Steamed cinnamon fish with cold or hot water

Steamed fish in hot water. 1.Many people are not fresh or tender for the fish when it is steamed, and the big reason is that the cold water is steamed in the pot, which saves time and effort. In fact, it should be steamed in a pot of boiling water to preserve the umami of the fish.

2.Boil water and mix 3 tablespoons of cooking wine.

Pour it into the water to make the water for steaming the fish. In this way, the cooking wine will turn into steam and slowly steam the fish, which can not only serve the purpose of removing the fish, but also not rob the fish of its fresh aroma. To steam fish, use chopsticks and iron racks, not plates.

Put the iron rack and chopsticks on it, wait for the water to boil, then put the fish directly on the chopsticks, cover the pot and steam over high heat for 8 minutes. Be sure to boil the pot under water, steam quickly over high heat, and do not open the lid to deflate halfway through, so as to ensure that it is steamed at one time. If you steam it twice, the fish will get old and lose its umami flavor.

Is the steamed fish steamed cold or hot.

1 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.

How long does it take to steam steamed fish.

2 The steaming time of the fish depends on the type of fish. The meat of sea bass is fine and thin, and the steaming time is the shortest, generally after the water boils, cover the pot and steam for 5 to 8 minutes. The meat quality of grass carp, carp and other fish is relatively old, and it needs to be steamed for about 12 minutes.

It is best to control the steaming time of steamed fish to less than 15 minutes, so as not to get too old and affect the taste.

How to make steamed fish delicious.

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

Preparation: 1Fish draw knife flowers, marinate with an appropriate amount of steamed fish soy sauce, chives, shredded ginger, salt, pepper, etc. for 5 minutes.

2.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. 3.

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.

1. The best way to steam fish is to put hot water on the pot, because the water vapor after boiling meets the fish, which can make the external structure and organization quickly solidify, lock the protein and fresh juice inside the fish, shorten the time of steaming fish, and make the fish more delicious and juicy, and the taste is better.

2. When steaming fish, many people will add cold water to the steamer, and then put the fish into the pot to steam, which will not only affect the deliciousness of the fish, but also cause nutrient loss. As the temperature of the water in the steamer rises, the nutrients in the fish will be lost to the steamed juice. Not only does it indirectly prolong the steaming time, but it also makes the fish old and the taste worse.

In addition, during the steaming process, it is necessary to pay attention to the heat and control the steaming time, which is generally ten minutes.

Steam the fish in the steamer for 7 minutes in the ordinary steamer, pour out the soda in the fish plate when it comes out of the pot, then put the ginger, green onions, red pepper and red pepper shreds, pour hot oil, and then pour oyster sauce and steamed fish oil sauce.

Whether it is steamed mandarin fish or steamed other fish, it is steamed in cold water, and the taste is more delicious.

SteamGuiyuTo steam for about 10 minutes, adjust it according to the size of the fire and the size of the fish.

Here's how:Ingredients: 1 cinnamon fish, steamed fish soy sauce.

2 tablespoons, cooking wine.

1 tbsp, cooking oil.

2 tablespoons, 2 3 slices of ginger, 1 green onion, 1 small red pepper.

Excipients: a pinch of salt.

Steps: 1. Prepare the required ingredients.

2. Wash and shred the green onions, wash the small peppers, remove the seeds and cut into shreds, and soak them in water until they bend naturally.

3. Draw a knife on each side of the cinnamon fish.

4. Smear cooking wine on both sides of the fish body and inside the fish belly, and sprinkle salt evenly.

5. Then put shredded ginger or ginger slices, and stuff ginger slices into the fish belly.

6. Pour an appropriate amount of water into the pot in advance and boil, and steam the fish in the steamer over high heat for about 10 minutes.

7. After steaming, take it out, pour off the excess water, and pour steamed fish drum oil on the osmanthus fish.

8. Pour cooking oil into the pot and cook until it smokes slightly.

9. Put the drained shredded green onion and shredded pepper, and pour the cooking oil on the shredded green onion and shredded pepper while hot.

It is generally recommended to control the steaming time of the osmanthus fish to about six or seven minutes, so as not to make the meat too old and affect the taste.

When steaming the osmanthus fish, pay attention to be sure to wait for the water in the steamer to boil before putting the fish into the pot, after turning off the heat, do not open the lid, the fish does not take out the pot, use the residual temperature in the pot to "steam" for 8 minutes and then immediately out of the pot.

