Soy sauce and dark soy sauce are just a word apart, the usage and flavor are very different, what does "pumping" mean?

Soy sauce and soy sauce are soy sauce, I think now we all know, but in my small time, in fact, is not small time, that is, more than 30 years ago, then only soy sauce, never heard of soy sauce old soy sauce this word. When I ran out of soy sauce, I would carry a bottle of soy sauce to the kiosk in front of my house to get some. There was a saying in those days that children grew up to be able to make soy sauce.

Time is developing, food culture exchanges are more and more extensive, the food culture of the north and south of the mutual penetration of the north and south of the counter in the north also placed a variety of soy sauce, including soy sauce and dark soy sauce.

Soy sauce and dark soy sauce are actually what the Cantonese call soy sauce. The word "soy" means "extract", and both soy sauce and dark soy sauce are brewed soy sauce, but of course, you can't rule out blended ones, so read the labels carefully when you buy soy sauce.

Soy sauce is made from soybeans, black beans, wheat and other grains that are fermented in a sauce jar, with a deep well-like hole dug in the center of the sauce. Inside, soy sauce will slowly seep out of the original juice, the juice will be taken out by pumping, because the big jar can not be poured, which is called "pumping" meaning.

So why are there different names for the same soy sauce? This is because the brewing production process is different, resulting in different varieties, in the use and flavor of the different, here we come together to see the difference between soy sauce and soy sauce.

The color is lighter, clear and transparent, reddish-brown. The most prominent feature is fresh, so it is mostly used for stir-frying, mixing cold dishes, or dipping.

Soy sauce is made from soybeans, black beans, wheat and other grains as raw materials, after artificial access to the seed song, fermentation and drying to extract. The word "soy" here means to extract.

During the brewing process, different qualities of soy sauce are extracted at different times, and the first extracted soy sauce is called "first extracted oil", which is of the best quality and has the highest content of amino acid nitrogen, and therefore tastes the most fresh and fragrant, and then it can be extracted many times more, and of course, the amino acid nitrogen will be reduced one by one, and therefore soy sauce has different grades of quality. The quality of the soy sauce is different.

Darker in color, brownish-brown, with a slightly sweet taste in freshness, the most prominent feature is the reddish color, so it is mostly used in cooking to color dishes and add bright red color, such as braised and marinated vegetables.

The traditional practice of soy sauce is that after extracting some of the soy sauce, the rest continues to be dried and fermented for a long period of time, and undergoes a process of precipitation and dehydration to obtain a deep, reddish-colored soy sauce, which is called soy sauce because of the longer period of time spent brewing it.

But nowadays, generally speaking, the old soy sauce is made on the basis of the raw soy sauce by adding caramel color and seasoning through a special process.

All in all, dark soy sauce has a lower content of amino acid nitrogen and is not as good as light soy sauce, but dark soy sauce is more concentrated than light soy sauce and has a better color than light soy sauce. Therefore, in cooking, we will often also use the old soy sauce together, such as mixing the dumpling filling.