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Is it better to steam fish with hot water or cold water

Is it better to steam fish with hot water or cold water

Sihaiwang: fish is the most common meat food on our table. Many fish are rich in protein and vitamins. Steamed fish is also the most effective way to protect the nutrition of fish. When steamed fish, do you use cold water or hot water? How can steamed fish be best? Let's have a look!

Boiled water for steamed fish:

When steaming fish, first boil the water in the pot, and then steam the fish. Never steam the fish in cold water. Because when the fish encounters high temperature, the external tissue coagulates, which can lock the internal fresh juice.

It's best to sprinkle some chicken or lard on the fish before steaming to make the fish more tender. It can also be sealed with a fresh-keeping film to prevent the fresh taste of the fish from running off or dripped with steamer water to dilute the taste of the fish.

Fish is not minced:

Braised fish, when the fish is cooked, the whole fish is often put into the pot, and when it comes out of the pot, it becomes two pieces.

If you want to cook fish without breaking it, the best way is to fry it first and let it shape. When you cook it for the second time, you must not turn it back and forth with a shovel. You should take a spoon to pour the fish soup on the fish for many times and let it taste good. Try not to turn the fish if you can.

Delicious fish soup: there's a trick to making good fish soup. The fish should be fried first, then poured into the hot water and simmered slowly. It's better to put a few pieces of tofu to stew together. The fish soup made in this way is pure white in color, rich in nutrition and delicious in taste.

When the frozen fish is cooked with fresh milk and kept in the refrigerator for a long time, some fresh milk can be put in the soup properly to increase the flavor of the fish. After the fish is taken out of the refrigerator, it is better to freeze naturally or thaw it in a container with a little salt. The purpose is that the protein in the frozen fish meat will coagulate slowly when encountering salt, so as to prevent the loss of liquid and nutrition.