Soy sauce is an indispensable condiment in our kitchen and dining table. However, many people can't tell what is soy sauce and what is soy sauce. How to use them? It doesn't matter if you always smoke soy sauce when cooking. Just put a little. To make distinctive dishes, we must distinguish between soy sauce and light soy sauce, and know their respective characteristics and usage methods.

Soy sauce and soy sauce are both made by brewing and fermentation.

● Soy sauce

Color: The color of light soy sauce is reddish brown.

Taste: Soy sauce is used for general cooking and tastes salty.

Usage: soy sauce is used for seasoning. Because of its light color, it is often used for cooking or cold dishes.

Production of soy sauce: Soy sauce is a variety of soy sauce, which is made of soybean and flour as the main raw materials, artificially inoculated with koji, and naturally exposed to the sun for fermentation. Its products are ruddy in color, delicious and harmonious in taste, rich in fermented bean flavor, clear and transparent in wine body and unique in flavor.

● Soy sauce

Color: Soy sauce is caramel, dark brown and shiny.

Taste: Eating in the mouth has a delicious and slightly sweet feeling.

Uses: generally used for food coloring. For example, it is better to use it when cooking dishes that need coloring, such as braised pork.

Production of soy sauce: Soy sauce mixed with soy sauce is based on soy sauce mixed with soy sauce. Squeezed soy sauce is dried for 2-3 months, and then precipitated and filtered to obtain soy sauce mixed with soy sauce. Its product quality is richer than soy sauce.

● The umami flavor of soy sauce and soy sauce.

The umami taste of soy sauce depends on the content of amino acid phthalein nitrogen. Generally speaking, the higher the amino acid phthalein nitrogen, the higher the grade of soy sauce, which means the better the quality. According to the standard of soy sauce brewing in China, amino acid phthalein nitrogen >: 0.8g/ 100.

Ml is a special grade; & gt0.7/ 100

Ml is the first level; & gt0.55/ 100

Ml is level 2; & gt0.4/ 100

Ml is level 3. But it doesn't mean that the higher the amino acid phthalein nitrogen, the better the soy sauce. Because the nitrogen phthalein helium mixed in soy sauce is also high, or some unscrupulous suppliers add a lot of flavor enhancers to it, and the amino acids are also high, but this does not mean that it is a good soy sauce.

● Distinguish soy sauce from soy sauce.

Look at the color: you can pour soy sauce into a white porcelain plate and shake the color. Soy sauce is reddish brown, while soy sauce is brown and shiny.

Taste: soy sauce is salty; Soy sauce has a delicious sweetness when eaten in the mouth.

References:

Catering world network