Question 1: How to use fish sauce? What dishes are suitable for using fish sauce? Fish sauce, also known as fish soy sauce, shrimp oil, and fish soup in Jiaodong, is a popular seasoning sauce in Chaoshan area. Fish sauce is often used in Vietnamese, Korean and Thai cuisine. According to gourmets: eating fish sauce is equivalent to having been to Vietnam.
Efficacy: Fish sauce is a fermented seasoning sauce made from fish and shrimp. It contains 17 kinds of amino acids, 8 of which are necessary for the human body. The protein content is also very rich.
Suitable for the crowd: Suitable for everyone. Patients with gout, heart disease, kidney disease, and acute and chronic hepatitis should not consume it.
Applicable amount: 5 to 10 grams each time.
Warm reminder:
●Experimental studies have found that fish sauce is carcinogenic. Fish sauce contains a variety of nitrosamines, and there is a significant relationship between fish sauce consumption and gastric cancer. Fish sauce is best if it has no bitter smell and is clear and transparent.
●The cooking application of fish sauce is the same as that of soy sauce, which has the functions of freshness and seasoning.
Fish sauce is more suitable for seafood dishes, such as steamed crucian carp, Thai crab box, etc., which can bring out the umami flavor of seafood to the extreme.
Question 2: How to make fish sauce and what ingredients are needed? Fish sauce is not a dish, but a condiment that Vietnamese people like to accompany meals. Don’t underestimate this bowl of tawny dip, it is the “secret recipe” for Vietnamese women’s slim bodies. It is said that fish sauce is very nourishing, and if women take it for a long time, they can maintain a youthful figure forever. Therefore, it is very popular among women in Vietnam.
The smell of fish sauce is unpleasant, and some people say it is fishy and smelly, but when it is dipped in food and put into the mouth, it has an indescribable deliciousness that is endless aftertaste. It is also at this time that you can enjoy it more Understand the "beauty" of Vietnamese cuisine. Fish sauce is marinated in a purely natural way for a long time, which concentrates the essence of fish and has high nutritional value. Its processing and production are very complicated. During the peak fish season, put the fresh fish into a fish basket, step on it with your feet to remove the scales, remove the internal organs, wash it, put it into a large wooden barrel specially used to make fish sauce, add an appropriate amount of salt, and put it in the lower part of the barrel. Place a small tube into another empty bucket. After three to five days, pour the fish juice in the original empty bucket into the fish bucket. When it is full, pour it back. Repeat this many times. The fish juice that finally flows out is the fish. Show the original juice. Transport the raw fish sauce home, put it into a large bucket or vat, and expose it to the hot sun for about 20 days to become fish sauce. The entire manufacturing process of fish sauce takes five to six months. Store the fish sauce in a cool, dry place and it will last for many years. In the past, almost every household in the countryside of Vietnam made their own products, but now there are factories producing them in large quantities. In fact, not everyone can make the most delicious fish sauce recipe. If the proportion of chili, sugar, vinegar (or lemon), garlic, water, etc. is not appropriate during the preparation, the flavor of the fish sauce may be lost. Among all ethnic groups in Vietnam, the Dai people's "Tian fish sauce" is quite famous and is sold to various ethnic groups in the mountainous areas of northern Vietnam. Vietnamese people love to eat fish sauce. I believe you are not asking how to make fish sauce, but just the ingredients of the bowl of fish sauce dipping sauce. Fish sauce + oxfoot mandarin, oxfoot seed (called in Guangxi dialect, it tastes more sour than lemon, juicy, and has thin and round skin. It is also a kind of lemon, Vietnamese qu? chanh chua) + chilli padi + black Pepper + a little sugar + MSG (Vietnamese people use a lot of MSG)
Question 3: How should fish sauce be used? Very fishy! 50 points Fish sauce, also known as fish soy sauce, shrimp oil, or fish soup in Jiaodong, is a popular seasoning sauce in Chaoshan area. Fish sauce is often used in Vietnamese, Korean and Thai cuisine. According to gourmets: eating fish sauce is equivalent to having been to Vietnam.
Efficacy: Fish sauce is a fermented seasoning sauce made from fish and shrimp. It contains 17 kinds of amino acids, 8 of which are necessary for the human body. The protein content is also very rich.
