Types and uses of 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.
See more information
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.
Soy sauce is not as expensive as possible! Find these 3 keywords and easily avoid blending soy sauce
1. Brewing process-high salt and dilute state
is soy sauce brewed, you can see the information on the package. If you see the word "preparation", it must be the preparation of soy sauce. The other is brewing soy sauce? No, it depends on the brewing process.
Whether light soy sauce or dark soy sauce, the common brewing process is high-salt dilute state, using soybeans, wheat, salt, etc. as raw materials, with good color and outstanding flavor.
The soy sauce produced by the high-salt dilute method has a unified national standard, namely GB 18186. If you see GB18186 and the high-salt dilute state at the same time, it can basically be determined that it is brewing soy sauce.
2, quality grade-special grade, first grade
Although it is brewed soy sauce, the quality is also graded. According to the quality, it is divided into special grade, first grade, second grade, and third grade.
The quality of special grade soy sauce is good, no matter in terms of taste, taste, nutrition, and the third grade soy sauce is the worst. How to distinguish the grade of soy sauce depends on the content of amino acid nitrogen.
The content of amino acid nitrogen determines the umami taste and nutrition of sauce. The more amino acid nitrogen it contains, the higher the grade and quality of soy sauce. According to the national standard GB18186 for brewing soy sauce, the amino acid nitrogen content of each grade of soy sauce is as follows: special grade>0.80g/100ml, first grade>0.7g/100ml, second grade>0.55g/100ml, third grade>0.4g/100ml.
3, usage-eat directly or need to be heated
Although they are all soy sauce, their usage methods are different. They are divided into table soy sauce and cooking soy sauce. The two have different hygiene indicators.
Soy sauce can be eaten directly as a side meal, and has good hygienic indicators. For example, it tastes very fresh and can be used directly in cold dishes. Cooking soy sauce cannot be eaten directly, it must be heated before use, so it cannot be used directly in cold dishes.
See more information
1. Brewing process-high salt and dilute state
is soy sauce brewed, you can see the information on the package. If you see the word "preparation", it must be the preparation of soy sauce. The other is brewing soy sauce? No, it depends on the brewing process.
Whether light soy sauce or dark soy sauce, the common brewing process is high-salt dilute state, using soybeans, wheat, salt, etc. as raw materials, with good color and outstanding flavor.
The soy sauce produced by the high-salt dilute method has a unified national standard, namely GB 18186. If you see GB18186 and the high-salt dilute state at the same time, it can basically be determined that it is brewing soy sauce.
2, quality grade-special grade, first grade
Although it is brewed soy sauce, the quality is also graded. According to the quality, it is divided into special grade, first grade, second grade, and third grade.
The quality of special grade soy sauce is good, no matter in terms of taste, taste, nutrition, and the third grade soy sauce is the worst. How to distinguish the grade of soy sauce depends on the content of amino acid nitrogen.
The content of amino acid nitrogen determines the umami taste and nutrition of sauce. The more amino acid nitrogen it contains, the higher the grade and quality of soy sauce. According to the national standard GB18186 for brewing soy sauce, the amino acid nitrogen content of each grade of soy sauce is as follows: special grade>0.80g/100ml, first grade>0.7g/100ml, second grade>0.55g/100ml, third grade>0.4g/100ml.
3, usage-eat directly or need to be heated
Although they are all soy sauce, their usage methods are different. They are divided into table soy sauce and cooking soy sauce. The two have different hygiene indicators.
Soy sauce can be eaten directly as a side meal, and has good hygienic indicators. For example, it tastes very fresh and can be used directly in cold dishes. Cooking soy sauce cannot be eaten directly, it must be heated before use, so it cannot be used directly in cold dishes.
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