The more you love cooking, the more you will love soy sauce.
The more people study the seasonings, the more they "hate" raw soy sauce.
Brewed soy sauce can be taken many times, and each time it is taken is called "pumping".
The oil head of the head pump is the best of the soy sauce, salt is added to continue brewing, and then "pumped". Re-brew, then "smoke".
The further back you go, the worse the quality of the "pumped" out.
We have always said "five flavors are harmonious", "five" is probably an approximation, the more flavors, the more delicious the blended out.
The taste of the ingredients is simple and pure, and for the sake of deliciousness, there are dishes that are matched with ingredients, and if you want to take the taste to the next level, you have seasonings.
……
We are all deceived by the black appearance of soy sauce, which contains a "taste" that most ingredients cannot have at the same time.
Sauce, mellow, salty, sweet, fresh, soy sauce alone has these five flavors.
The ancient five tastes were "sour, bitter, spicy, salty, and sweet", but there were not many people who liked "hard" and "bitter" in these five tastes.
What if these five flavors are turned into "sauce, alcohol, salt, sweet, and fresh"? It is more likely to be accepted and liked by more people.
Imagine that in ancient times, when vegetable varieties were scarce, there was such a seasoning that came out, and the empty alleys were a bit exaggerated, and it should be worthy of the name to flock to it as the most precious treasure.
On this continent of our country, there have always been differences in taste between the north and the south. The reason is because of the property resources.
The climate in the south is mild, and vegetables and spices are more suitable for growth, and there are many varieties. For example, the most popular spice we use now is mainly produced in Guangxi, China.
The northern climate is cold, materials are scarce, and transportation is inconvenient in ancient times. Therefore, the taste that the ancient northerners could eat was uncountable.
In fact, most of the inventions are "forced". The origin of soy sauce is probably the same.
With the development of soy sauce brewing technology, the taste of soy sauce tends to be rich, and the taste of north and south of China has probably formed a pattern of "southern fragrance, northern sauce".
There are many southern spices, and the taste level is mostly constructed from natural spices.
The north makes good use of sauce and carries a rich flavor of soy sauce to add oil to the dishes.
Later, due to the strong strength of soy sauce itself, it slowly penetrated into the south, and the scope of strength spread throughout the country.
Merchant travels, conquests of war, soy sauce and spices were interconnected between the north and the south, bringing about a nationwide fusion.
For example, the name "raw soy" is the name that originated in Guangdong.
The traditional soy sauce fermentation method is called "high-salt dilute fermentation method", and the raw materials are soybeans and wheat, which must go through a fermentation process of 3 to 6 months.
The soy sauce obtained by this traditional fermentation method has the five flavors of soy sauce.
After the founding of New China, with the growth of population, soy sauce appeared to be in short supply.
In order to meet the needs of the people, in the 1970s, the Shanghai Condiment Research Institute developed a fast-fermenting soy sauce.
Compared with the traditional method, this new method uses defatted soybeans and wheat bran in raw materials, reducing costs. The fermentation time was shortened from 3 to 6 months to half a month.
This method is still unique to China, called low-salt solid-state fermentation method, which was invented mainly to meet the needs of the market.
However, the taste will be greatly reduced, because the use of defatted soybeans (soybean meal after oiling) and wheat bran (the skin of wheat) leads to insufficient mellow and sweet taste.
With the "collapse of artificial design" of MSG, while people are criticizing MSG, the pursuit of umami is becoming more and more intense.
If there is a freshening list, before the MSG was purified, soy sauce has dominated the list for thousands of years.
Since the new people have been abandoned, the old people have been pushed onto the stage again by the mercenary businessmen.
From the previous decline that could only live in a water tank or plastic bucket in bulk, it has become a small package of exquisite glass bottles to live alone.
The name was also changed from tepid soy sauce to slightly mysterious soy sauce.
I have to say that this change is a success!
The formulation and implementation of the national standard 18186, brewing soy sauce through the content of liquid amino acid nitrogen, the soy sauce is divided into four grades of special grade, first grade, second grade and third grade, and the characteristics of each grade of soy sauce are described in more detail.
With the listing and sales of a brand with a very fresh taste, a large amount of investment in advertising has become increasingly popular in exchange for fame.
The key is the product competition, no msg, add a little soy sauce, the taste of the dish immediately rose a notch, deeply loved by the public.
Then there are a large number of raw soy sauces with adjectives such as "gold label", "one product", "extremely fresh" and so on.
