Practice of steaming fish for ten-month-old baby

material

A golden pomfret, 5 slices of ginger, a little onion, a red pepper, a spoonful of lobster sauce, a spoonful of salt, half a spoonful of soy sauce and two spoonfuls of oil.

working methods

1. Wash the fish, put two flower knives and sprinkle salt on the fish, including the belly. Put it on hold for a while

2. Slice ginger, onion and red pepper evenly.

3. Set up the pot and put some water into it to boil.

4. Put the ginger on the bottom of the plate, and then put down the fish.

5. Sprinkle douchi and spread a little ginger.

6. Steam for 8 minutes on medium fire, and take off the pot.

7. Take another oil pan and heat two tablespoons of oil in the hot pan.

8. Pour half a tablespoon of soy sauce first, and then pour the hot oil on the fish.

9. Serve with shredded red pepper and shredded onion. (You can also pour the oil directly on the onion and ginger. )

skill

1. Steamed fish must be wrapped in shredded ginger, and the fish should be wrapped up and down to remove the fishy smell. 2. Steaming fish means boiling water, so that the hot air can be emitted and the fish can be put into the pot. It is very important to control the fire. The fire will last for about 3 minutes, and then turn to medium fire. Fire will make the fish shrink too fast, reduce the loss of water in the fish and keep the fish delicious. The purpose of turning to medium fire is to avoid heating too fast, which will cause the fish to burst and affect the beauty of the fish. 4. Add enough water to steam the fish at one time. If there is not enough water on the way, be sure to heat the boiling water.

Steamed fish practice 2,

material

Whole fish 1 with viscera removed, such as sunfish, perch or halibut, weighs about 1 kg, a little salt, ginger 1 slice, about 5cm long, 4 green onions, 2 tablespoons soy sauce, sesame oil 1 tablespoon, small red pepper 1 piece.

working methods

1. Wash the fish and pat them dry with paper towels. Make 3-4 cuts on both sides of the bone. Gently rub salt on the inside and outside of the fish and marinate for 10 minute.

2. Peel and shred ginger. Cut off the old leaves of green onions and cut them into 7 filaments 1 2cm long for later use. Put the soy sauce and sesame oil into a small bowl and mix well for later use.

3. Add 5-7.5 cm of water to a steamer or Chinese-style pot and bring to a boil. If you use a Chinese pot, put a steaming rack at the bottom of the pot.

4. Rinse the salted fish with tap water, then dry it with a paper towel and put it in a heat-resistant dish. When the fish is put into a steamer or Chinese-style pot, be careful not to touch the water on the plate. Cover the pot and steam 15-20 minutes on low heat until the fish is cooked.

5. When steaming the fish, seed the pepper and shred it. Add hot oil to a small frying pan and fry pepper and ginger until soft.

6. After the fish is steamed, put it in a plate and sprinkle with onion, ginger and shredded pepper. Pour in the prepared soy sauce and sesame oil, and garnish with coriander.