Light soy sauce: extracted from high-quality soybeans and flour after fermentation and maturity. "The color is elegant, the ester and sauce are rich, and the taste is delicious.

The light color of soy sauce is mainly used for seasoning. Especially when making some salads, adding soy sauce can refresh the mind and increase the taste. Soy sauce can also be added to many dishes. After all, soy sauce still needs seasoning. Any dish can be seasoned with soy sauce, even some meat dishes or ordinary home cooking. After all, the taste of soy sauce will not affect the taste of the dish itself.

Soy sauce: thick soy sauce made by adding caramel to soy sauce. Suitable for braised pork, stewed vegetables and cooking dark dishes. Rich in color, with the taste of vinegar and sauce.

Soy sauce is dark in color, and its main function is to use color matching. Soy sauce is salty, so pay attention to putting less salt when using soy sauce. When it is cold, it is best not to use soy sauce. Few cold salads can be colored. If it's some special cold salad, that's another matter. Mainly some meat dishes that need to be colored, such as braised pork and other dishes that need to be colored. So be careful with soy sauce. If you use it improperly, you may ruin a dish.

The biggest difference between soy sauce and soy sauce is that soy sauce is rich in color and viscosity because of caramel; However, soy sauce has low salt content and light color. If you need to keep the original flavor of the dishes, you can choose soy sauce; If you want to cook dishes with heavy taste or dishes that need to be colored, such as braised pork, it is best to use soy sauce.

How to distinguish

Light soy sauce is brighter and light soy sauce is darker. When poured into a bowl, soy sauce will not stick to the wall of the bowl, but it will stick to the wall of the bowl, so it is easy to tell if it is poured out.

When cooking, if you put some soy sauce, you must put less or no salt. Generally used to color food, used in dishes that need heavy color. Take cauldron dishes as an example: the soup looks rich and thick, and it can't be separated from soy sauce. If you put soy sauce or soy sauce, you can't achieve the effect of soy sauce. Some people say that no amount of soy sauce can reach the color of soy sauce! The color can be done, but the taste of soy sauce will mask the taste of cauldron dishes. Every bite is soy sauce, which is not good!

To sum up, stewed meat, braised pork and braised pork are all inseparable from soy sauce.