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How to make steamed fish more tender?

1. Sprinkle the parsley on the plate to remove the steamed fish and sprinkle with a little parsley leaves, which can not only enhance the delicacy of the fish, but also add visual effects. These are the key points of making delicious and tender steamed fish. I hope it will be helpful to you. After mastering the basic skills, you can make different combinations according to your own taste and atmosphere to make steamed fish that is more in line with your own taste and mood.

2. Steamed fish is tender and delicious as follows: main ingredients: 500 grams of yellow croaker, right amount of spring onion and ginger. Accessories: 5 grams of salt, 2 tablespoons of soy sauce, 1 tablespoon of vinegar, 5 grams of oyster sauce, 5 grams of sesame oil. First of all, deal with the ingredients, wash the yellow croaker and beat the knife flowers, shred spring onions and ginger, mix the bowl juice with salt, soy sauce, vinegar, oyster sauce and sesame sauce. Pour the bowl juice into the yellow croaker, put the right amount of shredded spring onions and ginger in the belly of the fish, and marinate for a while.

3. When steaming fish, it is best to cover the plate with a layer of cling film or lid to prevent water vapor dripping from affecting the taste. Steamed fish soy sauce or other seasonings should be adjusted in advance and sprinkled immediately after steaming to maintain the temperature and taste of the fish. Through the above steps, you can make steamed fish with fresh and tender meat and not easy to break. In short, the key lies in the freshness of the fish, proper treatment and curing, and a good grasp of the heat and time of steaming.

4. Steaming fish looks simple, but in order to make the effect of fresh and tender fish and delicate taste, mastering the heat and time is the key. Here are some steps and techniques to help you steam the perfect fish: fish selection and handling: choose fresh fish, which is a prerequisite for keeping the meat fresh and tender. To clean the fish, remove the internal organs and scales, you can cut a few knives on the fish, which helps to evenly transfer heat and make the fish cooked faster and more evenly.

5. Choose fresh fish: the basis of steamed fish is the fish itself, so it is very important to choose fresh fish. The texture of fresh fish is tight, the meat is fresh and tender, and only the steamed fish can be tender and smooth. When choosing and buying, we should pay attention to whether the eyes of the fish are clear, whether the gills are bright red, and whether the body is elastic.

How to make steamed fish tender than the price?

Choose fresh fish: the fresh fish is compact and the steamed fish is more fresh and tender. When choosing, you should pay attention to whether the eyes of the fish are clear, whether the gills are bright red, and whether the body is elastic. Treatment of fish: after washing the fish, use kitchen paper towels to absorb dry water, which can reduce the evaporation of water during steaming and keep the fish tender and smooth. A few cuts on the fish can help the heat permeate the fish more evenly, making the fish more easily cooked.

Prepare oysters by steaming oysters. Wash each oyster with a vegetable brush. Chop up the chives and minced garlic. Prepare minced garlic and chopped chili. (I really bought it ready-made in the supermarket) add salad oil to the pot. Deep-fry chopped chives and minced garlic when the oil is 3 to 40% hot. Then add the right amount of steamed fish soy sauce (less). Add a small amount of cooking wine.

Price is an important consideration when buying "LEE KUM KEE Lee Kam Kee steamed fish soy sauce". The current market price is from 9 yuan, and the specific price may fluctuate due to different platforms and promotional activities. In order to help you find the most favorable price, we will provide you with the price comparison information of the major shopping platforms. It is recommended that you pay attention to the promotional activities and discount information of the major e-commerce platforms in order to get the most favorable price in time.

Third, steamed sea bass with fish every year is the most indispensable dish for the New year's Eve dinner. All ordinary domestic fish personally think that the most delicious is the perch, which is fresh and tender and not fishy, and the price ratio is also high, and the price may rise slightly during the Spring Festival. This is a dish suitable for both young and old. Although Hunan people like to eat spicy food, this steamed fish is also an indispensable dish at the banquet.

To make steamed fish, how to ensure that the meat is tender and has no fishy smell?

The first trick: pickled fish without salt, fishy without cooking wine, many people will choose to use salt when cooking steamed fish, in order to taste. However, the fish is tender and once salted, it is easy to lose moisture and affect the taste of the fish. So how to pickle it? Just soak the fish in spring onion and ginger water to achieve the effect of deodorization. Remember not to use cooking wine, too much cooking wine will cover the freshness of the fish itself.

Deodorization treatment: make a few oblique incisions on both sides of the fish with a knife, and then smear a small amount of salt or liquor, which can effectively remove the fishy smell. Pickling: put the sliced ginger and onions into the belly of the fish and marinate for 10-15 minutes to make the fish taste, while the smell of ginger and onions can neutralize the fishy smell of the fish. Prepare the steamer to preheat: boil the water in the steamer and preheat the steamer, which can shorten the steaming time and keep the fish fresh and tender.

The most taboo thing about making steamed fish is to put salt on the fish. Once the fish encounters salt, it will marinate the juice inside the fish, making the fish noodle and wood, and do not put wine when making steamed fish. Some people say that the fish without wine will be very fishy. In fact, the fish steamed fish is mainly used for fishy onion and ginger slices.

Seasoning: the taste of steamed fish mainly depends on the late seasoning. Light soy sauce, steamed fish soy sauce, oyster sauce and other seasonings can be used to adjust according to personal taste. But be careful not to overdo it, so as not to cover up the delicacy of the fish. Pay attention to details: in the whole steaming process, details determine success or failure. For example, make sure the water is boiling and then put in the fish, which can shorten the steaming time and keep the fish tender and smooth.

Then, spread the sliced ginger on the bottom of the plate, and put the right amount of ginger in the fish belly to remove the odor and increase the flavor. In addition, cut the ginger, spring onions and parsley into appropriate sizes and spread them evenly on the fish. Then, pour in the right amount of light soy sauce and let the fish fully soak in the sauce. Add enough water to the pot. After the water is boiled, put the fish into the steamer.