Because the taste of soy sauce is not strong, it will also rob the taste of the fish itself. Stimulated by oil, the taste is stronger.
Take the perch as an example. Perch is bigger and thicker. After steaming, it is best to pour soy sauce first, but because the meat is thick, it will not be robbed. Pour oil on the fish first, and form an oil film on the surface of the fish, so that the soybean oil can't touch the meat, and it will look lighter.
And fish are smaller and thinner, such as small yellow feet? Plum is easier to taste, so I don't care much about the role of soy sauce in improving the taste, but oil can make the outer layer of meat firmer and absorb the taste of onion, pepper and ginger.
In addition, if you can buy fresh olives in the south, it is best to soak the fish in water with broken olives before steaming, and then steam the fish for a while, so as to make the fish more tender. You can also put a small piece of papaya when steaming, which can also make the fish more delicious, but it must be small. For a foot-long bass, the papaya pieces used should not exceed the size of 1 yuan coin.
Soy sauce first, then oil.
The taste of soy sauce is easier to penetrate into fish and will not be blocked by oil.
Steamed fish with soy sauce first, then cooked oil. When pouring, pour from the fish head to the fish tail, so that the taste will be more uniform, or you can dip the fish in oil and eat it. The following is my steamed sea bass for your reference.
When steaming fish, it is not a problem to put soy sauce or pour hot oil first. There is no strict order. Either one can be poured first. Such subtle differences will not have much impact on the taste, and ordinary family diners will not be too harsh on home cooking, but it is definitely a big problem in restaurants or places where there are exquisite cooking lovers, because this is a professional problem and relates to the basic skills of a chef! The shallots should be laid in advance, poured with hot oil and then drenched with soy sauce. The purpose of this is to make the hot oil fully fragrant. Otherwise, adding soy sauce is easy to reduce the temperature of hot oil and can't force out the fragrance of shallots!
Let's start with gas.
The steamed dishes are original and fresh, which can retain the nutrients of the ingredients to the greatest extent.
bouillabaisse
Ingredients: fish (perch, grass carp)
Ingredients: shredded ginger, shredded green and red pepper, shredded onion,
Seasoning, salt, steamed fish and soy sauce
Practice: gut the fish, wash it, cut it into a knife, sprinkle with salt, put it on a plate, and put shredded ginger, shredded green pepper and shredded onion on the fish.
Put it in a steamer, steam it, pour in boiling oil, and pour in shredded ginger, shredded green pepper, shredded onion, steamed fish and soy sauce.
Tip: Slice shredded ginger, shredded green pepper and shredded onion as thin as possible.
Steamed fish is a dish that often appears on the table of ordinary people. And it is also a dish with a high point meal rate in the banquet of high-end hotels on holidays. There is a good meaning for more than a year, and it is auspicious.
Steamed fish has many dishes: steamed bass, steamed wuchang fish, steamed turbot, and many others are delicious.
The approximate method of steaming fish, 1: Clean the fish and change the knives on both sides.
2: Add a little onion and ginger on each side and marinate in a vessel.
3: Steaming in the pot, the time is controlled by yourself, and the range of 5- 10 depends on the size of the fish.
4. Steam the fish, control the excess water, put shredded onion, shredded ginger, shredded red and green peppers and (colored silk) on the fish, and pour the fish with a proper amount of steamed soy sauce.
5: add oil to the pot and heat it until it is poured on the colored silk.
Actually, I should steam the fish and soy sauce first and then pour the oil, because I have steamed the fish and soy sauce with onion and ginger juice first, and then poured the pickled fish juice when steaming. This is delicious. You can have a try. Here is a video you can watch.
Hello, I'm Shi Zi, and I'm glad to talk to you about this topic.
"When steaming fish, do you steam fish soy sauce first or circle the oil after steaming fish?" This problem has been bothering me. After many attempts, I came to a conclusion: "Heat the oil first, then steam the fish and soy sauce". Steamed fish made in this way is the best. Next, let's talk about several ways to eat with relatively poor taste.
