Southern milk is usually used for curing and seasoning meat, fish and other ingredients. In the curing process, milk can penetrate into the ingredients, and the taste is even, making the ingredients more tender and delicious. South milk can also be used for dipping sauce, pouring juice and seasoning to add flavor to dishes.
When using southern milk, we should pay attention to the following points:
Appropriate dosage: South milk has a strong taste, so it should be used in moderation to avoid being too salty.
Cooking time: Nannai takes a long time to ferment, so it doesn't need to be cooked for a long time. Just heat it slightly. Cooking for a long time may destroy the umami flavor of Nannai.
Matching ingredients: south milk can match meat, fish, vegetables and other ingredients, which can both refresh and deodorize.
Storage method: South milk should be sealed and refrigerated with long shelf life.
Here are some examples of recipes using southern milk:
Steamed ribs with southern milk: Add southern milk, ginger slices and onion segments to the ribs, marinate them for several hours, then steam them, and finally sprinkle with a little steamed fish and soy sauce, and serve.
Steamed fish in south milk: Add south milk, cooking wine and shredded ginger into the fish fillet, marinate for a while, then steam it, and finally sprinkle with a little sesame oil, and serve.
Stir-fry seasonal vegetables in south milk: Wash and cut seasonal vegetables, add south milk, minced garlic and pepper, stir-fry until cooked, and serve.
South milk dipping sauce: south milk is seasoned with a little soy sauce, sesame oil and sugar, which can be used as dipping sauce.
South milk pouring juice: South milk is seasoned with a little water, cooking wine and sugar, which can be used as pouring juice.
South milk, as a delicious condiment, can add fresh fragrance and flavor to dishes. Mastering its usage and collocation skills can make more delicious dishes.