When stewing meat or braised vegetables, adding some dark soy sauce can enhance the flavor and seasoning. So when is the appropriate time to put the dark soy sauce in the pot? When adding dark soy sauce, should I pour it in from the side of the pot?

When is the best time to put dark soy sauce in the pot?

Put it in before cooking.

Dark soy sauce is a thick-colored soy sauce made by adding caramel to light soy sauce through a special process. It is suitable for adding color to meat. Its color is red, strong and dark, and its taste is salty and sweet.

Light soy sauce is used for general cooking and tastes saltier than dark soy sauce. Because of its light color, it is often used when making general stir-fries or cold dishes. Light soy sauce is suitable for cold dishes. It is not heavy in color and looks refreshing.

Does the dark soy sauce need to be poured in from the side of the pot?

The reason why soy sauce is poured in from the side of the pot is to use the high temperature of the side of the pot to cause part of the soy sauce to coke, which is the so-called "Maillard reaction". To enhance the flavor. If you pour it directly into the dish, the flavor enhancement effect may be limited. The principle of pouring water from the side of the pot is similar, that is, you want to use the high temperature of the side of the pot to increase the temperature of the water. Why should we increase the temperature of water? Because when cooking some protein-based materials, using high-temperature water and boiling them over high heat will make the soup white. But there don’t seem to be many such operations. Because boiling water is often poured directly. Or, pour a small amount of water along the edge of the pot to lower the temperature of the entire pot, form steam, and prevent the temperature from being too high and causing scorching.

What raw materials are used to make dark soy sauce?

1. First of all, one of the indispensable raw materials for making dark soy sauce is black beans, because black beans have a more mellow taste and color. It is also deeper, and black beans are more suitable for making dark soy sauce than soybeans for making light soy sauce. But now there are some unscrupulous businesses in the market. Dark soy sauce is made with artificial coloring instead of black beans. We will introduce you to the key points of selecting dark soy sauce at the end of the article. You should keep this in mind.

2. Then, one of the essential raw materials for making dark soy sauce is flour. Sprinkle the flour and black beans evenly, then ferment it at low temperature, and then go through a series of tedious production processes. Finally, dark soy sauce was produced. Please note that the difference between light soy sauce and light soy sauce is that the amount of flour in dark soy sauce is 5 to 10 times greater than that in light soy sauce, because the flour content determines the thickness of the soy sauce and the mellowness of the taste. Soy sauce is mostly used to add color and flavor to dishes, its thickness. Higher than light soy sauce. So naturally, the content of flour is higher than that of light soy sauce.

3. Secondly. The most essential raw material for making dark soy sauce is caramel color. Because unlike light soy sauce, the main purpose of dark soy sauce is to color dishes. Therefore, black beans and flour alone are not enough to produce a reddish-brown color, so caramel color is used here. Caramel color is usually made with rock sugar or white sugar, boiled until it becomes maroon, and then an appropriate amount of boiling water is added. , produced. With the addition of caramel-colored dark soy sauce, it is more suitable for making some braised dishes and braised dishes. The color is also more full and natural.

Does dark soy sauce consume oil?

1: Dark soy sauce: Dark soy sauce, also known as thick soy sauce, is a type of soy sauce. It is characterized by a darker, tan and shiny color, and a richer, sweeter taste.

Dark soy sauce is generally used to color food. Ordinary soy sauce requires four or five drops to give the dish the taste and color of soy sauce, while dark soy sauce generally only requires one drop.

2: Oyster sauce: Attention! Oyster sauce is actually not fat, just a seasoning.

Oyster sauce is a seasoning made from oysters (oysters) and salt water.

Oyster sauce is usually added with MSG, and there is also vegetarian oyster sauce made from mushrooms.

Oyster sauce is not oily, but the soup left over when the oysters are processed. This soup is filtered and concentrated to become oyster sauce. It is a nutritious and delicious condiment.