 30 g ginger, 50 g large oil, 15 g vinegar, 50 g chicken soup, 5 g sesame oil and 5 g cooking wine.

[production process]

Cut both sides of the carp with a knife. Cut the scallion and ginger into thick slices, put in the inside and outside of the fish, add salt and cooking wine, marinate for 5 minutes, take out and drain the water, pour in sesame oil. Mix 10 grams of minced ginger with vinegar, sesame oil and monosodium glutamate into ginger vinegar juice. Serve with fish and dip in the juice.

Steamed Sea Bream

Shandong cuisine

[Characteristics] the original juice and leaves are fresh, tender and refreshing. It's not greasy after eating for a long time. When eating, you can dip it with minced ginger and vinegar dish. The taste is especially good.

[raw materials]

750 grams of Jiaji fish. Pig fat 20g, mushroom 20g, ham 15g, bamboo shoots 20g, rape heart 25g. Shaojiu 15 grams, pepper 10 grams, soup 150 grams, onion 25 grams, ginger 10 grams, chicken oil 3 grams.

[production process]

Scrape the scales off the Jiaji fish, remove the gills and viscera, and wash them. Make a 1.7 cm square willow blade on the fish, put it in boiling water, scald it, then take it out, sprinkle the refined salt evenly, and put it on the plate neatly. Cut pork fat into 33cm long and 1cm wide strips, cut scallion into small sections, and slice ginger. Mushrooms, bamboo shoots, ham, rape heart are cut into 1 cm wide, 3.3 cm long pieces. Put the fish into the fish plate, add Shaojiu, Huajiao, Qingtang, and then put pork fat, scallion, ginger, mushrooms, ham evenly on the fish. Steam in the cage for 20 minutes, then take out. Decant the soup into the frying pan, remove the scallion, ginger, Huajiao, heat the rape heart in the pot, and put it on the fish neatly. Put the soup in the frying pan and bring to a boil. Remove the froth and pour it on the fish. Sprinkle with chicken oil.

Steamed Sea Bass

Zhejiang cuisine

[Characteristics] the fish is complete in shape, fresh and tender in meat, fine and smooth, and fragrant in essence.

[raw materials]

A grouper (weighing about 1000 grams). 50 grams of lard. 5g refined salt, 0.5g monosodium glutamate, 15g Shaojiu and 5g scallion. 25 g soy sauce, 10 g ginger slices.

[production process]

Kill the grouper and wash it. Put 5 knives on both sides of the fish and cut the lard into 10 pieces. Put lard, ginger and scallion into each edge of the fish. Take another cup. Add refined salt, soy sauce and Shaoxing wine, and steam the fish in the steamer with high heat until the fish knife pattern is exposed. Pick up the onion, ginger, pig oil, sprinkle with monosodium glutamate, with Steamed Soy sauce flavor can be eaten.

Steamed bream

Zhejiang cuisine

[Characteristics] the fish is complete in shape, soft and tender in meat, delicious in fresh flavor, and clear and mellow in soup.

[raw materials]

One fresh bream (net weight about 750 g). 15 grams of cooked ham slices, 2.5 grams of raw bamboo shoots slices, 25 grams of Shuifa mushrooms. 10 grams of diced sesame oil, 4 grams of ginger slices, 3 grams of ginger rice, 5 grams of Congjie, 5 grams of vinegar, 4 grams of refined salt, 3 grams of monosodium glutamate, 2 grams of Shaojiu, 2 grams of scallion, 250 grams of clear soup.

[production process]

After the scales and gills of the bream are removed, the viscera of the bream are removed by laparotomy and cleaned. Then the bream is put into a boiling water pan for a while, and the black film is scraped off. After washing, a cruciform knife is placed on the back of the bream. The fish is placed on a deep plate. Bamboo shoots, mushrooms, diced oil and ham are put on the fish. Add refined salt, Shaoxing wine and clear soup. Then ginger slices, scallions are put on. Steam for 10 minutes with high heat Fish eyes protrude that is mature, remove from the cage onion ginger, the juice decantered into a bowl for another use. Put the fish in a long waist plate. Put 70 grams of refined salt, monosodium glutamate and boiling clear soup into the original soup in the bowl, adjust the flavor, and then pour it on the fish. When eating, dip in ginger powder and vinegar.

Steamed turtle

Shandong cuisine

[features] complete shape, eight treasures ingredients, pleasant color, fresh and mellow soup, varied taste,

[raw materials]

The turtle is 450 grams. 20 grams of sea cucumber, 20 grams of scallops, 20 grams of lotus seeds. 15 grams of water soaked glutinous rice, 30 grams of pig fat and lean meat, 20 grams of yellow cake, 15 grams of bamboo shoots, 20 grams of mushrooms, 30 grams of chicken, 40 grams of pork elbow. 5 grams of refined salt, 15 grams of Shaojiu, 150 grams of clear soup, 15 grams of shredded ginger, 15 grams of prickly ash, 10 grams of scallion, 60 grams of wet starch.

[production process]

Live turtle back down, abdomen up, until its head out, quickly cut off its head with a knife, lift the control net blood, put it into the boiling water pot, slightly hot, fish in cold water, scrape the black skin, uncover, take out the viscera, chop off the sharp claws, wash it with water, and put it in the big pot. Cut sea cucumber, pork, cake, bamboo shoots and mushrooms into 0.6cm cubes. Place scallops, lotus seeds and glutinous rice in the chest of soft shelled turtle. Pour in refined salt and Shaojiu. Clear soup, soft shelled turtle bile mixed juice, ginger into three layers on the Babao stuffing, covered with soft shelled turtle cover, on the soft shelled turtle with pork elbow meat, ginger and pepper together, with Scallion placed on the soft shelled turtle cover. Then put the turtle bowl into the cage and steam with boiling water for 3-4 hours. Remove the chicken and elbow

Chinese PinYin : Qing Zheng Zi Yu