In fact, the so-called secondary processing of soy sauce has been around for nearly 20 or 30 years. Why? There are two main reasons:

First: The innovation and development of catering have made the pace of food delivery extremely fast, and compound seasonings can effectively solve this problem.

Second: Because basically all soy sauce products in our country are blended and produced by industrial chemicals. For example, most soy sauce production cycles now only take 3-7 days. This causes this instant soy sauce to have an extremely sour, astringent, and rusty taste, which cannot be masked by various umami substances and additives, and it is impossible to put it into the pot directly. That's why most of the copied soy sauces were born.

The copied soy sauces currently used in catering are mainly clear soy sauce and sweet soy sauce from Sichuan cuisine; scallion soy sauce and shrimp soy sauce from Huaiyang cuisine; soy sauce from Cantonese cuisine; and mushroom soy sauce from northwest Inner Mongolia. represent.

Their unique feature is to add a series of seasonings and materials to the soy sauce, and then cook it to remove the various original odors of industrial soy sauce and give the soy sauce a stronger taste. .

At the same time, due to the re-cooking, the preservatives of the industrial soy sauce itself are destroyed, and the shelf life of the finished product ranges from 15 days to 6 months. Generally speaking, the shelf life of replica soy sauce will be within 10 days.

Let’s briefly talk about various methods of copying soy sauce. The first one: Sichuan style clear soy sauce. Sichuan-style clear soy sauce is mainly used to prepare some refreshing cold dishes, stir-fry some light vegetarian dishes, and mix with some cold noodles. Prepare 500 grams of soy sauce and 300 grams of water. Set aside. 50 grams each of onions, ginger slices, and garlic slices, 20 grams of rock sugar, 50 grams each of carrot peel, root coriander, cucumber peel, celery leaves, and lettuce leaves. Set aside. Heat a little oil in the pot, add onion, ginger and garlic slices and saute until fragrant, then add soy sauce and water, rock sugar and various fresh ingredients. Bring to a boil over high heat, then simmer over low heat for half an hour and then filter. The second type: Sichuan-style sweet soy sauce. Sichuan-style sweet soy sauce can be said to be the soul seasoning of Sichuan cuisine. It is an essential seasoning for all cold meat and vegetable dishes, most hot and braised dishes, and most pasta dishes. For example, if there is no sweet soy sauce, the white meat with garlic paste can only be called cold pork slices; the couple's lung slices can only be called cold beef offal. 500 grams of soy sauce, 150 grams of brown sugar, 50 grams of rock sugar, star anise, cinnamon, bay leaves, cloves, strawberry, kaempferol, white cardamom, and a little Amomum villosum. Set aside. Pour in soy sauce, brown sugar, and rock sugar. After boiling, pour in all spices. Add a little cooking wine, bring to a boil over high heat, simmer over low heat for about an hour, until only half of the original amount is in the pot, then filter. The third type: scallion oil and soy sauce. This type of soy sauce is mostly used for mixing cold dishes, preparing fillings, and steaming river fresh seafood. Prepare 350 grams of rapeseed oil, 400 grams of light soy sauce, and 100 grams of dark soy sauce. 100 grams of onions, 300 grams of shallots, 30 grams of rock sugar, appropriate amount of star anise, cinnamon, and cloves. Set aside. Shred the onion and cut the shallot into sections. When cutting, pay attention to separate the white and green scallions. Pour vegetable oil into the pot and heat it to remove the raw smell. Add the onions and fry until they are wilted and brown, then take them out. Then fry the green onions until they are brown and brown, then take them out. Finally, add the green onions and cook until they turn black and brown. Then take them out. Out for use. Heat the oil to 60%, pour all the light and dark soy sauce into the vegetable oil, stir quickly to combine. The fourth type: shrimp soy sauce. Shrimp soy sauce is an essential condiment for Gaoyou and Yangzhou Yangchun noodles. It is also an essential seasoning for some shrimp dishes. Shrimp is also a must-have dipping sauce for white-cut meat and shrimp-cut chicken. 400 grams of light soy sauce and 100 grams of dark soy sauce. 100 grams of dried shrimps, 50 grams each of ginger slices and shallots. 30 grams of strong liquor and 50 grams of rock sugar. Set aside. Cinnamon, cloves, and asarum are appropriate. Set aside. Boil light soy sauce, dark soy sauce, and rock sugar, then add ginger slices, green onions, and dried shrimps. Pour in the white wine to remove the fishy smell, add the spices and bring to a boil over high heat, then simmer over low heat for half an hour. The fifth type: Soy Sauce King. Soy sauce is one of the most versatile condiments in Cantonese cuisine. You can see it basically everywhere, such as the famous Soy Sauce King Pigeon. Prepare 500 grams of light soy sauce, 100 grams of earth fish meal, 50 grams of shrimp heads, 100 grams of rose wine, diced mushrooms, ginger slices, onions, garlic slices, cucumber peels, carrot peels, coriander, leeks, celery, apple slices, lemon slices, Set aside appropriate amount of fish sauce. Add 100 grams of water into the pot, pour all the ingredients into the pot and bring to a boil over high heat, then simmer over low heat for half an hour and then filter.