Step 1: Choose fish: The weight of fish should be controlled at about 500 grams, and the beauty of the fish dish is secondary. The key is that the cooked temperature is easier to grasp.

Making materials (1 1 sheet) Step 2: fish shaping: After cleaning the fish, cut the fish's spine from the abdomen with a knife, so as to prevent the fish from being deformed due to the contraction of the fish bones after steaming. Spread lard evenly on both sides of the fish, then dip it in a little white wine. Step 3: Season the fish: Mix a little meat with a little soy sauce, sesame oil, salt, Jiang Mo and mushroom powder into the fish's belly, which will not only make the fish taste fresher, but also make the steamed fish look full. Step 4: Set the fish plate: Take large pieces of ginger and onion, cut them into long and thin filaments with uniform length, and spread them on the fish plate. After the fish is put into the plate, sprinkle some shredded onion and ginger on the fish. When it is ripe, it is both beautiful and delicious. Step 5: the heat of the fish: the heat is the key to steaming the fish. Like many steamed vegetables, you must boil the water in the pot, then put the fish in the pot, steam for 6 to 7 minutes and turn off the heat immediately. Step 6: Virtual steaming of fish: The so-called virtual steaming means that after the fire is turned off, do not open the lid, steam for 5 to 8 minutes by using the residual temperature in the pot, then take out the pot and spray the prepared soy sauce, vinegar and a little clear oil on the fish.

Special tips

1. If it is a slightly larger fish, the steaming time can be extended for another 2 to 3 minutes; You can also put two chopsticks under the fish, let the fish leave the bottom of the plate and steam the fish.

Heat the fish until it is fully cooked; You can also steam the fish vertically and spread a piece of onion on the belly of the fish to make the fish stand steady. At the same time, draw a flower knife on both sides of the fish, and put ginger in each slit. Remember, don't forget to steam. 2. If you want the fish to smell less astringent and softer, you can put soy sauce, vinegar and a little clear oil in a small bowl, steam it with the fish, and then pour it on the fish. 3. Cooking steamed fish is also a science, from fish selection to ingredients, from putting the plate into the pot, from heat to virtual steaming, every step is very particular. Of course, the taste can be adjusted according to your own preferences, but the heat and virtual steaming are the basic guarantees for the "freshness" of steamed fish.

Exercise 2

Ingredients: Wuchang fish 1 seasoning: salt, soy sauce, ginger, onion, red pepper and pepper. Preparation time: 15 minutes. Number of people: 2 people. Cooking time: 10 minute. Practice: 1. Don't cut off your stomach. The knife should be quick. 2. Set, marinate for a while with a little cooking wine. 3. Cut the required pepper into sections, put chopped green onion and ginger slices on the ginger slices, and steam them in boiling water for four minutes. Take out the ginger slices when you come out of the cage. 4. Mix the steamed fish juice with a small amount of soy sauce and pepper. Pour it on the fish and sprinkle with chopped green onion and pepper. Wuchang fish itself is very fresh, without monosodium glutamate, beautiful in appearance and smooth.

The key secret of steamed fish

1. Choice of fish weight: it is best to control it between 500 and 600 g, so it is easier to grasp the raw and cooked temperature, and it is also beautiful in a fish dish. 2. When tidying up the fish: You can cut off the fish spine from the abdomen, or cut off the fish spine from the abdomen (sawed off with the tail of a knife) to prevent the fish from being deformed as a whole due to the contraction of the fish bones after steaming, but if you are not familiar with the technology, you can not cut it, so as not to spoil the fish before steaming. After cleaning the fish, spread lard evenly on both sides of the fish (clear oil is also acceptable), and then dip it in a little white wine (or try dipping it in some foreign wine, which may create a new taste). 3. When steaming larger fish: You can put a barbecue grill under the fish. If not, you can also use a few chopsticks to let the fish leave the chassis and steam the fish quickly when the fish is fully heated.

It's cooked 4. When steaming big fish: You can stand the fish up (the way the fish swims in the water) and steam it. Spread two 5 cm-long green onions on the belly of the fish to make it stand steady, or tie two small ceramic bowls on both sides of the fish to fix the fish. Put the flower knives on both sides of the fish and put a piece of ginger in each seam. 5. Essential seasonings for fish: white wine or cooking wine, sesame oil or other oils, salt, onion, ginger, etc. Putting seasoning in the belly of fish can make the fish taste fresher and make the steamed fish look full. Steamed fish itself tastes delicious, so monosodium glutamate and chicken essence are omitted. 6. How to set the plate when steaming fish: Take ginger slices and onion segments and spread them on the fish plate. After putting the fish in the dish, sprinkle some ginger slices and chopped green onion slices on the fish to taste evenly. 7. Heat of steamed fish: Heat is the key to steamed fish. Like many steamed vegetables, you must boil the water in the pot, then put the fish in the pot, steam for 10 minutes and turn off the heat immediately. 8. Virtual steaming of fish: The so-called virtual steaming means that after turning off the fire, don't open the lid first, and steam for a few minutes with the remaining temperature in the pot. Then pour the prepared seasonings (soy sauce, vinegar, clear oil, little or no salt) on the fish (monosodium glutamate is not allowed to be tender). At this time, the steamed fish is soft, delicious and fragrant, with high nutritional value. In addition, you can also put the prepared juice (soy sauce, vinegar, oil) in a small bowl and pour it on the fish and steam it with the fish. After the fish is out of the pot, take this seasoning out of the pot and pour it on the fish. Compared with the original juice, this kind of pouring juice has less astringency and warmer and softer fish flavor, which is suitable for the taste of the elderly and people who like light. 9. Keep the steamed fish juice: Many people throw away all the original juice of steamed fish when steaming fish, change it into sauce and keep the original juice, so as to better maintain the original flavor of the fish. This steamed fish is delicious.

