1, different raw materials.
Light soy sauce is a kind of soy sauce, which is made of Sophora japonica, soybeans, black beans and flour as the main raw materials, artificially inoculated with distiller's yeast and naturally exposed to the sun for fermentation. Soy sauce is a kind of thick soy sauce which is made by adding caramel on the basis of soy sauce through a special process.
2. Different roles.
Soy sauce is mainly used for seasoning and its color is light, so it is often used when cooking common stir-fried dishes or cold dishes. Adding soy sauce to cooking can generally play a role in coloring and refreshing, especially when cooking braised dishes or braised dishes.
3. The usage is different.
Usage of soy sauce: Because soy sauce is light in color and salty in taste, using soy sauce to stir-fry or cold salad can meet the needs of stir-fry or cold salad with light color and salty enough taste, and can be used for dipping sauce, mixing juice, stir-fry and cold salad.
Usage of soy sauce: soy sauce is mainly used for coloring and needs to be delicious. In order to achieve color, fragrance and taste, soy sauce is used for coloring. After all, soy sauce is not salty enough, but it is strong in coloring and delicious.
Characteristics of soy sauce:
The sweetness in soy sauce mainly comes from glucose and maltose produced by starch hydrolysis in raw materials by Aspergillus amylase, followed by glycine, alanine, threonine and proline in free amino acids produced by protein hydrolysis. Glycerol produced by hydrolysis is slightly sweet during fermentation.
There are more than twenty kinds of organic acids in soy sauce, and the acidity of soy sauce is the most suitable (acid 1.5%), which can produce a refreshing feeling and increase the taste of soy sauce. There are bitter substances in the ingredients of soy sauce, but the bitterness has changed and disappeared in the synthesis of soy sauce.
Under normal circumstances, soy sauce should be added with salt, first add soy sauce, and then add appropriate amount of salt after determining soy sauce, that is, the so-called "first color mixing, then seasoning" soy sauce has three changes during heating: sugar decreases, acidity increases, and color deepens. Therefore, we must grasp the scale of soy sauce color matching to prevent the finished dishes from being too dark.