Why do some Cantonese people make steamed fish so delicious?

Speaking of steamed fish, not all people in Guangdong can steam it. The most authentic one is Shunde, the "Gourmet Capital of the World". Steamed fish in other regions all learn from the methods of Shunde chefs.

Shunde steamed fish pays attention to the control of heat to ensure the freshness and tenderness of the fish. The skilled chefs control it in seconds to ensure the freshness and tenderness of the meat to the maximum extent.

Another feature of Shunde steamed fish is that it ensures the original flavor of the fish. There are few ingredients, but it is enough to remove the fishy smell and improve the freshness. It can reduce the excessive ingredients to cover up the original flavor of the fish.

The general process of steaming fish in Shunde is:

Marinate, rub the whole body of the fish with salt, ginger slices and cooking wine, marinate for about 15 minutes to remove the fishy smell.

Steaming: Put the fish into a steamer with boiling water and steam for 5 to 8 minutes. The specific time depends on the size of the fish, which also tests the skill and level of the chef. The freshness and tenderness of the fish is a key part.

Drizzle with oil: Pour out the steamed fish juice, which is also a part of removing the fishy smell, then spread the shredded green onion and ginger on the fish body, top with light soy sauce, top with hot oil, and use High-temperature hot oil can remove the fishy smell and at the same time force out the taste of ginger and green onion, making it more fresh and remove the fishy smell.

This is the general process of steaming fish. Have you learned it? Welcome to communicate and pay attention.

Practice makes perfect when making any dish. Guangdong is relatively close to the coast, so it often has access to aquatic products, and some chefs are more technically proficient because they have made more dishes. For Cantonese chefs, it is a very important knowledge.

Guangdong steamed fish likes the fresh taste of fish, so they don’t add too much seasoning. Since there is not much seasoning, and the fish itself has a fishy smell, if it is not handled well, the fishy smell cannot be covered up, and it will not taste delicious.

When eating steamed fish, the most popular thing is steamed fish, because steamed fish is very simple to make and you can use any kind of fish. When it comes to steamed fish, Guangdong is the best.

To make steamed fish, you need to clean and cut the fish first, then add an appropriate amount of salt, cooking wine, and ginger slices and marinate for 10 minutes. Then put the fish on a plate and steam it for about 10 minutes. After steaming, pour away the soup from the plate and sprinkle finely chopped green onion and ginger on top of the fish. Heat a little hot oil in a pot, pour the hot oil on the green onions and ginger, and finally pour a little steamed fish soy sauce.

After reading many answers, basically I am not Cantonese [face covering]

Guangdong is a Cantonese cuisine, and fish is mainly steamed. Most of them live in cities in the Pearl River Delta and coastal areas. Features.

The essence of steamed fish is "fresh" and "tender"!

The method, time and ingredients used to steam fish also vary according to the type of fish. Let me talk about the home-style (fancy, restaurant-style, not suitable for families) grass carp recipe:

< p> Fish, ginger slices or shredded coriander, chopped green onion or green onion segments/shreds (some people can add pepper, chili, tempeh, etc. according to taste) Salted peanut oil light soy sauce

Clean the fish and apply an appropriate amount of salt to the whole fish , including the opened fish belly

Place shredded ginger (I personally like to use shredded ginger)

Steam until just cooked (about 15 minutes, depending on the size of the fish, usually the back It is better if the meat can be deboned)

Stop the heat and remove the lid of the pot, pour out the juice in the fish dish (steaming will cause steam to turn into water and enter the fish dish)

Put it in and prepare cilantro and green onion segments or shredded green onion

Pour in appropriate amount of light soy sauce

Heat oil in a pot

Pour the fish paste evenly~~

You can enjoy fresh and tender food

Tell me about my experience (family version), you will regret it if you don’t try it