Is making steamed fish at home with oil before steaming or after steaming? Does order affect the mou

When making steamed fish, you should pour oil after steaming, so that the taste of steamed fish will be more delicious and there is no meaning. The order will affect the texture, and it will be difficult to taste the flavor of the oil if it is poured with oil before steaming.

I think it's best to make steamed fish at home with oil before steaming, because it can ensure the taste and is more convenient; I think the order will affect the taste, and if the order is not right, the fish may not be tender.

It should be poured with oil after steaming, which will affect the taste, and the fish needs to be steamed and then poured with oil, which can ensure the fragrance of the fish, and also ensure the taste and remove the fishy smell.

It should be poured with oil afterwards so that the taste will be better. If it's the former, it may be very greasy. And I can't eat it.

It should be drizzled with tempeh oil first and then cooked oil. The wrong order affects the taste, because the effect of tempeh is to change the taste, and the oil is beautiful. If the oil is poured first, it will affect the absorption of tempeh by the fish.

It should be the latter, which will affect the taste, and if you make the former now, it may cause it to be very oily. When the time comes, I won't be able to eat a bite.

I think it's okay to put whichever one first, and the order doesn't affect the taste.

The final step of making steamed fish is to drizzle hot oil, what kind of oil is generally better, is soybean oil okay?

Soybean oil, blended oil, peanut oil, and corn oil are all OK.

There are also tricks to making a steamed fish.

Prepare a sea bass, wash it, and make a knife on the fish to make it taste better. 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 on the ground, 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).

When steaming sea bass, you need to inject the source of the jujube into the heat, and the heat is moderate, not too big and not too small. The time is 5-10 minutes, do not steam for too long, otherwise you will lose your freshness. After waiting for the fish to steam and then discard the soup from the plate to avoid any residual fishy smell affecting the taste.

Under normal circumstances, if you don't need to steam it, it doesn't need to be steamed, but it doesn't need to be oiled, and you can put onions, ginger and garlic on the fish or in the stomach. If you need something else, such as a crispy surface, you can drizzle hot oil with green onions, and then it will become more fragrant and taste better.

After putting oil, the following is the specific sale of steamed fish Zheng Fa.

Ingredients: 400g of fish Accessories: appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion, appropriate amount of soy sauce.

Steps: 1. After washing the fish, make a few cuts on the fish.

2. Chop chopped green onions and set aside.

3. Smear the fish with salt and marinate the ginger slices for more than 15 minutes.

4. Steam in a pot with boiling water for 8 minutes.

5. Sprinkle with chopped green onion and drizzle with soy sauce.

6. Heat oil in a pot and pour it in.

Drain oil after steaming. After steaming, heat the oil and pour it over the fish sprinkled with shredded green onion and ginger.

Freshness is a prerequisite for steamed fish, and the fish must be fresh. Dead fish must be fishy when steamed, and it is useless to deal with it; Second, the steamed fish should be cooked with fish suitable for steaming, in principle, the fish in the rivers, lakes and seas, as long as they are fresh, can be steamed, but I suggest that the sea fish is the freshest, the river fish will be much worse, such as carp, I judge that the friend is not bad brother suggests steaming, there are many spines, and the earthy smell is heavy.

Add the fish after steaming, as it will make it more flavorful and the meat will be more delicious.

Steamed fish soy sauce should be added before steaming the fish to make it more flavorful. After steaming, I add it and do not get in the taste.

I think it should be added before steaming so that the fish can taste better, otherwise if you add it at the end, the fish will not taste good.

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.