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After the steamed fish is steamed, how to make the juice poured on it? Be more specific.

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gjxun 1970

LV. 17？ Recommended to? 20 17-06-0 1

Formula for regulating steamed fish juice

500g clean water, 250g light soy sauce, light soy sauce 120g, 80g monosodium glutamate, 20g sugar and 8g coriander. Mixing the above raw materials evenly, boiling in a pot, packaging, and soaking coriander. Suitable for all steamed fish. It should also be stored in the refrigerator and used several times.

The easiest way is to buy "delicious" soy sauce and add some broth to adjust the taste, but the taste is greatly reduced.

The professional practice is to make 10 kg seafood juice according to the ratio of 2 kg celery (celery waste can also be used), add onion 1 root red carrot, 2 onions 1 kg ginger, 2 coriander half a catty, cut into small pieces, add 8 kg water for half an hour, and then pat off the residue on it. Don't pour them into a bottle of soy sauce and two fish sauces.

To adjust the taste, just add some chicken essence and salt. If the color is light, add some soy sauce to add color.

When using, pour hot and cold water on the steamed fish, sprinkle with shredded onion, shredded ginger and shredded green pepper, and wash with 80% hot oil.

Suitable for ordinary fish that eat fur, the steaming time is

Mandarin fish 8 minutes Lu fish 10 minutes grass carp (Anhui fish) 8 minutes Wuchang fish 7 minutes crucian carp 7 minutes urgent fish 8 minutes flounder 6 minutes Yong fish (Bai Lianhua) 8 minutes.

Carp is not recommended to eat like this. The steaming time should be accurate. Fish left for a long time and not cooked for a short time will affect the taste!