Why do Cantonese restaurants say that they don t directly pour bottled soy sauce on steamed fish?

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

1 Not necessarily.

Steamed fish soy sauce for steamed fish is just a dish specially prepared for making fish, but steamed fish soy sauce belongs to one of the soy sauces, and soy sauce is a kind of condiment, and the function of steamed fish soy sauce is also there, and there are many people in life who do not use steamed fish soy sauce to make fish, but it is said that the taste of steamed fish soy sauce will be more delicious, so steamed fish is not necessarily stupid to use soy sauce.

2. Steamed fish soy sauce is a kind of soy sauce, but the pigment content is lower, and the function of flavor enhancement is stronger, so in the case of steamed fish soy sauce, soy sauce can also be used instead, but the soy sauce instead of steamed fish is darker, which will affect the appearance of steamed fish.

We all know that raw soy sauce is a necessary condiment for stir-fried meat food, and 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, and the freshness effect on meat food is obvious, and it can be used to replace steamed fish soy sauce.

3. It is better to put it in the process of steaming the fish.

Generally speaking, it is better to put steamed fish soy sauce in the process of steaming fish, because if it is put before steaming, because the steamed fish needs to be de-fished, then the steamed fish soy sauce will not work, but after steaming, the steamed fish soy sauce can not taste well with the fish, resulting in a decrease in its taste.

4 Ingredients: carrot sprouts, steamed fish soy sauce, orange juice, vinegar, fish sauce, new garlic, white sesame seeds, sea salt.

Method: 1. Pick the radish seedlings, clean them, and soak them in light sea salt water for sterilization.

2. Prepare the orange juice of the potatoes and wash the new garlic.

3. Then pour the orange juice and new garlic together and stir well.

4. Then pour it into the carrot seedlings, add an appropriate amount of steamed fish soy sauce, vinegar, fish sauce, new garlic, white sesame seeds, and sea salt and stir well.

OK. 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 and region, but the most special one is Vietnamese fish sauce.

In addition to the composition of table salt, soy sauce also contains a variety of amino acids, sugars, organic acids, pigments and flavors. It is mainly salty, but also umami and fragrant. It adds and improves the taste of a dish, as well as adds or changes the color of a dish.

Our people have mastered the craft of brewing thousands of years ago. There are generally two types of soy sauce: dark soy sauce and light soy sauce: light soy sauce is salty and used to enhance freshness; The dark soy sauce is lighter and is used for color lifting.

No, oyster sauce is viscous and difficult to taste, and the oyster sauce itself has too much umami, which masks the taste of the fish itself.

Yes, I have just steamed the dragon fish, and I use oyster sauce + a little light soy sauce, which is very delicious and flavorful, stronger than soy sauce.

Next, prepare to make salmon with oyster sauce.

No, because if you put soy sauce in Chaozhou brine, it will change its taste.

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.

Some people don't know which seasoning can be fresher and which can be served cold. Steamed fish soy sauce is one of them, and the dishes made are not so delicious, and it is a pity to waste a dish in vain.

Steamed fish soy sauce is also a kind of soy sauce, which is generally used to steam fish, prepare seafood, and can also be used to make cold dishes and stir-fried vegetables, and some people may not know what steamed fish soy sauce is, what is steamed fish soy sauce, and how to use steamed fish soy sauce to make the taste more beautiful when making dishes.

"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.

Dishes that require soy sauce can be seasoned with steamed fish soy sauce. Nowadays, many hotels make boiled cuisine, most of which are replaced by steamed fish soy sauce, because the taste is delicious and very convenient, such as making boiled shrimp, boiled squid rolls, boiled lettuce, and boiled dishes are still used more.

Each hotel chef will have his own recipe according to his own cost, and steamed fish soy sauce is no exception. Then the indicator to measure the umami of soy sauce is amino acid nitrogen. The content of steamed fish soy sauce is about grams per 100ml, and there are slight differences between different brands.

The content of amino acid nitrogen in soy sauce with high freshness can be reached, which shows that the freshness of steamed fish soy sauce is not the highest.

The chef's hotel method: 1. When steaming the fish, mix the 5:1 ratio of steamed fish soy sauce with a little beer to increase the umami.

2. Heat the steamed fish soy sauce and water 1:1 on low heat, add celery, coriander, shredded ginger, rock sugar, and dried sea rice and cook for a while, about 2 minutes, turn off the heat and soak, let cool.

The steamed fish soy sauce prepared in this way not only removes the original ajerky taste of the steamed fish soy sauce, but also increases the fragrance and umami of the steamed fish soy sauce, which can be used to make a variety of dishes such as cold dishes and small seafood.

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.