Do I need to pour hot oil on boiled fish before cooking?

Yes, this step is indispensable and is a very important step. It can make the fish under the action of hot oil, the taste is exuded, the taste is more fragrant, and the taste is also raised to a higher level.

Need. This is because pouring hot oil on the pan makes the fish softer and more delicate, and it allows the spices to develop a better aroma.

It is necessary to pour hot oil, which is the best at this time, and it can bring out the aroma of the fish, and the taste is very good.

I think it should be poured with hot oil, because boiled fish will be more delicious and the meat will be more delicious.

Hello dear, the last hot oil to make fish is to heat ordinary cooking oil, soybean oil, blended oil, peanut oil, corn oil are OK, after heating, just pour it directly on the fish. Steamed fish method: 1

Prepare a sea bass, wash it, and make a knife on the fish to make it taste better. 2.Then put the thinly sliced ginger and coriander in the belly of the fish and the knife edge on the fish, and marinate for about 5 minutes to better remove the fishy smell.

After 5 minutes, sprinkle salt and cooking wine evenly and marinate for about 5-10 minutes. At this time, you can take out the coriander from the fish belly, or reprepare the fresh coriander, put the coriander and ginger slices evenly on a clean plate, and then put the marinated sea bass on the plate. At the same time, add water to the pot, bring the water to a boil over high heat, and then put in the sea bass and start steaming (this step is also easy to make mistakes, remember not to steam the fish in the pot under cold water).

3.Finally, sprinkle the prepared steamed fish soy sauce on the fish, and you can also add some coriander, chopped green onions, or carrots on the fish as a decoration, and finally, sprinkle the hot cooking oil on the fish, and the delicious steamed sea bass is ready.

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 hot oil poured at the end of boiled fish is generally ordinary cooking oil, such as peanut oil, rapeseed oil, soybean oil, etc. The function of hot oil is to stimulate the fragrance of the discharge head, so the oil temperature should be high, about 210 degrees. Before pouring hot oil, sprinkle some dried chilies, peppercorns, minced garlic and other ingredients on the fish fillet to make it more spicy and delicious.

Here are the steps to make boiled fish:

1.Ingredients: grass carp, soybean sprouts, chives, ginger, garlic cloves, hot pot base, bean paste, light soy sauce, fragrant bright vinegar, salt, sugar, chicken essence, cooking wine, dried chili pepper, Sichuan pepper.

2.The grass carp is cleaned, the head and tail are removed, and the bones are sliced off to obtain two pieces of meat.

3.Slice the fish diagonally, add salt, cooking wine, light soy sauce and starch, grasp and marinate.

4.Remove the root of the soybean sprouts, rinse with water, drain and set aside.

5.Heat an appropriate amount of oil in a pot, add soybean sprouts and a teaspoon of salt, stir-fry until the bean sprouts are soft, and set aside.

6.Pour an appropriate amount of oil into the pot, add Sichuan pepper and dried chili peppers, stir-fry until fragrant, and then set aside.

7.Heat the bottom oil with the bent chain width of the pot that has just finished frying, add the green onion, ginger and garlic and stir-fry until fragrant, then add the hot pot base and bean paste to fry the red oil.

8.Add an appropriate amount of water, light soy sauce, balsamic vinegar, salt, sugar, and chicken essence to your favorite taste.

9.Put the marinated fish fillets in a pot and cook until the fish fillets turn white and cooked, and remove them quickly.

10.Spread the fried soybean sprouts on the bottom of the bowl, and then spread the cooked fish fillets on top of the soybean sprouts.

11.Sprinkle the sautéed peppercorns and dried chilies over the fish fillets and sprinkle with some chopped green onions.

12.Clean the pot, pour in an appropriate amount of oil, heat until the oil smokes, then quickly pour it into a bowl, hear the sound of "zizi", and the boiled fish is ready.

The above is how to make boiled fish, I hope it will be helpful to you.

