Spring is a wonderful season.
Heaven and earth are born, and all things are prosperous.
The mangrove green mountains are inclined by the day, and the grass in the suburbs is endlessly green.
It is a poem written by Mr. Ouyang Xiu after his spring trip.
The scenery of spring is beautiful, suitable for trekking, and more suitable for tasting delicious.
Beautiful scenery with delicacies, spring shoots, toon, bacon, mugwort, cabbage and other spring ingredients.
Coupled with home-cooked seasoning, it is a mouth-watering spring feast.
However, there are many condiments in the supermarket, such as soy sauce, old soy sauce, very fresh taste, fish sauce, oyster sauce, steamed fish soy sauce and so on.
How do we differentiate and choose? Kikuko let's take a look at it with everyone.
<h1 class="pgc-h-arrow-right" data-track="15" > raw soy sauce</h1>
Soy sauce is a type of soy sauce.
Soy sauce is a traditional condiment in our country, using these protein raw materials such as soybeans or defatted soybeans or black beans or wheat or bran.
A liquid condiment brewed with water, salt, etc.
Soy sauce is rich in amino acids, B vitamins, sugars, acids, alcohols and other substances.
The color is reddish brown, with a unique sauce aroma, delicious taste, added to the dish can add a special aroma, help to promote appetite.
During the fermentation process, the first soy sauce that is extracted is called "head oil".
The next step is to take the raw materials back to continue the secondary fermentation and then extract it is called "secondary pumping oil".
The third time it is extracted by fermentation, it is called "three pumping oil".
The so-called raw soy sauce is the soy sauce made by mixing the head pumping oil, the second pumping oil and the three pumping oil in proportion, and adding a little moisture and other substances in the middle.
Scope of use of soy sauce: light color and delicious taste, mainly used to stir-fry vegetables or make cold mixed vegetables to taste.
It is worth noting that the head pump oil contains the most umami substances, so the raw soy sauce with a higher proportion of head pump oil is of better quality.
The umami index focuses on the content of amino acid nitrogen, the higher the umami, the stronger the soy sauce quality (no freshener premise).
<h1 class="pgc-h-arrow-right" data-track="15" > old pump</h1>
Dark soy sauce is also a type of soy sauce.
Unlike raw soy sauce, old soy sauce is a thick soy sauce made by further concentration by a special process on the basis of raw soy sauce.
Caramel is also added to many times, also for better coloring and freshness.
Scope of use of soy sauce: suitable for adding color to meat and other foods, improving taste and increasing color, such as stewing and braising
It is worth noting that old soy sauce is not suitable for dipping and cold mix dishes.
<h1 class="pgc-h-arrow-right" data-track="15" > very fresh</h1>
The very fresh soy sauce is a type of soy sauce with light soy sauce.
The national premium soy sauce standard is amino acid nitrogen content≥ 0.8 g/100 ML.
Most of the amino acid nitrogen content of the flavored soy sauce reaches ≥ 1.2 g/100ML.
From its name, it is particularly special and delicious.
The reason for this is that on the basis of the traditional process of naturally brewed soy sauce, it also adds a freshener.
There are 3 common types: monosodium glutamate (sodium glutamate), flavored nucleotides, and yeast extract.
The taste is extremely fresh soy sauce is light brown and clear, the soy sauce is rich, the umami taste is prominent, and the taste is mellow and aftertaste, but it is personally recommended to use it in moderation.
Extremely fresh range of use: For cooking dim sum dips, cold mix dishes, only a few drops, you can taste a different kind of delicious taste.
It is worth noting that the freshener can increase the content of amino acid nitrogen, but also reduce part of the cost, so the taste is very rare and the umami is not expensive, it is recommended to buy according to personal needs.
<h1 class="pgc-h-arrow-right" data-track="15" > fish sauce</h1>
Fish sauce is also a seasoning for freshening.
The difference from soy sauce is that its raw materials are seafood such as fish and shrimp.
The yard is salted and no other seasonings are salted, and with the help of modern scientific techniques and processes, they can be obtained by fermentation.
Fish sauce, also known as fish soy sauce, shrimp oil, Jiaodong called fish soup, is relatively rare in the north, is a popular sauce in the south.
Fish sauce is also one of the most commonly used seasonings in Fujian cuisine and Southeast Asian cuisine.
Fish sauce is often used in Vietnamese, Korean and Thai cuisine.
There is a saying that eating fish sauce is equivalent to having been to Vietnam.
Scope of use: Fish sauce is commonly used in the cooking of seafood, salads and other dishes, and can also be used as a dip for additional seasoning.
It is worth noting that patients with allergies to seafood and gout should not eat it.
<h1 class="pgc-h-arrow-right" data-track="15" > oyster sauce</h1>
Oyster sauce is a seasoning made from oysters (oysters).
It is a "nutrition + freshening" condiment.
Oyster oysters, known as "seabed milk", are made of oyster oysters, which are concentrated by cooking and concentrated, and refined with auxiliary materials.
Oyster sauce is rich in trace elements and a variety of amino acids, and the content is harmonious and balanced.
Glutamic acid and nucleic acids together constitute the main body of oyster sauce, the higher the content of the two, the more delicious the oyster sauce taste.
Oyster sauce is also a traditional umami seasoning commonly used in Guangdong, and one of the largest products in the field of sauces.
Scope of use of oyster sauce: Oyster sauce can be used as a thick and sweet version of seafood soy sauce, which plays a role in freshening, thickening and coloring.
Commonly used oyster sauce dishes, such as oyster sauce lettuce, oyster sauce asparagus, oyster sauce noodles, etc., are cooked with oyster sauce.
It is worth noting that oyster sauce is recommended to add a small amount when the dish comes out of the pot, pay attention to the dosage, avoid being too salty and too sweet, and affecting health.
<h1 class="pgc-h-arrow-right" data-track="15" > steamed fish soy sauce</h1>
Steamed fish soy sauce is also a kind of soy sauce, soy sauce refers to "soybean", soy sauce is brewed from soybeans soy sauce.
It can be said to be a special soy sauce for steamed fish.
Some food sweeteners are added to the production process, and the taste is salty and sweet, so it can meet the needs of steamed fish.
Scope of use of oyster sauce: As the name suggests, steamed fish soy sauce is generally used when steaming fish.
It is worth noting that steamed fish soy sauce is also a soy sauce with sweeteners and fresheners, and it should also be eaten in moderation.
<h1 class="pgc-h-arrow-right" data-track="15" > Kikuko Monogatari</h1>
Whether it's soy sauce, or fish sauce, oyster sauce, etc.
It plays an important role in our daily life and dietary seasoning.
To better differentiate their roles, different cooking establishments use different spices.
How to better identify some of their basic parameters, not just the price.
It is the knowledge that we need to absorb and learn in our daily lives.
Just to cook more nutritious and delicious tempting food.
Food is worth sharing, life needs to be recorded, Kikuko food is worth moving forward with you.
This graphic work is the original of Kikuko Food, every picture and every paragraph of text is carefully taken and written, and I am willing to grow together with you and live a healthy life. Your attention, forwarding and commenting are the greatest encouragement and support for Sister Juzi, it is strictly forbidden to copy, steal pictures, and infringe on bad self-media accounts, and the author reserves the right to pursue legal responsibility.