Difference between Sriracha and Braised Soy Sauce: different colors, different processes, different uses.

1, the color is different

From the appearance of the color of the two soy sauce, braised soy sauce is darker compared to soy sauce, soy sauce is in the base of soy sauce to continue to ferment, and braised soy sauce is in the fermentation of soy sauce is completed after the addition of the caramel color, and then after a special production process to become a thick color soy sauce. The coloring of the soy sauce is stronger than that of the dark soy sauce.

2, the process is different

From the two soy sauce processing method, the old soy sauce is after a few months of drying, evaporation of part of the water after the soy sauce, some of the better quality of the old soy sauce even fermentation, drying time are more than a year. In fact, it is also soy sauce, but braised soy sauce is darker in color, braised soy sauce is more salty, and the composition of Sriracha is more complex.

3, the use of different

From the use of the two soy sauce, in fact, the two soy sauce have a very wide range of uses, due to the soy sauce flavor levels than the braised soy sauce is richer, the most important to the salty, and the use of soy sauce than the braised soy sauce is more extensive, not only can be used for the production of a variety of braised dishes, but also can be used for the production of some of the It is also a good product to enhance the flavor and color of vegetables.

Types and Uses of Soy Sauce in Daily Life

1, light soy sauce: lighter in color than soy sauce, but also more salty in taste, so it is generally used in cold dishes or stir-fried vegetables.

2, dark soy sauce: dark color and sticky, but slightly sweet taste compared with soy sauce, mostly used for stewed vegetables and stewed meat, marinated meat and other uses.

3, taste of fresh: delicious flavor, taste than soy sauce lighter. Mostly used for cold or point dipping.

4, seafood soy sauce: bright color, fresh flavor can be, retaining the original flavor of the ingredients. Mostly used for: cold or seafood dip.

5, steamed fish soy sauce: belongs to a kind of soy sauce, sweet taste in the mouth back to the sweet, rich taste level. Mostly used for: steamed fish, steamed seafood.

6, a fresh soy sauce: belongs to a kind of soy sauce, the taste contrast to be savory some, slightly black beans and soy sauce; more for the use of white or burned vegetables.