For steamed fish, the soybean oil is poured out of the pot after steaming or steaming

After putting. Tip 1: The weight of the fish is controlled at about 600 grams, and the volume of such a size is placed in the fish plate, which looks beautiful, and the raw and cooked heat is easy to grasp;

Tip 2: When cleaning up the fish, you can cut off the backbone of the fish from the abdomen (sawed off with the tail of a knife) to prevent the overall deformation of the fish due to the contraction of the fish bones after steaming, but if your craftsmanship is relatively rusty, it is okay not to cut it, so as not to spoil the fish before it starts steaming. After cleaning up the fish, rub lard on both sides of the fish (clear oil is also OK), and dip it in a little white wine (you can also try dipping some foreign wine, maybe creating a new flavor);

Tip 3: 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;

Tip 4: Take a large piece of old ginger, take the longest section and cut it into uniform and beautiful slender strips, take the middle section of the green onion (not clear and white, the same length as the ginger shreds) and cut it into shreds, (for the sake of beauty and appetite) spread it on the fish plate, and then sprinkle some green onions and ginger shreds on the fish after putting the fish into the plate;

Tip 5: Be sure to put the fish into the pot after the water in the steamer is boiling (don't steam the fish in cold water, then smash the pot.) The secret of many steamed dishes is that the food is steamed in a pot after the water is boiled);

Tip 6: Steam for 6-7 minutes and then turn off the heat (heat is the top secret);

Tip 7: After turning off the heat, don't open the lid of the pot, don't take out the pot for the fish, 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 body (not put MSG, in order to be light and tender), and then put a few loose coriander on the table at will to eat.

Features: This fish is as tender as tofu and fragrant as crab meat, light and refreshing. If there are others present at the time of eating, you should quietly aim your chopsticks at the belly of the fish (the most tender and fragrant essence) as soon as possible.

Pour it on before it comes out of the pan, let the oil heat for a minute or two, and it will be fragrant when it steam out!

That's the right question! Of course, it will be better to pour soybean oil out of the pot after steaming! Because the residual temperature just out of the pot is enough to heat the soybean oil to a certain temperature.

If you put it down and then steam it, the high temperature will make the soybean oil taste strong, which will lose the flavor of the fish. Thank you! Hope it helps!

The final step of making steamed fish is to drizzle hot oil, what kind of oil is generally better, is soybean oil okay?

Soybean oil, blended oil, peanut oil, and corn oil are all OK.

There are also tricks to making a steamed fish.

Prepare a sea bass, wash it, and make a knife on the fish to make it taste better. Then put the thinly sliced ginger and coriander in the belly of the fish and the knife edge on the fish, and marinate for about 5 minutes to better remove the fishy smell. After 5 minutes, sprinkle salt and cooking wine evenly and marinate for about 5-10 minutes.

At this time, you can take out the coriander from the fish belly, or reprepare the fresh coriander, put the coriander and ginger slices evenly on a clean plate, and then put the marinated sea bass on the plate. At the same time, add water to the pot, bring the water to a boil over high heat, and then put in the sea bass and start steaming (this step is also easy to make mistakes, remember not to steam the fish in the pot under cold water).

When steaming sea bass, you need to pay attention to the heat, not too big and not too small. Keep the time at 5-10 minutes, don't steam for too long, otherwise you will lose your tenderness. After waiting for the fish to steam and then discard the soup from the plate to avoid any residual fishy smell affecting the taste.

Then sprinkle the prepared steamed fish soy sauce on the fish, and you can also put some coriander, chopped green onions, or carrots on the fish as a decoration, and finally, after sprinkling the hot cooking oil on the fish, the delicious steamed sea bass is ready.

Oil without a special smell will do. Soybean oil, salad oil, olive oil, rice oil, corn oil, camellia oil are fine, do not use flax oil, this is not suitable for heating. Don't use sesame oil, the fragrance is not appropriate, don't use lard, it will condense when it cools.

Hello! I think the last step of steaming fish, pouring hot oil should be the best salad oil, but it is also okay to use soybean oil, soybean oil must be fried, otherwise there will be beany smell, so soybean oil is also okay.

