What is the role of steamed fish soy sauce in chefs?

In fact, steamed fish soy sauce is a soy sauce variety separated from the basic soy sauce, and its essence is still fresh, so it is even fresher to use it to steam fish. Nowadays, the soy sauce at home is basically replaced by steamed fish soy sauce, and it is used to steam fish, stir-fry vegetables, or steam eggs with a few drops on top of the eggs, which really adds a lot of light.

Method steps.

1Salmon and onion cut into cubes, of which the salmon is salted with lemon juice and water starch and marinated for a while. Add water to the pot and boil until the fish is not boiling, put in the diced salmon, wait for the fish to change color and float up, use a colander to pick up and put it in cold water to cool for half a minute, then control the water for later use.

2. Put oil in a pot and cook until it is 60% hot, add diced onion and stir until fragrant.

3. Add diced asparagus and stir-fry until seven ripe.

4Add the diced fish and stir-fry gently, then add salt and steamed fish soy sauce and stir-fry evenly.

5. Finally, add a small amount of water to boil and reduce the juice.

Steamed fish soy sauce is a kind of soy sauce usually used to steam fish, with light soy sauce as raw material, and then add dark soy sauce, rock sugar, Huadiao wine and other seasoning fresh ingredients to boil, so the taste is more delicious and sweet than ordinary light soy sauce, with seafood, river fresh light dishes and Guangdong rice noodles, can play a good effect on freshness.

Usage: Steamed fish soy sauce can be added before steaming, or when the dish is almost cooked. It is recommended to put it before steaming, and the food is hygienic after heating at high temperature.

Extended information: How to choose steamed fish soy sauce.

1. Shake the bottle to see how fast the steamed fish soy sauce flows down the bottle wall, the concentration of high-quality steamed fish soy sauce is very high, the viscosity is large, and there will be a lot of foam when shaken, the flow is slow, the concentration of inferior steamed fish soy sauce is low, there is only a small amount of foam after shaking and it is easy to disperse, and it flows faster like water.

2. Look at the bottom of the bottle for sediment or sundries, if not, it is high-quality steamed fish soy sauce.

3. Look at the color of the steamed fish soy sauce in the bottle, the normal color of the steamed fish soy sauce should be reddish-brown or tan, and the color of good quality will be slightly darker, shiny and not black.

4. After opening the bottle cap, without touching the bottle mouth, the high-quality steamed fish soy sauce can smell a strong sauce fragrance and ester fragrance, and the inferior steamed fish soy sauce may have a peculiar smell.

The main use of steamed fish soy sauce is to flavor the fish when steaming, we can put in the steamed fish soy sauce before steaming, and we can also put in the steamed fish soy sauce when it is about to cookHowever, in most cases, we mainly recommend putting it in before steaming, because after high temperature heating, it will be more hygienic, of course, in addition to steaming fish and putting soy sauce to adjust the taste, we can also put some steamed fish soy sauce when making other dishes, so that the taste is more delicious.

Steamed fish soy sauce is an Asian seasoning that is used to make fish and can add flavor to the fish. Steamed fish soy sauce is a liquid made from soybeans as raw materials, then added with water and salt, koji-making and fermentation, and various enzymes secreted by various microorganisms when they multiply. The ingredients used to make steamed fish soy sauce vary from country to country, region to region, and the flavor varies depending on the season, and the Vietnamese fish sauce is the most famous.

Instructions for steamed fish soy sauce

"Soy sauce" means soy sauce in Cantonese, and steamed fish is also the main way to cook fish in Cantonese cuisine. Therefore, steamed fish soy sauce is also a kind of soy sauce, and the main raw materials are water, soybeans, edible salt, wheat flour, etc., which is basically the same as ordinary brewed soy sauce, but the composition of the additives is slightly different.

Additives such as sugar, fructose syrup, yeast extract, caramel color and other additives are added to the steamed fish soy sauce.

There are two brands on the market now, one is Lee Kum Kee's "Steamed Fish Soy Sauce" and the other is Haitian's "Steamed Fish Soy Sauce", which has a slightly different taste, and Lee Kum Kee's is slightly sweet and salty and umami.

The above content reference: Encyclopedia - Steamed Fish Soy Sauce.

Here are the results:1. Chop chopped green onions, ginger slices, add bay leaves, and stir-fry in hot oil.

2. Add an appropriate amount of boiling water and bring to a boil.

3. Add dark soy sauce.

4. Add light soy sauce.

5. Add white sugar and boil over medium-low heat for 15 minutes.

6. Filter, standby.

7. After steaming the fish, pour the juice for deliciousness.

8. Put the rest of the storage jar into the refrigerator.

Steamed fish soy sauce is a kind of soy sauce used to steam fish, it belongs to a kind of soy sauce, generally with soybeans as the main raw material, and then added to water and salt through koji making and fermentation, it is more common in all countries in the world, but the ingredients used in different countries and regions are also different, so the taste will be different.

What is steamed fish soy sauce.

Soy sauce is an indispensable condiment when we cook dishes and soups, especially in the northern region of our country, soy sauce is more widely used, which can make the taste of dishes heavier, and there are still many types of soy sauce on the market, such as soybean soy sauce and tempeh oil, and there will be special steamed fish soy sauce when making fish food.

Steamed fish soy sauce refers to a kind of soy sauce used to steam fish, which is mainly made of soybeans as the raw material, and then added water and salt to make koji and fermentation, but in different countries and regions, the ingredients used in steamed fish and black bean sauce are different, and the fish sauce in Vietnam is a special one in the steamed fish soy sauce.

Usually steamed fish soy sauce is mainly used for the stirring of Shan Shen Changdu, after cutting the salmon and onion into small dices, add lemon juice and water starch to marinate krypton, then add asparagus cut into small pieces, add oil to the pot and add onions to stir-fry, add diced asparagus and fry until seven mature, then add diced fish, then add salt and steamed fish soy sauce and stir-fry Wang Blind Tong evenly, and reduce the juice over low heat.

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.

It is a liquid brewed under the action of various enzymes secreted by various microorganisms during the reproduction. The ingredients used to make soy sauce vary from country to country, and the flavor varies depending on the country, but the most special one is Vietnamese fish sauce (using fresh fish).

Steamed fish with soy sauce is a traditional specialty dish of Guangdong Province and belongs to the Cantonese cuisine. Wash and dry the fish, make several diagonal strokes on the body of the fish, and marinate it with ginger and cooking wine for about 10 minutes. (Note that you can not sprinkle salt at this time, or only sprinkle a small amount of salt) Put it on the steamer and steam for about 15 minutes.

Cut the green onion into thin shreds, put it on the steamed fish, and pour an appropriate amount of steamed soy sauce on the fish (because the soy sauce has a salty taste, so remind you to pay attention to the amount of salt in step (1) above) Heat an appropriate amount of cooking oil (about 10 seconds after smoking), and quickly pour the hot oil onto the fish.