Soy sauce and soy sauce are fermented and processed. Soy sauce is caramel and dark, and is generally used to color food. Soy sauce is generally used for cooking. It tastes salty. Soy sauce tastes delicious and slightly sweet.

Soy sauce and soy sauce are both made by brewing and fermentation.

Light soy sauce

Color: The color of light soy sauce is reddish brown.

Taste: Soy sauce is used for general cooking and tastes salty.

Usage: soy sauce is used for seasoning. Because of its light color, it is often used for cooking or cold dishes.

Production of soy sauce: Soy sauce is a variety of soy sauce, which is made of soybean and flour as the main raw materials, artificially inoculated with koji, and naturally exposed to the sun for fermentation. Its products are ruddy in color, delicious and harmonious in taste, rich in fermented bean flavor, clear and transparent in wine body and unique in flavor.

dark soy sauce

Color: Soy sauce is caramel, dark, brown and shiny.

Taste: Eating in the mouth has a delicious and slightly sweet feeling.

Uses: generally used for food coloring. For example, it is better to use it when cooking dishes that need coloring, such as braised pork.

Production of soy sauce: Soy sauce is made by drying the squeezed soy sauce for 2~3 months, and then precipitating and filtering to obtain soy sauce. Its product quality is richer than soy sauce.

The flavor of soy sauce and soy sauce.

The umami taste of soy sauce depends on the content of amino acid phthalein nitrogen. Generally speaking, the higher the amino acid phthalein nitrogen, the higher the grade of soy sauce, which means the better the quality. According to China's soy sauce brewing standard, amino acid nitrogen 0.8 g/100 ml is the super grade; "0.7/ 100 ml is the first level;" Secondary is 0.55/ 100 ml; "0.4/ 100 ml is level 3. But it doesn't mean that the higher the amino acid phthalein nitrogen, the better the soy sauce. Because the amino acid phthalein nitrogen of soy sauce is also very high, or some unscrupulous suppliers add a lot of umami flavor to it, and the amino acid is also very high, it does not mean that it is completely good soy sauce.

Distinguish between soy sauce and soy sauce

Look at the color: you can pour soy sauce into a white porcelain plate and shake the color. Soy sauce is reddish brown, while soy sauce is brown and shiny.

Taste: soy sauce is salty; Soy sauce has a delicious sweetness when eaten in the mouth.

Buying soy sauce depends on the brand.

When choosing soy sauce, see if there is a QS mark on the packaging of soy sauce, which is the access mark for soy sauce to enter the market; See if the soy sauce is brewed or blended. If soy sauce is not marked with brewing or blending, it is an unqualified product. Finally, it depends on whether the label indicates whether it is used with meals or cooking, because the hygiene indicators of the two are different. Soy sauce for rice can be eaten directly, and the hygiene index is good, while soy sauce for cooking can not be eaten directly, but can only be used for cooking and cooking.

Excerpt from OpenRice Food Network