In our home-cooked cuisine, we always use some spices, oil, salt, sauce and vinegar sugar, and everything can not be less. Without salt in a dish, there is no taste, and without soy sauce, there is no color. Therefore, which kind of seasoning is very important.
Steamed fish soy sauce plays a certain role in our daily dishes, although it is also a kind of soy sauce, but the taste is very delicious, can give the dish a fresh taste, can be degreased, but also for the human body to provide some nutrients.
Someone asked, how to use steamed fish soy sauce? I cook at home, usually when I make steamed fish, or when I put steamed fish soy sauce when I am cold. Let me show you how I use steamed fish soy sauce when I cook.
1, steamed fish sauce in the steamed fish: cinnamon clean, the two sides of the fish are cut a few knives, in order to be pickled when it is flavored.
Spread pepper and salt over the fish and marinate the cinnamon for 5 minutes.
Cut the green onion and ginger into strips and place them on the fish, pour the steamed fish soy sauce and steam for 10 minutes.
After steaming, remove the green onion and ginger shreds from the fish and replace them with new shredded shallots and ginger. Put oil, peppercorns, and red peppers in a pan, heat them, and pour them on the fish while they are hot.
2, Put steamed fish soy sauce in the cold mix: take a small bowl, put a little green mustard in the bowl, pour in the balsamic vinegar and crush the green mustard and mix well with the balsamic vinegar.
Then pour in the steamed fish soy sauce, salt, sugar and balsamic vinegar and stir well.
Cut a little minced garlic into a bowl, pour some olive oil and stir well, pouring over the prepared dish.