When we bought it home, we found that there wasn't much difference in taste.
On the contrary, the taste is different from the soy sauce used before.
With doubts, more and more people are studying ingredient lists.
In addition to soybeans, wheat, salt and water, the ingredient list also found "giveaways" using the scientific name of monosodium glutamate (sodium glutamate), disodium nucleotide, yeast extract, caramel color, sodium benzoate, and so on.
This solves everyone's mystery, and the taste of soy sauce will appear different flavors according to the different material selection, brewing process, fermentation time, etc.
But the freshener, don't care what process is used, the taste is the same.
However, it can not be said that it is not good, mastering the amount of good use can play a good effect of freshness, but as a soy sauce, the amount of use, the flavor of the sauce will be submerged.
Pure soy sauce can also be freshened, and the effect is very good.
Before talking about the principle of freshness, let's talk about how to choose soy sauce.
Soy sauce with added fresheners is used as monosodium glutamate.
I want the purest soy sauce
First, look at the ingredients, the ingredients are soybeans instead of defatted soybeans, wheat instead of wheat bran or starch.
Second, the ingredient list is short and there are no excess fresheners.
Third, the fermentation method is brewed soy sauce by the high-salt dilution fermentation method.
I guess someone will praise me in the comment area again, "Is MSG a poison?" illiterate! ”
This is the most heartfelt sentence I have ever received, writing soy sauce articles, friends who understand believe that the improvement of cooking skills has been rapid.
With this comment, I would like to talk about the principle of freshening soy sauce.
Soy sauce in the process of fermentation, soy protein in the mold action, decomposed into amino acids, which have many types of amino acids, there are essential amino acids that our human body can not synthesize, there is also a class called flavor amino acids.
There are 6 kinds of flavored amino acids, and their sodium salts can show an umami taste, of which sodium glutamate is the best, and the umami taste is the most sufficient.
In other words, soy sauce produces "monosodium glutamate" during the fermentation process.
These umami-flavored amino acid sodium salts are the basis for soy sauce to freshen dishes.
Surely some friends will ask, since the soy sauce itself can be freshened, why add umami agent?
The reasons are probably as follows:
The combination of sodium glutamate and tasteful disodium nucleotide can increase the umami taste by 30%, and the freshness will have a better effect.
The best soy sauce for freshening is the head pump, but the head pump is limited after all.
The addition of umami agents can open up the gap with other brands.
Going on to talk about the effect of adding too many fresheners on soy sauce, soy sauce has a compound flavor and does not just use it to freshen up.
It is the role of increasing the flavor of the sauce, adding mellow flavor, saltiness, and color.
If too much umami agent is added, the other effects are not enough when using the amount with the best freshness effect.
When the amount of other seasoning effects is met, the umami taste is too strong, affecting the overall taste of the dish.
In other words, after the freshener is added, the balance of the proportion of taste in soy sauce is broken.
Of course, it is difficult to reconcile, and what you like is the best. I'm only talking about points of view from the perspective of soy sauce.
The following is the special use of freshness, taking sodium glutamate in soy sauce as an example, sodium glutamate will become sodium pyroglutamate after more than 120 degrees, although it is harmless to the human body, but it loses its umami taste.
The soy sauce and mellow aroma of the sauce need to be better stimulated, and the temperature needs to be slightly higher.
Simmering soy sauce after the onion and ginger, or stir-frying along the edge of the higher temperature, the aroma stimulation effect is the best.
However, the high temperature will make some of the source of umami disappear, so if you want to freshen it, you need the next soy sauce.
After stir-frying, add soy sauce to the dish or soup.
To sum up, the use of soy sauce, the next two times, once boiled, once put.
It should be hot when it is boiled, and the normal temperature when it is put.
We cook with soy sauce and there is an upgraded version.
Raw soy sauce, add some old soy sauce, add some water.
Serve with some umami vegetables, onions, carrots, ginger, coriander and more
Bring to a boil over high heat and simmer for ten minutes.
This soy sauce is used to make soy sauce fried rice and tastes great.
You can also make shallot oil noodles, fried noodles, fried cakes, if you can adjust the sugar mouth and salt mouth in order to be fast, in order to be more umami you can add shrimp skin or dried scallops.
Many old chefs, after retirement, cook at home most like to use salt and soy sauce, after reading this article, everyone should know why.
I like to share my culinary insights in words, aiming to improve my cooking skills with everyone.
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