Some people will choose to drizzle soy sauce on steamed fish, and some people will choose to drizzle

In fact, soy sauce is soy sauce, but the taste and raw materials of the two are different, but I personally think that it is better to choose soy sauce for steamed fish.

Soy sauce is a saying in the two Guangxi and one area, that is, what is commonly referred to as soy sauce, strictly speaking, there is still a difference between soy sauce and soy sauce. The ingredients used to make soy sauce vary from country to country and region to country, and the flavor varies depending on the ingredients used. Soy sauce is more suitable for other meats, such as pork, braised pork is inseparable from the role of soy sauce, and soy sauce is very suitable for steamed fish, and soy sauce for steamed fish is already a conventional statement.

1. The difference between soy sauce and soy sauce

The raw material used in soy sauce is soybeans. Soybeans are steamed, rice koji is added and fermented, and the color tends to be dark black, and it takes a certain amount of time to ferment. The soy sauce is made from black beans, which are marinated with water and salt.

Compared to soy sauce, soy sauce will be darker in color. It can be seen that the difference between the two is that the raw material of soy sauce is black beans, and the raw material of soy sauce is soybeans, in fact, their production processes are similar. <>

2. How to use soy sauce and soy sauce

Soy sauce and soy sauce are both used as seasonings, and they also play a very important role in cooking. For example, soy sauce can be used to make fried rice, braised pork and other delicacies, adding an appropriate amount of soy sauce can play a role in seasoning and increasing color. When you steam fish, you can add a little soy sauce, and the steamed fish will be more delicate, and it can also give full play to the sweet ingredients of soy sauce.

3. Each has its own merits

Whether it is soy sauce or soy sauce, these two seasonings are indeed not uncommon in our daily life, and its deliciousness is actually unmatched. In addition, soy sauce and soy sauce also play an important role in cooking, so they have been growing endlessly, which is the charm of Chinese cuisine.

I think it's better to drizzle soy sauce when steaming fish; Soy sauce can make the fish taste more delicious, and soy sauce also has a certain fishy effect, soy sauce is generally used for coloring and seasoning, if we use soy sauce when steaming fish, it may make the appearance of the fish not very good.

I think it's better to drizzle soy sauce because the flavor of soy sauce is stronger, the texture is better, and it suits people's taste better.

Because some people think soy sauce is more delicious, and some people think soy sauce is more colorful, so they will choose the right one for themselves, I personally think soy sauce is better, especially fresh, especially delicious.

Seafood soy sauce, the taste is stable, but if you use too much, you will lose your personality, and you will directly pour bottled soy sauce, which will have an impact on the taste.

This is because homemade soy sauce can reduce costs, and at the same time, chefs Hao Ruiqi and Chen Zigang of "Emei Town" use seafood soy sauce as a base sauce

Because they have a different taste of fish and direct drenching, it will be more delicate and fresh.

Because if you do this, everyone can make it, and there is no need to go to a restaurant to eat.

This is because homemade soy sauce can reduce costs.

Freshness can also reduce costs, and people appreciate the taste more when they drink it.

Generally, it is the steamed fish soy sauce processed in their own restaurant or the steamed fish soy sauce that they bought.

Because they have a secret that they can't tell, it's a special approach, isn't it?

When the soy sauce is poured directly on the boiled steamed fish, the soy sauce will taste like the soy sauce has not been cooked, and the soy sauce and ingredients will be particularly salty, fragrant, and sweet after decoction, and the original umami of the fish will be together.

This is because their raw materials are very expensive, not ordinary raw materials

When making steamed fish, it is the easiest way to make it in all the cooking methods, and people like me who don't know how to make fish can make it very well when making steamed fish, and I believe you can too.

Some people say that the steamed fish will be better tasted if it is poured into the light soy sauce, and some people say that it is necessary to use steamed fish soy sauce, which is not the most correct way to deal with these two statements.

If you also love to eat steamed fish, then let me teach you today to use the correct production method to make this dish, the production of this dish, I usually do not disclose it to outsiders, it can be regarded as a unique secret recipe of mine, hurry up and learn it.

Steamed fish】 Ingredients] Fish, shredded green onion, shredded ginger, red pepper, salt, cooking wine, light soy sauce, steamed fish soy sauce.

Methods and Steps].

After handling the fish, remember to rinse it with water several times to remove the smell of blood. ）

2. To prepare the fish, you need to add an appropriate amount of shredded ginger and green onions, knead it vigorously, then add an appropriate amount of cooking wine, make a full body coating on the fish, and marinate the fish for 10 minutes. This is done in order to let the fish taste in advance, and to effectively remove the fishy smell rich in the fishy meat.

Then, we need to prepare some shredded red peppers, as well as some shredded ginger and green onions, and put them in a bowl for later use, which is a must-use ingredient for making steamed fish. Next, you need to prepare a plate, put two chopsticks on the bottom of the plate, and put the fish on top of the chopsticks.

3. On the surface of the fish, remember to put a few slices of ginger, then prepare the steamer, boil the water over high heat, put the fish in the steamer and cover the lid, and steam the fish for about 10 minutes to make the fish completely steamed. If you are making a large steamed fish, the steaming time can be about 15 minutes.

After the fish is steamed, pour out all the juice left when steaming the fish, then remove the chopsticks and ginger slices, put the prepared three threads on the surface of the fish, and then put two spoons of dark soy sauce and a large spoon of steamed fish soy sauce into the fish, and finally prepare an appropriate amount of hot oil to stimulate the fragrance of these spices, and the correct steamed fish is ready.

Tips] 1. To make steamed fish, the two ingredients of steamed fish soy sauce and light soy sauce should be added, rather than simply adding only one ingredient, after the two condiments are added together, the taste of the fish will be better.

2. The steaming time of steamed fish should not be too long, the steaming time needs to be controlled according to the size of the fish, if the steaming time of the fish is too long, the meat will be old.

3. When preparing the three silk ingredients, you must prepare more, so that the fish can look full of color and fragrance, and the fragrance will be stronger.

I've done both, but I personally think that the soy sauce used to steam the fish will be more fragrant, and there is basically no need to add another seasoning after adding the soy sauce.

Steamed fish soy sauce should be drizzled to not only enhance the freshness of the fish, but also increase the flavor of the soy sauce and make the taste of the steamed fish more layered.

Steamed fish with soy sauce is better than light soy sauce. Steamed fish must not be put too much seasoning, it will affect the texture and taste, with light soy sauce just right, light soy sauce will taste a little heavy.

When making steamed fish, some people drizzle light soy sauce and some people drizzle steamed fish soy sauce? Not exactly! That's the right thing to do.