Old soy sauce and soy sauce, in fact, are very common in cooking, the main thing is to use the identification of old soy sauce and soy sauce, is to be sure to go to the right time to use.

Relatively speaking, soy sauce is used to flavor the road, when you go to use soy sauce, the main thing is to really use the texture of soy sauce, it will make your dishes more fresh and salty, flavorful and mellow, and eat very tasty.

Raw soy sauce, although it also looks like a brown soy sauce, but in fact, it will not make the dishes have a very obvious coloring. Typically, if you don't put much soy sauce in your raw sauce, even looking at the product it looks like a regular dish without soy sauce.

For example, I really like to stir fry baby bok choy and baby greens with a little soy sauce, this time there is a dish that absorbs the flavor of the meat taste, while at the same time it does not affect the bright green color of the dish.

And the old soy sauce is not the same, the old soy sauce is not very heavy on the salty taste, but it is overall in order to enhance the color of the dishes, for example, we do braised when it is necessary to add some of the old soy sauce, so that the color of the meat looks more cruise wheel at the same time will be more inclined to the red, so that the people have more appetite.

But if you put soy sauce in the general stir-fry, the dishes will look like a pitch-black mass, and did not let people have a very appetizing feeling, relatively speaking, if you put soy sauce must be in order to make the food color more mellow will be used are the case, are in the do meat dishes or stir-fried minced meat meat when the addition of soy sauce, so as to allow the meat to be better in color, and then put some greens! The first thing that you need to do is to use the soy sauce and soy sauce alone to help you improve the color and flavor of your dishes, so by practicing slowly, you will naturally find your own sense of touch.