Soy sauce is a long-standing condiment, and there is no other condiment in the mainland that can replace it. However, according to the different production methods and uses, soy sauce can be divided into several different types, let's take a look together!
classify
1. Light soy sauce: Light soy sauce is the most common soy sauce, it is light yellow, the taste is refreshing, with a strong salty taste and umami. Light soy sauce is often used in stir-fries, stews and marinades to enhance the deliciousness of dishes. It is also a base condiment for many traditional Asian dishes, such as Kung Pao chicken, beef sauce and yakisoba.
2. Old soy sauce: Old soy sauce is a darker soy sauce, dark reddish-brown color, and a stronger taste. Due to its long fermentation and aging, dark soy sauce has a unique aroma and depth. It is often used in grilling, stewing and stir-frying to give dishes a deep color and rich taste. Dishes such as braised pork, braised fish and braised pork rice often use dark soy sauce to add flavor.
3. Dip soy sauce: Dip soy sauce is usually a seasoning that is specially used to dip food. It has a strong salty taste and aroma and is often used as a seasoning for raw dishes such as seafood, sushi, and sashimi. The dipping soy sauce is usually clear and transparent, and the taste is relatively refreshing, which can enhance the umami taste of the food. Sushi dipped in soy sauce, seafood dipped in soy sauce, and sashimi dipped in soy sauce are all well-known application examples.
4. Concentrated soy sauce: Concentrated soy sauce is a kind of dark red soy sauce, which has been concentrated during the production process to make it present a rich sweetness and rich taste. Concentrated soy sauce is often used to mix and mix dishes, adding depth and unique flavor to them. It is suitable for grilled meats, stews, fried noodles and other dishes, and can give dishes a rich texture and color. Dishes such as braised chicken wings, sweet and sour pork ribs and fried rice noodles often use concentrated soy sauce to enhance the flavor.
5. Soy sauce paste: Soy sauce paste is a thick soy sauce with a unique sweetness and rich aroma. It is aged and fermented for a long time, which makes the taste more complex. Soy sauce paste is often used in stewed dishes such as braised pork, braised fish and roast duck to give dishes a deep flavor and color.
6. Extremely fresh taste: Extremely fresh taste evolved from light soy sauce, which is a collective term for light soy sauce, old soy sauce, and other types of soy sauce. It is a selection of non-GMO defatted soybeans and high-quality wheat, through more than 130 processes such as fermentation and brewing, fully releasing the natural umami and aroma of soybean wheat. The taste is extremely fresh, the color is light brown and clear, and the soy aroma is rich, mainly used for stir-frying or dipping, cold mixed dishes, just add a few drops on the line, you can play its deliciousness.
These are the main types of soy sauce and the dishes they are suitable for. Each soy sauce has its own unique flavor and purpose, and choosing the right soy sauce can enhance the taste and texture of the dish according to different dishes and taste preferences. Whether stir-fried, stewed or chilled, soy sauce is one of the indispensable condiments, adding a rich and varied flavor and layering to the cuisine.
How to match
When we usually choose soy sauce, we can match it according to the characteristics of the dish and personal taste. For example, refreshing light soy sauce is suitable for stir-frying, stews and marinated ingredients, enhancing the freshness of dishes. Dark dark soy sauce, on the other hand, is suitable for grilling, stewing and stir-frying, giving dishes a deep color and a rich taste.
If you like to enjoy original seafood or sushi, dipping soy sauce is an indispensable choice. Its clear and transparent appearance and rich savoury taste enhance the umami taste of seafood or sashimi. When enjoying sushi or seafood, gently dipping the ingredients in the dipping sauce can make the taste even more delicious.
Concentrated soy sauce and soy sauce paste are suitable for grilling and tossing dishes, and they have a rich texture and a unique sweetness. Concentrated soy sauce gives dishes a rich texture and color, and is suitable for dishes such as grilled meats, stews, and yakisoba. Soy sauce paste brings deep flavor and color to dishes such as braised pork, braised fish and roast duck.
Stir-fried greens – Light soy sauce is the most commonly used condiment to add umami to greens and maintain their original flavor.
Kung Pao Chicken – The combination of light soy sauce and dark soy sauce can bring a balanced salty sweetness to Kung Pao Chicken and add a dark color.
Braised pork – Concentrated soy sauce and dark soy sauce are commonly used seasonings in making braised pork, which can give the meat a rich taste and color.
Sushi – Soy sauce is an essential condiment for sushi and can be used to dip sushi, sashimi and other seafood to enhance its delicious taste.
Sweet and sour pork ribs – The combination of concentrated soy sauce and light soy sauce is a common seasoning for sweet and sour ribs, which can bring sweet and sour flavor to the ribs.
The above are just some common examples, in fact soy sauce is very versatile and can be innovated and paired according to personal preferences and the characteristics of the dish. Choosing the right type of soy sauce can not only enhance the flavor of the dish, but also make the cooking process more interesting and diverse.
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