Is steamed fish steamed in cold water or hot water?
Steamed fish is steamed with hot water.
The meat of fish is tender and crisp. Usually it only takes a few minutes to cook, and it will be cooked thoroughly. Cooking time is too long, the meat will get old and the taste will drop. Therefore, when steaming fish, the water is usually boiled first, then the fish is put in, cooked in a few minutes, and then it is delicious after turning off the fire for a few minutes.
How long does it take to steam the fish?
The steaming time of steamed fish is related to the species of fish.
Bass meat is thin and the cooking time is the shortest. Generally, the water is boiled and steamed for 5-8 minutes.
The meat quality of grass carp, carp and other fish is relatively old, which needs to be steamed for about 12 minutes.
When is the cooking time of steamed fish?
It is best to control it below 15 minutes to avoid the meat being too old and affecting the taste.
How to make steamed fish delicious?
Ingredients: leek, rice wine, ginger, salt, pepper, steamed fish soy sauce, lard, cherry tomato, fish.
Exercise:
1. Coat the fish with knife flowers, and marinate with appropriate amount of steamed fish soy sauce, chives, shredded ginger, salt and pepper for 5 minutes.
2. Spread the pickled shallots and shredded ginger on a low plate and put the fish in a standing position. Sprinkle shredded ginger on your body and drizzle with lard. If boiled water is needed, steam it for about 5 minutes, pour the water out of the plate, steam it with some rice wine for 3 minutes, and then turn off the fire and stew for 5 minutes.
When cooking, put a cherry blossom in the fish's mouth and pour the cooked soup on the fish.
Cooking skills of steamed fish;
Step 1: Choose fish: The weight of fish should be controlled at about 500 grams, and the beauty of the fish dish is secondary. The key is that the cooked temperature is easier to grasp.
Step 2: Shaping the fish: After cleaning the fish, cut the fish's spine from the abdomen with a knife, which can prevent the fish from deforming due to the contraction of the fish bones after steaming. Spread lard evenly on both sides of the fish and dip it in a little white wine.
Step 3: Season the fish: Mix a little meat with a little soy sauce, sesame oil, salt, shredded ginger and chopped mushrooms into the fish's stomach, which will not only make the fish taste fresher, but also make the steamed fish look full.
Step 4: Set the fish plate: Take large pieces of ginger and onion, cut them into long and thin filaments with uniform length, and spread them on the fish plate. After the fish is put into the plate, sprinkle some shredded onion and ginger on the fish. When it is ripe, it is both beautiful and delicious.
Step 5: the heat of the fish: the heat is the key to steaming the fish. Like many steamed vegetables, you must boil the water in the pot, then put the fish in the pot, steam for 6 to 7 minutes and turn off the heat immediately.
Step 6: Virtual steaming of fish: The so-called virtual steaming means that after the fire is turned off, do not open the lid, steam for 5 to 8 minutes by using the residual temperature in the pot, then take out the pot and spray the prepared soy sauce, vinegar and a little clear oil on the fish.
Conclusion: Above we talked about the cooking method and cooking time of steamed fish, whether to use hot water or cold water and so on. In addition, I also want to remind you that experts tell us that different fish contain different amounts of omega-3 fatty acids, so the degree of protection for the heart is different. Generally speaking, deep-sea fish such as salmon, tuna and salmon living in cold zone waters are thick in fat and rich in fish oil, and the corresponding omega-3 fatty acids are high. Freshwater fish, also known as river fish, mostly have short growth period, serious water pollution and low ω-3 fatty acid content.