Steamed fish is served in a cold water pot or a boiling water pot

Steamed fish is a cold water pot, if it is a boiling underwater pot fish is likely to be steamed, the following is the specific method:

Ingredients: 1 sea bass, 3 green onions, 3 garlic cloves, 2 tablespoons steamed fish and black beans, 2 tablespoons soy sauce.

Production steps: 1. Wash and cut the green onions, put them at the bottom of the plate, and then put the garlic.

2. Wash the fish and cut the back.

<>4. Put cold water into the pot, turn to low heat and steam for 10 minutes. Drizzle with a little soy sauce and continue steaming for 2 minutes.

5. Put the green onion section on the fish and pour hot oil on the fish; Serve and serve.

When steaming fish, be sure to put it in the pot after the water is boiling, if you put the fish into the pot when the water is cold, it is very likely that the water has not been boiled, and the fish will be old.

Another advantage of steaming fish in a hot pot is that it can make the fish tissue solidify quickly, which can lock in the umami of the fish as much as possible.

Put an appropriate amount of water in the pot, **After boiling the water, put a steaming rack in the pot, put the fish that had been put on the plate together with the plate into the steamer, and steam for about 5-7 minutes.

After the fish is steamed, remove the green onions, ginger and garlic cloves from the fish, and discard the soup from the steamed fish plate. At this time, pour some Maggi fresh soy sauce and sprinkle some chopped green onions, and you can serve a delicious and juicy steamed fish without a fishy smell.

The best way to put steamed fish in the pot should be to put it in the pot with hot water, so that the water vapor after the water is boiled meets the fish meat, so that the external tissues of the fish can quickly solidify, lock the protein and fresh juice inside the fish, shorten the steaming time of the fish, and make the fish fresh and tender.

And the steaming time should not be too long, generally 8-10 minutes, after which the fish should be fished out, poured in the sauce, and the steamed fish is ready.

Steamed fish is hot water in the pot, the following is an example of sea bass to make an explanation:

Steamed sea bass preparation steps:

the name of the dish; Steamed sea bass.

Prepare the ingredients; Sea bass, fresh shrimp.

Preparation of ingredients; Cooking wine, light soy sauce, oyster sauce, green onions, ginger, chives, red peppers, cooking oil, steamed fish soy sauce.

Preparation; The sea bass is cleaned and put on a flower knife, the shrimp is open on the back to remove the shrimp line, the shrimp legs are removed, the green onion and red pepper are shredded, the chives are cut into sections, and the ginger is sliced.

production process; 1. Sea bass, add cooking wine, light soy sauce, a little oyster sauce, mix evenly, marinate for 10 minutes, and set aside.

2. Marinated sea bass, spread shredded green onions and ginger slices on the surface, boil water, put the plate into the pot when the water boils, steam over water, steam over high heat for about 8 minutes, then turn off the heat.

3. After steaming the sea bass, carefully remove the steamed soup, pour out the steamed soup, and then use chopsticks to pick out the shredded green onions and ginger slices.

4. Add again, shredded green onions, shredded red peppers, chives, and pour on the steamed fish soy sauce.

5. Finally, add a scoop of hot oil.

6. Done, let's eat.

Nutritional value: 1Sea bass is rich in protein, vitamin A, B vitamins, calcium, magnesium, zinc, selenium and other nutrients; It has the effect of tonifying the liver and kidney, benefiting the spleen and stomach, dissolving phlegm and relieving cough, and has a good tonic effect on people with liver and kidney insufficiency;

2.Sea bass can also treat fetal restlessness, less milk and other diseases, expectant mothers and women eat sea bass is a kind of nutritional food that not only replenishes the body, but also does not cause overnutrition and obesity, is a good product for fitness and blood, spleen and qi and health of the body;

3.There is also more copper in the blood of sea bass, copper can maintain the normal function of the nervous system and participate in the function of key enzymes involved in the metabolism of several substances.

Efficacy and function:

The sea bass is sweet in taste and flat in nature, and enters the three meridians of the liver, spleen and kidney; It has the effect of strengthening the spleen, replenishing qi, benefiting the kidney, and stabilizing the fetus, and benefiting the kidney and the fetus.

Sea bass can strengthen the spleen and replenish qi. Sea bass is not only easy to digest, but also can prevent symptoms such as edema and dizziness.

In general, boiling fish can be boiled in an underwater pot or a cold water pot, but there is a deviation in taste.

