There are four differences, the use of the method in the fourth point

1: Soy sauce, soybeans, black beans, wheat or flour as the main raw material, supplemented by salt and other auxiliary materials, manually add the seeds of the quartz to make the quartz. Then, the raw materials after making the quill are stirred well with salt water. After a long period of drying, the raw materials inside slowly ferment and mature, and the proteins in the soybeans decompose into amino acids and other substances, giving off a unique soy sauce flavor. The first soy sauce extracted during the fermentation process is known as the "first oil extraction". Next, the raw materials are retrieved and fermented a second time to obtain the "second oil extraction". In the third fermentation, the "third oil extraction" is obtained. The three extracted oils are mixed in a certain ratio to obtain the raw oil. Old soy sauce is made by adding caramel to raw soy sauce, further concentrating it, drying it for 2-3 months, and then precipitating and filtering it.

2: Raw soy sauce has a reddish-brown appearance, lighter color, clear and transparent liquid phase, and thin texture. If you turn the raw soy sauce bottle upside down, you will notice that the degree of hanging on the wall is not obvious; Lao Zi's appearance is dark brown, relatively dark in color, the liquid phase is black and opaque, and the texture looks thicker than raw. If you turn the bottle upside down, you'll notice that the degree of hanging is very noticeable. Visually, the difference between raw and old material is mainly in color and texture. Raw soy sauce is lighter in color, looks slightly more transparent, and has a thinner texture than old soy sauce.

3: Raw soy sauce tastes like salty soy sauce, with a fresh flavor in the salty taste; old soy sauce is further concentrated from raw soy sauce with caramel, so it has a strong flavor, but it's not as salty as raw soy sauce; it's sweet and a little bitter. In terms of flavor, raw soy sauce is saltier than old soy sauce, which has a salty, somewhat sweet and bitter taste.

4: Raw soy sauce can be used when marinating meat ingredients, when stir-frying vegetables that are almost ready to be cooked, when making coleslaw, or directly as a food dip. Soy sauce is lighter in color and does not have a coloring function. When used in cooking, it mainly serves to increase the salty taste and enhance the fresh taste. Soy sauce has a thick texture, deep color, in cooking, mainly play a role in color, often with sugar color and other processes, for example, in doing braised dishes that require color, often use soy sauce on the color.