Is it better to add steamed fish soy sauce before steaming or after steaming the fish? What are the

Add the fish after steaming, as it will make it more flavorful and the meat will be more delicious.

Steamed fish soy sauce should be added before steaming the fish to make it more flavorful. After steaming, I add it and do not get in the taste.

I think it should be added before steaming so that the fish can taste better, otherwise if you add it at the end, the fish will not taste good.

Steamed fish soy sauce can not only steam fish, but also make a lot of delicacies, steamed fish soy sauce should be put first.

No, you can also cook seafood and other foods, so in order to ensure the deliciousness of the ingredients, steamed fish soy sauce should be placed after steaming fish.

No, it can be used to make other things, and you can also pickle some food; The steamed fish soy sauce should be put later, and after the fish is steamed, the steamed fish soy sauce should be added, so that the taste will be particularly delicious.

Steamed fish tastes a little better, but some people worry that they won't be able to make a unique flavor without steamed fish soy sauce. In fact, you can try to make it yourself, and then show me how to make steamed fish soy sauce!

It is recommended that the soy sauce should be heated before eating, and it is generally poured over after it is out of the pan.

Steamed fish soy sauce, also known as soy sauce, is a type of soy sauce that is usually used to steam fish. Generally, soybeans are used as the main raw material, and they are made by koji making and fermentation.

Steamed sea fresh:

1. About 600g of fresh fish, remove the internal organs and fish scales.

Place in a steamer and steam for ten minutes. (You need to boil the pot on water, if the fish is large, it should be steamed for a few more minutes, and the chopsticks can be easily inserted into the fish body to cook.) )

2. Pour out the juice from the container.

3. Heat the oil in another pot. After pouring hot oil over the fish, drizzle 100ml of steamed fish soy sauce. Serve.

It can be replaced by soy sauce, an appropriate amount of white vinegar and rice wine, which has a salty taste and can remove the fishiness.

Ingredients: celery, shallots, ginger slices, coriander, carrots, peppers, shallots, mushrooms, parsley, bay leaves, earth fish, wild pepper.

Seasoning: light soy sauce, Maggi fresh soy sauce, Thai fish sauce, monosodium glutamate, chicken powder, rock sugar, method:

1) Boil the bone broth in a pot, add celery, shallots, ginger slices, coriander, carrots, bay leaves, peppers, shallots, shiitake mushrooms, parsley, earth fish, and boil over low heat to make mixed vegetable water.

2) Boil 1 kg of mixed vegetable water, add 4 taels of light soy sauce, 2 Maggi fresh soy sauce, 2 Thai fish sauce, 2 monosodium glutamate, 2 chicken powder, and 2 rock sugar.

3) Chop a few wild peppers, stir-fry with a little oil until fragrant, and pour into the freshly boiled fish juice.

Steam, then put.

Steamed fish soy sauce is generally added after the fish is steamed, and after the fish is steamed, the juice inside should be poured out and then steamed fish soy sauce should be added, otherwise the fish will be very fishy. After adding steamed fish soy sauce, it is best to add a little green onion or shallot, and splash it with oil, which can not only stimulate the fragrance of steamed fish soy sauce, but also mix scallion oil and steamed fish soy sauce together, it will be more delicious.

The difference between steamed fish soy sauce and soy sauce.

First of all, there is a great difference in the raw materials, the main raw materials for the production of steamed fish soy sauce are water, sugar, salt, soybeans, wheat flour, yeast extracts and food additives, etc., and the taste is mainly salty, accompanied by bursts of umami and aroma.

However, soy sauce itself is also divided into light soy sauce and dark soy sauce, dark soy sauce is relatively salty, mainly used to enhance color, and light soy sauce is mainly used to improve freshness. Soy sauce is mainly wheat and bran, but there are also broken rice and corn instead, and there are also peanuts, broad beans and other traditional crafts, so there is a direct difference in raw materials.

In terms of usage, there is also a clear difference between the two, steamed fish soy sauce silver oil is mainly used for steamed fish, which is generally better than light soy sauce and easier to extract umami. In addition, soy sauce is added to a variety of umami agents, so the freshness is very high, and it is suitable for cooking in banquet venues.

Many people like to eat steamed fish when they eat, and it is also loved by many housewives because the method of steamed fish is simpler than other braised fish or boiled fish. So when we make steamed fish, how can we make the taste of the fish more tender? After steaming the fish, do we pour the steamed fish soy sauce first or pour the oil first?

In order to make the taste of fish more tender, many people will choose fish with relatively delicate meat when choosing fish, such as mullet, cuttlefish, yellow girl, sea bass, and mandarin fish. These four types of fish are often used when steaming, because these are the bones of the four types of fish, which are relatively rare, and the sea bass and mandarin fish are carnivorous fish, and the meat quality will be relatively more tender. For people who live by the sea, saury and marine fish are the best steamed fish.

In order to keep the fish in a very tender state, what we have to do is to wait until the water is boiled and put the fish on the pot to steam for ten minutes to 15 minutes, which is the best time and duration of steaming fish.

After the fish is steamed, many people can't tell whether to pour the steamed soy sauce or the hot oil. In fact, after steaming the fish, the best way is to pour the hot oil first, and then pour a layer of steamed fish soy sauce. Once the fish is steamed, set aside, then sprinkled with a layer of fresh garlic, shallots and chili peppers on the surface of the fish, and poured over hot oil to bring out the aromas of the spices.

After the temperature of the hot oil has gone down, we pour another layer of steamed fish soy sauce, which will not destroy the aroma of green onions, ginger and garlic, and can also make the fragrance of green onions, ginger and garlic blend with the aroma of steamed fish soy sauce.

In this way, you will be able to make a very delicious steamed fish, when steaming fish, although the steps are relatively less complicated, but the time when the fish is marinated, the time when the fish starts steaming, the time of the fish steaming and the order of the ingredients will affect the freshness of the fish and the fusion of fish aroma and condiments.

You can sprinkle a trace amount of salt on the surface of the fish, and then cover it with household plastic wrap to minimize the loss of moisture, which makes it more delicious, and the steamed fish soy sauce will ensure that the fish is tender and fat.

The fish should be cleaned, marinated in advance, and the steaming time should be controlled, so that the fish is more tender. The soy sauce should be steamed first, so that it will not affect the texture of the fish.

When making steamed fish, don't steam it for too long, you can be more tender; Personally, I think it should be the oil first, and then put in the steamed fish soy sauce.