The hot oil poured at the end of boiled fish is general cooking oil, such as peanut oil, rapeseed oil, soybean oil, etc. The function of hot oil is to stimulate the fragrance of the discharge head, so the temperature of the draft fuel should be high, not lower than 7 percent (about 210 degrees). Before pouring hot oil, sprinkle some dried chilies, peppercorns, minced garlic and other ingredients on the fish fillet, so that it can be more spicy and delicious.

"Boiled fish", as long as it is a Sichuan restaurant, no matter how big or small, almost all have this dish, and even some street shops and food street stalls also use it as the main dish. But when it comes to the origin of this dish, it is natural that the first to introduce authentic boiled fish to Beijing's boiling fish town is the most vocal.

"Boiled fish" originated in the Yubei area of Chongqing, and it has only a history of more than ten years. The chef who invented this dish was born in a Sichuan cuisine family, and it can be said that he grew up in the kitchen since he was a child, coupled with his intelligence and studiousness, he had a deep attainment at a young age. Speaking of his fame, it is impossible not to mention a cooking competition held in Chongqing in 1983.

At this competition, he made "boiled pork slices" that were completely different from the traditional methods of the time in a cooking method similar to today's boiled fish. The new method of "boiled pork slices" was unanimously recognized by the judges for its color, appearance, taste and many other characteristics, and he also won the grand prize.

Since winning the award, friends and family have come to congratulate him, and every time he entertains a visitor, he has to cook "boiled pork slices" himself. On this day, a friend who grew up together came to visit, this friend lives by the Jialing River, and every time he comes, he has to bring a few grass carp from the Jialing River that has just been caught, and this time is no exception. Seeing that it was almost noon, the master was worried about lunch, not for anything else, but because this friend had avoided eating big meat since he was a child, but he didn't prepare other meats at home, and the master wanted his friends to share the award-winning dishes of the competition.

When he was worried, the fish jumping in the wooden basin reminded the master why not boil the "fish". In this way, the first pot of boiled fish was born, and what I didn't expect was that the deliciousness and spicy weight of the fish made friends full of praise, and the master himself was also surprised.

Since then, the master began to concentrate on the study of "boiled fish", the characteristics of fish, the combination of spicy, the innovation of color and many other aspects to strive for excellence, after more than a year of hard work, in 1985 boiled fish was basically finalized. Soon, boiled fish led the local catering market, and continued to improve gradually, and by the mid-90s, a boiled fish street was formed in the local area.

At the beginning of 1999, Mr. Yang Zhan, the founder of Boiling Fish Town, went to Sichuan to inspect the dishes, met the inventor of boiled fish through a friend's introduction, brought the authentic boiled fish back to Beijing, and made technical improvements to the boiled fish according to the climatic characteristics of the north and the eating habits of the northerners. On July 22, 1999, the first small shop opened in Beijing, and his main dish was "boiled fish", and it was named "boiling fish town" after the characteristics of boiling oil and chili peppers when boiled fish was made.

The meat and bones of boiled fish are battered and slide out of the water, so the fish taste more tender.

And the oil you see on the surface is the last hot and spilled to make it spicy.

Boiled"is a practice of the name bai du e.g. zhi; Boiled meat, boiled beef dao meat, boiled fish.

After adding it, it will be called boiled fish.

Fish, we all know very nutritious ingredients, I still remember before following my grandmother to eat a banquet, grandma will help me clip a lot of fish to eat, grandma said that children eat more fish is very smart, just to be able to say, I love to eat which fish, no matter how to do it also like, I think fish with nutrients are very rich, in addition to the soybean lecithin with improved memory cherry peel loss, protein, vitamins, oleic acid with the type of all are many, so eat more fish is right!

There are many cooking methods for fish, in addition to steaming, many other methods are all used to hold only the step of frying fish, such as making stew, sugar cool, stewed fish, all must fry the fish first and then carry out cooking, so that the appearance and taste of the fish can be better, now I will share with you the appropriate way to fry the fish and its tips, before the whole fish into the pot, to use cold oil or boiling oil? In this way, the fish will not stick to the pot for a long time, and there will be no fishy smell!

