We often use soy sauce when cooking, which is a traditional liquid condiment that can add flavor to the dish or change the color of the dish. Historically, soy sauce was once the royal "royal" seasoning, and only later was introduced to the people, and the raw materials also underwent a process from making meat to fermenting and brewing with grains such as soybeans.
I don't know if you have paid attention to it, in addition to different origins and brands of soy sauce, there are also raw soy sauce and old soy sauce. Raw soy sauce is all soy sauce, what is the difference, can you tell?
The difference between raw and old smoke
1. Color
First of all, one of the characteristics of raw soy sauce and old soy sauce that can be distinguished by the naked eye is their different colors. The raw soy sauce has a reddish-brown color and is lighter in color. The old soy sauce, on the other hand, has a glossy tan color and a darker color.
2. Taste
In terms of taste, soy sauce is salty to eat, so it is usually used when seasoning. In addition to the slight salty taste, there is also a prominent fresh sweet taste. It is made on the basis of raw soy sauce, caramel color and then made by a special process.
3. Use
Soy sauce is used for seasoning, and the light color does not hide the true color of the ingredients, so it is mostly used for general cold mixing, dipping vegetables or stir-fry dishes.
Old soy sauce can be used to color food, such as braised fish, Dongpo meat and other dishes that need to be colored.
How to choose a good soy sauce
Pay attention to these places in the ingredient list, no matter the raw smoking, you can pick a good soy sauce!
1. Sodium content: Too much sodium content in the diet will not only increase the risk of high blood pressure, but also may suffer from stomach cancer and stroke.
2. The shorter the ingredient list, the better, the main raw materials for making soy sauce are soybeans, wheat, salt, etc., and the less other ingredients are added, the higher the safety.
3. Amino acid nitrogen - the "freshness" of soy sauce comes from the amino acids fermented and decomposed by soybean protein, and the higher this value, the more delicious it is.
4. Finally, you can try shaking the bottle. Shaking up will produce a lot of foam that is not easy to burst, and there is also obvious wall hanging, which is also a characteristic of good soy sauce.
Soy sauce consumption guide
1. Expired, spoiled or even moldy soy sauce must not be eaten;
2. When taking drugs for the treatment of gastrointestinal and vascular diseases, you should avoid eating dishes containing soy sauce, otherwise it may cause uncomfortable reactions.
3. Daily storage of soy sauce, should pay attention to airtight low temperature preservation in a cool place.