Soy sauce and soy sauce are both called soy sauce, but soy sauce is a little sweeter and more expensive than soy sauce. Generally, Haitian is more common for soy sauce and soy sauce, and Lee Kum Kee is used for advanced soy sauce.
Soy sauce is divided into "soy sauce" and "soy sauce". Where did this statement come from? The answer is from Guangdong and other parts of China. The word "pumping" comes from the traditional brewing process of soy sauce-the raw materials are fermented in the sauce tank, and the sauce will slowly ooze out. Because the sauce jar can't be poured, the stock solution should be "pumped".
The word "pumping" in "soy sauce" and "soy sauce" is actually pumping water Soy sauce can be dipped directly into the mouth, and soy sauce needs to be cooked before eating. After soy sauce was pulled out of the sauce jar, it began to differentiate. Some soy sauce can be used after simple treatment, that is, soy sauce. The other part is added with caramel pigment, and then the color is made thicker by special process, which is soy sauce.
Generally speaking, light soy sauce is more commonly used as seasoning in cooking, mixing cold dishes and dipping sauce. Deep soy sauce is generally used for marinated vegetables that need to be colored. There is no difference between soy sauce and soy sauce in some parts of China. When braised pork, caramel will be added for color matching. If you use soy sauce, it is equivalent to adding caramel in the factory.
Besides soy sauce and soy sauce, different kinds of soy sauce have other names in different areas of China. In the interview, the reporter found that there are different ways to distinguish between raw and cooked pumping, red pumping and white pumping in Shanghai alone, and these different appellations are sometimes confusing. For example, "white soy sauce" actually refers to soy sauce, and the color is soy sauce instead of white. "Cooked soy sauce" also refers to "raw" soy sauce, because it can be directly used as a dip, so it is considered "cooked". Soy sauce, which is usually used for coloring, needs to be "cooked" with fish, meat and other ingredients before it is suitable for eating.
The use of soy sauce and soy sauce are not mutually exclusive. If you want to keep the flavor and make the dishes look less "heavy", you can season them with soy sauce first and then color them with a small amount of soy sauce.