Chinese Food
Steamed tilapia
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Steamed fish is better than braised fish. It can reflect the delicious taste of the fish. The flavor of the seasoning is light. And it highlights the freshness of the fish itself better. Therefore, the requirements for fish are relatively high. Most of them are bass, salmon and other fish with less barbed and tight meat. While economic fish such as carp and grass carp have a heavy fishy smell. The fish with more barbed and soft meat is not suitable for steaming. In addition, steaming requires high freshness of fish. It's better to kill the fish within three hours. Otherwise, the freshness is insufficient.
Cooking ingredients
Cooking Steps
Step1:Add water to the steamer. Boil. At the same time of boiling water, wash the fish. Remove the scales and gills to remove the internal organs.
Step2:Sliced ginger. Sliced scallion. Prepare more scallion and ginger, especially scallion shreds. Some of the scallion and white shreds should be used as cooking oil after steaming. If you pay more attention to it, you can make a shape of scallion silk, such as scallion flower, etc.
Step3:Change the knife. Pay attention to the knife in the back of the fish. This can not only ensure that the thickest part of the fish is steamed, but also beautiful. For better taste, you can also lean on two flower knives (not too deep to break the skin).
Step4:Insert ginger slices and scallion slices. The abdomen, head and back should be stuffed.
Step5:The fish plate is paved with ginger and scallion. In order to make it easy to cook and taste, it needs to be padded with chopsticks or other parts. The fish body is overhead. I use two spoons.
Step6:Apply peanut oil on both sides of the fish. Practice has proved that peanut oil is more fragrant. Can also put a few pieces of fat to achieve the most fragrant.
Step7:The fish is covered with scallion and ginger. Wait for the steamer water to boil and steam. Be sure to steam before entering the steamer. One Jin and three liang of fish need to be steamed for 8 minutes (for taste, it is recommended to turn off the fire and steam for 5 minutes
Step8:When out of the pot, move the plate. Remove the onion and ginger from the fish. Change the fish to another plate. It turns out that the juice after steaming in the dish has become fishy and smelly. All of them should be thrown away.
Step9:Put on the scallion shreds again. Pour in steamed fish and soy sauce.
Step10:Burn less than hot oil. Pour it on the fish. The shredded green onion is half cooked in a flash. It's mixed with the fresh smell of steamed fish and soy sauce. It's coming to you.
Step11:Make a simple shape of the swing plate. Tidy it up. On the table. Open to eat. It's tender fish. It's a bit of soy sauce. It's wonderful.
Cooking tips:1. The fish should not be too big. A Jin and a half is the best. According to a catty and a half 10 minutes conversion time. Steaming too long will destroy the freshness and tenderness of the fish. 2. If you like spicy, you can put some fresh pepper rings in front of the oil. 3. Make sure that the water is boiled and steamed before entering the steamer. There are skills in making delicious dishes.
