Six key tips for making steamed fish
The key secrets of steamed fish!
1, pick fish do not pick big, steaming practices in the control of the fish within 1 pound of 2 as well, the fish must live fresh, live fish steaming the most beautiful. Before the steaming, the fish must be handled cleanly, especially the black membrane inside the fish's abdomen, it must be scraped clean to ensure that the steamed fish do not break;
2, according to the shape of the fish to choose whether the fish body needs to be handled by the knife. The most suitable mature fish is a flat-shaped fish, such as squid, which can be picked up with a willow knife or a deep knife at the back of the fish's back and then directly steamed on the plate. You can also steam directly without changing the knife (steamed Fish with thicker ridges, such as squid, etc., can be cut in the abdomen with a knife along the back of the spine, and the fish can be squatted while steaming, reducing the thickness to maturity (steamed squid); Large fish such as fat head fish, herring, grass carp, etc., it is best to cut two slices or steaming (two-color fish head).
3, before the fish pot steamed, pickled time not too long, better than 10 minutes. Because salt has the function of penetrating and coagulating proteins, placing it for too long will make the hard texture of the meat affect the taste.
4, the fish body slightly steamed overhead. A thin layer of oil was applied to the steamed fish dish. The ginger and green onions were placed at the center of the dish and placed on the fish. This was equivalent to slightly lifting the fish, which was conducive to even heating of the fish in the hot air circulating in the pot.
5, steamed fish, steamed fish sauce and fish are best steamed separately, and finally poured up. Because the sauce and ingredients are mixed prematurely, some chemical and physical reactions will occur during the high-temperature cooking process, affecting the delicate taste of the fish meat; the prepared steamed fish sauce can also not steam, but repeatedly tried to steam The steamed fish sauce does not have a bit of astringent taste in the sauce and tastes even more delicious.
6. Fresh steamed fish requires a slap of gas. There are three bogey: a bogey water is not open and put the fish into; second bogey midway open cover deflated; three bogey pot insulation after a long time.
The highest realm of steamed fish is steamed fish with “clove meat†shape and taste is the most delicious!
How to remove the smell of fish?
There are two squatting lines on the fish. I don't know if everyone knows. When the fish was made, the squatting line was first removed, and the fish did not have a bit of earthy smell.
There is also a small trick to remove the squatting line: after cleaning the fish, draw a knife at 1-2 cm near the head of the fish. You can see a small white spot at the incision, which is the squatting line. Hold it gently. You can just pick it up. Remember, but two oh, flipping the surface is the same as making the other one out.
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