Suitable for the crowd: Suitable for everyone. Patients with gout, heart disease, kidney disease, and acute and chronic hepatitis should not consume it.
Applicable amount: 5 to 10 grams each time.
●Experimental studies have found that fish sauce is carcinogenic. Fish sauce contains a variety of nitrosamines, and there is a significant relationship between fish sauce consumption and gastric cancer. Fish sauce is best if it has no bitter smell and is clear and transparent.
Question 4: What is fish sauce? What's the use? Introduction: Fish sauce, also known as fish soy sauce, shrimp oil, and fish soup in Jiaodong, is a popular seasoning sauce in Chaoshan area. Fish sauce is often used in Vietnamese, Korean and Thai cuisine. According to gourmets: eating fish sauce is equivalent to having been to Vietnam.
Efficacy: Fish sauce is a fermented seasoning sauce made from fish and shrimp. It contains 17 kinds of amino acids, 8 of which are necessary for the human body. The protein content is also very rich.
Suitable for the crowd: Suitable for everyone. Patients with gout, heart disease, kidney disease, and acute and chronic hepatitis should not consume it.
Applicable amount: 5 to 10 grams each time.
Warm reminder:
●Experimental studies have found that fish sauce is carcinogenic. Fish sauce contains a variety of nitrosamines, and there is a significant relationship between fish sauce consumption and gastric cancer. Fish sauce is best if it has no bitter smell and is clear and transparent.
●The cooking application of fish sauce is the same as that of soy sauce, which has the functions of freshness and seasoning.
Fish sauce is a salty condiment originating from Chaoshan, Guangdong. It is called the "Three Treasures of Chaoshan" together with Chaoshan preserved vegetables and sour pickles. It is amber in color and tastes salty with the flavor of fish. Chefs still like to use it for cooking modern Chaozhou dishes.
Production method
The production method of fish sauce is relatively complicated and requires five major processes:
1. Salting: It is usually added on site at the fishing ground. Part of the salt is pickled while fresh;
2. Fermentation: Usually natural fermentation is the main method. The salted fish and shrimp are salted for 2 to 3 years. During this period, they need to be stirred many times. The fish gradually decomposes the salty juice and residue under the action of enzymes;
3. Maturation: After the decomposition is completed, it is moved to a large tank for exposure and drying, stirred 1 to 2 times a day, and sun-dried for about 1 month , gradually produces aroma and matures;
4. Suction filtration: Insert the bamboo woven long tube into the sun vat, extract the clear liquid, and obtain crude oil. The filter residue is usually soaked and filtered twice, and the fish residue is used as feed or fertilizer;
5. Preparation: Mix crude oil, medium oil, and primary oil in different proportions to form fish sauce of all levels. Fish sauce is divided into 6 levels. The higher the level, the better the quality.
Usage
In addition to being widely used in Chaozhou cuisine, fish sauce has gradually become a common seasoning in Southeast Asian cuisine as Chaozhou people move overseas. Nowadays, it is commonly used in Thai and Vietnamese cuisine, including seafood, salads and other dishes. In addition, fish sauce can also be used as a dipping sauce for additional seasoning, such as when eating fried oyster cakes.
Fish sauce, also known as fish soy sauce and shrimp oil in Fujian, is a variety of small fish and shrimps salted and fermented with protease and the use of relevant enzymes in the fish and various salt-tolerant bacteria. The fish protein is hydrolyzed, sun-refined, dissolved, filtered, sun-refined again to remove the fishy smell, filtered again, and heated and sterilized. It is delicious and can be used as a condiment for soy sauce. Produced in Fujian, Guangdong and other places. In addition to local consumption, most of the products are exported to Southeast Asian countries.
Question 5: How to use fish sauce for fishing? The effect is super good
Question 6: What is fish sauce used for? Fish sauce, also known as fish soy sauce, is a common condiment in Guangdong, Fujian and other places. Fish sauce is made from small fish, shrimps or aquatic product processing scraps. It is brewed after pickling, fermentation and refining. It is amber in color and has a salty and umami taste. Although the raw materials of fish sauce have low edible value, they are rich in nutrients and contain more than 18 kinds of amino acids, including 8 kinds of amino acids needed by the human body. It is also rich in taurine, as well as a variety of organic acids and trace elements such as calcium and iodine.
