Steamed fish in a pot on cold water or steamed in a pot on boiling water

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.

When making steamed meat or fish dishes, be sure to 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.

When making steamed fish, the fish meat that you want to make is very tender and has no fishy smell at all, which has a lot to do with cold water or hot water. 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 shredded ginger and shallots 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 that they are steamed directly with cold water, no wonder the steamed fish has a fishy smell.

Its practical cold water or hot water steaming in the pot mainly depends on the fish: if it is a chilled fish, or a low-temperature fish just taken out of the refrigerator, it is generally better to steam it in a pot with cold water, because the water temperature is from low to high, which helps the frozen fish to heat up slowly, and the heating inside and outside is more even. Freshly killed fish is better steamed in a pot of boiling water, which can instantly lock in the moisture of the fish and make the taste of the fish more tender.

found it useful.

1. When steaming fish, you must use a pot of boiling water to steam, not a pot on cold water, which must be remembered.

2. The fish cannot be put directly on the plate, otherwise the fish will be soaked in the soup after steaming, which will be very fishy, and it can be solved by padding the bottom of the plate with green onions.

3. Depending on the size of the fish, the steaming time is between 5-8 minutes, and then turn off the heat and steam for 5-8 minutes.

4. After the fish comes out of the pot, it is best to change to a new plate, which can also reduce the fishy smell.

Steamed fish is actually cold water pot and boiling water pot steaming, but if you want to keep the steamed fish, its meat is more delicate, and the taste is more smooth, the best is to steam the fish in the pot after the water is boiled, if it is not very large, steam for 8 10 minutes, don't steam for too long, the meat will be old and not delicious.

After the water is boiled, it is put on the steamer to keep the fish fresh and tender.

Is steamed fish in a pot under cold water? Or hot water on the pot? Many people don't know, no wonder fish smells fishy!

Fish can be said to be a very common food on the table, especially when entertaining guests during the New Year's holidays, fish is naturally indispensable on the table, fish has the meaning of "more than every year", so there will be fish on the table every year on the first day of the New Year in our family, and there are many types of fish, of course, there are many ways to eat, such as steaming, braised and boiled soup, these practices are the most basic and the most commonly used.

When many people eat fish, they like to eat some fresh and tender fish, so the fish cooked by steaming is what many people love to eat, and those who have made steamed fish know that they want the fish to be tender and delicious, and the most important thing is that the fish can not have a fishy smell, so when making steamed fish, how to make the fish fresh and tender, and there is no fishy smell at all?

Fish is a type of meat that we often eat, which is delicious and nutritious, and is loved by everyone. There are many types of fish, and there are many ways to make them, among which steamed fish is a very delicious method. It can retain the original taste of the fish to the greatest extent, and among all the methods, the taste of steamed fish is also the most delicious.

Steaming fish is very simple, but it is not so simple to make it well. If you don't pay attention to many details and do it wrong, it is easy to lead to the final steamed fish not being delicious, dry and not fresh.

For example, the steamed fish is steamed in a pot on cold water or steamed in a pot with hot water, there are still many people who do it wrong, this step is wrong, the steamed fish is not fresh and tender, it can be said that it is a good fish in vain, so we must not do it wrong, hurry up and take a look at the practice of fighting. Is steamed fish steamed in a pot on cold water or boiling water? There are still many people who do it wrong, blind and a good fish.

【Steamed fish】

Ingredients: Fish, green onion, ginger, steamed fish soy sauce, oil. Steps:

1. Fish scales, gills, internal organs, especially the black mucus on the surface of the fish and the black membrane in the abdomen must be removed, these are the main fishy smell, after all the treatment is cleaned, rinse with water, drain the water, pull a few openings on the fish, and then put the fish on the plate, put the green onion and ginger shreds on the fish, and put it in the belly of the fish, so that it can go to the fishy fragrance, and then boil an appropriate amount of water in the pot, and the fish is steamed in a pot for 6 minutes.

2. After steaming, take it out, pour out the juice inside, remove the green onion and ginger shreds, then pour on the steamed fish soy sauce, put on the new green onion and ginger shreds, and pour an appropriate amount of hot oil.

