Efficacy: Fish sauce is a sauce fermented by fish and shrimp, and contains 17 amino acids, 8 of which are essential for human body. Protein is also rich in content.
Suitable for people: most people can eat it. Gout, heart disease, kidney disease, acute and chronic hepatitis patients should not eat.
Usage: 5 ~10g each time.
Tips:
● It is found that fish sauce is carcinogenic through experimental research. Fish sauce contains a variety of nitrosamines, and there is a significant relationship between eating fish sauce and gastric cancer. Fish sauce should be clear and transparent without bitterness.
The cooking application of fish sauce is the same as that of soy sauce, which has the functions of refreshing and seasoning.
Fish sauce is a salty condiment that originated in Chaoshan, Guangdong. It is also called "Chaoshan Three Treasures" with Chaoshan pickles and pickles. It is amber, salty and delicious, and chefs still like to use it when cooking modern Chaozhou cuisine.
manufacturing method
The method of making fish sauce is very complicated, and it has to go through five main processes:
1. Pickling: Generally, some salt is added locally in the fishing ground, and it is salted while fresh;
2. Fermentation: Usually, natural fermentation is the main method. Salted fish and shrimp are marinated for 2-3 years, during which they need to be stirred many times to make the fish gradually decompose salty juice and residues under the action of enzymes;
3. Maturing: after being decomposed, it is moved into a vat and exposed to the sun, and it is stirred 1 ~ 2 times a day, and exposed to the sun for about 1 month, and gradually produces aroma and tends to mature;
4. Suction filtration: insert the long bamboo tube into the drying tank and extract the clear liquid to obtain crude oil. Filter residue is generally soaked and filtered twice, and fish residue is used as feed or fertilizer;
5. Preparation: crude oil, medium oil and one oil are mixed in different proportions to obtain fish sauce of all levels. Fish sauce is divided into 6 grades. The higher the grade, the better the quality.
use
Fish sauce is not only widely used in Chaozhou cuisine, but also gradually becomes a common seasoning in Southeast Asian cuisine with the overseas flow of hipsters. Nowadays, Thai food and Vietnamese food, including seafood, salads and other dishes, are also commonly used. In addition, fish sauce can also be used as an extra seasoning dip, for example, when eating fried oyster cakes.
Fish sauce, also known as fish sauce, is called shrimp oil in Fujian. It is made by pickling various miscellaneous fish and shrimp, adding protease, fermenting fish with related enzymes and various salt-tolerant bacteria, hydrolyzing fish protein, sun-drying, dissolving, filtering, sun-drying, deodorizing, filtering and heating for sterilization. It tastes delicious and can be used as a seasoning for soy sauce. Produced in Fujian, Guangdong and other places. Except for local consumption, most products are exported to Southeast Asian countries.
Question 2: What is the fish sauce for? Fish sauce, also known as fish sauce, is a common condiment in Guangdong and Fujian. Fish sauce is made from fish, shrimp or aquatic products by pickling, fermenting and boiling. It is amber, salty and delicious. Although the raw material of fish sauce has low edible value, it is rich in nutrition, containing as many as 18 amino acids, among which 8 amino acids are needed by human body. It is also rich in taurine, various organic acids and trace elements such as calcium and iodine.
Fish sauce originated in Fujian and Chaoshan, Guangdong, and was introduced to Vietnam and other East Asian countries by overseas Chinese in the early days. It is a common condiment for Fujian cuisine, Chaozhou cuisine and Southeast Asian cuisine. Fujian is called fish sauce and shrimp oil, while Chaoshan area is called fishy soup. Many countries and regions in Asia also have different names for fish sauce or fish sauce, such as Nong Mora in Thailand, Niukuman in Vietnam, Pudu and Malajan in Malaysia.
Usage of fish sauce
The cooking usage of fish sauce is basically the same as that of soy sauce and soy sauce. It is suitable for frying, stewing, stewing, burning and other cooking methods, and can also be eaten directly as a seasoning dip, which can refresh and season.
Cold noodles with fish sauce
Ingredients: 80g of egg noodles, proper amount of cooking oil, proper amount of shredded seaweed, a little chopped green onion and 20ml of fish sauce.
Exercise:
1. Pour clear water into the soup pot, add egg noodles after boiling, and take out after boiling; 2. Add a little cooking oil to the egg noodles and mix well. Let the noodles cool for later use.
