When steaming fish, what seasonings should not be put in, otherwise the fish will be old and firewoo

Introduction: If you want the fish to be fresher when steaming fish, you must not put salt in it first. This may make the fish very dry, and it may even make the fish taste more chai. <>

Probably most people will choose to add salt when cooking, adding salt can make the dish taste more delicious, and it can also have a little fragrance. When steaming fish, if you want the fish to taste fresher, you must not add salt. Because adding salt may cause the water loss of the fish, because everyone will add some salt to many dishes, and a lot of water will be produced.

Therefore, if you want to make the fish more tender, eat salt.

Don't add it. Otherwise, you will find that the steamed fish is not only not fragrant, but also the fish is very old. <>

You may wonder what the correct steps to steam fish are without salt. In fact, if you want to steam the fish, it is very simple, at this time, you only need to clean the fish and marinate it for a while. Then you don't need to put too much seasoning when marinating, you can put some ginger, green onions, and cooking wine.

These spices not only remove the fish, but also keep the fish hydrated. Be sure to use hot water during the steaming process, because if the steaming time is too long, the fish may also become very old. <>

At this time, some people will wonder if the fish will taste good if there is no salt when cooking it. In fact, you can put some other seasonings after steaming the fish, so that the fish can have a salty taste and be relatively fresh at the same time. Many people may have steamed fish and tempeh at home, so this seasoning is also very useful.

If you can put some seasoning on the fish after steaming, the fish will not only have a salty taste, but also be particularly fragrant. At the same time, it does not affect the taste of the fish, and some chives can be added to the fish after steaming.

Do not add salt, otherwise it will lead to the loss of water in the fish, which will cause the fish to taste particularly fishy, try not to add tempeh oil, because the salt content in the tempeh oil is also relatively high, be sure to choose hot water, in this way, the taste of the fish is more tender and refreshing.

When steaming fish, do not put peppercorns, chili peppers, oyster sauce, soy sauce, light soy sauce, salty salt into the fish, otherwise it will cause the fish to be particularly fishy, and the fish will also be affected accordingly, and the taste will be particularly poor.

When steaming fish, salt, bay leaves, cinnamon, star anise, spices, cumin, and other seasonings must not be put in, otherwise the fish will be old and firewood.

Meat is tender and rich in protein, amino acids and minerals, making it a good ingredient to replenish nutrients to the body. Among the many meats, pork is high-fat and high-calorie, beef and mutton, chicken and duck are low-fat and low-calorie, and the nutrition is not often shivering. There are many types of fish, some with more spines and some with fewer spines, but the meat is tender and the fat content is low.

There are many ways to eat fish, I remember when I was a child, my grandmother in the countryside has always taken care of me, my grandfather often went to the small river outside the village to fish, in the past there were still a lot of wild fish in the river, the fish caught are big and small, after returning home, my grandmother washed the small fish and wrapped it in flour, fried in the pot, after frying, it was charred and crispy, very delicious; The grandmother of the big fish was kept in the water tank, and when she ate it, she cleaned the internal organs, scraped off the scales, and used it to braise or steam. Steamed fish, you can't put seasonings indiscriminately, otherwise the fish will be old and woody, and there will be a fishy smell.

In the past, the standards were so poor, only the New Year or festivals can eat raw pork, beef and mutton, chickens, ducks and geese still need to store raw eggs, and often can taste the wild fish in the river completely free. I basically ate the fried fish by myself every time, and only when it was made into a stewed or steamed fish could my grandmother and grandfather eat it. I think the most fragrant and tender or steamed sea bass, the original ecology, the braised fish pieces taste or feel old, and Grandma Sakura is very good at making steamed fish.

Nowadays, people's quality of life has improved, and the core concept of scientific diet is recommended, so this kind of original steamed sea bass is more and more warmly welcomed by everyone. Many people have made steamed sea bass themselves, but the conclusion is very different, some people make it delicate, some people make old firewood, and there is a large fishy smell, that is, it is not used in the right way. Steamed fish is very simple to make, the fish is cleaned and marinated for a while, and then steamed in the pot, but there are many inconspicuous key points to pay attention to.

Before steaming the fish, marinate it with cooking wine and green onion and ginger to remove the fishy fiber, do not use salt to marinate the fish, because the salted fish will not only lock the fish in the water, resulting in a fishy smell that cannot come out, but also make the fish tight and have a bad taste when steamed.

