Cold or boiling water for steaming fish, and cold or boiling water for steaming fish

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.

Is steamed fish hot or cold water? Many people choose the wrong one, no wonder it tastes fishy and woody.

Is steamed fish hot or cold water? Many people choose the wrong one, no wonder it tastes fishy and woody.

There are so many practices about fish, braised and steamed, boiled and so on. There is basically a famous dish about fish in the eight major cuisines, boiled fish, steamed fish, sauerkraut fish, sweet and sour fish, etc., which one do you like? Today I bring you the practice of steamed fish, steamed fish is a very homely dish, and the method sounds very simple, but many people make steamed fish but it is fishy and firewood, in fact, the simpler the dish, the more you have to pay attention to.

Steamed fish is about how to keep the umami of the fish, and about the umami, it is actually very simple, be sure to choose the water used for the steamed fish.

Do you want to use hot or hot water for steamed fish?

Be sure to use hot water to steam fish.

When steaming fish, be sure to boil the water in the pot first, and then steam the fish through the water after boiling, never use cold water to steam the fish, because the high temperature can make the protein and collagen in the fish quickly coagulate, and maintain the umami of the fish to a large extent, so this tip can be used when steaming fish.

Steps to steam fish.

Take steamed carp, for example.

First, the carp is scaled, the internal organs are removed, and the head is removed.

Sprinkle salt on the fish and spread the salt evenly. Serve. Put some ginger slices on the fish and marinate for 20-30 minutes.

Bring the water to a boil in a pot, and after the water is boiling, put the fish in the pot and steam it.

While steaming, you can start to mix the sauce.

Sauce preparation.

Light soy sauce, vegetable oil, paprika and fresh chili peppers cut into pieces and stir well.

Heat the pan, add the minced ginger and chili pepper to the pot and stir-fry until fragrant, add the previous sauce, pour into the pot and bring to a boil.

Sprinkle with chopped green onions.

Finally, sprinkle the sauce on the fish, do not rush to open the pot after the fish is steamed to white, turn off the heat, steam the fish at residual temperature for 3 5 minutes, and then take it out and pour the sauce.

In this way, a delicious steamed carp is ready, and you don't need to steam it for too long, the fish can change color, and steaming for too long will cause the fish to become old and affect the taste.

There is also a way to remove the fishy smell, add some beer when the fish is marinated, which can remove the fishy smell of the fish.

Steamed fish is hot water in the pot, the method is as follows: 1. Remove the internal organs of the sea bass, clean it up, wipe off the excess water on the body and put it in the steaming plate. 2. Put the ginger slices and shredded green onions into the fish plate.

3. Put the slices of bamboo shoots of similar size on the fish. 4. Soak the mushrooms in warm water, remove the stems, slice them, and put them on the body and surroundings of the fish. 5. Boil the water in the steamer over high heat, put the fish plate, steam on high heat for 5 8 minutes, after turning off the heat, do not open the lid, the fish do not take out the pot, use the residual temperature in the pot to "steam" for 5 minutes and then get out of the pot.

Steamed fish in cold water or boiling waterSteamed fish in cold water is the best.

When steaming fish, you should wait for the water to boil before putting the fish into the pot to steam, because the steamed fish is to use the strongest heat of water vapor to steam the fish in the shortest possible time, so that the fish is tender and delicious, and when making steamed fish, you should also pay attention to the removal of fish.

Steaming is a very convenient and common cooking method, and many people often eat steamed fish at home. However, when to put the fish in the pot when steaming the fish, there is a difference in the taste of the fish steamed in cold water and steamed in boiling water.

When steaming fish, the correct way to do this is to put cold water in the pot and boil it, and then put the fish in the pot to steam. Because steaming fish is to use the strongest heat water vapor to steam the fish meat in the shortest possible time, so that the fish meat is tender and delicious.

We must pay attention when we eat steamed fish, and we must do a good job of removing the fishy when handling the fish, because the taste of some steamed fish may be relatively light, so once the fish meat is not well deodorized, it will become difficult to eat.

Steamed fish is put into a steamer after the water is boiled and starts steaming, so that the steamed fish is tender and delicious, and not fishy. If the fish is heated in the pot for too long, it will not only cause the fish to become old, but also the fishy smell will be stronger. You can steam the water for 10 minutes after boiling, remove the soda and ginger and garlic after the pot, add the steamed fish soy sauce and drizzle with hot oil.

Steamed fish is put into a steamer after the water is boiled and starts steaming, so that the steamed fish is tender and delicious, and not fishy. If the fish is heated in the pot for too long, it will not only cause the fish to become old, but also make the fishy smell stronger. You can steam the water for 10 minutes after boiling, remove the soda and Bu Yuyu ginger and garlic after the pot, add steamed fish soy sauce and pour hot oil.

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, juicy, and tasteful, while the meat quality of cold steamed fish will be older.

Fish: Fishes are diothermic aquatic vertebrates that swim and feed with their upper and lower jaws by respiring with their gills, swinging through their tails and trunks, and feeding on their upper and lower jaws, belonging to the vertebrate subphylum of the phylum Chordates, and generally people 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 increased in more than ten lifetimes, and there are about 32,100 species of named fish species in the world.

Fish are mainly divided into: tropical fish, temperate fish and cold ribbon fish.

Aquatic fish are divided into: freshwater fish and saltwater fish.