How to steam fish in an electric pressure cooker, how many minutes to steam fish in a pressure cooke

Steaming fish in a pressure cooker takes 15 minutes. When placing food, neither food nor water should exceed four-fifths of the capacity of the pot, and neither water nor soup should be less than 400ml (about two bowls). When you see that there is no steam coming out of the exhaust pipe and the float falls, you can open the cover in a counterclockwise direction.

Precautions for using a pressure cooker: The boiling point of a pressure cooker through a liquid at a higher air pressure will increase this physical phenomenon, exerting pressure on the water so that the water can reach a higher temperature without boiling, so as to speed up the efficiency of cooking food. It can be used to heat cooked food to more than 100 degrees, and at high altitudes, the pressure cooker can avoid the problem of low boiling point of water and difficult to cook food.

The fish is steamed and eaten, low oil, original taste, light taste, is the pursuit of perfect scientific diet of the silver fox advocated, but the silver fox steamed fish has not been very well mastered, counting eight minutes to come or see the fish eye protrusion or not the fish is not too cooked, or steamed old. Boredom, grievances in a decisive put the fish into the pressure cooker steamed, hey, I can't think of the actual effect is unexpected, the fish is delicate, just right, and then I tried a few times are very good, compared to the wok, steamed fish rest assured, very easy, no need to always look at the watch and no need to always think about the pot, can be plugged in the air to concentrate on other things.

The way to steam fish in a pressure cooker (this is a secret trick of the silver fox, and it is generally not taught to others to rest assured, convenient and fast pressure cooker to steam fish):

1. Pour cold water into the pressure cooker, the cold water level is about 2-3 cm, and put it into the steaming grid.

2. Place the marinated fish on a dish and put it on the steaming rack in the pot, close the lid, and add a high pressure hammer.

3. Disaster.

4. When the working pressure of the pressure cooker rises, the working pressure hammer starts to exhaust from the air hole, and the sound of "bang" is heard, turn off the fire immediately.

5. When the working pressure of the pressure cooker is normal and the lid can be opened, open the table lid and the fish will be cooked. Remember to put the fish in the pot immediately, otherwise the fish is very susceptible to aging.

Tips: 1. Steam the fish within the net weight of one pound (the net weight of the unbroken belly), like the fish, turn off the fire soon after the pressure cooker, and turn off the fire if the fish is larger.

2. It takes about 7 minutes from the time the gun is fired to the sound of "bang".

3. If there are other dishes that need to be steamed, they can be replaced in a bowl.

Do not use a pressure cooker to steam fish, it is difficult to master the heat. Use an ordinary steamer to take about 1 kg of fish as an example: boil the pot and put the fish on high heat and steam for 8 minutes, then turn off the heat, simmer for 5 minutes with residual heat, cover and serve, the taste is the best.

Taking about a pound of fish as an example, when steaming fish in an ordinary pressure cooker, the exhaust valve is cooked as soon as it is exhausted, and the electric pressure cooker is cooked as soon as it is kept under pressure (the indicator light jumps to the pressure holding, turning from red to yellow), in fact, it only takes three minutes from the water boiling to the fish cooking, and the ordinary pot steamed fish can be put in no more than 8 minutes after boiling.

I usually choose about 10 minutes, if the time is too low, then the fish bones will not be soft, if the time is too long, then the fish will be soft and rotten, or even a pile of mud, at this time it will seriously affect the texture and taste!

After the water is boiled, the fish should not be steamed for more than 10 minutes, so as to keep the fish tender. A pressure cooker is usually good in three minutes!

If you want to steam fish, it is not recommended to use a pressure cooker, because you can use a general home steamer.

If you use a pressure cooker to steam the fish, you can usually steam the fish in about 10 minutes, and the steamed fish is also very nutritious, healthy and delicious. And it is especially suitable for patients to eat this steamed fish.

If you use a pressure cooker to steam the fish, it will cook well in 15 minutes under normal circumstances.

Need to press for 15 minutes. The specific method of steaming fish in the pressure cooker is as follows: the materials that need to be prepared in advance include: 500g of crucian carp, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of vinegar, appropriate amount of cooking wine, appropriate amount of blended oil, appropriate amount of sugar, appropriate amount of persimmon pepper, appropriate amount of noodle sauce, and appropriate amount of flour.

1. The first step is to wash the fish and set it aside for later use.

2. Wrap the fish in flour.

3. Heat oil in a pan and fry the fish.

4. Fry until golden brown on both sides, set aside for later use.

1. Pour cold water into the pressure cooker, about 2-3 cm deep, and put it on the steaming rack.

2. Put the marinated fish on a plate and put it on the steaming rack in the pot, close the lid, and add a high-pressure hammer.

3. Turn on a high fire.

4. When the pressure of the pressure cooker rises, and the pressure hammer starts to vent out, making a "bang" sound, turn off the heat immediately.