Fish sauce is native to places such as Fujian and Chaoshan in Guangdong. It was introduced to Vietnam and other East Asian countries by overseas Chinese in the early days. It is a common condiment in Fujian cuisine, Chaozhou cuisine and Southeast Asian cuisine. Fish sauce is called shrimp oil in Fujian and fishy soup in Chaoshan area. Many countries and regions in Asia also have different names for fish sauce or fish sauce, such as "Nong Mora" in Thailand, "Newcoman" in Vietnam, and "Pudhu" and "Malajan" in Malaysia.
How to use fish sauce
The cooking method of fish sauce is basically the same as that of soy sauce such as light soy sauce and dark soy sauce. It is suitable for stir-frying, braising, stewing, roasting and other cooking methods. , can also be eaten directly as a condiment for dipping, which can enhance freshness and seasoning.
Fish sauce cold noodles
Ingredients: 80 grams of egg noodles, appropriate amount of cooking oil, appropriate amount of shredded seaweed, a little chopped green onion, 20 ml of fish sauce
Method: < /p>
1. Pour water into the soup pot, boil it, add the egg noodles, and remove after scalding; 2. Add a little cooking oil to the egg noodles, stir evenly, and let the noodles cool for later use;
3. Place the cooled egg noodles into a plate, top with fish sauce, sprinkle with chopped green onion and shredded seaweed, mix well and serve.
Fish sauce sauce
Ingredients: 2 tablespoons fish sauce, 1 tablespoon lemon juice, 2 teaspoons sugar, 1 red pepper, 1 teaspoon minced garlic
Method:
1. Chop the red pepper;
2. Put the fish sauce, lemon juice, fine sugar, crushed red pepper and minced garlic into a bowl. After mixing evenly.
3. After the fish sauce sauce is prepared, it can be used to dip various meats, which has an excellent seasoning and freshness effect.
Question 7: How should fish sauce be used in Vietnam? My friend is Vietnamese. When we eat together, she often uses fish sauce (Vietnamese: mam) as vinegar. Listen to her It seems that there is no vinegar in Vietnam.
Question 8: How to make authentic Korean kimchi? What can be used to replace fish sauce? 1. Choose one or several of these Chinese cabbages, go to Laobang, Laobang has a lot of fiber and is not tasty.
2. Use 7-10 tablespoons of salt for each half cabbage. The amount does not matter. The more salt, the shorter the soaking time, the less salt, the longer the salting time. Add water to cover the cabbage. About two days! The pickling time depends on the amount of salt and the ambient temperature. The more salt, the shorter the time. The higher the temperature, the shorter the time. Check it frequently.
3. When it is flooded like this, the center part is also a bit soft.
4. Rinse with water and then control the water for 10 minutes.
5. To make garlic paste, one cabbage needs about two heads of garlic. More or less is the reason for different styles.
6. Add chili powder, more than 5 tablespoons of a cabbage, (it doesn’t matter if you don’t use it anyway), an appropriate amount of MSG, a tablespoon of sugar, about two pieces of minced ginger as big as your thumb, and an appropriate amount of salt ( You can taste the soaked cabbage first. If it tastes salty, add less salt. If it tastes bland, add a little more salt.) This step is the key to determining the taste. It is said that a Korean professor celebrated his birthday and agreed to bring spicy cabbage. The results taste different, mainly in this step. You can add some Korean shrimp paste to create a seafood flavor. You can also add fried sesame powder, fried coriander seed powder, shredded apples, shredded pears, and shredded radish to create different flavors and use them freely. But I often put shredded radish (the kind with green top and white bottom), and 1/5 of a radish for a cabbage. You can also use your imagination. Mix well, add mineral water or cold boiled water to dilute to a paste, and apply evenly.
7. Seal it in a plastic bag and leave it to ferment at a temperature of 0 to 6 degrees. If you are craving for it, eat it the next day, but it will be the best on the 20th to 40th day. You may not be able to wait. , I can’t even wait.
8. I started eating on the third day, which is not good. If you can't finish it, you can sour it and add meat to stir-fry it for a different flavor.
Depending on the region and habits, the production methods of fish sauce can also be divided into two types;
(1) Add salt to the whole fish or part of the fish body , the fish sauce made after breaking it down.
(2) Fish sauce is made by adding an appropriate amount of salt to fish soup, decoction or extract.
Seafood soy sauce can be substituted