How to use steamed fish soy sauce, what is steamed fish soy sauce How to use steamed fish soy sauce

Usage of steamed fish soy sauce:

How to use steamed fish soy sauce: After the fish is steamed, pour it on top and you're good to go! If you are willing to put some shredded green onions, ginger and chili peppers on the fish, put it in a pot and boil some hot oil and pour it on it!

The selected raw materials of steamed fish soy sauce are fermented by traditional technology, which can be used for direct dipping, steaming all kinds of fresh seafood and cold salad, etc., and can also be used to cook various meat dishes, which is simple and convenient to use. Next, I will introduce you to the use of steamed fish soy sauce.

Soy sauce, or soy sauce, is an Asian flavor used in cooking. Soy sauce is generally made of soybeans as the main raw material, added with water, salt through koji making and fermentation, under the action of various enzymes secreted by various microorganisms when they reproduce, and brewed a liquid. 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).

1.Steamed fish with soy sauce and fish fillet.

Ingredients: 300 grams of fish fillet, 1 green pepper, 2 teaspoons of Haitian cooking wine and Haitian steamed fish soy sauce, 1 2 teaspoons of sugar and black pepper, a pinch of salt, starch olives and olive oil.

Method] 1Cut the green pepper into rings and set aside; The fish fillet is marinated with salt and 1 teaspoon of Haitian Ancient Road cooking wine.

2.Mix the sauce with Haitian steamed fish soy sauce and the remaining Haitian Ancient Road cooking wine with black pepper, sugar, salt and starch.

3.Heat olive oil in a pot, add green pepper rings and fish fillets and stir-fry, and finally pour in the sauce to heat and reduce the juice.

2.Steamed crucian carp in soy sauce.

Ingredients: 1 crucian carp, 4 chives, 1 teaspoon of salt.

Method] 1. Remove the scales, internal organs, wash the crucian carp, hit the flower knife on both sides, wipe it on both sides of the fish body with salt, marinate for ten minutes, and chop the chives for later use.

2. Boil the fish plate on the steamer together, then put the crucian carp on medium heat and steam for 10 minutes, and pour the water in the fish plate clean.

3. Pour the steamed soy sauce evenly over the fish and steam for another 3 minutes.

4. Sprinkle chopped chives from the head to the tail of the fish, put a stir-fry spoon on the fire, put an appropriate amount of oil to heat, and pour it on top of the minced chives. Tips:

1. Crucian carp must be selected fresh, and if there are fish eggs, they can be steamed with the fish.

2. The soy sauce has a strong taste, please adjust the amount according to the size of the fish.

3. The oil must be burned to more than seventy, and the sound should be heard when pouring.

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 use of steamed fish soy sauce is to season the fish while steaming.

We can put steamed fish soy sauce before steaming the fish, and we can also put it in the steamed fish soy sauce when it is almost cooked, but in most cases it is recommended to put it before steaming, because the dish will be more hygienic after high temperature heating. Of course, in addition to the steamed fish with soy sauce to adjust the taste, we can also add some steamed fish soy sauce when making other dishes to make the taste more delicious.

Steamed fish soy sauce is essentially soy sauce, which is a kind of seasoning that has our own Asian characteristics, we pour the sauce after the fish is steamed, and then go back to the pan to fry for a minute, turn off the heat and simmer for a few minutes, our sauce will seep into the fish, and our fish will become more delicious, which is the meaning of steamed fish soy sauce.

Precautions for steamed fish

1. Don't put salt before steaming fish, many friends will marinate the fish with salt before steaming the fish in order to make it flavorful, which will make the fish become firewood and affect the taste, so don't put salt before steaming the fish.

2. When steaming fish, you can cut some mouths of the fish, and then put some ginger slices at the mouth of the fish cut, or you can put it in the belly of the fish, so that the fishy taste of the steamed fish is not so heavy. Ginger can be fishy.

3. The fishy smell is mainly in the fishy line, many friends have not removed the fishy shooting line when steaming fish, so that the fishy smell of steaming is heavy, and you can search for the fishy line on the Internet.

4. When steaming fish, you must wait for the water to boil before serving, so that the steamed fish meat is firm and full of aroma.

In fact, its main usage is to flavor the fish when steaming, we can put the steamed fish soy sauce before steaming, and we can also put the steamed fish soy sauce when it is about to cook.

Steamed fish soy sauce is essentially soy sauce, and it is a seasoning that is very Asian and we can put a little bit when steaming the fish.

If we expand from this definition, it can be understood that steamed fish soy sauce is a liquid brewed under the action of various enzymes secreted when various microorganisms reproduce.

Steamed fish soy sauce meaning

After the fish is steamed, pour the sauce, then go back to the pan and fry for a minute, turn off the heat and simmer for a few minutes, the seasoning sauce will seep into the fish, and the fish will become more delicious, which is the meaning of our steamed fish soy sauce. The main usage is to bring out the flavor of the fish, and in most cases it is recommended to put it before steaming, because it will be more hygienic after high temperature heating.

Of course, in addition to the steamed fish and the fish fan silver soy sauce can adjust the taste, you can also put some steamed fish soy sauce when making other dishes to make the taste more delicious. The use of steamed fish soy sauce is still relatively wide, in addition to putting a little bit when steaming fish, you can add steamed fish soy sauce for seasoning when cold okra, in addition to steamed fish soy sauce can also be stir-fried, such as cauliflower fried meat, the taste is better.

Dear, steamed fish soy sauce is suitable for steaming fish, which is generally used for seasoning when it comes out of the pot after steaming, and it tastes more delicious than ordinary soy sauce. A knife in the belly of the fish, a knife on the back of the fish, a few cuts on both sides of the fish body, and then put a few slices of ginger in the head and belly of the fish. Put a few shallots on a plate so that the fish will not stick to the dish when steaming, pour boiling water into the pot, steam for 7 minutes on high heat, turn off the heat and simmer for 1 minute.

Pick out the green onions from the plate, sprinkle some chopped green onions on top, drizzle with hot oil, and finally pour the steamed fish oil around the plate. Eat whales] [eat whales] [eat whales] [eat whales].