Is steamed fish drizzled with hot oil or soy sauce first? Why?

Steamed fish is a delicious delicacy, when making this delicacy, you must master the correct order, you should first pour hot oil and then drizzle soy sauce, so that the taste is better, because after pouring hot oil first, you can burst out the fragrance inside, and the taste will be more fragrant, and then pour in soy sauce, so as to add icing on the cake.

On some formal occasions, people will order steamed fish when they eat, and this dish is also a common dish at banquets, because the method is different, and the taste is also different. This dish is preserved to the greatest extent, the original taste of the fish, it tastes more fragrant and tender, and this kind of fish meat is better to eat, you must master the order to be able to make delicious steamed fish, the main reason is that the order of pouring soy sauce and pouring hot oil should be right, so that it will be better. When making the dish of steamed fish, if you add soy sauce first, you may not add hot oil first to make it fragrant, and when making this dish, there is a compound soy sauce that is specially prepared for making steamed fish, so be sure to use soy sauce from steamed fish, so it will be better.

When soy sauce is added first, the fish tastes more chai and salty, and there is no cash withdrawal or other effects, so the overall feeling will deteriorate, so this is not the right way to make it. To make this delicacy, it is the right thing to do by adding hot oil first, because in this way the flavor of green onion and ginger can be brought out, so that the fish will be clear, and when hot oil is added, a protective layer will be formed on the surface of the fish, and the taste will be more delicate and tender.

Finally, pour soy sauce to avoid fish, as too much soy sauce will become salty, and it will not taste fragrant and tender, so the fish will have a strong sense of layering and will not be too salty. Therefore, when making steamed fish, it is necessary to understand these sequences, and the taste will be better if the order is wrong, which may affect the taste, and the pre-treatment of the fish is also more important.

Steamed fish should be put in soy sauce first, which will make the fish taste more delicious and the fishy smell will not be so strong. Finally, you can drizzle oil to make the fish taste more delicious.

It should be hot oil. In this way, the taste of the fish will be better. And soy sauce is just for freshness. It's the same when you add it.

I think it's better to drizzle soy sauce first, because that's the only way to bring out the flavor with the hot oil.

I think it must be pouring oil, and the oil temperature can be controlled at the bottom of the pot just after it bubbles, and the temperature is just right at this time.

When making steamed fish, it is necessary to splash hot oil to bring out the aroma. The oil temperature must be reached, so bring the oil to a boil before splashing it on top of the fish.

I think the last step is to do this, the oil temperature doesn't need to be controlled so precisely, just pour it down after the oil is hot.

The correct way should be to drizzle the steamed fish soy sauce after the fish is steamed, put three threads, and then pour hot oil, and the function of pouring hot oil is to stimulate the fragrance of the three threads and steamed fish soy sauce. If you put soy sauce after pouring hot oil, the aroma will not be brought out! A question that even Cantonese chefs don't care about has become an academic discussion of steamed fish.

Steamed fish is traditionally not drenched with soy sauce, only soy sauce king steamed fish is drenched with soy sauce, and now it is all drenched with soy sauce, and the fish and shrimp soy sauce of Cantonese cuisine is modulated, and there is no quality change after drenching, and the oil and soy sauce are basically done at the same time, so there is not much difference. There are also high-end sea fish such as: Meizai, Dongxing, rat class, etc., after pouring oil on the table, the fish soy sauce to keep up, to be divided after the fish before pouring soy sauce, saying that personalized service is nothing more than a procedure in the banquet.

The priority cannot change the way of steamed fish, and it is better to learn to eat steamed fish if you have to distinguish the reason.

The soy sauce evaporates when the hot oil is heated, and the high temperature makes the flavor of the soy sauce come out. The fish is more fragrant. The fish will be a little more beautiful.

