What is the difference between steamed fish sauce and steamed fish soy sauce?

Introduction Fish sauce, also known as fish soy sauce and shrimp oil, and fish soup in Jiaodong, is a popular seasoning sauce in Chaoshan area. Fish sauce is often used in Vietnamese, Korean and Thai dishes. According to the foodies:

Eating fish sauce is equivalent to going to Vietnam. [This paragraph] production method The production method of fish sauce is more complicated, and it has to go through five major processes:

1.Salting: Generally, some salt is added on the spot in the fishing ground and pickled while it is fresh;

2.Fermentation: Usually natural fermentation is the mainstay, the salted fish and shrimp are salted and marinated for 2 to 3 years, during which the fish should be stirred many times to gradually decompose the salty juice and residue under the action of enzymes;

3.Maturity: After the decomposition is completed, it is moved into a large vat for dew drying, stirred 1 2 times a day, and exposed to the sun for about 1 month, gradually producing aroma and tending to maturity;

4.Suction filtration: Insert the bamboo tube into the drying tank and extract the clear liquid. The filter residue is generally soaked and filtered twice, and the fish residue is used as feed or fertilizer;

5.Preparation: Take different proportions of **, medium oil, and one oil to mix, that is, all levels of fish sauce.

There are 6 levels of fish sauce, and the higher the level, the better the quality. Fish sauce is a sauce made by fermenting fish and shrimp as raw materials, containing 17 kinds of amino acids, 8 of which are necessary for the human body. It is also rich in protein.

In addition to being widely used in Teochew cuisine, fish sauce has gradually become a common seasoning in Southeast Asian cuisine with the overseas flow of Teochew people. Nowadays, Thai and Vietnamese cuisines are also commonly used to cook seafood, salads and other dishes. Fish sauce can also be used as a dipping sauce for additional seasoning, such as pan-fried oyster cakes.

Fish sauce is also known as fish soy sauce, Fujian is called shrimp oil, Jiaodong is called fish oil, is a variety of small trash fish and small shrimp salted plus protease and the use of fish body related enzymes and a variety of salt-tolerant bacteria fermentation, so that the fish body protein hydrolysis, after refining and dissolving, filtration, and then refining, remove the fishy smell, then filter, heating and sterilization. It is delicious and can be used as a condiment for soy sauce. It is produced in Fujian, Guangdong and other places.

In addition to local consumption, most of the products are exported to Southeast Asian countries. [This paragraph] is suitable for people Ordinary people can eat. Patients with gout, heart disease, kidney disease, and acute and chronic hepatitis should not consume it.

The applicable amount of this paragraph is 5 10 grams each time. [This paragraph] Warm reminder Experimental studies have found that fish sauce is carcinogenic. Fish sauce contains a variety of nitrosamines, and there is a significant relationship between fish sauce consumption and gastric cancer.

Fish sauce is better if it has no bitter and astringent odor and is clear and transparent.

The cooking application of fish sauce is the same as that of soy sauce, and it has the effect of freshness and seasoning.

Fish sauce is a salty condiment originating from Chaoshan, Guangdong, and Chaoshan preserved vegetables, sour pickles and called "Chaoshan Three Treasures", the color is amber, the taste is salty and has the umami of fish, the cooking of Chaoshan cuisine, the chef still likes to use it.

The fish sauce has umami flavor and soy sauce is salty.

First, the main raw materials are different.

1. Fish sauce: Fish sauce is made of small fish and shrimp as raw materials, which is obtained after pickling, fermentation and refining 2. Steamed fish soy sauce: Steamed fish soy sauce uses soybeans as the main raw material, water is added, and salt is made and fermented.

Second, the origin is different.

1. Fish sauce: Native to Fujian and Chaoshan, Guangdong, it is a commonly used aquatic condiment in Fujian cuisine, Chaozhou cuisine and Southeast Asian cuisine.

2. Steamed fish soy sauce: Steamed fish soy sauce is native to Asia, and the flavor is different depending on the country and region.

Third, it contains different preservatives.

