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What soy sauce is better for steamed fish?

Steamed fish still needs to use Gold Label light soy sauce to be delicious. The production process of light soy sauce is simple and retains the original soy sauce flavor. When making steamed fish, we use less seasoning in order to retain the flavor of the fish, so Gold Label light soy sauce is very suitable. Gold Label soy sauce has been a best-seller for many years and is suitable for dipping, salad dressing, stir-frying, and stuffing making. It is especially used for sophisticated seasonings with higher requirements, making it more fragrant and delicious. The color of dark soy sauce is relatively heavy, so the steamed fish will turn black and look unappetizing. There are many brands of light soy sauce in supermarkets, and the brewing times are also different, so you can buy them yourself.

Light soy sauce is a type of soy sauce. It is made from soybeans or black beans and flour as the main raw materials, artificially added with seed koji, and then naturally exposed to the sun and fermented. The color is relatively light and reddish brown.