Since I have mastered the essentials of steamed fish, I can try not to order steamed fish when I go to the restaurant. Reason: First, other complicated crafts (such as: frying, frying) are more difficult to complete at home; secondly, the outside restaurants (especially Chinese restaurants in foreign countries) generally have more time than necessary to ensure the maturity of the fish. 1, 2 minutes, so the fish is actually too mature in many cases. This essential point is also based on the experience of the famous chefs, and I will ensure that you can steam a "perfect" fish after a mistake. Version 2.0 update content: 1. The steaming fish's heat is a combination of virtual and real, that is, use the most fierce fire to quickly lock the water of the fish, and finally let the heat reach the fish in a gentle way by steaming (the residual temperature in the pot after the flame is turned off). The deepest point. Version 3.0 update: 1. Drain the fish in the right way. Since the fish killer will choose the lower side of the central axis in most cases, the fish belly is divided into two parts. As a result, the fish belly will be large and small. So when we drain the fish, we have the big side on it, and the fish body is better to have a dip. In this way, the moisture in the fish's abdomen will be discharged more completely. (as shown in Figure 2) 2. The process of steaming the fish should be lethal. That is, the second minute after the fish is put into the pot, open the lid, let the steam inside out, and then re-cover the lid. This is to let the bloody smell of steam formed in the early stage of raw meat steaming to be released. The principle of thinking carefully is the same as the reason why the big bones go to the blood before the soup is cooked. This practice is based on the program "Dingye Kitchen" from Hong Kong martial arts star Li Jiading, which is suitable for most steamed dishes of raw meat.
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Drain the correct posture of the fish moisture. Since the fish killer will choose the lower side of the central axis in most cases, the fish belly is divided into two parts. As a result, the fish belly will be large and small. So when we drain the fish, we have the big side on it, and the fish body is better to have a dip. In this way, the moisture in the fish's abdomen will be discharged more completely.
Due to the limitations of the home kitchen, the size of the steamer, the most suitable is between 0.9 kg - 1.2 kg of live fish, sweet-scented osmanthus, squid, bluish. After buying it, clean it in and out of the water, and use the kitchen paper/cloth to dry the water.
Use a sharp knife to press the fins and follow the fish's back. This step is critical for the uniform heating of the steamed fish (detailed in the later sections).
In the process of steaming the fish, in order to keep the fish under the body evenly heated, we put 2-3 small spoons on the steamed fish plate in advance, so that there is steam flow in the lower part of the fish. There are also many friends/recipes who recommend using green onions to pad, but the onion segments that are steamed at a high temperature will quickly become soft and lose their support, resulting in the loss of their intentions.
The temperature of the steamed fish is to use the strongest heat of steam to steam the fish in the shortest time. Therefore, I will put the steamed fish dish and the supporting spoon into the pot in advance, so when the water is boiled, only You need to put the fish on the spoon and you can cover it. In this way, the heat of the steam is not absorbed by the utensils of the steamed fish, and the efficiency of the steamed fish can be maximized.
In the case of a 1 kg fish, it takes about 6 minutes to steam the whole fire. The combination of the virtual and the real is to extinguish the steam after 4 minutes of steaming. During the second minute, the lid is opened and the dead air is covered. Another two and a half minutes. There is also a set of pro-tested data: 1.8 kg of fish, 6.5 + 2.5 minutes is just right (because of the tightness of the steamer and the working efficiency of the burner, so the time of steaming fish above is for reference only)
While waiting for the fish to go out, we can handle the onion. If you have a green onion knife, it is definitely a multiplier. If you don't have it, you can use a fork to scrape the onion with the fiber of the onion. This method is more able to make the onion silk roll up compared to the cut.
After the fish is out of the pan, change to the big plate, spread the onion on the fish, and then pour hot oil on it.
Finally, pour the appropriate oyster sauce on both sides of the fish. The steamed fish is a saying: the soy sauce is not the fish. That is to say, the soy sauce can only be poured twice in the fish body. When the diners are based on their own taste, the fish is picked up to the bottom of the sauce, and after the soy sauce is lightly cooked, the fish is pinched out. The same applies to the etiquette of eating the meal. So don't pour the soy sauce on the fish the next time you eat out.
Finally, share the award-winning works of the younger brother in the international photography competition.
1. I believe many readers will ask, "Why didn't you use ginger?" Steamed fish First of all, the fish must be fresh, and there is no problem with it. Secondly, the other role of ginger is to remove the muddy taste, but if there is a muddy fish, it is not recommended to steam, braised or steamed with shredded pork. For high-quality fish, the taste of ginger is more to steal the fresh fish, so on steamed fish, I do not recommend the use of ginger. 2. I believe that many friends who consider the problem of even heating will draw 2 or 3 knives on the front and back of the fish. This is how many recipes and even TV shows are taught. Let us first take a look at the distribution of fish. The most dense part of the fish is the back. The fish's abdomen is only a thin layer of meat due to the removal of the internal organs. Imagine that the cross knife from the back of the fish to the belly of the fish will continue to speed up the familiar rhythm of the fish belly that has been easily cooked. On the contrary, the problem of unripe fish back did not wait for a good improvement. This method, described in the text, allows the fish to open to the maximum extent, whether it is steaming or fashionable mineral blisters. 3. The fish skin will burst after steaming. Please don't worry. This is a sign of fresh fish. Onion wire also mentions the role of ugly on this part. 4. If you want a little more onion, you can soak the onion with ice water. 5. The Cantonese chef has a very straightforward description of the control of the steamed fish. The bone red meat is separated, that is, the main backbone of the fish is red after the most boneless fish is uncovered. I hope that everyone will continue to be familiar with their own stoves and find the time that is most suitable for their own stove.