When making steamed fish, should you put soy sauce or cooked oil first? Does the wrong order affect

When making steamed fish, should you put soy sauce or cooked oil first? Does the wrong order affect the mouthfeel? As a classic dish of Cantonese cuisine, steamed fish is definitely a breath of fresh air at the banquet.

I eat the original fragrance and tenderness of steamed fish. The kind of fish that is soaked in the rich aroma of steamed and soy sauce has a layered sense because of the different soakings, which is the key to the success of a steamed fish. However, most people's steamed fish at home is not fresh and tender at all, and it tastes salty and salty, losing the essence of steamed fish.

The main reason is that the order of pouring soy sauce and cooked oil is not right.

The correct way to steam fish is to pour cooked oil first, which brings out the rich aroma of green onion and ginger shreds, and soaks the fish thoroughly. This creates a protective layer of cooked oil on the surface of the fish, which can make the fish taste more delicate and tender. Pouring soy sauce into it at this time will also prevent the fish from inhaling too much soy sauce to the greatest extent.

To buy fish, choose live fish. If it is a fish that has been dead for a long time, it will affect the taste of the fish itself. If you choose a small crucian carp, the crucian carp has a strong fishy smell.

When I make it, I remove the teeth of the crucian carp, and the fishy smell of this part is very strong. Put the fish on a plate and steam, add an appropriate amount of cooking wine, and add the ginger shreds. Then you can wait for the water to boil and steam the fish in the pot.

At this time, the fish is still short of seasoning. Remove the extra juice from the fish, then add some soy sauce, chopped green onions, and soy sauce for steaming fish.

Nowadays, steamed fish and soy sauce can be used directly, and most of them are used to make steamed fish. It is a soy sauce with a compound flavor and is a special kind of soy sauce. However, no matter how special it is, it is an indisputable fact that steamed fish with soy sauce is soy sauce.

If the steamed fish is drizzled with soy sauce first, the fish will eat woody, salty, tasteless and tender because of excessive soy sauce intake. Suffice it to say that it is not correct to pour soy sauce into the steamed fish first, there is no doubt about that.

Crucian carp is rich in nutrients and can supplement the rich nutritional value of our body, because some diseases are caused by our body's lack of certain nutrients, and the substances contained in crucian carp can supplement our body with these nutrients to a certain extent and solve certain diseases to a certain extent. Eating crucian carp can promote lactation, which is a very beneficial food for mothers who have just given birth. The nutrients contained in crucian carp are good for our liver, as well as good for our eyes.

The soy sauce should be put first, if the order is wrong, it will definitely affect the texture and the taste will become less fresh.

You should put soy sauce first, and then cooked oil, because the wrong order will affect the taste, so be sure to pay attention to the order.

When we steam the fish, we first have to steam the fish, then add soy sauce and pour hot oil on it, so that the taste will be better.

Before starting the pot, you can sprinkle chopped green onions or shredded green onions, and after getting out of the pot, pour out the water on the plate, drizzle with steamed fish soy sauce, or drizzle a little hot salad oil and serve. In addition to using steamed fish soy sauce to maintain the umami, it is worth mentioning that the last oil splashing link of steamed fish is very important, the oil should be burned to smoke, because it is not fried, the hot oil pouring fish can stimulate the original taste of the auxiliary ginger and green onion, and finally reprocessed with sesame oil and steamed fish soy sauce.

In addition to using steamed fish soy sauce to maintain the umami, especially remind the friends who love to eat steamed fish that the last oil splashing link of steamed fish is particularly important, which is also updated to the fresh fragrance of the fish, the oil must be burned and smoking, and then pour the hot oil directly onto the steamed fish soy sauce and the green onion fish on top of it on a plate, evenly pour a tablespoon of cooking wine on the fish, put shredded green onions, shredded ginger, and red pepper shreds to steam. Steamed fish soy sauce can be used to season, remove fishiness, and improve freshness, so I usually use light soy sauce, a sauce made with an appropriate amount of white vinegar and cooking wine, which can also be used to flavor the steamed fish.

The steamed fish soy sauce is the finished product of the fish soy sauce prepared by the masters of Liangguang themselves. The two Guangxi regions like to eat live fish, the taste is relatively light, they will not directly use soy sauce in the production of steamed fish, but in the finished soy sauce to add the fish to steam, and then put a spoonful of steamed fish soy sauce, and then pour hot oil, it will be fragrant with soy sauce, if it is too troublesome, then use ready-made soy sauce, there is a drum oil is also specially brewed for steamed fish, and it is also more suitable for family use, that is, the "steamed fish soy sauce" sold in the supermarket.

Add oil to the pot and heat it, pour all the ingredients into it for stir-frying, after stir-frying the fragrance, add water to boil over high heat, and then turn to low heat and burn for 10 minutes, and the raw materials for steaming fish soy sauce are water, white sugar, edible salt, soybeans, wheat flour, yeast extract, food additives, etc. The main raw materials of light soy sauce are water, defatted soybeans, soybeans, wheat flour, edible salt, monosodium glutamate, white sugar, yeast extract, etc. The color of the juice:

Don't get too dark. The fish juice is light reddish-brown in color, clear and translucent, and has a "light and delicious" feeling both sensually and visually.

It is better to use soy sauce because it is fresher and more flavorful.

You can choose to use steamed fish soy sauce, because this soy sauce is specially used for steamed fish, and the taste is also very fresh, which can maintain the original taste of steamed fish.

1. Steamed fish is generally put soy sauce first, and then drizzled with oil, which is the most common practice. When hot, there are also some cooking methods to do it first with oil and then soy sauce.

2. The method of steaming fish is very simple, generally pickling, steaming and pouring soy sauce and hot oil. Although the method of steaming fish is very simple, each step is very crucial.

3. Marinating can well remove the fishy smell and make the fish taste better, and the steaming process is also very important, and the heat is very important.

4. When steaming steamed fish, if you pour soy sauce first and then hot oil, the hot oil will be heated quickly, which can stimulate the aroma of green onion, ginger and soy sauce. However, this also has a disadvantage, that is, the soy sauce will be absorbed by the fish at the bottom of the plate, which will cause the loss of water from the fish, thus destroying the tenderness of the fish.

5. If you pour hot oil first, it will form a protective film for the fish, so that the soy sauce will not be easily absorbed, and the fresh and tender taste of the fish can be better maintained.

6. Just pouring hot oil first cannot stimulate the fragrance of soy sauce, and the fragrance will be relatively reduced. So no matter which step you take first, there are drawbacks.

7. In addition, there is another way to keep the fish delicious, which is to prepare a bowl and put soy sauce and sesame oil in the bowl, which can keep the fish fresh and tender.

Drain oil after steaming. After steaming, heat the oil and pour it over the fish sprinkled with shredded green onion and ginger.

Freshness is a prerequisite for steamed fish, and the fish must be fresh. Dead fish must be fishy when steamed, and it is useless to deal with it; Second, the steamed fish should be cooked with fish suitable for steaming, in principle, the fish in the rivers, lakes and seas, as long as they are fresh, can be steamed, but I suggest that the sea fish is the freshest, the river fish will be much worse, such as carp, I judge that the friend is not bad brother suggests steaming, there are many spines, and the earthy smell is heavy.