Is it cold or hot water to steam fish, and hot water is it hot to steam fish cold water or hot water

Hot water.

When making this delicacy, many people start steaming the fish directly with cold water, in fact, this is not the right way to do this, the fish is not delicious, and it is easy to cause nutrient loss, the best way should be to wait for the water to boil before putting the fish in to steam.

Once we understand this, we can make delicious and nutritious steamed fish, which tastes pure and delicious in one bite, not to mention how delicious it is. This is what our family loves the most, and adults and children alike.

Steamed fish is cold water pot or hot water, the taste of steamed fish is very attractive, and the taste is also very tender, so many people like to eat steamed fish, and the most important thing to make steamed fish is the water in the pot. Share with you whether the steamed fish is in a pot under cold water or hot water.

1. Remove the internal organs of the pomfret, then clean it and set aside.

2. Wash and shred ginger, shred chili pepper, green onion and shred, wolfberry wash and set aside.

3. Put the ginger shreds and wolfberries on the fish, and then drizzle with tempeh.

4. Pour the steamer into the high heat and bring to a boil, after the water boils, put the fish in the pot and steam on high heat for about 10 minutes.

5. After the fish is steamed, add shredded green onions, and then drizzle with hot oil.

6. Finally, drizzle an appropriate amount of steamed fish soy sauce and enjoy.

【Steamed fish】

Ingredients: yellow croaker, green onion, ginger, Sichuan pepper, steamed fish soy sauce, cooking wine, salt, olive oil. Steps:

1. Handle the fish first, scrape off the scales, cut the belly and remove the internal organs, then clean it, pull a few openings on both sides of the fish, and then sprinkle some salt and cooking wine to marinate for 10 minutes.

2. Find a plate and put some green onions and ginger slices on it first, then put the fish in it, then spread some green onion and ginger slices, pour enough water into the pot, put the fish in it and steam it for about 10 minutes after the fire boils.

3. After steaming, take it out, pour out the water on the plate, pour the steamed fish soy sauce, and put the shredded green onions; Pour olive oil into the pot, add the peppercorns and stir-fry until fragrant, then remove the peppercorns, and then pour the hot oil over the fish.

If you want the steamed fish to be fresh and tender, you should pay attention to the following three points:

1. First of all, when choosing fish, you must choose fresh fish, fresh ingredients are the premise, without this premise, everything is in vain.

2. Marinate the fish in advance to remove the fishy smell of the fish.

3. Be sure to boil the water before putting the fish in to steam, and steam on high heat, the shorter the steaming time, the more tender the fish will be.

Steamed fish to make correctly

When picking fish, you must pick fresh and healthy, you can go home and dispose of the internal organs yourself, you can also ask the boss to help deal with it, and after the fish is processed, it must be cleaned.

Then wipe the cleaned fish dry, cut a few knives horizontally on the body of the fish, and then put it on a plate, and then put an appropriate amount of ginger cooking wine to marinate for 15 minutes. Then put the sliced ginger into a deeper plate, put the marinated fish on top of the ginger slices, stuff the appropriate amount of ginger shredded onion into the belly of the fish, and sprinkle some on the body of the fish.

Put an appropriate amount of water on the steamer, after the water in the pot boils, when the water is steaming, put the fish into the steaming drawer and cover the lid, steam on high heat for 5 minutes, take out the fish after steaming, pour out the juice in the plate, and remove the shredded green onion and ginger, then put some ginger and green onion on the fish, pour some steamed fish soy sauce, and finally pour some hot oil, sprinkle with red pepper shreds and chopped coriander to decorate.

When making steamed fish, you must boil the water in the pot and then steam the fish in the pot, but unfortunately many people don't know, it is steamed directly in cold water, no wonder the steamed fish has a fishy smell to eat, after you have seen it, you must remember.

Steamed fish should be steamed with hot water, the fish must wait for the water to boil before steaming in the pot, and start steaming when the water vapor is strong, try to steam the fish in a short time, 5-8 minutes will be fine, and the meat will be old after a long time. Because the high temperature can make the fish shrink quickly, the freshness of the fish is preserved as much as possible, and the steamed fish is also very tender. But if you steam it in a pot on cold water, the fish will already grow old and unpalatable when the water boils, so don't steam it in cold water, be sure to wait for the water to boil, and steam it in a pot with boiling water.

Precautions when steaming fish:

1. The key to eating fish is a fresh word, so prepare a fresh live fish before steaming the fish, so that the freshness of the steamed fish is sufficient.

2. When processing the fish, the inside of the fish must be cleaned up, so that the taste of the fish will not be broken because of the foreign matter inside the fish, and the fish should be changed at the same time, so that the fish can fully absorb the flavor.

3. When steaming fish, wait for the water to boil before starting to steam, and at the same time pay attention to the time of steaming fish, if the time is short, it is not cooked, and if it is steamed in cold water, the fish will be old when the water boils.

