Fish sauce, also known as fish soy sauce, is a common condiment in Guangdong, Fujian and other places, how to use fish sauce when cooking? The following is organized by me on the use of fish sauce, I hope you like it!

How to use fish sauce

Fish sauce pumpkin

Ingredients

100g of green asparagus (cut into small strips), 100g of pumpkin, 50g of vermicelli, 50g of fresh mushrooms, 20g of cloud fungus (soaked in water), ? tablespoon of black beans, 150ml of chicken stock, 1 tablespoon of fish sauce, l teaspoon of granulated sugar, 1 tablespoon of gooseberry (finely chopped), 1 tablespoon of onion (chopped), 2 tablespoons of raw oil, 1 tablespoon of onion (chopped). ), 2 tablespoons of raw oil.

Directions

1: Peel the pumpkin, cut into 6 cm rectangular strips, sauté in water with a pinch of salt for 2 minutes, remove and drain.

2, vermicelli soaked in water, standby. Fresh mushrooms wash, remove the stalk, drain and set aside. Tempeh is pressed into a puree with a knife.

3, the pot over medium heat, add some raw oil, under the black bean puree, chopped goose emperor and chopped onion stir-fried, injected with chicken broth to boil.

4. Add asparagus, pumpkin, vermicelli, fresh mushrooms and fungus, cook for 1 minute, add fish sauce and sugar, and cook over high heat until almost dry.

Fish sauce cold noodles

Material

egg noodles 80g, a little oil, seaweed shredded moderate, a little green onion, fish sauce 20 ㏄

Method

1, take a saucepan, put the egg noodles cooked and then removed.

2, method 1 of the noodles add a little oil and stir, and pull up the noodles and blow until cool.

3. Take a plate, put the egg noodles of Method 2 on the plate, drizzle with fish sauce and sprinkle with chopped green onion and shredded seaweed.

Fish sauce

Ingredients

2 tbsp fish sauce, 1 tbsp lemon juice, 2 tsp sugar, 1 red chili pepper, 1 tsp minced garlic.

Directions

1. Chop the red chili pepper.

2. Mix fish sauce, lemon juice, sugar, crushed red pepper and garlic in a bowl. When ready, you can dip a variety of meat, with excellent flavor.

How to make fish sauce

Natural fermentation

Production process: fresh ingredients and salt mix (31 or 21)? Pre-fermentation (autolysis)? Mid-fermentation? Post-fermentation (one week, keep warm 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 a 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 salting with high salinity is used, and although high salt inhibits the propagation of spoilage microorganisms, it also inhibits the action of proteases. It is 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 approach is to use a combination of low salt and high temperature. Low salt increases the action of proteases, but low salt also increases the spoilage action of spoilage microorganisms, and in order to inhibit the action of microorganisms, high temperature can be applied. 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.

Visceral fermentation

In the fermentation process of fish sauce, add an appropriate amount of enzyme-activated fish viscera, which is rich in proteases, such as trypsin, pancreatic rennet protease, histone protease, etc., which can accelerate the decomposition of proteins and thus shorten the fermentation cycle.

Fermentation

In the fermentation process of fish sauce, add some of the rice curd mold used in brewing soy sauce or the quartz used in brewing sake, etc., and make use of the protease, lipase, amylase, etc. secreted by them to fully decompose the proteins, fats, carbohydrates, etc. in the raw fish, and after a series of biochemical reactions, the fish sauce will form a unique flavor. There is also a method can be separated from the traditional fish sauce fermentation process screening out salt-resistant, salinophilic bacteria, these bacteria in the appropriate conditions to expand the culture, and then added to the salted raw materials, can accelerate the decomposition process of proteins and other proteins, and its protein decomposition degree is high, the fish sauce flavor is better.

Composite method

Fish sauce rapid fermentation method is mainly based on the composite method, that is, the combination of the above three methods. Such as reducing the salt insulation fermentation and the combination of the fermentation with the addition of the song, the combination of the enzyme and the addition of the song, and so on.

Nutritional value of fish sauce

Although the raw materials used in the production of fish sauce is low food value of fish and shrimp or aquatic products processing scraps, but its nutritional value should not be underestimated. Fish sauce contains more than 18 kinds of amino acids, including 8 kinds of essential amino acids; as one of the important functional components of aquatic products taurine is also an important component of fish sauce; in addition, fish sauce is rich in a variety of organic acids such as pyruvic acid, fumaric acid, succinic acid, etc. and the human body metabolism of essential trace elements, such as Cu, Zn, Cr, I, Se, etc..