Light soy sauce is more salty.

Soy sauce is lighter in color, usually reddish-brown, so it is often used in cold dishes or stir-fries. Soy sauce is more salty, so be careful how much you use when cooking.

Lao Soya Sauce is made by adding caramelized sugar on top of the soy sauce, sun-drying the extracted soy sauce for another 2 to 3 months, and then precipitating and filtering it, which makes it even stronger than the soy sauce. Soy sauce has a salty and slightly sweet taste, and is suitable for coloring, making it suitable for braised meat, roasted and marinated food, as well as cooking dark-colored dishes.

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Other commonly used soy sauces

One: Normal Soy Sauce is similar in brewing process to light soy sauce. The brewing process is similar to that of soy sauce, which is the usual type of soy sauce in most northern regions. Because of the heavy taste of the northern people, soya sauce is heavier than soy sauce, more salty flavor, sauce flavor is also more intense, but compared with the old soy sauce is a little inferior, so the ordinary soy sauce is between the old soy sauce and soy sauce is a comprehensive soy sauce. It is suitable for burning, stewing and stir-frying all kinds of northern dishes.

Two, steamed fish soy sauce. Steamed fish soy sauce is usually used to steam fish with a soy sauce, soy sauce as a raw material, and then add dark soy sauce, rock sugar, Huadiao wine and other flavoring ingredients boiled into, so the taste is more than ordinary soy sauce taste delicious sweet, more suitable for with seafood, fresh seafood light dishes and Guangdong intestinal noodles, to play a good effect of freshness.

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