Why do we put chopsticks when steaming fish? Will it be easier to cook if we put chopsticks under the steamed fish?

As we all know, steamed fish is a common delicacy. It has various cooking methods and rich flavors. It tastes tender and delicious. It is deeply loved by people. Many people like to eat steamed fish. Some people put chopsticks under the steamed fish. So why do we put chopsticks under the steamed fish? Let's take a closer look!

Why do we put chopsticks when steaming fish?

Experienced people who make steamed fish always put chopsticks at the bottom of the plate to isolate the fish from direct contact with the bottom of the plate, thus preventing the fish from sticking to the bottom of the plate.

If the fish meat is in direct contact with the bottom of the plate, the temperature of the porcelain plate will be much higher than the steam, which will make the fish meat at the bottom mature first and stick to the bottom of the plate, resulting in poor appearance of the fish. Of course, if the fish meat at the bottom is cooked first, the steaming time will be too long, and the fish meat will become tough and taste bad.

Many people like to put a layer of shredded green onion and ginger on the bottom of the plate when steaming fish, which can play a good role in removing the fishy smell. However, there is a problem with this. When steaming fish, a lot of water will flow out of the fish meat during the heating process. This water will accumulate at the bottom of the plate. Since the shredded green onion and ginger become soft after heating, the fish meat on top will directly contact the bottom of the plate. This will cause the water vapor in the pot to be unable to contact the bottom of the fish, making it heat slowly. In addition, the accumulated water in the plate will easily contaminate the meat at the bottom of the fish, making its fishy smell worse. On the contrary, if chopsticks are used instead of shredded green onion and ginger, air circulation at the bottom of the fish can be guaranteed, and the fishy smell of the fish can be reduced.

What are the techniques for steaming fish?

① Selection and processing of fish

When making steamed fish, there are many types of fish to choose from, including grass carp, black carp, crucian carp, silver carp, sea bass, etc., but sea bass is the best choice, because sea bass is not only tender in texture, but also has few bones, which is suitable for the elderly and children. No matter what fish you choose, first of all, make sure that the fish is fresh, preferably just slaughtered. Secondly, when handling the fish, scrape off the scales, remove the black film in the belly of the fish, and clean it;

②Steaming time of fish

The most difficult thing to control when steaming fish is the steaming time. If the time is too short, the fish will not be cooked and will have a strong fishy smell; if the time is too long, the fish will be overcooked and lose its fresh and tender taste. Generally speaking, for a fish of about 1 jin, it is sufficient to steam it over high heat for about 7-8 minutes after the pot is opened. Do not remove the lid to release the air during the process. For fish of other weights, the time can be slightly adjusted;

③ Order of using steamed fish soy sauce

As we all know, after steaming the fish, you need to sprinkle the fish with an appropriate amount of soy sauce and hot oil. The order of using these seasonings is also very important. First of all, soy sauce should not be poured on the fish when it is steamed. At high temperatures, soy sauce is easy to evaporate and easily react with the fish, affecting the taste of the fish. Therefore, soy sauce should be added after the fish is steamed. When steaming fish at home, soy sauce should be added first, and then hot oil. In this way, the hot oil can stimulate the aroma of soy sauce and make the steamed fish taste mellow.

What are the requirements for steaming fish

1. You don’t need to use a particularly large fish to make steamed fish. A fish of about one pound will do. If the fish is too large, it will be difficult to control the steaming time.

2. Put the chopsticks at the bottom of the plate to support the fish well, so that the heat at the bottom can circulate and be heated evenly. When placing the chopsticks, be sure to leave a certain distance between them;

3. When steaming fish, you can evenly apply a thin layer of cooking oil on the fish. The oil film can block the loss of water inside the fish, so that it maintains a fresh and tender taste;

4. In the last step, the peanut oil should be heated to about 70% hot until blue smoke comes out of the pot. If the oil is too cold, it will not be able to bring out the aroma of soy sauce and shredded green onion and ginger.