There are many types of soy sauce, including light soy sauce, dark soy sauce, and soy sauce. Each has its own purpose. Light soy sauce is commonly used in cold dishes. It is used for seasoning and will be particularly delicious. Dark soy sauce is used to improve color. The disadvantage is that the dishes made with dark soy sauce will turn a little black. Many main dishes have different uses. In the kitchen, sugar color is used to replace dark soy sauce. The advantage is that it is convenient to use compared with sugar color. Because it is convenient, dark soy sauce can be used instead. Seasonings are produced through continuous development and improvement in response to people's increasingly diversified and customized requirements. Each seasoning, in its special requirements, is actually equivalent to the highlight of the painting. The right one is the best. There is no best seasoning, only the most suitable taste. Light soy sauce is a kind of soy sauce. It uses soybeans or black beans and wheat flour as the main raw materials. It is manually seeded and then dried and fermented into English. The color is relatively light and light brown.

Light soy sauce is used for general cooking and has a salty taste. The purpose of light soy sauce is for seasoning. It is light in color, so it is used more often when making general cooking or cold dishes. Dark soy sauce is a thick-colored soy sauce made by adding toffee to light soy sauce through a special process. It is suitable for meat food color enhancement. Dark soy sauce is an indispensable condiment in cooking. Adding dark soy sauce to dishes can improve the taste and color. Soy sauce, also known as Zhuhou sauce, is mainly brewed from soybeans, wheat, and salt through oil refining, fermentation and other processes. The chemical composition of soy sauce is relatively complex. In addition to salt, there are also a variety of carbohydrates, glycogen, organic matter, melanin and seasonings. The emphasis is on sweetness, but there are also fresh flavors, aromas, etc. It can enhance and improve the taste of dishes, and can also add or change the color of dishes.

The working people in ancient my country had already mastered the brewing and processing technology thousands of years ago. There are generally two types of soy sauce: dark soy sauce and light soy sauce: light soy sauce is saltier and is used to enhance the flavor; dark soy sauce is lighter and is used to enhance the color. Soy sauce is actually light soy sauce and dark soy sauce! Dark soy sauce is the first processing technology of soybean soy sauce. It is darker in color and has a strong sauce flavor. It is generally used for color tone. Light soy sauce is the second process of soybean brewing. It is lighter in color and delicious. It is good for making sauces or dishes. Soy sauce is an indispensable condiment for daily cooking. Due to the improvement of our living standards, soy sauce is divided into light soy sauce and dark soy sauce. Light soy sauce must be made from soybeans or black beans and wheat flour as the main raw materials, added with seed koji, and then naturally exposed to the sun.

It is fermented and has a light color and fresh taste, so it is usually used more often when cooking or salad dishes. Dark soy sauce adds caramel color to light soy sauce, so the dark soy sauce is darker in color, showing dark brown. Suitable for heavy-colored dishes such as braised pork ribs. Light soy sauce is light in color and tastes salty. Try to avoid adding salt after using light soy sauce to prevent the dish from becoming salty. Add light soy sauce to cooked dishes when they are almost cooked; add light soy sauce to cold dishes as they are eaten to prevent the water content of the lettuce from affecting its quality. The taste of dark soy sauce is more delicious, it tastes a bit sweet and has a strong color, which acts as a coloring. Therefore, dark soy sauce is added to braised fish fillets or boiled meat after boiling water. On the one hand, the meat has a sauce flavor and on the other hand, the color is beautiful.