What is the difference between steamed fish soy sauce and soy sauce?

Difference Between Steamed Fish Soy Sauce and Soy Sauce:

1. The scope of use is different

Steamed fish soy sauce is suitable for steamed fish, but it can also be used for other purposes; Light soy sauce is used for general cooking and has a salty taste. Light soy sauce is mainly used for seasoning, and the color is light, so it is used more when making general stir-fried or cold dishes.

2. Different nutritional values:

Steamed fish soy sauce can make the digestive function better, there are a lot of active enzymes in it, and eating some steamed fish soy sauce can make the body's metabolism faster, and prevent obesity. It can also remove peculiar smells, and it has a very fragrant taste, and if you use steamed fish soy sauce to season some vegetarian dishes, you can make the taste of the dish more delicious.

Eating some light soy sauce can increase appetite, can play a beauty effect, good appetite and body resistance can naturally be improved, and the probability of cardiovascular and cerebrovascular diseases can be relatively low, so it is very suitable to add some light soy sauce to the diet appropriately.

3. The appearance is different

Light soy sauce is reddish-brown in color, while steamed fish soy sauce is mostly tan in color and shiny.

4. Different tastes:

Light soy sauce tastes salty and can play a seasoning role, which can make the taste of food more refreshing; When the steamed fish soy sauce is eaten in the mouth, it has a delicious and slightly sweet taste. There is a certain difference between steamed fish soy sauce and light soy sauce, but there are also similarities, adding an appropriate amount of light soy sauce or steamed fish soy sauce to the food can make the food more delicious and allow the body to obtain more nutrients.

Differences

Soy sauce: It is "soy sauce"."Soy sauce" is the Cantonese name for "soy sauce".

Soy sauce: There are many raw materials for making soy sauce, such as beans, soybean meal, wheat, and flour. But a good soy sauce must be made from soybean brewing.

Soy sauce manufacturing grade: soy sauce split head pumping (the first way to produce soy sauce, high quality), light soy sauce, dark soy sauce.

Light soy sauce and dark soy sauce are graded from high to bottom, but the characteristics are different and the uses are different: light soy sauce and dark soy sauce are graded from high to bottom, but the characteristics are different and the uses are different: light soy sauce: the color is relatively light, because of the light color, it is used more when making general stir-fried dishes or cold dishes.

Dark soy sauce: Dark soy sauce is made with caramel color, which is very dark in color, tan and shiny. It is generally used to color food, such as braised and other dishes that need to be colored, and the taste is slightly heavier than light soy sauce.

Soy sauce is generally only divided into light soy sauce and dark soy sauce. Others, such as steamed fish soy sauce, banquet soy sauce, and lo noodle soy sauce, are all soy sauce with some other umami agents, and the ingredients are fresh, colorful, and thickened.

Steamed fish soy sauce is what we call soy sauce, in fact, it is the soy sauce in the people's family, it is a seasoning used for cooking with Asian characteristics, the manufacture of soy sauce generally uses soybeans as the main raw material, adding water and salt to make koji fermentation, a liquid brewed under the action of microorganisms and enzymes, there are many ways to make raw materials, different regions are different, the most famous should be Vietnamese fish sauce, Lee Kum Kee steamed fish soy sauce is also a very good product.

The use of steamed fish soy sauce can be used to accompany meals and cooking, not only for steaming and seafood, but also as a cold dish, roasted vegetarian dishes, and there are many ways to use it.

Since there are so many aspects of use, but what is the difference with soy sauce, soy sauce actually has many raw materials, beans, soybean meal, wheat, flour, etc., but good soy sauce must be brewed with soybeans. Soy sauce is also smoked separately, light soy sauce, and dark soy sauce. The soy sauce can be used for two purposes, the umami is better, and the freshness and color are enhanced, and the taste is much better than soy sauce.

In fact, there is another way to make us understand better, steamed fish soy sauce is the soy sauce for making fish, which is different from ordinary soy sauce without additional processing, and the taste is similar to the special soy sauce made by hotel chefs for steamed fish, which is more suitable for novice cooks. This is a very good product.

