Hello everyone, I am Muzi Recommendation Officer and, a little expert who loves cooking. Here, I will share with you the basic cooking skills, so that you can easily master various cooking methods such as boiling, stewing, roasting, frying, steaming, etc., and become a master chef in the kitchen!
Steamed fish is a very common dish in Chinese cuisine, which is not only tender in taste, but also nutritious. However, in order to steam a perfect fish, there are a few important points to pay attention to.
First of all, the selection of materials is the key. Fresh fish is the first condition for steaming fish. When buying fish, choose fish with plump flesh, bright eyes, intact scales, and no odor. Some common fish suitable for steaming are sea bass, osmanthus fish, Wuchang fish, etc.
Secondly, the skill of handling the fish is also important. After buying the fish, it is processed as soon as possible, the guts and scales are removed, and rinsed. Be careful not to break the fish gallbladder when handling it, as the bitterness in the bile can affect the taste of the fish. In addition, before steaming, you can use shredded ginger, shredded green onions, cooking wine, and salt to marinate for a period of time, which can make the fish more flavorful.
Third, mastering the heat of steaming is the key to steaming fish. Generally speaking, steaming fish over high heat can quickly lock in the umami flavor of the fish, and can reduce the steaming time and keep the fish tender. Steaming for too long will cause the fish to grow old and lose its original taste.
Fourth, the use of seasonings is also an important part of steamed fish. Generally, steamed fish does not need much seasoning, so as not to mask the umami of the fish itself. You can simply use condiments such as shredded ginger, shredded green onions, minced garlic, salt, and cooking wine to enhance the taste and aroma of the fish. If you like spiciness, you can add some chili pepper or chili oil.
Finally, plating and decoration are also important to consider. Gently remove the steamed fish and put it on a plate, which can be accompanied by garnishes such as chopped green onions, coriander, and shredded red pepper to add color and texture. At the same time, you can also pour hot oil on the fish to make a squeak sound and make the fish more flavorful.
In short, the key points of steamed fish include the selection of ingredients, handling skills, mastery of heat, use of seasonings, and plating and decoration. Once you have mastered these points, you can easily steam the fish to be tender and flavorful.
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