Usage and function of 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!

Steamed fish in soy sauceThe main usage is to season 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 almost cookedHowever, 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, especially Vietnamese fish sauce.

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Instructions for steamed fish soy sauce

Soy sauce" in Cantonese.

Zhong means soy sauce, 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, and edible salt.

Wheat flour, etc., which is basically the same as ordinary brewed soy sauce, but the composition of the additives is slightly different.

Steamed fish soy sauce is made with added sugar and fructose syrup.

Yeast extract, caramel color.

and other additives. There are two brands on the market now, one is Lee Kum Kee.

One of the "Steamed Fish Soy Sauce" is Haitian's "Steamed Fish Soy Sauce", which tastes slightly different, and Lee Kum Kee's is a little slightly sweet, and the salty and umami taste is better.

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

The usage and function of steamed fish soy sauce are explained as follows from the list of ingredients and the production steps

To make steamed fish soy sauce, you need to prepare ingredients such as tempeh, minced garlic, minced ginger, and soy sauce. First, wash the tempeh with water, drain it, and then crush it with the back of a knife to make a tempeh paste. Next, add the minced garlic and ginger to the tempeh paste and stir well.

At this point, you can add an appropriate amount of soy sauce and continue to stir well. Finally, the prepared steamed fish soy sauce can be added to the steamed fish dish, steamed and enjoyed.

Steamed fish soy sauce is not only suitable for steaming fish, but it can also be used to cook other dishes to add flavor to food. For example, in the dish of boiled broccoli, steamed fish soy sauce can be used. First of all, after buying broccoli, it needs to be soaked in a lot of salt water for more than half an hour.

Then wash the broccoli, cut it into small florets and blanch them in boiling water. After blanching, remove the cool water, then arrange and sprinkle with minced garlic. Finally, pour in an appropriate amount of steamed fish soy sauce, heat a spoonful of oil in a pan, and pour it over the broccoli.

The unique taste of steamed fish soy sauce makes it one of the commonly used seasonings in Chinese cuisine. The sauce is rich, salty, spicy and delicious, providing a rich flavor for steaming fish or cooking other dishes. The above is the relevant content of the usage and function of steamed fish soy sauce, I hope it will help solve your problem.

Steamed fish soy sauce is usually used to steam fish, and the function is to season.

Steamed fish soy sauce is a liquid brewed under the action of various enzymes secreted during the reproduction of various microorganisms. 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 soy sauce is a type of soy sauce commonly used to steam fish, known as soy sauce, which 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.

Steamed fish soy sauce is basically the same as regular brewed soy sauce, except that 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.

Steamed fish soy sauce is recommended by the product shop travel brand

1. Lee Kum Kee.

Headquartered in Hong Kong, China, Lee Kum Kee Group is a multinational national enterprise with a history of more than 130 years. After several generations of hard work, Lee Kum Kee now has more than 200 products such as oyster sauce, soy sauce and sauce, which are exported to more than 100 countries and regions around the world, becoming an internationally renowned Chinese sauce brand, truly realizing the corporate vision of "where there are people, there is Lee Kum Kee".

2. Haitian. Haitian is a professional condiment production enterprise in China, with a long history, is the largest professional condiment production enterprise in China, Haitian seasoning can be traced back to the Foshan sauce garden in the Qianlong period of the Qing Dynasty, Haitian seasoning has a history of 300 years, its craftsmanship is exquisite, the taste of the brewing method is leading the peers. The products cover more than 200 specifications and varieties in eight series, including soy sauce, oyster sauce, vinegar, sauce, chicken essence, monosodium glutamate, oil, and small condiments.

The above content refers to Encyclopedia-Lee Kum Kee Group.