Fish sauce, also known as fish soy sauce, shrimp oil, Jiaodong called fish soup, is a popular seasoning sauce in the Chaoshan region.

How to use fish sauce:

1, make dipping sauce This is directly add some vinegar or lemon juice, sugar, minced green onion or minced garlic and so on. In fact, it is the same as we do hot pot different dipping sauces.

2. Do mix , here refers to the sauce for making coleslaw.

3. do soup, in the cooking soup can be appropriate to put some fish sauce. It is recommended to put more in seafood soup.

4. Do seasoning, frying vegetables can also be appropriate to put some fish sauce to refresh.

5. If you haven't eaten fish sauce before, it is recommended that you make a dipping sauce for the first time, adding some lemon juice or vinegar, green onions, mint, garlic and so on and mixing well. Try dipping a piece of meat in the fish sauce first to see if you can get used to eating it.

Fish sauce is fish sauce, but because it is made with small fish and shrimp and salt fermented together, so and soy sauce with soybean black bean fermentation is still very different, because it contains carcinogens such as nitrite, so it is recommended to eat less as well.

Fish sauce is a very historical condiment, and its nutritional value is very high. (Fish sauce is also known as fish soy sauce) fish sauce mainly refers to the use of crayfish as the main material, after a series of processing such as marination, fermentation, boiling and so on a series of extremely delicious flavor of the juice. Mainly used in Fujian cuisine, Chaozhou cuisine, Southeast Asia and other dishes of the flavor, there are many friends will be added to refresh the cooking.

Production process:

Mixing of fresh raw materials and salt (31 or 21) → pre-fermentation (autolysis) → mid-fermentation → late fermentation (one week, insulation 40 ℃ ~ 50 ℃) → blending → filtration → inspection → sterilization → packaging → finished product. Natural fermented fish sauce has a unique flavor and is very tasty, but its production cycle is long, usually several months or even more than a year. In order to get better flavor, some even reach about two to three years.

Low-salt fermentation:

In the natural fermentation process, in order to prevent the propagation of spoilage microorganisms, the method of high salinity salting is used. High salt, although it inhibits the propagation of spoilage microorganisms, but at the same time, it also inhibits the action of protease. It was envisioned to be able to create optimal conditions for protease action while inhibiting the propagation of spoilage microorganisms, with the aim of shortening the fermentation cycle. The method is to use a combination of low salt and high temperature.

Low salt can increase the action of protease, but low salt can also increase the putrefactive action of spoilage microorganisms, in order to inhibit the action of microorganisms, high temperature can be used. This can not only inhibit the reproduction of microorganisms, but also the role of protease, and can also drive away the odor in the fermentation liquid, improve the quality of fish sauce.

Baidu Encyclopedia - Fish Sauce