In addition, there are students who are so nervous and laborious in their studies. At this time, they should eat more fish and recharge their brains, so that they can be more energetic and review their memories better in class. There are many ways to cook fish, such as stewing, frying and steaming. If you want to keep the nutrition of fish, steaming fish can prevent the loss of fish nutrition to the maximum extent.
But when cooking steamed fish, many people feel fishy when they taste it, but it is not very fragrant and tender. I believe many people have encountered this problem, especially when they first started cooking steamed fish, and they like to add some salt to the fish. As a result, the steamed fish is fishy and hard, not very delicious, wasting good ingredients and feeling disappointed.
So I went to consult my good friend, who is a chef in a restaurant. He told me that when steaming fish, remember not to add salt directly, but to add some. Fish is tender and fragrant when steamed. How about making one? Steamed bass? Share the correct method of steaming fish with everyone, hoping to help everyone.
Steamed Chinese Bass
Ingredients: bass 1 kg, onion, ginger, lard, vegetable oil, fish sauce, steamed fish, soy sauce.
Specific production process:
Step 1: Remember to remove the viscera and gills of the newly bought bass, especially the small scales on the fins. Don't cut off both sides of the fish bones, so it is convenient to set the plate and the fish tastes better. Wash the mucus and blood from the fish, soak it in clear water for 5 minutes and then take it out for later use.
Step 2: Cut the green onions into filaments and soak them in water, which will turn into beautiful shapes. Cut the scallion into sections, shred the ginger and put it on a plate for later use.
Step 3: The leftover ginger and onion scraps can be chopped and put in the room. Add warm water and soak in ginger and onion water. Put the washed perch in a large bowl, and pour the ginger and onion water into the perch. Take a shower? This will deodorize the bass and then take it out and drain it.
Step 4: Prepare a plate with ginger slices on it. And green onions, and then add bass. The key is that the bass should be coated with lard, which can not only lock the water in the fish, but also increase the fragrance and tenderness. Leave a gap between the bass and the plate, so that the fish can be cooked more easily.
Step 5: Boil the fish dish with clear water, move it into a steamer, cover the pot and steam for seven minutes, then take it out.
Step 6: Drain the steamed water from the fish dish, and clean the steamed ginger slices and onion segments on the fish. Prepare another plate to remove the fish, then add fresh shredded onion and shredded ginger, heat oil in the pot, and pour it on shredded ginger and shredded onion to stimulate the aroma.
Step 7: Add two spoonfuls of steamed fish soy sauce and one spoonful of fish sauce and put them in a fish dish. The fish steamed in this way is especially tender and fragrant, and has no fishy smell.
knack for cooking
1. Never add salt to steamed fish. Steamed fish soybean oil used for steaming bass is salty, so no need to add it.
2. Remember to put a layer of sesame oil on the fish before steaming it, which will not only lock the water in the fish, but also enhance the fragrance and taste.
Steaming fish means waiting for the water in the pot to boil, and then putting the fish plate with bass in it for steaming, so that the fish will become more fragrant and tender.
What other ways do you steam fish? Welcome to leave a message at the bottom of the comment area for discussion.