Soy sauce is mainly divided into two categories: brewed soy sauce and formulated soy sauce: brewed soy sauce-a liquid condiment with special color, fragrance and taste made from soybean and wheat through natural fermentation by microorganisms. Prepared soy sauce-a liquid condiment made with brewed soy sauce as the main body, mixed with seasoning liquid and food additives.

Brewed soy sauce is made by microbial fermentation, has no toxic side effects, and has a strong sauce and vinegar aroma. The configured soy sauce may contain trichloropropanol (toxic and side effects). Although products that meet national standards will not cause harm to the human body and are safe to eat, it is recommended that you buy brewed soy sauce. Brewed soy sauce can be divided into light soy sauce and dark soy sauce:

How to brew vinegar and soy sauce

Light soy sauce-uses soybeans and flour as raw materials, and is extracted after fermentation. "The color is light and elegant, the taste is strong, the sauce is rich, and the taste is delicious. Soy sauce is a thick soy sauce made by adding caramel to the light soy sauce through a special process. It is suitable for braised pork, braised food and cooking dark dishes. The color is rich, with vinegar and sauce aroma. The difference between light soy sauce and dark soy sauce is that dark soy sauce is thicker in color and thicker due to the addition of caramel; while light soy sauce has lower salinity and more color Light. If you want to cook Cantonese cuisine or you need to keep the original flavor of the dishes, you can use light soy sauce; if you want to cook strong flavors or dishes that need to be colored, such as braised pork, use dark soy sauce.

When buying soy sauce, you must first see the purpose. You can buy a few more and put it in the kitchen for easy use.

The common soy sauces are light soy sauce, dark soy sauce, and steamed fish soy sauce. Let me talk about their usage.

Soy Sauce: Gold/Silver Soy Sauce and Very Fresh Soy Sauce are all soy sauces. They are delicious and salty. The main function is to season and improve freshness.

Soy sauce: Caramel color is added, the color is heavier, and it is mainly used for coloring, such as braised and braised.

Steamed fish soy sauce: It is also a kind of light soy sauce, which can be eaten directly. It is not only suitable for steamed fish and seafood, but also for making cold dishes and cooking vegetables.