Sichuan pepper powder, five-spice powder, cooking wine, dark soy sauce, aged vinegar and other condiments are not allowed, if you put it, it will affect the taste of the fish.

When cooking steamed fish, then I think it's best not to put ginger slices, because it will cause the fish to be old and woody, and the taste will change.

This flavor material is Sichuan pepper, and after these materials are put into the pot, it will not only cause the fish to be fishy, but also cause the taste of the fish to not be particularly good, and the fish will not taste particularly tender.

Cooking wine will make the fish very old, and cooking wine will not play a role in removing the fish, but will make the fishy smell of the fish stronger.

Don't put Sichuan pepper as a condiment, it will not only spoil the taste of the fish, but also make the taste of the soup deteriorate, and the effect on the fish is not particularly good.

When making steamed fish, light soy sauce, ginger, green onion, steamed fish drum oil, and edible oil are used as seasonings, so that the steamed fish is fragrant and tender, and is neither firewood nor fishy. There are many ways to eat fish, but my personal favorite is steamed fish. Some people will say that steamed things have a bad taste, and the taste is relatively light and not delicious.

Actually, this is not the case, the steamed fish is dipped in a salty sauce, and it is fragrant in your mouth, which is guaranteed to make you more addicted the more you chew.

Prepare the ingredients you need:Fresh fish (sea bass is the best, there are fewer fish bones, so it is very suitable for children at home), green onions, ginger, appropriate amount of water, appropriate amount of cooking oil, steamed fish soy sauce (essential seasoning). Make a deodorized sauce:

That is, when steaming fish, you can't use cooking wine to remove the fish, if you use cooking wine, the steamed fish taste is absolutely very chai, so we want to make green onion and ginger water, which can replace cooking wine to remove the fish, and the effect is very good. Cut the green onion into pieces and the ginger into thin slices, put them in a clean bowl, pour in boiling water and let it cool naturally. <>

Clean the fish:After the green onion and ginger water is made, the fish is processed, and then the cool green onion and ginger water is poured over the fish and evenly spread by hand. Then cut a little more green onion and ginger slices, put them on the body and belly of the fish, and marinate for about 10 minutes.

Put cold water in a pot and bring to a boil, put the fish in the pot and steam it over high heat for 8 minutes (the fish needs to be steamed for a longer time).

Pour out the steamed fish water and remove the green onion and ginger:This time, you need to pour all the steamed fish water, ginger and green onions, re-spread the green onions and ginger shreds, then pour the steamed fish soy sauce along the edge of the plate, and finally, pour hot oil on the fish, it is best to pour it on top of the green onions and ginger shreds, so that a simple plate of steamed fish is ready, the taste is absolutely delicious, the fish taste is fresh and tender, and it will not be firewood and fishy, the whole family will definitely love it.

When making steamed fish, use tempeh oil, green onions, ginger slices, soy sauce, cooking oil, coriander, cooking wine, and other seasonings to make the fish tender and juicy.

Need to add some light soy sauce, green onion, marinade, ginger, tangerine peel. It's better to add a little more water. In this way, it will not be very firewood in the process of cooking.

Add more minced garlic, chopped sesame seeds, Lao Gan Ma, bean paste, light soy sauce, chicken essence, ginger, and green onions.

I don't know if you like to eat fish, I don't like to eat meat, but I like to eat fish very much, I love all kinds of fish, when I was a child, my family conditions were poor, I didn't have money to buy, so I went to the pond to fish, I remember that many children would dig small earthworms together, and then put them in canned bottles, tie a rope, and throw them into the pond, and then the fish will swim in in order to eat, you bring it up every once in a while, there will be that kind of small fish, big fish must not be able to get it, then you can only fish small fish, boys may be able to catch, Just do this kind of small fish like our girls, and fry it at home to eat, and it tastes very good. <>

Now that I have grown up, the economic conditions have improved, so I often buy fish to eat, especially steamed sea bass, which I like to eat the most, the taste is light, and I will not gain weight. <>

