Steamed fish soy sauce is a kind of blended soy sauce, it is in the production process of soy sauce, added sweeteners and freshness enhancers and other raw materials processed from the condiment. The main use of soy sauce is in the production of steamed and white seafood dishes when used, can play a very good flavor and freshness of the role, but also in the white vegetables and the production of braised dishes when used. So, when we make dishes, steamed fish soy sauce is the first or the second? Below, I'm going to talk to you about these things about steamed fish soy sauce.

'Steamed fish and soy sauce when to put good'

Steamed fish and soy sauce is essentially a kind of soy sauce, in the process of making dishes when to put good, mainly depending on what type of dishes to make.

1, in the making of steamed fish and other seafood dishes, soy sauce needs to be put after, that is, after the dishes are steamed and then put soy sauce. Because the dishes in the process of steaming will be steamed out a lot of water, if you put in advance of the soy sauce, it will be steamed out of the water dilution, can not play a good role in flavoring. In addition, if you put the soy sauce in advance, the salt it contains will have the effect of osmotic pressure, so that the water contained in the ingredients seep out a lot, so that the ingredients become dry and not easy to be soft and tender. For these two reasons, so when making steamed fish and other seafood dishes, the soy sauce needs to be put in later.

2, in the production of stir-fry dishes, soy sauce needs to be put after the dishes are basically fried mature, almost out of the pan when put. Because black bean sauce will produce paste phenomenon in high temperature, first put after a long time of heating, not only will make the fresh flavor of black bean sauce evaporate, but also produce paste phenomenon, there is a burnt taste, so in the production of stir-fry dishes, black bean sauce need to be put after.

3, in the production of braised dishes, soy sauce can be put 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.

'Notes on using black bean sauce'

Black bean sauce is a common seasoning, but in the process of using it, you need to pay attention to:

1, black bean sauce can be replaced, the simple practice is as follows: in the soya sauce, add appropriate amount of sugar, monosodium glutamate (MSG), or chicken broth, and other freshness enhancers, and add a small amount of water and mix it well.

2, in the production of steamed, white seafood seafood ingredients, the use of soy sauce is as follows: seafood after cooking mature, dripping into the appropriate amount of soy sauce, add shredded green onions, ginger, etc., pouring 1 tablespoon of hot oil can be.

3, in the production of stir-fried dishes, the use of soy sauce is as follows: first stir-fry the ingredients until mature, and then drizzle with an appropriate amount of soy sauce, quickly stir-fry a few times, you can get out of the pan.

4, in the preparation of braised dishes, generally do not recommend the use of soy sauce. If you use it, use it in the same way as regular soy sauce.