When to add steamed fish soy sauce to steamed sea bass?

There is a great deal of controversy about the practice of steaming sea bass. Nowadays, families will choose steamed fish soy sauce to do, which is not only convenient to operate and delicious, but whether to put it before steaming the fish or after steaming, the effect of the two methods is very different. Today, I will share my years of experience in making fish with you, hoping to provide you with some reference.

Ingredients required: sea bass (about one catty), green onion, ginger, red pepper, steamed fish soy sauce, cooking wine, salt, cooking oil.

1. Clean the sea bass you bought, remove the black membrane in the belly of the fish, and then cut it into a knife on the back of the fish, or ask the stall owner to help cut it when you buy fish;

2. Prepare a little ginger slices and green onion knots, put a spoonful of salt and two spoons of cooking wine, grasp the seasoning and mix evenly, and rub the green onion and ginger on both sides of the back of the fish with your hands to extract the juice; Then put the green onion knot in the belly of the fish and the ginger slices on the back of the fish. Then marinate for half an hour;

3. During the marinating process, you can prepare a little ingredients: cut the green onion from the middle, and then cut it into shredded green onions; Remove the head and tail of the red pepper and cut it into thin strips for later use;

4. Put water in the pot, put in the marinated sea bass after the water smokes slightly, and steam for 10 minutes on high heat;

5. Remove the sea bass from the bottom of the plate, and discard the green onion knots and ginger slices;

6. Put the chopped green onion and red pepper on the fish, then pour 2-3 spoons of steamed fish soy sauce;

7. Then pour a little cooking oil after the wok is hot, and pour the oil directly on the fish after boiling;

Share experience: Put steamed fish soy sauce before steaming fish: because there will be water vapor and water vapor brought by the fish itself in the process of steaming fish, if you put it before steaming fish, there will be a lot of water in the finished sauce, the seasoning will become lighter, and the taste will not be good.

After steaming the fish, put the steamed fish soy sauce: pour out the water steamed out of the process, then put the steamed fish soy sauce, and pour the hot oil, so that the fish taste is uniform, and with a drench of hot oil, the taste of the fish is richer, and the taste is better.

Summary: 1. The sea bass must be marinated for half an hour before steaming in the pot, so that the fish inside is easy to taste;

2. The steamed sea bass tastes relatively fresh, so it is recommended to eat it while it is hot;

3. This method of steaming fish can replace the sea bass with other fish to steam, the operation method is the same, and the taste is also very good.

Steamed sea bass, after steaming, come out and add soy sauce.

After steaming the fish, pour the excess water out of a bowl, pour the soy sauce over the fish, and pour some water back.

Steamed sea bass is poured with oil and then soy sauce, which can better absorb the flavor, and generally speaking, after pouring hot oil, you can pour tempeh oil.

Steamed sea bass is very common in life, it is a delicious dish, and the process of making it is relatively simple, but the fish must be steamed before this step, otherwise the fish will be fishy.

Generally speaking, fish itself has a strong fishy smell, especially freshwater fish.

Because the food of these fish is mostly aquatic plants.

After we have cleaned the fish, it is best to marinate it before steaming, so that the fishy smell in the fish can be greatly removed.

When marinating the fish, you can stir the ginger, green onions, peppercorns and salt thoroughly, and then marinate for about half an hour.

After a simple cleaning of the fish, it can be steamed, and when steaming, you can put green onions in the belly of the fish.

and shredded ginger, then put hot water into the pot and steam over high heat for about 15 minutes.

After the fish is steamed, put green onions and shredded ginger on top of the fish, pour hot oil and black bean sauce to complete it.

It should be noted that salt has been added when marinating the fish, and there is no need to put salt later, otherwise the taste will be salty.

