Chinese Food
Zero basic apprentice: steamed mandarin fish with unit price above 150
(162727 views)
After the epidemic, are they all fat. Do you want to take some low-fat exercise? First of all, steaming is the healthiest and low-fat food in all cooking categories. White meat (fish and chicken duck meat) is more nutritious and low-fat than red meat (pig, cow, sheep, etc.), which is the most suitable substitute meal. At present, the price of mandarin fish in Beijing is about 3840 Jin. It's less than two Jin to choose one with more than one jin. A family meal is just right.
Cooking ingredients
Cooking Steps
Step1:Since I didn't take the process map, I wrote it in detail as much as possible. 1. Wash mandarin fish inside and outside, especially the red meat in the head and belly. Otherwise, it will be fishy. 2. Dry the fish with a dry paper towel. It's all inside and out. Then cut the ginger into thick slices, cut the scallion into sections, and put the fish in a container. It's better to deep dish. It's good for marinating the whole fish body. Finally, pour in the cooking wine and marinate for 30 minutes. Tips - don't put salt on it. Otherwise, the fish will be tight and not delicious. 3. In the process of salting, cut the scallion white part. Only take the layers of the scallion white outside. Cut them into thin silk. The thinner the better. Then put them into the cold water. The scallion silk will turn into a roll. The final product looks good. 4. Take the fish out of the salted container and dry it a little. Remove all the onion and ginger from the fish. Which plate is used to serve the table at the end of the meal? Steam directly on that plate. I suggest you all buy a steamed fish pot. It's very cheap. It's made of oval stainless steel. It's very convenient. All the daily steamed fish on the market can be steamed. Spread a layer of ginger on the bottom of the plate. Not much. At the same time, the fish is stuffed with slices of ginger and scallion. The key step is to put two chopsticks on the plate. The purpose is to empty the fish and steam it on the shelf. There is space between the fish and the bottom of the plate. The purpose is to make the steamed fish have soup. The soup will be very fishy. It is not fishy to steam the fish on the shelf. The soup is to be poured out at last. Steam the fish for 6 minutes after boiling. If the fish is large enough, add 1 minute. Then turn off the heat and simmer for 5 minutes. At the same time of stewing, start another pot and heat a big spoon of hot oil. This big spoon doesn't need to be explained. It's the big spoon we make soup with. Scald the hot oil. Take out the fish plate carefully. Tilt it slightly and pour out the soup. Take off the scallion and ginger steamed together. Then quickly spread the sliced scallion. Spread the surface. Then drizzle with steamed fis
Cooking tips:1. The fish needs to be cleaned, especially the red part. It's fishy. Try to get rid of it by hand. 2. After marinating, pour out the marinated soup and steam it. 3. Don't steam for too long. When steaming fish, it's best to put two chopsticks between the fish and the plate. In order not to let the fish be affected by the fishy soup. 4. As long as the green onion is white, the cost is good. The finer the better. Put it into the water quickly. The last green onion is rolled up. It's the same as eating outside. 5. Steamed fish. The first thing to take out is to remove the chopsticks first. Pour out the steamed juice. There are skills in making delicious dishes.
