When ancient people preserved meat, they would add a lot of refined salt to it. Salt reacts with meat to produce delicious juice. The high osmotic pressure formed by refined salt and water can kill most microorganisms, thus preventing meat from spoilage. Moreover, the enzymes in the meat will decompose the macromolecular substance protein into various amino acids, sarcosine and salt-tolerant yeast, and at the same time, it will decompose protein and produce a flavor substance, which is what we call sauce!
The first substance found in soy sauce is sauce! The soy sauce created in ancient times is also delicious. Like soy sauce now, many of them are industrial soy sauce. In ancient times, the cost of making soy sauce was relatively high and the time was relatively long. Only dignitaries can eat delicious soy sauce, and ordinary people can only eat dishes seasoned with refined salt. With the continuous development of society, more and more industrial soy sauce appears in front of us. So ordinary people can also eat soy sauce.
Now the soy sauce on the market is also divided into industrial soy sauce, and there is also a soy sauce brewed from pure grain. Soy sauce is generally extracted from soybeans, so it is best to brew soy sauce when buying soy sauce. Industrial soy sauce refers to soy sauce made by hydrolysis of amino acid solution. Although this kind of soy sauce is edible, its nutritional value is not higher than that of soy sauce brewed with pure grain.
Soy sauce on the market now is subdivided into soy sauce and soy sauce. So what does the word "soy sauce" mean? Don't be silly and confused, you won't use it wrong after reading it.
The word "smoke" refers to the tools used in the ancient brewing of soy sauce, mainly woven from bamboo. It is the same length as a jar, with a thick end and a thin end. Put the small head up in the sauce jar and let the soy sauce seep out slowly through the fine holes in the bamboo cage. This is called smoking. The color of soy sauce is lighter, and the color of soy sauce is darker after heating and fermentation.
It's also soy sauce, which is darker. It is more suitable for braised pork or braised dishes. The taste of soy sauce is salty, so we can use more soy sauce when cooking at home.
When cooking cold salad at home, it is best to choose soy sauce with extremely fresh taste. Very fresh soy sauce is better than the other two kinds of soy sauce, and the taste of cold sauce is better. This is why the cold salad cooked in the restaurant is so delicious!
No matter what brand of soy sauce and soy sauce, you must carefully look at its production ingredient list when choosing. The less ingredients used in the ingredient list, the higher its nutritional value. Choose soy sauce with short shelf life, so there are fewer preservatives in it. It is best to use up the bottled soy sauce in Kaifeng within two months. Don't leave it for long. Not only the nutritional value of soy sauce is lost, but also the flavor is lost with the air.
Well, this is the specific sharing of this article. Do you have any other different views on this? Welcome to share with us in the comments section. See you next time.