| Grade | Specification | Ingredients |
| 二级AN/0.55 | 210ml*15 | Water, non-gmo soybeans, wheat, edible salt, sugar, fructose syrup, yeast extract, monosodium nucleotides |
Fresh and sweet taste, fragrant and flavorful, steaming fish is the only way to taste delicious
Steamed seafood, steamed eggs, and various steamed vegetables are suitable without complex mixing
Three steps to make a good dish: steaming, pouring, boiling, and eating. One juice to make a dish
Recipe suggestions-steamed fish
Ingredients: fish, Qianhe steamed fish soy sauce, scallions, ginger, cooking oil.
Production process3.
Place scallions on the fish belly and body, heat over high heat for about 10 minutes, and smoke for 3 minutes
1. Remove the internal organs of the fish, wash them thoroughly, and use a flower knife
Remove the scallions and ginger from the steamed fish, pour out the soup from the plate, pour over a thousand grains of steamed fish and soy sauce, add shredded scallions, and drizzle with a spoonful of hot oil before serving
FAQ
Q：How to distinguish between good and bad soy sauce?
Check the “Brewing” label and select products with amino acid nitrogen ≥ 0.8g/100ml and no excessive additives in the ingredient list.
Q: Can light and dark soy be replaced by each other?
Light soy sauce for seasoning, dark soy sauce for coloring, can be mixed in special circumstances, but it will affect the color and taste of the dish.
Q: Do I need to put soy sauce in the refrigerator after opening it?
Recommend refrigeration to prevent spoilage, extend shelf life, and prevent bacterial growth at room temperature.
Q：Does soy sauce have a shelf life?
Unopened for 18-24 months, opened for 3-6 months. If there is any odor or mold, it should be discarded.
Q：Does high-temperature cooking of soy sauce produce harmful substances?
Normal use is harmless, but prolonged cooking at high temperatures may lead to nutrient loss and flavor deterioration.