South milk is often used to pickle and season meat, fish and other ingredients. During curing, the milk can penetrate into the ingredients, and the taste is even, making the ingredients more tender and delicious. Nanru milk can also be used to make dipping sauce, pouring juice and seasoning to add flavor to dishes.
When using South Milk, you should pay attention to the following points:
Appropriate dosage: South milk has a strong taste, so it should be used in moderation to avoid being too salty.
Cooking time: South milk is fermented for a long time, which generally does not need to be cooked for a long time, just slightly heated. Cooking for a long time may destroy the umami flavor of South Milk.
Matching ingredients: Nanru milk can be matched with meat, fish, vegetables and other ingredients, which can not only refresh but also deodorize.
Storage method: South milk should be sealed and refrigerated for a long shelf life.
Here are some examples of recipes using South Milk:
Steamed pork ribs with southern milk: Add southern milk, ginger slices and scallions to the ribs, marinate them for several hours, then steam them, and finally pour a little steamed fish and soy sauce on them, and serve.
Steamed fish with south milk: add south milk, cooking wine and shredded ginger to the fish fillet, marinate for a while, then steam it, and finally pour a little sesame oil on it, and serve.
Stir-fried seasonal vegetables with southern milk: after washing and cutting the seasonal vegetables, add southern milk, minced garlic and pepper to stir-fry until cooked, and serve.
South milk dipping sauce: South milk is seasoned with a little soy sauce, sesame oil and white sugar, which can be used as dipping sauce.
South milk pouring juice: South milk is seasoned with a little water, cooking wine and sugar, which can be used as pouring juice.
South milk, as a delicious condiment, can add fresh fragrance and flavor to dishes. Mastering its usage and collocation skills can make more delicious dishes.