Edit the food characteristics of this paragraph.

The fish is complete in shape, soft and tender, fresh and fragrant, and the soup is mellow.

Edit the nutritional value of this paragraph.

Nutritional value of various fish: crucian carp-has the functions of invigorating qi and spleen, inducing diuresis to reduce swelling, clearing away heat and toxic materials, dredging collaterals and promoting lactation. Patients with ascites use fresh crucian carp and red beans to make soup, and the effect is remarkable. Simmer fresh crucian carp and pig's trotters together and eat soup together, which can cure puerpera's hypogalactia. Crucian carp oil is beneficial to cardiovascular function, and can also reduce blood viscosity and promote blood circulation.

All kinds of steamed fish (20 carp)-have the functions of invigorating spleen, appetizing, diuresis, detumescence, relieving cough and asthma, preventing miscarriage and promoting lactation, and clearing away heat and toxic materials. Carp, wax gourd and onion are boiled in soup to treat nephritis edema. Scaled carp, intestinal impurities, slow fire stew, respectively, to treat jaundice. Taking live carp and pettitoes soup to treat puerpera's hypogalactia. Carp and Bulbus Fritillariae Cirrhosae are boiled in small soup to cure cough and asthma. Silver carp-has the effects of warming the middle warmer and benefiting qi, warming the stomach and moistening skin, and is a health food for warming the middle warmer and benefiting qi. Black herring-has the functions of benefiting qi and nourishing stomach, eliminating dampness and promoting diuresis, expelling wind and relieving annoyance. The trace elements such as zinc and selenium contained in it help to fight cancer. Snakehead-has the effects of invigorating spleen, promoting diuresis, removing blood stasis, promoting tissue regeneration, clearing away heat and expelling wind, and nourishing liver and kidney. Cooking snakehead with ginger and red dates has an auxiliary effect on the treatment of tuberculosis. Braised snakehead with brown sugar can cure nephritis. Eating steamed snakehead can promote lactation and enrich blood. Cuttlefish-has the functions of nourishing liver and kidney, nourishing qi and blood, clearing stomach and clearing heat, nourishing blood and improving eyesight, dredging menstruation and preventing miscarriage, promoting delivery, stopping bleeding and promoting lactation. Grass carp-has the functions of warming stomach, calming liver and expelling wind, and is a health food that warms the middle warmer and tonifies deficiency.

Edit this piece of Guangdong steamed fish

Ingredients: fish 1 steamed fish

Accessories: onion, ginger, steamed fish sauce, salt and oil. Manufacturing steps: 1. Wash the fish, put salt on the inside and outside, and put ginger slices on it. 2. Steam in a hot pot 10 minutes (the time depends on the size and thickness of the fish). 3. Take the steamed soup out of the plate and take out the old ginger slices (or directly replace the new plate). 4. Sprinkle shredded onion and ginger on the fish. 5. Take another pot, heat the oil, pour it on the fish, and pour in the appropriate amount of steamed fish and soy sauce.

Edit this paragraph to steam mandarin fish.

Zhejiang cuisine is characterized by light color and pleasing to the eye. It tastes like crab meat and is delicious. A mandarin fish (about 750g) and three slices of cooked ham (25g) are used as raw materials. 6 pieces of cooked bamboo shoots (60g), 3 pieces of water-soaked mushrooms, 2.5g of refined salt, 25g of monosodium glutamate 1.5g of Shaoxing wine, 25g of cooked chicken oil 10g, 2.5g of ginger slices and onion 1 root. During the production process, the mandarin fish is cut, washed and placed flat on the chopping block. Cut it from beginning to end with a knife, and then slice it obliquely every 25 cm on the back of the fish. The knife is as deep as bone. Get a big waist. Add mandarin fish, add Shaoxing wine, sliced ginger and onion and cooked ham, and steam in a cage for 15 minutes. After coming out of the cage, remove the onion knots, ginger slices and juice and pour them into a small bowl. Blanch mushrooms and bamboo shoots with boiling water, put 3 bamboo shoots on each side of the fish, put ham slices and bamboo shoots at intervals, and cover the bamboo shoots with mushrooms. Pour the raw juice into a wok, add clear soup, monosodium glutamate, refined salt and cooked chicken essence to boil and pour it over the fish.

Another way to edit this paragraph

Technology: steaming: Guangxi cuisine can tonify deficiency, strengthen body, improve eyesight and regulate special dishes. Ingredients: 750g grass carp. Accessories: pork (fat) 50g. Sausage 50g. Mushrooms (fresh)10g. Seasoning: ginger 2g. Coriander 10g. Salt 5 g. Monosodium glutamate 3g. Onion 20g. Pepper1g. Sesame 10g. Production technology. 2. Sausage, fat and mushrooms are evenly shredded for later use; 3. Put the onion strips horizontally on the waist plate, then put the fish on it, put the ginger slices on the fish, steam them in a cage for about 90 minutes until cooked, and take them out; 4. Remove the ginger and onion strips and drain the original juice for later use; 5. Pour the oil in a wok with medium fire, first pour the cooked oil on the fish, then put down the sausage, fat and shredded mushrooms and stir fry, add the original juice, adjust the flavor, and thicken the fish; 6. Sprinkle sesame oil, sprinkle pepper and clean coriander on the fish tail. The process suggests that fish should be fresh and steamed.