How to make steamed fish with steamed fish soy sauce? What are the precautions when making it?

Because fish is relatively easy to digest and absorb, the elderly and children like to eat it, so many people often use fish as the main ingredient in cooking. However, among the many methods, steamed fish is still more popular with people, because the steamed method can eat the original taste of the fish, and the nutritional value is particularly high. But when making steamed fish, steamed fish soy sauce is also a very necessary condiment.

Because it can make steamed fish more delicious. First of all, the fish meat is cleaned, and then the shredded green onion and ginger are all evenly placed on the fish. Heat the oil, then pour the hot oil on the surface of the fish, add some steamed fish soy sauce, and mix together.

It will also look very appetizing, but in the process of making, the dinner plate needed to steam the fish must be preheated, so as to avoid the loss of nutrients from the fish. <>

1. How to make steamed fish with steamed fish soy sauce? What are the precautions when making it?

Steamed fish soy sauce, which is generally a special ingredient for steamed fish, has a much better taste than soy sauce and light soy sauce. And dipping the fish in some steamed fish soy sauce will not destroy the deliciousness of the fish, but will make the fish more fragrant and tender. First, clean the fish, change the knife, and place it on the steaming tray.

After steaming, put some shredded green and red peppers, ginger and green onions on the surface of the fish. Drizzle with hot oil to bring out the flavor of the fish. Then around the body of the fish, pour steamed fish soy sauce, so that when people eat the fish, dip some soup with steamed fish soy sauce, it will be more delicious.

But there are many things you need to pay attention to in order to make delicious and delicious steamed fish. <>

2. Conclusion. For example, the steaming tray must be preheated in advance so that the temperature can be kept consistent and nutrients will not be lost. It can better lock the nutrients in the fish, and when steaming the fish, you can put some cooking wine, green onions, and ginger appropriately, so as to effectively suppress the fishy smell of the fish.

And it also has the effect of Titian and freshness, after the fish is steamed, and then the excess water in the fish meat is discarded. When pouring steamed fish soy sauce, be sure to pour it along the edge of the basin, not directly on the fish, otherwise it will also affect the taste. <>

After steaming the fish, pour in the steamed fish soy sauce so that it will not feel fishyWhen steaming fish, you should put some shredded ginger, shredded green onions, cooking wine and other ingredients, which can remove the fishy smell of the fish, and at the same time have the effect of increasing the flavor. Pour out the water from the dish after steaming, otherwise it will taste more fishy.

Steamed fish soy sauce generally refers to the soy sauce used to steam fish, and it is also a seasoning with Asian characteristics. We generally put steamed fish soy sauce when steaming fish, which will destroy the umami of the fish. Therefore, if you want to make the steamed fish more delicious, you should pour in the steamed fish soy sauce after the steamed fish, so that it will not feel fishy.

Clean the fish, hollow out the internal organs, then pour in cooking wine, salt, pepper and marinate for a few minutes, put it in a steaming tray and sprinkle an appropriate amount of green onion and ginger shreds, and steam the fish soy sauce in the pot for 15 minutes; The condiments should be complete, the marinating time should be enough, the size of the heat should be controlled, the duration should be good, and the steaming should be appropriate for three minutes before it can be cooked.

Add this oil at the end. And stir thoroughly. Sprinkle on top of the fish. Be careful to add more water and don't boil the pan dry. The temperature must be a little higher.

You can marinate the fish first, then apply some tempeh oil on it, and then put it in a pot and steam it. Pay attention to the taste, as well as the marinating of the fish, and also pay attention to the cleaning of the fish. Also pay attention to the seasoning you put in. Also pay attention to the steaming time.

I think you can add steamed fish soy sauce when the fish is medium-rare; Pay attention to the selection of freshwater fish, be sure to carefully clean the inside of the fish, do not wait for the water to boil before getting out of the pot, to marinate in advance, add a certain amount of steamed fish soy sauce.

Once the fish has been cleaned and the fishy smell has been removed, it can be steamed directly in the pot and then smeared with some tempeh oil. Pay attention to the temperature, but also pay attention to the time of steaming, but also pay attention to the ingredients put in, but also pay attention to some condiments put in, and pay attention to the time when the fish is marinated.

When steaming, you should choose a particularly fresh fish, and also draw a hole on the back of the fish, so that it will add more flavor, and will not make the fish burst the skin, and when you make it, you don't need to put rice wine with soy sauce, as well as green onion and ginger, and the taste will be more delicious; When making steamed fish, pay attention to steaming fresh fish, and the bright red fish must be cleaned, so that there will be no fishy smell when steamed, and it will be more delicious when steamed.

