Is soy sauce an essential seasoning for frying meat? Different production methods; To make soy sauce by traditional methods, soybeans or black beans are usually mixed with wheat flour, and after the first fermentation, bean embryos are put into a crock, and then salt water is poured to continue fermentation and precipitation. With the help of distiller's yeast, protein in bean food is decomposed into carbohydrates and other chemicals, and then converted into carbohydrates that can produce fresh flavor. The first wave of soy sauce obtained through the whole brewing process is also called head pumping; When waiting for the second time, the salt solution is introduced into the tank again, and then the soy sauce obtained after alcohol drying is called the second pumping; The third wave of pumping obtained by this circulating system is called tertiary pumping. The soy sauce we usually eat is made by blending these three kinds of soy sauce in different proportions.

On the premise of soy sauce, fresh materials such as chicken essence, old rock sugar, carved wine and some additives are added, and the soy sauce obtained after boiling is seafood soy sauce. From the production method, seafood soy sauce is made by adding fresh ingredients such as chicken essence, old rock sugar and carved wine to soy sauce. The production steps are complicated and a lot of ingredients will be added.

Can I use steamed fish soy sauce instead of soy sauce? The appearance is different; The appearance of soy sauce is light in color, light brown and looks a little shiny; The appearance color of seafood soy sauce is slightly darker than soy sauce, which is dark brown and contains some texture. If you put the Aquarius of soy sauce and seafood soy sauce upside down, their positions are not significant. If compared, the hanging level of seafood soy sauce is more significant than that of soy sauce. From the appearance, the color of soy sauce is light brown, which looks a little shiny; The color of seafood soy sauce is dark brown and contains texture. Compared with the level of wall hanging, seafood soy sauce has greater significance.

It tastes different; The taste of soy sauce tastes a little salty, and there is also a little fresh fragrance inside; Seafood soy sauce tastes salty and delicious, with a unique slightly sweet taste, which is very delicious. From the taste point of view, the taste of soy sauce is sweet, and the taste of seafood soy sauce has a fresh and sweet taste besides salt.

Different methods of use; Soy sauce is widely used. When it is used for curing meat, it can remove the fishy smell and increase the taste. When used in cooking style, it can bring the effect of improving salt taste; In addition, it can also be used as a seasoning for cold salad and a dip for various materials. Use soy sauce when cooking, usually when the pot is ready. Seafood soy sauce is often used in steamed, steamed and other dishes that must maintain the original ecology of ingredients. If you steam fish, you often use seafood soy sauce, which can bring fresh ingredients and make the dishes more delicious.