What is the difference between soy sauce light soy sauce and dark soy sauce?

Light soy sauce: the color is not dark, the sauce flavor is light, the saltiness is a bit heavy, it is very delicious, and it is mainly used for seasoning;

Dark soy sauce: dark color, strong sauce flavor, low umami. Therefore, there are straw mushrooms and other products that have long been added with straw mushroom soy sauce to improve their umami, which is generally used in color dishes.

Classification of soy sauce: Soy sauce is mainly divided into two categories: brewed soy sauce and prepared soy sauce;

Brewed soy sauce is a liquid condiment made from crops and fermented with special color, flavor and texture.

Prepared soy sauce - is a liquid condiment, mainly brewed soy sauce, mixed seasoning liquid and food additives.

Brewed soy sauce is produced by microbial fermentation, which is non-toxic*** and has a strong soy sauce vinegar flavor. However, the prepared soy sauce may contain trichloropropanol (which is toxic***). Although products that meet national standards do not cause harm to the human body and are safe to eat, it is recommended to buy brewed soy sauce.

Brewed soy sauce can be divided into raw soy sauce and soy sauce:

Raw soy sauce – is extracted from high-quality soybeans and flour after fermentation and maturation. "The color is light and elegant, the ester and sauce flavors are rich, and the taste is delicious.

Soy sauce – is a type of thick soy sauce made by adding caramel to soy sauce. It is suitable for braised pork, braised food, and cooking dark dishes. It is rich in color and has a hint of vinegar and sauce.

The biggest difference between raw soy sauce and soy sauce is that soy sauce is rich in color and viscosity due to the addition of caramel; However, soy sauce has a lower salinity and a lighter color. If you cook Cantonese food or need to keep the original flavor of the dish, you can choose soy sauce; If you want to make dishes with a strong flavor or dishes that need to be colored, such as braised pork, it is best to use soy sauce.

Consumption and storage of soy sauce.

In addition to salt and water, soy sauce contains many essential amino acids, sugars, vitamins and trace elements. High-quality soy sauce is not only a condiment, but also a nutritional product that is beneficial to human health. However, the method of eating and storing soy sauce should be appropriate, otherwise it will affect the seasoning function and cause certain harm to the human body.

The soy sauce has a salty flavor and is suitable for seasoning when stir-frying. The light soy sauce has a fresher flavor and is suitable for mixing vegetables. The dark soy sauce has a strong color, which is suitable for color adjustment or use when marinating vegetables.

Of course, there is a big difference between soy sauce light soy sauce and dark soy sauce, dark soy sauce is refined through many processes, and the taste is very delicious, and the color of soy sauce is heavier, but the taste is not as strong as dark soy sauce.

The color of light soy sauce is lighter, and the color of dark soy sauce is darker, light soy sauce is generally used to spice cold dishes, while dark soy sauce is generally used to increase the color when stewing vegetables.

Light soy sauce is light in color, low in salt, not easy to color, suitable for cold dishes; The dark soy sauce has a heavy color and a large salt content, which is suitable for braised sauce.

Light soy sauce, dark soy sauce, and ordinary soy sauce are all condiments in the soy sauce range, and the gap between them is very small. There are mainly differences in color, taste, and use, as follows:

1. Color: The color of light soy sauce is relatively light, reddish-brown; The dark soy sauce is caramel-colored, very dark, tan and shiny; The color of regular soy sauce is heavier than that of light soy sauce.

Taste: Light soy sauce is used for general cooking, and the taste of light soy sauce is relatively salty; After eating the soy sauce in the mouth, it has a delicious and slightly sweet taste; Regular soy sauce is saltier than light soy sauce.

Uses: Light soy sauce is used for seasoning, because of the light color, it is used more when making general stir-fried or cold dishes; Dark soy sauce is generally used to color food, such as braised and other dishes that need to be colored. Ordinary soy sauce is a kind of comprehensive soy sauce that is generally seasoned at home and is more popular.

It is worth noting that dark soy sauce is made into a dark soy sauce based on light soy sauce with caramel color and a special process.

Extended information: Soy sauce, commonly known as soy sauce, is mainly brewed from soybeans, wheat, and salt through oil-making, fermentation and other processes. In addition to the composition of table salt, soy sauce also contains a variety of amino acids, sugars, organic acids, pigments and flavors.

It is mainly salty, but also umami and fragrant. It adds and improves the flavor of a dish, as well as adds or changes the color of the dish. The ancient Chinese working people had already mastered the brewing process thousands of years ago.