Brine, that tantalizingly tangy flavor, is mouth-watering. In cooking marinade, but there is a puzzling taboo: why is it not recommended to add soy sauce? Don't worry, let me unravel this mystery and take you through the mysteries of marinades!

Soy sauce's "dominance"

Soy sauce, as the big brother of the seasoning world, has a strong savory flavor. Adding soy sauce to the marinade can overpower it and mask the delicate flavors of the other spices in the marinade. The strong flavor of soy sauce will overshadow the supporting cast of the marinade, making it difficult to bring out their unique charms.

Destroying the balance of the marinade

The deliciousness of a marinade cannot be achieved without a delicate balance between the spices. The addition of soy sauce upsets this balance and makes the marinade overly salty. The overly salty flavor overpowers the other flavors, leaving the layers of the marinade intact. The sugar contained in the soy sauce also accelerates the deterioration of the marinade and affects the storage life of the marinade.

Color distortion, the appearance of worry

The deep brown soy sauce, the marinade will make the color of dark, lose the original attractive amber color. The attractiveness of the marinade is greatly reduced, and the customer's appetite will be greatly reduced. Sediment in the soy sauce will also increase the turbidity of the marinade, discouraging people.

Soy sauce "side effects"

In addition to affecting the flavor and color, the addition of soy sauce will bring other side effects. The rich amino acids in soy sauce combine with the water in the marinade to produce an unpleasant odor. When immersed in soy sauce marinade for a long time, the surface of the food tends to become sticky and the taste is greatly reduced.

The soul of marinade, in the material not in the sauce

The real marinade, pay attention to the material is full of flavor, rather than the soy sauce cover. Through careful selection and matching, the fragrance of various spices in the marinade is perfectly blended to create a memorable feast for the palate. Soy sauce is only an auxiliary tool to enhance the freshness of the flavor, and must not dominate and destroy the overall flavor of the marinade.

The marinade master's secret

For the marinade master, soy sauce has a limited application. In some specific dishes, soy sauce can be used as a freshness aid, but it should never overpower the main dish. The secret lies in the skillful use of other seasonings, such as peppercorns, star anise, cinnamon, and allspice, to create layers of tangy marinade.

Wise choice for diners

As a diner, when tasting marinara, you may want to give preference to marinara sauce that is bright in color and rich in aroma. Such marinades are often carefully simmered and do not rely on soy sauce to mask them. When you taste the marinade, feel the intermingling of spices and experience the artisanal flavor of the marinade.