These four steamed fish tricks have been learned.

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I do n’t know if my friends like to eat steamed fish, I also like it because eating steamed fish is not only high in nutritional value, but also delicious in taste. The steamed fish is extremely tender and has a feeling of instant meltdown. However, many people do not make delicious food at home, so I will teach you a few tricks today.

These four steamed fish tricks have been learned. The steamed fish you made can ensure the taste is fresh and tender.


What kind of skill does steamed fish have?

There are four great tricks for steaming fish. Today I will share these four secret tricks with you, hoping to bring you gains!

These four steamed fish tricks have been learned. The steamed fish you made can ensure the taste is fresh and tender.


The first coup: live fish to knife

The first step is to prepare live fish. We must use live fish to make steamed fish, because only the live fish is steamed to taste delicious. The fish must be changed from the back because the back is thicker and has more meat. If you want to cut the knife from the back, you can also use a knife to cut a few knives on a place where the fish is particularly thick. This way, the steamed fish will be evenly matured. The thick parts are still raw. So everyone should remember to change the knife on the back of the fish.

The second coup: chopsticks

When steaming fish, put a few chopsticks on the plate, and then spread the fish on it. The purpose of the chopsticks in the plate is to make the steam in the pan smoother, so that the steamed fish is evenly heated. The placement of chopsticks is also very particular. Use four chopsticks on the plate in parallel. The main thing is the fish head. Be sure to weigh the fish head with chopsticks because the fish head is the least likely to be cooked. The location.

The third secret: fishy fish

It is the key to make steamed fish to fishy, how can the fishy smell be removed to the greatest extent? The first onion ginger is essential. You can cut the onion ginger into large pieces, slice the ginger, then place the green onions on the bottom of the plate, put the ginger inside the fish gills, put two pieces on the fish body, and then add rice wine. The most fishy smell is the gill of the fish, so you need to put more ginger to get the fishy effect.

These four steamed fish tricks have been learned. The steamed fish you made can ensure the taste is fresh and tender.


The fourth steamed fish recipe, steamed fish time

Steaming fish time control, we must always remember when making steamed fish at home, time must be controlled, do not steam old, then the fish is not tender, generally a fish of about three pounds, steamed with high fire 8 It takes about -10 minutes to mature, after the fish is cooked.

Pour the juice out of the fish plate. Don't pick it up. Pick up the onion ginger, find a new plate, place the fish on the plate, place the onion and chili, add a little steamed fish stew oil, and finally heat the oil to the fish. Just on your body.

These four steamed fish tricks have been learned. The steamed fish you made can ensure the taste is fresh and tender.


I recommend that you use sea fish as much as possible for steamed fish, because the fishy taste of freshwater fish is relatively heavy, the meat is tight, and the taste is almost the same, while the seawater fish is softer and lighter. The main thing is that the nutritional value is relatively high,

Dear guys, learn to do it for your family!


标签: #Life is Wonderful #Ginger #chili

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