"I'm here to make soy sauce. ”
This sentence is a mantra in life.
But how much do you know about soy sauce?
Nowadays, there are all kinds of soy sauce on the market, so how do we choose?
Preparation of soy sauce
In the ancient culinary history of China, there is a miraculous liquid that has conquered the taste buds of countless people with its unique umami taste and profound cultural heritage, and that is soy sauce.
Soy sauce is not only a condiment, but also a symbol of Chinese food culture.
The origin of soy sauce can be traced back to the Western Zhou Dynasty, when people began to ferment soybeans, wheat or wheat bran to make seasonings, which were originally called soybean and wheat paste.
After a long fermentation time, the flavor of soy sauce has become richer and richer, and it has been renamed soy sauce in the Eastern Han Dynasty.
Over time, the soy sauce production process has improved, and the raw materials have changed from the original meat to the more popular soybeans and wheat.
It can be said that soy sauce plays an important role in China's culinary culture.
In ancient times, soy sauce was mainly used as a condiment for cold dishes, and over time, it was widely used in the cooking of various dishes such as stir-fries, stews, and pickles, and became an indispensable condiment to increase flavor.
The unique texture and rich flavor of soy sauce are irresistible, making the food even more delicious.
During the Song Dynasty, the production process of soy sauce was gradually improved, soybeans and flour became the main raw materials, and the taste and flavor of soy sauce were greatly improved through multiple steps such as fermentation, extraction, and heating.
At that time, soy sauce was widely used in cooking, not only as an accompaniment to dishes such as cold dishes, but also as an indispensable condiment in other cuisines.
In addition to the changes in the production process, the name of soy sauce has also undergone many changes.
In the early days, soy sauce was called soy sauce, soybean paste, pouring oil, sun-dried oil, soy sauce, autumn oil, etc., and it was not until the Song Dynasty that it was officially named soy sauce.
The word "soy sauce" that appears in Lin Hong's book "Mountain Family Qing Offering" marks the official entry of soy sauce into the historical stage.
The ancient and precious soy sauce, after thousands of years of precipitation and improvement, has always brought endless deliciousness and surprises to our table.
It is both a condiment with a rich flavor and an important element that is closely connected to our traditional gastronomic culture.
Whether it's a family dinner or a restaurant, whether it's the older generation or the younger generation, we can't do without this ancient and modern soy sauce.
However, there are more and more types of soy sauce nowadays, and people will be very entangled in the choice, what is the difference between products such as light soy sauce and dark soy sauce and Wei Jixian?
Light soy sauce
As a member of the condiment, light soy sauce is made from traditional soybeans, wheat and other raw materials.
Light soy sauce is the most basic of the many soy sauces, and the production process is extremely delicate, relying entirely on artificial inoculation, sun drying and fermentation of raw materials such as soybeans and flour.
It is worth mentioning that during the brewing process, different time periods of extraction will produce different quality soy sauces, among which the top extract is the best extraction, so that it is rich in amino acid nitrogen components, and the umami taste will be more prominent and unique.
In appearance, the color of light soy sauce has a reddish-brown color, which is mainly due to the effect of adding the right amount of table salt.
In terms of taste, the soy sauce has a salty flavor and a strong soy flavor that can be described as evocative.
This is precisely because the proportion of salt added to the soy sauce is accurately grasped in the process of making the soy sauce, which creates such a rich flavor.
Of course, due to the short production cycle of light soy sauce, which is generally about 3 to 5 months, its color and taste are relatively elegant.
In general, light soy sauce is mostly used to enhance the freshness and saltiness of food, and is especially suitable for coleslaw and stir-fry in daily cooking.
Coleslaw is one of them, and adding the right amount of light soy sauce can make it more delicious and appetizing.
And when light soy sauce meets stir-fry, it can add more flavor and umami.
Not only that, but light soy sauce can also be used directly as a dipping sauce to bring out its unique flavor profile.
It should be reminded that light soy sauce is widely used in the market.
Whether it is used in daily cooking at home or in various Chinese restaurants, light soy sauce has an irreplaceable position.
However, it is worth noting that due to the high sodium content of light soy sauce, we should reduce the amount of salt used when cooking to ensure the taste and healthy balance of the food.
The charm of dark soy sauce
Dark soy sauce is a special soy sauce known for its deep color and unique flavor.
It is made using the traditional long-term drying and fermentation, as well as the modern method of mixing caramel with light soy sauce.
Either way, dark soy sauce brings a rich color and texture to the dish.
