Soy sauce and dark soy sauce are commonly used condiments in the home, and those who cook often, surely know their roles. But for the novice cook, see the kitchen so many condiments, such as soy sauce, soy sauce, oyster sauce, not to mention the use of, look at the head will be big. In fact, it's very easy to tell the difference between soy sauce and dark soy sauce.

Soy sauce focuses on freshness, seasoning, and is relatively salty, so many people use it to make cold dishes or to mix sauces. The dark soy sauce is more colorful, not as salty, but the color is very heavy. If you want to make braised pork, braised pork ribs, or stewed elbows, and you don't like to stir-fry the sugar color, you can just put in rock sugar + dark soy sauce to tone down the color. Both of these are a kind of soy sauce, which is a commonly used condiment.

These two people are the most commonly used condiments in the kitchen, don't look at the name is similar, but the role and taste is very different.

There are three characteristics of soy sauce, one is the taste of heavy, two is the color of light, three is to mention fresh. In general, stir-fry and cold dishes are used more. And there is a sauce flavor in it, which belongs to a kind of soy sauce. However, the soy sauce and soy sauce nowadays, the sauce flavor is no longer strong enough. I remember when I was a kid, soy sauce could be used to make egg sauce directly, but now you have to put in bean paste to highlight the sauce flavor.

There are also three corresponding characteristics of Sriracha, one is light in taste, the second is heavy in color, and the third is that it can enhance the color. What we call old soya sauce is also considered a kind of soy sauce. Generally, it is based on the raw soy sauce with the addition of caramel. The taste is sweet and salty, mainly because of the strong color, suitable for braised or stewed meat.

There are three main ways to distinguish between soy sauce and dark soy sauce.

The first is to look at the color. Soy sauce itself is reddish-brown, while the old soy sauce is tan, poured into a white bowl or white porcelain plate, the naked eye can easily distinguish. Can't see, just pour out the two things, soy sauce basically will not stay color, while the old soy sauce to leave the color of heavy;

The second is to taste taste. Soy sauce tastes salty and has a heavy flavor. Sriracha is sweet and salty with a hint of sweetness. I recommend tasting it yourself so you can get a deeper impression;

The third is to look at the usage. There are a lot of bloggers who cook online these days, so look at how they use it and you can basically tell the difference. do cold dishes main use soy sauce, stewed vegetables main use old soy sauce.

In fact, whether it is soy sauce or soy sauce, in cooking can choose not to. Like our family, seasoning is not so special, basically only two kinds of vinegar and soy sauce, and only occasionally will use oyster sauce. Generally mixing cold dishes, the main use of vinegar, out of the flavor is not bad. Stewed vegetables directly with soy sauce, can replace the old soy sauce. But let's be clear, soy sauce is kind of a generic term, which contains soy sauce and dark soy sauce.