Is soy sauce poured over steamed fish first, or is it topped with oil first? Do process errors affec

Is soy sauce poured over steamed fish first, or is it topped with oil first? Do process errors affect the taste? Does steamed fish require oil or soy sauce first?

If you do it in the wrong order, it will result in a fishy smell! Many people think that steamed fish is easy to handle, but when you actually make it yourself, you will find that the taste is far from what you imagined. The correct way to steam fish is to pour hot oil first, which brings out the rich aroma of green onion and ginger shreds, and soaks the fish thoroughly.

This creates a protective layer of hot oil on the surface of the fish, which makes the taste of the fish more delicate and tender. Pouring soy sauce into it at this time will also prevent the fish from inhaling too much soy sauce to the greatest extent. The fish will taste fresh and tender, there will be no fishy smell, the taste will be layered, and the fish will not be too salty.

Many people make steamed fish that is not fragrant and tasteless; Some people make steamed fish that has a strong fishy smell. So when making steamed fish, don't mess around because you don't know how to do it, otherwise you will ruin such a pot of fish, so be sure to drizzle oil before the tempeh! Steamed crucian carp is a dish made by many housewives.

Crucian carp has good effects of invigorating qi and strengthening the spleen, clearing heat and detoxifying, channeling and milk, diuresis and reducing swelling. Come and learn this dish with Bian Xiao!

Nowadays, steamed fish and soy sauce can be used directly, and most of them are used to make steamed fish. It is a soy sauce with a compound flavor and is a special kind of soy sauce. However, no matter how special it is, it is an indisputable fact that steamed fish with soy sauce is soy sauce.

If the steamed fish is drizzled with soy sauce first, the fish will eat woody, salty, tasteless and tender because of excessive soy sauce intake. Suffice it to say that it is not correct to pour soy sauce into the steamed fish first, there is no doubt about that.

The next step in marinating the fish is to start steaming. The steaming time must be grasped well. Depending on the size of the steamed fish, it generally takes 7-10 minutes, and especially large fish should not exceed 12 minutes.

After the steamed fish is taken out, the soda smell accumulated in the fish plate is particularly strong, so be sure to pour it out in time. The most important step is to pour the soy sauce. Don't spread your head and face out and pour it on the surface of the fish, so you won't be able to eat the delicious and tender fish.

The correct way to do this is to take an appropriate amount of steamed fish and soy sauce, scoop it with a small spoon, pour it along the edge of the plate, and let the steamed fish and soy sauce slowly soak part of the fish, so that it will have a layered feeling and taste the original aroma of the fish.

You should pour soy sauce first, then oil, and if you do it in the wrong order, it will affect the taste, so be sure to pay attention to the order.

When steaming fish, you can pour soy sauce first and then oil, first pour soy sauce and then oil, the oil can stimulate the fragrance of soy sauce and make the fish more flavorful; Process errors will affect the taste, before steaming the fish, drizzle soy sauce first, the flavor will be deeper, after steaming the soy sauce into the flavor is more fresh and light.

It should be the latter. It will affect the taste, and if it is the former, it may cause the fish to be particularly salty. There is simply no way to eat.

After the fish is steamed, it is sprinkled with green onions and salt, then soy sauce is added, and finally the oil is drizzled on it.

Pour hot oil first, then soy sauce; Misplacing the order will affect the taste, etc., and drizzling hot oil can make the fish taste better and the taste of the fish better.

I think you should put the oil first and then the soy sauce, because if you put it in the wrong order, it will affect the taste.

Steamed fish is a delicious delicacy, when making this delicacy, you must master the correct order, you should first pour hot oil and then drizzle soy sauce, so that the taste is better, because after pouring hot oil first, you can burst out the fragrance inside, and the taste will be more fragrant, and then pour in soy sauce, so as to add icing on the cake.

On some formal occasions, people will order steamed fish when they eat, and this dish is also a common dish at banquets, because the method is different, and the taste is also different. This dish is preserved to the greatest extent, the original taste of the fish, it tastes more fragrant and tender, and this kind of fish meat is better to eat, you must master the order to be able to make delicious steamed fish, the main reason is that the order of pouring soy sauce and pouring hot oil should be right, so that it will be better. When making the dish of steamed fish, if you add soy sauce first, you may not add hot oil first to make it fragrant, and when making this dish, there is a compound soy sauce that is specially prepared for making steamed fish, so be sure to use soy sauce from steamed fish, so it will be better.

When soy sauce is added first, the fish tastes more chai and salty, and there is no cash withdrawal or other effects, so the overall feeling will deteriorate, so this is not the right way to make it. To make this delicacy, it is the right thing to do by adding hot oil first, because in this way the flavor of green onion and ginger can be brought out, so that the fish will be clear, and when hot oil is added, a protective layer will be formed on the surface of the fish, and the taste will be more delicate and tender.

