How long does it take to steam fish, and how long does it take to steam fish?

Generally, when steaming fish, steam the fish on high heat for 6-7 minutes, turn off the heat, then cover the pot and keep it for 5-8 minutes. Points to note when making steamed fish: Be sure to put the fish in the pot after the water in the steamer is boiling.

Steam for 6-7 minutes and turn off the heat. After turning off the heat, do not open the lid of the pot, do not take out the pot, use the residual temperature in the pot to "steam" for 5-8 minutes, and then pour the pre-prepared seasonings (soy sauce, vinegar, clear oil, little salt or no salt) all over the fish. When tidying up the fish, you can cut the backbone of the fish from the abdomen (sawed off with the tail of a knife) to prevent the whole fish from deforming due to the contraction of the fish bones after steaming, but if you are relatively rusty, it is okay not to cut it, so as not to spoil the fish before it starts steaming.

Once the fish is cleaned up, rub lard on both sides of the fish (clear oil is also fine) and dip it in a little white wine (you can also try some foreign wine, maybe create a new flavor). Mix about 50 grams of minced meat into a little soy sauce, sesame oil, salt, minced ginger and minced shiitake mushrooms and put them into the belly of the fish, which can not only make the fish taste fresher but also support the belly of the fish, so that the steamed fish is full. Take a large piece of old ginger, take the longest section and cut it into even and beautiful slender strips, take the middle section of the green onion (unclear and white, equal length with the ginger shreds) and cut it into shreds, (for the sake of beauty, induce appetite) spread on the fish plate, and then sprinkle some green onion and ginger shreds on the fish after the fish is put into the plate.

Steamed grass carp: Preparation method: wash the freshly processed fish, wipe off the water, rub the fish inside and out with 6 grams of salt, and sprinkle some monosodium glutamate and cooking wine on the fish body, put green onions and ginger in the belly of the fish, and steam it in a steamer for about 8 minutes to cook.

Drizzle with sesame oil and place the coriander on the head and tail of the fish or on both sides of the belly and back of the fish.

Peculiarity. This dish pays attention to the heat, is light and palatable, and has a unique flavor.

Technology critical. Accurate timing and firepower. The firepower is small, the time is not enough, the fish is fishy and undercooked; The fish meat is seriously dehydrated and the meat is old because of the high firepower or overtime.

Braised grass carp. Ingredients: grass carp.

Excipients: pork loin, shiitake mushrooms.

Seasoning: green onion, ginger, garlic, salt, sugar, white wine, pepper, light soy sauce, wet starch, sesame oil, edible oil.

Method:1Remove the internal organs of the grass carp and clean it, cut it into the word "well" on the body of the fish, coat it with salt and marinate it for a while, wash and cut the green onion, ginger and garlic into minced pieces, wash and cut the mushrooms into shreds, and cut the pork loin into shreds;

2.When the oil is 60% hot, put the whole fish into the pot and fry it until golden brown on both sides, remove and drain the oil;

3.Sit in the pot and light the fire, leave the remaining oil in the pot, pour in the minced green onion, minced ginger, minced garlic, shredded mushrooms, shredded meat and stir-fry, add salt, chicken essence, sugar, grass carp, light soy sauce, pepper, sesame oil, simmer for a while, and then thicken the pot.

Ingredients: 1 fish Accessories: green onion, ginger, steamed fish soy sauce, salt, oil.

1. Clean the fish, smear salt inside and outside, and put ginger slices on top.

2. Steam in a hot pot for about 10 minutes (time depends on the size and thickness of the fish).

3. Remove the steamed soup from the plate and remove the old ginger slices (or directly replace the plate).

4. Sprinkle the fish with chopped green onion and ginger.

5. Heat the oil in another wok, pour it over the fish, and pour in an appropriate amount of steamed fish soy sauce.

1 osmanthus fish (about 750 grams), 3 slices of cooked ham (25 grams). 6 slices (60 grams) of cooked bamboo shoots

3 large shiitake mushrooms, grams of refined salt, grams of monosodium glutamate, 25 grams of Shao wine, 10 grams of cooked chicken fat, ginger slices, and 1 green onion knot.

1. Wash the cinnamon fish and lay it flat on the cutting board.

2. Cut it from head to tail with a knife, and then cut it every 25 cm oblique slice on the back of the fish, and the knife is deep to the bone.

3. Take a large waist plate.

4. Put in the cinnamon fish, add Shao wine, ginger slices, green onions, cooked ham slices, and steam for 15 minutes.

5. After the cage is released, remove the green onion knots, ginger slices, and decant the original juice into a small bowl.

6. Blanch the shiitake mushrooms and bamboo shoots in boiling water, put 3 bamboo shoots on both sides of the fish body, separate the ham slices from the bamboo shoots, and cover the shiitake mushrooms on the bamboo shoots.

