Steamed sea bass hot or cold, steamed sea bass boiled or cold

Steam in a pot under boiling water.

Generally, steamed sea bass should be steamed in the pot after the water is boiled, which can reduce the time of steaming the fish, so that the fish meat is steamed quickly, and the fish will be more tender.

If it is a pot under cold water, it will take longer to heat the fish, which will make the fish firm and not tender enough.

How long does it take to steam steamed sea bass after boiling water.

About 12 minutes.

The time of steaming fish should not be too long, because if the meat is too long, the fish will taste woody due to the aging of the meat, and it will not be delicious. Generally, 1 kg of sea bass is best steamed for about 12 minutes after the water is boiled. Pay attention to the steaming time should not be too short, otherwise the fish will stick to the fish bones when eating, and it cannot completely kill bacteria and parasites, which is not conducive to health.

Is steamed sea bass steamed over high heat.

That's right, steam over high heat.

Steamed sea bass is generally steamed over high heat, and this cooking method is also called fierce steaming. The fire can steam the ingredients in the shortest time, shortening the steaming time, so that the steamed sea bass will be more tender and will not lose its freshest taste.

Steaming over medium heat is generally used to steam pasta such as steamed buns, as well as egg custard; Low heat is suitable for steaming some fermented pasta in winter, such as fat cakes, flower rolls, steamed buns, etc.

Precautions for steaming sea bass.

1.Remove the fishing line.

Sea bass has a fishing line, also called a fishy line, which must be removed before steaming, otherwise it will be more fishy when steamed. The line of the sea bass is on the back of the fish on both sides of the body, and it can usually be seen by scraping off the scales. Cut a knife in the gills and tail of the fish, and there is a white spot at the cutting position that is the fishing line, pinch the line with your fingers, gently pat the back of the fish and then draw it out, it is best to start pumping from the gills of the fish, the same on both sides.

You can also ask the stall owner to help remove the line when you buy fish.

2.Remove the black film.

There is also a black membrane in the abdomen of the sea bass, which is also a fishy part of the sea bass and needs to be removed.

3.Marinate without salt.

If you want the steamed sea bass to be tender, be sure not to add salt when marinating, as this will cause the meat to become firm and the texture to become woody. It is recommended to add ginger, chives, and cooking wine to marinate.

4.Freshwater sea bass is more tender.

There are two types of sea bass: sea bass and freshwater sea bass, and if you want to eat the tender sea bass, you must choose the freshwater sea bass when you buy it. The freshwater perch on the market is generally fresh, the meat is tender and elastic, the fishy smell is not heavy, and it is more fragrant. Sea bass, on the other hand, is generally chilled, the meat is more woody, and the fishy smell is stronger.

Whether the sea bass is steamed in hot water or cold water should be steamed in cold water and steamed in cold water to have a certain salty taste.

Steamed sea bass water boiled. Because the meat of the sea bass itself is relatively tender, if it is steamed in cold water for a long time, then in the end it will seriously damage the nutrition in the sea bass, and it will also destroy the taste of the fish, because the best way is to steam it with hot water, many people do it wrong, no wonder it is fishy and firewood, and the steaming time does not need to be too long, as long as it is steamed with hot water for 10 minutes, if the time is too long, the meat of the fish will be old.

Precautions for steamed sea bassThe steamed sea bass is salty and fresh, and it is one of the famous dishes in Guangdong Province and belongs to the Cantonese cuisine. Sea bass is rich in a variety of nutritional values and has the highest DHA content among freshwater fish, so steamed sea bass is especially brain nourishing and suitable for the elderly and children.

Generally, the sea bass is about one pound of perch, the steaming time should be just right, the meat is just cooked, tender and smooth, and it tastes slippery, so it is the correct operation step. The soup of the fish is mixed with the aroma of sake, soy sauce and sauce, and every bite of it is a pleasure to eat.

The above content refers to Encyclopedia - Steamed Sea Bass.

Steamed, of course. First, the sea bass is processed, then a few knives, cut some shredded green onion and ginger and cooking wine to marinate for an hour, then put the marinated fish on a plate, wait for the water to boil and put it in a pot to steam. Finally, put in the ginger and green onion again from the pot, then drizzle with hot oil to stimulate the fragrance, and pour in the steamed fish soy sauce.

Steamed sea bass should be steamed in cold water so that the steamed fish will be delicious and delicious.