In the case of frying fish, if you want the whole fish to be detailed without breaking the skin and not sticking to the pan, the taste of the delicate way must be mastered, in the case of frying fish before, the fish fillet sticks to the bottom pan, and the fried fish is particularly ugly, I thought it was because the volume of all the fish was too large and not easy to fry, and then the fish was cut into a small piece to fry or this situation occurred, and I consulted the master to know that the fried fish has nothing to do with the size of the fish, and the method has something to do with it.

In the case of frying fish, some people are worried about whether to use cold oil or boiling oil, I think it is all possible, but also pay attention to some small details, first talk about fried fish in cold oil, fried fish in cold oil focuses on the hot pan cold oil, first heat the pan and then pour the oil, and then shake the pan, the pot is evenly stained with oil, and then sprinkle a little salt, the salt resists the direct contact between the bottom pan and the fish, this fried fish details fish are not old.

When frying fish in boiling oil, it is necessary to pour in the fish until the oil in the pan is fully boiled, and naturally the fish also needs to use kitchen paper to absorb the water, so that the oil is not easy to splash, and after the fish and the boiling oil are touched, it is impossible to stay in the bottom pan for a long time, and it is naturally not easy to stick to the bottom pan, and the fish fillet will not break if the boiling oil is formed quickly. Have you learned?

If you want the fish body to be complete, you need to heat the pan and heat the oil; You can also coat the whole fish in flour and fry it in an oil pan, or you can marinate the fish for half an hour in advance.

Be sure to heat the pan with hot oil, you need to sprinkle salt on the bottom of the pan before putting it into the pan, and then the oil and salt are mixed together, so that the fish will not stick to the pan when frying.

Yes, you can also choose to rub some salt or chicken essence on the fish in advance. In addition, the oil is a little more.

Fish is a delicacy that most people like to eat very much, fish is rich in protein, and there is no fat in fish, and eating it will not make people fat. But it is not easy to fry a fish completely, and some friends will find that the fish they fry is always scattered and the fish meat is not tight. This is because the wrong method was used to fry the fish, and it is not correct to fry the fish directly in the pan after the oil is hot.

The preparation of ingredients really wants to get the fish out of the pan completely, in fact, there is a little trick, that is, you must be prepared before frying the fish. First, scrape off all the scales, and then use a knife to cut a few cuts on the back of the fish to facilitate the flavor. The internal organs of the fish maw are cleaned, and the fish roe and fish bubbles can be retained.

The next step is the preparation of the ingredients, which is a crucial step in frying fish, especially green onions and ginger slices, which are the two essential ingredients.

Sliced ginger smeared all over the body of the fishCut the ginger pieces into slices and stuff them into the belly of the fish, and then take a slice of ginger and smear the whole body of the fish, so that the fish will not stick to the pan or scatter after the fish is put into the pot. And the oil temperature should not be too high or too low, so you may not be able to fry a very complete fish. Once the oil is hot, feel it with your hand on top of the oil, and when you feel that your hand is very hot, you can gently put the fish in it, and then quickly shake the whole pan so that the fish can be evenly heated.

As long as the fish can be fried well, it will become very delicious whether it is crucian carp soup or grilled fish. In fact, before making any food, it is recommended that you can learn online in advance and master some small tricks, so as to avoid wasting a lot of food. Eating a little more fish on a regular basis is also of great benefit to people's health.

When cooking, remember to bring an apron to prevent the hot oil from splashing out and hurting your **.

Many people fry fish directly after the oil is hot, which is not correct, because the fragrance cannot enter.

This is not particularly correct, it is likely to hurt yourself, and you should wait until the right time to get into the pot.

This is the right way to do this, and it can make a very delicious fish, which is how I use it when I cook fish, so I feel that it is the right one.

Incorrect. If this happens, it will cause you to fry the fish, so after the oil is hot, lower the temperature and then go straight to the pan.

Yes, if you use hot oil, you will probably try to retain the flavor of the fish as much as possible, and it will not stick to the pan.

This is not the right way to do this, you should put the fish in the pan when the oil is not hot, so that you don't splash the oil and hurt yourself.