The traditional method of making soy sauce requires it to be fermented in the sun for a long time to extract a richer color and flavor.
Although the process takes a long time, the final dark soy sauce is very dark and ruddy.
However, with the advancement of modern technology, many manufacturers have opted for a quicker way to make it, mixing caramel color with light soy sauce to produce an equally deep and attractive dark soy sauce.
Although the production method has changed, the dark soy sauce still retains its traditional umami flavor and unique texture.
Nowadays, dark soy sauce has become a frequent customer in the kitchen because of the simplification of the production process, and is widely used in various dishes.
It not only adds color to the dish, but also gives the dish a richer texture and taste.
In cooking, dark soy sauce is mainly used to color the ingredients and give the dish an attractive red color.
Whether it's stewed, braised or meat cooking, dark soy sauce can be the finishing touch.
Especially in braised dishes, the use of dark soy sauce is very important.
It gives dishes a mouth-watering colour while bringing a subtle sweetness that adds more layers of flavor to the dish.
In addition to coloring and adding flavor to dishes, dark soy sauce also contains a certain amount of amino acid nitrogen, which can add umami to the dish.
A good example of this is the premium straw mushroom soy sauce, which is high in content, which also gives the dish a richer taste and special aroma.
However, when using dark soy sauce, it is important to note that its thick texture needs to be heated and cooked thoroughly to ensure the safety of the ingredients.
Therefore, dark soy sauce is more suitable for use in stewing and cooking processes.
Although dark soy sauce has unique advantages in terms of coloring, it does not replace the function of light soy sauce in terms of flavoring.
If the dish needs more saltiness or umami, we still need to rely on light soy sauce or other seasonings to supplement it.
While using dark and light soy sauce wisely, we ensure that our dishes are both delicious and aesthetically pleasing.
Soy sauce: The "superhero" of the freshness industry
When we step into the kitchen and are confronted with a variety of seasonings, there is always a soy sauce called Michiumami that stands out.
However, do you know enough about this seasoning, which is known as the "superhero" of the freshness world?
Soy sauce may sound unfamiliar, but it plays an important role in our kitchens.
It is a "fortified" version of light soy sauce, a compound seasoning made primarily from non-GMO defatted soybeans and high-quality wheat through a complex fermentation and brewing process.
Its unique reddish-brown color and rich soy flavor make it unique in terms of freshness, making it a treasure in the freshness world.
It can be said that the unique flavor of Weijixian soy sauce comes from the fact that it adds a series of additives to enhance the flavor and freshness of the traditional soy sauce.
Its slightly sweet taste and rich umami flavor make it almost impossible to eliminate seasonings such as MSG and chicken essence when cooking.
Whether it's a salad or a stir-fry, just add a few drops to instantly give the dish an enticing shine and aroma.
Although the appearance of soy sauce and light soy sauce is not much different, when you taste it, you can notice the subtle differences between them.
The characteristic soy sauce has a more intense soy flavor that enhances the flavor of the dish while also creating an indescribable flavor experience.
However, just as there are always heads and tails to a coin, Mikumi soy sauce is no exception.
Because of its abundant freshness, people may ignore the taste of the ingredients themselves when using it.
For some people who pursue the art of cooking, they prefer to mix condiments such as light soy sauce and dark soy sauce by themselves to achieve the best taste enjoyment.
And for beginners or those who like simplicity and convenience, Mijiumami soy sauce is undoubtedly an excellent choice.
It is worth mentioning that in addition to the soy sauce, oyster sauce is also a common helper in the kitchen.
Unlike the plant-based brewing process of Mijiumami soy sauce, oyster sauce is mainly made from raw oysters (oysters), which has a unique and rich oyster flavor.
Although oyster sauce is not suitable for coloring dishes, it has a good performance in stir-frying, stir-mixing, dumpling filling, etc.
Therefore, light soy sauce, dark soy sauce, and flavored fresh have their own unique flavors and uses, and play an indispensable role in the cooking process.
Light soy sauce is often used for dishes that need to be seasoned quickly, such as stir-frying, while dark soy sauce adds color to braised dishes with a slightly sweet taste and coloring effect.
Because of its unique umami, it can play a very obvious effect on freshness in many dishes.
However, in real life, there is a lot of controversy about the selection and use of these condiments.
Some people believe that too much seasoning can mask the flavor of the ingredients themselves, while others argue that the right amount of seasoning can enhance the depth of the food.
So, for modern consumers who pursue both delicious and healthy food, how to maintain the original taste of food while making proper use of condiments to make dishes more attractive and delicious?