Steamed fish and soy sauce are Asian condiments used for cooking. Soy sauce is generally made of soybean as the main raw material, and it is fermented by adding water and salt to make koji. 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.
How to eat steamed fish and black soybean oil;
1, seafood usage
When cooking steamed fish and seafood, many people will put it directly. If the quantity is not well controlled, the soup will be salty. Chefs have a simple method, that is, put steamed fish and soy sauce in a bowl, add appropriate amount of water to dilute it, and then pour it on fish or other seafood, which can easily solve the problem of adding more salt.
Specific practice: a steamed fish black soybean oil, add one-third of the water.
2, the use of hot dishes
Many professional chefs have the habit of steaming fish soy sauce instead of soy sauce, which was often used before. Soy sauce is salty, steamed fish soy sauce is light, and its flavor is better than soy sauce, so it is often used.
Specific method: directly replace the light soy sauce. It is best to use the dish when it is about to be cooked, and it is best to pour it on the side of the pot. All kinds of meat can be used, vegetables taste better, and there will be surprises when used.