There are all kinds of bottles and cans in the kitchen, there are not more than twenty kinds, but also more than a dozen kinds, soy sauce, old soy sauce, extremely fresh taste, oyster sauce, soy sauce, monosodium glutamate, chicken essence, five-spice noodles, chili oil, sesame oil, Pixian watercress, pepper noodles, etc., what are these things used for? There are some spices that are obviously useful. There are some spices that are not easy to distinguish for novices, especially soy sauce.
Soy sauce has raw soy sauce, there is old soy sauce, there is a very fresh taste, there are mushroom soy sauce, children's soy sauce, sushi soy sauce, the variety is too much, people are dazzled, and do not know how to choose. Today, I will share with you the compulsory courses of cooking, raw soy sauce, old soy sauce, extremely fresh taste, oyster sauce, soy sauce difference and usage.
Raw soy sauce is all soy sauce, soy sauce is mainly "fresh and salty", used to give fresh ingredients, but the color of raw soy sauce is relatively light, plus after that, the color of the ingredients has not changed much. If you need to color the food, you need to use the old soy sauce at this time, such as making "braised meat", the color is too light to look like there is no appetite is not good, this situation will be colored with old soy sauce, so the old soy sauce is mainly to use its color.
If you are making cold dishes, the color is too dark to look good, just use raw soy sauce, not add old soy sauce. In the process of traditional brewing soy sauce, a jar of soy sauce, after half a year of fermentation, the first soy sauce drawn out is called raw soy sauce. On the basis of raw soy sauce, the soy sauce is sun-dried for another 2 to 3 months, and it becomes soy sauce after precipitation and filtration. The proportions used, such as when making braised pork, if you need to put three spoonfuls of light soy sauce, then you can match it with one spoonful of old soy sauce.
So what is "extremely fresh"? Basically, soy sauce is added with some flavoring additives. When making a cold dish, you can replace it with a very fresh flavor without soy sauce. The extremely fresh flavor is indeed a little more intense, and it is just a little more stuff to add. What other shiitake soy sauce, children's soy sauce, but a kind of head, buy normal soy sauce, old soy sauce is very good.
Oyster sauce in the written sense, should be oyster boiled water, boiled into concentrated oyster juice, but in reality, it is impossible, it is estimated to take a ton of oysters to boil a bottle, ten dollars If you can buy pure, it is strange. Oyster sauce is blended, but it is a common ingredient that can be eaten with confidence. Oyster sauce is a great helper for freshness, especially when making vegetarian dishes, and it is delicious to add a little oyster sauce. Oyster sauce is kept in the refrigerator after opening. If you don't eat much, buy a small bottle.
Soy sauce is commonly used in some foods that need to be drizzled with hot oil, and there is a kind called "steamed fish soy sauce" that is very easy to use. For example, steamed sea bass, after steaming, finally pour hot oil, pour steamed fish soy sauce, after making it, and the taste made in the restaurant, it is exactly the same, friends who have not tried it can try it. Other dishes are not used a lot, but when steaming fish, there is no and no, just like its name, steaming fish is indispensable.
Cooking compulsory courses: raw soy sauce, old soy sauce, extremely fresh taste, oyster sauce, the difference and use of soy sauce.
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