You only need to marinate it with cooking wine, ginger, garlic, and other condiments before steaming, and then put it on the steamer to steam, don't put salt, because the salt fish will become very chai, and the taste is not delicious, because I have done a lot of experiments, and every time I failed, and then I learned that I was wrong, you can also try it, sea bass can not only be steamed, but also barbecue, stewed soup, is also a good choice, can also be steamed for the baby to eat, very nutritious, often eat fish, can develop the baby's intelligence, To make her even smarter, fish is very rich in nutrients. <>

When I was a child, I could only eat small fish boys, and I could eat whatever I wanted when I grew up, so this generation is still relatively happy, and I have caught up with the good days, like the older generation is more unlucky, and I may not have a few days of good life, so we must cherish the present, remember not to waste food, the teacher said that wasting food is shameful, and I didn't know what it meant when I was studying before? Because I don't know how the food comes from, although the family conditions are also poor, but my parents never let me work in the field, maybe because I was a girl, I also thank my parents, I didn't let me suffer when I was a child, in fact, many children of the same age suffered a lot when they were young.

It is necessary to put some auxiliary materials, you can put some green onions and shrimp in it, or you can also put some big ingredients, pepper, star anise bay leaves, or you can add some Qi Sen cooking wine and edible salt to Gao Jingmu, which can play a role in improving the taste. Manuscript and.

Of course, you need to put some accessories to enhance the flavor, such as green onions, garlic and ginger, and then put in some cooking wine to remove the smell, the effect will be better.

You can do this, and by doing so, you can make the fish taste better, you can get rid of the fishy smell, and you can make the fish more delicious.

When steaming fish, of course, you should put a little seasoning, green onions, ginger and garlic, all of which should be cut into thin strips and placed on the surface, of course, a layer can also be spread underneath.

As I know, the steamed fish without salt and cooking wine is to ensure the taste of the fish. Pay attention to the time, pay attention to the order of the seasoning, pay attention to the heat, and pay attention to the food.

Know, Yeqing should pay attention to not to add these cooking wines, after adding them, the nuclear defeat will destroy the original taste, and it will look particularly stiff after cooking, but you must cook for a longer period of time, you can add some other condiments.

I know why. The reason is that the salt and cooking wine will affect the texture and taste of the steamed fish. Pay attention to control the heat, and you should also pay attention to control the fried fish all the time, and don't let the fish stick. Stupid slippery.

Steamed fish generally need fresh fish, steaming pays attention to the original taste, is to use the freshness of the fish to make the seasoning try not to use foreign condiments, generally steamed with mostly marine fish, such as sea bass, grouper, etc., these fish themselves are originally with a trace of salty taste no matter what kind of fish, before steaming must be cleaned, remove the scales and internal organs, especially to wash the black clothes in the abdominal cavity of fresh fish. This is the key to ensuring that the fish is not fishy.

<> After the fish is processed and washed, the salt is evenly smeared on the surface of the whole body of the fish, marinated for half an hour, put ginger, green onions, cooking wine on the pot to steam, after steaming, pour out the ginger, green onion and water, add some shredded green onions, steam the fish soy sauce, and drizzle with hot oil. Steaming can preserve the freshness of the fish itself, for the delicious fish, steaming is undoubtedly the best cooking method to preserve its deliciousness, in order to maintain the freshness of the fish, salt should be put later, because salt will make the fish lose moisture, and the salted fresh fish will lose its freshness and tenderness.

There is no need to put salt in the steaming process, and a little salt is lightly smeared on the surface of the fish before steaming to remove the fishy flavor and enhance the flavor. Put the soy sauce and a little clear oil in a small bowl, wait for the water in the pot to boil, steam it with the fish, and then take it out of the pot with the fish and pour it on the fish. When steaming fish, the heat must be grasped well, the pot is boiled for ten minutes, the water is controlled, the fish is sprinkled with green onions, ginger, poured with hot oil, and then poured in the seasoned sauce [steamed fish soy sauce is also OK] A plate of steamed fish can be served.

When steaming fish, how long to steam depends on the type and size of the fish, generally scaly freshwater fish can be out of the pot in about ten minutes, and scaleless freshwater fish should be a little longer, in about fifteen minutes. The steaming time of saltwater fish is about 8 minutes, my family does not put salt, just put fish sauce or steamed fish soybean oil, green onion and ginger shreds spread on the plate, fish on green onion and ginger shreds, and then pour fish sauce or steamed fish soybean oil on the fish, steam for 8 minutes, and finally pour hot oil after the pot.