Steamed sea bass for a few minutes for the best taste?

Steamed fish requires that the steamed fish meat is tender but not fishy, green onion and ginger are necessary to remove the fish, and the freshness of the fish meat requires steaming over medium heat, and the sea bass is generally steamed for six to eight minutes. You can try it, the sea bass that has been steamed for ten minutes is definitely not as tender as the meat for eight minutes. As for the fifteen minutes of talking, the fish meat decisively has died of old age ......

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.

Steam for 15 minutes and then turn off the heat and simmer for 5 minutes, at this time, the steamed sea bass has the best taste, the meat is very tender, and it is also easy to taste, and it will definitely make you have an endless aftertaste.

Steamed fish. It's a dish that I like very much, and sea bass is also the most commonly steamed fish because it is easier to sell, cheaper, has no small spines, and has delicious meat. And a delicious steamed sea bass, in addition to the fish itself is fresh enough, the steaming time is also crucial, sea bass, sea bass.

and freshwater perch. The one we often use is basically freshwater sea bass, which has the best taste and the most complete nutrition. It can also be said that the more tender the steamed fish, the better, and the shorter the steaming time, the better.

The simplest thing to look at is the result first: Generally, 1 kg of sea bass can be steamed for about 7 to 8 minutes on high heat. There is a range in this time, because the fish cannot all grow to 1 catty, and the sealing situation of each steamer is different, and the firepower of the stove is also somewhat different, so the accurate time must be at least once by yourself, and then adjusted according to the actual situation.

First remove the scales of the fish, cut the belly, remove the gills and take out the internal organs and wash them, draw a few knives on each side, put them on a plate, put some salt, green onion and ginger shreds in the belly, and cooking wine.

Pour the stock into a plate. Spread salt, sugar, cornstarch and pepper on both sides of the fish.

Finally, cover with plastic wrap and put in the microwave.

Turn inward for 5 minutes, turn over and turn for another 2 minutes, and the fish is white-eyed.

Highlight and cook. Remove the plastic wrap and sprinkle the red pepper shreds, green onion and ginger shreds on the fish and then pour hot oil, the green onions, ginger and red pepper are very attractive in color, flavor and shape.

We have said the method of steaming fish before, so let's briefly repeat it here: first rinse the sea bass, then put ginger slices on the plate, stuff some ginger slices and green onions into the belly of the sea bass and put them on the plate; After the water in the steamer is boiled, put the sea bass in and steam it on high heat for 7 to 8 minutes; After steaming, pour out the water on the plate, remove the ginger slices and green onions, put some fresh ginger shredded onions on the fish, then burn a little hot oil and pour it on to stimulate the fragrance, and then pour some light soy sauce to complete the steaming sea bass. In fact, the fresh sea bass will not be fishy when steamed, but it should be noted that the water on the plate must be poured out, and the steamed green onion and ginger must also be removed.

If you are really afraid of a fishy smell, you can smear a little cooking wine on the fish, and then put it in to steam. The fish is a little transparent if it is not thoroughly steamed, and you can use it to visually observe whether the fish is just steamed when you first make it. <

Steamed sea bass is generally best steamed over medium heat for about 15 minutes, this taste is the best, because if the steaming time is too long, then the sea bass will be very incomplete, will be very rotten, then it will taste poor, so generally about 15 minutes This meat quality is the most tender and not rotten.

For my own taste, I like steamed sea bass, which has the best texture in about 20 minutes, so that the steamed fish is cooked thoroughly and the taste is very delicious.

If the weight of the sea bass is between 500 grams and 600 grams, it is generally best to steam for 12 minutes, so that the fish will be cooked, but it will not be steamed old, if the weight is heavier, you can increase the time as appropriate.

Ten minutes is the best taste, be sure to boil the water in the pot and then put the sea bass in the high heat and steam for ten minutes, so that the taste of the fish is the most tender.

Personally, I prefer to steam the fish for about 8 minutes, I think the fish at this time not only tastes good, but also keeps the meat fresh, and my favorite is 8 minutes.

Steamed sea bass is actually usually about 20 minutes, and the taste is the best, and the meat is very fresh at that time.

The steaming time and heat of the fish are related, and under normal circumstances, steaming for about ten minutes is enough.

Boil water, add the fish and steam for 8 to 10 minutes, turn off the heat and steam for another 3 to 5 minutes.

The best way to make steamed sea bass, the meat is delicious, easy to learn, and nutritious!

Many people like to eat fish, but they don't know how to do it, today Ha Mei will give you a way to steam sea bass. The sea bass itself is delicious, nutritious and has more meat and less spines, which is suitable for children and the elderly, and the preparation method is also simple, let's learn this dish together!

Steamed sea bass. Ingredients:

1 sea bass (about 500 grams), half a green onion, appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of steamed fish soy sauce, appropriate amount of oil.

