Steamed fish in cold water or hot water, steamed fish in cold water or steamed in boiling water

Hello, if you steam the fish in cold water, you have to boil the water, turn off the low heat, and then slow the needle, if the hot water is real, you have to turn off the low heat and steam for almost five minutes.

When steaming fish, boil the water in the pot first, then steam the fish, and do not steam it in cold water. Because when the fish suddenly encounters high temperatures, the outer tissues solidify, which can lock in the fresh juice inside.

It is best to sprinkle some chicken fat or lard on the fish before steaming to make the fish more tender. You can also seal the plastic wrap to prevent the umami of the fish from running away or dripping with steamer water to dilute the taste of the fish.

The fish is cooked under cold water and does not require hot water, which may affect its taste.

Of course, it is better to steam fish in cold water, so that the steamed fish will be particularly tender.

If you are steaming in cold water, you can use cold water and then put the fish on it and steam it together.

I usually use hot water to steam the fish, and then the fish is steamed for about ten minutes, it cooks quickly, and the meat is relatively delicious.

Prepare the ingredients: 1 sea bass, 1 green garlic, 1 ginger, 2 tablespoons of steamed fish soy sauce, 1 teaspoon of salt.

1. Slaughter the perch to remove the internal organs, clean it after cutting the fish body, wash the water on the surface of the fish body with kitchen paper, and then slice part of the ginger and shred it part, and stuff the ginger slices into the fish belly, fish mouth, and ginger shreds into the mouth of the fish body.

2. Smear salt on the fish, then pour in a little cooking wine and a spoonful of steamed fish soy sauce and marinate for about 10 minutes.

3. After the fish is marinated, pour half a pot of cold water into the pot, then put 2 garlic pieces in the fish plate to make a gap between the fish body and the fish plate, then put the fish into the pot, cover the pot and steam for 10 minutes, turn off the heat and simmer for another 3 minutes.

4. Taking advantage of the time of steaming the fish, we draw the white garlic of the green garlic and the green part of the chives for later use.

5. After the fish is steamed, take out the ginger that was stuffed in the fish body and the fish body knife before the pot, and then pour out the juice in the plate, and then spread the green onion and garlic shreds on the fish body to decorate, and then use the pot to heat an appropriate amount of oil and pour it on the green onion and garlic shreds, so that not only the fragrance of the green onion and garlic will come into play, but also the fragrance of the fish will be emitted.

Whether the person is a real fish or a hot water steamed rock, I think it should be a cold steamed fish, because the meat quality of the real fish is more delicious.

Hello, when steaming fish, wait for the water to boil before putting the fish in, so that the steamed fish is more tender and delicious.

It is definitely that steaming the fish in hot water can better guarantee the aroma of the fish.

Generally about a pound of fish.

Start steaming with hot water for 8 minutes.

This one needs to be steamed in hot water, and then put the fish down after the water is boiled, and steam it for about ten minutes.

Many people like to steam fish in a pot on cold water when steaming, because the fish is easier to cook, the shorter the time, the fresher the fish, so it is necessary to use boiling water to steam, after the water is boiled, the steamer will be steamed, the greater the steam, the easier it is to steam the fish, so that the steamed fish will be fresher, not fishy.

After the fish is steamed, take it out of the steamer, then pour out the water inside, take out the ginger slices, then cut some shredded ginger and green onion on top of the fish, pour some steamed fish soy sauce, fry a little oil, after the oil boils, pour it on the fish, the steamed fish is ready, very delicious, fresh and delicious.

Relevant knowledge. How to get rid of the fishy smell of steamed fish.

How to get rid of the fishy smell, many people don't like to eat steamed because they are afraid that the fishy smell of steaming is stronger. If you don't have a good way to get rid of the fishy smell, the fish you make are more fishy, and there are several better ways to get rid of the fish, you might as well give it a try.

Rub salt and apply a layer of salt to the fish, which not only removes the fishy smell, but also makes the fish more delicious and firmer.

Marinating beer and cooking wine, marinating the fish with beer or cooking wine for a period of time can be very effective in removing the fishy smell of the fish, and at the same time, the steamed fish after marinating has a unique flavor.

Steaming in boiling water, for the delicious small yellow croaker, steaming is the best way, not only convenient, but also steamed out of the small yellow croaker with less nutrient loss, fresh and tender meat, less oil and less salt, more suitable for the elderly and children to eat, well, for the housewives who want to be lazy, it is a good choice. For steamed fish, heat is the key to the tenderness of the fish, so it is necessary to steam it with full fire, and judge whether the fish is cooked. Another important point is that if the steamed fish is not fishy and flavorful, in addition to washing the fish before steaming, marinating it first, it is best not to have the first soup after steaming.

