Chinese Food
Steamed grass carp
(155396 views)
Today, let's talk about the easiest and fastest way to eat fish - steamed fish. In terms of regional characteristics, Cantonese like to eat steamed food best. They prefer light taste. Steamed food can keep the original taste. There is a place for steamed fish in Guangdong's special dishes list. I made steamed grass carp today. Half of the way is to steam. The other half is to water it. This way is suitable for novices. Because for novices, it's difficult to fry fish. It's hard to make the fish fry very ugly. Steam the fish first. At least the fish keep intact and good-looking without deformation. If you want to have a strong taste, you can make a soup with the taste of braised pork and pour it on it. Not only is the fish delicious It's smooth and tender. The taste is not light. It's both delicious and tender of steamed fish and mellow and fragrant of braised fish. You should have no confidence in fried fish, guys. Just do this. It's very simple and delicious. It must be tried.
Cooking ingredients
Cooking Steps
Step1:Main ingredients - 700g fresh grass carp, 50g green and red pepper auxiliary ingredients - proper amount of vegetable oil, proper amount of salt, 10g ginger, 5g shallot, 10g raw soy sauce, or 2G monosodium glutamate, 2G spicy skin, 15g cooking win
Step2:Wash the grass carp, remove the internal organs and clean up. Remove the black film in the belly of grass carp. Wash and cut the sections and silk with scallion and ginger. Soak the hot skin. Wash and cut the green and red peppers
Step3:Cut off the head of the grass carp from above the neck. Because my electric steamer is not too big. I can't fit a whole grass carp. It's too long. Just cut a flower knife on both sides of the grass carp. Remember not to cut off the belly part of the fish
Step4:Add a little salt and cooking wine to the whole body of grass carp and marinate it. Then put onion and ginger on the belly of the fish. Marinate for about 10 minutes. Pour out the water to marinate the grass carp. Spread the scallion and ginger on the bottom of the plate. Spread the grass carp on it. Sprinkle some scallion and ginger on it. Then steam the fish to remove the fishy smel
Step5:Put the grass carp plate into the steamer. My steamer is a folding electric steamer. It's full of steam. Without this steamer, you can use an ordinary steamer, steamer or electric rice cooker
Step6:Add cold water to the water tank. Steam out in 10 minutes and 10 seconds at a fixed time. The high color value can be folded. Do not open the cover in the middle of the process; the selected time is determined according to the quantity
Step7:Be careful when the time is up. Because the electric steamer is too hot. Pour out the steaming soup.
Step8:Be careful when the time is up. Because the electric steamer is too hot. Pour out the steaming soup.
Step9:Add a cup of cold water. Add some soy sauce, cooking wine and salt. Don't add more, because the pickled fish has been added a little
Step10:Cook slightly until the soup is thick. If you like to eat thick soup, you can thicken it to make a pot
Step11:Pour the soup on the steamed fish and enjoy it. Taste it. It's spicy and appetizing. The fish is tender and smooth. And it doesn't smell fishy at all.
Cooking tips:1. It's better to marinate grass carp for not too long, because it's fresh and tender. Fresh grass carp is most suitable for this dish. 2. It likes spicy food. It can add more spicy skin. 3. When steaming fish, spread a few pieces of green onion on the bottom of the fish. Put ginger slices on the fish to prevent the fish from touching the plate. When steaming the fish on the table, it's better to change the plate. Discard the steamed juice without using it Yes. Ginger slices should be removed too. This way, the fish will taste more fresh and have no fishy smell. Pay attention to these small steps. The fish is delicious. There is no smell at all. There are skills in making delicious dishes.
