When steaming fish, after the fish is steamed, do you pour the steamed soy sauce or the oil first? W

You should first go to the steamed fish soy sauce, the steamed fish is more flavorful, and the taste will be better. It is difficult to absorb the flavor of the first ringing oil.

I think it's better to start with the oil, because then the aroma of the oil will soak into the whole fish, and it will also make the fish easier to cook.

It should be put on the former first. If it is a precedent, it may cause the fish to taste particularly greasy or even bitter.

Steam, then put.

Steamed fish in soy sauce. Generally, it is added after the fish is steamed, and after the fish is steamed, the juice inside should be poured out and the steamed fish soy sauce should be added, otherwise the fish will be very fishy. After adding steamed fish soy sauce, it is best to add a little green onion or shallot.

Splashing it with oil will not only bring out the aroma of the steamed fish soy sauce, but also make it even more delicious when the scallion oil and steamed fish soy sauce are mixed together.

The difference between steamed fish soy sauce and soy sauce.

First of all, there is a great difference in raw materials, and the raw materials for making steamed fish soy sauce are mainly water and white sugar.

Salt, soybeans, wheat flour.

and yeast extracts and food additives.

and the taste is mainly salty, accompanied by bursts of umami and aroma.

However, soy sauce itself is also divided into light soy sauce and dark soy sauce, dark soy sauce is relatively salty, mainly used to enhance color, and light soy sauce is mainly used to improve freshness. Soy sauce is mainly wheat and bran, but there are also broken rice and corn instead, and there are also traditional crafts such as peanuts and broad beans, so there is a direct difference in raw materials.

In terms of usage, there is also a clear difference between the two, steamed fish soy sauce is mainly used for steamed fish, and it is generally easier to extract umami than light soy sauce. In addition, soy sauce is added to a variety of umami agents, so the freshness is very high, and it is suitable for cooking in banquet venues.

Steamed fish in soy sauce. The fish needs to be steamed and added, but it needs to be broken down into the following two situations:

1. Add to the fish before pouring oil. Because of the steamed fish.

The first common practice at this time is to add the steamed fish soy sauce to the surface of the steamed fish first, and then put on the shredded green onions, ginger and green peppers, and finally pour hot oil to stimulate the fragrance, so that the fish can not only be eaten when every first bite is flavored, and the fish meat is not easy to be scalded because of the heat insulation of soy sauce, and the fish meat is not easy to burn old;

When to put steamed fish soy sauce? This is the right way to do it, the taste is very different, and it tastes good when you put it right.

2. Add oil to the fish plate. The second method is a common practice of Cantonese chefs, steamed fish soy sauce is generally added to the fish plate after the steamed fish is poured with hot oil, and will not be directly added to the surface of the fish, which has two purposes, one is to avoid adding soy sauce first and then pouring oil will produce oil droplets, so add soy sauce after pouring oil, and the other is to avoid adding soy sauce on the surface of the fish to affect the original sweetness of the dish, and you can eat the two flavors of non-sticky soy sauce and sticky soy sauce when added to the side, so it is more particular.

When steaming fish, it should be put after the black bean sauce, if you put it first, after high temperature will make the taste of soy sauce lighter, and the color is not good-looking, if you put it after the pot, it can maintain the umami of the fish to the greatest extent.

If you want the fish to add more flavor, you must put it first, and then steam it in the pot.

Steamed fish soy sauce, as the name suggests, is soy sauce used to make fish. Unlike ordinary soy sauce, it does not require additional processing, and the taste is similar to the special soy sauce made by the hotel chef for steamed fish, which is more suitable for novice cooks.

Accompaniment and cooking, suitable for steamed fish as well as seafood and other steamed dishes. Refer to soy sauce for others. Cooking examples.

Ingredients for steamed crucian carp with soy sauce.

1 crucian carp, 4 chives, 1 teaspoon of salt, steamed fish in soy sauce.

1.Remove the scales, internal organs, wash the crucian carp, make a flower knife on both sides, rub it on both sides of the fish body with salt, marinate for ten minutes, and chop the chives for later use.

2.Bring the fish plates to a boil in the steamer, then put the crucian carp on medium heat and steam for 10 minutes, and pour the water in the fish plate clean.

3.Pour the steamed fish soy sauce evenly over the fish and steam for another 3 minutes.