Finally, pour soy sauce to avoid fish, as too much soy sauce will become salty, and it will not taste fragrant and tender, so the fish will have a strong sense of layering and will not be too salty. Therefore, when making steamed fish, it is necessary to understand these sequences, and the taste will be better if the order is wrong, which may affect the taste, and the pre-treatment of the fish is also more important.

Steamed fish should be put in soy sauce first, which will make the fish taste more delicious and the fishy smell will not be so strong. Finally, you can drizzle oil to make the fish taste more delicious.

It should be hot oil. In this way, the taste of the fish will be better. And soy sauce is just for freshness. It's the same when you add it.

I think it's better to drizzle soy sauce first, because that's the only way to bring out the flavor with the hot oil.

Pour hot oil first, if you pour the sauce and then pour the oil, it will affect the taste of the sauce, in fact, I didn't use the sauce when I steamed it.

Of course, some sauce should be drizzled before the oil is sprinkled. This is due to the fact that the steamed fish will taste better and will have a more adequate taste.

You should pour hot oil before you get it, like this will have a more unique taste, and it can also absorb the flavor.

Food: 1 piece of fish, green onion, ginger, garlic, chili, vegetable oil, steamed fish soy sauce.

1. First of all, solve the fish prepared by everyone, remove the fish scales, internal organs and internal organs, pay attention to the black devil in the advance payment, and do not let a very heavy fishy smell appear after eating, and then drain the water and reserve it.

2. After cleaning and tidying, cut into shreds, clean and cut into strips like ginger, remove the skin of garlic and cut into slices, clean and cut peppers into strips or cut strips and set aside.

3. Everyone put the fish in a deep dish, then cut a few knives on the fish's body, and then smear a layer of rice wine and edible salt on the fish body and fish skin, stuff some green onions into the belly, and put some green onions and ginger shreds on the fish body and the bottom of the fish, and then pour in the appropriate beer, wipe evenly, and marinate for 10 minutes.

4. Take an appropriate amount of water in the stainless steel steamer, boil away, and then put the fish plate containing the fish on the top of the cage drawer to heat it until the temperature rises, put the pickled fish into the fish plate, pay attention to replace the fish skin and the green onion and ginger shreds on the fish body with new ones, and then sprinkle some pepper shreds and a little vegetable oil on it.

5. Then close the outer lid tightly and steam within 10 minutes. There is also a small key point here that people must pay attention to, until the fish is boiled for 7 minutes, throw away the green onion and ginger shreds and chili shreds in the fish plate and the juice that is steamed out, because there are also some fishy smells left in it, so this item must be thrown away, and then put it in the cage drawer to steam for three minutes, just then put a layer of green onion and ginger shreds and chili shreds on the body of the fish again, and finally everyone first pour some boiling oil on it, and then add steamed fish soy sauce to eat it immediately, so the appropriate order should be to pour boiling oil first, Then put the steamed fish soy sauce, but don't get the order wrong, if you have anything faster, you are also warmly welcome to leave a message on our message board to share.

You should put soy sauce first, so that the fish can taste better, and then pour oil when the fish is out of the pan. Fish meat is rich in minerals and vitamins, and a large amount of fat can provide essential nutrients for the human body, long-term eating of fish can improve the body's immunity and improve eyesight.

Steamed fish should be poured with soy sauce and then drizzled with oil; It can enhance people's immunity and resistance, increase elasticity, enhance gastrointestinal peristalsis, prevent cardiovascular and cerebrovascular diseases, and delay aging.

I think we should put soy sauce first; Eating more fish can supplement collagen, calcium, vitamins, promote brain development, and enhance the body's resistance.

Steamed fish is usually done with soy sauce and then drizzled with oil, which is the most common practice. When hot, there are also some cooking methods to do it first with oil and then soy sauce.

The method of steaming fish is very simple, and it can be done in three simple answers. It is generally pickled, steamed, and poured with soy sauce and hot oil. Although the method of steaming fish is very simple, each step is very crucial.

Marinating can well remove the fishy smell and make the fish taste better, and the steaming process is also very important, and the heat is very important.

When steaming steamed fish, if you pour soy sauce and then hot oil, the hot oil will be heated quickly, which can bring out the aroma of green onions, ginger and soy sauce. However, this also has a disadvantage, that is, the soy sauce will be absorbed by the fish at the bottom of the plate, which will cause the loss of water from the fish, thus destroying the tenderness of the fish.

If you pour hot oil first, it will form a protective film for the fish, so that the soy sauce will not be easily absorbed, and the fresh and tender taste of the fish can be better maintained.

Just pouring hot oil first does not bring out the aroma of soy sauce, and the aroma will be relatively reduced. So no matter which step you take first, there are drawbacks.

In addition, another way to keep the fish delicious is to prepare a bowl and put soy sauce and sesame oil in the bowl to keep the fish tender.