The difference between boiling fish in a pot under water and a pot under cold waterAnd the difference between boiling fish in an underwater pot and a cold underwater pot is as follows:

The fishy smell of the fish in the cold water pot will be very strong, the texture of the fresh fish is delicate, and the boiling water pot can make the surface of the fish body suddenly subject to high temperature, and the protein will be denatured, shrinking and coagulation, so as to keep the fish body shape intact; At the same time, after the protein on the surface of the fish is solidified, the pores are closed, and the soluble nutrients and flavor substances contained in the fresh fish are not easy to overflow in large quantities, which can maintain the nutritional value and delicious taste of the fish to the greatest extent. If you use a pot under cold water, as the water temperature gradually increases, the fish meat will become mushy, the surface will not be smooth, or even broken, which will affect the quality and flavor of the dish.

Fish stew should be served in a pot under cold water. Although hot water cooks the fish faster, the proteins in the fish will quickly coagulate and denature, which will not only lose nutrients, but also cause the stewed fish to be unpalatable.

In a pot under cold water, the fish broth and fish taste more delicious as the water temperature slowly rises. The fish is relatively soft, so choose to simmer it slowly in a pot with cold water to make the egg whites of the fish slowly solidify and fully integrate into the fish soup.

When stewing fish, you need to add some spices so that you can stew a delicious fish soup. It is best to choose a casserole for fish stew, first add an appropriate amount of cold water, then put in the fish, then add cooking wine, salt, green onions and ginger slices, etc., and finally cook the fish on high heat.

Of course, you can also use hot water when stewing fish, and if you just want to drink fish soup, you can use hot water, so that the stewed fish soup tastes better. However, if you want to eat fish, you need to use a pot under cold water, although it will take a longer time to simmer in cold water, but the fish soup will be more delicious.

Stew fish in a pot with hot water, the fish meat is easy to disperse, and although the fish stewed in this way tastes good, the fish meat is scattered, and it is not as good as the fish stewed in cold water.

It is better to have a pot under cool water.

If the fish and bones are put after the water is boiled, the protein on the surface of the raw material will quickly solidify and denature, and the cell pores will close sharply, and the inside of the raw material has not yet reached the denaturation temperature, and the denaturation speed between the inside and outside is too large.

Whether you make braised fish, or sauerkraut fish, boiled fish is boiling in an underwater pot. Only braised pork, or braised beef, will be used in a pot under cold water. Because the fish is cooked quickly, the pot is cooked quickly, and the meat of such fish is relatively tender and delicate.

Otherwise, you will be old.

When boiling fish, it should be hot water in the pot, not cold water, especially fresh fish, because the fish meat is relatively fragile and can not withstand long-term boiling, there is a process from cold water to hot water, this process will make the fishy smell all remain in the meat, so that the boiled fish will have a strong fishy smell, and this phenomenon will not occur with hot water, the fish will be cooked just after the pot, and the fishy smell will all run out, and the most important thing is that all the nutrients enter the soup, so that the fish soup will be rich and milky.

If it is stewed or steamed fish, it is best to use it in a pot under cold water. If it is boiled fish, it is best to boil it in an underwater pot.

Is fish in a cold or boiling water pot? Zhuo Yu should be cold under the pot, the taste is delicious.

It is better to steam the fish in a pot under cold water, so that the steamed fish is more delicious than under boiling water, the fish meat is tender, and it tastes more delicious.

My practice is usually to cut it with boiling water so that it does not smell fishy.

Generally, it is a pot under cold water, so that the fish is not easy to scatter and makes the fish more tender to eat.

Not only will the delicious fish soup smell strong and attractive, but the soup will have a thick white color, like milk. Fish soup stewed to this point has a high nutritional value. Fish stewed in cold water will make the fish soup taste more delicious, and the fish and water will blend with the temperature as the temperature slowly increases, and the taste is also good for the body's absorption of nutrients.

Fish stewing in cold water is a process in which the temperature of the fish stew is between 90 and 95 degrees, which is conducive to the precipitation of nutrients needed by the human body, and these substances are fused with water and are beneficial to the human body. In addition, the fish meat is rich in protein, and when the fish is stewed in cold water, the substance dissolves and the fish broth releases its aroma during the heating time.

Do not cook the fish on cold water, because if the steaming time is too long, the fish will easily become firewood.

1. It is best to buy fresh fish, come back and tidy it up yourself, fresh fish is more fresh and tender, remove the scales, gills, intestines, especially the black membrane on both sides of the fish belly, must be removed, this part is very fishy.

2. In order to maintain the integrity of the fish, do not cut into pieces, use a knife to cut on both sides of the fish, so that it is easy to taste when steaming the fish, and it is easier to mature.

3. Prepare a larger container, put the fish in it, add some light soy sauce, some minced ginger and cooking wine to remove the smell, and then press the fish with your hands and marinate for ten minutes to let the fish have a bottom.

4. After marinating the fish, use a kitchen paper towel to absorb the moisture on the surface, prepare a plate, and put some ginger slices on the bottom, which is also to remove the fish, and then put the fish on it.