4. Wait until the fish is steamed, take it out, first drizzle some hot oil, and then drizzle some steamed fish soy sauce.

Steamed fish is hot water in the pot.

Because the steaming time of cold water will take a long time, the fish may become old, and the fishy smell cannot be dissipated, resulting in the meat being too fishy. Steamed fish is the strongest heat of water vapor, the fish meat is steamed in the shortest time, so you should wait for the water to boil before putting the fish into steaming, when making steamed meat or steamed fish dishes, you must wait until the water in the steamer boils before entering the pot, because the high temperature will quickly shrink the meat or fish, the umami will not flow out, and the taste will be more delicious after steaming.

Steamed fish is a dish made with fish, Sichuan pepper, green onion, ginger, garlic, salt, sugar, cooking wine, light soy sauce, frozen tofu, black fungus, steamed fish soy sauce, etc. The taste is fresh and fragrant, and the meat is fresh and smooth. Put the steamed fish aside and pour the raw jujube soy sauce on it, put oil in the hot pan, put more, after the oil is hot, put the ginger, garlic and chili powder into it and fry it with salt (back more salt, because the fish is not salted), and after the color changes, pour the hot oil on the fish to get out of the pot.

Preparation before steaming fish

Go to the vegetable market to choose a sea bass first, pay attention to the weight of the sea bass when choosing, if there are only 2 people in the family, then it is best to choose more than 1 pound of sea bass, so as not to buy too big sea bass to eat. Then ask the merchant to clean up the internal organs of the sea bass, especially the black substance in the body, and be sure to clean it up.

After the fish is washed, draw a few oblique knives on the fish, and there should be openings on both sides of the fish, and then put shredded ginger and green onions in the mouth, and put more in the fish belly. Once you've put the oranges, drizzle some cooking wine over the surface of the sea bass, along with a spoonful of tempeh, and marinate for 10 minutes. After marinating, put cold water in the pot, turn on high heat and boil the water, wait until the water is boiling, put the fish in the pot, cover and steam for 10 minutes, after turning off the heat, let the fish stay in the pot for five minutes before taking it off.

Steamed fish in hot water. Steamed fish is generally boiled in water, steamed in a pot for about 8-10 minutes, and it is cooked. The specific time needs to be appropriately increased or decreased according to the size of the fish and the way it is placed, generally steamed 2-3 catties of fish, boiled in water and steamed for 8 minutes to cook.

More than two catties of fish is the most common, whether it is grass carp carp carp or crucian carp perch, generally in this range, it is recommended to steam as much as possible when steaming, so that the fastest steaming, the time can be shortened by 1 minute and more tender.

Precautions for steamed fishBefore steaming, marinate the fish for 10 minutes. Because salt has the effect of penetrating and coagulating proteins, leaving it for too long will make the meat hard and affect the taste.

When steaming fish, it is best to steam the fish juice and fish separately and pour them over at the end. This is because the sauce and ingredients are mixed too early, and some chemical and physical reactions will occur during the high-temperature steaming process, which will affect the delicate texture of the fish. The steamed fish sauce can also be left unsteamed, but the steamed fish sauce has been tried again and again without the slight astringency in the sauce, and the taste is more delicious.

The above content refers to Encyclopedia - Steamed Fish.

Steaming sea bass should be kept in mind that when the cold water is steamless, it should be steamed in the pot, and everyone must not make a mistake.

Prepare a one-and-a-half-pound perch and remove its scales and guts. Remember to remove the gills from the sea bass, rinse them in clean water, and put them in a bowl for later use. The remainder refers to the judged sea bass on both sides of the knife on each side, a green onion cut into green onions, and a piece of old ginger cut into ginger slices.

Place the ginger slices under the plate and place the processed sea bass on top of the ginger slices. Put the chopped green onion in a bowl for later use, pour two spoonfuls of light soy sauce into the bowl, then add a little refined salt and cooking wine to remove the smell, add a little sugar, and stir it well. The processed sauce is evenly poured on top of the sea bass, and this step is to remove the smell of the sea bass.

The production process

Set aside for five minutes to marinate, sprinkle a little chopped green onion on top, and start steaming. If the sea bass is steamed in hot water, then the heat will easily solidify the protein on the surface of the sea bass, and the inside of the fish will not be easy to mature. Steam the sea bass on cold water for eight minutes, and don't steam the sea bass for too long.

After the sea bass is steamed, pour out the excess water inside, and at the same time pick out the green onion and ginger inside.

Heat a wok and add a little peanut oil to it. When the peanut oil is 7 minutes hot, pour the remaining juice into it. Reduce the heat until the soup is thick, then pour it directly over the surface of the sea bass.

Sprinkle on top, add a little steamed soy sauce, and then pour in a little chopped green onion to make a sail pot and put it on a plate.