How long does it take for sea bass to be cooked and how long does sea bass take to steam it?

The sea bass is generally steamed for about 8 minutes before cooking, and it needs to be boiled in water. It needs to be distinguished according to the size of the sea bass

1. Generally, 1-2 catties of sea bass should be steamed in a pot for 8 minutes and cooked. Because the perch meat is compact and fat, it will be slightly slower than the general fish to heat, and it needs to be steamed for 8 minutes to cook, and the steamed fish itself is high in protein, so it is better to steam it in a pot with hot water in order to avoid water loss;

2. Generally, 2-3 catties of sea bass should be steamed in a pot under boiling water for 10 minutes. Because the heavier the sea bass, the thicker the meat, the slower the heating speed, so it is recommended to boil the water for at least 10 minutes before eating the sea bass more than 2 catties;

3. Generally, more than 3 catties of sea bass, it is not recommended to steam, if you insist on steaming, it is better to boil the water and steam it for about 12 minutes. Because the back of more than 3 catties of sea bass is very fat, and because there is no bone heat conduction, the heating will be relatively slow, it is recommended to use a knife to cut the back and increase the heating area before steaming.

1. Preparation materials: sea bass, salt, rice wine, ginger.

Steamed fish soy sauce, shallots, peanut oil.

2. First of all, clean the sea bass, then cut the shallots into sections, and shred the ginger for later use;

3. Cut a few cuts on the cleaned sea bass, then smear it with even rice wine and salt, then add the chopped green onion and ginger shreds to the belly of the fish and marinate for about 10 minutes;

4. Boil water in a pot, then add the marinated sea bass to the steamer and steam over high heat for about 6-8 minutes, this time can be set according to the size of the fish;

5. Steamed sea bass.

After cooking, then pour out the steamed fish juice, and then put the chopped green onion and ginger shreds on the fish, so that the fishiness can be removed;

6. Heat the oil in the pot and pour it directly on the fish, and then smear it evenly with steamed fish soy sauce before you can eat it directly.

Precautions for steaming sea bass

1. There is no need to add other seasonings when steaming fish, mainly because it has been marinated with salt, and there is also salt in the steamed fish soy sauce, so there is no need to put additional salt and soy sauce.

2. Some people think that adding sugar can make the dish taste fresher, but this is only for some ingredients, such as steamed sea bass, which is not needed, because the steamed fish soy sauce itself is sweet, and adding sugar will change the taste of the fish.

3. When steaming sea bass, you can marinate it or not, and it will be more flavorful when marinated, so that the taste will be more delicious when steamed.

4. Before steaming the fish, make a knife on the back of the sea bass, the deeper the knife edge, the fish will turn up, so that the steaming state will be better.

5. When steaming sea bass, it is best to steam the fish at one time, if it is steamed twice, the fish will become old, and the seasoning inside will also enter the water vapor, which will cause the taste of the fish to deteriorate.

In fact, the steamed sea bass in the restaurant, they are generally steamed with water steam, and the sea bass in the restaurant is about 1,000, and it only takes about seven minutes to steam. And Zheng Longyu is not saying that he has a fixed time and how long he needs to steam, but according to the size of the air pressure and the sealing of the steamer. Or it is related to the size of the fish, some fish grow larger, so they should be smaller, they must earn a little more, on the contrary, small fish will be planted for a shorter time.

There are three conditions when steaming sea bass, which you need to accurately master: first, let's take a look at the size of the fish, the fish we generally use is about one catty, and the freshwater perch also has a special requirement, but when others have special requirements, you can give him a catty, or 3-5 catties. Second, steamer space and firepower:

The fish made in the restaurant is all owned by one, but the fish made at home is easily limited by the conditions of the cooking utensils. So if you want to make a hall of about 1,000 at home, the general diameter in China is about 24 centimeters, and this fish is full of swings. Therefore, it is also more appropriate to use a natural gas stove.

Twelve minutes or so. The sea bass is easy to cook, and if it is steamed for too long, the fish will become old, and the time is just right for about 12 minutes, and the fish is very tender at this time.

The sea bass only needs to be steamed for about 13 minutes, and steaming for a long time will destroy the nutrients of the fish.

