How to make steamed fish soy sauce? How do you make steamed fish soy sauce?

This article introduces two basic methods of steamed fish with tempeh. Steamed fish with tempeh Method 1: Ingredients 1 pomfret (about 500 grams), tablespoon tempeh, 1 2 tablespoons minced garlic, 1 tablespoon shredded ginger, 1 tablespoon shredded red pepper, 1 green onion shredded.

To taste: a pinch of pepper, 1 teaspoon cornstarch.

How to steam fish with tempeh: 1. Wash and wipe the fish dry, sweep the fish body with pepper and corn starch, and lay it flat on the plate. 2. Add 2 tablespoons of black bean sauce, minced garlic and shredded ginger, mix well, spread the fish noodles evenly, wrap them in microwave plastic wrap, leave a small hole to drain the gas, put them in the oven, cook them on high heat for 5 minutes, take them out, and put shredded green onions and chili peppers.

3. Put 3 tablespoons of oil in a small bowl, put it in the oven, cook it on high heat for 1 minute, take it out, pour it on the fish, and you can eat. Steamed fish with tempeh method 2: clean the whole fish, row the two sides of the fish body but do not cut off, also add salt and feed it for 1 2 hours, smear the red pepper sauce on both sides of the fish body and put it into the fish plate, sprinkle with Liuyang tempeh, ginger shreds, cooking wine, and a spoonful of oil, steam it in the pot, and start the pot after 10 minutes.

This fish has a light taste, has the umami of tempeh, slightly spicy, suitable for people who have a light taste and a little spicy, so it is called steamed fish with tempeh.

Boiled soy sauce by yourself (the steamed fish soy sauce bought outside has a monotonous taste), water, oyster sauce, light soy sauce, sugar, salt, and monosodium glutamate are boiled (the taste is salty, and the so-called salted fish is light meat).

Brother, do you exchange that thing and put fuel consumption? You don't boil fish juice?

Here's how to make homemade steamed fish soy sauce:1. Put the coriander, coriander, green onions, ginger, peeled garlic, celery, onion, green pepper and red pepper in a blender and add water, and grind into a thick juice in a food processor.

2. Add dark soy sauce, light soy sauce and an appropriate amount of water to a boil in a pot over high heat, change to low heat and simmer for 10 minutes.

3. Filter out the slag, add the seasoning, stir well and cool, and use it when steaming the fish.

4. You can do a little more each time, bottle it and put it in the fresh-keeping cabinet for low temperature storage, and you can take it directly when you use it.

The soy sauce of steamed fish is a kind of soy sauce, which is different from the common soy sauce type head soy sauce, dark soy sauce and light soy sauce, the color is slightly lighter, the taste is delicious, the steamed fish soy sauce in Guangdong, Hong Kong and Macao is generally slightly sweet, and the fish sauce in Southeast Asia and Vietnam is very different, it is a seasoning with Asian characteristics for cooking, usually used to steam fish, it is a condiment with Guangdong characteristics, and it was first produced by the skillful hands of Shunde chefs.

When making seafood dishes such as steamed fish, steamed fish soy sauce needs to be put later, that is, steamed fish soy sauce is put after the dish is steamed. Because a large amount of water will be steamed out of the dish during the steaming process, if you put the steamed fish soy sauce in advance, it will be diluted by the steamed water and will not have a good seasoning effect.

When making braised dishes, you can put the steamed fish soy sauce first. Because when making braised dishes, you need to fry them until they are colored, and then stew them to taste, and put in steamed fish soy sauce in advance to help color the dishes, so when making braised dishes, you can put the steamed fish soy sauce first.

Preparation method of steamed fish soy sauce

Professional version: light soy sauce, boiling water, oyster sauce, sugar, Maggi soy sauce, fish sauce, chicken powder, pepper, cooking wine or Cantonese rice wine (boil, soak in a soy sauce bucket of coriander, green onion and ginger, renew daily).

Regular version: light soy sauce, boiling water, oyster sauce, sugar, cooking wine, chicken powder, pepper (1:3 ratio of light soy sauce to water) (boil, soak in a soy sauce bucket of coriander, green onion and ginger, use for 1-2 days, and put in the refrigerator overnight).

Minimalist version: light soy sauce and boiling water (1:2 ratio).

Method: Wash the whole coriander with the roots and a piece of chives, twist it into a ball and put it in a bowl, put two slices of ginger into shreds and put it in a bowl, boil the light soy sauce and water in a ratio of 1:2, pour it into a small bowl of "green onion and ginger coriander" and soak it for 15 minutes.

Steamed fish soy sauce can be used like soy sauce, and its main use is to enhance the freshness and flavor of the fish when steaming, which can be added before or after the steamed fish. In most cases, it is advisable to add soy sauce before steaming the fish, as it will be more hygienic when steamed at high temperatures.

In addition, adding some soy sauce when stir-frying and cooking vegetables can also enrich the flavor of the dish.