Food is something we love and need the most, and to make a delicious meal, of course, you can't do without seasoning. Due to the relationship between time and work, more and more people rely on takeaway and catering services to eat, and they will not use many things for cooking, especially some condiments such as soy sauce, soy sauce, fish sauce and soy sauce.
Many people are not sure what its role is, today Teacher Chen will give everyone a fog in the joy, explain the function and use of these spices and the effect. Let you no longer be the little white in the kitchen, cooking delicious and delicious!
(1) Old smoke
First of all, light soy sauce and dark soy sauce are both a kind of soy sauce, which is made from soybean processing. Old soy sauce is made on the basis of raw soy sauce, it is added caramel on the basis of raw soy sauce, and then processed to make old soy sauce, some people say that it is concentrated soy sauce.
When we stir-fry, we sprinkle some dark soy sauce to add some color to the dish, mainly the function of coloring. For example, braised noodles, braised noodles, and marinated vegetables are very dark in color, sometimes light in taste, and mixed with a hint of sweetness, these delicacies are inseparable from the credit of old smoke.
In addition, when we choose old soy sauce, we can choose more amino acid content, which can avoid buying adulterated old soy sauce.
(2) Raw soy sauce
Next, Teacher Chen explained the raw smoke to the family. There are many types of soy sauce, among which the taste is extremely fresh and a pint of fresh spices also belong to the soy sauce. Compared with the old soy sauce, the color of raw soy sauce is relatively light, slightly emitting a little red, its umami taste is more prominent, and it is very widely used in making food.
For example, it can be seasoned when stir-frying vegetables, and it can be fresh when mixing cold vegetables, so soy sauce is a very good seasoning. In order to judge the quality of raw soy sauce, it is also the same as old soy sauce, to see whether its amino acid content is high or not, in general, the price of high amino acid content will become more and more expensive, and the quality and taste will be better.
(3) Steamed fish soy sauce
Steamed fish soy sauce is used in some seafood, or steamed fish steamed meat. Many people like to eat dry pot dishes, delicious and very delicious, this is because the drum plays a great role in it. Families who can't cook, must remember its role, the next time you use the right seasoning will be more effective with half the effort!
Steamed fish soy sauce looks similar to soy sauce, and many people are stupid when choosing a seasoning and can't tell which one to buy. Although soy sauce looks like soy sauce, but it is darker than the color of soy sauce, the taste is slightly salty, when making steamed fish or seafood, we take vegetable water and soy sauce mixed and stirred, a certain dilution, the taste of the dish will be more delicious.
(4) Oyster sauce
Oyster sauce and soy sauce look very similar in color, but the ingredients and preparation are very different. We know that the raw material of soy sauce is soybeans, while oyster sauce is oysters. Oyster sauce is an excellent condiment for making dishes, the umami taste is very prominent, the use is also very extensive, it can be used for stir-frying, cold dishes and stews, as well as the popular hot pot dipping sauce and so on.
The fly in the oyster sauce has a little high requirements for the storage environment, and after opening the lid at home, it must be stored in the refrigerator refrigerated, so as to avoid spoilage, the phenomenon of long hair, and avoid the waste of food.
(5) Fish sauce
Fish sauce is a very old condiment in our country, and it is still loved by many people to this day. Fish sauce is used when accompanying cold mix and cooking stir-fry, which is based on small fish and shrimp flavor raw materials, the color is also very good to show amber, and the nutritional value is very rich.
(6) Ordinary soy sauce
The color of ordinary soy sauce is heavier than the color of raw soy sauce, the taste is a little salty, and its sauce flavor is also more intense. However, it does not have the color weight of old soy sauce, and soy sauce is a comprehensive soy sauce between old soy sauce and raw soy sauce. Its most widely used dishes are boiling, cooking and stewing. However, its taste is not as good as raw soy sauce, and its biggest feature is that the sauce is fragrant.
Finally, I would like to share with you the soy sauce commonly used by Teacher Chen, which tastes delicious. The ratio is one-half of a poinsettia soy sauce, two-tenths of the flavor of extremely fresh soy sauce, three percent of the fish sauce, if the family is interested, you can try it. Whether it is stir-fry or mixed vegetables, it is very delicious.