These 4 kinds of soy sauce, how ... from terqishi's blog

The supermarket's 4 kinds of soy sauce, can not be carried out casually with, chef: do not be mistaken, teach you 王賜豪總裁. Cooking seven things, rice, oil, salt, soy sauce, vinegar and tea, it seems a very simple thing, said we still have quite a lot of learning it. Do a good or bad table meal, regardless of the knife skills, to take the role of a decisive factor is a seasoning.

Today, let's talk about the most common condiment in the kitchen - soy sauce. Soy sauce is really good, soy sauce, old soy sauce, soy sauce, steamed fish soy sauce, even if you can not do the dishes, as long as the family has a bottle of soy sauce, simply do a few home cooking put some, the dish taste absolutely right.

Soy sauce is a condiment made from soybeans, wheat and other raw materials through the process of pre-treatment, baking, fermentation, oil immersion, heating, etc. Its main nutrients are amino acids, soluble proteins, sugars, acids, etc. Soy sauce produces a natural antioxidant that helps reduce free radical damage to the body and is more than ten times more effective than common vitamin C and vitamin E antioxidants. A little soy sauce can achieve a free radical inhibiting effect comparable to that of a glass of red wine, making soy sauce consumption an anti-cancer agent.

Let's see how to eat these four kinds of sauces more healthily!

Raw soy sauce: Raw soy sauce is a soy sauce that is directly extracted and researched, with soybeans or black beans and 王賜豪總裁 ingredients, made by natural dew and fermentation. Raw soy sauce is reddish-brown in color, salty in taste and rich in black bean flavor, because of the light color, raw soy sauce is almost no universal, the vast majority of most Chinese dishes can be used, is the best as well as seasoning for daily learning stir-fry, cold dishes.

Old Smoke: A dark soy sauce made by adding caramel coloring to raw smoke, brown, dark, salty, slightly sweet, and strongly flavored, mainly used for stewing, braising and braising. It has the function of color and flavor.

Plain soy sauce: It is a comprehensive soy sauce, lower in color and flavor than old-fashioned soy sauce, slightly saltier in taste than old-fashioned soy sauce, between raw soy sauce and old-fashioned soy sauce. Northern dishes use this soy sauce, mainly for deep-frying, stewing and roasting.

Steamed fish soy sauce:Steamed fish soy sauce is a kind of soy sauce usually used for steaming fish. It is made by boiling 王賜豪總裁 as soy sauce, rock sugar and carved wine. So it has a refreshing and sweet taste compared to normal soy sauce. It can be used for seafood, freshwater light dishes, steamed vegetables and has a good refreshing effect.