The practice of fish in soybean sauce, the authentic practice of steamed fish in soybean sauce

When steaming the fish, it is easy to cook the chopsticks underneath, I used to do this, but then I found that the plate is not easy to put on the edge, and the fish is easy to deform when it is pulled out, so I recommend cutting some thick ginger strips, padding at the bottom, and there is no need to pull it out after steaming, and it can be fishy.

Ingredients: 450g bream, 10g shredded ginger, 10g chives, 1 8 tablespoons salt, 1 4 tablespoons cooking wine, 1 tablespoon soybean paste.

Method:1The bream opens its belly to remove the internal organs, scrapes off the scales, and makes a shallow cut on the back of the fish.

2.Marinate the fish body with salt and cooking wine for 15 minutes, stuff the fish belly with chives, shredded ginger, and then coat the surface with a layer of soybean paste.

3.Boil water in a pot, put a fish plate, cover and steam over high heat for 10 minutes.

4.After steaming the fish, drizzle 1 teaspoon of hot oil over the surface.

5.Finally, sprinkle shredded green onions, shredded red peppers, and coriander on the surface to garnish.

Remove the internal organs of the sea bass and marinate for 10 minutes, boil water in a pot and steam for 10 minutes, pour hot oil on the surface, add red pepper shreds, and coriander.

Introduction to steamed fish ingredients with soybean sauceIngredients: sea bass (1 piece) soybean paste (1 tablespoon).

Excipients: ginger slices (4 slices), green onion (appropriate amount), green pepper (a little), red pepper (a little), salt (a little), cooking wine (1 bottle cap), peanut oil (appropriate amount).

Steps for steaming fish with soybean sauce:1.The sea bass is cleaned and a few shallow cuts are made on the body.

2.Place on a plate and marinate the fish with salt and cooking wine for 5 minutes.

3.Slice the green onion and slice the ginger.

4.Ginger and shallots and ginger slices are stuffed into a stomach.

5.Spread the soybean paste on the fish.

6.Bring water to a boil in a pot, add the fish, cover and steam over high heat for 10 minutes.

7.During the steaming of the fish, shred the green and red peppers.

8.Sprinkle on the steamed fish.

9.Add oil to a pan and add to the heat until 60% hot.

10.Drizzle over the surface of the steamed sea bass and serve.

11.A delicious steamed fish with soybean sauce is complete.

Tips:Don't put too much salt, the soybean paste tastes a little salty.

After boiling water, then put the fish into the steam, after the water in the steamer is boiled, and then go to the steaming drawer, which can make the fish or meat suddenly encounter high temperature steam and shrink immediately, the internal fresh juice does not flow out, and the taste is delicious and shiny after cooking.

<> "Baked yellow fish with soybean sauce."

Ingredients: Yellow standing fish (other fish can also be used).

Ingredients: soybean paste, light soy sauce, cornstarch, ginger, garlic.

Method: Slaughter and wash the yellow fish, add 2 tablespoons of Puning bean paste, 1 tablespoon of light soy sauce, 1 tablespoon of starch, grasp and marinate for 20 minutes;

Stir-fry ginger and minced garlic in hot oil until fragrant, add fish, half a bowl of water, boil on high heat and simmer for 10 minutes.

Tips: Marinate the fish first to add flavor and make the meat firmer and tastier. The soybean sauce itself is unbridled and salty, so you don't need to put too much of it, and you don't need to add salt.

Dear, thank you for your patience, ingredients Yellow croaker Two tofu A piece of Xiangke food ginger A small piece of Xiangke food green onion One Xiangke food garlic Six Xiangke food coriander A little Xiangke food cooking oil Appropriate amount of salt Two spoons of cooking wine Three spoons of black pepper Appropriate amount of hoisin sauce Two spoons of oil consumption One spoonful of balsamic vinegar One spoonful of Xiangke food dark soy sauce A spoonful of light soy sauce A spoonful of steamed fish soy sauce Two spoons of starch Appropriate amount, 1Remove the scales and internal organs of the yellow croaker, clean the dry and slippery fingers, and control the moisture. 2. Cut three knives on the surface of the fish body, add two spoons of salt, an appropriate amount of black pepper, and three spoons of cooking wine to marinate to taste.

