"Steam ntses soy sauce" tsis yog kua ntses. Txawm li cas los xij, nws yog ib qho yooj yim los hloov. Ua ntej, cia kuv kho qhov kev xav tsis zoo: "Steamfish soy sauce" tsis yog kua ntses. Nws yog "compound seasoning sauce" tsim kom yooj yim, thiab nws tsuas yog nyob ib ncig ntawm 15 xyoo. Vim li cas kuv thiaj li paub meej? Vim tias dhau 20 xyoo dhau los, kuv yog ib tug ntawm ob peb tus kws tshaj lij ua haujlwm hauv cov rooj sib tham ua noj hauv tsev, qhia, tshaj tawm, Cantonese cuisine, thiab kev tswj hwm tsev so. Thaum xyoo 1980s, kuv kawm Cantonese cuisine thiab ci nqaij ntawm Liuhua Hotel thiab Aiqun Tsev hauv Guangzhou; thiab tswj tsev so ntawm White Swan Hotel, Shenzhen Jingpeng Hotel, Xiamen Yuehua Hotel, thiab Fuzhou Minjiang Hotel. Tom qab rov qab mus rau Beijing, kuv tau mob siab rau kuv tus kheej rau kev tsim, kev cob qhia, kev tswj hwm, thiab kev qhia ua noj ntawm lub hnub qub - cov tsev so. Thaum xyoo 1990, kuv tau luam tawm ntau tshaj kaum phau ntawv qhia ua zaub mov thiab videotapes, thiab tom qab pab Ministry of Aerospace tsim nws thawj lub hnub qub-rated tsev so, kuv tseem ua tus thawj coj ntawm chav ua noj ua haus ntawm cov thawj coj ntawm pawg thawj coj, txog thaum kuv tau raug caw tuaj rau Tebchaws Meskas rau kev sib pauv kev coj noj coj ua.
Txij li thaum peb yog lub nceeg vaj ua zaub mov nrog ntau tshaj 5,000 xyoo keeb kwm ntawm cov zaub mov kab lis kev cai, nws yog ob qho tib si tsim nyog thiab muaj txiaj ntsig kom muaj qee yam kev paub. Steamed ntses soy sauce: tseem hu ua "soy sauce dressing." Nws yog ib qho tseem ceeb "chaw ua noj seasoning" hauv Cantonese cuisine. Thaum txhua tus kws ua zaub mov tuaj yeem npaj tau, cov kws ua zaub mov tshwj xeeb npaj nws txhua hnub ntawm lub qhov cub. Nrog kev loj hlob catering thiab tsev so kev lag luam tom qab xyoo 1990 Asian Games, Cantonese cuisine tau nrov thoob plaws tebchaws. Tom qab kev hloov kho thiab qhib, tib neeg txoj kev noj qab haus huv tau txhim kho, thiab Cantonese cuisine tau nkag mus rau tib neeg lub neej txhua hnub, ua rau muaj ntau "cov khoom sib xyaw ua ke" siv hauv Cantonese cuisine.
Qhov no "steamed ntses soy sauce" yog ua los ntawm dej, tov nrog ntau yam khoom noj khoom haus additives, colorants, thiab lwm yam seasonings, nrog rau cov kua ntses. Nws tuaj yeem tsuas yog hu ua "kev pabcuam sib xyaw ua ke," tsis yog kua ntses. Soy sauce dressing=steamed fish soy sauce: Dhau li ntawm steaming ntses, "soy sauce dressing" muaj lwm yam siv nto moo, uas txhua tus paub, yog "blanching sauce." Txhua leej txhua tus tau noj "blanched prawns," puas yog? Nws yog lub tais me me ntawm dipping sauce. Blanching yog txheej txheem ua noj tshwj xeeb hauv Cantonese cuisine. Nyob rau hauv lub ntiaj teb ua noj ua haus, koj muaj peev xwm qhia tau hais tias lub cuisine uas koj muaj los ntawm lub npe ntawm lub tais. Yog tias kuv ua yuam kev, tej zaum koj yuav yog kws ua zaub mov, tab sis koj tsis yog "kev cob qhia raug cai." Yog li... leej twg tsim tus qauv no? Nws tau siv los ua tus qauv kev lag luam uas tau teeb tsa los ntawm Lub Chaw Haujlwm Saib Xyuas Kev Ua Haujlwm "Standardized Technical Assessment Standards" thiab cov ntaub ntawv kawm. Peb qhia raws li tus qauv no. Cantonese Steamed Fish : Cantonese steamed ntses txawv ntawm lwm cov zaub mov uas nws koom nrog ua ob txoj hlua nyob tom qab, steaming, sprinkled nrog shredded scallions thiab qhiav, drizzling nrog roj kub, garnishing nrog cilantro, thiab pab nrog soy sauce.
Soy Sauce Preparation: Professional Version: Lub teeb soy sauce, boiling dej, oyster sauce, qab zib, Maggi seasoning, ntses ntses, nqaij qaib hmoov, kua txob, ua noj caw los yog Guangdong mov wine (boil, ces tsau nyob rau hauv ib lub thawv ntawm soy sauce nrog cilantro, scallions, thiab qhiav; hloov txhua hnub). Standard Version: Soy sauce, boiling dej, oyster sauce, qab zib, ua cawu cub, nqaij qaib hmoov, kua txob (1: 3 ratio ntawm lub teeb soy sauce rau dej) (boil, ces tsau nyob rau hauv ib lub thawv ntawm soy sauce nrog cilantro, scallions, thiab qhiav rau 1-2 hnub, refrigerate hmo ntuj). Minimalist Version: Light soy sauce... Boiling water (1:2 ratio). Txoj kev: Ntxuav tag nrho sprig ntawm cilantro (nrog rau cov hauv paus hniav) thiab ib tug scallion, twist lawv mus rau hauv ib lub pob thiab muab tso rau hauv ib lub tais. Ntxiv ob daim ntawm Ginger (txiav rau hauv ib daim hlab) rau lub tais thiab. Boil soy sauce thiab dej nyob rau hauv ib tug ratio ntawm 1: 2, ces ncuav lub sib tov rau hauv lub tais nrog cilantro thiab qhiav. Cia nws txias rau 15 feeb. Lus Cim: Tsis txhob nchuav cov ntses ncaj qha rau ntawm cov ntses. Ua ntej, drizzle kub roj tshaj cov ntses, ces ncuav lub kub steamed ntses soy sauce tshaj ob sab ntawm cov ntses.
Txoj kev no ua rau cov nqaij dawb, nqaij ntses; dipping cov ntses nyob rau hauv cov ntses yuav txhim khu nws cov tsw thiab tsos, ua raws li lub tswv yim ntawm kev ua noj ua haus zoo nkauj. Sauce xim: Tsis txhob ua kom cov ntses tsaus dhau. Cov ntses ntses yuav tsum yog lub teeb reddish-xim av, ntshiab thiab ci, muab qhov "teeb thiab tshiab" kev hnov qab thiab pom kev.
