Use: Steamed fish soy sauce can be added before steaming, or when the dish is almost cooked. It is recommended to put it in before steaming for food hygiene after high temperature heating.
Expanded Information:
Selecting Methods of Steamed Fish Soy Sauce
1. Shake the bottle to see how fast or slow the steamed fish soy sauce flows along the wall. High-quality soy sauce concentration is very high, viscous, shaking up a lot of foam, slow flow, low-quality soy sauce concentration is low, shaking only a small amount of foam and easy to dissipate, like water flow faster.
2, look at the bottom of the bottle, there is no sediment or debris, such as no quality soy sauce.
3, and then look at the bottle of soy sauce color, normal soy sauce color should be reddish-brown or brown, good quality color will be slightly darker, shiny and not black.
4, open the bottle cap, did not touch the bottle mouth, high-quality soy sauce can smell a strong sauce flavor and ester flavor, poor quality soy sauce aroma or odor.
Baidu Encyclopedia - Soy Sauce