The difference between soy sauce and soy sauce;
Soy sauce: the word "soy sauce" means extraction, which is made from soybeans or black beans and flour as the main raw materials through natural exposure and fermentation. The soy sauce is reddish brown, salty and fresh, with a strong black bean flavor. Because of its light color, it is often used for seasoning and is the best partner for home cooking or cold salad.
Soy sauce: Soy sauce is the "sublimation version" of soy sauce. Adding caramel to soy sauce, the thick soy sauce made by special technology is brown and black, which can add color to meat food and is an ideal helper for all kinds of Luzhou-flavor dishes. Soy sauce is salty and slightly sweet, with rich flavor. Especially when cooking stewed or marinated vegetables, add soy sauce appropriately, add some color, and enhance freshness and taste. It should be noted that when cooking, to make the dishes look "good-looking", you need to put soy sauce early, but not too early, otherwise it will reduce the nutritional value of soy sauce, and you should control the degree of goodness.
Ordinary soy sauce: Ordinary soy sauce is similar to the brewing process of light soy sauce, and it is a 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.