Efficacy: Fish sauce is a kind of flavored sauce fermented from fish and shrimp, containing 17 kinds of amino acids, 8 of which are essential for human body. It is also rich in protein.
For people: All people can eat. It is not suitable for people with gout, heart disease, kidney disease, acute and chronic hepatitis.
Applicable amount: 5 to 10 grams each time.
Warm tips:
● Experimental studies have found that fish sauce is carcinogenic. Fish sauce contains a variety of nitrosamines, and there is a significant relationship between the consumption of fish sauce and stomach cancer. Fish sauce to no bitter and astringent odor, clarification and transparency of the best.
●The cooking application of fish sauce is the same as that of soy sauce, which has the function of refreshing and flavoring.
Fish sauce is a salty condiment originated in Chaoshan, Guangdong Province, and is called the "three treasures of Chaoshan" together with preserved Chaoshan vegetables and sour pickles. It is amber in color and tastes salty with the freshness of fish, and chefs are still fond of using it in the cooking of present-day Chaoshan cuisine.
Method
Fish sauce is made by adding salt to salt fermentation and distillation. It is made by putting fresh fish and water in a vat and placing it in the sun to ferment, and after 3 to 6 months, the liquid will flow out, and then a small amount of sugar, garlic, chili peppers and lemons will be added to make it into fish sauce.
Use
Fish sauce is not only widely used in Chiu Chow cuisine, but also in Southeast Asian cuisine with the movement of Chiu Chow people overseas. Nowadays, it is also commonly used in Thai and Vietnamese cuisines, including seafood, salads and other dishes. Fish sauce can also be used as a dipping sauce for additional flavor, such as when serving fried oyster crackers.
Fish sauce, also known as fish soy sauce, fish oil in Fujian, is a variety of small fish and shrimp with salt pickle plus protease and the use of fish body enzymes and a variety of salt-resistant bacterial fermentation, so that the fish body protein hydrolysis, after the sun refining and solubilization, filtration, and then the sun refining, to remove the fishy smell, and then filtered, heated and sterilized and become. It has a delicious flavor and can be used as a condiment for soy sauce. Produced in Fujian, Guangdong and other places. In addition to local consumption, most of the products are exported to Southeast Asian countries.