Usage of light soy sauce: Light soy sauce is used for seasoning. Because of its light color, it is often used for general stir-fries or cold dishes, so as to maintain the original color of the dish and look refreshing.

Usage is mainly for dipping, mixing raw materials, making sauces, making soups, omelettes, cold salads, etc. Only a few drops can add flavor to various dishes. In addition, light soy sauce can handle ingredients with fishy smell.

For example, for steamed fish, kelp and other seafood products, adding an appropriate amount of light soy sauce can remove the fishy smell. Vegetarians can also add an appropriate amount of light soy sauce as stock when making soup.

Extended information

What is light soy sauce: Light soy sauce is a variety of soy sauce. It uses soybeans and flour as the main raw materials. It is artificially seeded and then dried naturally. Fermented. Its products are ruddy in color, delicious and harmonious in taste, rich in soybean flavor, clear and transparent in liquid phase, and unique in flavor.

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

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

Usage: Light soy sauce is used for seasoning. Because of its light color, it is often used in general stir-fries or cold dishes. Light soy sauce is suitable for cold dishes. It is not heavy in color and looks refreshing.

Preparation of light soy sauce: Light soy sauce is a variety of soy sauce. It uses soybeans or black beans and flour as the main raw materials. It is artificially added with seed koji, and is naturally exposed and fermented. Its products are ruddy in color, delicious and harmonious in taste, rich in soybean flavor, clear and transparent in liquid phase, and unique in flavor.

Identification

The umami flavor of soy sauce depends on the content of amino acid nitrogen. Generally speaking, the higher the amino acid nitrogen, the higher the grade of soy sauce, which means the better the quality. .

According to my country's standards for brewing soy sauce, amino acid nitrogen gt; 0.8g/100 ml is special grade; gt; 0.7/100 ml is first grade; gt; 0.55/100 ml is second grade; gt; 0.4 /100 ml is level three.

However, this does not mean that the higher the amino acid nitrogen, the better the soy sauce. Because the amino acid nitrogen in soy sauce is also very high, or some unscrupulous suppliers have added a lot of umami flavoring agents to it, and the amino acids are also very high, but this does not mean that it is a very good soy sauce.

Look at the color: You can pour the soy sauce into a white porcelain plate and shake the color. Light soy sauce is reddish brown, while dark soy sauce is tan and shiny.

Taste: Light soy sauce tastes salty; dark soy sauce has a delicious and slightly sweet taste when eaten in your mouth.

Preparation method: Light soy sauce is extracted from high-quality soybeans and flour after fermentation and maturity. Dark soy sauce is a thick-colored soy sauce made by adding caramel to light soy sauce through a special process.

Look at the usage:

Light soy sauce is used for seasoning. Because of its light color, it is often used in general stir-fries or cold dishes.

Dark soy sauce is generally used to color food. It is generally better used when making braised vegetables and other dishes that require coloring. Suitable for braised pork, braised food and cooking dark dishes.

Nutritional value

1. Blood enrichment: The main raw material of light soy sauce is soybeans or flour. These materials are rich in trace elements iron. After they are processed into light soy sauce, this The content of these nutrients has not weakened at all. After people usually eat soy sauce, they can quickly absorb and utilize the iron contained in it, which can promote the regeneration of red blood cells and has a very obvious blood-enriching effect.

2. Lower cholesterol: The condiment of light soy sauce contains a variety of natural trace elements and some minerals. After being absorbed by the human body, they can soften blood vessels, purify blood, and effectively remove cholesterol in human serum. Regular consumption of triglycerides and cholesterol can not only prevent hyperlipidemia, but also reduce the occurrence of arteriosclerosis and coronary heart disease.

Reference material: Baidu Encyclopedia-light soy sauce