1. Fish sauce: Fish sauce does not contain preservatives.

2. Steamed fish soy sauce: Steamed fish soy sauce contains preservatives.

It is different, fish sauce originated in Southeast Asia, it smells fishy, and the delicious ingredients are naturally fermented, which is used as soy sauce and seasoning in Southeast Asian dishes. Steamed fish soy sauce is a mixture of soy sauce and tempeh, and is used to steam fish.

Fish sauce has the effect of freshness and seasoning. And it is mostly used for cooking hot dishes! Soy sauce also has the ability to enhance freshness and seasoning, but it can also be used directly for cold meat dishes!

The fish sauce has umami flavor and soy sauce is salty.

Ingredients: 3 tablespoons steamed fish soy sauce.

1 hairtail.

1 green onion 6 slices of ginger.

1 head of garlic Rock sugar to taste.

2 bay leaves.

Cinnamon bark 1 piece.

Rice vinegar to taste.

Beer 1 listen.

Salt to taste 5 rice peppers.

Essence of chicken to taste.

Steps: 1. Prepare the steamed fish soy sauce.

2. Wash and cut the hairtail.

4. Prepare the beer.

5. Prepare the seasoning.

6. Add seasonings and rock sugar.

7. Pour in beer, add steamed fish soy sauce and an appropriate amount of salt, rice vinegar and chicken essence, bring to a boil over high heat and simmer for 20 minutes.

8. Turn off the heat after the juice is reduced.

9. Finished product drawing.

Tip: The same goes for cooking wine without beer.

The difference between steamed fish soy sauce and soy sauce.

First of all, there is a great difference in the raw materials, the raw materials for the production of steamed fish soy sauce are mainly water, sugar, salt, soybeans, wheat flour, yeast extracts and food additives, etc., and the taste is mainly salty, and accompanied by bursts of umami and fragrance. However, soy sauce itself is also divided into light soy sauce and dark soy sauce, dark soy sauce is relatively salty, mainly used to enhance color, and light soy sauce is mainly used to improve freshness. Soy sauce is mainly wheat and bran, but there are also broken rice and corn instead, and there are also traditional crafts such as peanuts and broad beans, so there is a direct difference in raw materials.

And in terms of usage, there is also a clear difference between the two, steamed fish soy sauce is mainly used for steamed fish, which is generally better than light soy sauce and easier to extract umami. In addition, soy sauce is added to a variety of umami agents, so the freshness is very high, and it is suitable for cooking in banquet venues. Of course, if you don't have soy sauce at home, you can use steamed fish soy sauce instead, but in this case, you also need to choose according to the actual dish.

The difference between steamed fish soy sauce and soy sauce. Through the above introduction, I believe you have a detailed understanding of this issue, so you must pay attention to the appropriate distinction between the two in life. In fact, the taste is delicious and delicious, not in the amount of seasoning, but in our choice of food and the way of cooking, this question I believe many friends who love the kitchen have a detailed understanding.

However, it is recommended that you reduce the amount of seasoning you use and maintain the original flavor of the food, which is very important for health.

Steamed fish soy sauce is a type of soy sauce commonly used to steam fish, i.e., soy sauce. It is a seasoning with Asian characteristics used in cooking. In general, soybeans are used as the main raw material for the production of soy sauce, water is added, and salt is used to make koji and ferment.

Steamed fish soy sauce is a type of soy sauce, which adds tempeh to make the taste even better, especially the steamed fish, which is very delicious and delicious.

Steamed fish soy sauce can be replaced with light soy sauce.

Ingredients: 1 yellow croaker; Light soy sauce 20 ml.

Excipients: peanut oil 10 ml; sesame oil 5 ml; 1 green onion; 5 slices of ginger; 1 small sprig of coriander.

Here's how:

1. Prepare all the ingredients you need.

2. Wash the yellow croaker and remove the internal organs and gills of the fish scales. Slice the green onion diagonally into thin sections and slice the ginger.