3.Spread all the seasonings evenly with your hands on the whole body of the yellow croaker, and then seal and refrigerate with plastic wrap overnight. 4.

After washing and drying, cut the tofu into cubes one centimeter thick. 5Slice the ginger and garlic, and cut the green onion into small pieces for later use. 6.

Then put an appropriate amount of oil in the frying pan and boil it for 50 percent, put the cut tofu in the pan one by one, fry it over medium heat, and sprinkle in a little salt. 7.Fry the tofu on one side until golden brown, then turn it over, and wait until both sides are golden brown.

Fry until fully cooked) 8Then pour more oil into the wok than usual, cook until it is 70% hot, put the marinated yellow croaker in it and fry it until both sides are golden brown and fully cooked. 9. After all the fish is fried until golden brown, put it on a plate and set aside.

10.Then start making the sauce. First of all, add a spoonful of oyster sauce, a spoonful of balsamic vinegar, two spoons of hoisin sauce, two spoons of steamed fish soy sauce, one spoonful of dark soy sauce, one spoonful of light soy sauce, starch and then add an appropriate amount of warm boiled water, stir well.

11Then start preparing the sauce. First of all, add a spoonful of oyster sauce, a spoonful of balsamic vinegar, two spoons of hoisin sauce, two spoons of steamed fish soy sauce, one spoonful of dark soy sauce, one spoonful of light soy sauce, starch and then add an appropriate amount of warm boiled water, stir well. 12.

Finally, heat the remaining base oil of the fried tofu, put in the chopped green onions, ginger and garlic, stir-fry to bring out the fragrance, then pour in a whole bowl of sauce, boil and stir-fry evenly, turn off the heat, pour it on the yellow croaker tofu to make it. Hope it helps! If you are satisfied with my service, thank you for giving me a thumbs up with your precious fortune hand.

Ingredients: 1 grass carp, 1 shredded green onion, 6 slices of ginger, 20 grams of oil, 10 grams of soybean paste.

Step 1) Kill the fish and wash it;

2) Cut flowers on both sides;

3) Slice ginger and green onions;

4) Spread the fish with ginger, soybean paste, wine and oil;

5) Steam for 10 minutes and then put the liquid silk on the fish and pour boiling oil.

Ingredients: 300 grams of grass carp, appropriate amount of ginger and shallots, appropriate amount of oil, a little salt, a little cooking wine, and a little light soy sauce.

Procedure step 1) Preparation of materials;

2) Wash the fish and pay attention to the black film inside;

3) Wash the fish meat, wipe the water dry, and smear with a layer of cooking wine and a pinch of salt;

4) Slice the ginger and cut the green onion into sections;

5) Put the green onion and ginger on top of the fish;

6) Put half a pot of water in a pot and bring to a boil;

7) Put the fish in the pot, cover the pot and steam over high heat for 10 minutes;

8) Take it out after 10 minutes, pick off the green onion and ginger on it;

9) Add the water of the steamed fish to the light soy sauce in another pot, make a sauce and boil and pour it on the steamed fish;

10) Pull out the shredded green onion with a toothpick and sprinkle it on the steamed fish;

11) Heat the oil in another pot until it is 90% hot;

12) Sprinkle the oil over the shredded green onion while hot;

13) Done.

Tips: Rub salt on the fish first to remove the smell;

When steaming fish, boil the water first and then add the fish to make the meat more tender.

Summary. The taste is different, the sauce you choose will be different, it is recommended that the heavy taste of the fish with bean paste is recommended to the ordinary taste of the fish with soybean sauce, I personally focus on the heavy taste of the fish with the bean paste.

Soybean sauce or bean paste for braised fish.

Soybean sauce or bean paste for braised fish.

The taste is different, the sauce you choose will be different, it is recommended that the heavy taste of the fish with bean paste is recommended to the ordinary taste of the fish with soybean sauce, I personally focus on the heavy taste of the fish with the bean paste.

Because of different tastes, the usage will be different, the materials of the two sauces are different, the nutrition is not the same, and the method is even more different.

