The most healthy way to eat fish is to steam. Steaming seems to be simple, and the actual test is very good! Improper practice, steamed fish not only the color of the meat is dark, but also feel old and embarrassing when you eat it! How can we make steamed fish taste smooth and unsatisfactory? Try not to steam with a plate!
The freshness of the fish directly affects the taste and sweetness of the steamed fish. On the market, a fresh fish is selected. The fish is flat, so a few knives are made in the fish, and the squid and the osmanthus fish are slashed on the back. The back is the thickest part of the fish, and cutting a knife can make the fish cooked faster and more flavorful. ▽
Shallot, ginger and shredded, soaked in a small bowl of water for five minutes. Here to add, a lot of friends like the cutting of green onion, click on the link to view https://www.xiachufang.com/recipe/102262902/
Take some ginger onion and water on the fish, grab the ginger onion and wipe it in the incision of the fish body, and marinate for 5 minutes.
Take two pairs of chopsticks, put a proper amount of water in the pot, and put the chopsticks into a 'well' shape.
Boil water, pour 3 tablespoons of wine into the water. After the water is boiled, put the fish flat on top of the chopsticks and sprinkle some ginger. Pay attention to the water level not too high, and it will not be good to turn into boiled fish. Steam on the lid for eight minutes. After eight minutes, open the lid and pour a bowl of cool water from the edge of the pot to avoid hot hands. Grasp the ends of the chopsticks placed below and take the fish out on the plate. Take out the chopsticks and the delicious steamed fish will be out!
Sprinkle the onion and ginger on the fish. The hot oil is an essential step for steaming the fish. Burn the oil until it is hot, evenly drench the fish, lock the fish's moisture and sweetness, and finally pour the soy sauce!
The oily and white steamed steamed fish is finished! Steamed fish, are you steaming?
Put a close-up, see the fish is tender and seductive! ?
1, many people steamed fish used to wipe the salt and steamed, this is actually very bad, because the salt will make the fish water loss, so the fish is not fresh and not tender. ▽ 2. If the pot is too big and the chopsticks are not long enough, place an iron frame under the chopsticks. 3, the heat is the key to steamed fish, must be boiling underwater pot, steaming at a large speed, can not open the cover in the middle of the air, to ensure a steamed. If you steam twice, the fish will get old and lose its umami taste.