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Which fish bones are less suitable for steaming? Skills and methods of steamed fish

Steamed fish is a kind of cooking method of tonic, and it is favored by many people because of its simple method. Steamed fish can maximize the fresh taste of fish, so which fish is suitable for steaming? Skills and methods of steamed fish.

Skills of cooking steamed fish

first

Five points should be grasped in selecting live fish

First, the scales are relatively complete;

Second, fish is elastic;

Third, the local smell of fresh fish is relatively strong;

Fourth, the gill color is pink or bright red is the best, white or dark black is not good;

Fifth, the brighter the fish's eyes are, the more transparent the fish are, and the fresher the fish are.

secondly

Wash fish with warm water to remove fishiness

After killing the fish, scrape the scales with a knife, and then rinse the sticky and slippery things on the fish with warm water. When fish are cultured, there is a kind of organism in the water called Spirogyra, which has a very strong earthy smell. This layer of Spirogyra is the most fishy part of the fish. Therefore, if you wash it with warm water, you can achieve the goal of deodorization.

again

Kill the fish for 2 hours before cooking

Many people buy fish from the market. They all think that they should take advantage of the freshness after killing. But they don't know that within two hours after the death of the fish, it's time for the body to detoxify. At this time, steaming is obviously not a good time. Therefore, should wait for the fish row after the end of the pot steaming.

last

Steam enough before cooking

The water in the steamed fish must be boiled before it is put into the pot. Because if you want to make the fish fresh and fragrant, you have to have enough steam pressure. If the steam pressure is not enough, even if cooked, the meat taste is soft, the taste is not tight, and the aroma is not enough.

Note: put salt after the pot

Many people put salt on the fish before steaming, which is really tasty, but salt will cause protein shrinkage, so the steamed fish will be older and not fresh enough. The right way to do it is to spread cooking wine, add scallion, ginger and a little water. Steam the fish in a pan for 15 minutes. Remove and set aside. Then, cut some shredded green onion, or put green pepper and red pepper on the fish, fry the hot oil in the pan, pour it on the steamed fish, and pour it into the delicious fish.

Which common fish in the market can be steamed

Crucian carp

It has the functions of Tonifying Qi and spleen, promoting diuresis and detumescence, clearing away heat and toxin, dredging collaterals and removing dampness. Ascites patients with fresh crucian carp and red bean soup is effective. With fresh crucian carp and pig feet with simmer, even soup consumption, can treat maternal less milk. Crucian carp oil is beneficial to cardiovascular function, can also reduce blood viscosity, promote blood circulation.

carp

It has the functions of invigorating spleen and appetizing stomach, diuresis and detumescence, relieving cough and asthma, Antai and Tongru, clearing heat and detoxification. Carp and white gourd, scallion soup, treatment of nephritis edema. The big carp leaves the scale to go to the intestines miscellaneous simmer to ripen, takes separately, governs the jaundice. Live carp and pig's hoof soup were used to treat puerperal hypogalactia. Carp and scallop powder a little soup to take, cough and asthma treatment.

Silver carp

It has the functions of warming and Tonifying Qi, warming stomach and moistening skin. It is a kind of warming and tonifying health food.

Black carp

It has the functions of Tonifying Qi and nourishing stomach, removing dampness and diuresis, dispelling wind and removing vexation. It contains trace elements such as zinc and selenium, which is helpful to anticancer.

Of course, there are many fish that can be steamed. You can choose according to your preference and purchase conditions.