When making seafood dishes such as steamed fish, steamed fish soy sauce needs to be put later, that is, steamed fish soy sauce is put after the dish is steamed. Because a large amount of water will be steamed out of the dish during the steaming process, if you put the steamed fish soy sauce in advance, it will be diluted by the steamed water and will not have a good seasoning effect.

When making braised dishes, you can put the steamed fish soy sauce first. Because when making braised dishes, you need to fry them until they are colored, and then stew them to taste, and put in steamed fish soy sauce in advance to help color the dishes, so when making braised dishes, you can put the steamed fish soy sauce first.

Preparation method of steamed fish soy sauce

Professional version: light soy sauce, boiling water, oyster sauce, sugar, Maggi soy sauce, fish sauce, chicken powder, pepper, cooking wine or Cantonese rice wine (boil, soak in a soy sauce bucket of coriander, green onion and ginger, renew daily).

Regular version: light soy sauce, boiling water, oyster sauce, sugar, cooking wine, chicken powder, pepper (1:3 ratio of light soy sauce to water) (boil, soak in a soy sauce bucket of coriander, green onion and ginger, use for 1-2 days, and put in the refrigerator overnight).

Minimalist version: light soy sauce and boiling water (1:2 ratio).

Method: Wash the whole coriander with the roots and a piece of chives, twist it into a ball and put it in a bowl, put two slices of ginger into shreds and put it in a bowl, boil the light soy sauce and water in a ratio of 1:2, pour it into a small bowl of "green onion and ginger coriander" and soak it for 15 minutes.

Steamed fish soy sauce when steaming fish is poured into it, the practice of steaming fish:

Ingredients: silver carp, salt, green onion, ginger, cooking wine, shallots, tempeh.

Method: 1. Wash and dry the fish (be sure to remove the black membrane in the belly).

2. Draw a few knives diagonally on both sides of the fish body, so that the seasoning is easier to taste.

3. Wash the green onions and ginger, cut them into shreds, and set aside.

4. After smearing the fish body and fish head with shredded green onion and ginger, take a small amount of salt to smear the fish body and belly, and drizzle some cooking wine to marinate for about 10 minutes.

5. Cut half of the chives into chopped green onions, and half into green onion knots.

6. Rinse the marinated fish with water, take a steaming plate, put the washed fish on the plate, and put the green onion knots into the belly of the fish.

7. Spread the tempeh on the surface of the fish, add water to the steamer and bring to a boil, put the fish lid and steam for about 10 minutes (this time is determined by the size of the fish).

8. After the fish is steamed out of the pot, move it into the fish plate, sprinkle with chopped chives and heat the oil, pour it on the chives, and burst the fragrance of the green onions.

When making steamed fish, soy sauce can be substituted with soy sauce if there is no steamed fish. Or you can also make your own steamed fish soy sauce, the specific production method is to mix light soy sauce, white sugar, monosodium glutamate, tangerine peel, water, and liquor, pour it into a pot and boil until boiling, and then turn to medium-low heat and cook for 2-3 minutes; Then, put the green onion white in a bowl, pour the boiling sauce over the green onion, heat the oil until it is 7 minutes hot, and finally pour the hot oil into the container.

How to make steamed fish without steamed fish soy sauceSteamed fish soy sauce, also known as soy sauce, is a type of soy sauce commonly used to steam fish, and is a seasoning with Asian characteristics used in cooking. Soybeans are generally used as the main raw material for the manufacture of soy sauce, and water, salt, sugar, and wheat flour are added to make koji and ferment. It is a liquid brewed under the action of various enzymes secreted by various microorganisms during the reproduction.

Compared with ordinary soy sauce, steamed fish soy sauce has a fresher taste.

Steamed fish soy sauce is a soy sauce variety separated from the basic soy sauce, and its essence is still fresh, so it is even fresher to use it to steam fish. If you don't have steamed fish soy sauce when making steamed fish, you can also use ordinary soy sauce instead, but the taste is not as good as steamed fish soy sauce. If you don't want to use regular soy sauce, you can use the above method to make your own steamed fish soy sauce.

After steaming the fish, pour the steamed fish soy sauce directly over the fish.

Ingredients: 1 grass carp, appropriate amount of steamed fish soy sauce.

Method: 1. Wash the grass carp, cut it with a knife on both sides, smear it with salt, and steam it in a pot for about 10 minutes.

2After removing from the pot, pour out the water of the steamed fish in the plate and sprinkle with chopped green onion and ginger evenly.

3Drizzle with steamed fish soy sauce.

4. Heat a pot, pour in cooking oil and bring to a boil.

5Pour boiling cooking oil over the fish and you're done!

The weight of steamed fish should be controlled at about 600 grams, and the volume of such a size should be placed in the fish plate, which looks beautiful and easy to grasp the raw and cooked heat.

