The sauce you choose will have different tastes. It is recommended to cook fish with bean paste, which tastes heavy.
It is recommended to cook fish with bean paste for ordinary taste. Personally, I prefer to make fish with bean paste.
Which is better, bean paste or soybean paste?
They are all the same, and there is no comparability, because different tastes will lead to different usages. The ingredients and nutrition of the two sauces are different, and the practice is even different. It is impossible to compare them because there is really no comparability.
Bean paste is different from bean paste.
The ingredients of soy sauce are pure soybeans, which are washed, cooked, fermented, dried and boiled with spices and salt. The technology is very complicated, the flavor sauce is rich, not spicy or hemp, and the color is golden. It's a good sauce from Zhajiang Noodles.
The ingredients of bean paste are broad beans that have been cleaned, steamed and dried, and red pepper, pepper, star anise, dried ginger, kaempferia kaempferia, fennel, cinnamon, dried tangerine peel, rapeseed oil and salt are added. These are all fermented and the sauce is fragrant and shiny. Bean paste is spicy with Chili.
Bean paste and bean paste taste different.
Bean paste, salty and spicy, reddish brown in color, delicious, rich in sauce flavor, bright and shiny in red.
Soy sauce tastes salty and sweet, not spicy and not particularly salty. Pure taste, strong soybean flavor and strong sauce flavor. Soy sauce has a strong sauce flavor and tastes salty and sweet.
The usage of bean paste and bean paste is different.
Bean paste, suitable for stir-frying and stir-frying, is especially suitable as a raw material for hot pot bottom material, and is also an essential sauce for cooking green vegetables. It can also be the soul of Sichuan cuisine and the necessary sauce for making Mapo tofu and cooked pork.
Soy sauce, suitable for cooking, can also be dipped in sauce and eaten raw. Northerners often dip raw cucumbers, green onions and lettuce in soy sauce, which is also a necessary sauce for eating dregs. Can also be cooked, braised fish, braised fish, braised chicken and so on.
Soybean paste and soybean paste have different nutrition.
Bean paste; Appetite and spleen, digestion and annoyance; Soybean paste can delay arteriosclerosis, lower cholesterol, promote intestinal peristalsis and increase appetite. Suitable for people, people with silkworm bean disease can't eat it, people who don't eat spicy food eat less, and old people and children eat less.
Soy sauce: protein, fat, vitamins, calcium, phosphorus, iron and other nutrients.
Suitable for people, and most people can eat; People with low iodine don't eat or eat less.
Therefore, soy sauce or soybean sauce for cooking fish mainly depends on taste. Both sauces can enhance the flavor and have a strong sauce flavor. Knowing the difference between the two sauces, we can flexibly apply them to different dishes according to our own taste needs.
Cocoa shared her own "baked fish with bean paste"
Practice: Wash Wuchang fish, cut the back of the fish with a flower knife, add salt, ginger slices and cooking wine, smear evenly and marinate for a while; Cool the oil in the hot pot. Don't turn the fish when the oil is 70% hot. When the pan is shaken, the fish can be turned over and fried until golden on both sides. Leave oil at the bottom of the pot, add onion, ginger and garlic and stir-fry until fragrant; Add bean paste and stir-fry red oil; Add Wuchang fish, add a little beer and water; Add salt to boil, and turn to low heat for about 15 minutes; Add monosodium glutamate and collect the juice over high fire.
Cocoa tips
Generally, bean paste is salty, and Wuchang fish has been salted, so less salt is needed to make fish.