Do you need to remove the salt before steaming to make steamed fish, and why?

Steamed fish, it looks simple, but in fact, it is very researched kung fu, steamed for a long time, steamed for a long time, not cooked for a long time; What to steam, how to steam, etc., are all a kind of exquisiteness.

Recently, I deliberately learned the method of steaming fish in Cantonese style, and also deliberately learned to experiment with cooking several times, and I have gained something. Steaming, it can be said that a very common practice of Cantonese cuisine, Cantonese cuisine pays attention to the freshness of the ingredients, first make it fresh, and use the simplest cooking method to retain the purest taste of food, which is the true meaning of Cantonese cuisine.

Live fish are killed, wash the blood water, dry and put on the plate, too thick need to be spread longitudinally in the middle, or you can put chopsticks to support it below, or hit a flower knife, so that it is easier to cook thoroughly and shorten the steaming time. It can be steamed, and it can be steamed with soy sauce, olive horn, minced garlic, etc. If steamed, just put some ginger shreds on the surface can be steamed in the drawer, must be boiled before steaming in the pot, think about our family's liquefied gas, steam for 10-15 minutes to get out of the pot, pour out the original juice in the dish for later use, sprinkle with chopped green onions, or shredded green onions, boil cooked peanut oil, pour on the surface, and then pour a little seafood soy sauce or steamed fish soy sauce and the original juice mixture.

For professional Cantonese chefs, they all have their own secret steamed fish soy sauce, as well as homemade soy sauce, which is very light and sweet. In addition to the mastery of the heat, this secret ingredient is the reason why the steamed fish in the Cantonese restaurant is particularly delicious. The soy sauce at home, whether it is seafood soy sauce or special steamed fish soy sauce, is still salty, so when mixed with a little steamed fish juice, the freshness and saltiness will be just right.

A few things to keep in mind are not to smoke too much; It must be steamed, and nothing is put except for a little ginger shreds when steaming; Try to use seafood soy sauce and steamed fish soy sauce, and if you use ordinary light soy sauce, you can put some sugar as appropriate; In addition to chopped green onions and shredded green onions, you don't need to put anything else in the pot; Peanut oil must be used; The original juice of steamed fish achieves the effect of diluting soy sauce; Also be careful not to put soy sauce at the end.

Yes, because the salt is sprinkled first to let the taste of the salt in, and then the steamed fish can be enough to absorb the flavor and be delicious.

When we make steamed fish, we must sprinkle salt before steaming, because the steamed fish will be more flavorful and taste better.

Usually I sprinkle salt on the fish when it is marinated, and then take it to steam after the fish is marinated, and I don't sprinkle salt again during the steaming process, so I think the steamed fish will be more delicious.

Need. Because if you sprinkle salt on the fish before steaming, the salt will penetrate into the fish, and you can eat it after steaming.

If you steam it with cold water, it will increase in the process of heating, and the taste of the fish will be ruined, and it will be fishy and woody to eat, and it will not taste good at all. Therefore, the reasonable behavior should be steamed with boiling water, first boil the water in the pot over high heat, and then put the fish into the pot, steam for eight minutes, so that the steamed fish will be very tender to eat, in addition to the temperature of the boiling water, the time period of cooking must also be paid attention to, in the steaming fish.

In this case, it must not be steamed for too long, otherwise the texture of the meat will be old. After turning off the heat, you don't have to rush out the fish in a hurry, but simmer it in the pot again for a few minutes. Then it is impossible to make the fish old.

Steamed fish] Recipe: fish, green onion and ginger, water, steamed fish soy sauce.

Corn oil. Buy a fresh fish, buy the case is best to let the boss let you solve it, really don't have time to deal with it, you also need to solve the neatness at home, including fish scales, fish viscera, black membrane, all the unclean things.

Then clean it up, prepare some green onion and ginger, soak it in water for a while, and soak it in water for a while, like a bowl of green onion and ginger water.

That's it. Pour the green onion and ginger water on the body of the fish, and the skin of the fish, rub it evenly, then cut some green onion and ginger shreds, put it on the body of the fish and rub it, and then gradually marinate. Marinate for about 15min, so the actual effect of removing the smell is very good, and there is no need for rice wine at all.

After the marinade is done, everyone pours cold water into the pot, boils the water, and then puts the fish in and starts steaming. Smaller fish are steamed on high heat for 8 minutes, and larger fish are steamed for 10 minutes.

