How long does it take to steam fish and how long does it take to steam fish

It depends on the size of the fish, about a pound of fish, about 10 minutes.

How long does it take to steam the fish, and it takes about twenty or thirty minutes to steam the fish.

That is, the fish is very well cooked, and if you earn it, it will be cooked in about twenty or thirty minutes.

How long does it take to steam fish? After the fish is boiled, it can be steamed for about eight minutes.

The texture of the fish meat is very tender and delicious, and there are many ways to eat the fish in daily life, but the original ecological eating method is steamed sea bass, this way of eating fish is to make the fish maintain deliciousness, not to harm the nutrients of the fish, not only will the body be good after taking it, but also easy to digest, in the case of steamed fish, everyone has objections to the time of steaming fish, how long is it better to steam steamed fish?

How long does steamed fish usually take?

The steaming time of sea bass is generally calculated after the water in the pot is boiled in the SAIC car, and the steaming time is different for different types of fish and different sizes of fish, generally between 8 minutes and 15 minutes.

For example, a sea bass with a net weight of 500-600 grams is generally steamed for 12 minutes. At present, the general net weight of Duobao fish on the market is around 750 grams, and it needs to be steamed for about 15 minutes; At present, bream with a net weight of 750 grams or less on the market is generally steamed for 10 minutes;

How long does it take to steam fish for 2 pounds of fish.

2 pounds of fish is generally larger, it is not recommended to steam into strips, it takes a long time to steam, it is very easy to cause fish steaming, it is generally recommended to cut the fish into a peacock with a knife, so it only needs to be steamed for 10-15 minutes, and after pouring seafood soy sauce, the fish is also more flavorful.

Tips for steaming sea bass.

1.Bring water to a boil in a saucepan.

Steamed sea bass should be sure to boil the water in the wok before putting the fish into the pan to steam, so that the fish can be cooked quickly and the meat texture is more tender.

If the fish is steamed in a pot with cold water, the egg whites will gradually shrink in the slowly warmed water steam, and the cold water steaming time will be longer, so the texture of the steamed fish will age, and the taste will be worse.

2.Add salt after steaming.

If salt is added to the steamed sea bass at the beginning, it will cause the fish protein to shrink, reducing the delicate taste of the sea bass meat, and it can be steamed before being drizzled with sauce.

3.Steamed fish should not be very large.

The fish used for steaming does not need to be too large, and it is generally controlled to around 600 grams, and it is best to have a beautiful layout of the whole volume, and the doneness is also very easy to grasp.

4.Fire steaming.

The steamed sea bass must be made with fire throughout the process, so that the fish can be cooked in the least amount of time and maintain the deliciousness of the fish.

How to adjust the juice of steamed sea bass in life.

Way 1. Cut the green onion into green onion segments, peel the garlic and chop the garlic puree, remove the seeds of the pepper and chop it, add the water black bean sauce, ginger foam and 1 teaspoon of oil and stir it, heat it in the microwave for 3 minutes, then remove it, stir in light soy sauce, sugar and 2 teaspoons of water, and pour it on the fish.

Way two. Pour light soy sauce, soy sauce, rice vinegar and sugar into a small plate of fish head soup, stir and stir, take a small bowl and mix a little starch. Stir-fry the oil in the pan, pour a small amount of oil, stir-fry the ginger slices, pour the juice, then pour in the starch, mix it slightly, pour it on the body of the fish, and sprinkle the green onion segments.

Steamed fish is generally boiled in water and steamed for about 8-10 minutes. The specific time needs to be increased or decreased according to the size and placement of the fish, as follows:

1. Generally, steam 2-3 catties of fish, boil the water and steam it for 8 minutes to cook. More than two catties of fish is the most common, whether it is grass carp carp carp or crucian carp perch, generally in this range, it is recommended to steam as much as possible when steaming, so that the fastest steaming, the time can be shortened by 1 minute and more tender.

2. Generally, steam 3-4 catties of fish, boil the water and steam it for 10 minutes to cook. Generally, more than three catties of fish is relatively large, in the steaming method may have to change the placement, it is recommended to cut the fish body into thin sections but not cut off, coiled pan steaming, so that steaming for about 10 minutes can be steamed.

3. Generally, 1-2 catties of fish are small fish, and they are cooked after boiling water and steaming for 6 minutes. Because the fish of more than a pound is relatively small, it is even smaller after removing the scales, internal organs, and black membrane in the abdomen, and it is enough to boil the water and steam it for 6 minutes, and it can be steamed until it is fully cooked.

