Current location - Recipe Complete Network - Healthy recipes - Is there a difference between extremely fresh taste and light soy sauce?
Is there a difference between extremely fresh taste and light soy sauce?
Soy sauce light soy sauce is used for seasoning, mostly used for seasoning in cold dishes or stir-fried dishes; Extremely umami flavor is mostly used for cold cooked food, and no seasonings such as monosodium glutamate, chicken essence and sugar need to be added. The dishes made are good in appearance and delicious.

Soy sauce: generally refers to soy sauce. Traditional soy sauce is fermented by traditional techniques. After natural fermentation, it presents the characteristics of bright red color, clear posture and delicious taste. Nowadays, soy sauce generally refers to light-colored soy sauce produced by drenching process or high salt dilution process.

Extremely fresh flavor refers to a compound soy sauce product with outstanding fresh flavor. Mainly used for cooking, adding flavor, dipping and cold salad. It is similar to soy sauce in light color, but it is more delicious and slightly thicker than soy sauce.

First of all, soy sauce and soy sauce are the most commonly used. Soy sauce is generally used to make cold dishes, and soy sauce is more for cooking. The ingredients of soy sauce are similar to those of soy sauce, except that soy sauce is caramelization, thicker and darker. Generally, you need to add soy sauce when coloring.

For example, when we cook braised pork, the most essential thing is to smoke old cigarettes. Smoke can be released when cooking, which will make the finished product less boring.

Finally, the taste is extremely fresh. In fact, the taste is extremely fresh and soy sauce are interchangeable, but something refreshing is added on the basis of soy sauce, and the taste is extremely fresh. The extremely fresh taste is actually a combination of soy sauce and monosodium glutamate or chicken essence.