luwei essence, soy sauce goes away!

lo-mei, with its attractive fragrance, is mouth watering. When cooking brine, there is a puzzling taboo: why not add soy sauce? Don't worry, let me solve this mystery and show you the mystery of lo mei!

Soy sauce's "upstart"

Soy sauce, as a big boss in the seasoning industry, has a strong salty flavor. Adding soy sauce to brine will overshadow the delicate taste of other spices in brine. The strong flavor of soy sauce will eclipse the supporting roles of brine and make it difficult to exert their unique charm.

Disrupting the balance of gravy

Delicious gravy is inseparable from the delicate balance between spices. The addition of soy sauce broke this balance and made the marinade too salty. Excessive salty taste will suppress other flavors and make the layering of lo-fi taste disappear. The sugar contained in soy sauce will also accelerate the deterioration of marinade and affect the storage period of marinade.

Distorted color, worrying appearance

The deep brown color of soy sauce will darken the color of marinade and lose the original attractive amber color. The attractiveness of pot-stewed dishes is greatly reduced, and the appetite of customers will be greatly reduced. The sediment in soy sauce will also increase the turbidity of marinade, which makes people flinch.

"side effects" of soy sauce

In addition to affecting taste and color, the addition of soy sauce will also bring other side effects. The rich amino acids in soy sauce combine with the moisture in marinade, which will produce unpleasant odor. Soaking in soy sauce brine for a long time makes the food surface sticky and the taste greatly reduced.

the soul of luwei lies in the material, not the sauce

the real luwei is about the rich flavor of the material, not the cover-up of soy sauce. Through careful selection and collocation, the fragrance of various spices in brine is perfectly blended to create an unforgettable taste feast. Soy sauce is just an auxiliary tool to enhance the umami flavor, and it is absolutely not allowed to usurp the host's role and destroy the overall flavor of lo-mei flavor.

the secret of the pot-stewed master

for the pot-stewed master, the application scenarios of soy sauce are limited. In the production of some specific dishes, soy sauce can be used as an aid for refreshing, but it must not be a distraction. The secret is to skillfully use other condiments, such as pepper, star anise, cinnamon, fragrant leaves, etc., to create a rich and fragrant pot-stewed taste.

A wise choice for diners

As diners, when tasting the braised pork, you may wish to give priority to the marinade with clear color and rich fragrance. Such a pot-stewed taste is often carefully cooked and does not rely on the cover-up of soy sauce. When tasting the marinade, carefully feel the blend of spices and appreciate the unique delicacy in the marinade.