When making your own steamed fish, do you pour the steamed fish soy sauce first or ring the oil firs

It depends on what kind of fish is steamed. If the fish is larger and thicker, pour soy sauce first, and if the fish is smaller and thin, pour oil first.

Because although the soy sauce is not too strong, it will also rob the umami of the fish itself. Conclusion: "Heat the oil first (Xiangyou) and then steam the fish soy sauce".

The steamed fish made in this way is the most delicious, so let's talk about a few ways to eat it that are relatively poor. First soy sauce, then oil. It is not blocked by the oil, and it is easier to soak the flavor of the soy sauce into the fish.

First to the steamed fish soy sauce, then cooked oil. When pouring, pour it from the head of the fish to the tail of the fish, so that the flavor will be even, and you can also spread the oil and dip the fish meat to eat. Here's how I make steamed sea bass When I make steamed sea bass, put soy sauce or hot oil first, which is not a problem for general home cooking, and there is no strict order, which can be poured first.

<> into a steamer, steam, pour boiling oil, pour in ginger, green and red peppers, green onions, and put steamed fish soy sauce, and become a dish.

Tips: Shredded ginger, shredded green and red peppers, shredded green onions, try to cut them a little finer, and look a little betterSteamed fish is a dish that often appears on the table of ordinary people. Moreover, it is also a dish with a high order rate during the New Year's festival in the high-end hotel banquet.

It has a beautiful meaning of more than every year, auspicious wishes. Actually, my method should be to steam the fish soy sauce first, and then pour the oil, because I have already steamed the fish soy sauce with green onion and ginger cooking wine, marinated the pot, and then poured the juice of the marinated fish when steaming. Steamed fish is a delicious delicacy with delicious taste, delicate meat, rich nutrition and no fire.

It is said that it is not hot because it is a steamed product, moist, tender, non-dry, and less greasy.

Because if I choose to eat steamed fish, it means that I want to eat it lightly. Therefore, I will have less steamed fish soy sauce, so I usually pour the steamed fish soy sauce first, and then pour the oil to enhance the flavor and stimulate the fragrance. Fish is also the meat we often eat in our lives, fish is delicious, the meat is delicate, nutritious, and deeply liked by everyone, my children and I like to eat fish, there are many ways to make fish, stew, braised soup, grilled.

It must be boiled with oil first, so that the fish can be made more flavorful, and it will not cause sticking or burning.

Ring the oil first, because the steamed fish will be more tender and taste very delicious.

Of course, if you pour the steamed fish soy sauce first, and then you want to have the taste of steamed fish soy sauce, it will also be stimulated by the hot oil, and it will taste more intense and delicious.

The main purpose of the oil is to increase the flavor, and after pouring the steamed fish soy sauce, it will affect the temperature of the oil and thus affect the fragrance.

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.

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.

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.

After the ingredients are steamed, the steamed fish soy sauce is poured on them, and then they can be served on the table, so as to maximize the freshness and tenderness of the ingredients!

After putting it, first put the fish in the pot and blanch it again, add a little light soy sauce and dark soy sauce to marinate it, then put it on the pot, add a little black bean sauce, green onions, ginger and garlic, and steam for a while.

The soy sauce should be put later, for the following reasons: 1. The steam will condense into water during the steaming process, and if the soy sauce is put first, the water will dilute the salty taste of the soy sauce. 2. Soaking the fish in soy sauce and water will make the fish old and affect the taste of the fish.

Steamed fish should be put in soy sauce first, prepare fresh grass carp, cross knife, marinate with cooking wine and ginger slices, put the marinated fish on a plate, then add shredded green onion and ginger, then add shredded carrots, pour in drum oil, steam in the pot and eat.

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.

Whether it is marine fish or freshwater fish, the most important part of steamed fish is that the fish meat must be fresh, and dead fish is not suitable for steaming. In order to make the meat of the fish easier to mature, it can be used to cut the skin of the fish. Slide slightly into the fish so that the fish is easier to ripen and easier to eat.

Pour soy sauce first, then pour oil: The fragrance of soy sauce will exude its original fragrance after being poured and heated with oil. So, the aroma of steamed fish, ginger, green onion, fish, and soy sauce will come to your face!

The disadvantage is that if you pour soy sauce without oil, the soy sauce will quickly penetrate the fish meat at the bottom of the plate.

Easy to operate, is one of the cooking methods that can best retain the original taste and freshness of the fish, in our house steamed fish is washed with soy sauce and then drizzled with hot oil, the fish meat is flaked, delicious, the meat is smooth and tender, fresh and salty, especially loved by everyone. I really didn't expect this issue to cause such a heated discussion, in fact, for ordinary people to eat steamed fish at home, whether to pour soy sauce or oil first is really similar to "go up the stairs first with the left foot or the right foot", it is just a difference between taste and habit.

Remove ginger slices and chopsticks (if you have chopsticks). Put some shredded green onions, shredded ginger, and shredded red pepper on top (friends who eat spicy can put a little millet pepper). If the oil is just poured on the fish and does not hear a squeak, it means that the oil temperature is not enough.

Either drizzle soy sauce first, or pour hot oil first, there is no saying that it will not be drenched, but in fact, the "drenching method" of the two methods is actually far more than the difference in order, and in fact, there is a third way of steaming fish drenching that everyone does not know.

When steaming fish, you don't have to put special steamed fish soy sauce, you can put some oyster sauce when steaming fish, which is also delicious.

Indeed, if you add this seasoning, then the taste is very delicious, and you can't make such a taste.

No. You can also put some other things, this has to be regulated according to your own taste, there is no need to put it.

No, you don't. It can also be replaced with other oils, and the effect is similar.