When making steamed fish and other seafood dishes, the soy sauce needs to be put in later, that is to say, after the dishes are steamed, then put the soy sauce. Because the dishes in the process of steaming will be steamed out a lot of water, if you put the soy sauce in advance, it will be steamed out of the water dilution, can not play a good role in seasoning.

When making braised dishes, the soy sauce can be put in first. Because the production of braised dishes, you need to stir-fry first color, after stewing flavor, put soy sauce in advance can help dishes color, so in the production of braised dishes, soy sauce can be put first.

Methods for making black bean sauce

Professional: soy sauce? boiling water? oyster sauce? Sugar? Soy sauce? Fish sauce? Chicken powder? Pepper? cooking wine or Cantonese rice wine (boiled, soaked in a bucket of black bean sauce with cilantro, scallions and ginger, updated daily).

Regular version: soy sauce? boiling water? oyster sauce? Sugar? cooking wine ? chicken powder ? Pepper (1 : 3 ratio of soy sauce and water) (boil, soak in a bucket of black bean sauce with cilantro, green onion and ginger, use for 1-2 days, overnight in the refrigerator).?

Minimalist version: soy sauce? boiling water (1 : 2 ratio). method: the whole branch of cilantro with the root washed and a scallion, twisted into a ball into a bowl, ginger two slices of shredded also put in a bowl, the ratio of soy sauce and water 1 to 2 boiling, poured in the "green onion ginger cilantro" in a small bowl of infiltration can be 15 minutes.