When it comes to eating fish, many people like to eat grouper, grouper meat is delicious, nutritious, fat content is still very low, is many people including fitness people love to eat one of the fish. And the most common practice of grouper is steaming, steamed grouper is different from other fish, many new people friends are particularly prone to mistakes when doing it for the first time, because they don't know how long to steam, with cold water or hot water, every time steamed out of the meat is very fishy, then today Linda for everyone to answer the confusion one by one.
<h1 class="pgc-h-arrow-right" > how long does it take for groupers to steam? </h1>
Grouper generally needs to be steamed for about 8-10 minutes to cook, depending on the size of the fish:
1, generally 1-2 pounds of grouper, boiled in water and steamed for 8 minutes to cook. Although the grouper protein content is rich and the heat is relatively fast, but the grouper generally pays attention to the whole fish in the production of Cantonese cuisine, it is necessary to retain the integrity, so when steaming the fish, its internal heating will be relatively slow, and it takes about 1 minute more than the general steamed fish, and it is recommended to steam it for 8 minutes to eat;
2, generally 2-3 pounds of grouper, boiled in the pot steamed for 10 minutes before cooking. Because the grouper itself is different from other fish, steaming requires the whole uncut steaming, so the internal heat is slower, and more than 2 pounds of grouper must be steamed for at least 10 minutes before eating.
<h1 class="pgc-h-arrow-right" > steamed grouper steamed in cold water or hot water? </h1>
Steamed grouper must be steamed in hot water, and it is steamed with water boiled. Here's why:
1. Steamed fish and meaty chai in cold water. Because the grouper itself is rich in protein, it takes 3-4 minutes to boil in the pot under cold water, and the overall steaming time is too long, and the grouper will be steamed too old and taste dry wood;
2, cold water steamed fishy smell heavy. Because the grouper itself pays attention to the whole steaming in Cantonese cuisine, so in the early cleaning process the removal of the fishy smell is not complete, if at this time is still steamed fish in cold water, the fish will be steamed too early because the temperature slowly rises, resulting in the water just boiled in the fish inside the fish smell is almost completely left in the fish meat and can not be volatilized, so the cold water steamed fish fish smell is very heavy.
< h1 class="pgc-h-arrow-right" > grouper steamed for a few minutes to be delicious and delicious? </h1>
Grouper is recommended to steam for 8 minutes to eat the freshest and best taste, can not be greedy for a short time. Because the grouper itself can not be broken, so the fishy taste is heavier, even if the scales are completely beaten, if the steaming time is too short, the taste will be fishy, and the steaming time is short, the internal fish meat will not be cooked, and the uncooked fish meat is not only not delicious but will be very fishy and difficult to eat, so it must be steamed for at least 8 minutes or so, not steamed short.
<h1 class="pgc-h-arrow-right" > cooking tips for "steamed grouper":</h1>
(1) Grouper head also has fish scales, unlike other fish, must also be thoroughly cleaned, so that steamed fish can not be fishy.
(2) When steaming grouper, you must not shoot first, you must first cut a knife from the throat to cut open the aorta to let the fish bleed for 2 minutes, then wash and then beat the scales, the grouper steamed out after natural bloodletting is fresh and tender, not fishy.
(3) Groupers should first remove the gills from the throat, then cut off the intestines from the tail, and then pull out the abdominal fish from the throat inward, so that the fish body can maintain integrity.
(4) Grouper needs to pull a knife on both sides of the thick part of the back of the fish before steaming, so that the steamed grouper can ensure complete steaming, and at the same time make the steamed grouper "fish flesh blossom", which looks more tender and appetizing.
< h1 class="pgc-h-arrow-right" > concluding remarks</h1>
In fact, it is not difficult to make a delicious steamed grouper, as long as you read the collection of this article and seriously practice once, I believe that you can do it even for the first time! I am Lin Da Guanren, a life is not good but like nagging food after the 90s otaku, if you read this article after helpful or feel like, you can click the red + number to pay attention to "Lin Da Guanren" to reserve, I will update and share more food knowledge, food skills and food unboxing evaluation video for you every day, if you have any comments or suggestions can be commented on below and interact with me, Lin Da Guan ren thank you for watching, we will see you tomorrow!
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