The development of the times has also enriched the seasonings in the kitchen. Southerners eat exquisitely. With different brewing and production techniques, soy sauce, which increases the flavor, is subdivided into different types, such as soy sauce, soy sauce, oyster sauce, etc., which have different functions, usage and dosage. The following knowledge is broken down for everyone.
Usage: the sauce is rich in flavor, delicious and salty, and elegant in color. It is used to increase umami and salty taste, and is mostly used for stir-frying and cold salad.
First of all, a concept, whether it is soy sauce, soy sauce, or extremely delicious, comes from a brewing tank. It is made of grains such as soybeans, black beans and wheat, which are artificially inoculated with koji, fermented and dried. The word "pumping" here means pumping.
In the brewing process, soy sauce with different qualities is extracted in different time periods. The first extraction called "head oil extraction" has the best quality and the highest amino acid nitrogen content, so it tastes freshest and fragrant, and it can be extracted many times later, of course, the quality will get worse later. Light soy sauce is the first few soy sauces extracted in the process of brewing soy sauce, which are mixed according to a certain proportion, and also marked "first soy sauce". This kind of soy sauce is generally the most expensive in supermarkets.
Usage: The color is thick and dark red, and the taste is slightly sweet. It is used to add color to dishes, which is often called soy sauce color. It has a certain refreshing effect. Mostly used in stews, pot-stewed dishes and meat cooking.
The traditional way of soy sauce is to extract a part of soy sauce, and the rest will continue to dry and ferment for a long time. After precipitation and dehydration, the dark and ruddy soy sauce will be obtained.
At present, the common soy sauce is usually mixed with caramel color and soy sauce, which can reduce the cost and production time. The color of soy sauce will be very deep and beautiful, and it is the best for coloring dishes, but the content of amino acid nitrogen is relatively low, and the refreshing effect is relatively poor.
Usage: The color is slightly darker than that of light soy sauce, and the taste is extremely fresh, sweet and fragrant. It is used to increase the umami taste of dishes, mostly for stir-frying and cold salad.
Extremely fresh flavor can be regarded as an "enhanced version" of light soy sauce. It is based on light soy sauce, adding more seasonings that can increase the umami flavor, such as chicken essence and monosodium glutamate. Don't reuse these seasonings that increase the umami flavor after using them, because they are a kind of compound seasoning. When cooking cold dishes, it will be very good to use some extremely fresh flavors, but the more you use them, the better. A mouthful of monosodium glutamate will not taste delicious.
Usage: The color is between light soy sauce and light soy sauce. It tastes salty and fresh, and has a sauce flavor. It can also be used for color enhancement. It has a wide range of uses and can be used instead of light soy sauce and light soy sauce in home cooking.
Soy sauce is the most traditional seasoning. It has the characteristics of light soy sauce and dark soy sauce, which can increase the umami and salty taste and add color to dishes. It is enough to use soy sauce only in home cooking, especially when the older generation cooks dishes, they will prefer to use soy sauce to make them.
Usage: Oyster is rich in fragrance, moderately thick and has high nutritional value. It is used to increase the umami flavor, and is mostly used for cooking, making soup, cold salad and vegetarian dishes.
Oyster sauce was invented only over a hundred years ago. It was discovered by accident when Li Jinshang, a native of Xinhui, Guangdong, cooked oysters, and later created a powerful condiment empire. Different from soy sauce brewed by soybeans, oyster sauce is a soup made by boiling oysters. The properties of the seasoning after filtration and concentration are also different from those of soy sauce brewed, which is not suitable for long-term heating, and the heat will make the oyster flavor escape. Oyster sauce can be used instead of monosodium glutamate and soy sauce, and its nutritional value will be higher.
Finally, to sum up, soy sauce is used to increase umami and salty taste, soy sauce is used to color dishes, soy sauce is used to increase umami, salty taste and color, and oyster sauce is used to add umami and oyster flavor to dishes. Different seasonings have different usages. These are the basic knowledge that needs to be understood in cooking dishes, and cooking will get better and better.