7. Pour the original juice into a wok, add clear soup, monosodium glutamate, refined salt and cooked chicken to boil, and pour it on the fish.

Ingredients: 750 grams of grass carp.

Excipients: pork (fat) 50 grams of sausages 50 grams of shiitake mushrooms (fresh) 10 grams.

Seasoning: 2 grams of ginger, 10 grams of coriander, 5 grams of salt, 3 grams of chicken essence, 20 grams of shallots, 1 gram of pepper, 15 grams of sesame oil, appropriate amount each.

1. First remove the scales of the grass carp, take out the internal organs, wash it with water, and then wipe the inside and outside of the fish body with salt;

2. Evenly shred sausages, fatty meat, and shiitake mushrooms for later use;

3. Put the green onion strips horizontally on the waist plate, then put the fish on it, put the ginger slices on the fish, and steam it in a basket for about 90 minutes until cooked.

4. Remove the ginger and green onion strips, drain the original juice and set aside;

5. Pour oil into a pot over medium heat, first pour the cooked oil on the fish, then put down the sausage, fatty meat, and shredded mushrooms and stir-fry, add the original juice, adjust the taste, and thicken and pour on the fish;

6. Drizzle sesame oil, sprinkle with pepper and clean coriander and put it on the fish tail.

How long it takes to steam a fish is mainly determined by the size of the fish, such as grass carp with a relatively large body and relatively old flesh, it takes about ten minutes, while fish such as medium-sized sea bass only need about seven or eight minutes. Secondly, the fire power of the stove is also a more important factor, and the steaming time of the special steamer or liquefied gas is shortened by one to three minutes compared with that of the natural gas stove. Remember not to steam the fish for too long, otherwise the meat will become old and the taste will deteriorate, and the nutrition of the fish will also be lost.

In addition, if you want to shorten the steaming time, you can change the knife and cut the fish in half from the middle when making the steamed fish, so that the steaming time can be greatly shortened, and the fish can be fully flavored.

2. What should I pay attention to when steaming fish1.SAIC

This is because whether the steam in the cooker is sufficient determines whether the steamed fish can be successful, so we must boil the water in the pot before steaming the fish, so that the internal steam is sufficient, and the steamed fish can be delicious.

2.Change the knife

Changing the knife is a very important part of steaming fish. Since steaming itself is a very light cooking method, if the fish does not change the knife, the fragrance of green onion and ginger and the taste of the seasoning will not be able to penetrate the fish, and the fish will be fishy and astringent when eaten, so it is best to change the knife before steaming the fish to make the fish more flavorful. In addition, if it is fresh enough fish, the seasoning only needs to add a little soy sauce, sesame oil and steamed fish soy sauce to be very delicious, if it is not so fresh or not in season fish, it is best to add a little cooking wine to reduce the smell and improve the freshness when steaming.

Steamed fish takes a few minutes to cook, depending on the size of the fish you choose. The fish itself is rich in protein, and the steaming method retains the freshness and nutrition of the fish to the greatest extent, and the taste is also very light, so you can usually try to make steamed fish, which is a very good home-cooked dish.

Steamed fish is generally steamed for 10 minutes. Wash the sea bass first, marinate it with cooking wine, ginger and other condiments for half an hour, and then put it in a pot to steam. After steaming for 6 to 7 minutes, pour out the water inside, then add fresh ginger and green onion shreds, steam the fish soy sauce together, and pour hot oil on the hot oil after getting out of the pot.

The time to steam the fish needs to be on a case-by-case basis, preferably no more than 15 minutes. It is very important to control the time of steaming fish, and the specific time needs to be determined according to the specific situation. If you want to make a good fish, the first step is to choose the fish material, and the key is to choose fresh fish.

The fish is then marinated to mask the fishy smell of the fish.

It is recommended to boil the water and steam the fish for about 18 minutes before eating, so that the steamed fish is more tender and delicious.

Steaming fish usually only takes half an hour, and if it takes too long, it is easy to steam the fish.

There are many types of steamed fish, and the time taken varies depending on the amount of time they take.

Let's take a few examples, the steamed fish in the average family are:1Steamed Wuchang fish for 6 minutes.

2.Steamed sea bass for 8 minutes.

3.Steamed turbot for 10 minutes.

There are other steamed fish to name a few.

For example, I work in a hotel kitchen, and the steamed fish is steamed in a steamer, which is shorter. If you steam it in a pot with natural gas at home, it is estimated that the time will be slightly longer by two minutes, and you must grasp this time by yourself, if the time is steamed, then the fish will not be tender.

Below I will share the steamed Wuchang fish that I made myself.

Prepare the materials first:

1.Be sure to pick a live Wuchang fish at the fish market.

2.When choosing Wuchang fish, remember to scrape off the black sticky skin in the stomach with a knife, so as not to steam the fish out of the fish.

3.The condiments to be used to prepare the steamed fish are mainly green onions and ginger.

