The condiments in the kitchen are very rich, but when faced with certain condiments, many friends are silly and unclear. Like my family, when faced with extremely fresh taste, raw soy sauce and a pint of fresh food, they are stupid and confused, always thinking that their role is the same, did you think so before?
If you are also stupid about these condiments, let me tell you today, what is the difference between them? You don't look at these three condiments, the appearance is similar, but in fact, their difference is very large, in the future when using, do not use it again.
For the difference between these three condiments, I also learned from a kitchen chef, why does the stir-fried dishes in the restaurant taste better than what you make at home? The main reason for this is that they use these condiments very appropriately.
The difference between soy sauce, extremely fresh taste, and one-piece fresh
1, the color is different
Raw soy sauce taste is very fresh, a pint of fresh strictly speaking, they all belong to the variety of raw soy sauce, but in terms of color, they are a certain difference, compared to raw soy sauce, the taste is extremely fresh, a pint of fresh color will be relatively light.
Its color is dark brown, and it is very shiny, and the color of the taste is also brown, but its gloss is not as high as the gloss of raw soy sauce, and the color of a fresh product is relatively light, and its color is translucent.
2, the use is different
All varieties that belong to the raw soy sauce class, when they are used, the main role is to use to freshen. When comparing the three, the taste of light soy sauce is the heaviest, so it is often used for high-temperature cooking. Because in the case of high-temperature cooking, the taste of raw soy sauce will volatilize, and if you use a lighter taste to taste extremely fresh and taste fresh, you will not achieve the effect.
The taste of the lighter taste is extremely fresh, a poinsettia, when it is used, it is mainly used to make cold dishes, or used to make dipping sauce, so that it can achieve freshness at the same time, but also because the taste is too heavy, and affect the taste of the dish itself.
3, the production of raw materials are different
When producing it, the raw soy sauce is mainly formed after steaming soybeans, and then adding rice koji to natural fermentation and mildew. When compared with the taste of the most fresh product, it does not contain any food additives, so the taste of raw soy sauce will be purer, and the taste will be more fragrant.
However, the taste is extremely fresh, a pint of fresh in the production, in addition to the use of soybeans, will also be added to the inside, a variety of food additives, as well as salt, wheat, sodium glutamate and other ingredients, so the taste compared to raw soy sauce, is not very pure.
2. Is soy sauce the same as soy sauce?
Soy sauce and soy sauce, although their production process is the same, but they have a lot of differences, do not belong to the same condiment. When making soy sauce, soy sauce is the first course of soy sauce extracted from the sauce tank. After extraction, the remaining soybeans will be added to the caramel to continue fermentation to get soy sauce.
Soy sauce and soy sauce also have a difference in color, the color of soy sauce is very strong, so it is often used to color dishes, in the cooking of marinated meat, braised meat delicacies, you must use soy sauce. The raw soy sauce is light in color, but it tastes fresh, so it is often used to freshen.
The reason why soy sauce has a difference in color and taste is largely due to the brewing time. The brewing time of raw soy sauce is 3 to 5 months, while the time of old soy sauce is longer, generally 8 to 10 10 months, and over time, raw soy sauce will slowly be converted into soy sauce.
Finally, we should remind everyone that when using soy sauce and soy sauce, we should also pay attention to the fact that soy sauce can be used as soy sauce, but soy sauce cannot be used as soy sauce. Do you have a better understanding of what the two are used for? That's all I know, you can share it with us.
How to buy high-quality soy sauce and light soy sauce?
1. When purchasing soy sauce and raw soy sauce, we must first purchase according to the use of soy sauce and soy sauce. According to different cooking conditions, choose soy sauce and soy sauce to maximize their effect.
2. Secondly, when purchasing soy sauce, the darker the color of soy sauce, the better its quality. Raw soy sauce is to see if its color is brown, if the color is brown, the better its quality.
3, whether it is soy sauce or soy sauce, when buying, we can smell it, good soy sauce and soy sauce, are with sauce flavor, all with a pungent smell of soy sauce, soy sauce, you have to pay attention to, generally are added with food additives.
Well, the above is the knowledge I share with you today, about the difference between these soy sauces, soy sauce, a taste of fresh, taste very fresh, have you ever understood them before? In addition to the differences I shared, there are actually many differences between them, and you can talk about them for us.
Do you have anything to add to this knowledge I have shared? Remember to express your views in the comments section and let's all discuss.