How to use Haitian steamed fish soy sauce, how to use steamed fish soy sauce How to use Haitian stea

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!

Haitian Steamed Fish Soy Sauce is made by fermentation through 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. Next, I will introduce you to the use of Haitian steamed fish soy sauce.

1.Steamed fish with soy sauce and fish fillet.

Ingredients: 300 grams of fish fillet, 1 green pepper, 2 teaspoons of Haitian 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 sea bass.

Ingredients: 1 sea bass about 600 grams, 5 clams, 6 slices of pork, 3 slices of ham, appropriate amount of Chinese cabbage.

Method: 1. Remove the scales of the perch, slaughter it, and use a knife to cut 2 knives on both sides. Wash the Chinese cabbage and cut it, slice the pork and ham, and wash the clams for later use.

2. Place the Chinese cabbage in a bowl, then put in the sea bass, and then arrange the clams on the edge of the bowl. Pork and ham are placed on the back of the fish.

3. Sprinkle salt, monosodium glutamate and an appropriate amount of water in a bowl. Put the sea bass in a pot and steam for 30 minutes.

I shared: Steamed fish soy sauce is not only used to steam fish but also used to make cold dishes, and can also be used when cooking vegetarian dishes, after the fish is washed, draw two knives, put it on a plate, add a little cooking wine, ginger, and green onion and steam it for about ten minutes. Remove from the pot, pour out the water for steaming the fish in the plate, pour in the steamed fish soy sauce and steam for about five minutes, and then it is ready to come out of the pot.

Chop a little chopped green onion and green pepper, drizzle with hot oil and serve.

1. How to use Haitian steamed fish soy sauce.

2. How to use steamed fish soy sauce.

3. Other uses of steamed fish soy sauce.

4. How to eat steamed fish soy sauce.

1.Steamed fish soy sauce is a soy sauce used to make fish.

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

3.For other uses, you can also refer to soy sauce.

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, and steaming it at high temperatures will make it more hygienic. Adding some soy sauce to stir-fry and cook can also make the dish more flavorful.

Low-salt solid-state process: A large amount of bran, part of the rice husk and a small amount of wheat flour are added to form a non-flowing solid paste, which is fermented by sealing the pool with coarse salt and has a low salt content.

Pouring process: It is an improved process of low-salt solid soy sauce by fermenting in a fermentation tank, and evenly pouring the sauce on the surface of the sauce for fermentation.

Lingshou High salt dilute process: soybean meal and wheat as raw materials, through raw material treatment, soybean meal high-pressure cooking, wheat roasting, mixed koji fermentation, pressing and juice extraction process.