Emphasis: The bean paste mentioned here refers to the bean paste made of soybeans in the north, not the spicy bean paste made of broad beans in Sichuan. The two tastes are different and incomparable. If you like spicy food, make it with Pixian bean paste; If you like salty and light sauce, use bean sauce.
Why is soy sauce best for fish? First, bean paste tastes the same as bean paste.
The difference between bean paste in the north and soy sauce is that bean paste is called bean paste because it contains whole or half-grain bean paste that has not been ground in soy sauce. Bean paste and bean paste taste the same, but the chewing taste is different. Bean paste can enrich the taste of the entrance.
Second, the fish baked with bean paste and bean paste have different appearances.
In the sauce-flavored grilled fish, the role of sauce is to flavor and color, so that the cooked fish has a strong sauce flavor and makes the cooked fish golden in color. If you use bean paste to make fish, the bean paste in the sauce will be redundant, which will destroy this effect.
For petal sauce and soy sauce with the same taste, when making grilled fish with sauce, it is best to choose soy sauce for the appearance of the dish.
The method of roasting crucian carp in sauce-characteristics: the sauce is rich and the fish is tender and delicious! Baking is a cooking method in cooking, which is to heat treat the main ingredients for one or more times, then add soup (or water) and cook slowly until crisp (meat or seafood), soft (fish, tofu) or fresh (vegetables). Can be divided into: braise in soy sauce, white roast, dry roast, sauce roast, scallion roast, spicy roast and so on. Material 2 Carassius auratus
Ingredients: garlic, chives, red peppers, soy sauce, soy sauce, salt, sugar, vinegar, cooking wine.
-Start making-
Step 1: Material treatment: wash the crucian carp, cut several knives on the back of the fish, add salt and marinate with cooking wine for 30 minutes to taste;
-Tip: Scratch the surface of crucian carp, and it will be more delicious when stewed.
Step 2: fry the crucian carp: heat the oil in the pot, add the pickled crucian carp, fry until both sides are golden, and take it out;
-Tip: When cooking fish, it is best to fry or fry the fish first; The crucian carp is fried first and then stewed, which makes the fish taste better and the stewed fish will not be loose;
Step 3: Roast crucian carp in sauce: pour oil into the pot, add shredded onion and minced garlic and stir-fry until fragrant; Add soy sauce, stir-fry, add water, light soy sauce, cooking wine and vinegar, bring to a boil, add fried crucian carp, cover the pot, stew for 20 minutes, and sprinkle with diced red pepper and chopped green onion while it is hot.
-Tip: The grams of soy sauce are adjusted according to personal taste; Moreover, there is salt in soy sauce, so it is necessary to determine the amount of salt.
Sauced crucian carp with rich sauce flavor, tender fish and delicious taste is finished!