In view of the difference between these three seasonings, I also learned it from the chef in the kitchen of a restaurant. Why are the dishes fried in restaurants more delicious than those cooked at home? The key reason is that they used this seasoning properly.
The difference between light soy sauce, extremely umami and first-class umami is 1, and the colors are different.
Light soy sauce tastes very fresh. Strictly speaking, they all belong to the category of light soy sauce, but they do have certain differences in color. Compared with light soy sauce, the taste is extremely fresh, and the color of light soy sauce will be lighter.
The color of soy sauce is dark red, very shiny, and the color with very fresh taste is dark brown, but its brightness is not as high as soy sauce, and the color of fresh products is very light and transparent.
2. The main uses are different.
As long as they belong to the category of light soy sauce, the key function is to refresh them when they are used. Compared with the three, the taste of light soy sauce is the most important, so it is often used in high-temperature cooking. Because the smell of light soy sauce will evaporate when cooking at high temperature, if you choose light taste and fresh seasoning, you will not achieve practical results.
The light taste is extremely fresh. When used, it is mainly used to make cold salad or dip, which can refresh and taste, and it is not easy to interfere with the taste of the dish itself because of its heavy taste.
3. The raw materials produced are different.
In the case of making soy sauce, it is mainly produced by cooking soybeans and adding rice koji, which becomes mellow and moldy. Compared with Yipin Xian, which tastes extremely fresh, it has no other edible additives, so the taste of soy sauce will be purer and the most fragrant.
However, in the case of extremely fresh taste, in addition to soybeans, various edible additives and their salts, wheat, sodium glutamate and other ingredients will continue to be added, so the taste is not very pure compared with soy sauce.
Is soy sauce the same as soy sauce? Although soy sauce and soy sauce have the same production process, they have many differences and do not belong to the same seasoning. In the case of soy sauce manufacturing, soy sauce is obtained from a soy sauce jar 1 soy sauce. After obtaining, the remaining soybeans will continue to be added with toffee to make them mellow again, thus obtaining soy sauce.
There is also color difference between soy sauce and soy sauce. Soy sauce has a strong color, so it is often used to color dishes. It is necessary to use soy sauce when making special dishes such as braised dishes and braised pork. Light soy sauce is light in color, but it tastes fresh, so it is often used to refresh.
The color and taste of soy sauce are often different. A very big factor is the determination of brewing time. The brewing time of light soy sauce is 3~5 months, while the brewing time of light soy sauce is longer, usually 8~ 10 10 months. With the change of time, light soy sauce will gradually change into soy sauce.
Finally, I remind you that you should also pay attention to soy sauce and soy sauce. Soy sauce can be used as soy sauce, but soy sauce cannot be used as soy sauce. Do you have a faster understanding of the main uses of these two applications? That's all I know. Can you introduce it to everyone?