The steamed fish cooked in high-end restaurants has a beautiful yellow color. What is it made of?

When I go to a restaurant to eat steamed fish, I always feel that it tastes better than the one cooked at home. It seems that we can’t make it at home with the same taste and beautiful color.

We usually buy ready-made seasonings for home-cooked steamed fish, such as steamed fish soy sauce, light soy sauce, etc. After the fish is cooked, just pour one of them on it, which is simple and convenient.

But the seasonings used for steamed fish in restaurants cannot be as simple as our families. Most of the steamed fish sauce is prepared by themselves.

For this reason, I specifically asked a friend who is a chef in a hotel. His method of preparing steamed fish sauce is as follows:

30 kg of water and 10 kg of light soy sauce. Kilogram, 2.5 kg of Maggi umami juice, 2.5 kg of fish sauce, 1.5 kg of rock sugar, 250 g each of MSG and chicken powder, mix and boil, turn off the heat and let cool. If it cannot be used up on the same day, seal it with plastic wrap and store it in the refrigerator. save.

The amount of steamed fish sauce used in restaurants is relatively large, so the amount of steamed fish sauce is also large. Our average family cannot do this, it is too troublesome.

To steam a plate of fish, you need about 50 grams of sauce, so even if you want to mix it in proportion, it is really difficult to make a small amount.

Normally steamed fish seasoning is required. Specially cooked. Fresh vegetables, such as carrots, green onions, cilantro, and celery. Cabbage stems, add dark soy sauce, light soy sauce, Maggi Xian, steamed fish with soy sauce. Chicken essence, MSG, rock sugar. water. If you add it in proportion, will all the vegetables turn rotten after boiling? .

Filter out the residue, and then the seasoning comes out. When steaming fish, cut a small amount of knife into the live fish and put some ginger slices in the knife. Add some cooking wine to remove the fishy smell. Add a little extra lard. Then steam over high heat for a few minutes until cooked. Lift the pot. Then heat the cooked vegetable seasoning oil. Pour over the steamed fish. Add some green onions. Pour another small spoonful of hot oil.

The steaming time depends on the size of the fish. They are all different! Turbot and bass are usually OK in six or seven minutes. About a pound in weight. Like mandarin fish, tiger spot, etc. The meat is thicker. About 8 minutes is suitable. ?