1. Different Raw Materials

Light Soy Sauce is a kind of soy sauce, which is made from soybeans or black beans, flour as the main raw materials, artificially accessed to the seed song and fermented by the natural dew and sun. Soy sauce is a thick-colored soy sauce made by adding caramel on top of light soy sauce through a special process.

2, the role of different

Soy sauce is mainly used for seasoning, light color, so do the general stir-fry dishes or cold dishes when used more. Cooking with soy sauce can generally play a role in color and freshness, especially when doing braised dishes or stewed, marinated.

3, the use of different

The use of soy sauce: because the color of soy sauce is light, the taste of some salty, so the use of soy sauce to stir-fry or cold dishes, can be very good to meet the stir-fry or cold dishes only need a light color and enough salty demand, can be used to make dipping sauce, sauce, stir-fry, cold and so on. In addition to do some fishy ingredients, you can use soy sauce to remove the fishy flavor.

The use of soy sauce: soy sauce is mainly used for coloring, such as braised chicken, braised hooves fat and other dishes, out of the need for fresh taste, to achieve the color and flavor, you have to do a good job on the color of the preparation, and soy sauce is often used for coloring, after all, soy sauce is not enough salty, but coloring power is very strong, there is also a very fresh taste, do out of the roasted vegetables will be very good-looking color, to eat up there is a kind of Fresh flavor, so the old soy sauce is not suitable for stir-fry, cold dishes, will make the dish black.