Different characteristics: extremely fresh soy sauce is mainly used for steaming, cooking and other dishes, and can also be cold. Light soy sauce belongs to brewing soy sauce. Because of its light color, it is mostly used to cook dishes with light color and can be used as a cold salad.

A jar of sauce needs at least half a year's fermentation, and the first bite of soy sauce extracted after fermentation is called soy sauce. The so-called soy sauce is the soy sauce obtained after several months of drying and evaporation of some water. The taste of soy sauce is salty, but the taste of soy sauce is light, so soy sauce is generally used for seasoning and refreshing vegetables or cooking.

Matters needing attention in soy sauce

Don't eat too much soy sauce, whether it's cold soy sauce or light soy sauce. There is more salt in soy sauce, which seems inconspicuous, but it actually has a certain impact on health. ?

According to international standards, adults can eat 6g of salt every day, but many people eat more than this standard. Soy sauce is a humble ingredient. Excessive salt intake will cause difficulty in body regulation, leading to high blood pressure and arrhythmia. I hope everyone will pay more attention.