Cooking steps:1The sea bass is cleaned with internal organs and scales, and the hidden mu is cut obliquely on the body, and the green onion is cut into chopped green onions and shredded green onions, and the ginger is sliced.

2.Mix the cooking wine and salt and spread it evenly on the fish, put some ginger slices and chopped green onions at the bottom of the plate, and then put the fish, and put chopped green onions and ginger slices on the body of the stove fish.

3.Boil water in a pot, add the fish and steam for 8 to 10 minutes, turn off the heat and steam for another 3 to 5 minutes.

4.Pick out the green onion and ginger from the steamed fish plate and discard it, discard the excess soup from the plate, and sprinkle the shredded green onion on the fish.

5.Heat oil in a pan and pour over the fish.

6.Then pour the steamed fish soy sauce into the pot, add a little water to boil and pour it on the fish.

Recipe Tips: Steam for a few minutes after turning off the heat to get rid of the fishy smell, steamed fish soy sauce has salt in it, so pay attention to the amount of salt applied to the fish.

Ingredients: 1 sea bass (625g), appropriate amount of steamed fish soy sauce, 1 piece of ginger, 1 handful of green onion.

1. Wash the sea bass, cut the ribs with a knife, put the fish on a plate, and spread the ginger slices on the fish.

2. Put the fish into the middle and lower layers of the steaming oven, no need to preheat, start the pure steaming function, and steam at 100 degrees for 13 minutes.

3. After the fish is steamed, pick up the ginger slices, pour out the fishy water in the fish plate, and spread the green onion on the fish.

4. Pour the steamed fish soy sauce in a small bowl over the fish.

5. Pour the hot oil over the green onion section of the fish plate. The steamed fish in this way not only tastes cautious and tender, but also has no fishy smell.

Summary. The steaming time is between 10 and 15 minutes, and 7-10 minutes is the most suitable time for about 400 grams of sea bass.

The steaming time is between 10 and 15 minutes, and 7-10 minutes is the most suitable time for about 400 grams of sea bass.

There are also a few things to pay attention to when steaming sea bass: Marinating: Before steaming, proper salting of sea bass can improve the taste and flavor.

Add condiments: When steaming sea bass, you can add some ginger, green onions, carrots, mushrooms and other condiments to make the fish taste richer. Control the heat of the perfect circle:

When steaming sea bass and fish, you need to control the heat, too big or too small heat will affect the quality and taste of the fish.

Steamed sea bass for 5-10 minutes has the best taste.

Sea bass, divided into sea bass and freshwater sea bass. The freshwater sea bass we often use is basically freshwater sea bass, which has the best taste when steamed. The steamed fish is as tender as possible, the shorter the time, the better, the best time is controlled between 5 minutes and 10 minutes, the steamed sea bass is the most tender, of course, it also depends on the size of the stove fire and the degree of sealing of the stove.

If it is less than 5 minutes, it may be undercooked and affect the taste; After more than 10 minutes, the meat of the steamed sea bass will become old and hairy, and the taste will not be good. If you use dead fish, even if your technology is good, no matter how good the equipment you use, you can't steam the fresh and tender fish, so choosing fresh freshwater sea bass is the most important.

Precautions for steaming sea bass

The perch can ask the fishmonger to help cut the backbone of the fish and then steam, so as to avoid the shrinkage of the fish bone after the perch is steamed, which will cause the body of the perch to be deformed and unsightly. The function of lard is to increase the flavor, if there is no one, you can put a piece of pork belly on the back of the fish, and the fish should be about a pound of sea bass. When steaming, it is better to choose hot water to steam in the pot, you must wait for the water to boil and then put the perch round spring burning fish into it to steam, and after steaming the perch, you must pour out the water in the plate, otherwise it will affect the appetite because the perch is more fishy.

If you don't put Sichuan pepper and star anise, the fragrance of Sichuan pepper and star anise itself is relatively strong, especially the Sichuan pepper has a numb smell, unless it is braised fish. Like our steamed fish or stewed fish soup, remember not to do both. Otherwise, it will not have the effect of increasing freshness, but the taste of the fish will be weird.

Steamed sea bass for 15 minutes tastes like mountain beard, and the method is as follows:

Ingredients: 1 sea bass (500g), 1 piece of ginger, appropriate amount of cooking wine, a small amount of salt, several green onions, an appropriate amount of rapeseed oil, 2 tablespoons of abalone sauce and oyster sauce, 2 tablespoons of light soy sauce, 5 grams of sugar.

Steps: 1. Prepare all the ingredients, clean the fish, and cut a few knives on both sides to absorb the flavor.

2. Rub the fish with salt, pour in cooking wine, green onion and ginger and marinate for 15 minutes.

3. When marinating, prepare the sauce and mix the oyster sauce, light soy sauce and sugar evenly.

4. Put the marinated fish in the steaming oven. Turn on the steamed fish button, 100 for 15 minutes.

5. Then pour the seasoning.

6. Pour another spoonful of hot oil.

7. The fragrant fish is ready.