Different colors: Soy sauce has a lighter, reddish-brown color. Traditional soy sauce is between Sriracha and Raw Soy Sauce and is heavier in color.

Soy sauce tastes salty and light, soy sauce tastes slightly sweet at first, but with less sugar as it heats up, it will be more salty than soy sauce, so if both are used in stir-fry, soy sauce can be slightly more, soy sauce must be less, otherwise it will easily lead to salty dishes. Soy sauce needs to be heated for a long time in order to produce a rich, saucy flavor. If the cooking time is greater than 40 minutes choose soy sauce, will make the dish taste more mellow.

Use of Soy Sauce:

Soy sauce is used for seasoning, because of its light color, so it is mostly used for general stir-frying or cold dishes, so as to maintain the original color of the dish and appear refreshing. It can be used for dipping, mixing, juicing, soups, omelettes, cold dishes, etc. It only takes a few drops to add fresh flavor to various dishes.

Additionally, soy sauce can be used to treat ingredients with a fishy odor, such as steamed fish, seaweed, and other seafood products, and adding the right amount of soy sauce can help remove the fishy effect. Vegetarians can also add the right amount of soy sauce as a stock when making soup.