4.Sprinkle chopped chives from the head to the tail, put a stir-fry spoon on the heat, put an appropriate amount of oil to heat, and pour on top of the minced chives. Tips:

1. Crucian carp must be selected fresh, and if there are fish eggs, they can be steamed with the fish.

2. The soy sauce has a strong taste, please adjust the amount according to the size of the fish.

3. The oil must be burned to more than seventy, and the sound should be heard when pouring. Soy sauce black fish material.

Ingredients: black fish, green onion, ginger, red pepper. Method.

Wash and cut the money into pieces and marinate them slightly with wine, salt and bean paste.

Ingredients: Shred green onion, ginger and red pepper for later use.

Put the marinated black fish in plastic wrap in the microwave on high heat for 4 minutes, remove and place the ingredients on top of the fish.

Yes, the specific pros and cons are as follows:

1. If you pour hot oil first and then pour steamed fish soy sauce, the fragrance of steamed fish soy sauce will be weakened, and the steamed fish soy sauce will not quickly penetrate into the fish, and the fish will not absorb too much sauce.

2. If you pour steamed fish soy sauce first and then hot oil, the fragrance of steamed fish soy sauce will be heated by the hot oil, exuding a more fragrant taste, and the fish and ginger and green onions will also be stimulated by the fragrance.

From the perspective of the ingredient list, the ingredients of steamed fish include fish, ginger, green onions, cooking wine, steamed fish soy sauce and oil.

From the perspective of the production steps, the specific steps of steaming fish are as follows:

1.When the fish is handled, remove the scales and internal organs, especially the black membrane in the belly of the fish, and be sure to remove it, otherwise it will be very fishy. Clean the processed fish, put it on a plate, add an appropriate amount of ginger slices and cooking wine, wipe well, marinate for 10 minutes and set aside, ginger and cooking wine are fishy.

2.The marinated fish is placed on the plate, the bottom of the plate is spread with green onions and ginger slices, the fish body and the belly of the fish are put on an appropriate amount of green onion and ginger shreds, boiled in a pot of boiling water, steamed on high heat for 6 minutes, and then it can be out of the pot. Don't steam it for too long, as the fish will get old.

3.After the pot is removed, pour out the steamed soup, remove the green onion and ginger shreds, replace them with new green onion and ginger shreds, and add green and red pepper shreds to decorate the color.

4.Heat an appropriate amount of oil in a pan and pour the hot oil over the green onion and ginger to stimulate the fragrance.

5.Finally, drizzle the steamed fish soy sauce along the edges.

To sum up, steamed fish should be steamed with soy sauce first, and then hot oil.

When making seafood dishes such as steamed fish,Steamed fish in soy sauce. It needs to be put later, that is, after the dish is steamed, then put the steamed fish soy sauce. Because a large amount of water will be steamed out of the dish during the steaming process, if you put the steamed fish soy sauce in advance, it will be diluted by the steamed water and will not have a good seasoning effect.

When making braised dishes, you can put the steamed fish soy sauce first. Because when making braised dishes, you need to fry them until they are colored, and then stew them to taste, and put in steamed fish soy sauce in advance to help color the dishes, so when making braised dishes, you can put the steamed fish soy sauce first.

Preparation method of steamed fish soy sauce

Professional version: light soy sauce, boiled water, oyster sauce, sugar, Maggi soy sauce, fish sauce.

Chicken powder: Pepper.

Wine. or Cantonese rice wine (boiled and soaked in a soy sauce bucket of coriander, green onions, and ginger, renewed daily).

Regular version: light soy sauce, boiling water, oyster sauce, sugar, cooking wine, chicken powder, pepper (1:3 ratio of light soy sauce to water) (boil, soak in a soy sauce bucket of coriander, green onion and ginger, use for 1-2 days, and put in the refrigerator overnight).

Minimalist version: light soy sauce and boiling water (1:2 ratio).

Method: Wash the whole coriander with the roots and a piece of chives, twist it into a ball and put it in a bowl, put two slices of ginger into shreds and put it in a bowl, boil the light soy sauce and water in a ratio of 1:2, pour it into a small bowl of "green onion and ginger coriander" and soak it for 15 minutes.

For an ingredient such as fish, which is full of umami, the most suitable cooking method is steaming. Steamed fish brings out the umami of the fish to the extreme, and the method is simple, so it is loved by everyone. Steamed fish may seem very simple, but the more this seemingly simple delicacy is, the more it tests one's cooking skills.

To make the freshest and most tender taste through simple steps and simple seasonings, not everyone can do it.

There are many techniques for making steamed fish, such as the question of whether to pour steamed fish soy sauce or hot oil first, and many people get it wrong. If the order is wrong, it will seriously affect the texture and taste of the steamed fish. What should be the correct order and practice?