Yes, because it is generally possible to use soybean oil to make steamed fish, and the fish is very fragrant.

In general, you can use any kind of oil when steaming fish, such as soybean oil, peanut oil, salad oil, olive oil. Or yes. Other rapeseed oil and so on are fine.

The last step of making steamed fish is to pour oil with relatively light taste, such as rapeseed oil, corn oil, etc., which can not only retain the umami of the fish, but also make the fish taste more delicious and nutritious.

What kind of oil is used to pour hot oil in the final step of making steamed fish?

Soybean oil and salad oil are all OK, preferably peanut oil, boil to boiling point, and pour onions, ginger and dried chili peppers to taste.

If you want to make steamed fish, it is best to use salad oil. The light flavor of the oil will not overshadow the flavor of the fish. Steamed fish mainly eats the umami flavor of the fish. You must use it, and you can't have an oil that smells weird.

Soybean oil is also OK, or it can be used with other salad oils, sunflower oil, and peanut oil.

The last step to make steamed fish is to pour hot oil and soybean salad, or it is best to pour peanut oil on the shredded green onion and dried chili peppers, so that it can have a flavor.

The last step of making steamed fish is to ask you what kind of oil is better to use, is it okay to use soybean oil, and the last step of making steamed fish should be better to use lard. Soybean oil should not be made into halal dishes.

My experience with steamed fish is that you don't need to drizzle oil, if you have to drizzle oil, a light flavor of oil is more suitable, such as corn oil, which will not mask the fresh aroma of the fish.

Cantonese steamed fish is poured with hot salad oil at the end, steamed fish soy sauce, and Northeast cuisine is poured with pepper oil.

I use the oil that I usually fry vegetables at home, and I can catch up with peanut oil or rapeseed oil, and soybean oil is no problem.

Maybe it's better to pay attention to what kind of oil is better.

Pour the steamed fish soy sauce, heat the oil in a pan, and then pour it over the fish Preferably with pigment oil.

It should be drizzled with tempeh oil first and then cooked oil. The wrong order affects the taste, because the effect of tempeh is to change the taste, and the oil is beautiful. If the oil is poured first, it will affect the absorption of tempeh by the fish.

It should be the latter, which will affect the taste, and if you make the former now, it may cause it to be very oily. When the time comes, I won't be able to eat a bite.

I think it's okay to put whichever one first, and the order doesn't affect the taste.

When making seafood dishes such as steamed fish, steamed fish soy sauce needs to be put later, that is, steamed fish soy sauce is put after the dish is steamed. Because a large amount of water will be steamed out of the dish during the steaming process, if you put the steamed fish soy sauce in advance, it will be diluted by the steamed water and will not have a good seasoning effect.

When making braised dishes, you can put the steamed fish soy sauce first. Because when making braised dishes, you need to fry them until they are colored, and then stew them to taste, and put in steamed fish soy sauce in advance to help color the dishes, so when making braised dishes, you can put the steamed fish soy sauce first.

Preparation method of steamed fish soy sauce

Professional version: light soy sauce, boiling water, oyster sauce, sugar, Maggi soy sauce, fish sauce, chicken powder, pepper, cooking wine or Cantonese rice wine (boil, soak in a soy sauce bucket of coriander, green onion and ginger, renew daily).

Regular version: light soy sauce, boiling water, oyster sauce, sugar, cooking wine, chicken powder, pepper (1:3 ratio of light soy sauce to water) (boil, soak in a soy sauce bucket of coriander, green onion and ginger, use for 1-2 days, and put in the refrigerator overnight).

Minimalist version: light soy sauce and boiling water (1:2 ratio).

Method: Wash the whole coriander with the roots and a piece of chives, twist it into a ball and put it in a bowl, put two slices of ginger into shreds and put it in a bowl, boil the light soy sauce and water in a ratio of 1:2, pour it into a small bowl of "green onion and ginger coriander" and soak it for 15 minutes.

In my house, when the fish is steamed, it is put out of the pot and poured with hot oil.

When braised with dark soy sauce, add it to taste.