What kind of light soy sauce is the most cost effective for stir frying in restaurants?

Stir-fry with light soy sauce.

Light soy sauce is a variety of soy sauce, with soybeans and flour as the main raw materials, which are artificially added to the koji, and are made by natural exposure and fermentation, and its products are ruddy in color, delicious and delicious, and the soybean flavor is rich and unique.

Light soy sauce is relatively light in color, reddish-brown, used in general cooking, salty in taste, so it is mostly used for seasoning, and because of its light color, it is frequently used in making ordinary stir-fried dishes or cold dishes.

In the case of cooking, light soy sauce is indeed a very important condiment, especially in the case of meat products, light soy sauce can also be colored, so that the tone of the dish is more beautiful, in daily life, many people are very fond of cooking vegetables with light soy sauce.

However, the soy sauce flavor is salty, so it is suitable for cold dishes. The light soy sauce and dark soy sauce are all light soy sauces that have been produced and processed by brewing and fermenting alcohol. However, the main purpose of the two is not the same.

It is better to use light soy sauce or dark soy sauce for stir-frying.

Light soy sauce. Light soy sauce color: Light soy sauce is light in color and reddish-brown in color.

Taste: Light soy sauce is used for general cooking and tastes salty.

Uses: Light soy sauce is used for seasoning, because of its light color, it is used more when making general stir-fried dishes or cold dishes.

Dark soy sauce. Dark soy sauce color: Dark soy sauce is caramel colored, very dark, tan and shiny.

Taste: It has a delicious and slightly sweet feeling in the mouth.

Uses: Generally used to color food. For example, it is better to use it when making dishes that need to be colored, such as teriyaki.

Soy sauce can be eaten directly, but it is best not to eat soy sauce for cooking (for cold dishes).

Light soy sauce or soy sauce for stir-frying.

Light soy sauce. Production of light soy sauce: Light soy sauce is a variety of soy sauce, with soybeans and flour as the main raw materials, artificially connected to the koji, and fermented by natural dew. Its products are ruddy in color, delicious and harmonious in taste, rich in soy flavor, clear and transparent, and unique in flavor.

Soy sauce. Soy sauce is a lot of condiments in life, and it is mainly used to match various foods to make the food better play their taste. Light soy sauce is used for stir-frying, because its color is lighter and the flavor is very good, and dark soy sauce is mainly used to make braised pork.

Soy sauce is a liquid condiment brewed with beans, wheat, and bran. Soy sauce is a compound seasoning that has salty, sweet, sour, umami and other flavors. The saltiness comes mainly from the salt.

Umami comes from amino acids and peptides, sweetness comes from glucose and fructose, etc., and sourness comes from organic acids such as lactic acid and succinic acid. There are many types of soy sauce, which can be divided into brewed soy sauce and prepared soy sauce according to whether it is fermented or not; According to whether it has been dried in the later stage after brewing, it is divided into light soy sauce and dark soy sauce.

The amount of soy sauce used in dishes is mainly limited by two factors, namely the saltiness and color of the dish, and the reaction of adding color caused by heating. Therefore, soy sauce with dark color, thick juice and fresh flavor is generally used for cold dishes and colored dishes; If used to heat dishes, avoid heating for too long. Soy sauce, which is light in color, clear in juice and mellow in flavor, is mostly used for heating and cooking.

The choice of light soy sauce and dark soy sauce for stir-fry is the key to what you want to cook. The taste of light soy sauce is relatively light, which is suitable for making some stir-fried dishes, while dark soy sauce is basically used to color dishes, and the uses of the two of them are different, and many dishes are used together with light soy sauce and dark soy sauce, but the corresponding proportions are different. According to the advice of the Chinese Food Association, when people cook daily dishes, they should try to achieve the best ratio of light soy sauce and dark soy sauce, so that the fried dishes will be more delicious.

Stir-fry can be used for dark soy sauce or light soy sauce, light soy sauce is mainly used for seasoning, so that the food can better bring out the taste. Light soy sauce is generally used to stir-fry vegetables, because the color is lighter and the flavor is very good. Dark soy sauce can add flavor and color to food, and is mainly used to cook meat dishes.

