Frog fish is a traditional snack in the south of the Yangtze River, in the production process also needs a special sauce to make the taste more rich. Here's how to make the frog fish sauce:
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material requested
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- 1 TBSP light soy sauce
- Dark soy sauce 1 TBSP
- 50ml soy sauce (about 1\/4 cup)
- 2 TBSP sugar
- 1\/4 TSP salt
- Shredded ginger
- Proper amount of mashed garlic
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production procedure
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1. First, pour light soy sauce, dark soy sauce, soy sauce and sugar into a bowl and stir well;
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2. Add oil to a wok, add shredded ginger and mashed garlic and saute until fragrant;
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3. Pour the sauce into the pan and stir well.
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4. Add proper amount of water and stir until the sauce is formed evenly;
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5. Add salt to taste and continue stirring until the sauce thickens.
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The frog fish and clams can be stir-fried together in a mixed sauce, which will give the ingredients a faster flavor. When the ingredients are ready, pour the sauce evenly over the fish. The sauce can be adjusted at any time according to personal taste during the production process, whether to add hot sauce or the amount of sugar can be adjusted according to their taste preferences.
1, the ratio of starch and water is about 1:5, the situation depends on the personal taste, if the water is less to make the frog fish stronger, if the water is 6 times the starch, the frog fish is more soft and glutinous, but remember that the ratio difference is not too big.
2, the starch must be melted with a small part of cold water before pouring into the boiling water, so that it is not easy to condense into bumps when boiling.
3. When pouring diluted starch into boiling water, be sure to add it while stirring to heat the starch evenly and prevent caking.
4, to promote the popularity of frog fish for many years also because of the unique seasoning: vinegar is sour with sweet vinegar, if the spoon as a measure, the sweet vinegar is a spoon of rice vinegar and a spoon of water and two spoons of white sugar to prepare. Using supermarket apple cider vinegar, the sweet and sour taste is very similar. There is the bright red radish mustard, although spicy but also sweet mouth, radish mustard is pickled with bright red pepper.
Method: 1. Wash the fish, salt the surface, marinate for more than 30 minutes. 2. After marinating, wash the mucus of the fish body, tie the scallions and ginger slices together into the fish maw, drizzle the surface of the fish wine, put it into the steaming tray. 3. Add 600g of water to the main pot and set the speed for 30 minutes \/V\/ 1. The lower pot can also be steamed with other ingredients. The main pot can also cook soup or rice at the same time, and three dishes can be produced at the same time. Very efficient! 4. The music starts and the fish is steamed! Put the fish into the dish, sprinkle the scallion on the body, if there is steamed fish juice do not, that fishy smell! The saucepan is filled with sauce and seasoning...