We commonly use soy sauce, dark soy sauce, and light soy sauce as essential seasonings in our daily lives, but many people don't really know how to use them. Let's explore the differences between them.

Firstly, from the raw materials and production process, soy sauce, also known as 'chou you', is mainly made from soybeans, wheat, and salt through processing. Soy sauce has a complex composition, primarily salty, but also with umami and fragrance. It can enhance and improve the flavor of dishes, and add or change the color of dishes. Ancient Chinese laborers mastered the brewing process thousands of years ago.

'Dark soy sauce' and 'light soy sauce' are terms commonly used in Guangdong province. 'Chou' refers to the extraction process. Both dark soy sauce and light soy sauce are produced through the fermentation of soy sauce. The difference lies in that dark soy sauce is made from high-quality soybeans and flour, fermented and extracted after maturation; while…Light soy sauce is used for general cooking. It tastes salty, and dark soy sauce, when tasted, has a subtle sweetness and umami.

Light soy sauce is a type of soy sauce, made from soybeans or black beans, flour, and artificially added fermentation curves, fermented naturally and dried, with a relatively light color and a reddish-brown hue. Light soy sauce is used for general cooking and tastes salty.Light soy sauce is mainly used for flavoring, with a light color, so it is often used when cooking general stir-fries or cold dishes.Made from high-quality soybeans and flour, fermented and extracted after maturation. It has a light and fragrant color, rich soy sauce aroma, and delicious and fresh flavor.

Dark soy sauce is made from light soy sauce by adding caramel, with a special process, resulting in a dark soy sauce suitable for coloring in cooking. It is an essential ingredient in meat dishes.Dark soy sauce is a must-have seasoning for meat dishes. Adding dark soy sauce to dishes can improve taste and increase color, such as when making braised pork belly, dark soy sauce is the best choice.

Light soy sauce

Color:The color of light soy sauce is reddish-brown.

Taste:When tasted, it has a subtle sweetness and umami.

Usage:Light soy sauce is used for flavoring, because of its light color, it is often used when cooking general stir-fries or cold dishes.

The production of light soy sauce is made from soy sauce, with soybeans and flour as the main ingredients, artificially added fermentation curves, naturally dried and sun-dried, fermented to become light soy sauce. Its product is reddish and glossy, with a harmonious and fresh flavor, rich soy sauce flavor, translucent and clear appearance, and unique flavor.Dark soy sauce

Color:

The color of dark soy sauce is very dark, brown with a glossy appearance.Taste:

When tasted, it has a subtle sweetness and umami.Usage:

Generally used for coloring food. For example, when making braised pork belly, which needs to be colored, it is a good choice.The production of dark soy sauce is based on light soy sauce, and the extracted soy sauce is aged for 2-3 months, and then filtered to produce dark soy sauce. The quality of its product is more concentrated than light soy sauce.

When cooking, pay attention toSoy sauce is a major seasoning in Chinese cuisine. Normal soy sauce has a vibrant reddish-brown color, is translucent, without floating particles and sediment. In addition, it produces a lot of foam when shaken, which is difficult to dissipate, but the soy sauce is still clear, without sediment, without film, and viscous.

High-quality soy sauce should have a rich soy sauce aroma and ester aroma, fresh, rich, and moderately salty, without any odor.

How to use soy sauce?1It is best to add soy sauce towards the end of the dish's preparation, briefly stir-fry and then serve,

because soy sauce contains a lot of amino acids, so it can prevent the high temperature in the pot from destroying amino acids, and soy sauce sugar will not caramelize and become sour.

2To effectively prevent soy sauce from molding and forming a white film, you can add a few drops of oil, a few cloves of garlic, or a few drops of white wine,etc.3

Do not use soy sauce as a seasoning for cold dishes.Finally, do you all know the usage and method of eating light soy sauce, dark soy sauce, and soy sauce?Source: Henan Three Guests Milk

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