Cooking delicious food is the source of happiness in life. Delicious cooking is usually inseparable from various condiments, such as salt and chicken essence. The appearance of soy sauce can be said to bring more taste and delicious taste to cooking, but this seasoning is divided into two kinds, one is light soy sauce, and the other is dark soy sauce. Many people put it wrong when cooking because they can't tell the difference between the two, which leads to a bad taste. So what is the real difference between the two? Here is a detailed introduction.

The first point, color and texture are different.

Through the appearance of the bottle, soy sauce can be seen that the color is brown, the liquid is sparse and can shake like water, and the liquid stuck on the inner wall of the bottle will flow to the bottom quickly, and the liquid staying on the bottle wall is less and the color is very light. The appearance of soy sauce is dark brown, and the color is much darker, while the liquid texture is relatively sticky. Soy sauce can't shake like water like soy sauce. If the liquid sticks to the inner wall, the flow speed is relatively slow, mainly because it is a little sticky.

Second, the use is different.

Light soy sauce tastes delicious, and can be used directly when cooking and mixing cold dishes. It can also give off a fresh and delicious taste without heating. It can be used for making soup or pasta, and it can be said that it has a wide range of uses. However, soy sauce is generally used to color dishes. For example, if braised pork is not added with soy sauce, it will not be reddish brown, and it will not show the luster of the meat, leaving only the gray after the pork is cooked. That is to say, the use of soy sauce is limited. For example, soy sauce is generally not put in cold dishes, because the texture is sticky and it is not easy to mix.

Third, they have different tastes.

If soy sauce is tasted carefully, it is a little salty and tender, and smells refreshing. However, if soy sauce is tasted a little, it is a little sweet on the basis of delicious taste, which is milder and more abundant in aftertaste than soy sauce. Another point is that the production process of the two is different. The raw material of soy sauce is soybean, which is processed with various materials such as flour and koji, and then the final product is fermented in the sun. The production of soy sauce is similar to that of soy sauce, and caramel is added to its production method, which not only increases the sweetness but also colors the dishes, which is why the texture of soy sauce is relatively sticky.

The above is the difference between the two, although both belong to soy sauce, but the production methods and uses are different, and the taste is also very different. In daily life, we often choose which one to use according to our own cooking needs. If we use the wrong dish, the taste is completely different, so we must distinguish it clearly when using it.