First, the colors are different.

1, soy sauce: soy sauce is a thick color soy sauce made of caramel on the basis of soy sauce, which is brown and shiny.

2, soy sauce: soy sauce color is relatively light, reddish brown.

Second, it tastes different.

1, soy sauce: it tastes salty and sweet, and it tastes fresh and sweet after eating it in your mouth. Pumping means extracting. Light soy sauce is extracted from high-quality soybeans and wheat after fermentation and maturity. This soy sauce is a thick color soy sauce made by adding caramel on the basis of soy sauce, which is suitable for meat color and is an ideal helper for various Luzhou-flavor dishes.

2, soy sauce:: soy sauce is generally used for cooking, the taste is salty.

Third, the roles are different.

1, Soy sauce: When cooking, adding soy sauce can generally play a role in coloring and refreshing, especially when cooking or stewing stewed vegetables. When cooking, in order to make dishes play a good coloring role, it is necessary to add soy sauce as soon as possible, but not too early, otherwise it will reduce the nutritional value of soy sauce. It should be noted that soy sauce is not suitable for dipping or cold dishes.

2, soy sauce: soy sauce is a kind of soy sauce, with soybeans or black beans and flour as the main raw materials, artificially inoculated with koji, naturally exposed to the sun and fermented. Its products are ruddy in color, delicious and harmonious in taste, rich in flavor of lobster sauce, clear and transparent in liquid phase and unique in flavor.

Sogou encyclopedia-soy sauce

Sogou encyclopedia-soy sauce