How long is the best time to steam sea bass? How long is the best time to steam sea bass?

10 minutes. Steam the sea bass for 10 minutes and simmer for another 3 minutes to cook. The specific method is to prepare: 1 sea bass, a little green onion, a little steamed fish soy sauce, a little ginger, a little garlic, and a little green pepper.

First of all, the prepared sea bass is processed, washed with water, and the back is cut. Then use a knife to shred the green onions.

After the sea bass is cut, sprinkle with salt, ginger, garlic, and green peppers, and sprinkle evenly.

Steamed fish is my favorite dish, and sea bass is also the most commonly steamed fish because it is easier to sell, cheaper, has no small spines, and has delicious meat. In addition to the freshness of the fish itself, the steaming time is also crucial, so let's talk about it.

How long is the best time to steam sea bass? 】

The simplest thing to look at is the result first: Generally, 1 kg of sea bass can be steamed for about 7 to 8 minutes on high heat. There is a range in this time, because the fish cannot all grow to 1 catty, and the sealing situation of each steamer is different, and the firepower of the stove is also somewhat different, so the accurate time must be at least once by yourself, and then adjusted according to the actual situation.

We have said the method of steaming fish before, so let's briefly repeat it here: first rinse the sea bass, then put ginger slices on the plate, stuff some ginger slices and green onions into the belly of the sea bass and put them on the plate; After the water in the steamer is boiled, put the sea bass in and steam it on high heat for 7 to 8 minutes; After steaming, pour out the water on the plate, remove the ginger slices and green onions, put some fresh ginger shredded onions on the fish, then burn a little hot oil and pour it on to stimulate the fragrance, and then pour some light soy sauce to complete the steaming sea bass.

In fact, the fresh sea bass will not be fishy when steamed, but it should be noted that the water on the plate must be poured out, and the steamed green onion and ginger must also be removed. If you are really afraid of a fishy smell, you can smear a little cooking wine on the fish, and then put it in to steam. The fish is a little transparent if it is not thoroughly steamed, and you can use it to visually observe whether the fish is just steamed when you first make it.

What kind of fish do you like to eat? Personally, I prefer sea bass and treasure fish, especially steamed, which are very delicious and less spiny fish.

The length of time to steam the sea bass depends on the size of the fish and the way the flower knife is presented.

Sea bass, the most eaten by families is river perch, so the size of river bass is generally about one and a half catties.

Oversized sea bass are also a rarity in the market.

There are several ways to bloom the knife, but the time of cooking is not much different.

The following knife can be reduced by 30 seconds for the same weight.

Another point is that when steaming fish, you must wait until the water in the steamer is boiling, and then put the fish in after steaming.

Finally, let's talk about the relationship between weight and time.

Steam about a pound of sea bass for 6 minutes.

Steam for about one and a half pounds for 7 minutes.

One and a half catties to 2 catties of sea bass are steamed for 8 minutes.

If you have more than two catties of sea bass, please make another method, such as pan-fried or braised seabass.

Steaming more than two catties of sea bass has no advantage.

Steamed sea bass and eat it.

Xiaoxiu Private Chef, a private chef who shares simple and happy food.

I don't really know how long it takes to steam, I steam it for fifteen minutes at home, so I'll talk about what I do at home.

After the water is boiling, steam in the pot for 8 minutes.

Preparation of steamed sea bass:

Ingredients: 600g sea bass

Excipients: 1 tablespoon of lard, a pinch of salt, an appropriate amount of steamed fish soy sauce, an appropriate amount of cooking wine, an appropriate amount of ginger, an appropriate amount of green onions, and 2 millet peppers.

2. Cut the green onion into sections, remove the seeds and shred the millet pepper, cut the ginger into shreds, spread half of the ginger shreds on the fish plate, put the fish on the ginger shreds on the plate, and spread the other half of the ginger shreds and millet peppers on the fish.

3. After the water in the pot boils, put in and steam for 8 minutes.

4. After steaming, pour out the juice.

5. Pour the steamed fish soy sauce over the fish and put the green onion knots.

6. Heat the lard.

7. Pour hot oil over the fish.

8. Pour out the juice again, mix with the juice in step 4, add a little salt and stir well, and finally pour the soup on the fish.

9. Finished products. <>

Generally speaking, it only takes about 12 minutes to steam the fish, and you don't have to worry about being undercooked and steam it until more than 20 minutes, so the fish will be very old and have a bad taste. Especially for steamed sea bass, we need to steam the fish in soy sauce, but don't put too much, just a few drops to change the color and flavor of the fish juice.

