He placed the fish on the chopping board, its scales gleaming silver under the light. Xiao Yi picked up the kitchen knife, skillfully knocking the fish unconscious before scraping off the scales with the knife in reverse. The scales fluttered down like tiny snowflakes.
Next, he used scissors to cut open the fish's belly and carefully removed the internal organs, his movements gentle and precise, ensuring that the integrity of the fish meat was not damaged. After processing the internal organs, Xiao Yi rinsed the fish with clean water, and the water flowed through the fish meat, making it appear more crystal clear.
Then he made a few cuts on the fish, with the cuts being just the right depth, allowing the fish to better absorb the flavor of the seasoning during the steaming process.
Prepare a large plate, Xiao Yi spread ginger slices and green onion segments on the bottom of the plate, and then gently place the processed fish on it.
He cut some new ginger slices and green onion shreds and put them on the fish and in its belly respectively.
Then, Xiao Yi took out the steamer, added appropriate amount of water, put on the steaming rack, and carefully placed the plate with the fish in it.
Cover the pot, light the fire, and white steam begins to come out of the steamer. The whole kitchen is filled with light water vapor and the fresh aroma of fish.
To make steamed fish delicious, there are several key points that you need to pay special attention to.
First of all, the choice of fish is crucial. Make sure to choose fresh fish with bright and clear eyes, bright red gills, and intact and shiny scales to ensure the tenderness and sweetness of the fish meat.
When preparing fish, removing the fishy smell is a crucial step. Besides removing the internal organs and scales, the black membrane inside the fish's belly must be thoroughly cleaned, as it is one of the main sources of the fishy smell. When making cuts in the fish, the depth and spacing should be moderate, ensuring even cooking without affecting the appearance and taste of the fish.
Steaming requires precise timing and heat control. If the steaming time is too long, the fish will become tough and dry, losing its tender texture; if the steaming time is too short, the fish may not be fully cooked. Generally speaking, steaming for about 8-15 minutes is recommended, depending on the size of the fish.
When steaming fish, scallions and ginger are essential; they effectively remove the fishy smell and add flavor. Also, make sure there's enough water in the steamer to ensure the fish is cooked quickly and remains tender.
Seasoning after steaming is also crucial. First, discard the fishy liquid from the dish. Then, top with finely chopped scallions and ginger, and drizzle with hot oil to bring out the aroma. The choice and amount of soy sauce should be just right, enhancing the flavor without overpowering the fish's natural flavor.
Finally, the utensils used for steaming fish also have their own requirements. It is best to choose a ceramic or stainless steel plate with even heat conduction, which can heat the fish more evenly and steam it better.
Only by paying attention to these key points in every step can you make an extremely delicious steamed fish.
When you gently pick up a piece of steamed fish with your chopsticks, the first thing you notice is its fat-like tenderness. The fish almost melts in your mouth, like a soft cloud spreading instantly on your tongue.
The delicate taste, without any fiber obstruction, is as smooth as silk, making people unable to help but eat one bite after another.
Steamed fish preserves the fish's natural freshness to the greatest extent possible. That pure, sweet taste, straight from the ocean or river, slowly releases in your mouth. No overly heavy seasonings mask the flavor, leaving only the authentic, savory aroma of the fish.
Chewing gently, you can taste the firmness and elasticity of the fish meat, and every bite is full of vitality.
The delicate fragrance of shredded scallions and ginger blends in perfectly, adding a touch of freshness to the fish and removing any fishy smell that may be present.
The hot oil poured on top brings out the aroma of the scallions and ginger, and also gives the surface of the fish a slightly crispy feeling, which forms a wonderful contrast with the tenderness inside.
The salty and fresh taste of steamed fish soy sauce further enhances the taste of the fish, making it richer and more layered.
Every bite of steamed fish is a gentle soothing to the taste buds. The delicious taste lingers in the mouth for a long time, making people intoxicated and unforgettable.
Xiao Yi stood in the cozy kitchen, ready to show off his cooking skills and cook white-cut chicken. He took out a brightly colored, plump chicken from the basket, which seemed to still hold the warmth of life.
He gently placed the chicken on the chopping board, treating it like a precious treasure. He first rinsed the chicken carefully with clean water, the trickling water washing away the impurities and awakening its potential for deliciousness.
Xiao Yi picked up a sharp kitchen knife and skillfully cut the chicken's throat, letting the blood slowly flow out. The bright red was like the afterglow of the setting sun. After the blood was drained, he put the chicken into boiling water, gently turning it to heat evenly. The chicken skin instantly became firm and turned a slightly golden color.
Afterwards, Xiao Yi took the chicken out of the hot water and quickly plunged it into the prepared ice water. The alternation of hot and cold made the chicken skin shrink instantly, becoming crispy, tender and elastic.
He then reheated the pot, added an appropriate amount of water, and added spices such as onion, ginger, garlic, star anise, and cinnamon, creating a fragrant brine. Once the brine reached a boil, he carefully placed the chicken in the pot, lowered the heat, and let it simmer slowly in the brine.
Time seemed to stand still at this moment, with only the bubbles bubbling in the pot and the gradually spreading aroma telling the story of the cooking process. Xiao Yi stood quietly beside the pot, his eyes focused and gentle, as if he could see the delicious food that was about to be presented through the rising steam.
Finally, the chicken was cooked through. Xiao Yi poked it lightly with chopsticks, and the chicken meat easily fell apart, indicating that it was cooked to perfection. He took the chicken out, drained the brine, and placed it on the chopping board, waiting for the final cut.
Xiao Yi cut the chicken into even pieces with his knife and placed them on a clean white plate. The neatly arranged chicken pieces, with yellow skin and white meat, looked like a fine work of art, emitting an alluring luster and aroma.
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