The main differences between light soy sauce and soy sauce are different colors, different raw materials, different tastes, different usages, different ways of eating, etc. However, both light soy sauce and soy sauce are commonly used seasonings when cooking food, which can make the food The taste becomes more delicious.

1. Different colors: light soy sauce is lighter in color, reddish brown. Soy sauce is added with caramel color and is very dark, brown and shiny. The difference between the two is quite big.

2. Different raw materials: soy sauce, commonly known as soy sauce, is mainly brewed from soybeans, wheat, and salt; light soy sauce is a kind of soy sauce, which uses soybeans or black beans and flour as the main raw materials , artificially inserted into the seed koji, and made by natural exposure and fermentation.

3. Different taste: Light soy sauce is used for general cooking and tastes salty. The soy sauce has a delicious and slightly sweet feeling in your mouth.

4. Different usages: Light soy sauce is used for seasoning. Because of its light color, it is used more often when making general stir-fries or cold dishes. Soy sauce is generally used to color food. For example, it is better to use it when making braised dishes that require coloring.

If you are making stews or marinades, you can choose to use soy sauce, because soy sauce is dark in color and easy to color. If you are making cold dishes, you can choose light soy sauce. You can also choose based on the taste. If you like something heavy, choose soy sauce. If you like it light, choose light soy sauce.

5. Differences in how to eat: Light soy sauce can be used to make a variety of foods. You can add some light soy sauce when making cold potato shreds, and you need to add some soy sauce when making braised pig trotters. , in this way, the color of the braised pig's trotters can be more beautiful, and it can play a good color and seasoning role.

The names for light soy sauce and dark soy sauce have also spread from Guangdong and other southern regions in recent years. In the past, there were not so many names, just soy sauce.

Why are there these names? Soy sauce is brewed by fermenting soybeans. After fermentation and extraction, it can be extracted several times. The first soy sauce extracted is called "top soy sauce", and so on, and the last one is also called "old soy sauce". But regardless of how many times it was extracted, and regardless of whether you call them "top soy sauce", "light soy sauce" or "old soy sauce", they all have the same name, and that is "soy sauce". However, when using dark soy sauce, it must be cooked before eating. It is not recommended to eat it directly as a dip, otherwise it will easily cause stomach upset.

It is recommended to add appropriate condiments when cooking. Do not add too much, otherwise it will not only affect the original taste of the food, but also may affect human health.

In addition to light soy sauce and soy sauce, there are other condiments, such as Weijixian. Weijixian is made by adding some additional flavor-enhancing ingredients to soy sauce. The upgraded version can be understood as combining soy sauce and MSG. If you use this kind, you can basically omit the chicken essence when cooking. This kind is generally used for cold dishes.