The bean paste has a salty and spicy taste, the sauce is reddish-brown, the taste is delicious, the sauce is fragrant, and it is red and shiny. The soybean paste tastes, salty and sweet, not spicy and not particularly salty, the taste is pure, with a strong soybean flavor, the sauce is fragrant, the soybean paste has a very strong sauce fragrance, and it tastes salty and sweet.

Bean paste is suitable for stir-frying, cooking, especially suitable for making raw materials for hot pot bases, and it is also a necessary sauce for cooking boiled dishes. Soybean paste, suitable for cooking vegetables, can also be eaten raw with dipping sauce. Northerners often eat raw cucumbers, green onions, lettuce and other soybean sauces, which are also essential sauces for eating jajanjangmyeon.

It can also be made into roasted vegetables, braised fish in sauce, red braised fish, yellow braised chicken and so on.

It is recommended that the heavy taste of the fish be grilled with bean paste, and the ordinary taste of the fish is grilled with soybean sauce, and I personally prefer the heavy taste to the fish with bean paste.

It's up to you, kiss it.

The taste is heavy on the bean paste.

Thank you<>

To make braised fish, use soybean paste or bean paste, you can use bean paste. Because using bean paste can make braised fish more delicious, and there are many people who like to do it very much. 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, Sichuan pepper and other ingredients will be added.

When I was a child, a bowl of crystal clear, steaming white rice, mixed with soybean paste, could be eaten deliciously. Today, the dishes on the table are dazzling and varied, but the soybean paste of childhood still has a deep-rooted place in memory, with the beauty of memory, but also with the deliciousness that cannot be ignored.

Soybean paste is made by fermenting soybeans as the main ingredient and combining rice, sugar, wine and other ingredients. It is present in the kitchen of almost every home.

1. Select 10 catties of soybeans and eggplants that are full of full and healthy grains, wash and drain.

2. Boil the selected soybeans until they are rotten.

3. Stir 10 catties of boiled soybeans and 4 catties of flour together until the flour and soybeans are all combined.

4. Put the soybeans wrapped in mixed flour on a clean mat, cover with a cotton cloth, place in a space at 30 temperatures, and stir once a day. After a week, white hairs grow and fermentation is successful.

4. Dry the soybeans in the sun.

5. Boil a pot of boiling water, pour in an appropriate amount of salt, and cool.

6. Take a clean jar, put in the dried soybeans, cool the salt water thoroughly, stir well, seal the mouth with clean gauze, and dry it in the sun. Stir once a day, morning and evening. After about 20 days, the soybean paste is ready.

Soybean paste can be mixed directly with bibimbap, can also be cooked, or cold Jiao.

Steamed pork in soybean sauce

Ingredients:

300g pork, soybean paste.

Method:

1) Wash the pork and blanch it in boiling water.

2) Slice the pork, marinate it in soybean paste, and add an appropriate amount of cornstarch, cooking wine, dark soy sauce, raw oil, etc. About 2 hours.

3) Add an appropriate amount of water and stir.

4) Steam for 10 minutes.

Soybean paste topped with cabbage

Ingredients:

1 cabbage, soybean paste to taste.

Method:

1) Wash and slice the curly cabbage and pass it in salted water.

2) Put the water in a pot and boil, add the appropriate amount of salt and add the cabbage. After blanching, remove and drain. Serve.

3) Pour a little water into the pot again, bring to a boil, and then add soybean paste, soy sauce and salad oil. Then pour over the cabbage and serve.

Yellow sauce soybean roasted eggplant

Ingredients:

2 large eggplants, a few soybeans, and an appropriate amount of soybean paste.

Method:

1) Wash the soybeans. Finely chop the green onion and garlic and slice the eggplant.

2) Soybeans are boiled and rotten.

3) Put oil in the pot, after the oil is hot for six minutes, add the garlic, stir-fry until fragrant, put in the eggplant, and then remove it until it is golden brown.

4) Continue to pour soybean paste, green onion and garlic into the pot and simmer over low heat.

5) Add an appropriate amount of light soy sauce, sugar, cooking wine and a little water to taste.

6) Pour in the soybeans and heat for about a minute and a half.

7) Add the eggplant and the soup will thicken.