There are dozens of seasonings used in the kitchen for cooking, and soy sauce is divided into several kinds, such as light soy sauce, dark soy sauce, soy sauce, miso, steamed fish soy sauce, oyster sauce and so on. I believe that many people are stupidly confused, do not know when to put which one.

Today, Chef Liu will tell you more about the difference between them and their usage.

First, the difference between soy sauce and dark soy sauce. They are both a kind of soy sauce, soy sauce is subdivided out of the product, which is soy sauce is soybean, wheat as the main raw material, artificial access to the seed of the song, after the natural dew sun fermentation; and the old soy sauce is in the base of the raw soy sauce to add caramel, through a special process of thick color soy sauce, color, soy sauce is lighter than the old soy sauce, reddish-brown, the old soy sauce, the color of the color of the almost close to the black, although the old soy sauce is more intense color, but the taste is a little lighter than the raw soy sauce. Although the color of dark soy sauce is stronger, the taste is a little lighter than light soy sauce, with a little sweetness, while the taste of light soy sauce is salty. Therefore, soy sauce is mainly used for seasoning, more suitable for making cold dishes and stir-fry vegetables, while dark soy sauce is mostly used for food coloring, adding color and aroma. For example, when making braised pork, marinated pig's feet, chicken and duck meat, you have to use soy sauce to color the meat, making the white meat, look more attractive color.

Second, the difference between regular soy sauce and soy sauce. Soy sauce is generally heavier than soy sauce color, taste more salty, soy sauce flavor will be more intense some, but compared with the old soy sauce will be slightly inferior. Therefore, we often think of soy sauce as a kind of comprehensive soy sauce between soy sauce and dark soy sauce, which is very suitable for stir-frying, broiling and stewing.

Third, the difference between miso and soy sauce. Both of them belong to the soy sauce category, but with different food additives and slightly different flavors. The use of Ajisai is the same as that of soy sauce, basically used to make cold dishes or stir-fry. The soy sauce, as the name implies, is used to steam fish, is used for steamed fish as well as seafood and other steamed dishes, if you do not have soy sauce at home, you can also use soy sauce or flavorful freshness instead of steaming fish.

Fourth, the difference between oyster sauce and soy sauce. The difference between oyster sauce and soy sauce is relatively large. Soy sauce is made from soybeans, and oyster sauce is made from oysters boiled into the main raw material, it is a nutritious, tasty seasoning condiments, generally added when the dishes are almost out of the pot, used for dishes to freshen up, especially in the hot pot with sesame oil, garlic paste blended with a few drops of oyster sauce into it, the taste will be super fresh, the oyster sauce is very wide range of applications, almost all of the salty real can be used in a good oil to seasoning! For example, mixing noodles, stir-frying, stewing meat and so on. In addition, it should be noted that after the opening of the oyster sauce at room temperature is very easy to deteriorate, so the unused oyster sauce is best to put into the refrigerator freezer for preservation.

Finally, I'd like to share 6 more tips for choosing soy sauce.

Tip #1: Look at the label. First, from the soy sauce ingredients table to see whether its raw materials are soybeans or defatted soybeans, wheat or bran, in order to determine the quality of its raw materials. The second is to see the label labeled "brewing" or "prepared" soy sauce, usually using the traditional process of brewing high salt diluted soy sauce, than the use of low-salt solid fermentation of quick brewing better quality. Third, the higher the amino nitrogen content, the better the quality, the more flavorful and nutritious it is. In general, the content of amino nitrogen per 100 milliliters of soy sauce is greater than 0.8 grams of soy sauce is the special soy sauce is the best.

Take 2: Look at the color. Good quality soy sauce, reddish color, reddish brown or brown, clarification is not muddy, no sediment. The dishes cooked in good quality soy sauce are reddish in color and fragrant in smell.

Take 3: Shake it. Good soy sauce body clarification, no suspended solids and precipitation, shake up a lot of foam, and not easy to dissipate, soy sauce is still clarified, no precipitation, no floating foam, more viscous; and poor quality soy sauce shaking only a small amount of foam, easy to dissipate.

Trick 4: Smell. When choosing soy sauce, you can smell the odor of soy sauce against the bottle. High-quality soy sauce should have a strong soy sauce and ester flavor; any ammonia, sour, musty, raw rice curd, burnt soy sauce and other odors are not genuine.

5: Taste. Good-quality soy sauce has a delicious, palatable flavor.

6: Look at the body. Take bottled soy sauce, for example, and turn the bottle upside down. Quality soy sauce should be clarified and transparent, no precipitation, slag, no moldy flowers floating film. At the same time, shake the bottle, observe the soy sauce along the wall of the bottle flowing down the speed of slow. High-quality soy sauce due to the viscosity of the larger, higher concentration, so the flow is slightly slower, inferior soy sauce is the opposite.