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It's almost the New Year, you must learn this dish, it tastes good, it means good, and it's too fragrant
Time flies so fast, 2023 is about to be sent away in a blink of an eye, and the New Year's bell is about to ring!
The New Year is also called New Year's Day, commonly known as the Gregorian year. Regardless of whether it is a solar calendar year or a Chinese New Year, there must be fish on the table for the New Year, and eating fish is a symbol of good luck, meaning that there is more than enough every year. There are many ways to make fish, especially steamed fish, which is very popular with the public, because steamed fish also has a meaning, implying prosperity in the coming year. So, it's almost the New Year, you must learn this dish, it tastes good, it means good, it's so fragrant!
This dish is steamed Hongchang fish, various methods of fish, steaming is one of the healthiest ways to eat, not only the original taste, but also to maximize the taste of the fish. Especially for the Chinese New Year, a table of fatty and greasy food, a steamed fish meat is tender and fresh, and the small and fresh taste is absolutely appetizing, so if you haven't thought about how to make the fish on the New Year's table, you might as well have a steamed fish, appetizing and healthy.
And the practice is very simple, there is no difficulty, and there are absolutely zero failures. The important thing is that it is delicious, the meat is tender, the taste is tender, fragrant but not greasy, and the taste is delicious.
Hongchang fish bones are less and more meat, the nutritional value is very high, rich in high-quality protein and a variety of nutrients, the general population can eat, is a suitable tonic for the old and young. This kind of fish is warm and sweet, has the effect of replenishing deficiency, benefiting the spleen, nourishing blood, dispelling wind, and strengthening the stomach, which can nourish the liver and blood, supplement nutrition, prevent anemia, and can also alleviate insomnia and improve the body's immunity.
Moreover, Hongchang fish is high in protein and low cholesterol, and long-term consumption is good for preventing high blood pressure, arteriosclerosis, and hypoglycemia. And it is easy to digest and absorb, as well as appetizing and strengthening the spleen, increasing appetite, regulating the spleen and stomach, suitable for people with anemia, malnutrition, and weakness.
Let's take a look at how to do it!
Steamed red squidIngredients: 1 piece of red fish, 1 piece of ginger, appropriate amount of chives, 2 spoons of cooking wine, 1 spoonful of oyster sauce, 1 spoonful of steamed fish soy sauce, half a spoon of sugar, appropriate amount of oil, appropriate amount of salt, appropriate amount of pepper.
Practices and Steps:
You can't buy fresh Wuchang fish in the north, and the basic ones you buy are frozen Hongchang fish, after thawing, the red Chang fish is removed from the gills, scales and internal organs, and the black membrane in the belly of the fish is removed, and it is cleaned repeatedly. If you buy fresh Wuchang fish, you can directly ask the owner of the fish seller in the vegetable market to clean it up.
Cut the cleaned red fish on both sides, add cooking wine and salt, spread evenly on both sides and marinate for about 10 minutes.
Peel and wash the green onion and cut into strips, peel and wash the ginger and cut into strips, spread the green onion and ginger shreds on the bottom of the plate, then put the red Chang fish, and sprinkle some green onion and ginger on top.
Add an appropriate amount of water to the pot, put the red fish after the water boils, cover the pot and steam it over high heat for 10 to 12 minutes, and the specific steaming time is determined according to the size of the fish.
To prepare the sauce, add 1 tablespoon of steamed fish soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of cooking wine, half a tablespoon of sugar, half a bowl of water, and a little pepper to a bowl and stir well. Take out the steamed red fish and pour out the soup and throw it away, remove the shredded green onion and ginger on the surface, sprinkle the shredded green onion and coriander on the surface again, pour the seasoned sauce into the pot, turn off the heat after boiling, and pour it on the shredded green onion.
Wash the millet pepper and cut it into rings, sprinkle it on the surface of the fish and garnish it, and you can start the meal.
Tips: 1. Remember that when steaming fish, you need to boil the water before steaming it in the upper drawer of the pot.
2. Steamed Hongchang fish, according to the size of the fish, the time is controlled at 10 to 12 minutes, if the steaming time is too long, the fish will be old and the taste is not good.
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