1. Oyster sauce is not oil, but the soup left after cooking oyster sauce when processing oyster sauce (also known as oyster sauce). This soup is oyster sauce after filtration and concentration. It is a nutritious and delicious condiment. It contains amino acids with high nutritional value, such as valine, leucine and lysine, which are essential for human body. Oyster sauce is very convenient to use and has a wide range of seasoning. All salty foods can be seasoned with oyster sauce.

2. The raw materials of soy sauce are protein and starch. Plant protein is taken from soybean cake after soybean oil extraction or soybean meal after solvent extraction, and also replaced by peanut cake and broad bean. In traditional production, soybeans are the main products. Wheat and bran are widely used as starch raw materials, and some of them are replaced by broken rice and corn. Flour is the main raw material in traditional production. Then it goes through a series of working procedures such as mixing, cooking, koji making and fermentation. The best use of soy sauce is the cooking of braised pork, red steak, halogen and sauce. At this time, amino acids in soy sauce react with salt to produce monosodium glutamate, which can make dishes delicious, and amino acids react with sugar to produce attractive sauce flavor. At the same time, the brownish red pigment in soy sauce can also play a role in coloring, fixing color and improving the color of dishes.

3. Soy sauce and soy sauce are both brewed and fermented.

A. 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.

B. 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.

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 cooking can not be eaten directly, but can only be used for cooking and cooking.