How to pronounce steamed fish and soy sauce

The pronunciation of steamed fish and soy sauce is [chǐ], the third tone;

Steamed soybean was called "youshu" in ancient times ", also called "addict". The earliest record can be found in Liu Xi's "Shi Ming Shi Diet" in the Han Dynasty, where tempeh was praised as "a blend of five flavors that are needed to make it." There is also a record of "making black soy sauce" in the "Shi Jing" from the 2nd to 5th century AD. The ancients not only used tempeh for seasoning, but also used it as medicine, and they valued it very much. "Hanshu", "Historical Records", "Qi Min Yao Shu", "Compendium of Materia Medica", etc. all have this record, and its production history can be traced back to the pre-Qin period.

Tempeh is a fermented soybean seasoning with Chinese Han characteristics. Tempeh is made from black beans or soybeans as the main raw material. It uses the action of Mucor, Aspergillus or bacterial protease to decompose soybean protein. When it reaches a certain level, salt, wine, drying and other methods are added to inhibit the activity of the enzyme and delay the fermentation process. . There are many types of tempeh, which are divided into black tempeh and yellow tempeh according to the processing raw materials, and can be divided into salty tempeh and light tempeh according to the taste.

Steamed fish soy sauce is a kind of soy sauce usually used to steam fish, that is, soy sauce. It is a seasoning with Asian characteristics used in cooking. The production of soy sauce generally uses soybeans as the main raw material, adding water and salt through koji making and fermentation. It is a liquid brewed under the action of various enzymes secreted by various microorganisms during their reproduction. The raw materials for making soy sauce vary from country to country and region. The ingredients used are different and the flavors are also different. The most special one is Vietnamese fish sauce.

There are several pronunciations for fermented soya bean.

The famous fermented soya bean. Made from fermented cooked soybeans or wheat.

There are two types: salty and light. For seasoning. The light version can also be used as medicine. Such as: soybean wine; soybean soup. Pinyin: chǐ. Strokes: 11.

Radical: bean. Structure: left and right structure. Five elements: gold. Stroke order: horizontal, vertical, horizontal fold, horizontal, dot, offset, lift, horizontal, vertical, horizontal offset/horizontal hook, and stroke. Tempeh refers to a food made from fermented cooked soybeans or black beans.

There are many types of tempeh. According to the processing raw materials, it is divided into black tempeh and yellow tempeh. According to the taste, it can be divided into salty tempeh, light tempeh, dry tempeh and water tempeh.

The correct pronunciation of steamed fish with soy sauce

Steamed fish with soy sauce is pronounced as "zhēngyúchǐyóu". In fact, steamed fish soy sauce is soy sauce, a kind of soy sauce specially used for steaming fish. This kind of soy sauce is used when steaming fish. It can not only remove the fishy smell and relieve greasiness, but also add flavor and freshness to the fish.

How to pronounce steamed fish soy sauce

Steamed fish soy sauce is a kind of soy sauce that can remove the fishy smell and enhance the flavor, and is richer in nutrients than ordinary soy sauce. But many people tend to pronounce steamed fish soy sauce as "zhēngyúshǐyóu". In fact, its correct pronunciation is "zhēngyúchǐyóu".

Steamed fish soy sauce is a cooking seasoning with Asian characteristics. It uses soybeans, wheat flour, edible essence, white sugar, etc. as the main raw materials. After adding water and salt, it goes through koji making, fermentation, etc. Made through a series of processes.

Compared with ordinary soy sauce, steamed fish soy sauce has higher nutritional value. When making steamed fish, adding an appropriate amount of steamed fish soy sauce can reduce the fishy smell of the fish itself and increase the freshness of the fish meat.

Although steamed fish soy sauce is called "steamed fish soy sauce", it is not only used when making steamed fish. In addition to making steamed fish, you can also make cold dishes and stir-fries.

Using steamed fish soy sauce to cook meat can not only remove the fishy smell of the meat, but also relieve the greasiness of the meat, making it easier to be digested and absorbed by the human body. In addition, the large number of microorganisms and various active enzymes in steamed fish soy sauce can accelerate fat burning and assist weight loss.

The main difference between steamed fish soy sauce and ordinary soy sauce is that steamed fish soy sauce tastes better than ordinary light soy sauce. Another saying is that soy sauce for steamed fish is soy sauce. "Soy sauce" is the Cantonese word for "soy sauce", but it's actually the same thing.

Drum is pronounced gu or chi

Drum is pronounced gǔ.

1. The definition of drum

1. Percussion instruments, mostly cylindrical or oblate, hollow in the middle, covered with leather on one or both sides.

2. The shape, sound and function are like drums.

3. To make certain instruments or things make sounds; to knock.

2. Group words

Incite, encourage, encourage, beat drums, make noise, etc.

Word Definition

1. Encourage [gǔwǔ]

1. Excitement; excitement.

2. To cheer up.

2. Encouragement [gǔlì]

Inspire; encourage.

3. Beat the drum [léigǔ]

Also called "_ Drum". Rapid drumming.

What is tempeh?

Tempeh is a food made by steaming or cooking soybeans or black beans and fermenting them.

Tempeh is a traditional Chinese fermented soybean seasoning. Tempeh is made from black beans or soybeans as the main raw material. It uses the action of Mucor, Aspergillus or bacterial protease to decompose soybean protein. When it reaches a certain level, it is made by adding salt, wine, drying and other methods to delay the fermentation process.

There are many types of tempeh. According to the processing raw materials, it is divided into black tempeh and yellow tempeh. According to the taste, it can be divided into salty tempeh, light tempeh, dry tempeh and water tempeh.

Tempeh was called "Youshu" in ancient times, also called "Hai". The earliest record can be found in Liu Xi's "Shi Ming·Shi Diet" in the Han Dynasty, where tempeh was praised as "a blend of five flavors that are needed to make it". There is also a record of "making black soy sauce" in the "Shi Jing" from the 2nd to 5th century AD.

The ancients not only used tempeh for seasoning, but also used it as medicine, and they valued it very much. "Hanshu", "Historical Records", "Qi Min Yao Shu" and "Compendium of Materia Medica" all have this record, and its production history can be traced back to the pre-Qin period.

According to records, the production of tempeh was first spread in Taihe County, Jiangxi Province, and later spread overseas through continuous development and improvement. The Japanese once called tempeh "Natchi", and later it specifically referred to the sugar natto invented in Japan. Tempeh is also commonly consumed in Southeast Asian countries, but is less popular in Europe and the United States.