"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 pickles" is a favorite thing for beginners when they are just cooking. On the one hand, it saves trouble, and the fish made will not be too bad in the 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.

I don't know whether to put soy sauce or heating oil first.

Friends who do this 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.

Gild the lily, loathe to give up

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.