醉仙鸭讲解做清蒸鱼的窍门有哪些
来源:http://www.zuixianya666.com/  2015-4-2 11:26:27
挑活鱼看五点。挑选活鱼要把握五点:一、鱼鳞比较完整;第二、鱼肉富有弹性;第三、一般新鲜的活鱼土腥味都会比较大;第四、鱼鳃颜色呈粉红或鲜红的为上佳,发白了或者发暗黑色都不好;第五、鱼的眼睛越明亮越通透鱼越新鲜。
Pick a live fish five points. Pick the fish to grasp five points: first, a relatively complete; second, fish elastic; third, the general fish smell fresh will be relatively large; fourth, the fish gill color is pink or red for red, white or black is not good; fifth, fish eyes brighter more transparent the fish is fresh.
温水洗鱼可去腥。杀鱼之后,用刀刮干净鱼鳞,然后用温热的水把鱼身上那层粘滑的东西冲洗干净。鱼在养殖的时候,水里边有一种生物叫水绵,土腥味非常大,这层水绵正是鱼身上更腥的部分,因此用温水冲洗一下,便可很好地达到去腥的目的。
Warm water fish can go rank. Kill the fish, with a knife scrape the scales, and then use warm water to fish the slimy things clean. The fish in the water culture, there is a creature called the Spirogyra, the smell of the soil is very large, this layer of Spirogyra is fishy fish part, therefore with warm water wash, can effectively achieve the purpose of removing the fishy smell.
杀鱼2小时后再上锅。很多人从市场里买来鱼,都认为杀完之后应趁新鲜,马上上锅,殊不知,鱼在死之后2小时内,正是体内往外排毒时期,这时清蒸显然不是好时机。因此,应等鱼排完毒之后再上锅蒸。
2 hour before killing the fish pot. A lot of people in the market to buy fish, that should be killed after a fresh pot, immediately, as everyone knows, the fish died after 2 hours, it is out of detox period, then steamed is obviously not good time. Therefore, after the end of drug should be available to a steaming pot.
上锅前蒸汽要足。清蒸鱼在上锅之前锅里的水一定要烧开。因为要把鱼做得很新鲜,香气很足,就要有足够的蒸气压力。如果蒸汽压力不足,即使熟了,肉的口感也是绵绵软软的,口感不够紧实,香气也不足了。醉仙鸭http://www.zuixianya666.com/
Pan steam shall be filled in. Steamed fish in the pot before the pot of water to boil. Because the fish is very fresh, aroma is enough, there must be sufficient vapor pressure. If the steam pressure is insufficient, even if cooked meat, the taste is soft rain, taste and aroma is compact enough, the lack of.
出锅后再放盐。很多人在清蒸前就将盐抹在鱼身上,这样确实比较入味,但是盐会造成蛋白质收缩,因此蒸出来的鱼会比较老,不够鲜嫩。正确的做法应该是:抹上料酒,加入葱段、姜片,少许水。把鱼放在锅里蒸15分钟,将鱼取出待用。然后,切一些葱丝,也可以放青椒、红椒丝在鱼上面,锅热油放入花椒炸出油,浇淋在蒸好的鱼上,倒入蒸鱼用的味极鲜即可。
Pan put salt. A lot of people in the pre salt steamed will wipe the fish, so is really tasty, but salt can cause proteins, so the steamed fish will be relatively old, not fresh. The correct approach should be: put on the cooking wine, add spring onion, ginger, a little water. Put the fish in the pot and steam for 15 minutes, remove the fish. Then, cut some green onions, green peppers, red peppers can also be placed on top of the fish oil in wok, add pepper fried oil, pour in the steamed fish, pour in the steamed fish with taste very fresh.