How many minutes to steam the sea bass Steam the sea bass for a few minutes

It takes about ten minutes to steam the sea bass.

The steaming time of sea bass does not need to be very long, usually about ten minutes is enough. Steam the sea bass ** for about ten minutes, in fact, the sea bass has been steamed, at this time you can turn off the fire, and then steam it with residual temperature for about a minute, the steamed fish meat is tender and smooth, and it tastes very delicious.

However, the specific time is not fixed, because the size of the sea bass and the size of the firepower have an impact on the time, so everyone should also adjust it in time when steaming the fish.

1. The sea bass is generally steamed for eight to ten minutes. When making steamed sea bass, due to the thickness of the fish and the different methods of processing the fish, there are also differences in the steaming time, if the sea bass is older, then the steaming time will be longer, the sea bass is more tender, the steaming time will be greatly shortened, and the sea bass that has been hit with a flower knife has a shorter steaming time than the sea bass without a flower knife.

2. In the production of steamed sea bass, due to the thickness of the fish and the different methods of processing the fish, there are differences in the steaming time, the older and thicker the fish, the longer the steaming time needs to be steamed, and whether the fish has been hit with a flower knife also greatly affects the steaming time of the sea bass, the sea bass without a flower knife is generally steamed for eight to ten minutes, and the sea bass that has been hit with a flower knife only needs to be steamed for three to five minutes.

3. Perch, also known as flower perch, perch, seven-star perch, perch version, etc., belongs to the genus Flower perch of the true perch family, which is a bony fish that mainly lives in freshwater. It is widely distributed in the coastal areas, estuaries, and freshwater areas of rivers and rivers in China and Japan, and has many different species, and the main species of sea bass in China are Songjiang perch, also known as tiger head and four-gills perch.

4. The meat of sea bass is fat and tender and white, the taste is delicious and delicate, the fine spines are few, there is no fishy smell, and the Yellow River carp, mandarin fish, Heilongjiang Xingkai Lake big white fish and called "China's four major freshwater famous fish", is a valuable economic fish, suitable for a variety of practices, the most common and the most famous practice is steamed sea bass. Steamed sea bass is a traditional famous dish in Guangdong, which belongs to the seafood dish of Cantonese cuisine, and the taste is salty and fresh.

Steamed sea bass is usually steamed for about seven minutes.

The cooking technique of steamed sea bass is mainly steamed vegetables, and the taste is light, which is one of the traditional famous dishes of Guangdong Province. It belongs to the Cantonese cuisine, and uses sea bass as the main ingredient for the production of hidden Yuxiang. Choose about one pound of sea bass, the steaming time is just right, the fish meat is just cooked, delicate and smooth, and the freshness of the fish is completely presented.

The soup has the sweetness of rice wine and the aroma of soy sauce. Normally, it only takes about 7 minutes to steam the sea bass, but if the sea bass is steamed for too long, the meat will be very old and the taste will be greatly reduced.

Steamed sea bass needs to be steamed in soy sauce, but don't put too much on the field, just a few drops to season and add color. The most important thing about steamed sea bass is that the time should be just right, and the fish should be cooked as soon as it is cooked, so that the tenderness and smoothness of the fish can be fully presented.

Tips for selecting sea bass

1. Appearance. When buying sea bass normally, it is the most basic to be alive, and frozen fish does not mean that you can't buy it, but it is best to say that it is fresh. One look at whether the fisheye is full and heartbeat, the cornea of the normal fisheye is clear and transparent, the eyeball is not prominent, and the bloodshot is not fresh; Second, look at the gills, the gills should be blood-red, and the oozing mucus should be transparent; Three look at the body of the fish, the head is big and the tail is small, the spine is bent and there is a different punishment, the epidermis is yellow and blue, and it is not excluded that the water pollution environment is serious.

2. Fish maw. Fresh sea bass, the surface of the scales is transparent with mucus, fresh and shiny. If you pinch the fish with your nails, the depression will disappear immediately, and there will be a small fishy smell on your hands.

The first is that it is not fresh, and the second is that the merchant feeds a lot of feed in order to gain weight, which is a small routine of the merchant, and the fish will die soon after buying home.

Fresh sea bass is easier to steam, generally only need to be steamed for about 10 minutes, the larger ones are steamed for about 15 minutes, the meat quality of the sea bass will be older after steaming for a long time, and it will be more chai to eat, so the steamed sea bass should not be steamed for too long, even if it is a large sea bass, it should not exceed 30 minutes. <

10-15 minutes. Fresh sea bass is easier to steam, generally only need to be steamed for about 10 minutes, the larger ones are steamed for about 15 minutes, the meat quality of the sea bass will be older after steaming for a long time, and it will be more chai to eat, so the steamed sea bass should not be steamed for too long, even if it is a large sea bass, it should not exceed 30 minutes.

Boil the water in a pot, steam for four minutes, pour out the water in the steamed fish plate, put three tablespoons of rice wine and continue to steam for three minutes.

Steamed sea bass, the method is as simple as imitation of a single, the finished product is beautiful, and the taste is particularly excellent. It becomes an indispensable main course in family dinners. Choose about one pound of sea bass, the steaming slag fiber time is just right, the fish meat is just cooked, delicate and smooth, and the deliciousness of the fish is completely presented.

The soup has the sweetness of rice wine and the aroma of soy sauce, and every bite is a pleasure to eat.

Ingredient breakdown. Ingredients.

Sea bass to taste. Accessories.

Chives to taste. Ginger to taste.

Ingredient. Rice wine to taste.

Steamed fish with soy sauce to taste.

Salt to taste. Pepper to taste.

Lard to taste. Steps to prepare steamed sea bass.

Ingredients, cut half of the ginger and shallots into thin strips and soak in water for later use (for decoration).

Draw a flower knife for sea bass and marinate in half a tablespoon steamed fish soy sauce, chives, shredded ginger, salt and pepper for five minutes.

Marinated green onion and ginger spread underneath.

Get up from the fish station, sprinkle some shredded chives and ginger on the body, pour half a tablespoon of lard, boil the water in the pot, steam for four minutes, pour out the water in the steamed fish plate, put three tablespoons of rice wine and continue to steam for three minutes.

Do not remove the lid and simmer for five minutes.

The fish is taken out, the green onion and ginger are thrown away, the soup is poured on the fish, if you eat it at home without changing the plate, it will become, when I change the plate, I did not use utensils, directly tilted the plate, and the fish slid into another plate by itself.

Heat the oil and pour it over the fish. You can also not pour it, but I strongly believe that it tastes good when you pour it!

Finally, decorate it, stuff a cherry tomato in your mouth, and sprinkle your body with soaked green onion and ginger, if it is red pepper, it will look better.

Sea bass is usually steamed for about 8 minutes before cooking.

Bring water to a boil. 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.

Steamed sea bass must be steamed with hot water, not cold water. Here's why:

1. The meat of steamed sea bass in cold water is old. Because the cold water steamed fish is heated too slowly, the meat quality of the sea bass will be seriously dehydrated due to long-term steaming during the steaming process, resulting in the meat quality and poor taste after steaming.

2. Steamed sea bass in cold water tastes very fishy. Because the cold water steaming sea bass is too long, the water has not yet opened during the steaming process, and the meat quality has been set a lot, so the fishy smell in the fish meat cannot be taken away by the water vapor and remains in the fish, and the final steamed fish has a strong natural fishy smell and is difficult to eat.