Is the steamed fish steamed cold or hot

Steamed fish is steamed with hot water. Steaming fish with hot water can make the water vapor after the water boil meet the fish, which can make the external structure of the fish quickly solidify, so that the protein of the fish is not lost, and steaming the fish with hot water can also shorten the time of steaming the fish, which can make the fish more delicious and juicy, and the taste is better. <

Steamed fish is steamed with hot water. Steaming fish with hot water can make the water vapor after the water boil meet the fish, which can make the external structure of the fish quickly solidify, so that the protein of the fish is not lost, and steaming the fish with hot water can also shorten the time of steaming the fish, which can make the fish more delicious and juicy, and the taste is better.

Steamed fish is a dish made with fish, Sichuan pepper, green onion, ginger, garlic, salt, sugar, cooking wine, light soy sauce, frozen tofu, black fungus, steamed fish soy sauce, etc. The taste is fresh and fragrant.

Put the steamed fish aside and pour light soy sauce on it, put oil in the hot pan, put more, after the oil is hot, put the ginger, garlic and chili powder in it and fry it with salt (back with more salt, because the fish is not salted), and after it changes color, pour it on the fish.

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, but also make the fish meat older and worsen the taste, which will affect the freshness of the fish and cause nutrient 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 steamed fish

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. Don't put it on a plate when steaming fish, it should be placed on a hollow shelf, so that there will be no bloody water and less fishy smell when eating.

Steamed fish should be steamed in a pot of boiling water.

This preserves the freshness of the fish, and it should not be steamed for too long, otherwise it will change its flavor. Generally, 1 cat fish can be steamed for about 8 minutes, it is not recommended to exceed 10 minutes, and the time depends on the size of the fish row. Steamed fish seems to be easy to make, but it's not as simple as you think.

Steamed fish needs to be tender, and if the heat or some habits and skills are not mastered well, it is easy to steam the fish and lose its umami. Among them, steamed fish is a very flavorful method, which retains the original flavor of the fish to the greatest extent. And of all the recipes, the fish stew also tastes the most delicious.

Steaming fish is simple, but it's not so easy to make it well. If you don't pay attention to many details and do it wrong, it is easy to cause the final steamed fish to be unsuitable, dry and not fresh.

How to make it:

Remove the scales, gills, and internal organs of the fish, especially the black mucus on the surface of the fish and the black film on the abdomen. These are the main fishy smells**, after all the fish is cleaned, rinse with clean water and drain. Drain the water, make a few cuts on the fish, then put the fish on a plate, put the ginger shallots on the fish, and also in the belly of the fish, which will remove the fishiness and increase the aroma.

Then bring an appropriate amount of water to a boil in a pot and steam the fish in boiling water for 6 minutes. After steaming, take it out, pour out the juice inside, remove the chili pepper and ginger shreds, then drizzle with stewed fish and soy sauce, put green onions and ginger shreds, and drizzle with a little hot oil. However, if you steam it in a pot of cold water, the fish will become old and tasteless after the water is boiled, so do not steam it in cold water, wait for the water to boil before steaming in a pot of boiling water.

Steamed fish is steamed in boiling water. When the water is boiled, the water vapor that occurs when it encounters the fish, which can cause the external structure of the fish to solidify quickly, so that the fish's protein is not lost. Using hot water can shorten the time of steaming fish, making the fish more delicious and juicy, and the taste is better, and the meat quality of the fish steamed in cold water will be older.

Fish: Fishes are diothermic aquatic vertebrates that swim and feed with their upper and lower jaws by respiring with their gills, swinging through their tails and trunks, and feeding on their upper and lower jaws, belonging to the vertebrate subphylum of the phylum Chordates, and generally people 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 ten years, and there are currently about 32,100 species of named fish species in the world.

Fish are mainly divided into: tropical fish, temperate fish and cold ribbon fish.

Aquatic fish are divided into: freshwater fish and saltwater fish.