1, soy sauce

Soy sauce is a "sublimation version" of soy sauce. Adding caramel to soy sauce, the thick soy sauce made by special technology is brown and black, which can add color to meat food and is an ideal helper for all kinds of Luzhou-flavor dishes. Soy sauce is salty and slightly sweet, with rich flavor. Especially when cooking stewed or marinated vegetables, add soy sauce appropriately, add some color, and enhance freshness and taste. It should be noted that when cooking, to make the dishes look "good-looking", you need to put soy sauce early, but not too early, otherwise it will reduce the nutritional value of soy sauce, and you should grasp the "degree".

2. Ordinary soy sauce

Ordinary soy sauce is similar to the brewing process of light soy sauce, and it is a regular variety of soy sauce in most parts of northern China. Because northerners have a heavy taste, ordinary soy sauce is heavier in color, saltier in taste and richer in sauce flavor than soy sauce, but slightly inferior to soy sauce, so ordinary soy sauce is a comprehensive soy sauce between soy sauce and soy sauce. Suitable for cooking, stewing and frying all kinds of northern dishes.

Soy sauce is fermented from soybeans, and ingredients such as starch, wheat and salt are added in the fermentation process. Soy sauce is a delicious condiment because it contains amino acids. The higher the composition of these substances, the better the quality of soy sauce and the more delicious it tastes. Of course, even if it tastes good, it is not necessarily good quality soy sauce. Some soy sauces may be added with umami and other ingredients, or artificially added with amino acids, which are not good soy sauces.