Answer 1: First of all, prepare 1 fresh sea bass, slaughter it properly, and then gently scratch 1 knife on each side of the back of the fish (if the back is not opened, not only will the steaming time be extended, but also the meat of other parts of the fish will become old), and then, sprinkle an appropriate amount of salt on the fish, spread and stroke it evenly, and set it aside for later use. 2. Then, find a beautiful and delicate plate to come out, first put 3-5 thin slices of ginger in the bottom of the plate (peeled, and at the same time can play a protective role - protective layer), and then put the good perch that has been changed into the knife

3. After the sea bass is placed, put a few shredded ginger on the back of the fish, and at the same time, sprinkle in a small amount of cooking wine (ginger and it not only play a role in removing the fish, but also play an obvious role in improving freshness, both are indispensable), boil water in the pot, put the steaming rack into it in advance, fully open it, and then put it on the plate, cover the pot, and steam it on high heat for 8-12 minutes. 4. After the eyes of the sea bass become white, it means that it is completely cooked, and then pour out the excess soup, and then put the shredded green onion, ginger and chili pepper into the steamed sea bass, and at the same time, pour in an appropriate amount of steamed fish soy sauce (do not steam it with the fish, many people are wrong). 5. Finally, the hot oil that is burned until it is smoking is poured into the sea bass (commonly known as "boiling oil"), and the spicy taste of the "three silks" on the surface is fully stimulated, and the home-style version of the steamed sea bass is completed, the meat is tender, the taste is salty, the appearance is beautiful and beautiful, and after it is served on the table, there is basically only the fish skeleton left within 3 or 5 minutes.

Generally speaking, steamed sea bass only needs to be steamed for 10 to 12 minutes, and there is no need to worry about steaming it all the time, so the fish will be very old and the taste will be very poor. If you don't know when the sea bass will be steamed, you can use chopsticks to insert the part of the fish belly, because the belly of the fish is relatively thick, if you can easily pull out the chopsticks without sticking to the fish, then it proves that the fish is steamed, and if you steam it again, the fish will become old and affect the taste.

A home-cooked way to make steamed sea bass.

Ingredients: 1 sea bass, 50 ml of steamed fish soy sauce, 2 teaspoons of cooking wine, 2 teaspoons of oyster sauce, 5 grams of green onions, 5 grams of ginger, 1 lemon, salt and oil.

Method】 Prepare the fish, stuff the fish belly with green onions and ginger slices, and marinate for a while with salt, lemon juice and cooking wine. Mix steamed fish soy sauce and oyster sauce into a sauce, steam with the fish for 10 minutes, heat the oil and pour it over the surface of the steamed sea bass.

What are the tips for steaming sea bass?

1. Do not take the internal organs from the stomach part of the sea bass when steaming, take chopsticks to wring the internal organs out of the mouth and wash them.

2. When steaming the sea bass, you should make a few strokes, touch some salt and put it on a plate with chopsticks, so that it is easy to steam.

3. After steaming the sea bass for 3 minutes, take out the fish soup and pour it out, and then put it in the steamer to continue steaming, so that the fish will not smell after cooking.

4. After steaming the sea bass for 3 minutes, add salt, shredded green onion and very little shredded ham when pouring the soup, and no other seasonings are used to highlight the flavor of the fish.

What are the benefits of steamed sea bass?

1. Protect the heart: The copper contained in sea bass can protect the heart, maintain the normal function of the nervous system and participate in the function of key enzymes in the metabolism of several substances.

2. Kidney and fetal health: sea bass can benefit the kidney and fetus, strengthen the spleen and replenish qi, and can treat fetal restlessness and lack of milk.

3. Nourish the liver and spleen: sea bass 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 liver and kidney insufficiency.

4. **Disease: Perch and green onion, ginger decoction to treat children's indigestion, gill grinding or boiling soup can cure children's whooping cough.

5. Wound healing: sea bass is helpful for postoperative wound healing, and if you eat sea bass after surgery, it can promote wound muscle healing.

6. Slow down aging: sea bass can slow down aging, and the elderly often eat sea bass, which has certain benefits for anti-aging and longevity.

