Tools/raw materials

Dark soy sauce, light soy sauce, soy sauce, soy sauce, oyster sauce

Methods/steps

First: Introduction Let’s take a look at light soy sauce and dark soy sauce:

Dark soy sauce and light soy sauce first came from the Guangdong area. In fact, they are both soy sauces. The so-called “soy sauce” means “extraction”. Soy sauce is brewed using the traditional ancient method. A jar of sauce needs to be fermented for at least half a year, and the first soy sauce extracted after that is called "light soy sauce".

Dark soy sauce is based on light soy sauce. The squeezed soy sauce is sun-dried for 2-3 months, and then it is settled and filtered to become dark soy sauce. Its product quality is richer than light soy sauce. Some exquisite dark soy sauces require more than a year to ferment and dry.

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The difference between light soy sauce and dark soy sauce:

1. In terms of color, the color of light soy sauce is light and reddish brown; The color of dark soy sauce is dark, closer to black. In terms of taste, light soy sauce is lighter, while dark soy sauce is saltier.

2. The most important thing is that the two are used in different situations. Light soy sauce is generally used to mix with cold dishes, or to add freshness when stir-frying; dark soy sauce is generally used for coloring when braised.

It can be simply recorded as: light soy sauce for seasoning and freshness, dark soy sauce for brightening and coloring.

Dark soy sauce is more suitable for making various braised dishes. It can make the color of the dishes more rosy and shiny, making them look very appetizing. When stewing meat, if you need to use light soy sauce and dark soy sauce together, then a ratio of almost 3:1 will be enough.

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Second: Introduce soy sauce:

Steamed fish soy sauce is actually soy sauce, soy sauce is actually soybeans, and soy sauce is Soy sauce brewed from soybeans only has different names in different places, just like the names of soybeans and soybeans.

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Third: Introduce the extremely fresh flavor:

The most delicious flavor is also a kind of soy sauce, which is characterized by the appearance of the sauce. Light brown and clear, rich in black soy sauce, outstanding umami flavor, mellow taste and aftertaste, it is used for cooking or dipping or cold dishes. Many families simply do not prepare condiments such as chicken essence and MSG, and use extremely fresh flavors instead. , other banquet soy sauce, braised soy sauce, etc., all add different food additives to the soy sauce to ensure different flavors. You can choose according to your own preferences.

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Fourth: Introduce oyster sauce:

Oyster sauce is a seasoning made from oysters, that is, oysters, as the main raw material. It is used for cooking Adding oyster sauce when cooking can greatly enhance the flavor of the dish.

The so-called oyster sauce is not oil. It is actually the concentrated juice of the remaining soup when cooking oysters. Because of its high nutritional value, people often call oyster sauce the milk of the seabed.

Oyster sauce is rich in trace elements and amino acids, mainly zinc. There’s also taurine, which boosts our immunity. Oyster sauce is very versatile and goes well with many ingredients. Whether it is abalone, sea cucumber or tofu and rapeseed, it can add a lot of color to each other.

It should be noted that: after opening the bottle of oyster sauce, you must avoid direct sunlight; it cannot be placed in a place with high temperature and humidity; it is best to cover it and store it in the refrigerator. Otherwise, you will find that your oyster sauce becomes thinner and thinner, and will become the same as soy sauce. At this time, you cannot have the oyster sauce, so try not to buy a large bottle when buying it.

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Fifth: Introduce fish sauce:

Fish sauce is popular in the South and Southeast Asia It is very common. It uses small fish and shrimp as raw materials and is pickled, fermented and boiled to obtain a very delicious juice. It is light amber in color, salty and fresh.

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Notes

In life, you must know how to use food and supplementary materials reasonably. Not only can you maintain health, but their reasonable and accurate use and intake can also make you healthy. You make tastier dishes.