However, the fish at the bottom of the plate will absorb the soy sauce, and the fragrance will be uneven, although it smells fragrant, but it tastes bad, and there will be a little firewood. Freshly live fish, slaughtered, scaled, eviscerated, cleaned. Stick to the back of the knife opening, the thickness of the meat on the side of the fish is changed to an oblique knife, the knife edge is not easy to be too deep to half of the thickness of the meat, and the spacing is about 50mm.

Put the ginger slices on the plate and pour a little cooking wine on the plate, put the fish into the lid of the pot with boiling water and steam it over high heat for 8-10 minutes, pour out the distilled water in the plate, put the green onion and ginger shreds on the fish, pour soy sauce, and see the soy sauce at the bottom of the plate not too much, otherwise, it will affect the taste and visual effect, and then use hot oil to pour it from the head of the fish to the tail of the fish. Served to completion. Drizzling soy sauce first can make the soy sauce fully penetrate into the fish body and make the fish more flavorful, and pouring hot oil can also stimulate the aroma of soy sauce.

Brings out the deliciousness and tenderness of the fish. Pour hot oil first and then pour soy sauce, because there is a layer of oil on the fish, the soy sauce can not fully contact with the fish meat to make the fish flavorful, the soy sauce flavor is more reflected in the salty and fresh taste, but also causes the fish to be greasy and tasteless and the fragrance is insufficient.

When making steamed fish, after the fish is steamed, you should add shredded green onions and ginger and drizzle the steamed fish soy sauce, and finally pour hot oil to bring out the flavor of these spices.

It is not possible to pour hot oil directly; First of all, the fish should be cleaned, and then boiled with cooking wine, light soy sauce, pepper, and salt to marinate some ginger slices for a while, and then it can be put into the steamer to steam, and then put millet spicy and chopped green onions on top before pouring hot oil, and then pouring in steamed fish soy sauce, so that the fish will be delicious.

At the moment, no, you have to fry it first, and then drizzle it with a layer of hot oil, or put it at the end to keep it firm.

Pour hot oil first, if you pour the sauce and then pour the oil, it will affect the taste of the sauce, in fact, I didn't use the sauce when I steamed it.

Of course, some sauce should be drizzled before the oil is sprinkled. This is due to the fact that the steamed fish will taste better and will have a more adequate taste.

You should pour hot oil before you get it, like this will have a more unique taste, and it can also absorb the flavor.

Food: 1 piece of fish, green onion, ginger, garlic, chili, vegetable oil, steamed fish soy sauce.

1. First of all, solve the fish prepared by everyone, remove the fish scales, internal organs and internal organs, pay attention to the black devil in the advance payment, and do not let a very heavy fishy smell appear after eating, and then drain the water and reserve it.

2. After cleaning and tidying, cut into shreds, clean and cut into strips like ginger, remove the skin of garlic and cut into slices, clean and cut peppers into strips or cut strips and set aside.

3. Everyone put the fish in a deep dish, then cut a few knives on the fish's body, and then smear a layer of rice wine and edible salt on the fish body and fish skin, stuff some green onions into the belly, and put some green onions and ginger shreds on the fish body and the bottom end of the fish, and then pour in the appropriate beer, wipe evenly, and marinate for 10 minutes.

4. Take an appropriate amount of water in the stainless steel steamer, boil away, and then put the fish plate on the top of the cage drawer to heat it until the temperature rises, put the pickled fish into the fish plate, pay attention to replace the fish skin and the green onion and ginger shreds on the fish body with new ones, and then sprinkle some pepper shreds and a little vegetable oil on it.

5. Then close the outer lid tightly and steam within 10 minutes. There is also a small key point here that people must pay attention to, until the fish is boiled for 7 minutes, throw away the green onion and ginger shreds and chili shreds in the fish plate and the juice that is steamed out, because there are also some fishy smells left in it, so this item must be thrown away, and then put it in the cage drawer to steam for three minutes, just then put a layer of green onion and ginger shreds and chili shreds on the body of the fish again, and finally everyone first pour some boiling oil on it, and then add steamed fish soy sauce to eat it immediately, so the appropriate order should be to pour boiling oil first, Then put the steamed fish soy sauce, but don't get the order wrong, if you have anything faster, you are also warmly welcome to leave a message on our message board to share.

