How to make fish sauce (how to make fish sauce)

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List of contents for this article:

• 1、Mixing method of fish flavor juice 54321
• 2、Formula of Universal Fish Sauce
• 3、[Juxia Rice's Fish-flavored Egg + Universal Fish-flavored Sauce Formula]
• 4、How to adjust fish sauce, authentic fish sauce blending formula and proportion
• 5、The difference between Gong Pao sauce and fish flavor sauce
• 6、Authentic fish sauce blending formula

Mixing method of fish flavor juice 54321

1. Choice of vinegar: Use Baoning vinegar + a little lemon juice (ratio 4:1) to make the sour taste more three-dimensional.

2. The preparation of fish sauce follows the tips of 54321, which specifically refers to the ratio of 5 tablespoons of water, 4 tablespoons of vinegar, 3 tablespoons of sugar, 2 tablespoons of soy sauce, and 1 tablespoon of starch. This sauce combines sweet, sour, salty and spicy flavors, making it very suitable for enhancing the flavor of dishes. In detail, when preparing fish sauce, the corresponding ingredients and seasonings need to be prepared first, including water, vinegar, sugar, soy sauce and starch.

3. The formula of the fish juice is as follows: - 5 parts of water: Water is the basis of the fish juice and can reconcile the flavors of various seasonings and make the whole dish more soft. At the same time, water can also help dilute thicker seasonings, such as soy sauce, making it easier for the fish sauce to be evenly wrapped on the ingredients. - 4 servings of light soy sauce: Light soy sauce is a type of soy sauce. It is light in color and salty in taste. It can add salty and umami flavor to the fish sauce.

4. The ingredients list of fish sauce includes: 5 tablespoons of water, 4 tablespoons of rice vinegar, 3 tablespoons of white sugar, 2 tablespoons of soy sauce, and 1 tablespoon of starch. This ingredient list is the classic ratio for making fish sauce. It is simple and easy to remember and is called "54321" fish sauce. By mixing these seasonings, you can make a rich sauce with fish flavor. It is often used for stir-frying or mixing vegetables to add rich flavor to the dishes.

Formula of Universal Fish Sauce

Remove from the pan and serve on a plate: stir-fry well, remove from the pan, plate and enjoy. Formula of Universal Fish Sauce: Formula ratio: Measure with a porcelain spoon, 2 tablespoons of delicious soy sauce, 3 tablespoons of white sugar, 3 tablespoons of rice vinegar, and 3 tablespoons of water starch. Preparation method: Put the above seasonings into a bowl and stir well with chopsticks or spoon until the sugar and seasonings are completely dissolved in the water to form a uniform fish flavor.

Remove the pan for later use: Remove the fried fish sauce from the pan and place it in a clean container for later use. The fish sauce made in this way can be used to mix noodles, stir-fry or as a dipping material, and is very versatile. [Notes] The taste of fish sauce mainly comes from the balance of soy sauce, sugar and vinegar, so the ratio should be carefully adjusted according to personal taste when blending. When frying spices, the heat should not be too high to avoid burning.

The key to the delicacy of fish-flavored shredded pork lies in the preparation of fish-flavored juice. Here to share a golden ratio of fish sauce, just remember "54321". Among them, 5 represents 5 spoonfuls of water, 4 represents 4 spoonfuls of vinegar, 3 represents 3 spoonfuls of sugar, 2 represents 2 spoonfuls of soy sauce, and 1 represents 1 spoonful of starch. Following this ratio will ensure that you make a high-quality fish-flavored shredded pork. The main ingredients required include pork fillet, pepper, fungus and carrot.

After learning the preparation of fish-flavored juice, traditional Sichuan cuisine such as fish-flavored eggplant, fish-flavored eggs, and fish-flavored shredded pork can be easily made. Although the fish-flavored dishes do not contain fish, the unique fish-flavored juice makes them delicious. If you master the proportion of "12111" in the universal fish sauce, no matter what kind of fish and coriander it is, you will succeed at one time. The sweet and sour fish and cilantro are especially suitable for children, appetizing and serving with rice.

[Juxia Rice's Fish-flavored Egg + Universal Fish-flavored Sauce Formula]

Formula of Universal Fish Sauce: Formula ratio: Measure with a porcelain spoon, 2 tablespoons of delicious soy sauce, 3 tablespoons of white sugar, 3 tablespoons of rice vinegar, and 3 tablespoons of water starch. Preparation method: Put the above seasonings into a bowl and stir well with chopsticks or spoon until the sugar and seasonings are completely dissolved in the water to form a uniform fish flavor. Usage tips: Applicable dishes: This fish-flavored sauce is suitable for various fish-flavored dishes, such as fish-flavored shredded pork, fish-flavored eggplant, etc. Just replace the main ingredients with the corresponding ingredients.

How to adjust fish sauce, authentic fish sauce blending formula and proportion

Authentic fish juice formula and proportion, formula 1: fish juice to adjust well, first prepare two spoons, one big and one small just right.

