Recipe: Change the juice to make steamed fish ------- red steamed squid

Home Cooking Recipe: Change the juice to make steamed fish ------- red steamed squid

Notes:

From the blog of "Wen Yi Xin Kitchen" ~! Great love Wenyi! There are so many good foods!

Ingredients:

Steps:

  1. Home Cooking Recipe: The squid goes to the scales, goes to the internal organs, and cleans them. The scallion (partially) was cut into 3 cm long sections, and a part of the scallion was cut into thin filaments. The ginger was peeled and partially cut, and the other part was cut into filaments for use.

    The squid goes to the scales, goes to the internal organs, and cleans them. The scallion (partially) was cut into 3 cm long sections, and a part of the scallion was cut into thin filaments. The ginger was peeled and partially cut, and the other part was cut into filaments for use.

  2. Home Cooking Recipe: The rice wine, soy sauce, soy sauce, cooking oil (50ml) are boiled in a small pot and cooled to make a red steamed juice.

    The rice wine, soy sauce, soy sauce, cooking oil (50ml) are boiled in a small pot and cooled to make a red steamed juice.

  3. Home Cooking Recipe: Wipe the fish with kitchen paper, evenly salt the sides of the fish and marinate for 5 minutes.

    Wipe the fish with kitchen paper, evenly salt the sides of the fish and marinate for 5 minutes.

  4. Home Cooking Recipe: Then put the onion on the plate, put the onion in the fish belly, ginger,

    Then put the onion on the plate, put the onion in the fish belly, ginger,

  5. Home Cooking Recipe: Pour the red steamed juice into the steamer that has been steamed.

    Pour the red steamed juice into the steamer that has been steamed.

  6. Home Cooking Recipe: After steaming for 10 minutes, turn off the heat for 5 minutes.

    After steaming for 10 minutes, turn off the heat for 5 minutes.

  7. Home Cooking Recipe: Throw away the onion and the onion on the plate and the ginger pieces.

    Throw away the onion and the onion on the plate and the ginger pieces.

  8. Home Cooking Recipe: The surface of the fish is covered with onion and ginger.

    The surface of the fish is covered with onion and ginger.

  9. Home Cooking Recipe: Heat the remaining 20ml of cooking oil and quickly pour it on the fish.

    Heat the remaining 20ml of cooking oil and quickly pour it on the fish.

Tips:

Super 啰嗦:   ** We usually make steamed fish, usually directly with steamed fish oil or good quality convulsions. This time, try to put the rice wine, soy sauce, soy sauce and vegetable oil together and cook them for cooling. The taste will be better, the color is slightly heavier, and it is more suitable for many northerners' preferences. The oil is added to the juice and simmered on the fish. When steamed, the taste of the fish is more moist.   **When steaming fish, the onion section of the fish body can make a gap between the fish and the plate, which is beneficial to the circulation of steam. After steaming, the skin will not stick to the plate.   **Before steaming the fish, first boil the water in the steamer and then add the fish. The outside of the fish shrinks immediately due to the sudden high temperature. The fresh juice inside does not flow out, and the taste is more delicious after cooking.   ** The amount of green onion can be slightly more, and the onion with hot oil is also very good.   ** The time to steam the fish depends on the size of the fish. In addition, it is recommended that when buying fish, you must first consider the size of the steamer and plate at home, so as not to buy too much, can not put in, but also cut into sections, which will destroy the integrity.


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