Which is better, steamed fish soy sauce or oyster sauce? 1. Oyster sauce is a condiment made of oysters (oysters), and monosodium glutamate is usually added. The raw materials for steamed fish and soy sauce are water, non-GMO soybeans, wheat flour, edible salt, white sugar, sodium glutamate, yeast extract, disodium 5'- inosinate, disodium 5'- guanylate, and edible essence.
2. The main uses are different. Oyster sauce is mainly used in Cantonese cuisine and daily cooking. Steamed fish sauce, as its name implies, is used to make fish-related ingredients.
3, the time of entering the pot is different. Oyster sauce is usually added when it is almost out of the pot, and cannot be cooked for a long time; Steamed fish and soy sauce are usually cooked with ingredients to make it more delicious.
Oyster sauce is a condiment made from oysters. Oyster sauce is a traditional umami seasoning commonly used in Guangdong, and it is also one of the largest sauces. It is made of oysters called "sea milk" through cooking, concentrating juice and adding auxiliary materials. Oyster sauce is delicious, rich in oyster flavor, moderate in thickness and high in nutritional value. It is also the main raw material for making traditional Cantonese dishes such as fresh mushroom beef, green vegetables in oyster sauce and noodles in oyster sauce.
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 a liquid brewed with soybean as the main raw material through koji making, fermentation, adding water and salt under the action of various enzymes secreted by various microorganisms during reproduction.
Can soy sauce replace steamed fish and soy sauce? Yes
Simply put, soy sauce is more salty and thicker, but it is not delicious enough; The salty taste of steamed fish soy sauce is lighter than that of ordinary soy sauce, and the sauce taste is not so strong and more fresh and sweet.
One: Use
Steamed fish soy sauce is mainly used for steamed seafood and cold salad, and can also be used for cooking various meat products; Light soy sauce is mainly used for cold salad and cooking of various dishes.
Second: the process.
1. Steamed fish soy sauce: It is a kind of high-salt and dilute soy sauce, which is fermented with water, soybeans, wheat flour, salt, sugar and some food additives.
2. Soy sauce: It is fermented with water, soybeans, wheat, salt and practical additives, and belongs to high-salt and thin soy sauce.
In fact, there is only a little difference in usage between soy sauce and soy sauce, and there may be some small differences in amino acid nitrogen content.
How to prepare steamed fish to eat steamed wuchang fish ingredients;
Wuchang fish 1, ginger onion.
Exercise:
1. Bought Wuchang fish in the market, eviscerated and washed.
The fish is well cut on both sides, and seasoned with salt and cooking wine on both sides.
3. Put the shredded onion and ginger on the plate, put the fish on the shredded onion and ginger, and code the shredded onion and ginger and minced garlic on it.
4. Add 2 shredded peppers and steam in a steamer for 12 minutes.
5. Take out the steamed Wuchang fish.
6. Boil peanut oil and pour it on Wuchang fish.
Chopped pepper fish head ingredients:
700g fish head, 1 onion, 1 ginger, 1 garlic, 2 tablespoons chopped pepper, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon steamed fish black soybean oil, 1 teaspoon chicken essence.
Exercise:
1. Wash the fish head with salt, rinse off the salt water, sprinkle with 1 teaspoon pepper, and marinate with steamed fish and soy sauce for ten minutes.
2. Chop pepper and garlic, shred onion and ginger, and put them on the bottom.
3. Heat the oil, add chopped pepper and garlic and stir fry, and add chicken essence for later use.
4. Sprinkle chopped pepper on the fish head and boil for 10 minute.
5. Heat the oil, pour it on the fish and sprinkle with chopped green onion for decoration.