For more information, please see the recipe below.

Ingredients: 5 servings.

2 small yellow croaker.

1 green onion.

5 slices of ginger. 1 tablespoon cooking wine.

1 teaspoon of salt. 1 tablespoon steamed fish soy sauce.

20 grams of red pepper.

1 tablespoon cooking oil.

Step 1: A complete list of steamed fish.

Cut a hole in the small yellow croaker from the bottom of the belly, remove the internal organs and gills inside, and clean the practice of steaming the fish in Step 2.

Add salt, green onion and ginger shreds, and marinate in cooking wine for 30 minutes to taste.

Step 3: Steamed fish at home.

Put the marinated fish into a boiling steamer, I discharge the rice cooker, and the simple method of steaming the fish in Step 4 is 8 to 10 minutes on high heat.

If the white meat is turned out in the place where the fish is cut, it generally means that the fish is cooked, so move the steamed fish to the fish plate, and do not use the soup and green onion and ginger of the steamed fish.

Step 5: How to eat steamed fish.

Sprinkle chopped green onions, shredded red pepper, shredded ginger, and shredded green onions on the fish, and drizzle with an appropriate amount of steamed fish soy sauce Step 6 How to make steamed fish.

Heat an appropriate amount of cooking oil in a wok and pour it on the ingredients on the fish, instantly blanching the ingredients and bringing out the aroma, and the dish is complete.

1. Whether the steamed fish is steamed in cold water or hot water.

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 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.

2. The first practice of steamed fish.

Ingredients: chives, rice wine, ginger, salt, pepper, steamed fish soy sauce, lard, 1 cherry tomato, 1 fish.

Method: Draw knife flowers for fish, marinate with an appropriate amount of steamed fish soy sauce, chives, shredded ginger, salt, pepper, etc. for 5 minutes.

Spread the pickled green onions, shredded ginger, etc. on the low plate, put the fish standing, continue to sprinkle the ginger shreds on the body, pour an appropriate amount of lard, boil the water, steam for about 5 minutes, pour out the water on the plate, put some rice wine and continue to steam for 3 minutes, turn off the heat and simmer for 5 minutes.

When it comes out of the pot, decorate the fish with a cherry tomato in its mouth and pour the steamed soup over the fish.

3. The second method of steaming fish.

Ingredients: Whole sea bass, fish sauce, red pepper, ginger, wine, green onion.

Method: Remove the scales of the sea bass, dig out the gills and internal organs; Shred the ginger, cut the green onion into flowers and cut into sections, and cut the red pepper into oblique slices for decoration; The sea bass is marked with a flower knife on both sides;

Smear a little wine on both sides of the fish; Spread the ginger and shallots, wait for the water to boil in the pot, and then put the fish in the pot to steam;

Steam on the maximum heat for about 5 to 6 minutes, turn off the heat, do not open the lid, steam for 5 minutes and then remove from the pot;

Pour out the soup and remove the ginger and chopped green onions; Spread the fish with shredded green onions and red peppers;

Heat a small pot, add an appropriate amount of oil and umami juice to a boil; Pour in the boiling soy sauce and oil while hot.

Hot water. Steamed fish is the strongest heat of water vapor, the fish meat is steamed in the shortest time, so you should wait for the water to boil before putting the fish into steaming, when making steamed meat or steamed fish dishes, you must wait until the water in the steamer boils before entering the pot, because the high temperature will quickly shrink the meat or fish, the umami will not flow out, and the taste will be more delicious after steaming.

Steamed fish must be steamed in boiling water, not cold water, steamed fish in boiling water tastes more delicious, delicious and delicious.

【Steamed pomfret】

Ingredients: Pomfret, salt, cooking wine, green onion and ginger, steamed fish soy sauce, hot oil.

Steps: The first step: First of all, the fish must be fresh, scaled and gutted, cleaned, scratched a few knives in the thick place of the meat, easy to taste and cooked, add a small spoon of salt and a spoonful of cooking wine to wipe evenly, marinate for 10 minutes, and remove the fishy smell while entering the flavor in advance; Then prepare an appropriate amount of green onions, ginger shreds, spread the ginger slices to the bottom of the plate, put the marinated pomfret, and put an appropriate amount of green onion and ginger shreds on the pomfret belly and body.

Step 2: Pour an appropriate amount of water into the steamer and boil, open the water into the pomfret and start steaming, steam on high heat for about 8 minutes to get out of the pot, after the fish is steamed, pour out the excess water on the plate, otherwise it will be very fishy, remove the green onion and ginger shreds.

Step 3: Put on the new green onion and ginger shreds, pour on the steamed fish soy sauce, heat the appropriate amount of corn oil to eighty percent hot, and then pour it on the green onion and ginger to stimulate the fragrance, and our steamed fish is ready.

