[Matsu River Fish Practice]_ production method _ how to make
Songjiang fish is generally made from sea bass. Due to its special production process, the taste of the fish is also attractive. Therefore, it is one of the most popular characteristics of Songjiang fish. When making Songjiang fish, you mustThe fish must be carefully cleaned, so that the smell of Songjiang fish is relatively light, and the fish should be marinated before making it. So what is the method of Songjiang fish?
The practice of steaming seabass:[main ingredients]1 seabass (do not pick large fish, 1 kg or 2 is better), green onions, ginger, shallots, parsley[accessories]salt, pure ramie, pepper, Lee Kum Kee steamed fishSoy sauce, cooking wine, oil, homemade mixed soy sauce steps: 1.
Clean the chopped perch fish, pour a little fine salt into the palm, knead it, spread the inside and outside of the fish, sprinkle with flour and pepper powder, pat a small amount of cooking wine, cover with ginger and marinate for 10 minutes; 2.
Apply a thin layer of oil to the steamed fish dish. Ginger slices and scallions and white onions are placed in the center of the dish, and the marinated fish is placed on top. I prepare steamed fish sauce, and I personally like Lee Kum Kee steamed fish stew oil+ Homemade mixed coriander juice ingredients + cooking wine partial + pure sesame oil imitation; 3.
After the water in the steamer is boiled, add the steamed fish dish, put the steamed fish sauce in a small bowl (do not pour it on the fish), cover the pot tightly, and steam for about 8 minutes under high heat (time depends on the fish)The size and whether to change the knife can be adjusted) Turn off the flames, steam for 1-2 minutes, and immediately raise the pan;
You can use the steaming time of the fish to do the following: cut the ginger and shallots and dip them in cold water and set them aside; take the 3 steamed fishes, pour out the juice that has leaked out of the steamed fish, and cover them with ginger, green onions, and corianderCrush, pour 3 steamed steamed fish sauce; pour the boiling oil quickly on the plate; serve; serve: 1
Fish must be fresh and lively, and live fish is the most beautifully steamed; steamed fish pays attention to the original taste, and strives to be fresh and taste the best.
Is an “old-school” person, if you want to eat steamed fish or raw boiled fish porridge, you must rush to buy and kill immediately before dinner.
Those so-called “the best nutritional absorption” theory that I put for 2 minutes after killing the fish and then steamed it to eat left me speechless, and my fussy tongue told me that 10 minutes, 30 minutes, 1 minute after the fish was killed,2 a bell, the meat quality, taste and freshness are clearly distinguished, put the fish for two minutes to burn and barely make it difficult, let alone steamed to eat; 2.
Before the fish is steamed in the pan, do not marinate for too long, preferably 10 minutes.
2. Because salt has the function of penetrating and coagulating proteins, the meat is hardened for a long time and affects the taste; 3.
When steaming fish, it is best to steam the fish juice and fish separately, and then pour it on top because the sauce and ingredients are prematurely mixed. During the high-temperature cooking process, some chemical and physical reactions will occur, affecting the delicate texture of the fish.; The prepared steamed fish sauce can also be left unsteamed, but I have repeatedly tried the steamed fish sauce without any astringency in the sauce, and the taste is more delicious; 4.
4. Apply a thin layer of oil to the steamed fish dish. Ginger slices and scallion segments are placed in the center of the dish at intervals, and placing the fish on it is equivalent to slightly lifting the fish, which is beneficial to the hot air circulation in the pot.
Steamed fish requires a bang, and it’s done in one go.
There are three taboos: one avoids adding water to the fish without boiling; the second avoids opening the lid halfway; the three avoids steaming and keeping it in a longer pot after steaming; 6.
After steaming the fish, it is best to move the dish, because the juice leaking out of the steamed fish has a heavy fishy smell. Removing the juice is an important tip for not steaming the fish.