Usage of all kinds of soy sauce 1. soy sauce
Raw? Smoke? The word means extraction, which is made from soybeans or black beans and flour by natural exposure and fermentation. Light soy sauce is reddish brown, salty and fresh, and rich in black bean flavor. Because of its light color, it is often used for seasoning, and it is the best partner for home-cooked cooking or cold salad.
Step 2: soy sauce
The soy sauce is raw? Sublimation version? Add caramel on the basis of soy sauce, and the thick soy sauce made by special technology is brown and dark, which can add color to meat food and is an ideal helper for coloring and savoring all kinds of Luzhou-flavor dishes. The soy sauce tastes salty and slightly sweet, and has a strong flavor. Especially when cooking braised dishes or stewing or marinating, add soy sauce appropriately and add color to refresh the taste. It should be noted that when cooking, it is necessary to make the dishes appear? Good looking? You need to put the soy sauce in early, but not too early, otherwise it will reduce the nutritional value of soy sauce. Do you want to grasp it? Degree? .
3. Ordinary soy sauce
Ordinary soy sauce is similar to the brewing process of light soy sauce, and it is a kind of' standing soy sauce' in most parts of northern China. Because northerners have a heavy taste, ordinary soy sauce is heavier in color, saltier in taste and richer in sauce flavor than soy sauce, but slightly inferior to soy sauce, so ordinary soy sauce is a comprehensive soy sauce between soy sauce and soy sauce. Suitable for cooking, stewing and frying all kinds of northern dishes.
4. Steamed fish and soy sauce
Steamed fish soy sauce is a kind of soy sauce that is usually used to steam fish. It is made from soy sauce, soy sauce, crystal sugar, carved wine and other seasoning ingredients, so it tastes more delicious and sweet than ordinary soy sauce. It can play a good role in refreshing with seafood, seafood and rice rolls in Guangdong.
5. Soy sauce paste
Soy sauce paste is made of ordinary brewed soy sauce, salt, brown sugar, pepper and other seasonings, which are refined and processed. Because it contains a certain amount of starch ingredients, it is as thick as paste and mostly brown and black in color, similar to oyster sauce. Suitable for braised and stir-fried dishes, and can also be eaten directly with food as dipping sauce.
6. Japanese soy sauce
Japanese soy sauce is mostly fermented from soybeans and wheat, which contains no additives such as caramel, but contains a small amount of alcohol, so it has a unique taste, which is very different from ordinary soy sauce. It is the best partner for dishes, such as Korean laver rice and bibimbap.