Blanched sauce and steamed fish soy sauce are two common condiments that have a wide range of applications in cooking, especially when making seafood and fish dishes. Although they are both used to add flavor to dishes, they have some differences.
First of all, boiled sauce is a soy sauce-based condiment that is often also added with some sugar and other seasonings to add to its texture and flavor. Blanched sauce is mainly used to cook ingredients such as seafood, meat, and vegetables, which can highlight the original flavor of the ingredients and increase the umami and texture of the dish.
Steamed fish soy sauce is a condiment specially used for steamed fish, which is based on soy sauce with some spices and seasonings added to increase its flavor and flavor. Steamed fish soy sauce is mainly used for steamed fish, shrimp and other seafood ingredients, which can highlight the umami and texture of seafood and increase the flavor and texture of dishes.
In cooking, the method and amount of boiled sauce and steamed fish soy sauce are also different. Blanched sauce is usually added during the cooking process of the ingredients, and the amount used is relatively small, mainly to highlight the original flavor of the ingredients. The steamed fish soy sauce is added before or during the steaming of the ingredients, and the amount is relatively large, mainly to highlight the umami and texture of the seafood.
Overall, both boiled sauce and steamed fish soy sauce have a wide range of applications in cooking, but they differ in ingredients and methods of use. When choosing which condiment to use, you need to decide based on the characteristics of the ingredients and the cooking method. Condiments