You should put soy sauce first, so that the fish can taste better, and then pour oil when the fish is out of the pan. Fish meat is rich in minerals and vitamins, and a large amount of fat can provide essential nutrients for the human body, long-term eating of fish can improve the body's immunity and improve eyesight.

Steamed fish should be poured with soy sauce and then drizzled with oil; It can enhance people's immunity and resistance, increase elasticity, enhance gastrointestinal peristalsis, prevent cardiovascular and cerebrovascular diseases, and delay aging.

I think we should put soy sauce first; Eating more fish can supplement collagen, calcium, vitamins, promote brain development, and enhance the body's resistance.

Is soy sauce poured over steamed fish first, or is it topped with oil first? Do process errors affect the taste? Does steamed fish require oil or soy sauce first?

If you do it in the wrong order, it will result in a fishy smell! Many people think that steamed fish is easy to handle, but when you actually make it yourself, you will find that the taste is far from what you imagined. The correct way to steam fish is to pour hot oil first, which brings out the rich aroma of green onion and ginger shreds, and soaks the fish thoroughly.

This creates a protective layer of hot oil on the surface of the fish, which makes the taste of the fish more delicate and tender. Pouring soy sauce into it at this time will also prevent the fish from inhaling too much soy sauce to the greatest extent. The fish will taste fresh and tender, there will be no fishy smell, the taste will be layered, and the fish will not be too salty.

Many people make steamed fish that is not fragrant and tasteless; Some people make steamed fish that has a strong fishy smell. So when making steamed fish, don't mess around because you don't know how to do it, otherwise you will ruin such a pot of fish, so be sure to drizzle oil before the tempeh! Steamed crucian carp is a dish made by many housewives.

Crucian carp has good effects of invigorating qi and strengthening the spleen, clearing heat and detoxifying, channeling and milk, diuresis and reducing swelling. Come and learn this dish with Bian Xiao!

Nowadays, steamed fish and soy sauce can be used directly, and most of them are used to make steamed fish. It is a soy sauce with a compound flavor and is a special kind of soy sauce. However, no matter how special it is, it is an indisputable fact that steamed fish with soy sauce is soy sauce.

If the steamed fish is drizzled with soy sauce first, the fish will eat woody, salty, tasteless and tender because of excessive soy sauce intake. Suffice it to say that it is not correct to pour soy sauce into the steamed fish first, there is no doubt about that.

The next step in marinating the fish is to start steaming. The steaming time must be grasped well. Depending on the size of the steamed fish, it generally takes 7-10 minutes, and especially large fish should not exceed 12 minutes.

After the steamed fish is taken out, the soda smell accumulated in the fish plate is particularly strong, so be sure to pour it out in time. The most important step is to pour the soy sauce. Don't spread your head and face out and pour it on the surface of the fish, so you won't be able to eat the delicious and tender fish.

The correct way to do this is to take an appropriate amount of steamed fish and soy sauce, scoop it with a small spoon, pour it along the edge of the plate, and let the steamed fish and soy sauce slowly soak part of the fish, so that it will have a layered feeling and taste the original aroma of the fish.

You should pour soy sauce first, then oil, and if you do it in the wrong order, it will affect the taste, so be sure to pay attention to the order.

When steaming fish, you can pour soy sauce first and then oil, first pour soy sauce and then oil, the oil can stimulate the fragrance of soy sauce and make the fish more flavorful; Process errors will affect the taste, before steaming the fish, drizzle soy sauce first, the flavor will be deeper, after steaming the soy sauce into the flavor is more fresh and light.

It should be the latter. It will affect the taste, and if it is the former, it may cause the fish to be particularly salty. There is simply no way to eat.