When the time is up, take out the fish, and then the water at the bottom of the dish must not be wanted, it must be thrown away. The shredded green onion and ginger on the body of the fish are also taken down and thrown away. Then cut the appropriate new shredded green onion and ginger, put it on the fish, and pour a small amount of steamed fish soy sauce into the saucer.

Finally, pour some oil into the pot, boil it and pour it on the body of the fish, that is, pour it on the top of the green onion and ginger shreds, smell the aroma, so that a plate of steamed fish can be easily solved.

Yes. Because steaming for too long will make the taste worse, so it is necessary to boil the water before putting the fish.

Yes, if you put the fish in before the water is boiling, the fish will slowly seep out the flavor in the water, and the taste of the fish will become lighter; Because when making steamed fish, you need to boil the water first, then put the fish on the grid, and turn the heat to medium, so that the fish will generally be cooked after steaming for about 10 minutes.

I think it's needed; This is because it tastes better, but if it is steamed for too long, it will get old.

Since childhood, the old people have told us that four-legged animals are not as good as two-legged animals, and two-legged animals are not as good as non-legged animals. As we get older, we find that our ancestors are really wise, which is about our diet, which is now the health that everyone is very concerned about. It's about protein intake, and the higher the quality protein, the fewer legs it should have.

For protein, fish is better than chicken, and chicken is better than pork. So how do we make a good fish? There are many ways to prepare fish, including fried, pan-fried, sweet and sour, steamed, and so on.

My answer is to steam the fish without salt. Why? First of all, let's take a look at the fish, why do we choose steaming?

Everyone knows that the steamed fish is tender and delicious, and has the feeling of being authentic. Since we want this texture, if we put in salt, it will destroy this texture, one is to cause the taste to be aggravated, and the other is to cause the fish to be easy to firewood, which is why we can't put salt when steaming the fish. Since you can't put salt, how do you ensure the taste of the fish?

Let's take a look at how to make a steamed fish next to this question.

In fact, if you eat sea fish, there is a faint salt smell on the sea fish, but if you eat river fish, then you must first solve a problemIt is how to get rid of the earthy smell on the river fish, which is the key part of making a good steamed fish. We know that when we buy fish, we have to remove the scales, the internal organs and the gills. When cleaning the fish, we must pay attention to removing the black membrane inside the belly of the fish, because 50% of the earthy smell comes from this layer of black membrane.

Cleaning the black film is the key to ensuring the taste of steamed fish. After cleaning, we spread the shredded green onions, garlic slices, and cooking wine evenly on the inside of the fish's head and belly, which is also a way to remove the fishy smell. Finally, let it sit in the refrigerator for 30 minutes.

Steamed fish to ensure that the meat is fresh and tender, must be on a high fire, after boiling water, and then put the fish on the shelf, the steaming time should not be too long, ten minutes can be, such fish is tender and juicy. Finally, the icing on the cake is here, when the fish is steamed, we pour steamed soy sauce on the fish, then add green onion and ginger shreds to the pot over high heat, and then pour hot oil on top of the fish, and that's it.

Don't put salt. Because putting salt will affect the taste. Eating steamed fish is the sweetness of the fish, and adding salt will make the fish very fishy.

Even if it is steamed fish, we should also put salt, after adding salt can make the fish more flavorful, and it will taste better, but we must be careful not to put too much.

Of course, you need to put salt, although it is steamed fish, but it should also have a certain taste, which can play a role in seasoning.

When cooking steamed fish, salt should be added, but it should be noted that the salt is best put 20 minutes before cooking, if it is left too early, the meat will become less tender.

It is not necessary to put salt, because if you put salt, it will make the original tender fish not old, here my personal advice is to mainly look at what kind of fish, such as sea bass, white stripes of small size and tender meat of the fish do not use edible salt, and like fathead fish, silver carp or fish head and the like need to adjust the sauce separately.

Can you make steamed fish with table salt? What are the other issues that need to be paid attention to when making steamed fish? To make steamed fish, it can be marinated with salt.

Now the living conditions are good and we can eat all kinds of fish. Gradually, I realized that my favorite food was steamed fish. When you buy fresh fish, you like to steam it.

With steamed fish, you can eat the original taste of the fish. The steamed fish is sweet and not too hot! Try not to use river fish for steamed fish, use sea fish.

The fish in the river are not only spiny, but mainly have a strong smell of purple mud. And the meat of the sea fish is very tender, and it will not have a mixed taste! Therefore, we must have fish when we steam fish, so that the fish will be delicious!

<> I've found that some people like to marinate the fish in advance when steaming it. They think it tastes good. So when you steam fish, should you add salt first?