Tips:To make steamed fish, the fish must wait for the water to boil before steaming in the pot, and the pot can be steamed for 5-8 minutes. Steamed fish in hot water, the meat is very delicious and juicy, and the taste is very good.

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.

Steamed fish should be steamed in a pot of boiling water.

This preserves the freshness of the fish, and it should not be steamed for too long, otherwise it will change its flavor. Generally, 1 cat fish can be steamed for about 8 minutes, it is not recommended to exceed 10 minutes, and the time depends on the size of the fish row. Steamed fish seems to be easy to make, but it's not as simple as you think.

Steamed fish needs to be tender, and if the heat or some habits and skills are not mastered well, it is easy to steam the fish and lose its umami. Among them, steamed fish is a very flavorful method, which retains the original flavor of the fish to the greatest extent. And of all the recipes, the fish stew also tastes the most delicious.

Steaming fish is simple, but it's not so easy to make it well. If you don't pay attention to many details and do it wrong, it is easy to cause the final steamed fish to be unsuitable, dry and not fresh.

How to make it:

Remove the scales, gills, and internal organs of the fish, especially the black mucus on the surface of the fish and the black film on the abdomen. These are the main fishy smells**, after all the fish is cleaned, rinse with clean water and drain. Drain the water, make a few cuts on the fish, then put the fish on a plate, put the ginger shallots on the fish, and also in the belly of the fish, which will remove the fishiness and increase the aroma.

Then bring an appropriate amount of water to a boil in a pot and steam the fish in boiling water for 6 minutes. After steaming, take it out, pour out the juice inside, remove the chili pepper and ginger shreds, then drizzle with stewed fish and soy sauce, put green onions and ginger shreds, and drizzle with a little hot oil. However, if you steam it in a pot of cold water, the fish will become old and tasteless after the water is boiled, so do not steam it in cold water, wait for the water to boil before steaming in a pot of boiling water.

It is best to steam the fish in hot water so that the fish is more delicious and tasty.

If the fish is steamed in cold water, it will not only indirectly prolong the steaming time, but also make the fish meat older and worsen the taste, which will affect the freshness of the fish and cause nutrient loss. You should boil the water first, then put the fish in the steamer, take it out after three minutes, pour out the fish soup on the plate, and then put it in the steamer to continue steaming, you can take it out after about 10 minutes.

Precautions for steamed fish

1. In the choice of fish, it is best to choose freshwater fish. Because freshwater fish don't have that fishy flesh, it's easier to handle.

2. When handling fish, it is necessary to remove the black membrane and fish teeth in the abdomen of the fish. The black membrane of the fish tastes bitter, and the fish with fish teeth tastes fishy.

3. When steaming fish, be sure to wait for the water to boil before putting it in the pot. In this way, the surface of the fish's body quickly solidifies, and the umami will be locked in, making it delicious.

4. Don't put it on a plate when steaming fish, it should be placed on a hollow shelf, so that there will be no bloody water and less fishy smell when eating.

Steamed fish is steamed with hot water. Steaming fish with hot water can make the water vapor after the water boil meet the fish, which can make the external structure of the fish quickly solidify, so that the protein of the fish is not lost, and steaming the fish with hot water can also shorten the time of steaming the fish, which can make the fish more delicious and juicy, and the taste is better.

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.

Put the steamed fish aside and pour light soy sauce on it, put oil in the hot limb stir pot, put more, after the oil is hot, put the ginger, garlic and chili powder into it and fry it with salt (back with more salt, because the fish is not salted), and after it changes color, pour it on the fish.

Fish: Kiritori. Fishes are ectothermic aquatic vertebrates that swim and feed with their upper and lower jaws by respiring with their gills, swinging their tails and trunks, and feeding on their upper and lower jaws, and belong to the vertebrate subphylum of chordates, and generally 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 been added in more than 10 years, and there are about 32,100 species of named fish species in the world.

The fat of fish contains unsaturated fatty acids, which have anti-atherosclerotic effects, so it is beneficial for the prevention and treatment of cardiovascular and cerebrovascular diseases, enhancing memory, protecting eyesight, and eliminating inflammation. However, the more fish you eat, the better, because the fatty acids of fish contain a large amount of eicosapentaenoic acid, which can inhibit the coagulation of platelets.