Steamed fish with flour(fen zheng yu )

Steamed fish with flour

Introduction:

"Hubei is known as the" hometown of steamed vegetables. "Steaming" is a traditional cooking technique in Hubei. Steamed vegetables are often served as the main dish in the banquet, so Jiang Hanping had the custom of "not serving on the grid (referring to the steamer grid) and not inviting guests". The famous "Mianyang three steams" is a traditional famous dish in Hubei. This dish is mostly served in small steamer. The most primitive varieties are three kinds: steamed meat, steamed fish and steamed vegetables. In general, the traditional bamboo steamer is used. One variety is put in each steamer. Most of the time, three kinds are put together. And the most commonly used is to steam with nanru and Hongzao rice noodles, which is the most delicious, strong and fragrant. Of course, with the diversification and individuation of food and taste, there are also fresh taste steamed with white flour, steamed beef, steamed chicken, etc. many varieties have joined the team of steaming. Also, modern people advocate healthy diet, which is the healthiest way of cooking. Hubei is a land of fish and rice. There are many different ways to eat fish. The delicious fish is wrapped with rice flour and steamed with nanru milk. The steamed meat is not only tender and complete, but also bright red and soft glutinous. Of course, this steamed dish is easy to make, but if you want to make it delicious, the rice noodles have to be made by yourself. In fact, this process is not complicated, as long as the rice and large ingredients are fried together, and then the rice flour is broken by the common cooking machine at home (don't be too broken, you should be able to see the small particles), so that you can have a taste; the rice flour is added to the fish, and the seasoning and Sufu juice are put together to marinate for 30 minutes (it doesn't take too long to marinate the steamed fish), and then stacked in the steamer Just steam in a pan. Well, it's not difficult to make such a banquet dish in Hubei. "

Production steps:

Step 1: stir fry the glutinous rice, star anise, cinnamon, fragrant leaves and Zanthoxylum bungeanum together;

Step 2: continue to fry the rice until it turns yellow, and the ingredients give off fragrance;

Step 3: pour the fried rice into the grinder;

Step 4: crush them together into fine particles;

Step 5: put into a bowl, add fish, salt, cooking wine, pepper, ginger, oil and Sufu juice;

Step 6: marinate for half an hour;

Step 7: wash the corn leaves and put them under the steamer;

Step 8: code the salted fish on it;

Step 9: boil water and steam over high heat for 15 minutes, then sprinkle some water and proper amount of oil on it and steam over high heat for 15 minutes;

Step 10: Sprinkle with chopped green onion.

Materials required:

Grass carp: 250g

Glutinous rice: 80g

Star anise: right amount

Cinnamon: moderate

Zanthoxylum bungeanum: right amount

Fragrant leaves: appropriate amount

Sufu juice: right amount

Cooking wine: moderate

Oil salt: right amount

Ginger: right amount

Pepper: right amount

Note: 1. Stir fry the glutinous rice with large ingredients, and then smash it with a cooking machine, but don't smash it too much. The degree of smashing is to be able to see the small particles, which is not only better to taste, but also easy to ripen; 2. Other rice is OK, but the glutinous rice has better viscosity, which can be determined according to its own taste; if you want to save trouble, you can directly buy the seasoning bag of steamed meat, but you can make it more fragrant; 3. Marinate the fish before steaming, mainly adding cooking wine, ginger, salt, pepper and other seasonings; add some oil to make the whole fish more tender and smooth, with good taste; 4. The corn leaves at the bottom can bring a fresh feeling to the steamed vegetables, and if there are lotus leaves, the taste will be a little different; it's not bad to steam a corn at random; 5. Sprinkle some water and oil on the surface when steaming vegetables, which is good The surface of the sample will not dry, and the fish will taste tender and smooth.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Fen Zheng Yu