Steamed fish soy sauce is a kind of soy sauce, which is usually used to steam fish. It is a condiment with Asian characteristics used in cooking. Soy sauce is generally made from soybean as the main raw material, with water and salt, through koji-making and fermentation. Liquid brewed by various microorganisms under the action of various enzymes secreted during reproduction. Different countries and regions make soy sauce with different raw materials, different ingredients and different flavors, especially Vietnamese fish sauce (using fresh fish).
2. What can I do with steamed fish and soy sauce?
Steamed fish soy sauce is suitable for steamed fish and seafood, and can also be used to make cold dishes and vegetarian dishes. The most common usage of steamed fish sauce is steamed fish. Steamed fish is tender and delicious. Here are some recipes for steamed fish and soy sauce.
(1) Steamed fresh diced fish and soy sauce
Ingredients: salmon 1 00g, asparagus 250g, onion 50g, steamed fish soy sauce 2 teaspoons, lemon juice 1 2 teaspoons, water starch1teaspoon, oil 2 teaspoons, salt1teaspoon.
Exercise:
1. Wash and dice salmon and onion separately, add lemon juice and water starch and marinate for a while. After removing the old roots, the asparagus is washed and cut into small pieces.
2. When the oil in the pan is heated to 60%, add diced onion and stir fry, add diced asparagus and stir fry until it is 70% cooked, then add diced fish and stir fry gently.
3. Then add salt, steamed fish and soy sauce and stir well. Finally, add a little water to boil and collect the juice.
(2) Steamed seafood at sea
1, fresh fish is about 600g, viscera and scales are removed and cleaned. Steam in a steamer for ten minutes. The pot needs boiling water. If the fish is big, steam it for a few more minutes, and the chopsticks will be cooked easily when inserted into the fish. )
2. Pour the juice out of the container.
3, another pot, burning oil. After pouring hot oil on the fish, pour steamed fish soy sauce 100ml. Dish
(3) Cheap wax gourd vegetables
Ingredients: shrimp, wax gourd.
Ingredients: Steamed fish black soybean oil, soy sauce, oil, onion, ginger, water starch, cooking wine.
Exercise:
1, pick the shrimp line with a toothpick.
2. Cut the wax gourd into pieces.
3. Add shrimp, onion, ginger and cooking wine to the pot and cook the shrimp.
4. Put the oil in the wok, add the wax gourd and stir fry again.
5. Add steamed fish soy sauce and soy sauce. Put less soy sauce.
6. Add freshly cooked shrimp water, steamed fish oil and soy sauce, cover and cook for five minutes.
7. After burning, put the wax gourd. Peel the shrimp and put it on the melon.
8. thicken the soup in the pot with water starch and sprinkle with chopped green onion.
(4) Steamed bass
Perch is a very suitable steamed fish, and it is also the most commonly cooked dish of steamed fish and soy sauce.
Ingredients: perch, red pepper, yellow pepper, shallot, ginger, cooking wine, soy sauce, white pepper, sugar, steamed fish and soy sauce.
Exercise:
1. Wash the bought bass, inside and out. Be careful when you gut. Don't dig the gallbladder, or it will be very bitter. Then cut a knife at the middle seam of the fish back with a knife. Once it is light, it will break the skin when steaming.
2. Pickled bass. Pour cooking wine, a small amount of salt and white pepper into a bowl, mix well, and then spread the fish evenly and marinate for about 10~ 15 minutes.
3. Slice the onion and ginger, and cut the red and yellow peppers for later use.
4. After the fish is salted, put the shredded ginger, garlic and onion into the belly of the fish, which can not only remove the fishy smell, but also increase the umami taste of the fish. Then put the remaining half of the onion under the fish and half of the ginger on the fish.
5. Then steam the fish in the pot. Be sure to put hot water in the pot and steam it for about 7-8 minutes to turn off the fire. Bass is well cooked, but not if it is steamed too much.
6. Then, adjust the juice. Put a proper amount of steamed fish soy sauce, soy sauce, sugar, a small amount of white pepper, 50 ml of warm water, a small amount of salt and a proper amount of chicken essence into a small bowl and mix well until all seasonings are mixed evenly. As for how much seasoning to put, you can put a little less first, try again, and make up for the difference.
7. After the fish is steamed, remove the shredded ginger from the fish and pour out the water steamed in the steamed fish dish. This water belongs to fish, it will smell fishy, so it should be poured out.