3. Put the cold egg noodles into the dish, pour the fish sauce, sprinkle with chopped green onion and shredded seaweed, and mix well to serve.
fish sauce/gravy
Ingredients: 2 tbsp fish sauce, 1 tbsp lemon juice, 2 tbsp fine sugar, 1 red pepper and 1 tbsp garlic paste.
Exercise:
1, chopped red pepper;
2. Mix fish sauce, lemon juice, fine sugar, chopped red pepper and garlic in a bowl.
3. Fish sauce can be used to eat all kinds of meat, with excellent seasoning and refreshing effect.
Question 3: What is fish sauce? How to eat? Fish sauce, also known as fish soy sauce and silver carp oil, has been produced in China for hundreds of years, and its current output is about 6,543,800 tons per year. In the 20th century, Southeast Asia became the most concentrated area of fish sauce production and marketing. After World War II, fish sauce has become an essential natural condiment in catering industry, convenience food ingredients and food processing industry. At present, fish sauce is produced in China's Guangdong and Fujian provinces, especially in Fuzhou. Fish sauce is a delicious seasoning made of small marine fish such as marine fish, triceratops, hairtail and horse noodles. Marinate with salt or brine, ferment naturally for a long time, and filter the juice. Although it smells fishy, it is deeply loved by people in Guangdong and Fujian. The production of fish sauce can be divided into two methods because of different regions and habits; (1) Fish sauce is made by adding salt to the whole fish or a part of the fish body to decompose it. (2) Fish sauce is made by adding a proper amount of salt to the soup, juice or extract of fish. Fish sauce is made from fish rich in protein. Therefore, its physical properties and chemical composition are different from ordinary soy sauce, and its nutritional value is higher than ordinary soy sauce. Flavoring components mainly include inosine sodium, glucoside sodium, sodium succinate and so on. Salty taste is still dominated by salt. Fish sauce is rich in amino acids including lysine, glutamic acid, aspartic acid, alanine and glycine. Fish sauce is transparent, clear, fragrant, non-black, orange-yellow, brownish red or amber. If it is milky white, it is defective. Fish sauce is widely used in Guangdong and Fujian. It can be used for seasoning soup, fish and shellfish, livestock meat, vegetables and other dishes, such as "fish sauce with blue vegetables" and "shrimp with iron plate fish sauce". It can also be used as a seasoning for barbecues, grilled fish skewers and roast chicken, such as "wine-roasted bass", which uses fish sauce as a dipping dish. The cooking application of fish sauce is similar to soy sauce, which can be salty, fresh, fragrant and colorful. Because it contains a variety of umami ingredients, it tastes extremely delicious, and its flavor is obviously different from ordinary soy sauce. It is an ideal seasoning for some high-end dishes. Suitable for frying, frying, steaming and stewing, especially for mixing, dipping, mixing fresh soup and cooking noodle soup. Folk also often use it to pickle chicken and duck meat.
Question 4: What fish sauce is the best? Thai fish sauce is good.
Question 5: How to make fish sauce? What ingredients do you need? Fish sauce is not a dish, but a seasoning that Vietnamese people like. Don't underestimate this bowl of brown dip, which is the "secret recipe" for Vietnamese women to keep slim. It is said that fish sauce is very nourishing yin, and women can stay young for a long time. Therefore, in Vietnam, it is deeply loved by women.
Fish sauce smells bad, and some people even say it is fishy and smelly. However, when it is dipped in food and sent to the mouth, it is indescribable and unforgettable. It is also at this time that we can better understand the beauty of Vietnamese food. Fish sauce is preserved in a natural way for a long time, which concentrates the essence of fish and has high nutritional value. Its processing and manufacturing are very complicated. In the peak season of fish production, fresh fish are put into a fish basket, the scales are removed by feet, then the internal organs are removed, washed, put into a large wooden barrel specially used for making fish sauce, add a proper amount of salt, put a small tube in the lower part of the wooden barrel, and introduce it into another empty barrel. After three to five days, pour the fish juice from the original empty bucket into the fish bucket, and then pour it back after it is full. This is repeated many times, and the fish juice that finally comes out is fish sauce. Take the fish sauce home, put it in a vat or urn, and expose it to the sun for about 20 days, and it will become fish sauce. The whole production process of fish sauce takes five or six months. Fish sauce can be kept in a cool and dry place for several years. Once upon a time, in rural Vietnam, almost every family made their own products, but now there are factories that produce them in large quantities. In fact, not everyone can make the most delicious fish sauce formula. If the proportion of pepper, sugar, vinegar (or lemon), garlic and water is improper, the flavor of fish sauce is likely to be lost. Among all ethnic groups in Vietnam, the Dai people's "Tian Yu Lu" is quite famous and exported to all ethnic minorities in the mountainous areas of northern Vietnam. Vietnamese love to eat fish sauce. I believe what you asked is not how to make fish sauce, but just the ingredients of that bowl of fish sauce. Fish sauce+ox feet orange, ox feet (called ox feet in Guangxi dialect, it tastes juicy, thin and round than citric acid, and it is also a kind of lemon, right? Chanh Chua)+ finger pepper+black pepper+a little sugar+monosodium glutamate (Vietnamese use a lot of monosodium glutamate).