Cantonese steamed sea bass, boiling water pot steaming or cold water pot steaming, teach you the simplest home-style method.

How long is the best time to steam the sea bass after the water boils1, steam the sea bass after the water is boiled for 10 12 minutes. If the fish is steamed for too long, it will be very old and the taste will be very poor. 2. If you don't know when the sea bass is steamed, you can use chopsticks to insert the part of the fish belly, because the fish belly meat is relatively thick, if you can easily pull out the chopsticks without sticking to the fish, it proves that the steaming is good, if you steam it again, the fish will become old and the socks will affect the taste.

10-12 minutes. If the fish is steamed for too long, it will be very old and the taste will be very poor. If you don't know when the sea bass is steamed, you can use chopsticks to insert the part of the fish belly, because the fish belly meat is relatively thick, if you can easily pull out the chopsticks without sticking to the fish meat, it proves that the fish is steamed, and if you steam it again, the fish will become old and affect the taste.

What are the skills of steaming sea bass: 1. Do not take the internal organs from the stomach part of the sea bass when steaming, take chopsticks to wring the internal organs out of the mouth, and wash them.

2. When steaming the sea bass, you should make a few strokes, touch some salt and put it on a plate with chopsticks, so that it is easy to steam.

3. After steaming the sea bass for 3 minutes, take out the fish soup and pour it out, and then put it in the steamer to continue steaming, so that the fish will not smell after cooking.

4. After steaming the sea bass for 3 minutes, add salt, shredded green onion and very little shredded ham when pouring the soup, and no other seasonings are used to highlight the flavor of the fish.

Steamed sea bass can be steamed in water for 6-8 minutes, and the correct method is as follows:

Ingredients: Appropriate amount of sea bass, 5 grams of steamed fish soy sauce.

Auxiliary ingredients: 3 grams of cooking wine, appropriate amount of shredded ginger, appropriate amount of pepper slices, 3 grams of chicken powder, 3 grams of salt 1, clean up the sea bass.

2. Add cooking wine, shredded ginger and chili pepper.

3. Put it in a pot of boiling water and steam it over high heat for 6 to 8 minutes.

4. Pour in chicken powder, salt, steamed tempeh sauce and fish sauce.

5. Drizzle the fish out of the pot with the seasoning sauce.

6. Remove from the pan and serve.

Chef's Show Chinese New Year's Eve Rice Series Recipes: Steamed sea bass, the cooking skills of steamed sea bass are mainly steamed dishes, and the taste is salty and fresh. Steamed sea bass is one of the traditional dishes of Guangdong Province.

It belongs to Cantonese cuisine, one of the seafood recipes, with sea bass as the main ingredient, and the cooking skills of steamed sea bass are mainly steamed dishes.

The weight of the sea bass is suitable in catties, remove the scales and wash and set aside. Green onion and ginger should be cut into two kinds, one is filament, and one is a thick section Step 2 Steamed sea bass**.

You can cut a knife on both sides of the fish, or you can cut a knife on the back of the fish. The back of the fish is cut with a knife to make the fish look complete and cooked through.

Step 3: A home-cooked way to steam sea bass.

Place green onions and ginger segments at the bottom of the steaming tray, not for flavor, but for the simple practice of steaming sea bass in step 4 for breathability.

My pot is small, so I had to use another steaming plate, so I had to cut the fish head to put it down Step 5 How to eat steamed sea bass.

Bring the water to a boil, then put it on a steaming plate, steam on high heat for 2 minutes, change to medium heat for 6 minutes, turn off the heat and simmer for 3 minutes. The time must be mastered, and it is flexible according to the size of the fish, but the meat is not so tender after steaming for a long time, and it is easy to be undercooked after steaming for a short time.

Step 6: How to make steamed sea bass.

When the pot is raised, be sure to pour out the steamed water to remove the fishy smell.

Step 7: How to fry steamed sea bass.

Sprinkle fine green onions and ginger shreds on the fish, burn a spoonful of hot soybean oil, pour it on the fish, and the aroma wafts out when you hear the sizzling sound.

Step 8: How to cook steamed sea bass.

Pour in the steamed fish soy sauce and sprinkle with the color of goji berries.

How to cook sea bass? Of course, I still choose to steam.