In fact, marinating fish before steaming it is the worst way to do it. After the fresh fish is marinated, the water is pulled out of the fish, which makes the fish dry out and the taste is not tender at all. It also destroys the nutrients in the meat.

In addition, the steamed fish itself is a light dish that is not too salty! My steamed grouper, the fish is very tender, soy sauce is the best condiment for steamed fish, you don't need salt.

Put the fresh fish directly into the pot and steam it. After steaming, pour some steamed fish soy sauce on top, and it tastes beautiful! Each type of fish is unique, and the cooking time will of course vary.

In general, it takes about 15 minutes to steam the fish over high heat from the time you put the fish in the pot. Don't steam the fish for too long, or it will overcook!

So we usually steam the fish, sometimes the steamed fish is just right, very tender, and some will appear that the fish is too old! When we are marinating, it is wrong to put salt and cooking wine, because salt can easily turn the taste of the fish into more firewood. Cooking wine is not very effective in removing the fish, but it will cause a strange taste.

You can prepare some shallots and ginger, soak them in the green onion and ginger water, and then pour it over the fish, then prepare some shallots and ginger shreds and put them on the fish to marinate, which can effectively remove the odor. When boiling sea bass, be sure to bring the water to a boil and then put it in a pot to steam. It is easier to steam and the meat is more tender.

If cold water is used directly, the steaming time is relatively long, and the taste of the fish is not tender enough, but it will turn into firewood, and it is easy to have a fishy smell.

Salt is the most taboo to make steamed fish, salt will cause a large loss of water in the fish, and it needs to be replaced by green onions, ginger and beer, because the three flavors of green onions, ginger and beer have a particularly good effect on removing the smell and increasing the flavor.

It is best not to marinate steamed fish with salt, so that the steamed fish will not be fresh, clean the fish and steam it directly, and then pour the steamed fish soy sauce after steaming.

It is best not to pickle, it will affect its freshness, pay attention to the steaming must be put ginger to remove the smell, pour out the steamed water, and remix the ingredients and put it in.

When making steamed sea bass,Do not marinate with salt and cooking wine, otherwise the taste of the fish will deteriorate。So if you want the steamed fish to be tender and not fishy, you have to master 3 skills. Here are some of my practices, but if you want to make it delicious, you must pay attention to the amount of salt in your diet, and the time for steaming is limited.

Compared to chewy meats such as raw pork and beef, fish is actually more popular. Especially parents, they like to give their children more fish, after all, its taste is more delicate and delicious, and the texture of the meat is more delicate and delicate.

Moreover, fish is a highly nutritious food, which can fill the body with more adequate nutrients. When I was a child, I often heard people say that eating fish and meat regularly would make you smarter and better at learning and training. Indeed, fish is rich in DHA, and if eaten regularly, it can promote brain development.

Different fish species have different methods, relatively small fish are suitable for frying to make soup, and large fish are rich and colorful, stewed, sugar cool, steamed, and fried. We usually eat a little more or big fish, and the fish is more meaty, and it tastes more good. How do you make the best taste of a fresh fish?

My answer is steaming.

Just as the lobster should be blanched and the giant crab should be steamed, the most suitable way for fish is steamed, and the original ecology is the best. To make steamed fish, everyone wants him to taste better, and they often add salt and marinate it for a while in advance, is this behavior correct? In fact, to make steamed fish, salt must not be put in, but most people do not understand this.

When making steamed fish, do you have to add salt to marinate? Many people do it wrong, no wonder the fish is old and woody. 【Steamed fish method】Raw materials:

Fresh fish, green onions, green onions, ginger slices, seafood soy sauce, vegetable oil.

When you go to buy fish, let the fishmonger let you solve it, and after you buy it, you can deal with it yourself slightly, especially the black mucosa in the stomach must be removed. Then clean the fish and make two cuts on the surface.

Prepare a plate, spread a layer of green onion and ginger slices on the plate, put the fish in it, and then add the green onion and ginger slices to the top of the fish and the stomach to have the actual effect of removing the fish.

Add an appropriate amount of cold water to the pot and boil, and the steamed fish must be boiled before steaming. After opening, put the fish into the cage drawer and steam it for 8-12min, depending on the size of the fish.

After cooking, take out the plate, pick out the ginger and garlic on the surface of the fish and the inside, and do not ask for any water left at the bottom of the plate.

Put the fish on a plate again, sprinkle some green onions on top, and then pour the seafood soy sauce into it, and pay attention here, you should not pour it directly on the fish, you should pour it close to the plate. Finally, we will re-cook a little vegetable oil, and pour it over the fish after the oil is boiled.