Do you need to add salt when cooking steamed fish? Do you need to add salt when cooking steamed fish?

General steps for steaming fish: Step 1: Fish selection: The weight of the fish is best controlled at about 500 grams. The appearance of the fish on the fish plate is secondary. The key is that the heat of raw and cooked is easier to control.

Step 2: Fish shaping: After cleaning the fish, use a knife to cut off the backbone of the fish from the abdomen. This can prevent the fish from deforming due to shrinkage of the fish bones after steaming. Apply pork evenly on both sides of the fish body.

oil, then dip in a little white wine.

Step 3: Season the fish: Mix some meat cubes with a little soy sauce, sesame oil, salt, minced ginger, and minced shiitake mushrooms and put them into the belly of the fish. This can not only make the fish taste fresher, but also make the steamed fish look plump.

Lightly rub a little salt on the surface of the fish to remove the fishy smell and enhance the flavor.

Step 4: Placing the fish: Take a large piece of old ginger and the middle section of green onion, cut it into long and even thin strips, spread it on the fish plate, put the fish on the plate and then sprinkle some shredded green onion and ginger on the fish. When it is mature,

It's both beautiful and evenly flavored.

Step 5: The heat of the fish: The heat is the key to steaming fish. Like many steamed dishes, you must put the fish into the pot after the water in the pot boils, steam for 6 to 7 minutes and turn off the heat immediately.

Step 6: Steaming the fish: The so-called steaming means that after turning off the heat, do not open the lid of the pot, use the residual heat in the pot to steam for another 5 to 8 minutes and then take it out of the pot. Pour the prepared soy sauce, vinegar and a little clear oil all over the fish.

Just physically.

Special Tips 1. If you are steaming a slightly larger fish, the steaming time can be extended by another 2 to 3 minutes; you can also place two chopsticks under the fish body to make the fish leave the bottom of the plate, so that the entire fish body is heated and cooked quickly;

You can also stand the fish up and steam it. Use a piece of green onion to open the belly of the fish so that the fish can stand stably. At the same time, cut a flower knife on both sides of the fish body and insert ginger slices in each knife seam. Remember, Qian

Don’t forget to steam.

2. If you want to make the flavor of the fish less astringent and more soft, you can put the sauce mixed with soy sauce, vinegar and a little clear oil in a small bowl, steam it with the fish, and then take it out of the pot together with the fish after steaming.

, pour it on the fish.

Do you need to add salt to steamed seabass? How to make steamed seabass delicious? How to make steamed seabass delicious? Ingredients 400g seabass, steamed fish soy sauce, salt, cooking wine, onions, ginger, chili, vegetable oil. Method 1. Remove the gills and internal organs of the seabass, wash them, and

Cut the fish with a flower knife.

2. Pour in cooking wine and sprinkle with salt.

3. Add green onion, ginger and red pepper to the bottom of the plate, then put the fish, and add shredded green onion and ginger to the fish body and fish belly.

4. Place the sea bass into a steamer and steam for 10 minutes.

5. Take out the steamed fish and remove the onion and ginger from the plate.

6. Spread shredded green onion, ginger and red pepper on the fish, evenly pour Lee Kum Kee Steamed Fish Soy Sauce, and then drizzle with the heated oil.

When steaming fish, should I add cooking wine and salt and pepper? It’s best not to add anything to the steamed fish. What you want when steaming is the fresh taste. The fish should be steamed and cooked for 10 minutes. Then cut some shredded green onion and ginger.

Sprinkle the shredded fish on the fish, pour some steamed fish soy sauce or umami soy sauce around the fish, heat up another pot and pour in the oil. The oil should be boiled until it is almost smoking. Use a spoon to scoop out the chopped green onion poured on the fish.

Serve, then sprinkle some coriander foam.

Steamed fish, what is the ratio of salt to fish? Steamed fish is mainly made with steamed vegetables. It tastes salty and fresh. The main ingredients are all kinds of fish. It is a home-cooked dish.

The steamed fish has a complete shape, the fish meat is soft and tender, the flavor is delicious, and the soup is clear and mellow.

The nutritional value varies depending on the type of fish.

Ingredients: Fresh sea bass, washed and pat dry Chopped green onion 1 tablespoon ginger 2 tablespoons oil Hoisin soy sauce A few slices of ginger Slices of green onion Salt Soy sauce for steamed fish Hoisin soy sauce is a compound of soy sauce, used in seafood cooking.

You'll also need: Tempeh Dark and regular soy sauce Oyster sauce 2 teaspoons sugar 1 tablespoon water 1 teaspoon cooking wine.

Cook the above ingredients over low heat until the sauce is reduced to 3 tablespoons. Mix all the ingredients.

Cook for about 4 minutes more.

Detailed steps for making steamed fish: 1. Cut a few slits on each side of the fish as in the previous model.

Add some salt to the inside and outside of the cut.

2. Prepare a plate and place ginger slices and green onion slices on the bottom.

This allows the fish below to be heated evenly.

3. Steam the fish for 7 to 8 minutes.

If yours is a larger fish, you will need to steam it longer.

In addition, remember to steam over high heat.

4. Take out the fish. You should see the eyes popping out and the scales should be open.

If there is too much water, drain off the excess water.

5. Heat the cooking oil until it is very hot.

Then pour it on top of the fish, add some seafood soy sauce, shredded ginger and scallions.

Pour hot cooking oil on top.