For average-sized sea bass, steam on high heat for 6-8 minutes, then turn off the heat, use the residual temperature in the steamer, do not immediately remove the lid, and "steam virtually" for 5 minutes.

For sea bass under 400 grams, the steaming time is 10-12 minutes. For sea bass of more than 400 grams, the steaming time is 12-15 minutes.

The steaming time of sea bass depends on the size of the fish and the way of steaming, generally speaking, the steaming time of sea bass fillet is mainly flaked, and the general steaming time is 5-8 minutes, the specific time depends on the thickness and size of the fillet. It should be noted that when steaming the sea bass, the steamer should be heated until the water boils, and after the sea bass is placed in the steamer, the steaming time should be adjusted according to the size and thickness of the fish.

When the fish turns white and the bones are easily peeled, it can be cooked thoroughly, and should not be steamed for too long, otherwise it will affect the taste and nutrition. In addition, when steaming sea bass, you can add a moderate amount of spices such as green onions, ginger, garlic and other ingredients to enhance the taste, and you can also add a small amount of salt, soy sauce and other seasonings according to your personal taste, which can make the taste more delicious.

Precautions for buying sea bass

1. Scales: The scales of the sea bass should fit tightly together and not loosen or fall. If the scales are loose or fall off, it may be because the fish is not fresh enough.

2. Fish eyes: The eyes of the sea bass should be shiny and shiny, without cloudiness or depression. If the fish's eyes are cloudy or sunken, it may be because the fish is not fresh enough.

3. Gills: The gills of perch should be red or pink, without brown or dark red. If the gills are brown or dark red, it may be because the fish is not fresh enough.

4. Fish: The meat of sea bass should be elastic and not discolored or smelly. If the fish is discolored or smelly, it may be because the freshness of the fish is not enough.

5. Fishy smell: When buying sea bass, you can smell the fishy smell of fish. Fresh fish should not have a pungent fishy smell, but a faint seawater taste.

Steaming the sea bass for 8 minutes may be undercooked. Generally speaking, about 2-3 catties of grilled sea bass is recommended to be steamed for about ten minutes. If it is heavier, it needs to be steamed for a longer time as appropriate. Because the heavier the sea bass, the more compact and fat it is, the slower it will steam to.

The time of steaming the sea bass needs to be well controlled, because if the time is too long, the meat quality of the sea bass will become old, resulting in a bad taste, and if the time is too short, the fish may be undercooked.

The sea bass is steamed for 8 minutes, and the first one may be uncooked. Generally speaking, it is recommended to steam about 2-3 catties of sea bass for about ten minutes. If it is heavier, it needs to be steamed for a longer period of time as appropriate.

Because the heavier the seabass, the more compact and fatter the specific punch, the slower it will steam to.

The time of steaming sea bass needs to be well controlled, because if the time is too long, the meat quality of the sea bass will become old, resulting in a bad taste, and if the time is too short, the fish may be undercooked.

Not cooked.

The steaming time of sea bass depends on the size, and the general weight of sea bass is between 500-600 grams, and it is generally best to steam for 12 minutes. This way, the fish will be cooked, but it will not be steamed. If the steaming time is too long, sometimes even if it is steamed for a few more minutes, the fish will become old, not only the taste is not too good, but the fish meat is easy to stick to the fish bones and fish bones and is not easy to pick off.

The value of sea bass.

Like other fish, sea bass is rich in protein, and it is a high-quality protein, which is of great help to people's physical development and nutritional supplementation; Sea bass also contains a variety of amino acids, vitamins, sugars, inorganic salts, niacin, niacin, calcium, phosphorus, iron, copper, selenium, potassium and other minerals required by the human body.

Vitamin A and vitamin B are the majority of vitamins in sea bass, vitamin A not only promotes human growth and development, but also helps to protect eyes, can prevent myopia, night blindness and other eye diseases, people who use their eyes too often eat more sea bass can play a role in protecting eyesight; Vitamin B plays a vital role in the body's metabolism, and people with a bad stomach can eat more sea bass.

Steamed sea bass preparation steps:

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.

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.