Steamed fish(qing zheng yu )

Steamed fish method:

Raw materials for steamed fish:

4 pieces of white fish, 1 tomatoes, 1 onion, 1 lemon, 3 Baijiu, 3 grams of cheese, 80 grams of cheese, and a little salt and pepper.

Process of steamed fish production:

1. white fish, sprinkle with salt, pepper and Baijiu, and pickle for a while to taste.

2. Draw a cross at the bottom of the tomato, scald it with hot water, then tear off the skin, dice and slice the onion.

3. Remove the stem of the mushroom, tear it open and slice the lemon.

4. Divide the white meat fish, tomato, onion, mushroom and lemon into 4 equal parts and put them on the plate respectively. Cheese is also divided into 4 equal parts, placed on top, sprinkled with baijiu.

5. Cover with microwave film, high heat for 2 minutes, then take it out.

Steamed fish

Steamed fish is a home-made dish made of all kinds of fish. The main raw materials are fish, ginger, garlic, etc. It tastes salty and fresh, the fish is soft and tender, the fresh flavor is beautiful, and the soup is clear and mellow. It has the effect of nourishing blood and appetizing. It is a delicious food on the tip of the tongue.

Characteristics of dishes

It's a must-have dish in the new year. Fish symbolizes prosperity and surplus. New year's Eve is a very important day for Chinese. On this day, people are ready to get rid of the old and welcome the new and have a reunion dinner. Family reunion often makes the head of a family feel comforted and satisfied in spirit. When the old people see their children and grandchildren in the family, they talk about their relationship with each other. Their past care and efforts in raising their children are not in vain. What a happiness. The younger generation can also take this opportunity to express their gratitude to their parents for their kindness.

practice

Home Cooking

[materials]

200g square ham, 500g perch, 10g ginger, 5g chives, 3tsp soy sauce, 2tsp cooking wine and some salt and oil

[practice]

Wash and dispose of the internal organs of the perch, cut it from the spine to the abdomen (keep part of it). Marinate it with salt and cooking wine for 10 minutes.

2. Cut the ham into slices, cut the scallion into sections and ginger into slices. Put a layer of ginger slices on the plate, square ham slices and scallion sections into the opening of the fish, and put the fish on the ginger slices.

3. Steam the fish on the plate for about 10 minutes, take it out, pour in the soy sauce, and then pour in a layer of hot oil.

Practice 1

Make food

raw material

A fish

accessories

Shredded green onion, shredded ginger, Shaojiu, shredded green and red pepper, soy sauce, vinegar, board oil, vegetable oil, oyster sauce

Production process

The first step: the choice of fish: the weight of the fish should be controlled at about 500g. The beauty of the fish plate is secondary. The key is that the raw and cooked temperature is easy to grasp.

The second step: fish shaping: after Baijiu is cleaned, the fish spine is cut off from the abdomen with a knife. It can prevent the fish from degenerating, and the fish will be deformed because of the contraction of fish bones.

The third step: fish seasoning: mix a little meat with soy sauce, sesame oil, salt, ginger and mushrooms, and then put them into the fish belly, which can make the fish taste fresher and make the steamed fish look full.

Step 4: fish plate: take large pieces of ginger and scallion in the middle, cut long and uniform thin filaments, spread on the fish plate, put the fish into the plate, and then sprinkle some scallion and ginger on the fish body, which is beautiful and even after maturity.

Step 5: fish heat: heat is the key to steamed fish. Like many steamed dishes, make sure the fish is put into the pot after the water is boiled. Steam for 6 to 7 minutes and turn off the heat immediately.

Step 6: virtual steaming of fish: the so-called virtual steaming is to turn off the fire, do not open the lid of the pot, use the remaining temperature in the pot to steam again for 5 to 8 minutes, then come out of the pot, and pour the prepared soy sauce, vinegar and a little clear oil all over the fish.

Production tips

1. If the fish is slightly larger, the steaming time can be extended for another 2 to 3 minutes; you can also put two chopsticks under the fish body to make the fish leave the bottom of the plate, so that the fish can be fully cooked when it is hot; you can also stand the fish up and steam it, and use a section of scallion to open the belly of the fish, so that the fish can stand steadily, and at the same time Draw a flower knife on both sides of the fish body, and put ginger slices in the seam of each knife. Remember, don't forget to steam.

2. If you want to make the fish smell less astringent and more soft, you can put the sauce, vinegar and a little clear oil in a small bowl and steam it with the fish. After steaming, you can come out of the pot with the fish and pour it on the fish.

3. The cooking of steamed fish is also a kind of knowledge, from selecting fish to ingredients, from setting the plate to entering the pot, from heating to steaming, every step is particular. Of course, the taste can be adjusted according to one's own preference, but the fire and steaming are the basic guarantee for the freshness of steamed fish.