5. Boil the water in advance, then put the plate with the fish in it, cover the lid, steam on high heat for 8 to 10 minutes, open the lid after it is done, and pour out the steamed soup, which is also very fishy.

6. Take out the steamed fish, pour on the steamed fish soy sauce, then put some shredded green onion and ginger, and finally pour hot oil on it.

Steamed fish is difficult to make, and once it is not done well, it will have a strong fishy smell. However, some people say that only steamed fish can taste whether the fish is fresh or not, and generally fish with a heavy taste like braised fish are almost always stale or dead fish. That's why you only order steamed fish in restaurants.

As for the fishy smell of steamed fish? In fact, if the method is used correctly, there will be no one at all.

This brings us to a question that we usually struggle with when cooking fish, that is, whether to use boiled water or cold water for steamed fish? Some people say, of course, use cold water, so that the water is boiled, and it can be steamed slowly for a while, so the meat is more tender. Is that really the case?

Actually, no, you must use boiling water when you are in the right place, because only hot water can remove the fishy smell and make the fish more delicious.

1.Cut off both the head and tail of the fish and slice them from the back. Don't cut off the stomach there.

2.Pose and marinate with a little cooking wine.

3.Cut the chili peppers, chopped green onions and ginger slices, put the ginger slices, and steam in boiling water for 5 minutes.

4.Mix the steamed fish juice with a small amount of soy sauce and pepper. Drizzle over the fish and sprinkle with chopped green onions and chili peppers.

If it is a slightly larger fish, it needs to be steamed for a few more minutes, and if you put two chopsticks underneath, the steamed fish will actually taste better. Remember not to steam the fish for too long, because if you steam the fish for a long time, the meat will not be tender.

When making steamed fish, it must be hot water in the pot, because the fish is relatively tender, if it is a pot under cold water, then the time to steam the fish is relatively long, so that the fish will become old, so when making steamed fish, the fish must be hot water in the pot, and the steaming time can not be too long, generally 8-10 minutes, after which the fish must be fished out, poured into the sauce, and the steamed fish is ready.

Steamed fish is good in a pot under cold water. Boiling water under the world will be cooked, no taste. It must be cooked slowly over low heat, and it will have a taste.

Steamed fish is steamed in hot water.

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 fish, the water is generally boiled first, and then the fish is put on it, and it is steamed for a few minutes on high heat.

It is good to use a cold underwater pot for steamed fish, not a pot under boiling water.

Steamed fish should be steamed in a hot pot, and the steamed fish is tender and cold in the pot, and the steamed fish is not always delicious.

In my experience working in the kitchen, it's best to use hot water (boiling water)! Wuchang fish hot water 5 minutes! Dish fish head 7 8 minutes!

Fish for more than 10 minutes! These fish can be cut into toppings when they are ready! Shredded green onions!

Ginger! Shredded chili peppers! Coriander!

Splashing hot oil (the kind that is about to catch fire) on the fish will taste better.

A pot under cold water can ensure the taste of the steamed fish.

Steamed fish in hot water.

Because the fishy smell of the fish itself is more obvious, and the water temperature of the cold water pot is too low, there is no steam, the fish needs a long time before it can start to heat, and the fish will be slowly steamed during this heating process, resulting in the fishy smell can not volatilize normally, and eventually the fishy smell is heavy. Steamed fish must be boiled in hot water, and the water needs to be boiled and steamed.

The cold water pot will also cause the fish to be heated too slowly, and the fish will be steamed and steamed at the same time with the rise of the water temperature, and the fish will be steamed dry and steamed as a whole after the water is boiled, and the dehydration is serious, and the taste of the fish is difficult to eat. Because the fish can be heated quickly under hot water, and there is a lot of steam in the pot, it can take away the excess fishy smell faster, and the fish meat is also heated and shaped faster because the outer layer is heated faster, so the overall dehydration is less, the taste remains fresher, and the taste is more delicious.

Things to pay attention to when steaming fish.

1. Fish and pork, beef need to be drained of acid, just slaughtered fish there are a lot of fishy smell of blood water did not seep out immediately, at this time you need to wash the fish meat and add a little salt and cooking wine inside and outside to wipe evenly, put in the refrigerator room to marinate for 10 minutes and then steam.

2. When making steamed fish, it is also very important to put the fish on the plate, and be sure to insert multiple chopsticks into the bottom support to make it have a certain distance from the bottom of the plate. This is done to ensure that the blood oozing from the fish can drip well to the bottom of the dish without soaking the fish, so as to ensure that the fish is fresher and has no fishy smell.

3. To make steamed fish, you must buy fresh fish, don't buy frozen fish, otherwise the taste will be fishy and not delicious.