Its authentic formula is: "one spicy two sweet three vinegar incense, four points soup five thicken, ginger garlic onion can not forget, pickled pepper red oil is the soul."

Preparation of fish juice: -Formula 1: Mix 23g soy sauce, 42g sugar, 15g cooking wine, proper amount of water starch, 50g water, 30g rice vinegar, a little pepper powder, chopped onion, ginger, garlic, 35g bean paste and 15g pickled pepper. First stir-fry the fragrant bean paste and pickled peppers, add seasonings, mix, and finally add water and starch to thicken.

Fish sauce preparation formula and proportion: According to traditional methods, you need to remember a simple formula to prepare fish sauce: "Two tablespoons of soy sauce, two tablespoons of vinegar, one tablespoon of sugar, one tablespoons of starch, and three tablespoons of water." The fish sauce prepared in this way has a suitable proportion and authentic taste. How to make authentic fish sauce: First prepare the required ingredients, including soy sauce, rice vinegar, cooking wine, white sugar, chopped onions and ginger, garlic slices, monosodium glutamate, wet starch and soaked peppers.

Golden ratio: The underlying logic of scientific blending The balance of fish juice comes from the golden ratio of sugar, vinegar, soy sauce, and starch.

Mix all the materials well. Method 2: White sugar: 1 tablespoon corn starch: 1 tablespoon vinegar: 1 tablespoon soy sauce: 2 tablespoons chicken essence: 1 tablespoons water: 3 tablespoons Mix all ingredients and mix well. Method 3: Light soy sauce: 1 tablespoon of soy sauce: 1 tablespoon of white sugar: 1 tablespoon of mature vinegar: 2 tablespoons of starch water: 4 tablespoons of water: 3 tablespoons of salt: 1 teaspoon of sesame oil: 1 teaspoon Mix all ingredients and mix well.

The difference between Gong Pao sauce and fish flavor sauce

1. The differences between Gong Bao sauce and fish sauce are mainly reflected in the following aspects: main ingredients and seasonings: Fish sauce: mainly blended with seasonings such as white sugar, cooking wine, rice vinegar, soy sauce, and wet starch, and added onions, ginger, minced garlic and red pickled pepper.

2. Both are commonly used sauces in Sichuan cuisine, but they are suitable for different dishes. Fish-flavored juice is mostly used in dishes such as fish-flavored shredded pork and fish-flavored eggplant, while Kung Pao juice is mostly used in dishes such as Kung Pao chicken diced. To sum up, there are obvious differences between Gong Pao sauce and fish sauce in terms of main ingredients and seasonings, practices, taste characteristics and application scenarios.

3. The difference between Gong Bao juice and fish juice is mainly reflected in the following points: Taste characteristics: Fish juice: The taste is sour, spicy, salty and sweet, and the soup is loud and exudes a unique fish aroma, although it does not actually contain fish. Gong Pao Sauce: The taste is rich and has a variety of scents and is unique. Production materials: Fish sauce: The main ingredients include white sugar, cooking wine, rice vinegar, soy sauce, water starch, onions, ginger, garlic, and red pickled pepper.

Authentic fish sauce blending formula

1. The authentic blending formula is: "One spicy, two sweet and three vinegar aroma, four points of broth and five points of thickening, never forget the ginger, garlic and chopped green onion, pickled peppers and red oil are the soul.

2. The formula and ratio of authentic fish sauce blending. Formula 1: To mix the fish sauce well, first prepare two spoons, one big and the other small, just right.

3. The formula for preparing fish sauce is 1: Use the ratio of one to two spoonfuls of vinegar for a lifetime, mix it with four spoonfuls of starch water, one spoonful of sugar, and three spoonfuls of water, and then add sesame oil and salt according to personal taste. The specific preparation is: 1 spoon of soy sauce, 1 spoon of soy sauce, 1 spoon of white sugar, 2 tablespoons of mature vinegar, 4 tablespoons of starch water, 3 tablespoons of water, 1 teaspoon of salt, and 1 teaspoon of sesame oil. Fish Sauce Formulation Formula 2: Prepare two spoons, one large and one small.

4. The formula and proportion of fish sauce preparation: According to the traditional method, you need to remember a simple formula to prepare fish sauce: "Two tablespoons of soy sauce, two tablespoons of vinegar, one tablespoon of sugar, one tablespoon of starch, and three tablespoons of water." The fish sauce prepared in this way has a suitable proportion and authentic taste.

5. Formulation formula and proportion of authentic fish sauce To make authentic fish sauce, accurate proportions need to be matched: one tablespoon of sugar, one tablespoon of starch, two tablespoons of vinegar and soy sauce, one tablespoon of chicken essence, and three tablespoons of water. Make sure the portions of each ingredient are accurate to ensure the authentic taste of the fish sauce. There are many ways to prepare fish sauce. The following are two common recipes.