Steamed sea bassGenerally speaking, steaming for about 30 minutes can basically be completely cooked. However, it is necessary to make effective time adjustment according to the actual size and situation in order to achieve the ideal cooking effect.

The nutritional value of sea bass is still very high, for example, it is rich in some high-quality protein, as well as mineral elements and vitamins, especially the copper element rich in mineral elements, which can maintain the normal operation of our nervous system, and can also participate in the normal play of the metabolic function of a variety of substances. It can prevent some symptoms such as osteoporosis.

Some of the special nutrients it contains, such as EPA and DHA, have a preventive effect on some cardiovascular and cerebrovascular diseases, and can also reduce blood lipids and blood cholesterol.

Some of the fats rich in sea bass, most of which are unsaturated fatty acids, can neutralize saturated fatty acids in our body, so it has a preventive effect on hypertension and arteriosclerosis, and can also play an auxiliary role.

It is rich in some vitamins and minerals, which can supplement some nutrients needed in our body, and the high-quality protein it is rich in can also improve the body's immunity.

In particular, eating some perch can also play a role in some uncomfortable symptoms, and there may be some symptoms such as upset and lack of sleep, and eating some perch can have a relieving effect.

There are many ways to make fish, steaming is the most common, steamed fish can maximize the freshness and nutrition of the fish. Everyone knows that fish is full of umami, nutritious, delicate and easy to digest. People also make steamed fish often, but most people don't have a good taste of steamed fish themselves, and the fish is getting old.

This is because the steaming time is not well mastered, and if you want to steam a tender and smooth fish, you must master the heat well, and the steaming time is very important.

The size of the fish is different, the steaming time is also different, generally most of the fish we buy are about one or two catties, such fish are generally steamed on high heat for 8-10 minutes. However, the steaming time of different fish is also different, the grass carp meat is older and steamed for a while, and the carp meat is delicate for 8 minutes. The most commonly steamed is sea bass, which has high nutritional value and is the most delicious.

Let's take steamed sea bass as an example to explain how much time it takes to pay attention to steamed fish, so as to ensure that the steamed fish is tender and has no fishy smell.

Steamed sea bass] Ingredients: 1 sea bass (about 1 catty), an appropriate amount of cooking wine, an appropriate amount of steamed fish soy sauce, an appropriate amount of green onion and ginger.

Method: 1. First of all, we clean the fish, cut a few knives on the fish, add ginger slices and cooking wine to smear the fish body, and marinate for a period of time; 2. Then prepare a plate, put ginger slices on the plate, and then put the marinated sea bass; 3. Boil water in a pot, put the fish in the pot, cover and steam over high heat for 8 minutes; 4. Then bring out the fish, put the green onion and ginger shreds, pour the steamed fish soy sauce, and then pour the hot oil.

Tips: 1. Draw a few knives on the fish, so that it is convenient to taste and easier to cook, especially for fish with a thick body, you must draw two more knives.

2. This fish is about 1 catty, so it is enough to boil water in a pot and steam it for 8 minutes.

3. After steaming, put on the shredded green onion and ginger, first pour the steamed fish soy sauce, then pour hot oil, and pour it on the green onion and ginger shreds.

First of all, it is necessary to put it when marinating, cut the fish knife and put it, and the green onion and ginger shreds are also marinated in steamed fish soy sauce, and then steamed in the pot, after five minutes, it is brought out and sprinkled with rice wine to remove the fishy, and then steamed for six minutes, and finally it is stuffed for five minutes, and the juice is poured with juice, the juice is to add steamed fish oil to make juice after heating the oil,,, which is more delicious.

I used to put steamed fish oil after putting soy sauce in it.

Both.

The pursuit of steamed fish is "fresh", so the ingredients used in the cooking process are very few, before steaming the fish, you need to use ginger and cooking wine to marinate the ants, and when steaming, you only need green onion and ginger to remove the fishy, and finally pour hot oil and steamed fish soy sauce shed vertical oil to make it. 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, 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 will no longer be affected, and the chain is large, 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, it can be steamed for about 15 minutes.

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.