Is it better to put steamed sea bass in boiled sauce or soy sauce?

This is a matter of personal taste, such as putting soy sauce sauce in the north and blanching sauce in the south.

It is delicious, the south is mostly fresh sea bass, and the north is for chilled sea bass.

Blanched sauce can be replaced with steamed fish soy sauce. Braised sauce and steamed fish soy sauce have a similar feeling on the palate, while steamed fish soy sauce can also add saltiness and freshness, and will also have a unique fresh and sweet taste. Therefore, in the absence of boiling sauce, steamed fish soy sauce can be used instead.

In addition, boiled juice is mostly used for cooking hot dishes.

Preparation of steamed sea bass.

1. Prepare materials: sea bass, salt, rice wine, ginger, steamed fish soy sauce, shallots, peanut oil;

2. First of all, clean the sea bass, then cut the shallots into sections, and shred the ginger for later use;

3. Cut a few cuts on the cleaned sea bass, then smear it with even rice wine and salt, then add the chopped green onion and ginger shreds to the belly of the fish and marinate for about 10 minutes;

4. Boil water in a pot, then add the marinated sea bass to the steamer and steam over high heat for about 6-8 minutes, this time can be set according to the size of the fish;

5. After the sea bass is steamed, remove the steamed fish juice, and then put the chopped green onion and ginger shreds on the fish, so that the smell can be removed;

6. Heat the oil in the pot and pour it directly on the fish, and then smear it evenly with steamed fish soy sauce before you can eat it directly.

Precautions for steaming sea bass.

1. There is no need to add other seasonings when steaming fish, mainly because it has been marinated with salt, and there is also salt in the steamed fish soy sauce, so there is no need to put additional salt and soy sauce.

2. Some people think that adding sugar can make the dish taste fresher, but this is only for some ingredients, such as steamed sea bass, which is not needed, because the steamed fish soy sauce itself is sweet, and adding sugar will change the taste of the fish.

3. When steaming sea bass, you can marinate it or not, and it will be more flavorful when marinated, so that the taste will be more delicious when steamed.

4. Before steaming the fish, make a knife on the back of the sea bass, the deeper the knife edge, the fish will turn up, so that the steaming state will be better.

5. When steaming sea bass, it is best to steam the fish at one time, if it is steamed twice, the fish will become old, and the seasoning inside will also enter the water vapor, which will cause the taste of the fish to deteriorate.

In the north, soy sauce is put in sauce, in the south is delicious with boiled sauce, in the south is mostly fresh sea bass, and in the north is for chilled sea bass.

The steamed sea bass is very delicious, it is best to put the steamed fish soy sauce, the taste of the steamed fish soy sauce is very consistent when making the right dish, you can also try it yourself, whether the two flavors and taste are the same.

Steamed sea bass, the seasoning depends on which flavor you like or what kind of flavor some people in your family like to eat, and put this according to such a taste.

First, their characteristics are different: the raw materials for the production of steamed fish soy sauce are mainly water, sugar, salt, soybeans, wheat flour and yeast extracts and food additives, etc., and the taste is mainly salty, and accompanied by bursts of umami and fragrance. Blanched sauce is a sauce commonly used for steamed fish and seafood.

This flavor sauce is mainly salty and umami, highlighting the original flavor of the raw materials, and is mostly used in the cooking of hot dishes, and there is no need to thicken it when used.

Second, the usage is different, there is also a clear difference between the two, steamed fish soy sauce is mainly used for steamed fish, generally better than light soy sauce taste is easier to extract umami. In addition, a variety of umami agents are added to soy sauce, 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. The dish used for steaming fish should be preheated before use, so that the temperature of the plate and the fish is consistent, which can better lock in nutrients, and the steamed fish will be more tender.

Steamed sea bass is poured with oil and then soy sauce, which can better absorb the flavor, and generally speaking, after pouring hot oil, you can pour tempeh oil.

Steamed sea bass is very common in life, it is a delicious dish, and the process of making it is relatively simple, but the fish must be steamed before this step, otherwise the fish will be fishy.

Generally speaking, fish itself has a strong fishy smell, especially freshwater fish.

Because the food of these fish is mostly aquatic plants.

After we have cleaned the fish, it is best to marinate it before steaming, so that the fishy smell in the fish can be greatly removed.

When marinating the fish, you can stir the ginger, green onions, peppercorns and salt thoroughly, and then marinate for about half an hour.

After a simple cleaning of the fish, it can be steamed, and when steaming, you can put green onions in the belly of the fish.

and shredded ginger, then put hot water into the pot and steam over high heat for about 15 minutes.

After the fish is steamed, put green onions and shredded ginger on top of the fish, pour hot oil and black bean sauce to complete it.

It should be noted that salt has been added when marinating the fish, and there is no need to put salt later, otherwise the taste will be salty.

1. Steamed fish soy sauce.

When to put.

1.Steamed fish soy sauce generally refers to the soy sauce used to steam fish, and it is also a seasoning with Asian characteristics. We generally put steamed fish soy sauce when steaming fish, which will destroy the umami of the fish.

Therefore, if you want to make the steamed fish more delicious, you should pour in the steamed fish soy sauce after the steamed fish, so that it will not feel fishy.

2.If you are making steamed fish.

When you put the prepared shredded ginger and green onion on the fish, pour hot oil over it, which will bring out the flavor of the fish. The aroma and the flavor of the steamed fish soy sauce are mixed together, which will make people more appetizing and taste better.

2. Precautions for steamed fish.

1.The plate used for steaming fish should be preheated before use, so as to ensure that the temperature of the plate and the fish is the same, so that the nutrients can be better locked, and the steamed fish will be more tender.

2.When steaming fish, put some shredded ginger, shredded green onions, and cooking wine.

and other ingredients, which can remove the fishy smell of the fish, and at the same time have the effect of increasing the flavor. Pour out the water from the dish after steaming, otherwise it will taste more fishy.

3.When steaming fish, it should be steamed in a pot with hot water. In addition, the heat and time of steamed fish are very important, steamed fish is eaten with a tender taste, so it should not be steamed for too long, you can take a chopstick and insert it into the fish to try, if there is no sticky fish meat can be out of the pot.

Steamed fish soy sauce is mainly used in the cooking of boiled and steamed dishes, which can enhance the umami and sweetness of the dishes while maintaining the original flavor of the ingredients, making the taste more delicious. When using it, it is generally done after the dish is ready.

Blanched Sauce: Blanched sauce is a commonly used seasoning in Cantonese cuisine, which can retain the fresh, tender and smooth characteristics of the ingredients, and can make the dishes fresh and fragrant when cooking seafood and vegetables.

Tip: Blanching juice adds a complex flavor to seafood. Seasoning can add aroma to the blanching juice while preserving the flavor of the vegetable.

You can add a little vinegar, a little sesame seeds, a little ginger, a little chili pepper and a little oyster sauce to make it more delicious, this sauce is very good.

I think I should stew the soup and add some of my favorite ingredients, as well as some ginger slices to remove the fishiness, so that the sea bass soup is very delicious.

Put the steamed fish soy sauce in a bowl, stir the oyster sauce well, then add some chili oil, you can add a red pepper.