4.Now we are going to start changing the knife, note that we plan to steam Wuchang fish here is to open the screen, because the Wuchang fish is steamed out of the open screen is good-looking, and the steaming time is shorter, so that the whole fish is more tender.

5.Yes, the Wuchang fish should be changed to the above flower shape, pay attention to the fish to change the knife from the back, and then all change to thick slices of chopsticks, leave a little bit at a centimeter of the fish's belly without cutting off, and then put it in a stack according to the picture above.

6.Start steaming, add a grate to the pot at home and add an appropriate amount of water, and when the water is boiling, put the fish on the top of the grate and cover the pot, steam for 8 minutes on high heat, remember the steaming time here!

7.In the process of steaming the fish, we can cut the shredded green onion and ginger and prepare the oil when the fish is steamed.

8.After the fish is steamed, sprinkle with our steamed fish soy sauce, remember not to have too much, just a thin layer at the bottom of the dish to avoid being too salty.

9.Sprinkle the shredded green onion and ginger we prepared on top, then boil some hot oil and rinse.

Generally, it only takes about 15 minutes, but when steaming the fish, you should put the seasoning away.

It usually takes 15 minutes to steam the fish, which ensures that the meat of the fish is the most tender. Steamed fish generally does not require much cooking skills, only need to put the processed fish, plus seasonings in the pot to steam it, the fish itself is very smooth and tender, in order to maintain the fresh and tender taste of the fish to the greatest extent, it is generally recommended to steam the fish for 15 minutes on medium heat.

Fifteen minutes of steamed fish is sufficient. At this time, the steamed fish has the best taste, it tastes delicious and the meat is firm.

When it comes to steamed fish, how long is the best time to steam it?

When cooking steamed fish, the size of the fish will also affect the time of steaming the fish. Under normal circumstances, about two catties of fish need to be steamed on high heat for about seven minutes. In addition to this, the type of fish also affects the time it takes to steam the fish.

If you want to steam grass carp, it will take a long time. If the steamed fish is carp or sea bass, the time required is relatively short, about 7 minutes.

Below, let's take a look at the specific method of steaming sea bass. Before making steamed sea bass, we should prepare the necessary ingredients: fresh sea bass, cooking wine, chopped green onions, tempeh, ginger.

First of all, all we have to do is clean the sea bass and then make a few cuts on the fish with a knife. Next, massage the fish body with cooking wine and ginger slices, which can make the fish more flavorful.

Place the processed sea bass on a plate with shredded ginger, which will make the fish smell much less. Put an appropriate amount of water in the pot, boil the water, and then add the sea bass to steam. The sea bass is steamed for about 7 minutes and ready to come out of the pan.

Once out of the pan, sprinkle a layer of shredded ginger and green onions on top, then pour a layer of hot oil over it. In this way, a super delicious steamed sea bass dish is ready.

Therefore, when making steamed fish in the future, it is necessary to control the time of steaming fish according to the size of the fish and the type of fish. Only by controlling the right time will the fish be fresh, tender and tasty.

The steaming time of fish is generally calculated from the boiling of water in the pot, and the steaming time is different for different types of fish and different sizes of fish, generally between 8 minutes and 15 minutes.

For example, a common sea bass weighing between 500-600 grams on the market is generally best steamed for 12 minutes; The common multi-treasure fish on the market weighs about 750 grams and needs to be steamed for about 15 minutes; Mandarin fish on the market with a weight of about 750 grams is steamed for about 10 minutes;

2 How long does it take to steam fish for 2 pounds of fish.

2 pounds of fish is generally larger, it is not recommended to steam the whole one, so it takes a long time to steam, it is easy to cause the fish to be steamed old, it is generally recommended to cut the fish into a peacock open screen with a knife, so that it only needs to be steamed for 10-15 minutes, and after the subsequent drizzling of steamed fish soy sauce, the fish meat is also relatively delicious.

3 Tips for steaming fish.

1.Bring water to a boil in the lower pot.

Steamed fish must be boiled in the steamer, and then put the fish in the pot to steam, so that the fish can be quickly steamed and the meat is more tender.

If the fish is steamed in a pot under cold water, the protein of the fish will slowly tighten in the gradually warmed water vapor, and the cold water steaming time will be longer, so the steamed fish will become old and taste worse.

2.After steaming, add salt.

If you put salt in the steamed fish at the beginning, it will cause the protein of the fish to shrink, which will reduce the tenderness of the sea bass, and you can drizzle the sauce after steaming.

3.Steamed fish can't be too big.

Pay attention not to be too big for steaming fish, it is generally best to control it at about 600 grams, it is really good to arrange the volume, and the heat is easy to grasp.

4.Steam over high heat.

The steamed fish dendrobium must be steamed over high heat throughout the whole process, so that the fish can be steamed in the shortest time and the freshness of the fish can be maintained.