The same is soy sauce. The difference between light soy sauce and dark soy sauce is very big. If you understand it, you won't suffer if you buy it again.
Soy sauce is the most common kitchen condiment in our daily life! If you don't have soy sauce, vinegar and salt at home, you can't make a dish. It is said that the ancients used a lot of refined salt when preserving meat. The refined salt reacts with the substances in the meat to produce the umami juice. This profession is what we called the sauce at the beginning. With the continuous development of future generations, soy sauce was developed.
Many friends know soy sauce. Do you know that there are actually many types of soy sauce. Most soy sauces in supermarkets are divided into extremely fresh soy sauce, light soy sauce and dark soy sauce. Most of the soy sauces on the market today are quickly brewed soy sauces, one of which is made from yeast fermented. There is also a soy sauce made from hydrolyzed amino acids. To distinguish whether it is a soy sauce brewed from pure grains, you only need to look at his production ingredient list.
As long as the ingredient list says hydrolyzed amino acid liquid, it means chemical soy sauce. This kind of soy sauce is basically blended, no matter what brand it is, it is not recommended for everyone to buy it. The second look for his production implementation standard number. The soy sauce bottle with GB/T18186 high-salt dilute state is the authentic pure brewed soy sauce.
Light soy sauce and dark soy sauce are the same soy sauce, what is the difference?
There is a word "shochu" between light soy sauce and dark soy sauce, and this soy sauce is actually a tool used for brewing soy sauce in ancient times. It is made of bamboo, its length is the same as the cylinder, one end is thick and the other is thin. Put the small end up in the sauce pot, and let the sauce slowly seep out through the narrow eyes of the bamboo cage. It's what we call "pumping".
The main raw material of soy sauce is naturally fermented by drying, and the color is relatively light. The dark soy sauce is made by heating and fermenting the raw materials. So it looks darker in color. Next, I will share with you the specific differences between the soy sauce and the old soy sauce.
- Different uses
The light soy sauce is lighter in color and more salty in taste. It is more practical when used for cooking or making all-purpose sauce. The dark soy sauce is usually the most commonly used when making braised pork or braised pork at home. It is better to use dark soy sauce than light soy sauce when stewing meat. The number of times of using old soy sauce is relatively small, so its price will be much cheaper than the price of light soy sauce.
- Different taste
Light soy sauce can be said to be the most basic soy sauce, and dark soy sauce is a soy sauce that is further processed on the basis of light soy sauce. The dark soy sauce is more delicate in the processing and production process, so its taste is more intense. It also looks more colorful. This time, everyone understands the specific difference between the soy sauce and the old soy sauce, right?
How to choose high-quality soy sauce?
Now there are so many soy sauces in supermarkets, how to choose high-quality soy sauce? Whether it is light soy sauce or old soy sauce, the first thing to look at is its production ingredient list. The fewer ingredients on the production ingredient list, the higher its nutritional value.
Whether it is one yuan per bag of soy sauce or 19 yuan per bottle of soy sauce, as long as the production standard number on its outer packaging bag is 18186, it means that it is pure grain brewed soy sauce. At the same time, it also depends on its production date and shelf life. The better the soy sauce, the shorter the shelf life. Finally, look at its quality grade. Generally, the quality grade of soy sauce will be divided into excellent grade, first grade, second grade and third grade. The oil grade will be better than the 123 grade soy sauce. Don't make the wrong choice the next time you buy soy sauce.