Is it better to cook braised fish with cold or hot water?

Different meats, blanching methods are also different, and the time is also different, as follows:

1. It is recommended to blanch fish and shrimp in boiling water for 1 2 minutes and then remove them, and then use salt and cooking wine.

This not only helps to remove the fishy smell, but also maintains the fresh and tender taste of the fish and shrimp, and also makes the fish more complete when stewed;

2. It is recommended to blanch meat with cold water if the texture is not too tender, such as large pork ribs or beef and mutton, chicken and duck in soup, which can be put into the pot with cold water, boiled over high heat until the water boils, skimmed off the blood foam and then removed.

The preparation of braised fish is one.

Ingredients: 1 fish.

Seasoning: minced ginger, minced garlic, chopped green onion, coriander, dark soy sauce, vinegar, cooking wine, sugar, salt.

Method: 1. Remove the internal organs and gills of the fish, cut off the fins and tails, and cut some oblique knife edges on both sides of the fish body; Then use kitchen paper to blot as much water as possible from the fish.

2. Put about 50g of oil in the pot, put in the fish when the 6 layers are hot, turn it over when one side is golden brown, and put the fish on a plate when the other side is also golden.

3. Leave a little oil in the pot, add chopped green onion, minced ginger and minced garlic and stir-fry until fragrant, pour in 1 2 tablespoons vinegar, 1 2 tablespoons cooking wine, 2 tablespoons dark soy sauce, 1 4 tablespoons sugar, a little salt, and a bowl of water.

4. When the water in the pot boils, put in the fried fish, simmer for half an hour on low heat, then collect the soup on high heat and put it on a plate, sprinkle with coriander.

Braised fish recipe two.

Ingredients: fish, lean pork, bamboo shoots.

Seasoning: peanut oil, soy sauce, sugar, cooking wine, monosodium glutamate, green onion, ginger and garlic, clear soup, lard, sesame oil, star anise, wet starch.

Method: 1. Clean the fish, smear the salt after the fish body is slashed with an oblique knife, and marinate for half an hour before setting aside; Wash the fat and lean pork, cut it into cubes and set aside; Wash the bamboo shoots, slice them and set aside.

2. Put an appropriate amount of peanut oil in the pot, heat the fish in the oil and fry it until golden brown. Then put in the lard and cook it until it is 60% hot, then put in the star anise and fry it slightly, that is, add the green onions, ginger and garlic fat slices. Finally, add soy sauce, cooking wine, and clear soup, bring to a boil, and add the fish.

3. After simmering for 15 minutes, add monosodium glutamate and wet starch, and finally add sesame oil to serve.

4. When the water in the pot boils, put in the fried fish, simmer for half an hour on low heat, then collect the soup on high heat and put it on a plate, sprinkle with coriander.

Boil fish in cold water.

When cooking the fish, use cold water so that the fish soup will not smell fishy. However, it is necessary to put enough water at one time, and if you add water halfway, it will reduce the original umami.

To process the fish in advance, we need to simmer the fish like a squirrel fish, then fry it again, and finally cook it, so that the fish can be used in cold water, so that the fish is not broken and not fishy.

When the inside reaches the denaturation temperature, the surface of the surface has already solidified and denatured, and the protein and other substances with closed pores hinder the dissolution of these internal flavor substances, and the freshness of the soup is significantly reduced.

Extended information: After the fish is dissected, the internal organs and gills are discarded, and the black membrane inside the belly is scraped clean with a knife, washed and cut into pieces. Put the fish pieces in a bowl and marinate for 15 minutes with an appropriate amount of cooking wine, ginger, cornstarch, soy sauce, sesame oil, salt, etc. Prepare the condiments while it's time to marinate the fish.

In fact, you can put it in cold water or water to make fish, but you have to put it according to the way you make it. And whether it is cold or hot water, it has its own uniqueness. Let's talk about hot water first, hot water can quickly shrink the outer surface of the fish, which can play a role in fixing the shape, which can help the fish to fix it well, to ensure that the meat is not broken, and to prevent the loss of nutrients.

For cold water, then we have to treat the fish in advance, we have to be like squirrel fish, first simmer the fish, then fry it again, and finally cook, so that the fish can use cold water, and in this way, the fish will not be broken, and not fishy. You get the idea, right? In fact, it is okay to put cold water and hot water, it depends on how you do it, different cooking methods, put different water, so as to ensure that the fish is delicious.

Fish is a very nutritious food, children can eat fish can replenish the brain, and eating fish can also supplement calcium, which is also beneficial to children's height development, adults can also eat a little more fish, because the fat content and calories of fish are very low, eat more will not get fat, but also calcium to prevent osteoporosis.

Braised fish, we are all boiled in cold water. The fish is mixed with golden on both sides, put ginger and green onions, cooking wine, sugar, put in a pot under cold water, after boiling, the small boil slowly burns, nothing boiling water to boil. The benefits of boiling with boiling water, I don't know yet, I'm sorry.

Braised fish is served in cold water, generally in cold water, and boiling water is also fine.

Of course, braised fish is the way to go by boiling water.

with hot water. Hot water should be added when stir-frying and stewing, so as to preserve the taste and vitamins of meat and vegetables.

Bring boiling water to a boil. Using cold water will allow the skin to stick to the flesh.

Cooking is usually done with boiled or lukewarm water.

Wash the fish first, put in the ginger slices and salt it for a while, then heat the oil, put in the fish, turn it twice, put in the cooking wine light soy sauce, millet spicy, then put it in and start cooking for a while, and finally put the green onion, ginger, garlic and salt and stir-fry.