Is steamed fish steamed in boiling or cold water, is steamed fish steamed in boiling water or cold w

Steamed fish is steamed in boiling water.

It is best to use hot water to steam the fish, because the steaming time of cold water will be longer, which may cause the fish to become old, and at the same time, the fishy smell cannot be dissipated, resulting in the meat is too fishy. When marinating the fish, it is necessary to serve it with some ginger and shredded green onions, so that the fishy smell can be better removed.

Tips for steaming fish

1. Don't splash the oil too hot, otherwise it may make the fish old.

2. Steamed fish is mainly to eat the deliciousness of the fish, so it is not advisable to add too many ingredients, otherwise it is easy to cover up the umami of the fish.

3. Be sure to clean up the fish before boiling it, because the reason why the fish meat smells fishy is because some of the mucus and black substances on its body have not been treated. Even if you use more green onions, shredded ginger, and cooking wine to remove the fishy, and do not clean up the black substance, the fish still smells fishy.

4. In the process of killing fish (struggling to death), fish will produce a lot of metabolites that the human body does not need due to the stress response, and the faster the speed of killing fish, the weaker the stress response. Therefore, it is best to kill the fish immediately, use a knife or scissors to quickly cut the common carotid artery (the base of the gills), release the blood and let the fish die happily, which can reduce the production of unnecessary metabolites and remove the fishy smell components in the blood, rather than "suffocating" the fish to death.

1. Whether the steamed fish is steamed in cold water or hot water.

Steamed fish is steamed in hot water.

The meat of the fish is delicate, crisp and tender, generally only a few minutes of steaming will be cooked thoroughly, if the steaming time is too long, the meat will become old, the taste will decline, therefore, when steaming the fish, the water is generally boiled first, and then put on the fish, steamed for a few minutes on high heat to cook thoroughly, and then turn off the fire and simmer for a few minutes to be very good.

2. The first practice of steamed fish.

Ingredients: chives, rice wine, ginger, salt, pepper, steamed fish soy sauce, lard, 1 cherry tomato, 1 fish.

Method: Draw knife flowers for fish, marinate with an appropriate amount of steamed fish soy sauce, chives, shredded ginger, salt, pepper, etc. for 5 minutes.

Spread the pickled green onions, shredded ginger, etc. on the low plate, put the fish standing, continue to sprinkle the ginger shreds on the body, pour an appropriate amount of lard, boil the water, steam for about 5 minutes, pour out the water on the plate, put some rice wine and continue to steam for 3 minutes, turn off the heat and simmer for 5 minutes.

When it comes out of the pot, decorate the fish with a cherry tomato in its mouth and pour the steamed soup over the fish.

3. The second method of steaming fish.

Ingredients: Whole sea bass, fish sauce, red pepper, ginger, wine, green onion.

Method: Remove the scales of the sea bass, dig out the gills and internal organs; Shred the ginger, cut the green onion into flowers and cut into sections, and cut the red pepper into oblique slices for decoration; The sea bass is marked with a flower knife on both sides;

Smear a little wine on both sides of the fish; Spread the ginger and shallots, wait for the water to boil in the pot, and then put the fish in the pot to steam;

Steam on the maximum heat for about 5 to 6 minutes, turn off the heat, do not open the lid, steam for 5 minutes and then remove from the pot;

Pour out the soup and remove the ginger and chopped green onions; Spread the fish with shredded green onions and red peppers;

Heat a small pot, add an appropriate amount of oil and umami juice to a boil; Pour in the boiling soy sauce and oil while hot.

Steamed fish is steamed in boiling water. When the water is boiled, the water vapor that occurs when it encounters the fish, which can cause the external structure of the fish to solidify quickly, so that the fish's protein is not lost. Using hot water can shorten the time of steaming fish, making the fish more delicious, juicy, and tasteful, while the meat quality of cold steamed fish will be older.

Fish: Fishes are diothermic aquatic vertebrates that swim and feed with their upper and lower jaws by respiring with their gills, swinging through their tails and trunks, and feeding on their upper and lower jaws, belonging to the vertebrate subphylum of the phylum Chordates, and generally people divide vertebrates into five categories: fish (53%), birds (18%), reptiles (12%), mammals (9%), and amphibians (8%). According to the statistics of the late Canadian scholar Nelson in 1994, there are 24,618 species of fish in the world, accounting for more than half of the named vertebrates, and new species of fish are constantly being discovered, with an average of about 150 species per year, and more than 1,500 species should have increased in more than ten lifetimes, and there are about 32,100 species of named fish species in the world.

Fish are mainly divided into: tropical fish, temperate fish and cold ribbon fish.

Aquatic fish are divided into: freshwater fish and saltwater fish.

1. Hot water. Steaming fish is the strongest heat in the water vapor to steam the fish in the shortest time, so the fish should be steamed after the water is boiling.

2. When making steamed meat or steamed fish dishes, you must wait until the water in the steamer boils before putting it into the pot, because the high temperature will quickly shrink the meat or fish, and the umami will not flow out, and the taste will be more delicious after steaming.

Steamed fish is put into a steamer after the water is boiled and starts steaming, so that the steamed fish is tender and delicious, and not fishy. If the fish is heated in the pot for too long, it will not only cause the fish to become old, but also the fishy smell will be stronger. You can steam the water for 10 minutes after boiling, remove the soda and ginger and garlic after the pot, add the steamed fish soy sauce and drizzle with hot oil.

Steamed fish is put into a steamer after the water is boiled and starts steaming, so that the steamed fish is tender and delicious, and not fishy. If the fish is heated in the pot for too long, it will not only cause the fish to become old, but also make the fishy smell stronger. You can steam the water for 10 minutes after boiling, remove the soda and Bu Yuyu ginger and garlic after the pot, add steamed fish soy sauce and pour hot oil.