Question 6: What's the difference between fish sauce and soy sauce? Wei Lu Fish Sauce is a brand of Thai Fish Sauce, made by Tang Sanhe. Fish sauce is a liquid fermented from various salted fish, which is very salty. The usage is similar to soy sauce, and you can dip it in the sauce when steaming fish. Generally diluted before use.
Fish sauce/gravy
Another name
Lu Wei
make it clear
Fish sauce is mainly composed of fish juice, salt, sugar and water, and is often used as a dipping sauce for seafood. Fish sauce is used as soy sauce in southern China and some Southeast Asian regions because of its sweet taste.
Fish sauce is a kind of sauce made of small fish and salt, which is often used in cooking in Southeast Asian countries. Its importance in Thai cuisine is equivalent to soy sauce in China cuisine, and it is the main source of salty taste in Thai cuisine. The biggest difference from soy sauce is that fish sauce is not only salty, but also sweet and delicious, which is very common in all kinds of Thai cuisine.
Fish sauce, also known as Wei Lu, is an extremely important seasoning in Nanyang cuisine. It is mainly made by fermenting marine fish with salt and then distilling. Fish sauce itself has a fishy smell, but it feels refreshing and delicious after tasting. Fish sauce is widely used in Nanyang cuisine, which can be used for cooking and seasoning salads, seafood or general dishes. If you want to use it as a sauce, you must use it with other seasonings. -Encyclopedia of carambola ingredients.
Question 7: How to use fish sauce? Fish sauce is made from fish rich in protein. Therefore, its physical properties and chemical composition are different from ordinary soy sauce, and its nutritional value is higher than ordinary soy sauce. The main flavor components are inosine sodium, glucuronide and sodium succinate. Salty taste is still dominated by salt. Fish sauce is rich in amino acids including lysine, glutamic acid, aspartic acid, alanine and glycine. Fish sauce is transparent, clear, fragrant, non-black, orange-yellow, brownish red or amber. If it is milky white, it is defective.
Fish sauce is widely used in Guangdong and Fujian. It can be used for seasoning soup, fish and shellfish, livestock meat, vegetables and other dishes, such as "fish sauce with blue vegetables" and "shrimp with iron plate fish sauce". It can also be used as a seasoning for barbecues, grilled fish skewers and roast chicken, such as "wine-roasted bass", which uses fish sauce as a dipping dish. The cooking application of fish sauce is similar to soy sauce, which can be salty, fresh, fragrant and colorful. Because it contains a variety of umami ingredients, it tastes extremely delicious, and its flavor is obviously different from ordinary soy sauce. It is an ideal seasoning for some high-end dishes. Suitable for frying, frying, steaming and stewing, especially for mixing, dipping, mixing fresh soup and cooking noodle soup. Folk also often use it to pickle chicken and duck meat.
Well ... actually, I found all these things online. You can search many answers on the Internet yourself. There are only a few places on it.
Question 8: What is the function of putting fish sauce in salt water? Fish sauce?
Fish sauce, also known as fish sauce and shrimp oil, and fish soup in Jiaodong are popular sauces in Chaoshan area. Fish sauce is often used in Vietnamese food and Thai food. According to gourmets, eating fish sauce is equivalent to having been to Vietnam.
Efficacy: Fish sauce is a sauce fermented by fish and shrimp, and contains 17 amino acids, 8 of which are essential for human body. Protein is also rich in content.
This is used in dew to adjust the taste of soup ~
Question 9: What is fish sauce made of? Fish sauce, also known as fish sauce in China, is a kind of juice pickled with various small miscellaneous fish and shrimp, and its color is like old vinegar. Delicious, can be used as soy sauce, produced in Fujian, Guangdong and other places, especially popular in Vietnam. Fish sauce is nutritious, and it contains 4.7 grams of protein, 0.6 grams of fat, 24 kilocalories, 25 milligrams of calcium, 4 milligrams of phosphorus and 2.6 milligrams of iron per100g.
