The correct usage of steamed fish soy sauce, the usage 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!

The main use of steamed fish soy sauce is to flavor 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 about to cookHowever, 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, and the Vietnamese fish sauce is the most famous.

Instructions for steamed fish soy sauce

"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.

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

The correct usage of steamed fish soy sauce is: when steaming fish, it is used for seasoning, cold dishes and stir-fried vegetables.

1. Use it to season when steaming fish

Its main usage is to flavor the fish when steaming, we can put in the steamed fish soy sauce before steaming, and we can also put the steamed fish soy sauce when it is almost cooked.

However, in most cases, it is recommended to put in before steaming fish, because after high temperature heating, it will be more hygienic.

2. It is used to mix cold dishes and stir-fried vegetables

Steamed fish soy sauce can be mixed with cold dishes, in addition to steamed fish soy sauce can also be stir-fried, such as cauliflower fried meat, you can add more when fried noodles and scrambled eggs, especially, some people like to eat cold noodles very much, after adding other seasonings in the process of round traces, you can also add some steamed fish soy sauce to make the taste more delicious.

Meaning of steamed fish soybean oil:

Steamed fish soy sauce is a type of soy sauce that is commonly used to steam fish. It is a culinary spice with Asian characteristics. Soy sauce is usually made from soybeans as the main raw material, with water and salt added, and then koji and fermented.

A liquid made by the action of various enzymes secreted by various microorganisms during reproduction. Soy sauce is made with different ingredients and flavors depending on the country and region.

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. I'll introduce it to you below.

Overview of steamed fish with 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 raw materials used to make soy sauce vary from country to country, region, and the ingredients used are different, and the flavor is also different

1.Steamed fish with soy sauce and fish fillet.

Ingredients: 300 grams of fish fillet, 1 green pepper, 2 teaspoons of Haitian Ancient Road 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 a 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.

Raw materials for steamed fish soy sauce.

Water, sugar, salt, soybeans, wheat flour, yeast extract, food additives. Amino acid nitrogen greater than or equal to g **Slight differences between different brands***

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.