1.Remove the tail of the sea bass first, then use a knife to cut the back of the fish, and smear the whole body of the fish with a little salt, 2Then stuff the fish maw with shredded ginger, garlic, and green onions, 3Put the sea bass on a plate again, drizzle with soy sauce, oil, a few drops of white vinegar (no white vinegar, black vinegar is fine), marinate for about 20 minutes, 4Add water to the pot and bring to a boil, 5Then put the sea bass in the pot, cover the lid and steam over high heat, then turn to low heat and steam for 7-8 minutes, 6Don't rush the steamed fish out of the pot, sprinkle chopped green onions on the fish first, and let the steam steam out the fragrance of the green onions before coming out of the pot.

The sea bass made in this way is fresh and tender and absolutely delicious.

If you want to eat the original flavor, you have to steam, and if you want to eat the rich flavor, you have to braised it. No matter what the taste is? It's up to you to like it.

If you want to eat the umami of sea bass, it is steamed, cleaned and cleaned, cut a few bites on the fish with a knife, and marinated with green onion and ginger salt for ten minutes. Boil water and steam for 12 minutes, cut some green onions and ginger shreds, sprinkle with hot oil, and drizzle with steamed fish soy sauce. You can enjoy the food.

The sea bass still tastes best when it's steamed, I think. Place the green onion and ginger slices under the plate, put two chopsticks on the plate and place the fish on top. The fish is cut twice along the back from head to tail, and then the ginger slices are stuffed into it, put it in the pot and steam, and put more water, so that the water vapor is large, and the steamed fish meat is more delicious.

After boiling the water, steam for about 10 minutes, depending on the size of the fish.

After steaming the fish, throw away the steamed soup and throw away the green onion and ginger. Freshly chop the shredded green onion and ginger and top the fish. Then mix the sauce (light soy sauce, sugar, oil), stir and pour it on the fish, and then splash the hot oil, and it's ready!

Sea bass is usually steamed, and if the fish is fresh, it tastes good without adding too much seasoning.

My main approach:

Add salt and peppercorns and steam.

Add a little salt to the sea bass and marinate it, add a small amount of Sichuan pepper, steam it for 15 to 20 minutes after the water is boiled, you can add a little peanut oil when steaming, or after steaming, heat the oil and pour it on.

Add steamed fish soy sauce, light soy sauce and shredded green onion.

Wash the sea bass, add steamed fish soy sauce and a small amount of light soy sauce to taste, put it in a pot and steam it for 15 to 20 minutes, or you can put it in the microwave to heat, the meat is also very tender. Once out of the pan, add the shredded green onion and drizzle in a little hot oil.

When you make steamed sea bass for the first time, you will inevitably not know the time to steam the sea bass, and you don't know whether to use cold or hot water, and how to steam it to be tender and delicious.

How long does it take to steam sea bass to cook?

The sea bass is generally steamed for about 8 minutes before cooking, and it needs to be boiled in water. 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.

Is it better to steam sea bass in cold or hot water?

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.

What are the tips for steaming sea bass to be delicious and tender?

If you want steamed sea bass to be delicious and tender, you need to pay attention to the following 3 points:

1. Steamed sea bass does not need to be salted. Many people will do steamed sea bass like other fish first marinated with salt for 10 minutes before steaming, in fact, this will lead to more water sea bass dehydration in advance, and then the steamed sea bass meat quality will also be affected, it is recommended that when you steam sea bass, wash and drain the fish and draw a flower knife to facilitate the flavor, wipe it with salt and cooking wine and steam it directly on the pot with water, no need to marinate it again, so that the steamed fish meat can be flavored and delicious;

2. Steamed sea bass needs to be cut on the back. Many people steam sea bass at home, sea bass does not know how to scratch the knife, are directly washed and marinated on the pot steamed, in fact, the sea bass itself is not good to heat, and our family fire is far less than the size of the hotel, the heat conduction is slower, so we steam the fish for a short time can not be cooked and can not be eaten, and the steamed fish will grow old and old, so at this time we must first cut the thicker sea bass into a 3 cm hole on both sides of the back to increase the heating area, so that the sea bass can be steamed faster and less dehydrated, and the meat is delicious and tender。

After cleaning up the sea bass, put ginger slices, shredded green onions, pour steamed fish soy sauce, and steam it directly in a steamer, which is the easiest way to make sea bass.

It should be steamed. Sea bass is delicious and doesn't need to be spiced too much. Steaming is the best way to reflect the freshness and fragrance of its meat.