Which is better, bean paste or soybean sauce for roasting fish?

The raw materials are different. Soybean paste, also known as soybean paste or yellow sauce, is mainly a sauce often made and used in northern regions. It is made by fermenting soybeans, and the soy milk flavor sauce is rich in flavor, especially suitable for cooking, and can also be eaten raw with dipping sauce.

Northerners often eat raw cucumbers, green onions, lettuce and the like dipped in soybean sauce, and some eat fried noodles with soybean sauce. Of course, it can also be used to make dishes, such as braised fish with soy bean curd sauce and eggplant sauce. Bean paste is generally made with broad beans, while soybean paste in the north is made only from soybeans.

When making bean paste in Sichuan and other places, sesame oil, chili pepper, pepper and other ingredients are added, unlike soybean paste in the north, which only has salt and soybeans.

The usage is different. When using bean paste, you generally need to add oil to the pot first, put the bean paste in it and fry the red oil, and then continue to make it. Soybean sauce is more flexible, you can add soybean sauce to fry it when you put oil in the pot, or you can talk about it again in the process of stewing or stir-frying, and you don't necessarily have to use it in this time period after putting oil before stir-frying.

Roasted crucian carp in sauce: pour oil into the pot, add shredded green onion and minced garlic and stir-fry until fragrant; Add soybean paste and stir-fry until fragrant, add water, light soy sauce, cooking wine, vinegar and bring to a boil, add the fried crucian carp, cover the pot, simmer for 20 minutes, and sprinkle red pepper and green onion while hot.

Heat the oil, stir-fry the pork belly first, and fry the fat oil in the pork belly. Then add the large chopped fish pieces and fry until golden brown on both sides. Put oil in the pan, you can put a little more oil than you usually stir-fry.

After the oil starts to smoke, add the fish. Fry until golden brown on both sides. In the sauce grilled fish, the purpose of the sauce is to season and color, to make the roasted fish have a rich flavor of the sauce, and at the same time, it can also make the roasted fish golden in color.

If you choose to roast fish in bean paste, the bean paste in the sauce will appear redundant and will destroy this effect.

The bean paste mentioned here refers to the bean paste made from soybeans in the north, not the spicy bean paste made from broad beans in Sichuan, and the taste of the two is different and there is no comparison. If you like to eat spicy flavors, use Pixian bean paste to make it; If you like to eat salty and light sauce, you should use soybean paste.

You should choose soybean sauce because the braised fish made with soybean sauce does not have that strong taste.

When making braised fish, you should choose bean paste, the flavor of bean paste will be stronger, and the bean paste will be more flavorful.

Bean paste should be used. Because using bean paste can make braised fish more delicious, and there are many people who like to do it very much.

The taste is different, so there is no one that tastes better, it depends on which flavor you like.

First, the difference in taste.

The taste of soybean paste is a little stronger than the taste of bean paste, soybean paste is salty and sweet, and can be used for various cooking methods such as Jiao, stewing, steaming, stir-frying, mixing, etc., and it can also be used to accompany meals, clean food, etc., and soybean paste is generally used as a seasoning in the fried sauce of fried sauce noodles, or eaten directly, such as the northerner green onion dipping sauce.

Douban sauce can be added with chili peppers as raw materials, such as Pixian bean paste in Sichuan, which has a spicy taste and is suitable for people with heavy tastes. Therefore, the bean paste is mainly divided into the northern bean paste and the Pixian bean paste in Sichuan, and the northern bean paste is salty and sweet. Bean paste is mainly used for stir-frying, seasoning in soup, etc., and is rarely eaten directly.

Second, the difference in raw materials.

Soybean paste, also known as soybean sauce and Northeast soybean paste, is fried with soybeans, then ground, and then fermented.

The bean paste is made with broad beans or soybeans, koji, salt, and fermentation bacteria. Under the interaction of various vitamins, a complex biochemical reaction is produced to brew into a fermented reddish-brown condiment.

3. Differences in nutritional content.

The nutrients of soybean paste and bean paste are almost the same, the main components are protein, fat, vitamins, calcium, phosphorus, iron, etc., containing many nutrients needed by the human body. Moreover, they also have some dietary therapeutic effects, which are good for the body, such as delaying aging, lowering cholesterol and so on.