Life is like climbing a mountain, life is like crossing a river. "Life is tea, rice, oil, salt, sauce, vinegar and tea, commonly known as the seven things to open the door. Today we are going to talk about sauces in life. I remember when I was a child, my mother said, "Little son, go and get some soy sauce. "I will take the bottle to the grocery store to play two pounds of bulk soy sauce. At that time, there would be no fakes everywhere, even the bulk soy sauce with strong fragrance, bright color and high viscosity.

Once upon a time, the world changed rapidly. Nowadays, there are so many condiments on the supermarket shelves. What is soy sauce, soy sauce, umami soy sauce, steamed fish soy sauce, oyster sauce ... you name it. I believe many people can't tell the difference. Under what circumstances, which one is the best?

A year ago, I was also a kitchen boy. Generally speaking, I only know how to buy soy sauce in the supermarket. I really didn't know there was a difference between soy sauce, soy sauce, umami flavor and steamed fish and soy sauce. I didn't know I had to use it on different occasions. Occasionally exposed to the media, I fell in love with food. I couldn't help myself and fell in love with cooking. In order to do well, spices are indispensable, so I have also studied various spices and learned that raw materials are fresh and old are colored. When buying soy sauce, choose soy sauce, soy sauce or extremely fresh flavor? They all look the same, but the mistake tastes bad. Just like friends, let's see the difference between them and me.

1 classification of soy sauce

Soy sauce is mainly divided into brewing soy sauce and preparing soy sauce.

Brewed soy sauce is a liquid condiment with special color, fragrance and taste, which is made of soybean and wheat as raw materials and naturally fermented by microorganisms. Soy sauce is a liquid condiment which is mainly brewed soy sauce, supplemented with seasoning liquid and food additives. The difference between the two is that the brewed soy sauce is made by microbial fermentation and has no toxic side effects, while the prepared soy sauce may contain trichloropropanol, so it is not recommended to buy it.

2. Brewing soy sauce is divided into soy sauce and soy sauce. The so-called "pumping" means extracting.

Light soy sauce is extracted from high-quality soybeans, black beans and flour after fermentation. Elegant in color, rich in ester and sauce, and delicious in taste. Generally used for stir-frying and cold salad. This kind of soy sauce is a thick soy sauce made by adding caramel on the basis of soy sauce. It is rich in color and suitable for deepening the color in the cooking process, which is also commonly known as coloring. Therefore, soy sauce is essential for braised pork and other dishes. The biggest difference between them lies in the light color and low salinity of light soy sauce; Black soy sauce has dark color, high salinity and high viscosity.

3. What tastes particularly fresh?

Strictly speaking, the extremely tasteless soy sauce is light soy sauce, but some delicious additives are added to the light soy sauce to make it fresher and more mellow. It can replace chicken essence (monosodium glutamate), and is also mainly used for cold dishes and cooking.

When buying soy sauce, choose soy sauce, soy sauce, which tastes particularly fresh? It seems the same. The wrong taste and taste will be very different. Have you learned?