If you don't know when the sea bass will be cooked when it is steamed, you can actually use chopsticks to insert the part of the fish belly, the belly of the fish is relatively thick, if you can easily pull out the chopsticks without sticking to the fish, it proves that you can, if you steam it again, the fish will become old.

Nutritional value of sea bass:

1. Sea bass is rich in protein, vitamin A, B vitamins, calcium, magnesium, zinc, selenium and other nutrients; It has the effect of tonifying the liver and kidney, benefiting the spleen and stomach, dissolving phlegm and relieving cough, and has a good tonic effect on people with liver and kidney insufficiency; People who are allergic to it and prone to eczema should not eat it.

2. Perch can also treat fetal restlessness, less milk and other diseases, expectant mothers and women eat perch is a nutritious food that not only replenishes the body, but also does not cause overnutrition and leads to obesity, and is a good product for fitness and blood, spleen and qi and body health;

3. There is more copper in the blood of sea bass, copper can maintain the normal function of the nervous system and participate in the function of key enzymes in the metabolism of several substances. <>

After the water is boiling in the steamer, the best time is to steam the sea bass for 20 to 30 minutes.

I often eat sea bass once every two or three days, steam for 7 minutes each time and simmer for 3 minutes, the fish is very tender, and if there is fish roe in the stomach, it will be 15 minutes.

The sea bass is steamed in a pot about 8 to 10 minutes after boiling. The fish is tender.

Shredded ginger in cooking wine.

Cut three knives on each side of the sea bass.

Add salt and mix well.

Salt should also be smeared in the belly of the fish.

Put the shredded ginger into the incision to remove the smell.

Small red pepper finely chopped.

Place the shallots and small red peppers on top of the fish.

Drizzle the hot oil over the green onion and chilli.

That's it.

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Steamed sea bass for 8 minutes is best.

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, wash them, gently scratch a few knives on the fish, touch some salt, put the fish on the hungry Danxing plate with chopsticks, and hold it up to mature.

After the water boils, put the fish into the steamer, take it out after 3 minutes, pour out the fish soup on the plate, and then put it in the steamer to continue steaming, the fish has no fishy smell after cooking. When steaming expensive live fish, only add salt, shredded green onions, and a very small amount of shredded ham to the soup after 3 minutes of steaming, and no other seasonings are used to accentuate the flavor of the fish.

After the sea bass is steamed, shred the green onions, carrots and peppers, take the sea bass out of the steamer, take out the ginger between the fish, garnish it with vegetables, pour the steamed fish soy sauce, and pour in the hot oil.

Perch Fishing Buying Tips:

There are two types of sea bass: freshwater sea bass and sea bass. The sea bass has a silver body, a greenish-gray pattern on its back, and small black spots, and a silvery-white belly. Sea bass is the spawning season from October to April of the following year, and it is the best time to eat sea bass.

Freshwater sea bass tastes good and is more expensive. If you buy frozen sea bass pieces sold in the market, you need to carefully select, as long as the meat is dull, soft and late, and has no elasticity and no luster, it is not fresh and should not be purchased.

Summary. Method 1: The length of steaming time depends on the size of the fish and the steaming method, the larger the fish, the longer the steaming time.

The steaming method also has a lot to do with it, the whole steam will be slower, the steam will be slightly faster when it is cut open, and the fastest steam the fish by cutting it into thin pieces. The normal steaming time is 8 to 12 minutes.

Method: The length of steaming time depends on the size of the fish and the steaming method, the larger the fish, the longer the steaming time. The steaming method also has a lot to do with it, the whole steaming will be slower, the steam will be slightly faster when it is cut, and the thinning section of the fish will be the fastest.

The normal steaming time is 8 to 12 minutes.

The sea bass is generally steamed for about 8 minutes to cook, and the water needs to be boiled in the pot to grow the liquid. The specific 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 under boiling water for 8 minutes before cooking.

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 perch, the thicker the meat, the slower the heating speed, so it is recommended that the buried section of the perch is at least boiled with water and steamed for 10 minutes before eating; 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.

1. Generally, 1-2 catties of sea bass should be steamed in a pot for 8 minutes and cooked. Because the sea bass is compact and fatty, it will be slightly slower than the general fish to be heated, and the liquid 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.