Steamed fish soy sauce many people know is a kind of steamed fish seasoning products, but in fact, many seasonings are interchangeable between the alternative use, the flavor difference is not great, I do not know to do cold dishes without the flavor of fresh, can not be used to steam fish soy sauce instead of it?

The first thing you need to do is to make sure that you have the right ingredients for your dish, and that you have the right ingredients for your dish.

Soy sauce is actually a kind of soy sauce, and its main raw materials are water, non-GMO soybeans, wheat flour, table salt, sugar, monosodium glutamate, yeast extract, disodium 5'-inosinate, disodium 5'-guanosinate, and edible flavors, etc. And the taste of the fresh is also a kind of soy sauce, and its main raw materials are water, non-GMO skimmed soybeans, non-GMO soybeans, wheat flour, table salt, Sodium glutamate, sugar, yeast extract, 5'-inosinic acid disodium salt, 5'-guanosinic acid disodium salt, sodium benzoate, sucralose, etc., the two are interchangeable, used for cooking or point dipping, cold dishes, etc., the taste and texture is not much different.

Can you use soy sauce without oyster sauce

Yes, but the flavor is slightly different.

Because the steamed fish soy sauce is just a brewing soy sauce, the main raw materials for water, soybeans, salt, wheat flour, etc., which is basically the same as ordinary brewing soy sauce, except that the composition of the additives is slightly different, which added sugar, fructose syrup, yeast extract, caramel color and other additives; but the oil consumption and soy sauce sauce seasoning is fundamentally different from the main material is oysters, that is, oysters, cooked, concentrated into juice, and then add other additives. It is made of oysters, concentrated into juice, and then add other auxiliary ingredients, it is very fresh flavor, oyster aroma is strong, there is a certain viscosity, so the alternative use is still a difference, but there is no seasoning can be put in the steamed fish, and put the consumed oil is also a good choice.

Yes, but not recommended.

Although soy sauce and soy sauce are soy sauce seasoning, but the two production of different raw materials, the scope of use is also different, the taste is also different, the general soy sauce is only suitable for steaming fish to use, and soy sauce is mainly used to stir-fry or cold dishes when used, plus life in the soy sauce to use the frequency of some of the more expensive, and soy sauce price more expensive, if you often use soy sauce when the soy sauce seasoning, that instead of the more expensive, but if the home of the steamer, then it will be a good idea to use soy sauce as the soy sauce. The first thing you need to do is to make sure that you have the right amount of soy sauce for the right purpose.

First put the hot oil or soy sauce

First put the soy sauce.

1, after the fish steamed, you can pour the excess soup in the plate directly.

2, the fish belly of the onion and ginger also take out and discard, and then put some new onion and ginger in the body of the fish, it is best to cut into shredded green onion and ginger, so it looks better.

3, and then the steamed fish soy sauce directly dripping.

4, after the pan is hot, put some cooking oil, burn until the oil is hot and smoking state.

5, and then finally drizzled on the fish on the shredded green onions and ginger on the body can be, so that the fish will be more flavorful, and not fishy at all.