Soy sauce can be used in place of soy sauce.

Whether it's soy sauce, dark soy sauce, or flavored soy sauce, they are all essentially called soy sauce, the two main types of soy sauce, and both are brewed soy sauce. The raw materials used to make soy sauce are high-quality soybeans and flour, which are then fermented and matured before being extracted.

Of course, due to the different manufacturers of soy sauce, the types and proportions of the raw materials are also different, and the process control is also different, so different brands of soy sauce in the taste and flavor is a certain difference. But in terms of nutrients, the differences aren't that great, although the content is slightly different.

Expanded Information

1, soy sauce

Fermented and matured directly extracted, so the color is lighter, usually reddish-brown, salty taste heavy, so generally used for cold or stir-fried vegetables used.

Given the heavy salty flavor of soy sauce, it is important to pay attention to the amount used when cooking, especially for some people with high blood pressure should pay more attention to the need to calculate the amount of soy sauce to the total amount of salt per day.

2, the old soy sauce

In the soy sauce added a food coloring called caramel color, which is added to the cola caramel color is a substance, the purpose is to make the color of the soy sauce become dark.

This dark brown color of dark soy sauce is suitable for use in cooking to tone down the color, such as when making a braised red sauce, and therefore, it is sometimes referred to as braised soy sauce. Since the main use of soy sauce is to color food, it should not contain much salt (in reality, many soy sauces contain no less salt than soy sauce).

3. Flavored soy sauce

Mainly to adapt to people's special needs. For example, when mixing vegetables or as a dip, people hope that in addition to the original salty flavor and sauce flavor, soy sauce can also become sweeter, so some flavored soy sauce came into being.

People's Daily Online - Issue 227: Soy sauce, soy sauce, flavored soy sauce, how to eat the most scientific?