问：
什么秘诀蒸锅清蒸鱼？

答：
味道非常可口的清蒸鱼，而且还突出了鱼的鲜味，清蒸鱼下面介绍一下这三种技术生产的我们。
首先，水就会沸腾到蒸笼的鱼，3分钟的盘中汤排水，然后进入到蒸汽轮船。这就决定了没有煮熟的鱼腥味，特别重要。

其次，蒸的{dy}个弯道之前，在鱼的鱼，保持头部和尾巴的鱼看弯曲垫1生姜，将确保鱼蒸熟后，生动腰部龚旗状，以“型”额外点。

第三，昂贵的清蒸鱼，只有3分钟后，盐，洋葱汤排出的蒸汽，非常精细和火腿丝七，八丝，其他香料Yigai不突出鱼的鲜味。添加

：清蒸鱼必须足够大的锅，火不够激烈。

答：
1，蒸鱼肚年前，把一些盐，味精，五香粉腌猪肉填充，使腹部膨胀，而且还好看又好吃。
2，鱼肚在把葱，姜，铎蘑菇，不要堵塞太满，以防止味道不是出于蒸汽。夏甸点的鱼葱，姜丝。
3，在蒸锅蒸九成熟的鱼可以关闭的热量，此时不要打开笼盖，然后虚蒸2分钟，这是一个很好的清蒸鱼食谱。
4，然后又迅速地在蒸好的鱼盐（可以被解散了少量的水，大约均匀洒在鱼），根据个人喜好也可以滴的醋，酱油等也可少量用小碗混合醋和酱油，热气腾腾的鱼，泛在果汁时洒在鱼酱。

答：
把葡萄酒，把醋。

What are tips steamer steamed fish?

Question:
What tips steamer steamed fish?

Answer:
taste is very delicious steamed fish, but also highlights the flavor of the fish, steamed fish below tell us about the production of the three techniques.
First, the water will boil the fish into the steamer, three minutes out, the intraday soup drained, and then into the steamer to steam. This determines the cooked fish is not fishy, particularly important.

Secondly, steamed fish before the first bend on the fish, hold the head and tail look at the fish bend mat a Ginger, would ensure that the fish was steamed after the vivid waist Gong Qi-like, to the “type” extra points.

third, expensive steamed fish, only three minutes in the steam drained after the soup with salt, onion, and ham very fine silk 7, 8 wire, the other spices Yigai not to highlight the fish flavor. add a

: steamed fish must be big enough pot, fire fierce enough.

Answer:
1, steamed fish maw years ago, put something salt, MSG, five-spice powder pickled pork filling, so that the bulging belly, but also good-looking tasty again.
2, fish maw where put onions, ginger, and Jiduo mushrooms, do not plug too full to prevent the taste is not out of steam. The fish Xiadian point onions, shredded ginger.
3, the fish in the steamer and steam for a nine maturity can turn off the heat, this time do not open the cage lid, and then virtual steam 2 minutes, it’s a good recipe for steamed fish.
4, and then again when the fish quickly steamed good salt (which can be dissolved with a small amount of water, about evenly sprinkled on the fish), according to personal taste can also trickle a small amount of vinegar and soy sauce can also use the small bowl mix the vinegar and soy sauce and fish with steaming, pan at the time of juice sprinkled on the fish sauce.

Answer:
put wine, put vinegar.04-11-10