Soy sauce plays a finishing touch. Whether it is colored or flavored, the following small series for everyone to introduce the production of soy sauce chicken to choose which kind of soy sauce is good? Why does the sausage flour soy sauce I bought get sour?
Which soy sauce is good to choose to make soy sauce chicken? Make soy sauce chicken, want to make the chicken sell better, the color of the golden glow a little, choose soy sauce is the key, the common soy sauce has haitian, very fresh taste, taste of the master, kitchen state, etc., many people think that the production of soy sauce chicken casually use a kind of soy sauce, in fact, this view is wrong, each type of soy sauce is not only uneven in quality, its bitter taste is not the same, in general, the production of soy sauce chicken as far as possible with a little golden color, bitter taste of a little bit of soy sauce is the best. We all know that soy sauce is not resistant to high temperatures, why not tolerate high temperatures? Because soy sauce contains fe+, mg+ca+ and other rich free ions, under the action of high temperature and oxygen, it is easy to cause oxidation reaction, that is, it is easy to cause the color to be blackened and become darker; in addition, the cooking characteristics of each type of soy sauce are also different, poor quality soy sauce, boiling for a long time will become bitter, and good quality soy sauce, long-term boiling taste will become lighter, but will not become bitter, so the choice of soy sauce is not only related to the appearance of soy sauce chicken, but also affects the taste. If you want soy sauce chicken to sell beautifully, you can add a little red yeast rice or yellow orange in the brine, so that the color of the soy sauce chicken soaked out will not be too dark; about the luster of the skin of the soy sauce chicken, many stores are choosing sesame oil, but sesame oil is easy to dry, less than half an hour The color of the soy sauce chicken will darken, if you change the sesame oil to maltose, you can avoid such a problem, smear maltose, then wipe a little on the line.
Why does the sausage flour soy sauce I bought get sour? Guangzhou buy intestinal powder soy sauce, of course, after boiling hot will be sour, the general intestinal powder soy sauce, are raw soy sauce plus sugar, water blended into, if you are heated to eat, the amino acids in the soy sauce is the main problem, it is not spoiled, you boil on a slight high heat for six minutes, the amino acids in the soy sauce will volatilize, the longer the cooking the less sour, at the same time it also has a fishy smell of soybeans, all need to be boiled at high temperature, generally speaking, to be cooked to be able to smell the unique aroma of soy sauce to qualify, good soy sauce such as "talk about winter" "Hui pig" Hakka soy sauce, There will be no such phenomenon, perfume that is the problem of oil...