Category: Food/Cooking

Problem description:

My biology teacher said that the quality is good only when there are maggots and other insects floating on the surface after cooking. . Is it true?

Analysis:

Dark soy sauce - made from soybeans or soybean meal, wheat or flour, and added with caramel after maturity to increase the color. It is suitable for braised foods and cooking dark dishes.

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What is the difference between light soy sauce and dark soy sauce?

Soy sauce is an indispensable condiment in our kitchen and on the dining table. However, many people can’t tell what is dark soy sauce and what is light soy sauce? How to use them? When cooking, it doesn't matter if you use dark soy sauce or light soy sauce, just put a little bit of it. To make distinctive dishes, you must distinguish between dark soy sauce and light soy sauce, and know their respective characteristics and how to use them. Both light soy sauce and dark soy sauce are soy sauces that are processed through brewing and fermentation.

Light soy sauce

Color: Light soy sauce is lighter in color, reddish brown.

Taste: Light soy sauce is used for general cooking and tastes salty.

Usage: Light soy sauce is used for seasoning. Because of its light color, it is often used in general stir-fries or cold dishes.

Production of light soy sauce: Light soy sauce is a variety of soy sauce. It uses soybeans and flour as the main raw materials, is artificially mixed with koji, and is naturally exposed and fermented. Its products are ruddy in color, delicious and harmonious in taste, rich in soybean flavor, clear and transparent in body, and unique in flavor.

Dark soy sauce

Color: Dark soy sauce is added with caramel color, the color is very dark, tan and shiny.

Taste: It has a delicious and slightly sweet feeling after eating it.

Usage: Generally used for coloring food. For example, it is better to use it when making braised dishes that require coloring.

Production of dark soy sauce: Dark soy sauce is based on light soy sauce. The squeezed soy sauce is sun-dried for 2-3 months. After precipitation and filtration, dark soy sauce is obtained. Its product quality is richer than light soy sauce.

The umami flavor of light soy sauce and dark soy sauce

The umami flavor of soy sauce depends on the content of amino acid phthalonitrogen. Generally speaking, the higher the amino acid phthalonitrogen content, the higher the grade of soy sauce. , that is to say, the better the quality. According to my country's standards for brewing soy sauce, amino acid phthalonitrile >0.8g/100 ml is considered special grade; >0.7/100 ml is classified as first grade; >0.55/100 ml is classified as second grade; >0.4/100 ml is classified as third grade. However, it does not mean that the higher the amino acid phthalonitrile, the better the soy sauce. Because the nitrogen-based phthalate helium blended with soy sauce is also very high, or some unscrupulous suppliers have added a lot of umami agents and amino acids in it, but this does not mean that it is a very good soy sauce.

Identify light soy sauce and dark soy sauce

Look at the color: You can pour the soy sauce into a white porcelain plate and shake the color. Light soy sauce is reddish brown, while dark soy sauce is tan and Glossy.

Taste: Light soy sauce tastes salty; dark soy sauce has a delicious and slightly sweet taste when eaten in your mouth.

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What is the difference between dark soy sauce and soy sauce?

my country Written records of soy sauce began in the Song Dynasty. For example, Lin Hong's "Shanjia Qinggong": "Willow leaves and leek: if the leek is tender, use shredded leeks, soy sauce, and vinegar to mix with food." But the soy sauce at that time was just making a clear sauce. On the basis of the original method, [Zou removed the ear knife and replaced it with the prefix bamboo], which is a wine cage, a tool for taking wine to force out the sauce. The difference between making clear bean paste and ordinary bean paste is that you need to constantly remove the bean dregs, add water and salt and simmer for a long time.

When making the sauce, place the wine cage containing the sauce

in a vat. After the bottom of the vat is solidified, continue to dig out the muddy sauce in the wine cage so that it gradually bottoms out.

Then put a brick on the wine cage to prevent it from floating. After settling overnight, the pure sauce will be in the wine cage.

Slowly scoop it out with a bowl, pour it into a clean jar, and dry it in the sun for half a month to make soy sauce.

According to the ancients, since the beginning of autumn, the first thing that falls in the open air at night and in late autumn is called "autumn oil", which is harmoniously

and tastes the best.

In the "Tiao Ding Collection" of the Qing Dynasty, there is a "Treatise on Making Soy Sauce", which lists five articles:

——The older the soy sauce is, the better it is, and some have been kept for ten years. , excellent. Same as the curd. Pour a little sesame oil into each jar of soy sauce to make it more fragrant. Also, filter out the soy sauce, put it into an urn, cover it with an earthen basin, seal it with lime, and dry it in the sun, which is twice as good as frying it.

——To make soy sauce, the beans are more delicious and the noodles are more sweet. Northern beans are powerful, Xiang beans are weak.

——In the soy sauce vat, during the Mid-Autumn Festival, descendants drank a cup of licorice juice, but no flowers bloomed. Also, even if the sun is shining brightly, there will be no flowers.

Do not enter before the Mid-Autumn Festival. Use Qingming wicker to prevent the sauce and vinegar from becoming damp.

——To make soy sauce, river water is stored in the twelfth lunar month of the first year and used for daily use. It is delicious. Or use boiling water. If the sauce tastes bad,

Put one or two buckets of rice hail (big hailstones of rice grains) into an urn, or throw some winter moon frost into it, it will be better.

——Soy sauce starts from June and ends in August, with a pink sign written on the first to thirtieth day of the lunar month. On sunny days, add one circle every day.

After holding it for ninety days, the flavor will begin to develop, and it is called "San Fu Qiu Oil". Also, for the soy sauce altar, use six or seven grasshoppers.

Cut each into four pieces and arrange them on the four sides and center of the bottom of the altar. If there are any insects, they will be recharged and they will never regenerate. If it is increased a hundred times, it will be even better.

By the Qing Dynasty, various soy sauce workshops had sprung up, and various soy sauces including mushrooms and shrimps were available.

At that time, there were red soy sauce and white soy sauce. The extraction of soy sauce also began to be called "smoking". Those with the original color are called "light soy sauce", and those that are dried in the sun to increase the color and thicken the sauce flavor are called "old soy sauce".

Also: Brewed soy sauce can be divided into light soy sauce and dark soy sauce:

Light soy sauce - made from high-quality soybeans and flour as raw materials, extracted after fermentation and maturity. "Light in color, rich in aroma of ester and sauce, and delicious in taste.

Dark soy sauce is a thick-colored soy sauce made by adding caramel to light soy sauce through a special process. It is suitable for braised pork and braised pork. Braised food and cooking dark dishes. It has a rich color and a vinegar and sauce aroma.

The biggest difference between light soy sauce and dark soy sauce is that it has a thicker color and consistency due to the addition of caramel. It is larger; while light soy sauce has lower salinity and lighter color. If you are making Cantonese cuisine or need to keep the original flavor of the dish, you can choose light soy sauce; if you want to make dishes with strong flavors or dishes that need coloring, such as braised pork, it is best. It is best to use dark soy sauce.

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