Steamed fish must be steamed in a pot under hot water, not under cold water. Steamed fish in a pot under cold water will be old. Since the fish itself is a high-protein meat, it is steamed directly in a pot under cold water, and with the increase in water temperature, the water has been detached too much when the fish is completely steamed, and the fish has already been dry and tasteless when eaten again.

Steamed fish in a pot under cold water has no fragrance and destroys nutrients. When the fish is steamed in cold water, the aroma of the fish itself will naturally evaporate along with the steam.

5 to 10 minutes. The steaming time is calculated according to the gasping time, and the pomfret should be steamed for 8 minutes.

To steam for 12 minutes, the head of the deep-sea fish should be steamed for 15 minutes, and if the fish is steamed, the steaming time can be extended by another 2 to 3 minutes.

The steaming time is different in different cases, which is closely related to the size of the fish, the type of fish, and the heat.

1. It takes about ten minutes to steam the fish, and the specific operation steps are as follows: the first step is to clean the fish, put ginger in the stomach, and put ginger on the salt fish, as shown in the figure below.

2. Step 2: Put the fish in the pot and steam for 10 minutes, as shown in the picture below.

3. Step 3: Remove the fish from the pot, remove the ginger, and add chopped green onions, as shown in the picture below.

4. Step 4: Add soy sauce as shown in the figure below.

5. The fifth step is done, as shown in the figure below.

The size of the fish is different, the steaming time is also different, generally most of the fish we buy are about one or two catties, such fish are generally steamed on high heat for 8-10 minutes.

There are many ways to make fish, steaming is the most common, steamed fish can maximize the freshness and nutrition of the fish. Everyone knows that fish is full of umami, nutritious, delicate and easy to digest. People also make steamed fish often, but most people don't have a good taste of steamed fish themselves, and the fish is getting old.

This is because the steaming time is not well mastered, and if you want to steam a tender and smooth fish, you must master the heat well, and the steaming time is very important.

However, the steaming time of different fish is also different, the grass carp meat is older and steamed for a while, and the carp meat is delicate for 8 minutes. The most commonly steamed is sea bass, which has high nutritional value and is the most delicious.

Steamed sea bass. Ingredients:

1 sea bass (about 1 catty), an appropriate amount of cooking wine, an appropriate amount of steamed fish soy sauce, and an appropriate amount of green onion and ginger.

Method: 1. First of all, we clean the fish, cut a few knives on the fish, add ginger slices and cooking wine to evenly coat the fish body, and marinate for a period of time.

2. Then prepare a plate, put ginger slices on the plate, and then put the marinated sea bass.

3. Boil water in a pot, put the fish in the pot, cover and steam over high heat for 8 minutes.

4. Then bring out the fish, put the green onion and ginger shreds, pour the steamed fish soy sauce, and then pour the hot oil.

1. Scratch a few knives on the fish, so that it is convenient to taste and easier to cook, especially for fish with a thick body, you must draw two more knives.

2. This fish is about 1 catty, so it is enough to boil water in a pot and steam it for 8 minutes.

3. After steaming, put on the shredded green onion and ginger, first pour the steamed fish soy sauce, then pour hot oil, and pour it on the green onion and ginger shreds.

Steamed fish is best steamed for fifteen minutes.

Steamed fish needs to be adjusted according to the size of the fish, about 500 grams of weight of a fish, after the water in the pot boils, start to send the fish into the steamer, steam for about 8 minutes, then turn off the heat, do not open the lid, continue to let the fish in the pot, use the residual heat to simmer for another 3 5 minutes, before taking the fish out of the pot.

For a fish of about 750 grams, the time should be extended to 10 12 minutes, and after turning off the heat, let the fish simmer in the pot for another 3 5 minutes, and then take it out of the pot. The fish weighing more than 1 kilogram, such fish is already a large fish in the family, and it is generally steamed for about 15 minutes, and then simmered for 5 minutes, which is enough to make the fish completely steamed.

Precautions for steaming fish

Before the fish is steamed, it needs to be marinated for a short time, and the marinated seasoning only needs to use green onions, ginger, cooking wine and white pepper next to bright powder, and do not put salt to marinate. Because salt will tighten the meat quality of the fish, force the fish water out early, and finally cause the fish to lose a lot of moisture, and the steamed fish meat is not fresh and tender enough, and even firewood.

No matter what kind of fish is steamed, it must wait until the water in the steamer is completely boiling before it can be sent to the pot to be steamed, so that the fish can be steamed in a short time, so that the fish juice and nutrition can be retained, and the fish meat remains fresh and tender.