I don't know if you have ever had such an experience:
Went to the supermarket to buy a bottle of soy sauce, walked to the condiment area and found that - light soy sauce, old soy sauce, very fresh taste... A variety of soy sauces are laid out on a wall.
Why do you have to do multiple choice questions when buying a bottle of soy sauce? Is there any difference between these soy sauces? Which kind of stir-fry should be used?
Don't worry, I'll make it clear to you today
What is the difference between all kinds of soy sauces?
01 raw soy sauce
The name "pumping" originates from the traditional soy sauce making process in the southern region of China.
In the production process, the soy sauce that is extracted after the first fermentation is mature is called "head pumping oil", the second fermentation is called "second pumping oil", and the third fermentation is called "three pumping oil".
After mixing the three oils in a certain proportion, it is a common soy sauce in supermarkets.
Soy sauce is usually lighter in color, reddish brown or reddish brown, and has a delicious taste, can spice up food, and is often used in stir-fry or cold dishes.
02 Old smoke
Soy sauce is soy sauce made after the above -- "pumping oil" is further concentrated.
Soy sauce is usually darker in color and more viscous, and when stir-frying, soy sauce is often used to "color" food.
03 Extremely fresh taste
The taste is extremely fresh is a kind of soy sauce, but some freshening additives are added to the production, so the taste is fresher and can be used instead of MSG.
04 Steamed fish soy sauce
Supermarkets also often see a kind of steamed fish soy sauce, in fact, it also belongs to soy sauce, steamed fish when a little, can go fishy to fresh.
What needs to be reminded is that using the right soy sauce can make your cooking skills go to the next level; if you don't use it correctly, it will not only affect the taste of the dish, but also affect your health!
With soy sauce, don't make this mistake
Without further ado, this mistake is – put too much soy sauce!
As we all know, if you eat too much salt, the intake of sodium will exceed the standard, which will affect your health.
As for soy sauce, few people associate it with "sodium".
But in fact, the sodium content in all kinds of soy sauce is also very high, and it is a big "invisible salt" household.
The so-called invisible salt, it is not like the salt put into the pot when stir-frying, let people see at a glance how much, but quietly lurk in the food, with each bite of your food, a little sneak into your body, so that you unconsciously ingest too much salt.
Therefore, if you put too much soy sauce, you will consume too much salt, and the problem will follow——
01 Induces hypertension
A high-salt diet is an important risk factor for high blood pressure. Studies have shown that the incidence of hypertension in people who consume 15 g of salt per day is about 10%.
02 Atherosclerosis
Excessive salt intake will increase the cholesterol in the blood, and long-term high cholesterol will lead to the formation of atherosclerosis, making your blood vessels more and more "hard".
03 Increased risk of stomach cancer
Too much salt can inhibit the synthesis of prostaglandin E2, increase the risk of gastritis and gastric ulcers, and also irritate and damage the gastric mucosa, increasing the risk of gastric cancer.
04 Accelerate calcium loss
Excessive salt intake leads to an increase in sodium ions in the body, and there is a competitive relationship between sodium and calcium ions, and an increase in sodium ions accelerates the loss of calcium ions. At the same time, sodium ions also stimulate the parathyroid glands, which increases the secretion of calcitonin, resulting in hypocalcemia.
So how much salt is good to eat every day?
The Dietary Guidelines for Chinese Residents (2016) recommend that adults consume no more than 6 g of salt per day.
Therefore, in the future, we must not only control the amount of salt, but also pay attention to the amount of soy sauce, but also do not "use too much force"!
Finally, Yangshengjun gives you two suggestions for using control soy sauce dosage -
(1) When stir-frying, add soy sauce to taste, do not be greedy;
(2) After adding soy sauce to taste, reduce the amount of salt appropriately.
Sources are pushed daily according to health