Now many hotels do incandescent cuisine, most of them are replaced by steamed fish soy sauce, because the taste is delicious, and it is also very convenient, now there are two brands on the market, one is Lee Kum Kee's "steamed fish soy sauce" One is Haitian's "steamed fish soy sauce" The taste is slightly different, Lee Kum Kee's is a little sweet, salty and umami is more comprehensive, it is a good one!
Make white-blanched shrimp, white-seared squid rolls, incandescent lettuce, incandescent food is still more, here to tell you about it, if you think that the taste of steamed fish soy sauce is not enough, you can add a little soy sauce, you can put in a little beer, you can also add spicy fresh sauce, etc., the main is steamed fish soy sauce, you can also directly use steamed fish soy sauce, no need to add other spices, very simple!
We are also very commonly used in the hotel, when steaming fish, the ratio of steamed fish soy sauce in 5:1 to a little beer, increase the umami taste, we were the earliest before in the absence of steamed fish soy sauce, are used, chives, coriander, celery, onions, shallots, carrots, peppercorn seeds, cooking wine, fish sauce, soy sauce, fresh silver carp, soy sauce, rock sugar, umami treasure and so on..... Put it together in boiling water to bring out the aroma of the ingredients,
Then in the use of spices seasoning steamed fish soy sauce is similar to the seafood sauce, this method is really not recommended for everyone to make, because the method and ingredients are indeed more complicated, and generally are batch production, so at home to do home cooking, there is no need to be so troublesome, as long as there is "steamed fish soy sauce" can completely achieve the effect of the restaurant!