Steamed sea bass is steamed in boiling water or cold water

Steamed, of course. First, the sea bass is processed, then a few knives, cut some shredded green onion and ginger and cooking wine to marinate for an hour, then put the marinated fish on a plate, wait for the water to boil and put it in a pot to steam. Finally, put in the ginger and green onion again from the pot, then drizzle with hot oil to stimulate the fragrance, and pour in the steamed fish soy sauce.

Steamed sea bass should be steamed in cold water so that the steamed fish will be delicious and delicious.

Cantonese steamed sea bass, boiling water pot steaming or cold water pot steaming, teach you the simplest home-style method.

Steamed sea bass water boiled. Because the meat of the sea bass itself is relatively tender, if it is steamed in cold water for a long time, then in the end it will seriously damage the nutrition in the sea bass, and it will also destroy the taste of the fish, because the best way is to steam it with hot water, many people do it wrong, no wonder it is fishy and firewood, and the steaming time does not need to be too long, as long as it is steamed with hot water for 10 minutes, if the time is too long, the meat of the fish will be old.

Precautions for steamed sea bassThe steamed sea bass is salty and fresh, and it is one of the famous dishes in Guangdong Province and belongs to the Cantonese cuisine. Sea bass is rich in a variety of nutritional values and has the highest DHA content among freshwater fish, so steamed sea bass is especially brain nourishing and suitable for the elderly and children.

Generally, the sea bass is about one pound of perch, the steaming time should be just right, the meat is just cooked, tender and smooth, and it tastes slippery, so it is the correct operation step. The soup of the fish is mixed with the aroma of sake, soy sauce and sauce, and every bite of it is a pleasure to eat.

The above content refers to Encyclopedia - Steamed Sea Bass.

Steamed sea bass can be steamed in water for 6-8 minutes, and the correct method is as follows:

Ingredients: Appropriate amount of sea bass, 5 grams of steamed fish soy sauce.

Auxiliary ingredients: 3 grams of cooking wine, appropriate amount of shredded ginger, appropriate amount of pepper slices, 3 grams of chicken powder, 3 grams of salt 1, clean up the sea bass.

2. Add cooking wine, shredded ginger and chili pepper.

3. Put it in a pot of boiling water and steam it over high heat for 6 to 8 minutes.

4. Pour in chicken powder, salt, steamed tempeh sauce and fish sauce.

5. Drizzle the fish out of the pot with the seasoning sauce.

6. Remove from the pan and serve.

Chef's Show Chinese New Year's Eve Rice Series Recipes: Steamed sea bass, the cooking skills of steamed sea bass are mainly steamed dishes, and the taste is salty and fresh. Steamed sea bass is one of the traditional dishes of Guangdong Province.

It belongs to Cantonese cuisine, one of the seafood recipes, with sea bass as the main ingredient, and the cooking skills of steamed sea bass are mainly steamed dishes.

The weight of the sea bass is suitable in catties, remove the scales and wash and set aside. Green onion and ginger should be cut into two kinds, one is filament, and one is a thick section Step 2 Steamed sea bass**.

You can cut a knife on both sides of the fish, or you can cut a knife on the back of the fish. The back of the fish is cut with a knife to make the fish look complete and cooked through.

Step 3: A home-cooked way to steam sea bass.

Place green onions and ginger segments at the bottom of the steaming tray, not for flavor, but for the simple practice of steaming sea bass in step 4 for breathability.

My pot is small, so I had to use another steaming plate, so I had to cut the fish head to put it down Step 5 How to eat steamed sea bass.

Bring the water to a boil, then put it on a steaming plate, steam on high heat for 2 minutes, change to medium heat for 6 minutes, turn off the heat and simmer for 3 minutes. The time must be mastered, and it is flexible according to the size of the fish, but the meat is not so tender after steaming for a long time, and it is easy to be undercooked after steaming for a short time.

Step 6: How to make steamed sea bass.

When the pot is raised, be sure to pour out the steamed water to remove the fishy smell.

Step 7: How to fry steamed sea bass.

Sprinkle fine green onions and ginger shreds on the fish, burn a spoonful of hot soybean oil, pour it on the fish, and the aroma wafts out when you hear the sizzling sound.

Step 8: How to cook steamed sea bass.

Pour in the steamed fish soy sauce and sprinkle with the color of goji berries.

10-12 minutes. If the fish is steamed for too long, it will be very old and the taste will be very poor. If you don't know when the sea bass is steamed, you can use chopsticks to insert the part of the fish belly, because the fish belly meat is relatively thick, if you can easily pull out the chopsticks without sticking to the fish meat, it proves that the fish is steamed, and if you steam it again, the fish will become old and affect the taste.

What are the skills of steaming sea bass: 1. Do not take the internal organs from the stomach part of the sea bass when steaming, take chopsticks to wring the internal organs out of the mouth, and wash them.

2. When steaming the sea bass, you should make a few strokes, touch some salt and put it on a plate with chopsticks, so that it is easy to steam.

3. After steaming the sea bass for 3 minutes, take out the fish soup and pour it out, and then put it in the steamer to continue steaming, so that the fish will not smell after cooking.

4. After steaming the sea bass for 3 minutes, add salt, shredded green onion and very little shredded ham when pouring the soup, and no other seasonings are used to highlight the flavor of the fish.