Tips: 1. Steamed fish must be steamed in a pot of boiling water, because the high-temperature water vapor can make the protein on the surface of the food quickly solidify, lock the umami of the ingredients themselves, and the steamed fish will be very fresh and tender, and there is no fishy smell.

2. Pouring cold steamed fish soy sauce on the freshly cooked fish will make the fish shrink when it is cold. You can prepare a small bowl when steaming the fish, fill it with an appropriate amount of steamed fish soy sauce, and steam it with the fish, and pour it directly after the fish comes out of the pot.

Put cold water into the pot and start counting the time when the water boils.

It is best to steam the fish in hot water so that the fish is more delicious and tasty.

If the fish is steamed in cold water, it will not only indirectly prolong the steaming time of the fish, but also make the fish get old, the taste will deteriorate, affect the freshness of the fish, and cause nutritional loss. You should boil the water first, then put the fish in the steamer, take it out after three minutes, pour out the fish soup on the plate, and then put it in the steamer to continue steaming, you can take it out after about 10 minutes.

Precautions for steaming fish in Qingchong Kai brother.

1. In the choice of fish, it is best to choose freshwater fish. Because freshwater fish don't have that fishy flesh, it's easier to handle.

2. When handling fish, it is necessary to remove the black membrane and fish teeth in the abdomen of the fish. The black membrane of the fish tastes bitter, and the fish with fish teeth tastes fishy.

3. When steaming fish, be sure to wait for the water to boil before putting it in the pot. In this way, the surface of the fish's body quickly solidifies, and the umami will be locked in, making it delicious.

4. When steaming fish, don't put it on a plate, it should be placed on a hollow shelf, so that there will be no bloody water, and the taste of fishy scattering is smaller.

The choice of boiling water or cold water pot for steamed fish depends on the variety of fish and fierce ant meat ingredients.

Fresh fish, steamed fish is steamed in boiling water. The fish itself is tender and easy to cook, so steaming saves time and keeps the freshness of the fish fresh.

Dried fish, soaked for a long time, need to be steamed in a pot on cold waterThe purpose of steaming in this way is to increase the heating time, so that the fish can absorb more soup, so that the meat will soften down, and at the same time, it will add more flavor.

1. Steamed fish is in a pot under boiling water. Steaming fish in a pot under cold water will reduce the taste of the fish, so it is common to steam fish in hot water. In this way, the steamed fish will quickly make the taste of the meat more delicious and the taste is also good.

2. Wash the fish first, remove the internal organs and scales, wipe off the excess water on the fish, and then put it in the steaming tray, and then put the cut ginger slices and green onions into the steaming tray to remove the fish. acres talk.

3. Then put the bamboo shoots neatly on the body of the fish, and then put the mushroom slices around the fish after soaking and removing the stem, so as to increase the umami of the fish, and then put the fish in it to steam after boiling the water in the pot.

Sell fish in hot water steaming, the method contains: boil the water, put the fish, steam it for a few minutes on high heat to cook thoroughly, turn off the fire and simmer for a few minutes to get into the taste.

Tips: The time of cooking the fish should not be sold, and tease it for too long will cause the fish to get old.

Steamed fish with hot water.

Steamed fish is the strongest heat with water vapor, the fish meat is steamed in the shortest time, so you should wait for the water to boil before putting the fish into steaming, when making steamed meat or steamed fish dishes, you must wait until the water in the steamer boils before entering the pot, because the high temperature will quickly shrink the meat or fish, the umami will not shed and will flow out, and the taste will be more delicious after steaming.

When steaming fish, you need to use hot water, because steaming fish in cold water is not good, it will make the fish shrink, and the meat will become more compact, so that it will not be tender when eating, and you need to choose a fish that can be steamed specifically, and then prepare some green onions, ginger and garlic, black bean sauce, soy sauce, etc., so that the fish can be steamed after washing and putting it on the feed.

Introduction of fish

Fishes are ectothermic aquatic vertebrates that swim and feed with their upper and lower jaws by respiring with their gills, swinging their tails and trunks, and feeding on their upper and lower jaws, and belong to the vertebrate subphylum of chordates, and generally divide vertebrates into five categories: fish (53%), birds (18%), reptiles (12%), mammals (9%), and amphibians (8%).

According to the statistics of the late Canadian scholar Nelson in 1994, there are 24,618 species of fish in the world, accounting for more than half of the named vertebrates, and new species of fish are constantly being discovered, with an average of about 150 species per year, and more than 1,500 species should have increased in more than 10 years, and the number of named fish species in the world is about 32,100 species. Fish are mainly divided into tropical, temperate and cold ribbon fish. Aquatic fish are divided into freshwater fish and saltwater fish.