It takes a few minutes for the sea bass to be steamed

It takes about 7 to 15 minutes to steam the sea bass. Steamed sea bass is a home-cooked dish, generally braised or steamed, steamed sea bass to ensure the freshness and deliciousness of the fish, the steaming time is 10-15 minutes, the best not to exceed 15 minutes, otherwise the meat of the fish will become old, and the taste will become very chai. In the process of steaming sea bass, you should also pay attention to controlling the heat.

If the fire is too large, it will also cause the fish to taste untasty, so it should be steamed over medium heat.

Precautions for selecting fresh sea bass1. See if the eyes of the sea bass are full: It should be noted that the eyes of fresh fish should be clear and transparent, and the eyeballs should not be too prominent, if they are bloodshot, they are not fresh.

2. Look at the gills: the gills should be bright red, and the gills should be a transparent liquid.

3. Look at the body of the fish: the head and tail are small, the spine is bent and punished, the epidermis is yellow and blue, and it is not excluded that the water pollution environment is serious.

The above content refers to Encyclopedia - Sea Bass.

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

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

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 meat of sea bass is compact and relatively 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 has high protein closed quality, 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 to steam the perch for at least 10 minutes before eating more than 2 catties of perch; 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.

Tips: (1) When steaming sea bass, add more water at a time to avoid insufficient steam and impermeable steaming fish. (2) When steaming sea bass, the fish should maximize the freshness and steam thoroughly, be sure to cut the flower knife, first thoroughly remove the fish scales, cut a knife from both sides of the back and swim your hands on both sides of the stomach to also draw a knife or a few knives.

3) When steaming sea bass, the offal and gills must be removed, which is also the key to removing the smell and increasing the freshness. (4) When you are disgusted with steamed sea bass, you can also smear some white sugar on the steamed fish, so that the steamed sea bass tastes fresher.

It takes about ten minutes for the sea bass to be steamed.

The steaming time of sea bass does not need to be very long, usually about ten minutes is enough. Steamed sea bass ** for about ten minutes, in fact, the sea bass has been steamed, at this time you can turn off the fire, and then steam it for about a minute with the residual temperature hall, the steamed fish meat is tender and smooth, and it tastes very delicious.

There are many species of fish in Chinese that can be called sea bass, and the four most common ones are: sea bass, the scientific name of Japanese real sea bass, distributed in the offshore and estuarine seawater and fresh water confluence. Songjiang perch, also known as fourgill perch, is a migratory fish that falls into the sea and is the most famous.

Largemouth bass, also known as California bass, is a new species introduced from the United States. River perch, also known as red perch and Wudaohei, is native to the northern region of Xinjiang.

Tips for steaming sea bass:

1. A flower cutting knife.

When steaming the sea bass, you need to clean the sea bass in advance, and then use a knife to make a few cuts on the surface of the sea bass, so that it is easy to absorb the flavor, and the steamed sea bass meat will be more tender. If you don't have a sword, the meat in the sea bass will be lighter and less tasty.

2. Marinate in advance.

After the sea bass is cleaned and the gills are removed, it is best to sprinkle some salt on the top of the fish and marinate it in advance, so that the taste is more delicious and the meat tastes more delicious.

3. Steam in a pot with hot water.

When steaming sea bass, it is recommended that you use hot water to steam in the pot, many people feel that it is convenient to steam in a pot on cold water, it is recommended that you boil the water first, and then put the sea bass on to steam, so that the steaming time can also be reduced, and the meat can also be kept tender.

Summary. How to make:1

Treat the fish, stuff the belly with green onions and ginger slices, and marinate for a while with salt, lemon juice and cooking wine. 2.Cut the ginger and green onion segments, split the green onion segments from the middle, put the ginger slices and green onion segments on both sides of the cut fish back, after the water in the pot is boiled, put in the sea bass and steam for 10 minutes.

3.Mix the steamed fish soy sauce and oyster sauce into a sauce and steam with the fish for 10 minutes. 4.

Heat the oil and pour it over the surface of the steamed sea bass.

Kiss steamed sea bass 5 10 minutes is best: the fish is delicious when it is tender. Of course, the steamed sea bass is not an exception, and the time is controlled between 5 and 10 minutes, and the steamed sea bass meat spike jujube is tender and smooth when eaten in the mouth.

And if it is less than 5 minutes, the Huai cavity can be undercooked, affecting the taste for more than 10 minutes, and the meat of the steamed sea bass will become old and have a bad taste.

How to make:1Treat the fish, stuff the belly with green onions and ginger slices, and marinate for a while with salt, lemon juice and cooking wine.

2.Cut the ginger and green onion segments, split the green onion segments from the middle, put the ginger slices and green onion segments on both sides of the cut fish back, boil the water in the pot and destroy the orange dates, put in the sea bass and steam for ten minutes. 3.

Mix the steamed fish soy sauce and oyster sauce into a sauce and steam with the fish for 10 minutes. 4.Heat the oil and pour it over the surface of the steamed sea bass.

The sea bass can be steamed for about 10 minutes.

The cooking technique of steamed sea bass is mainly steamed vegetables, and the taste is light, which is one of the traditional famous dishes of Guangdong Province. It belongs to the Cantonese cuisine, and uses sea bass as the main ingredient. Sea bass is rich in a variety of nutrients and has the highest DHA content among freshwater fish.

Choose about one pound of sea bass, the steaming time is just right, the fish meat is just cooked, delicate and smooth, and the deliciousness of the fish meat is completely presented. The soup has the sweetness of rice wine and the aroma of soy sauce.

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, and the fish will not 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.

Preparation of steamed sea bass:

Ingredients: 1 sea bass, 3 tablespoons of shredded ginger, 2 chives, 10g of coriander, 40g of rapeseed oil, 40g of water, 1 4 teaspoons of salt, 30g of soy sauce.

1. Wash the sea bass and scrape off all the scales first. Then lift the gills of the fish, cut the roots of the gills with scissors, take out the gills, and then take out the internal organs of the fish. Rub the black membrane in the belly of the fish completely, and then turn on the faucet to rinse the fish thoroughly.

2. Boil water in a pot, prepare a heat-resistant elongated dish for fish, put it on the steaming rack, steam it for 9 minutes on high heat, turn off the heat, cut a little with a knife, if the fish meat and fish bones can be easily separated, the fish bones are transparent and have been cooked.

3. Pour out the water in the steaming dish and sprinkle with some chopped coriander, shredded ginger and a small portion of green onion.

4. Pour the cooking oil, soy sauce and green onion into a stainless steel bowl, heat it and pour it over the steamed fish.

5. The middle part can be cut and the fish bones can be removed before eating.

6. Pour the sauce over the fish.