The production method of fish sauce is complicated, and it has to go through five major processes: First, it needs to be pickled: generally, some salt is added to the local fishing ground, and it is salted while fresh. Followed by fermentation: under normal circumstances, natural fermentation is the main method. Salted fish and salted shrimp are marinated for 2~3 years, during which they should be stirred several times, so that the fish can gradually decompose salty juice and residues under the action of enzymes. Step 3: Maturation: After decomposition, move it into a vat and expose it to the sun, and mix it 1~2 times a day. After 1 month in the sun, it gradually produces aroma and tends to mature. Fourthly, filtering: inserting the long bamboo braided tube into a drying tank, and pumping out clear liquid to obtain crude oil. Filter residue is generally soaked and filtered twice, and fish residue is used as feed or fertilizer. Final preparation: crude oil, medium oil and one oil are mixed in different proportions to obtain fish sauce of all levels. Fish sauce is divided into 6 grades. The higher the grade, the better the quality.
Fish sauce is particularly important in Vietnamese cuisine. Cooking soup, cooking and ordering sauce are all inseparable from fish sauce. Vietnamese people like fish sauce, just as China people like soy sauce. Anyone who has eaten Vietnamese food will never forget that there is a bowl of yellow-brown fish sauce next to it. Its smell is really unbearable. Some people even say it is fishy and smelly, but when it is dipped in food and sent to the mouth, it is indescribable and unforgettable. Only then can we understand the "beauty" of Vietnamese food. The Vietnamese people's consumption of fish sauce every year is also amazing. Vietnamese consume about 330 million liters of fish sauce every year, with a per capita consumption of 3-4 liters.
When buying fish sauce, it should be noted that the first-class fish sauce is orange-red to brownish-red, transparent without suspended matter and sediment, with inherent fragrance and no peculiar smell. The second-class product is orange-yellow, transparent, free of suspended matter and sediment, with inherent fragrance and no peculiar smell.
For many friends who don't know fish sauce, they may not realize its beauty for a while, so here are two Vietnamese side dishes for everyone to enjoy:
Vietnamese spring rolls prepare spring rolls, lettuce, rice paper, rice noodles, cucumbers, sour buckwheat heads, peppers, cauliflower, ingredients and fish sauce. Spread the cut rice paper on the palm of your hand, and then add lettuce, spring rolls, cauliflower, rice flour, cucumber and so on. Wrap them in turn and dip them in the prepared fish sauce. The practice of Vietnamese spring rolls is similar to that of China, and there are quite a lot of fillings. The difference is that Vietnamese spring rolls are made of paper-thin rice skin, which can be fried. Another kind of spring rolls called "salad rolls" can be eaten raw. Dip the stuffing in fish sauce or shrimp sauce after it is completely cooked.
Sugarcane shrimp is made by wrapping shrimp glue on peeled sugarcane and baking it on charcoal fire. You can dip it in fish sauce or salt and pepper like a spring roll. The remaining sugarcane has dried up because it has been roasted on the fire, but it can still be chewed. This dish seems simple, but only when fresh shrimp meat is chopped and mixed with ingredients to make it gelatinous can sugarcane stick. How to infiltrate the sweetness of sugarcane into shrimp meat without making it too old, I'm afraid it will take some efforts.
Question 10: What is "fish sauce"? Introduction: Fish sauce, also known as fish sauce, shrimp oil and fish soup in Jiaodong, is a popular sauce in Chaoshan area. Fish sauce is often used in Vietnamese food and Thai food. According to gourmets, eating fish sauce is equivalent to having been to Vietnam.
Efficacy: Fish sauce is a sauce fermented by fish and shrimp, and contains 17 amino acids, 8 of which are essential for human body. Protein is also rich in content.
Suitable for people: most people can eat it. Gout, heart disease, kidney disease, acute and chronic hepatitis patients should not eat.
Usage: 5 ~10g each time.
Tips:
● It is found that fish sauce is carcinogenic through experimental research. Fish sauce contains a variety of nitrosamines, and there is a significant relationship between eating fish sauce and gastric cancer. Fish sauce should be clear and transparent without bitterness.
The cooking application of fish sauce is the same as that of soy sauce, which has the functions of refreshing and seasoning.