Today, I will share with you a steamed fish method, as well as the skills of making steamed fish, let's take a look. To make steamed fish, should I pour steamed fish soy sauce or hot oil first? Don't make a mistake about the order, otherwise it won't be tender or fragrant.

Step 1: First of all, clean the fish, remove the fish scales, remove the internal organs of the fish, be sure to remove the black membrane in the belly of the fish, then clean it, scratch a few knives on the thick part of the meat, so as to facilitate the flavor, and then start to marinate, evenly smear the green onion and ginger water on the fish, and marinate for 10 minutes to remove the fish.

Step 2: After marinating, put the fish on a plate, spread an appropriate amount of ginger slices and green onions on the bottom of the plate, put green onions and ginger on the fish in the belly of the fish, and then boil the water pot to steam, steam for about 8 minutes to get out of the pot, pour out the steamed juice, remove the green onion and ginger.

Step 3: Then put new shredded green onion and ginger, you can also put shredded chili pepper to decorate the color, then pour steamed fish soy sauce along the edge of the plate, heat an appropriate amount of oil in the pot, pour the hot oil on the green onion ginger and steamed fish soy sauce, stimulate the fragrance, and our steamed fish is ready.

Tips: 1. To make steamed fish, the correct order of pouring steamed fish soy sauce and hot oil should be to pour steamed fish soy sauce first, and then hot oil. Because the steamed fish soy sauce is poured first, and then the hot oil is poured to fully stimulate the aroma of the steamed fish soy sauce. It should also be noted that the steamed fish soy sauce should not be poured directly on the fish, because the freshly steamed fish is very hot, and the steamed fish soy sauce is cold, and if it is poured directly on the fish, it will cause the fish meat to shrink and the taste will not be so tender, so you should pour it along the edge of the plate and dip it when eating.

2. Also pay attention to not using salt when marinating, otherwise the salt will kill the moisture in the fish, and the fish will not be tender. It can be marinated in green onion and ginger water, the effect of removing the smell is very good, and it will not affect the meat quality. Green onion and ginger water is to use an appropriate amount of shredded green onion and ginger, soak it in boiling water for 10 minutes, remove the green onion and ginger shreds, and the rest is green onion and ginger water.

Many people like to eat steamed fish when they eat, and it is also loved by many housewives because the method of steamed fish is simpler than other braised fish or boiled fish. So when we make steamed fish, how can we make the taste of the fish more tender? After steaming the fish, do we pour the steamed fish soy sauce first or pour the oil first?

In order to make the taste of fish more tender, many people will choose fish with relatively delicate meat when choosing fish, such as mullet, cuttlefish, yellow girl, sea bass, and mandarin fish. These four types of fish are often used when steaming, because these are the bones of the four types of fish, which are relatively rare, and the sea bass and mandarin fish are carnivorous fish, and the meat quality will be relatively more tender. For people who live by the sea, saury and marine fish are the best steamed fish.

In order to keep the fish in a very tender state, what we have to do is to wait until the water is boiled and put the fish on the pot to steam for ten minutes to 15 minutes, which is the best time and duration of steaming fish.

After the fish is steamed, many people can't tell whether to pour the steamed soy sauce or the hot oil. In fact, after steaming the fish, the best way is to pour the hot oil first, and then pour a layer of steamed fish soy sauce. Once the fish is steamed, set aside, then sprinkled with a layer of fresh garlic, shallots and chili peppers on the surface of the fish, and poured over hot oil to bring out the aromas of the spices.

After the temperature of the hot oil has gone down, we pour another layer of steamed fish soy sauce, which will not destroy the aroma of green onions, ginger and garlic, and can also make the fragrance of green onions, ginger and garlic blend with the aroma of steamed fish soy sauce.

In this way, you will be able to make a very delicious steamed fish, when steaming fish, although the steps are relatively less complicated, but the time when the fish is marinated, the time when the fish starts steaming, the time of the fish steaming and the order of the ingredients will affect the freshness of the fish and the fusion of fish aroma and condiments.

You can sprinkle a trace amount of salt on the surface of the fish, and then cover it with household plastic wrap to minimize the loss of moisture, which makes it more delicious, and the steamed fish soy sauce will ensure that the fish is tender and fat.

The fish should be cleaned, marinated in advance, and the steaming time should be controlled, so that the fish is more tender. The soy sauce should be steamed first, so that it will not affect the texture of the fish.