Preparation method of steamed fish soybean oil

The production method of steamed fish soy sauce is made of soy sauce, monosodium glutamate, white sugar and white sugar. Usually there are finished steamed fish soy sauce in the shop.

Steamed fish soy sauce is a cooking seasoning with Asian characteristics. Soy sauce is generally made of soybean as the main raw material, and it is fermented by adding water and salt to make koji. Liquid brewed by various microorganisms under the action of various enzymes secreted during reproduction. Different countries and regions make soy sauce with different raw materials, different ingredients and different flavors, especially Vietnamese fish sauce (using fresh fish).

In fact, steamed fish soy sauce is also a kind of soy sauce, which is generally used to steam fish for seasoning. Generally, soybean is the main raw material, and it is fermented with salt, sugar and water. When we buy, we should first pay attention to the brewing method and ingredient list of soy sauce.

Matters needing attention in steaming fish

1. Choose fish species: choose fresh and lively fish, preferably fish without scratches. Generally speaking, the fish suitable for steaming are grass carp, perch and cod. Their meat is tender and smooth.

2. Fish treatment: Wash the fish, remove the internal organs and scales, rinse with clear water, and cut several knives on both sides of the fish to allow the seasoning to penetrate better.

3. Seasoning: You can add appropriate seasoning according to your personal taste, such as shredded ginger, minced garlic and onion. In addition, you can add lobster sauce and coriander to improve the taste.

4. Steaming apparatus: choose a pot or steamer suitable for steaming fish to ensure that steam can penetrate into the fish evenly when steaming fish.

5. Control the steaming time: the steaming time depends on the size and thickness of the fish, and the steaming time is generally around 10- 15 minutes. Be careful not to steam for too long, or the fish will overcook and harden.

6. Preparation of water: When steaming fish, it is recommended to steam the fish with hot water, so that steam can be formed faster and the tenderness of the fish can be ensured.

7. Heat of steamed fish: When steaming fish, the heat should be controlled well, and the firepower should not be too large, so as not to make the fish taste worse if cooked too fast.