Chinese Food
Steamed hairtail
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As a person who grew up in Beijing, he envies the life by the sea. There is a saying that the seafood in Beijing is not real seafood. I agree with that. Although the logistics is very convenient now. There are many places to buy seafood. But I love hairtail alone, because it's the seafood delicacy that grows with me all the way. There are few tender fish bones. When I was a child, I used my teeth to bite off the edge of the fish. Then I carefully selected the fish in the middle. If it is complete, I will clap my hands with excitement. If it is broken accidentally, I will bite another piece and try again. What hairtail gives me is not only nutrition and taste, but also a kind of eating toy. The content of DHA and EPA in hairtail is higher than that in freshwater fish. DHA is a nutrient for the brain. It is very important to improve memory and thinking ability. In addition, hairtail is rich in lecithin, which is more brain tonic than common freshwater fish. Children and brain workers who go to school at home often eat
Cooking ingredients
Cooking Steps
Step1:Remove the head, tail and internal organs of the two striped fish, and remove the black film inside the abdomen. Clean them. Do not scratch the scales on the surface. The nutrition and effect have been mentioned befor
Step2:Cut the hairtail into the same section. It's more beautiful to set the plate like this
Step3:Shred ginger and scallion. Put some cooking wine and a little salt into a large bowl. Mix well
Step4:Put the fish section into a bowl of ginger and scallion. Grasp it by hand, so that each piece of fish can be dipped in the sauce. Cover with the plastic film and marinate for 2 hours or longer. If you are in a hurry to eat, it is recommended to massage the fish section. It can quickly remove the fishiness
Step5:Spread the shredded ginger of pickled fish on the bottom of the bowl, so as to leave some space at the bottom of the fish section, which is conducive to maturity and the penetration of the sauce behind
Step6:Spread the fish section on the plate. Put the unsightly head and tail on the bottom. Put the good-looking and neat ones on the top
Step7:Put into a cold water steamer. Steam over high heat for 15 minutes
Step8:I've steamed four dishes and main food in this pot. So I put cold water into the pot. If I steam alone, I can put hot water into the pot. The meat will be more tender
Step9:When steaming the fish, cut the chives and chili peppers into shreds; when the fish is out of the pot, pour out the soup on the plate to effectively remove the smell. Sprinkle the chives and chili peppers on the fish section. Heat a little hot oil and pour it on the fish. With the sound of Ha La , the smell is fragrant. Serve the fish on the table.
Step10:Steamed hairtail. It's fresh and tender.
Cooking tips:1. The hairtail is made in China and slightly wide. The meat is tender and thorny. Some kinds of foreign hairtail look wide but eat rough but not tender. It is not suitable for steaming; the thin and narrow Zhoushan hairtail is suitable for frying or stewing. It is also not suitable for steaming; 2. It is marinated for more than 2 hours with cooking wine, onion and ginger shreds and salt. It can effectively remove the fishy smell. The steamed soup can also be poured out and most of the fishy smell can be removed. The last hot oil can be added after being poured on Fragrant and keep the fish tender. If you think steamed, you have to be oil-free. You can also do it without oil. Follow your preferences. There are skills in making delicious dishes.
