The varieties of soy sauce are rich and colorful. In recent years, many new varieties have come into our sight. For these soy sauces, we should know and understand them, so as to give full play to their advantages when cooking delicious food. In our daily life, we use soy sauce and soy sauce the most. Here we will introduce the difference and usage of soy sauce and soy sauce in detail.

"pumping" is an industrial term, and the production process of soy sauce is fermentation to maturity, and finally pumping oil. Generally speaking, light-colored soy sauce is soy sauce, while dark soy sauce is soy sauce. Comparison between light soy sauce and light soy sauce

Light soy sauce

Color: Light soy sauce is reddish brown.

taste: light soy sauce is used for general cooking and tastes salty.

use: light soy sauce is used for seasoning, so it is often used when cooking common stir-fried dishes or cold dishes because of its light color.

production of soy sauce: soy sauce is a variety of soy sauce, which is made from soybean 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 fermented bean flavor, clear and transparent in body and unique in flavor.

dark soy sauce

color: dark brown and shiny with caramel color added to dark soy sauce.

taste: it tastes delicious and slightly sweet when eaten in the mouth.

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

making of soy sauce: soy sauce is made by drying the squeezed soy sauce for 2-3 months on the basis of soy sauce, and then precipitating and filtering to obtain soy sauce. The quality of its products is richer than that of soy sauce.

both soy sauce and soy sauce look black, but obviously soy sauce is darker. The color of soy sauce is relatively light, and a few drops of soy sauce alone will appear brown, but even if there is only one drop of soy sauce, it is black, so the effect of soy sauce is stronger, but soy sauce does not play a big role in color matching. Many Jiangsu, Zhejiang and Shanghai dishes pay attention to thick oil red sauce, which is suitable for soy sauce color matching.

Usually, when cooking, most of the seasoning is light soy sauce to assist the seasoning with salt, especially in many places that like salty and spicy flavors. The soy sauce is suitable for foods with light taste, especially the dishes that are inherently sweet, and the sweetness is increased while the color is mixed. The most classic is braised pork. Relatively speaking, soy sauce is salty and has a wider range of uses, such as curing meat instead of salt, mixing stuffing, dipping sauce, etc., which are all good condiments; The soy sauce is sweet in taste and deep in color, which can be used to mix noodles or make cold dishes.