1. The scope of use is different: steamed fish soy sauce is only suitable for steamed fish, and light soy sauce is mainly used for stir-frying or cold dishes.

2. Different uses: Soy sauce and light soy sauce are both soy sauces, and soy sauce is only suitable for steamed fish. Light soy sauce is mainly used for stir-frying or cold dishes, because the color of light soy sauce is lighter.

3. Different colors: light soy sauce is reddish-brown, while steamed fish soy sauce is mostly tan and shiny.

Precautions for the use of steamed fish soy sauce.

Before making steamed fish in the steamer, it is necessary to marinate the fish, so that the fish used for steaming has a bottom taste, and some soup will be steamed out in the process of steaming fish, and the steamed soup should be poured out, if the steamed fish soy sauce is poured before the steamed fish, it will be poured out with these soups, and it will not be able to make the steamed fish soy sauce play a role in making the fish fresh and flavorful, only after the fish is steamed, and then poured on the steamed fish soy sauce, will give full play to the role of the steamed fish soy sauce in increasing the freshness and enhancing the flavor.

Adding steamed fish soy sauce before steaming fish will make the fish meat dyed, less refreshing feeling, and steamed fish soy sauce also has a little salt, adding steamed fish soy sauce in advance will cause the fish to lose moisture, and the taste of the fish will be firewood after marinating for a long time. In the process of steaming fish, the steamed fish soy sauce will volatilize, and there will be a lot of juice on the plate after steaming, this juice smells heavier, the taste of the fish is too light after the juice is poured out, there is no juice water to dip in the plate, you need to add steamed fish soy sauce again, and the taste may be a little heavy if you don't grasp it well.

The usage is different, steamed fish soy sauce is also a kind of soy sauce, which is mainly used for seafood, and the taste is light and sweet. Light soy sauce can do anything, the taste is moderate, the color is moderate, and it won't get greasy.

The taste of seafood soy sauce and steamed fish soy sauce is not the same. But the two are not interchangeable. Steamed fish soy sauce is mainly used to enhance freshness. Can be used to steam fish.

Steamed fish drum oil is used to steam fish, oh, seafood soy sauce is used to make seafood, and the number of their group members is not the same, seafood soy sauce can also replace steamed fish drum oil, the taste difference is not very big.

Seafood soy sauce and steamed fish soy sauce have different tastes, different production methods, different ingredients, different colors, and different textures; It cannot be used as a substitute for steamed fish soy sauce, because the taste of steamed fish soy sauce is very unique, it is caramel colored, and the taste is particularly delicious.

Features are different:The raw materials for the production of steamed fish soy sauce are mainly water, sugar, salt, soybeans, wheat flour, yeast extract, and food additives, and the taste is mainly salty, accompanied by bursts of umami and aroma. Blanched sauce is often used as a sauce for steamed fish and seafood.

This flavor sauce is mainly salty and umami, highlighting the original taste of the raw materials, and is mostly used in the cooking stove of hot dishes, so there is no need to thicken it when used.

In terms of usage, there is also a clear difference between the two, steamed fish soy sauce is mainly used for steamed fish, and it is generally easier to extract umami than light soy sauce. 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. Of course, if you don't have soy sauce at home, you can replace it with steamed fish soy sauce with hidden leakage.

Precautions for steaming fish

1. The plate used for touching the steamed fish should be preheated before using it to ensure that the temperature of the plate and the fish is consistent, so that the nutrition can be better locked, and the steamed fish will be more tender.

2. When steaming fish, you should put some shredded ginger, shredded green onions, cooking wine and other ingredients, which can remove the fishy smell of the fish and increase the flavor at the same time. Pour out the water from the dish after steaming, otherwise it will taste more fishy.

3. When steaming fish, it should be steamed in a pot with hot water. In addition, the heat and time of steamed fish are very important, steamed fish is eaten with a tender taste, so it should not be steamed for too long, you can take a chopstick and insert it into the fish to try, if there is no sticky fish meat can be out of the pot.