As the most common seasoning in our family kitchen, soy sauce is often eaten in our daily diet. The main use of soy sauce is as a "toner", which can make dishes look more appetizing. This is also the first decisive seasoning for us to evaluate the "three elements" of a dish. Except for the first time, soy sauce itself tastes good, which can make the food more fragrant. Regular consumption of soy sauce can lower cholesterol, relieve itching and swelling, and prevent cancer.

So what kind and brand of soy sauce do we usually choose when buying soy sauce? Careful friends will find that there are two kinds of soy sauce on the market, one is "brewing" soy sauce and the other is "blending" soy sauce. So which is better, brewing soy sauce or blending soy sauce? In view of this problem, we consulted an expert, who explained the difference between the two kinds of soy sauce in detail and told us some problems that should be paid attention to when buying soy sauce. After listening, I took a look at the soy sauce in the kitchen. Fortunately, I bought it correctly.

The first is the kind of soy sauce. Experts explained that this kind of brewed soy sauce refers to the brewing with soybeans, flour and bran as raw materials. The overall selection of materials is natural and the production method is primitive, so the brewed soy sauce is "natural". As the name implies, soy sauce is processed and produced in two ways. One method is to prepare soy sauce by adding some other raw materials. The other is made of some "hydrolyzed protein solution", which belongs to mass production. Therefore, everyone naturally knows that "brewing" soy sauce is much better than "preparing" soy sauce. However, due to the different production methods, the cost between them is naturally different, which eventually leads to the difference in price between them. Generally speaking, the price of brewing soy sauce is much more expensive than that of preparing soy sauce.

In addition, when buying soy sauce, we should not only distinguish between brewing and preparation, but also pay attention to several other labels on the soy sauce bottle, namely amino acid nitrogen content and eating method.

The content of amino acid nitrogen is generally below the raw material of soy sauce bottle. The higher the content, the better the quality. Conversely, the lower the content, the worse the quality. Generally speaking, per 100 ml of soy sauce, the amino acid nitrogen content is above 0.8 g, which is super soy sauce with better quality. In addition, it is the way of use. The general eating label is also under the raw materials. If it is marked with "seasoning soy sauce", it means that this soy sauce is of high hygienic quality and can be eaten directly. Another sign is "boiled soy sauce", which can not be eaten directly by comparison, but can only be eaten after heating at high temperature.

The above are the suggestions of experts to buy soy sauce for us, mainly from three aspects, namely: distinguishing brewing or configuration, comparing amino acid nitrogen content, and watching eating methods.