Answer 1: First of all, prepare 1 fresh sea bass, slaughter it properly, and then gently scratch 1 knife on each side of the back of the fish (if the back is not opened, not only will the steaming time be extended, but also the meat of other parts of the fish will become old), and then, sprinkle an appropriate amount of salt on the fish, spread and stroke it evenly, and set it aside for later use. 2. Then, find a beautiful and delicate plate to come out, first put 3-5 thin slices of ginger in the bottom of the plate (peeled, and at the same time can play a protective role - protective layer), and then put the good perch that has been changed into the knife

3. After the sea bass is placed, put a few shredded ginger on the back of the fish, and at the same time, sprinkle in a small amount of cooking wine (ginger and it not only play a role in removing the fish, but also play an obvious role in improving freshness, both are indispensable), boil water in the pot, put the steaming rack into it in advance, fully open it, and then put it on the plate, cover the pot, and steam it on high heat for 8-12 minutes. 4. After the eyes of the sea bass become white, it means that it is completely cooked, and then pour out the excess soup, and then put the shredded green onion, ginger and chili pepper into the steamed sea bass, and at the same time, pour in an appropriate amount of steamed fish soy sauce (do not steam it with the fish, many people are wrong). 5. Finally, the hot oil that is burned until it is smoking is poured into the sea bass (commonly known as "boiling oil"), and the spicy taste of the "three silks" on the surface is fully stimulated, and the home-style version of the steamed sea bass is completed, the meat is tender, the taste is salty, the appearance is beautiful and beautiful, and after it is served on the table, there is basically only the fish skeleton left within 3 or 5 minutes.

Steamed sea bassGenerally speaking, steaming for about 30 minutes can basically be completely cooked. However, it is necessary to make effective time adjustment according to the actual size and situation in order to achieve the ideal cooking effect.

The nutritional value of sea bass is still very high, for example, it is rich in some high-quality protein, as well as mineral elements and vitamins, especially the copper element rich in mineral elements, which can maintain the normal operation of our nervous system, and can also participate in the normal play of the metabolic function of a variety of substances. It can prevent some symptoms such as osteoporosis.

Some of the special nutrients it contains, such as EPA and DHA, have a preventive effect on some cardiovascular and cerebrovascular diseases, and can also reduce blood lipids and blood cholesterol.

Some of the fats rich in sea bass, most of which are unsaturated fatty acids, can neutralize saturated fatty acids in our body, so it has a preventive effect on hypertension and arteriosclerosis, and can also play an auxiliary role.

It is rich in some vitamins and minerals, which can supplement some nutrients needed in our body, and the high-quality protein it is rich in can also improve the body's immunity.

In particular, eating some perch can also play a role in some uncomfortable symptoms, and there may be some symptoms such as upset and lack of sleep, and eating some perch can have a relieving effect.

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.

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. 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.

Let's take steamed sea bass as an example to explain how much time it takes to pay attention to steamed fish, so as to ensure that the steamed fish is tender and has no fishy smell.

Steamed sea bass] Ingredients: 1 sea bass (about 1 catty), an appropriate amount of cooking wine, an appropriate amount of steamed fish soy sauce, 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 smear 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.

Tips: 1. Draw 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 sea bass is steamed with boiling water, and the specific method is as follows:

Tools Ingredients: 1 sea bass, appropriate amount of soy sauce, appropriate amount of cooking wine, appropriate amount of oyster sauce, appropriate amount of green onion, appropriate amount of ginger slices, appropriate amount of lemon, appropriate amount of salt, appropriate amount of spring worm, appropriate amount of oil.

1. Treat the fish well, stuff the fish belly with green onions and ginger slices, and marinate for a while with salt, lemon juice and cooking wine.

2. Cut the ginger and green onions.

3. Split the green onion segment from the middle, and put the ginger slices and green onion segments on both sides of the cut fish back.

4. After the water in the pot boils, mix the steamed fish soy sauce and oyster sauce into a sauce, and steam it with the fish for 10 minutes.

5. Heat the oil and pour it on the surface of the steamed sea bass.

Steaming sea bass is steamed with cold bucket plum water, and the method is as follows: dispatch judgment

Ingredients: 1 sea bass.

Excipients: 2 tablespoons vegetable oil, 2 tablespoons steamed fish soy sauce, 1 piece of ginger, 2 shallots.

Steps: 1. Prepare the required materials, and let the stall owner kill the fish when you buy it.

2. Clean the fish and cut three knives diagonally on the fish.

3. Cut the ginger and green onion into shreds and set aside.

4. Then put the fish on a plate, and put ginger slices and green onion white segments on the fish.

5. Add an appropriate amount of water to the pot.

6. Put the fish in the pot.

7. Cover the pot and steam for 10 minutes.

8. Take out the steamed fish, remove the ginger and green onion from the fish, and then pour out the soup of the steamed fish.

9. Spread the ginger and green onion on the fish.

10. Put an appropriate amount of oil in a wok and heat the oil, preferably until it smokes.

11. If you pour hot oil on the fish, there will be a sizzling sound, which proves that the oil temperature is enough.

12. Add an appropriate amount of steamed fish soy sauce.

13. Then it's ready to be served.