Make food

Ingredient: 1 Wuchang Fish

Seasoning: appropriate amount of salt, a little soy sauce, a little ginger, a little scallion, a little red pepper, a little pepper

Taste: salty and delicious

Preparation time: 15 minutes

Number: 2

Cooking time: 10 minutes

Practice 2

Production process

1. Do not open the stomach, cut off the head and tail, slice from the back. Don't cut off your stomach. The knife should be fast.

2. Set the shape, pour some cooking wine and marinate for a while.

3. Cut the chilli, scallion and ginger slices, put on ginger slices, steam for 4 minutes. Remove the ginger slices when you come out of the cage.

4. Mix the steamed fish juice with a little soy sauce and pepper. Pour over the fish, sprinkle with scallion and pepper.

5. Wuchang fish itself is very fresh, so there is no need to put monosodium glutamate. It has a beautiful shape, and its meat is fragrant, smooth and tender.

Practice 3

Steamed fish in Cantonese style

Make food

Main ingredients: 1 fish, accessories: scallion, ginger, steamed fish, soy sauce, salt, oil

Production process

1. Clean the fish, spread salt inside and outside, and put ginger slices on it. 2. Steam in a hot pan for about 10 minutes (the time depends on the size and thickness of the fish).

3. Remove the steamed soup from the plate, remove the old ginger slices (or directly change into a new plate).

4. Sprinkle chopped scallion and ginger on the fish.

5. In another wok, heat the oil, pour it on the fish, and pour in proper amount of steamed fish soy sauce.

Practice 4

Steamed Mandarin Fish

Zhejiang cuisine

[Characteristics] the color is elegant and pleasing to the eye, the taste is like crab meat, and the fragrance is rich.

Make food

A piece of mandarin fish (about 750 grams) and 3 slices of cooked ham (25 grams). 6 pieces of cooked bamboo shoots (60g), 3 pieces of water-soluble Lentinula edodes, 2.5G of refined salt, 1.5g of monosodium glutamate, 25g of Shaojiu, 10g of cooked chicken oil, 2.5G of ginger and 1 piece of scallion.

Production process

Clean the mandarin fish and put it on the cutting board. Cut the fish from head to tail with a knife, then cut the fish at an angle of 25 cm on the back of the fish. The knife is deep to the bone. Take the big waist plate. Add mandarin fish, add Shaojiu, ginger slices, onion, ham slices, steam for 15 minutes. After getting out of the cage, pick up the onion knot, ginger slices, and decant the juice into a small bowl. Blanch mushrooms and bamboo shoots in boiling water, put 3 bamboo shoots on both sides of fish, separate ham slices from bamboo shoots, and cover mushrooms on bamboo shoots. Pour the original juice into the frying pan, add clear soup, monosodium glutamate, refined salt and cooked chicken, bring to a boil, and pour it on the fish.

Practice 5

Process: steaming

Category: Guangxi Cuisine: tonifying deficiency, nourishing body and improving eyesight

Make food

Ingredient: Grass Carp 750g

Accessories: pork (fat) 50g sausage 50g mushroom (fresh) 10g

Seasoning: ginger 2G, coriander 10g, salt 5g, chicken essence 3G, scallion 20g, pepper 1g, sesame oil 15g, appropriate amount of each

Production process

1. Remove the scales of grass carp, take out the internal organs, wash them with clean water, and then spread the fish inside and outside with salt; 2. Shred the sausage, fat meat and mushrooms evenly for use; 3. Place the scallion strips on the waist plate, and then put the fish on it. Steam the ginger slices on the fish for about 90 minutes until cooked; 4. Remove the ginger and scallion strips, and drain the juice for use; 5 Pour the oil in a medium heat pot. First pour the cooked oil over the fish, then stir fry the sausage, fat meat and shredded mushrooms, add the original juice, adjust the flavor, thicken and pour on the fish; 6. Pour the sesame oil, sprinkle the pepper and coriander on the fish tail.

Production tips

Fish should be fresh and steamed.

Practice 6

Ingredients:

One fish (300-400g), one green onion and three ginger slices. Seasoning: 75g cooking wine, 50g soy sauce, 15g white pepper, 15g salt, 15g sugar, 50g oil, a little coriander.

Production process:

1. Scrape off the scales and viscera of the fish. After washing, wipe dry the water. Cut the fish with a knife at both sides of the fish for 3 degrees.

2. Take half a green onion, and divide it into two parts. Knock and pat it, and cut the remaining half into grains.

3. Put two sections of green onion on a heat-resistant container and put ginger slices. Then, put the fish on it. Put the seasoning on the fish, add 2 tbsp water, cover with heat resistant cover (or cover with fresh-keeping paper).

four

Chinese PinYin : Qing Zheng Yu