Pickled fish in sauce "Pickled fish in sauce" is a favorite thing for beginners when they first cook. It's very convenient, and the cooked fish won't be too bad in your mouth. But after eating it several times, you will find that the fish is not fresh. It seems that the fish in your mouth tastes like sauce, and the fish has no fragrance. In addition, there is another defect here, that is, the steamed fish will appear fish soup after it is cooked. These fish soup and sauce are combined to form a big bowl of soup, and the whole fish will be immersed in it. This phenomenon often appears in the hands of novices, which is equivalent to breaking the work.
Friends who don't know whether to put soy sauce or heating oil first are basically familiar with it, but they don't know the order and don't know which is better. As we all know here, the first step of steaming fish is to marinate it with ginger and cooking wine for a period of time to remove the fishy smell. The second step is to set the plate, spread ginger slices and steam millet spicy (people who like spicy food). The fish soup came out after steaming. At this time, take out the fish soup and sprinkle with volatile ingredients such as onion, ginger and coriander. These are general rules, and then there is a difference. If you put soy sauce first, the problem is that you can't grasp the quantity, and how much hot oil to pour later. Secondly, soy sauce is salty, and direct contact with fish will lead to salty taste. Therefore, pouring hot oil first can not only stimulate the aroma of onion and ginger, but also play two roles in fish. Firstly, it ensures that the water of fish will not be lost, and secondly, it plays the role of protection and isolation. We don't think fish is salty when we eat it, so that we can achieve the best taste.
To gild the lily, some friends will heat the soy sauce before pouring it on the fish when cooking steamed fish. This is gilding the lily. Soy sauce itself is specially prepared for steamed fish and does not need to be splashed on the fish. The correct way is to pour it around the plate. Reluctance refers to fish soup, which we don't think can be thrown away, but can only be put in. Actually, we ate meat, not soup, and the soup was useless.
Steamed fish is a delicious food with tender meat, rich nutrition and no fire. It is said that the reason why you don't get angry after eating is because it is steamed, wet, tender and dry. Steamed fish is simple. It is not difficult to make a delicious steamed fish by mastering the order and skills of steaming fish. Please see the following steps for specific operation.
Ingredients: 1 fresh fish about five fingers in size.
Accessories: ginger, pepper, onion and garlic.
Seasoning: salt, steamed fish, soy sauce.
Step 1: Remove impurities from the fish, wash it, cut several cracks on both sides of the fish with a knife, and then wipe it with a little fine salt.
Step 2: shred ginger and pepper, cut onion into chopped green onion, and chop garlic into paste.
Step 3: spread a little shredded ginger on the bottom of the plate, then put the fish in, and spread a layer of shredded ginger and Chili on the fish noodles.
Step 4: Put a proper amount of water into the pot and bring it to a boil. Hang the steamer, cover the fish tightly, and steam on medium heat 12 minutes.
Step 5: After the fish is fished out, pour 2 tablespoons of steamed fish soy sauce while it is hot, sprinkle with chopped green onion and minced garlic, and finally heat 1 tablespoon of oil in the pot and pour it on the fish noodles.
Because if I choose to eat steamed fish, it means I want to eat lightly. So I will eat less steamed fish soy sauce, so I usually pour steamed fish soy sauce first, and then pour oil to enhance fragrance and stimulate fragrance. In fact, I think the order of steaming fish, soy sauce and sesame oil has its own advantages and disadvantages.
The advantage of steaming fish soy sauce first and then pouring soy sauce is that hot oil will stimulate the flavor of soy sauce, and the flavor of steamed fish will be better integrated with the flavor of onion, ginger and soy sauce. However, this method also has a disadvantage, that is, fish will come into direct contact with soy sauce because they are not oiled. If there is a little more soy sauce or a long time, the fish will absorb too much soy sauce and lose its original flavor.
If you pour the oil first, and then pour the steamed fish soy sauce, the advantage is that the soy sauce will flow down with the oil, and the fish will be covered with oil and will not absorb too much soy sauce, which can be regarded as a better protection of the umami flavor of the fish itself. However, there are also disadvantages, that is, the lack of hot oil poured directly on soy sauce, the fragrance of soy sauce is difficult to be stimulated, and it will be lacking.
This is my personal experience. Because I usually only add a little soy sauce, I don't worry about taking away the umami taste of the fish, so I choose to pour the oil afterwards. You can choose according to your own preferences. If there is any way to kill two birds with one stone, please share it with us.
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