Steamed crucian carp with spring bamboo shoots
By GildaCorwin
I have loved eating fish since I was a child. Whether it is braised, steamed or fried, they are all my favorites. In my mother's words: I like fish more than cats. When I was a child, I could actually eat which fish was killed and then cooked. If you like to eat fish, of course, you must be good at cooking fish. Otherwise, what should you do when you are greedy? In the past, fish were usually cooked by husbands. It was braised. It was very delicious, but after it was cooked, it would be covered in soot, which was very troublesome. So I came up with a simple way to make fish: steaming. Not only is it nutritious, it won't make the kitchen smoky. It's really killing two birds with one stone! Haha! After trying it once, my husband exclaimed that he was addicted, and it was out of control ever since. Now, as long as I buy fish, steaming crucian carp has become my job. He is so happy that he can still eat delicious fish without cooking it. You can steam crucian carp all year round. Now that it is spring, spring bamboo shoots are on the market, I added a little diced bamboo shoots to add delicious flavor, and the effect is good!
Recipe Recommendations
- crucian carp art. 2
- spring bamboo shoots 6 tablets
- chopped pepper 1 scoop
- garlic head 4 tablets
- ginger 2 tablets
- onion 2 pieces
- salt appropriate amount
- sugar appropriate amount
- vinegar appropriate amount
- liquor appropriate amount
- slightly spicy
- steamed
- ten minutes
- simple
Steps for Steamed crucian carp with spring bamboo shoots
1
Kill and wash the fish. If the fish is large, you can make a few cuts on the fish to taste when steaming.
2
When you buy the bamboo shoots, peel off the bamboo shoots, cut them into slices, place them in cold water to boil together, roll for a while to remove the astringent taste of the bamboo shoots, and chop 6 slices for later use. (The remaining bamboo shoots are soaked in water, and the water is changed regularly to avoid sticking. If you don't eat it for a long time, you can dry the cooked bamboo shoots and make them dried.)
3
Chop the ginger and garlic for later use.
4
Put the fish into a plate, add the chopped bamboo shoots, ginger, and garlic, add a spoonful of chopped pepper, add salt (sprinkle evenly on the fish), a little sugar (you don't need to add it), a spoonful of steamed fish soy sauce, a little vinegar, a little white wine, pour a spoonful of blended oil, and finally add green onions to steam it in the pan.
5
Put cold water into the pan and bring it to a boil, place it in the steaming drawer and then place the fish steaming plate. Steam for 10 minutes on high heat and it is freshly baked.