When steaming fish, is it better to steam it in hot or cold water? What s the right thing to do?

It is better to steam it with hot water. Because fish meat is easy to cook, after the water is boiled, the water vapor meets the fish meat to make the external structure of the fish solidify quickly, protecting the protein in the fish body from being easy to lose. In addition, steaming in hot water can speed up the cooking of fish.

When steaming fish, is it better to steam it in hot or cold water? What's the right thing to do? I believe that many people like to eat fish, although it has a fishy smell, but as long as it is cooked well, fish is a very delicious food, and the nutritional value is high.

If you want to keep the fish tender and delicious, you must make steamed fish, because this will keep the fish delicious, and if you make the fish into braised fish, then the seasoning may cover the original flavor of the fish.

1.The method of steaming fish is relatively simple. It's nothing more than marinating the fish to remove the fishy smell, then steaming the fish in a pot and preparing a little sauce at the end.

However, the method of steaming fish may seem simple, but there are many small details to be aware of. For example, when steaming in a pot, you should pay attention to the temperature of the water. When steaming fish, should it be cooked in cold or hot water?

Many people make mistakes in this step. No wonder the fish is not fresh.

2.In fact, when cooking steamed fish, the fish must be cooked in hot water because the meat is relatively fresh and tender. If cooked in cold water, the time to steam the fish is comparatively longer.

In this way, the fish will get old. Therefore, when making steamed fish, the fish must be boiled in hot water, and the steaming time should not be too long. Generally, the time is 8-10 minutes.

Then, take out the fish and pour it into the sauce, and the steamed fish is good.

Steamed fish is the right way].

Step 1: Prepare the fish fillet, clean the fish fillet, cut a flower knife on the back of the fish, prepare some ginger slices, put the ginger slices on the back of the fish, put a few ginger slices on the bottom of the bowl, pour cooking wine into the fish, prepare some green onion slices, and rub them on the back of the fish with ginger. The aim is to allow ginger juice, onion juice and cooking wine to completely enter the fish, thus completely removing the fishy smell.

When making steamed fish, do you put it in cold or hot water? A lot of people make mistakes. No wonder the fish is not fresh.

Step 2: Put two chopsticks on the bottom of the plate, put the fish on the chopsticks, put the ginger on the fish and the belly of the fish, bring the water in the pot to a boil, bring the fish to a boil, and steam the fish in the pot for 8-10 minutes. When steaming the fish, prepare a bowl, add vinegar, soy sauce, oyster sauce, sugar, chicken essence, chili oil, green onion and minced garlic, stir well and set aside.

Once the fish comes out of the pot, pour it over the fish.

I think the right thing to do is to start steaming in cold water, because this will allow the flavor of the seasoning to slowly penetrate into the fish.

It is better to steam with hot water; The correct way is to wait for the cold water to bubble in the pot, then add the fish and steam it for about 20 minutes.

If you steam it with cold water, it will increase in the process of heating, and the taste of the fish will be ruined, and it will be fishy and woody to eat, and it will not taste good at all. Therefore, the reasonable behavior should be steamed with boiling water, first boil the water in the pot over high heat, and then put the fish into the pot, steam for eight minutes, so that the steamed fish will be very tender to eat, in addition to the temperature of the boiling water, the time period of cooking must also be paid attention to, in the steaming fish.

In this case, it must not be steamed for too long, otherwise the texture of the meat will be old. After turning off the heat, you don't have to rush out the fish in a hurry, but simmer it in the pot again for a few minutes. Then it is impossible to make the fish old.

Steamed fish] Recipe: fish, green onion and ginger, water, steamed fish soy sauce.

Corn oil. Buy a fresh fish, buy the case is best to let the boss let you solve it, really don't have time to deal with it, you also need to solve the neatness at home, including fish scales, fish viscera, black membrane, all the unclean things.

Then clean it up, prepare some green onion and ginger, soak it in water for a while, and soak it in water for a while, like a bowl of green onion and ginger water.

That's it. Pour the green onion and ginger water on the body of the fish, and the skin of the fish, rub it evenly, then cut some green onion and ginger shreds, put it on the body of the fish and rub it, and then gradually marinate. Marinate for about 15min, so the actual effect of removing the smell is very good, and there is no need for rice wine at all.

After the marinade is done, everyone pours cold water into the pot, boils the water, and then puts the fish in and starts steaming. Smaller fish are steamed on high heat for 8 minutes, and larger fish are steamed for 10 minutes.

When the time is up, take out the fish, and then the water at the bottom of the dish must not be wanted, it must be thrown away. The shredded green onion and ginger on the body of the fish are also taken down and thrown away. Then cut the appropriate new shredded green onion and ginger, put it on the fish, and pour a small amount of steamed fish soy sauce into the saucer.

Finally, pour some oil into the pot, boil it and pour it on the body of the fish, that is, pour it on the top of the green onion and ginger shreds, smell the aroma, so that a plate of steamed fish can be easily solved.

Yes. Because steaming for too long will make the taste worse, so it is necessary to boil the water before putting the fish.

Yes, if you put the fish in before the water is boiling, the fish will slowly seep out the flavor in the water, and the taste of the fish will become lighter; Because when making steamed fish, you need to boil the water first, then put the fish on the grid, and turn the heat to medium, so that the fish will generally be cooked after steaming for about 10 minutes.

I think it's needed; This is because it tastes better, but if it is steamed for too long, it will get old.

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.

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.

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.

1. Steam the fish in hot or cold water for a few minutes.

2. How long is the steamed fish hot or cold steamed?

3. Whether the steamed fish is steamed in hot or cold water.

4. Whether the steamed fish is steamed in cold water or hot water.

5. Steamed fish in hot water or cold water.

6. Steamed fish or steamed in cold water or hot water.

1."Steamed fish is hot water or cold steaming, to provide you with steamed fish is hot water or cold water hall sleepy steaming ** information, steamed fish is generally better with hot water, the water vapor that appears after the water is boiled meets the fish, can make the external structure of the fish quickly solidify, so that the protein of the fish is not lost, with hot water can shorten the time of steaming fish, can make the fish more delicious and juicy, the taste is better.