Generally, when we stir-fry, we will use light soy sauce and dark soy sauce, light soy sauce and dark soy sauce are the seasonings that we generally use in stir-frying, and we not only use light soy sauce in stir-frying, for example, we can also use light soy sauce when we are cold and we can also put a little light soy sauce and dark soy sauce when making pork products, so that the taste will be more delicious and the taste will be better.

So should you stir-fry with light or dark soy sauce? In fact, this has to be put in light soy sauce and dark soy sauce according to our personal taste, and generally we will use dark soy sauce to stir-fry, so that the taste of the fried will be better, and its color will be more oily.

Dark soy sauce seasoning and light soy sauce mixing. If you fry vegetarian dishes, use light soy sauce, roast chicken, duck, fish, meat, and dark soy sauce for meat dishes, anyway, I roast meat dishes, dark soy sauce, and light soy sauce. It's good to buy pure brewed soy sauce, and the kind without additives is good, but it's just more expensive.

Cauliflower and pork are the most common vegetables and meats on the market, and the methods are also diverse, such as the northerners who have a heavier taste and like to use dark soy sauce to cook, while the southerners have a light taste and generally use light soy sauce or do not use it directly. The dark soy sauce itself is a reprocessing of soy sauce, with a dark color and heavy saltiness, while light soy sauce is an ordinary soy sauce, with light color and fresh taste, it is best to use light soy sauce for novices, because they don't know the proportion of the dish and the amount of seasoning, use light soy sauce, which is better controlled. If you use dark soy sauce, you don't know the specific gravity, it is easy to pour more or less, more dark color, less light color, which affects appetite very much.

Therefore, when cooking, it is recommended to use light soy sauce, if you stew meat, or make some darker dishes and then use dark soy sauce.

Under normal circumstances, light soy sauce or dark soy sauce is OK for stir-frying.

Dark soy sauce and light soy sauce are both a kind of seasoning that has been refined, and the ingredients used in making them are actually almost the same, but dark soy sauce will add an extra caramel color compared to light soy sauce.

The color is more intense, and generally speaking, when cooking meat dishes, everyone will choose dark soy sauce, which will make the dish look more appetizing.

In other dishes, light soy sauce is generally used, which has a slightly heavier flavor and a certain saltiness than dark soy sauce, while dark soy sauce is more delicious. The last time for adding soy sauce is shortly before it comes out of the pan, as this not only preserves the original flavor of the soy sauce.

Do you put raw soy sauce or dark soy sauce in stir-fry? I can understand it today, so don't mess around in the future.

Dark soy sauce is better, because light soy sauce is used to mix cold dishes, the concentration is relatively small, the color is lighter, and the dark soy sauce is dark in color, the concentration is large, and it is also convenient when thickening.

Benefits of Soy Sauce:

The main raw material, soybean, contains phytoestrogens, which can effectively control the production of estrogen in the human body. High levels of estrogen in the human body can lead to the development of breast cancer.

Lecithin, which is rich in soybeans, can improve the body's metabolic ability and immunity, and can reduce the secretion of estrogen in the human body, which is a very useful essential substance. It has a certain effect on cancer prevention, especially breast cancer.

The isoflavones in soy sauce can lower the body's cholesterol, reduce the risk of cardiovascular disease, prevent the occurrence of hypertension and coronary heart disease, and can also slow down or even stop the growth of tumors.

1. How to choose between light soy sauce and dark soy sauce. Light soy sauce (sweet and salty, light color), generally used in mixed vegetables. Stir-fry in soy sauce (salty, between light soy sauce and dark soy sauce). Dark soy sauce (salty, dark in color) for coloring, such as stews.

2. When choosing soy sauce, you should not only look at the label, but also look at the grade. The umami of soy sauce depends on the content of amino acid phthalein, generally speaking, the higher the amino acid phthalein, the higher the grade of soy sauce, and the more delicious the taste. According to the current standards in China, soy sauce is divided into four grades, but it does not mean that the higher the amino acid phthalein, the better the soy sauce.