With the acceleration of the pace of life, in order to save time, many people choose to eat takeaway, but there is always a boring day, seeing the lunch brought by friends around them is also very fragrant, can't help but want to cook by hand.
As a first-time cooker, what are the essential differences in the face of the variety of condiments in the supermarket, especially soy sauce? For example, raw soy sauce, old soy sauce, extremely fresh taste, fish sauce, according to insiders, people who often cook should pay attention.
Among the many condiments, soy sauce is a necessary condiment to enhance delicious cuisine, and although the color is very dark, it is inseparable from any delicacy. Even simple fried rice can make soy sauce flavors, steamed fish, braised pork, stir-fried vegetables... But how should it be used? Let's take a look at each of them.
Soy sauce: even people who can't cook also know that stir-fry vegetables to use soy sauce, compared to the old soy sauce, the color of the soy sauce is relatively shallow, according to the production process, because the microorganism will decompose the protein after the production of more free amino acids, the overall taste will be very delicious and attractive, used to mix vegetables, sauce, stir-fry, have a good effect, no less than chicken essence and MONOSG.
Old soy sauce: the use of old soy sauce and raw soy sauce is different, because the color is more likely to color the dish, is the necessary partner for braised food, but because the taste is saltier, everyone in the cooking process is less suitable, for coloring can be.
Extremely fresh: many people will also see a brand of extremely fresh taste when buying soy sauce, it is similar to soy sauce, according to the production process, mainly on the basis of soy sauce with more condiments, suitable for stews. For example, some people are worried that the meal will not be delicious for a long time, compared to the soy sauce, the effect of using a very fresh taste here will be better.
Fish sauce: look at the name to know, fish sauce is fish soy sauce, mainly produced in Guangdong and other places, raw materials for small fish and shrimp, through a period of time of salting, fermentation, and finally there is umami and salty, the color is amber.
From the point of view of use, fish sauce and soy sauce can be freshened, but in early investigation studies, it was found that fish sauce may contain nitrosamines, which are carcinogenic and closely related to stomach cancer. Therefore, we should pay attention to the best to eat less.
It can be seen that the difference between them is obvious, and everyone can choose the most suitable condiment according to the food they want to make. At the same time, it is also necessary to pay attention to a problem that raw soy sauce, dark soy sauce, extremely fresh taste, and high sodium content of fish sauce, especially for people with high blood pressure, it is best to eat less.
On the basis of putting table salt, the intake of other high-sodium condiments should be reduced, including monosodium glutamate and chicken essence, so as to be able to effectively control the disease and prevent related complications, even cardiovascular and cerebrovascular diseases.