What kind of seasoning is fish sauce?

In some places in Guangdong and Fujian, we have the habit of eating fish sauce. Fish sauce is widely used in Thailand, Vietnam and Malaysia in Southeast Asia. In fact, the fish sauce they use is equivalent to the soy sauce we use.

In fact, fish sauce is also called fish sauce. At the earliest, it was mainly used by fishermen by the sea to pickle salted fish, or to make dipping sauce, or to season vegetables. Later, people used cheap shrimp, small fish or leftovers of shrimp and fish to pickle and ferment. So it smells like fish and shrimp.

Usage of fish sauce: 1. Directly add vinegar or lemon juice, sugar, chopped green onion or minced garlic to make dipping sauce. In fact, it's just like we use different dips to make hot pot. 2. Cooking, here refers to the sauce used for cold salad.

You can put some fish sauce properly when cooking soup. It is generally recommended to make more seafood soup. 4. Make seasoning, and you can also put some fish sauce to refresh yourself when cooking.

If you haven't eaten fish sauce before, it is suggested that you make dipping sauce when you use fish sauce for the first time, add some lemon juice or vinegar, onion, mint and minced garlic and mix well. The habit of dipping a piece of meat in fish sauce first to see if it can be eaten.

Although fish sauce is fish sauce, it is very different from soy sauce fermented with soybeans and black beans because it is fermented with small fish and shrimp and salt. Because it contains carcinogens such as nitrous acid, it is recommended to eat less.

Fish sauce is a historical seasoning with high nutritional value. (Fish sauce is also called fish sauce) Fish sauce mainly refers to an extremely delicious juice made from crayfish as the main raw material through a series of processing such as pickling, fermentation and boiling. Mainly used for seasoning Fujian cuisine, Chaozhou cuisine, Southeast Asian cuisine and other dishes. At present, many friends will add freshness when cooking.

Method for making fish sauce

The processing of fish sauce is 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 big barrel specially made for fish sauce, put a proper amount of salt in the lower part of the barrel, put a small tube into another empty barrel, pour the fish juice from the original empty barrel into the fish barrel three to five days later, then pour it back when it is full, and so on for many times, and finally the fish juice that flows out is fish sauce.

Take the fish sauce home, put it in a jar or urn, and expose it to the sun for about 20 days, and it becomes fish sauce. Put the fish sauce in a glass or porcelain bottle, seal it, label it, and keep it for eating or take it to the market for sale.

The whole production process of fish sauce takes five or six months. Fish sauce should be kept in a cool and dry place, which will not be bad all year round.