Is it necessary to drizzle hot oil or put steamed fish soy sauce first?

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.

Wash the fish, put it on a plate, then add ginger, cooking wine, light soy sauce, and steamed fish soy sauce.

Then put it in a steamer, and after steaming, put shredded green onions and pour hot oil.

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.

Steamed fish: Put the soy sauce first, then add the hot oil.

The pursuit of steamed fish is "fresh", so the cooking process uses very few old ingredients, before steaming the fish need to be marinated with ginger and cooking wine, when steaming, only green onion and ginger to remove the fishy, and finally poured hot oil and steamed fish soy sauce to make wild Hanqing ready. Generally speaking, pouring steamed fish soy sauce and then hot oil can fully exude the aroma of steamed fish soy sauce, and many people like this practice.

In fact, if you pour hot oil first, the hot oil can form a protective film, and then pour the soy sauce on the fish, and the tenderness of the fish will no longer be affected, so you can choose according to your preference.

Precautions for steaming fish

1. Immediately after killing the fish, it will be steamed before singing.

Many people think that when the fish is steamed immediately after processing, the fish will be more tender. In fact, fish, like pork, is in the acid removal period within two hours after death, and is not suitable for cooking. Therefore, if the fish is left for about two hours (10 times) and then steamed in a pot, the fish will be more delicious.

2. The fishy line is not removed.

The fishy line is the main fishy smell**, if not removed, the steamed fishy smell will be very large. The specific method is to cut a knife at the gills and tail of the fish, gently pat the body of the fish with the back of the knife, and then gently pull out the white fishy lines on both sides.

3. Steam the water before it is boiled.

To make steamed fish tender, you need to have enough steam pressure. The water is steamed before it is boiled, and the steam pressure is insufficient, and even if it is cooked, the texture of the meat is not firm enough, and the aroma is insufficient. Therefore, before steaming the fish, the water in the steamer should be boiled until it is boiling, and then the fish should be added.

In this way, the outside of the fish body shrinks immediately due to the sudden high temperature, and the internal fresh juice does not flow out, and the taste is more delicious after cooking.

Both.

The pursuit of steamed fish is "fresh", so the ingredients used in the cooking process are very few, before steaming the fish need to be marinated with ginger and cooking wine, when steaming, only green onion and ginger are needed to remove the fishy, and finally poured hot oil and steamed fish soy sauce to make it. Generally speaking, pouring steamed fish soy sauce first and then pouring hot oil can fully exude the fragrance of steamed fish soy sauce.

In fact, you can also pour hot oil first, the hot oil can form a layer like a protective film, and then pour steamed fish soy sauce, the freshness of the fish meat will not be affected again, so you can choose according to your preferences.

Time to steam the fish.

Steamed fish varies depending on the type and method of the fish. Under normal circumstances, steam for about 15 minutes, that is, the chain is large.

The meat of the fish is delicate, crisp and tender, generally only a few minutes of steaming will be cooked thoroughly, if the steaming time is too long, the meat will become old, the taste will decline, therefore, when steaming the fish, the water is generally boiled first, and then put on the fish, steamed for a few minutes on high heat to cook thoroughly, and then turn off the fire and simmer for a few minutes to be very good.

The steaming time of the steamed fish depends on the type of fish. The meat of sea bass is fine and thin, and the steaming time is the shortest, generally after the water boils, cover the pot and steam for 5 to 8 minutes. The meat quality of grass carp, carp and other fish is relatively old, and it needs to be steamed for about 12 minutes.

It is best to control the steaming time of steamed fish to less than 15 minutes, so as not to get too old and affect the taste.

Steamed fish soy sauce can be poured with hot oil and put directly or after heating, generally depending on what you do, the steamed fish can be poured and reheated, and the vegetables can be directly added and stirred.

Steamed fish soy sauce is a type of soy sauce commonly used to steam fish, i.e., soy sauce. It is a kind of acacia flavor with Asian characteristics used in cooking. Soybean is generally used as the main raw material to make soy sauce, water is added, and salt is used to make koji and ferment.