For a long time, I couldn’t tell the difference between light soy sauce, old soy sauce, and light soy sauce. Even now, I still can’t tell the difference without attaching the names! I believe it’s not just me, there must be many people who can’t tell the difference. But as a senior kitchen stove implementer, I still know a thing or two about its usage. As we all know, dark soy sauce is used for coloring, and light soy sauce is used for seasoning. The color of light soy sauce is much lighter than that of dark soy sauce, and the sauce taste is not strong. It is especially suitable for stir-fried vegetarian dishes and cold dishes.

Dark soy sauce is used to improve color, such as braised pork ribs, sweet and sour pork ribs, braised vegetables, etc. Dark soy sauce is used in many meat products. But in many cases dark soy sauce can be substituted. For example, sugar color is used instead of dark soy sauce coloring. Nowadays, there are more and more types of soy sauce, including oyster mushroom light soy sauce, light soy sauce, iron-fortified light soy sauce... there are more and more choices. One thing to keep in mind when cooking is to put the light soy sauce before and after taking it out of the pot to prevent the soy sauce from being dissolved and causing a sour taste!

There is a big difference between light soy sauce and dark soy sauce: light soy sauce is made from high-quality soybeans and wheat flour as the main raw materials, and is obtained after fermentation and maturity. "The color is elegant, the aroma of ester and sauce is strong, and it is delicious. Dark soy sauce - a thick-colored light soy sauce made by adding toffee to the light soy sauce through a special processing technology. It is suitable for braised pork ribs and braised food. and cooking dark brown dishes. It has a rich color and a vinegar and sauce flavor. The essential difference between light soy sauce and dark soy sauce is that the dark soy sauce has a thicker color and thicker consistency due to the addition of toffee; The salt content is relatively low and the color is lighter. If you want to make dishes with a heavy sauce or that need coloring, such as braised pork ribs, it is best to use dark soy sauce. For relatively light foods, such as stir-fried cabbage, or soy sauce. For cold dishes, use light soy sauce.

How to use light soy sauce for cooking: The color of light soy sauce is lighter and is generally used for seasoning. Because of its lighter color, it is most suitable for cooking. It is salty and is used to season dishes. Generally, there is no need to add salt after adding light soy sauce, and it will not affect the color of the dish. For example, it is often used when stir-frying vegetables or cold dishes. In addition, light soy sauce is often used. Pickling items allows the items to absorb the flavor better. This is similar to the effect of table salt we usually use. It is salty and fresh, and is a good pickling food