5. When the pressure of the pressure cooker is normal and the lid can be opened, open the lid and the fish will be out of the pot. Remember to bring the fish out of the pan in time, otherwise the fish will easily get old.

The materials that need to be prepared in advance include: 500g of crucian carp, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of vinegar, appropriate amount of cooking wine, appropriate amount of blending oil, appropriate amount of sugar, appropriate amount of persimmon pepper, appropriate amount of flour.

1. The first step is to wash the fish and set it aside for later use.

2. Wrap the fish in flour.

3. Heat oil in a pan and fry the fish.

4. Fry until golden brown on both sides, set aside for later use.

5. Put the prepared green onion, ginger, garlic and chili pepper on top of the fish.

6. Pour in cooking wine, soy sauce, noodle sauce, vinegar, sugar and salt.

7. Then pour an appropriate amount of water.

8. Put it in a pressure cooker and press it for 15 minutes.

Remove after a few minutes so that the steamed fish is ready.

Need to press for 15 minutes. The specific method of steaming fish in the pressure cooker is as follows:

The materials that need to be prepared in advance include: 500g of crucian carp, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of vinegar, appropriate amount of cooking wine, appropriate amount of blending oil, appropriate amount of sugar, appropriate amount of persimmon pepper, appropriate amount of flour.

1. The first step is to wash the fish and set it aside for later use.

2. Wrap the fish in flour.

3. Heat oil in a pan and fry the fish.

4. Fry until golden brown on both sides, set aside for later use.

5. Put the prepared green onion, ginger, garlic and chili pepper on top of the fish.

6. Pour in cooking wine, soy sauce, noodle sauce, vinegar, sugar and salt.

7. Then pour an appropriate amount of water.

8. Put it in a pressure cooker and press it for 15 minutes.

Remove after a few minutes so that the steamed fish is ready.

You see three minutes after the pressure cooker is out of gas!

You're better off not crushing the fish with a pressure cooker!

First, the heat is very difficult to master. If you don't pay attention to it, it will crush or be uncooked.

Second, how can the pressure cooker press the fish to taste? Bad taste, very bad!

Third, it takes more than ten minutes to steam in a steamer on high fire, so why bother?

Go to the supermarket and buy a bottle of Lee Kum Kee's steamed fish juice (it should be the name, Lee Kum Kee is right), wash the fish, use the back of the fish to scratch it, put the fish on the plate, put some ginger shreds, pour the steamed fish juice, boil a pot of water, after the water boils, put the fish on it to steam, cover the pot, steam for 8 minutes, turn off the heat, simmer for 8 minutes, do not lift the lid halfway. Clan stuffiness.

Steamed fish: The weight of steamed fish should be controlled at about 600 grams, and the volume of such a size is placed in the fish plate, which looks beautiful and is easy to grasp when raw and cooked.

After cleaning up the fish, smear the lard on both sides of the fish body (clear oil is also acceptable), and then dip it in a little white wine;

Mix about 50 grams of minced meat with a little soy sauce, sesame oil, salt, minced ginger and shiitake mushrooms and put them into the belly of the fish, which will not only make the fish taste fresher, but also support the belly of the fish and make the steamed fish full.

The shape of the steamed fish and potato belt is very important, take the longest section of the large piece of ginger and cut it into uniform and beautiful slender strips, take the middle section of the green onion and shred it and spread it on the fish plate, then put the fish into the plate, and then sprinkle some green onion and ginger shreds on the fish.

Now the most important step: after the water in the steamer is boiled, put the fish into the pot, and never use cold water to steam the fish.

Turn off the heat after steaming for 6-7 minutes, but don't open the lid, use the residual temperature in the pot to "steam" for 5-8 minutes before getting out of the pot, and pour the pre-prepared seasonings (soy sauce, vinegar, clear oil, little salt or no salt) all over the fish body (no monosodium glutamate, in order to be light and tender), and then put a few loose coriander on the table at will.

This fish is as tender as tofu and fragrant as crab meat, light and refreshing.

1. Steamer for steaming fish. Also known as sock vertical electric steamer, it is a kind of kitchen household appliance developed on the traditional wooden steamer, aluminum steamer and bamboo steamer to directly steam various delicacies with the principle of electric steam. Pay attention to safety in use, do not leave people in the process, and if necessary, you must do it when people go and turn off the power.

2. The method of steaming fish is: process the fish well, stuff the fish belly with green onions and ginger slices, and marinate it with salt, lemon juice and cooking wine for a while. Mix the steamed fish soy sauce and oyster sauce into a sauce and steam with the fish for 10 minutes. Finally, heat the oil and pour it on the surface of the steamed fish.

3. Steamed fish should pay attention to the weight of the fish to be controlled at about 600 grams, such a size of volume, placed in the fish plate, looks beautiful, and the raw and cooked heat is easy to grasp. When cleaning up the fish, the backbone of the fish can be removed from the abdomen.