3. Make a flower knife on the surface of the fish, so that it will be more flavorful when steamed. Ginger slices and green onions are placed below, and the stomach is also stuffed, and finally the fish is also put on the green onion and ginger slices, and the green onions and ginger are all fishy and fresh.

4. Drizzle some light soy sauce over the fish.

5. Add water to the steamer, put the grate, first boil the water on high heat, then quickly open the lid of the pot and put the fish and the plate in it. The step of steaming the fish is very important, do not release the fish at the beginning, and then release the fish after the water is boiled.

6. Steam on high heat for 6 minutes, then turn off the heat and steam for another 2 minutes, open the lid, take out the fish, prepare another plate, remove the fish, and remove the ginger slices and green onions in the stomach and body.

7. Cut the green onion into thin strips, take the fresh and tender leaves of the coriander, and spread it on the fish. Add peanut oil and sesame oil to a wok and heat it and pour it over the fish.

It can be replaced by soy sauce, an appropriate amount of white vinegar and rice wine, which has a salty taste and can remove the fishiness.

You can use soy sauce or light soy sauce instead.

Soy sauce: Steamed fish soy sauce is actually a kind of soy sauce, but the pigment content is lower, and the function of enhancing the flavor is stronger, therefore, in the case of steamed fish soy sauce, soy sauce can also be used instead, but the soy sauce instead of the steamed fish is darker in color, which affects the appearance.

Light soy sauce: Light soy sauce is a necessary condiment for stir-fried meat food, light soy sauce is a kind of soy sauce like steamed fish soy sauce, but the pigment content is low, the content of glutamine is high, the effect on the freshness of meat food is obvious, and it can be used to replace steamed fish soy sauce.

Preparation of steamed fish.

Ingredients: 300g frozen cod fillet, 15ml steamed fish soy sauce (or soy sauce, light soy sauce).

Excipients: 5g shredded ginger, 1 green onion and white onion, appropriate amount of chives, 2g of green pepper, 2g of red cabbage, 2g of yellow pepper, 20ml of cooking wine, 2g of white pepper, 20ml of olive oil, 3g of salt

The steps are as follows:

After thawing at room temperature, scrape off the scales with a knife, wash and drain, add cooking wine, white pepper and salt.

Grasp it well with your hands and marinate for 20 minutes, turning the cod over in the middle to make it easier to taste on both sides.

Cut the green onion into white sections and divide each section in half; Cut the chives into small pieces and cut the green onion leaves into thin strips; At the same time, prepare the ginger shreds and the red, yellow and green pepper shreds.

Take a disc and spread the green onion segments on the bottom.

Place the marinated cod pieces on top of the green onions, and add the shredded green onions and the white shallots on top of the cod pieces.

Boil the water in the steamer over high heat, put the fish pieces into the pot, steam for 10 minutes, turn off the heat, do not remove the lid, and simmer for 3 minutes.

Take out the steamed cod pieces, discard all the green onion and ginger and the soup of the steamed fish, and drizzle with the steamed fish soy sauce.

Spread the red, yellow and green pepper shreds, and put the shredded chives leaves.

Put an appropriate amount of olive oil in a frying spoon, heat the oil over low heat until it smokes, and quickly pour it on the shredded green onion and pepper.

I don't think it would make a difference if I didn't use that.

You can use Sichuan peppercorns, green onion white frying oil, then light soy sauce, salt, pepper, cooking wine, a little sugar, and you're good to go. Do not put MSG, it will destroy the umami of the fish.

Put a flower knife on the fish, shredded ginger, star anise, and a small handful of peppercorns into the fish's belly. The fish is drizzled with white wine (brandy) and pepper; Steam in a pot. After steaming, the fish is lined with shredded green onions, shredded green and red peppers, and garlic slices.

Heat the oil in a wok and dry the chili segments, and pour the appropriate amount of hot oil evenly over the fish. Open the meal.

If you don't have it on hand, then you can use light soy sauce with some chili oil instead.

Soy sauce (dark soy sauce is boiled.) Light soy sauce is used for cold salad).