The practice of steaming cinnamon fish.

Ingredients: 1 mandarin fish, appropriate amount of persimmon pepper, appropriate amount of red pepper, half a spoon of salt, 30 grams of vinegar, appropriate amount of green onion, appropriate amount of ginger, 20 grams of cooking wine, 15 grams of steamed fish soy sauce.

1. Remove the scales, gills and internal organs of the fish, put it in a bowl after it is clean, put a cutting knife on the back, smear a small amount of salt on both sides of the fish and the belly, put ginger slices on the yard, add cooking wine and vinegar, and marinate for 5-10 minutes;

2. Put the fish on a plate and put it in the steamer;

3. Cover the pot, steam for about 10 minutes, open the lid, sprinkle with shredded green onion, ginger and chili pepper, and steam for another 2 minutes;

4.Take out the steamed fish and drizzle it with soy sauce.

Tips for crafting. 1.The steaming raw materials must be fresh, otherwise undesirable odors will be produced;

2.Bamboo shoots and shiitake mushroom slices can also be heated separately and then discharged on both sides of the fish;

3.Accurate seasoning and feeding: Generally, it can be served directly after steaming, and if necessary, the remaining juice is added to the clear soup, monosodium glutamate, etc. to adjust the taste, and then poured on the fish;

4.When steaming, you can also add a little sugar or pepper according to everyone's taste;

5.This method of steaming fish is also suitable for general freshwater fish and saltwater fish (anchovy and anchovy do not scrape scales). The size of the fish is selected according to the specific situation, and the ingredients, the number of seasonings and the time of steaming the fish may vary depending on the size and taste requirements of the fish.

How to choose cinnamon fish.

1. When buying osmanthus fish, you can see the eyes of the fish, the high-quality osmanthus fish eyeballs are prominent, the cornea is transparent, the appearance of the fish is clear and bright, full and energetic, and the activity is also relatively flexible, so that the fish can be seen at a glance.

2. When selecting osmanthus fish, you can look at the gills of osmanthus fish, usually the gills of a good osmanthus fish are bright red, the gills are clear, the scales remain intact and shiny, not easy to fall off, and the fish scales are bright and complete, and neat and close.

3. The mouth of the fresh cinnamon fish is slightly closed and easy to break, the abdomen is normal and does not swell, gently press the fish belly with your hand, and its leakage will not see the spillage of sticky dirt, and the mouth is also clean.

4. The purchase of osmanthus fish should also be seen, the osmanthus fish on the market is generally 40-60 yuan a catty, so you can choose according to this price.

Nutrition of Guiyu.

The protein content of cinnamon fish is higher than that of freshwater fish such as crucian carp, Wuchang fish, silver carp, carp, grass carp, and black fish; The fat content is second only to the river eel and Wuchang fish in freshwater fish; It also contains more vitamin A and niacin, as well as vitamin E, thiamine, riboflavin, etc.; Inorganic salts contain calcium, phosphorus, iron, zinc, copper, manganese, etc., and have higher nutritional value than crucian carp, carp, and silver carp. For children, the elderly and people who are weak and have poor digestive function of the spleen and stomach, eating cinnamon fish can not only make up for deficiency, but also do not have to worry about digestive difficulties; Cinnamon fish is the fattest every spring, so it is called "fresh in spring".

Steamed osmanthus needs to pay attention to the heat when steaming, so how long does it take to steam the steamed osmanthus fish?

When making steamed cinnamon fish, you need to steam it for 6 to 7 minutes. Do not exceed 15 minutes at most to avoid the meat being too old, otherwise it will greatly affect the taste. Moreover, the meat quality of the cinnamon fish is relatively fine, and the steaming time is shorter, generally after the water boils, cover the pot and steam for 5 to 8 minutes.

Pay attention to the selection of steamed fish is very particular, must be fresh fresh cinnamon fish, it is best to kill and cook, if you buy it back in the market, it must be cooked within 30 minutes, otherwise the fish will become stiff, and the taste will not be delicious; Steamed fish pays attention to the high steam, so the fish must be put into the steamer after steaming, and the whole process must be steamed with high fire; The meat quality of the osmanthus itself is very tender and fat, so the salt can not be put too much when marinating, and a small half spoon of salt is appropriate, because the taste is too heavy and will wipe out the freshness of the fish itself; It is very important to drizzle the steamed fish drum oil after the fish comes out of the pan, which will give the fish an unusual umami taste.