After cleaning up the fish, smear the lard on both sides of the fish body (clear oil is also acceptable), and then dip it in a little white wine; Mix about 50 grams of minced meat with a little soy sauce, sesame oil, salt, minced ginger and shiitake mushrooms and put them into the belly of the fish, which will not only make the fish taste fresher, but also support the belly of the fish and make the steamed fish full.

The shape of the steamed fish is very important, take the longest section of the large piece of old ginger and cut it into even and beautiful slender strips, take the middle section of the green onion and shred it and spread it on the fish plate, then put the fish on the plate, and then sprinkle some green onion and ginger shreds on the fish.

Well, now the most important step: after the water in the steamer is boiled, put the fish in the pot, and never use cold water to steam the fish in the pot. Turn off the heat after steaming for 6-7 minutes, but don't open the lid, use the residual temperature in the pot to "steam" for 5-8 minutes before getting out of the pot, and pour the pre-prepared seasonings (soy sauce, vinegar, clear oil, little salt or no salt) all over the fish body (no monosodium glutamate, in order to be light and tender), and then put a few loose coriander on the table at will.

This fish is as tender as tofu and fragrant as crab meat, light and refreshing.

Seven tips for steamed fish.

Tip 1: The weight of the fish is controlled at about 600 grams, and the volume of such a size is placed in the fish plate, which looks beautiful, and the raw and cooked heat is easy to grasp.

Tip 2: When cleaning up the fish, you can cut off the backbone of the fish from the abdomen (sawed off with the tail of a knife) to prevent the overall deformation of the fish due to the contraction of the fish bones after steaming, but if your craftsmanship is relatively rusty, it is okay not to cut it, so as not to spoil the fish before it starts steaming. Once the fish is cleaned up, rub lard on both sides of the fish (clear oil is also fine) and dip it in a little white wine (you can also try some foreign wine, maybe create a new flavor).

Tip 3: Mix about 50 grams of minced meat into a little soy sauce, sesame oil, salt, minced ginger, and minced shiitake mushrooms and put them into the belly of the fish, which can not only make the fish taste fresher but also support the belly of the fish, so that the steamed fish is full.

Tip 4: Take a large piece of old ginger, take the longest section and cut it into uniform and beautiful slender strips, take the middle section of the green onion (not clear and white, the same length as the ginger shreds) and cut it into shreds, (for the sake of beauty, induce appetite) spread on the fish plate, and then sprinkle some green onion and ginger shreds on the fish after putting the fish into the plate.

Tip 5: Be sure to put the fish into the pot after the water in the steamer is boiling (don't steam the fish in cold water, then smash the pot.) The secret of many steamed dishes is that the water is boiled and the food is steamed in the pot).

Tip 6: Steam for 6-7 minutes and then turn off the heat (heat is the top secret).

Tip 7: After turning off the heat, don't open the lid of the pot, don't take out the pot for the fish, use the residual temperature in the pot to "steam" for 5-8 minutes, and then pour the pre-prepared seasonings (soy sauce, vinegar, clear oil, little salt or no salt) all over the fish body (not put MSG, in order to be light and tender), and then put a few loose coriander on the table at will to eat.

After the fish is washed, put it on two knives, put it on a plate, add a little cooking wine, ginger and green onion and steam it for about 10 minutes.

Remove from the pot, pour out the water for steaming the fish in the plate, pour in the steamed fish soy sauce and steam for about five minutes, and then it is ready to come out of the pot.

Chop a little chopped green onion and green pepper, drizzle with hot oil and serve.

The chef taught me that the steamed fish doesn't smell fishy at all.

After the steamed fish is steamed, it can be poured with boiling oil, and the method is as follows:

1. Materials. 1 yellow croaker (large yellow croaker), 1 green onion, 1 ginger, 2 tablespoons olive oil, 1 teaspoon Sichuan peppercorn, 1 pickled red pepper, 2 teaspoons steamed fish soy sauce, 2 teaspoons cooking wine, 3 grams of salt.

Second, the practice. 1.Scrape the scales of the large yellow croaker, shave the belly and remove the intestines, and clean it.

2.Cut 2 knives on both sides of the fish, sprinkle a little salt and cooking wine and marinate for 10 minutes, place the green onion segment in the fish plate, put the fish, and put the green onion and ginger on the fish.

3.Put water in the steamer, bring to a boil over high heat, put in a fish plate, and steam over high heat for about 10 minutes.

4.Serve out the steamed fish.

5.Pour out the soup from the fish plate, remove the green onion and ginger, and pour the steamed fish soy sauce; Place shredded green onions and red peppers on top of the fish.

6.Put olive oil in a wok and add peppercorns to burst until fragrant.

7.Remove the peppercorns and pour hot oil over the fish.

After the meal, I remember that it should have been written on the bottle.