Steamed fish and soy sauce are Asian seasonings used for cooking. Soy sauce is generally made of soybean as the main raw material, and it is fermented by adding water and salt to make koji. A liquid brewed under the action of various enzymes secreted by various microorganisms during reproduction. Different countries and regions make soy sauce with different raw materials, different ingredients and different flavors.
How to eat steamed fish and black soybean oil;
1, seafood usage
When cooking steamed fish and seafood, many people put them directly. If the quantity is not well controlled, the soup will be salty. The chef has a simple method, that is, put steamed fish and soy sauce into a bowl, add a proper amount of water to dilute it, and then pour it on fish or other seafood, which can easily solve the problem of adding too much salt.
Specific method: steam the fish and soybean oil once, and add one third of the water.
2, the use of hot dishes
Many professional chefs have a habit of using steamed fish and soy sauce instead of soy sauce. Soy sauce is salty, steamed fish soy sauce is light, and its flavor is better than soy sauce, so it is used much more.
Specific method: directly replace the light soy sauce. It's best to use the dish when it's out of the pot, and it's best to pour it on the edge of the pot. All kinds of meat can be used, vegetables taste better, and you will be surprised when you use them.