Is the steamed fish steamed in hot or cold water, and is the steamed fish steamed in boiling or cold

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 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 and juicy, and the taste is better, and the meat quality of the fish steamed in cold water will be older.

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 and juicy, and the taste is better, and the meat quality of the fish steamed in cold water will be older.

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.

The fish must wait for the water to boil before steaming, and start steaming when the water vapor is strong, try to steam the coarse meat of Yuqingshan 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, you must wait for the water to boil, and steam it in a pot with boiling water.

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), the fish will produce many metabolites that the human body does not need due to the stress response, and the faster the speed of killing the 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, so as to 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.

01 Hot water.

When steaming the fish, use hot water to steam: first boil the water in the pot over high heat, and then put the sea bass in the pot to steam, so as to retain the freshness and tenderness of the fish, otherwise the taste will be old and woody.

Hot or cold water when steaming fish?

If you steam it in cold water, it will be prolonged when heated, and the taste of the sea bass will be ruined, and it will taste fishy and woody, and it will not taste good at all. So the correct way should be to steam with hot water, first boil the water in the pot over high heat, and then put the sea bass in the pot and steam it for about eight minutes, so that the steamed sea bass will taste very tender, which is the key step we are talking about today. In addition to the water temperature, you also need to pay attention to the steaming time, when steaming the fish, you must not steam it for too long, otherwise the meat will become old.

After turning off the heat, don't rush the fish out, but continue to simmer in the pot for 3 minutes. This will not dry out the fish. It's so simple, but it tastes delicious, have you learned?

In fact, steamed fish, no matter what kind of fish it is, can be steamed in this way to ensure that the steamed fish is delicious and delicious, and you still want to eat it.

Tips]: 1. The meat of sea bass is fresh and tender, no need to add salt to marinate, add ginger slices and cooking wine to marinate to remove the fish, and put ginger slices on the fish body and pour lemon juice on the fish before steaming in the pot is also to better remove the smell and increase the fragrance;

2. When steaming, you can not boil on cold water, the water can be steamed on the steam to retain the freshness of the fish, the general steaming time is determined according to the size of the fish and the way of changing the knife, not more than 10 minutes, otherwise the taste is old and woody;

3. Be sure to pour out the juice at the bottom of the dish before cooking, and finally pour 1 tablespoon of hot oil on it, and the finished dish will be more fragrant.