Steamed yellow croaker with ham(ling chu yi ye neng qing song zheng chu de mei wei huo tui zheng huang yu )

Steamed yellow croaker with ham

Introduction:

"It's so fast. At the end of September, autumn is more and more obvious in many places, and the north is getting colder and colder, with warm days and cold nights. But in Shenzhen, autumn is not obvious. If I remember correctly, the average autumn day in Shenzhen is November 3, that is to say, I have to endure the heat for more than one month. The average summer in Shenzhen is 196 days, more than half of the whole year, while the cool autumn is only 69 days. However, the summer in September seems to become a lot more gentle, do you feel it? The weather is hot, cooking is a very painful thing, so I generally do what is simple, can fry without frying, can boil without frying, can steam without cooking, can less in the stove cooking method, I prefer, all kinds of steamed fish is the summer I often do dishes, simple salted fish, water boil, put the fish into the pot, cover steam, set a good time, time to turn off the fire, steam It's very suitable for lazy people like me to do whatever I want. Especially after knowing that "steaming can keep the original flavor of fish, which is a healthy cooking method", my family eats steamed fish twice a day. I seldom buy today's yellow croaker. My parents and I don't like it very much. They like it very much when they come to Shenzhen. After all, it's rare to eat such fresh yellow croaker in Guiyang, let alone wild ones. But my mother's practice is very simple. She cooks two yellow croakers at a time. In her words, she cooks one with my father, My leader and I made one, and gradually found that we ate less, so she only made one, and then made some other fish for us. Because I don't like it and seldom buy it, I don't pay attention to the practice of yellow croaker at ordinary times. Generally, when I buy it, I also learn from my mother to make braised fish. Last weekend I bought fish, and the main force was yellow croaker. I thought it was good, so I bought one to eat in the evening. That afternoon was very boring, so I turned on the TV and pressed it with the remote control. I didn't know how many times I pressed it from head to tail and from tail to head. When I saw a channel teaching cooking, I locked it. It looked like, ha ha, what a coincidence, I was making yellow croaker, and I taught two methods: Sauce burning and yellow rice wine steaming. I don't like sauces all the time. I like yellow rice wine, so I want to try the method in the program. I just decided to learn how to do it, but I found that the bacon and winter bamboo shoots used in the program didn't exist at home. I'm an acute person. Once I decided to do it, I couldn't wait for a moment. I immediately went out to buy bacon. On the way, I found that I didn't even know what Bacon was. I didn't find any bacon in the supermarket of our community. When I saw the ham, I bought it back. Finally, I made this steamed yellow croaker with ham. After eating, I found that the yellow croaker used for steaming is better than fried and then braised. The meat is very tender. The fish salted with yellow rice wine has no fishy smell (of course, it doesn't taste like wine after steaming. The wine has evaporated). Steam several slices of ham together. The fish absorbs the salty taste of ham in addition to its fresh sweetness. This is good. Next time my parents come, I'm going to do the same Do yellow croaker for them and see if they like it or not. "

Production steps:

Step 1: wash and dry the yellow croaker, cut a few knives on the fish, slice the ham and shred the ginger;

Step 2: spread the yellow croaker with a little salt and yellow rice wine and marinate for 30 minutes;

Step 3: put the ginger slices in the belly of the fish and scratch the knife;

Step 4: spread a little ham on each blade;

Step 5: Boil the water in the pot and put the fish into the pot after boiling;

Step 6: steam for about 8 minutes.

Materials required:

Yellow croaker: 1

Ham: a little

Jiang: a little

Salt: a little

Yellow rice wine: a little

Note: 1, ham salty, salted fish to a small amount; 2, salt put or not put how much depends on the ham salinity.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Ling Chu Yi Ye Neng Qing Song Zheng Chu De Mei Wei Huo Tui Zheng Huang Yu