Which is healthier, soy sauce or soy sauce? In terms of nutrition and health, both are condiments with high nutritional content, because soy sauce and soy sauce are made from soybeans or black sesame seeds, wheat or wheat bran. They are all healthy seasonings, and the difference is color and taste. The characteristics of soy sauce are: the color is white and red, the taste is delicious and rich, the shape is clear and transparent, and it contains a little salty flavor. Characteristics of soy sauce: lemon yellow in color, dark in color, or dark brown and shiny. The shape is not completely transparent, and it has a delicious and sweet taste after eating.
The usage of soy sauce is different from that of soy sauce. Soy sauce is suitable for braised dishes because of its heavy color. It can be used to describe braised pork, braised fish pieces or dishes that must be colored. Because soy sauce is light and salty, it can be used to stir-fry Chinese cabbage, and can also be used as a seasoning for jiaozi and wonton stuffing, which is very suitable for mixing cold dishes.
One thing is clear: soy sauce is a thick soy sauce made by adding lemon yellow on the basis of soy sauce through a unique processing technology. So the practical effect of coloring is particularly good. Under normal circumstances, soy sauce needs salt, so add soy sauce first, and then add salt appropriately after the soy sauce is clear, so it is impossible to put salt too salty, that is, "color first, then season."
There are three changes in soy sauce after cooking and heating: 1, and the sugar content decreases;
2. The acid value increases;
3, the color is aggravated.
Therefore, in order to better color or taste dishes, it is necessary to master the dosage of strong soy sauce. Judging from the above situation, both soy sauce and soy sauce are high in nutrition and have their own characteristics. The key is to choose according to the usual needs, and just paint according to my taste.
Is it true that eating soy sauce can make people's skin black? Let's look at the essence of soy sauce first. There are no melanocytes in soy sauce, and none of them contains all the photosensitive components that cause melanocytes. The general soy sauce is light brown, and lemon yellow is added to the soy sauce, but this melanin does not promote the formation of skin melanin. Therefore, eating soy sauce is not easy to make people's skin black. It is not the fault of soy sauce that the skin turns black. There is no need to let soy sauce "take the blame".
The characteristic food of cocoa beans is most concerned about the three meals a day of relatives, and the greater interest is the artistic creativity of various foods. Recipes only share the whole process of making food, not the only norm.