When it comes to soybean sauce, its functions are basically versatile, such as steaming, frying, dipping, mixing and stewing. The key is that it is cheaper than other products like mushroom sauce and Laoganma. Let's talk about the classic usage of soybean sauce:

First, steaming

Steamed fish in soybean sauce is definitely the most classic dish. After the fish is cooked, it is steamed with some soybean sauce, which not only has the function of removing fishy smell, but also has a maotai flavor, which blends the delicate flavor of the fish and is particularly delicious.

second, stir-frying

is especially suitable for stir-frying green vegetables. The most classic one is soybean sauce minced eggplant. When the eggplant is half-cooked, it enters soybean sauce, which is simply delicious.

third, dipping

is especially suitable for cold dishes and dipping some seasonal vegetables. The most classic is dipping cucumber, which is my favorite in summer. The cold cucumber is dipped in soybean sauce with strong sauce flavor, and you can also dip radish and other seasonal vegetables.

fourth, mix

mixed noodles, the most classic usage. However, I still like to use Laoganma and Haitian bibimbap sauce best, which is more oily. Soybean sauce just doesn't have the smell of oil, but the advantage is that soybean sauce doesn't get angry, and every time she eats it with Laoganma, she becomes constipated. Er ...

Fifth, rubbing

is used to wipe steamed bread, baked cakes and the like, which has a special flavor.