What is the difference between soy sauce, light soy sauce and dark soy sauce commonly used in daily

Most people will have soy sauce at home, soy sauce is a more important condiment in our daily life, and some people will find that there seem to be many kinds of soy sauce, there are dark soy sauce and light soy sauce, it feels like soy sauce, many people can't understand this, and they don't know the difference.

First of all, light soy sauce and dark soy sauce, they both belong to soy sauce, soy sauce is the meaning of extraction, soy sauce brewed with the ancient method has to go through half a year of fermentation, and then the first soy sauce extracted is called light soy sauce. The dark soy sauce is dried on the basis of light soy sauce for one year, and after precipitation and filtration, it becomes dark soy sauce.

We poured them into a bowl to compare, and the color of the light soy sauce was much lighter than that of the dark soy sauce, which was already close to black. In terms of taste, the light soy sauce is relatively light, while the dark soy sauce is salty. In terms of usage, light soy sauce is suitable for cold dishes or stir-fried vegetables to enhance freshness, and dark soy sauce is suitable for braised color.

In addition, such as Weidamei Ti Xian, it is also a kind of soy sauce, but it is a food additive with different tastes added to ordinary soy sauce.

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. There are generally two types of soy sauce: dark soy sauce and light soy sauce: light soy sauce is salty and used to enhance freshness; The dark soy sauce is lighter and is used for color lifting.

In fact, in general, soy sauce includes two types: dark soy sauce and light soy sauce, and the above three are all condiments, but they differ in color, taste, and function.

The fundamental difference between soy sauce, light soy sauce, and dark soy sauce is the length of brewing time. Soy sauce is the one that takes the longest brewing time, followed by dark soy sauce and finally light soy sauce.

Compared with light soy sauce and dark soy sauce, ordinary soy sauce is in between, with heavy color, heavy flavor, bitter and salty taste, and it needs to be heated for a long time to have a rich sauce aroma.

Light soy sauce and dark soy sauce are both types of soy sauce, light soy sauce is mainly used for seasoning, while dark soy sauce is mainly used for coloring.

I think it's just the difference in taste, and the dark soy sauce may be a little heavier.

The main reason is that the taste is different, and the ingredients are different to make different dishes.

What is the difference between dark soy sauce, light soy sauce, and soy sauce, I finally know it today, and I have been using it wrong before.

It's still the difference in color and viscosity, because the further you go, the more viscous it becomes.

It can make the food taste different, and it is very particular when cooking.

The soy sauce is thicker, the light soy sauce is thinner, and the dark soy sauce is dark, I don't know.

Soy sauce is for eating noodles, light soy sauce is for stir-frying, and for dark soy sauce, I don't know what you think.

I'm sorry I don't know, I just know that the taste is different, and so is the usage.

Light soy sauce, light color, reddish-brown, salty taste, suitable for cold dishes, marinated meat, cut meat and light soy sauce can make the meat smooth and tender.

Dark soy sauce, darker in color, sweet in taste, it is made of light soy sauce and caramel, made by special technology, suitable for: meat color, heavy taste of dishes.

Soy sauce is divided into head soy sauce, light soy sauce, dark soy sauce, and head soy sauce has the highest nutritional value.

1. The nature of the three is different.

Light soy sauce is a kind of soy sauce, which is made of soybeans or black beans and flour as the main raw materials, artificially connected to the koji, and fermented by natural dew, with a light color and reddish-brown color.

Dark soy sauce is a dark soy sauce made by adding caramel on the basis of light soy sauce and making it through a special process, which is suitable for adding color to meat.

Soybean soy sauce is a type of seasoning, mainly made of soybeans and soy sauce, which needs to go through steps such as steaming, fermentation, brewing, oil production, and exposure.

2. The material composition of the three is different.

Light soy sauce is composed of water, defatted soybeans, soybeans, wheat flour, edible salt, monosodium glutamate, white sugar, yeast extract, disodium inosinate, disodium guanylate, sodium benzoate, ammonium glycyrrhizate, and sucralose.

Dark soy sauce is composed of water, defatted soybeans, soybeans, wheat flour, salt, sugar, monosodium glutamate, and straw mushrooms.

Soybean soy sauce is composed of soybeans, salt, and sugar.

3. The uses of the three are different.

Light soy sauce is mainly used to accompany meals, cook stir-fried vegetables, dip sauces, and improve freshness.

Dark soy sauce is used to color braised and stir-fried vegetables, and adding dark soy sauce to dishes can improve the taste and add color.

Soybean soy sauce is mainly a seasoning and condiment, which is generally used for cooking, unlike light soy sauce, which is mainly cold sauce and dark soy sauce for coloring, and soybean soy sauce is seasoning.

I really don't know the difference between light soy sauce and dark soy sauce? Scallion oil soy sauce is lighter in color and has a very fresh taste, which is suitable for stir-frying and stir-frying, while dark soy sauce is darker in color and suitable for making foods such as braised pork.

The difference between light soy sauce and dark soy sauce.

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"Soy sauce" is the name of the mainland, and "pumping" is the name of the Hong Kong. In the past, there was not so much attention in China, especially in the north, and only a liquid condiment called "soy sauce" was produced, mainly to increase the salty taste, and now "soy sauce" can be understood as a general term for various "pumping".

"Dark soy sauce" is a dark soy sauce with a caramel color, and it has a tan-shiny color. After eating it, it has a delicious and slightly sweet feeling. It is generally used to color food.

For example, it is better to use it when making dishes that need to be colored, such as teriyaki. Dark soy sauce is based on light soy sauce, the pressed soy sauce is dried for 2 to 3 months, and then it is precipitated and filtered to become dark soy sauce. The quality of the product is richer than that of light soy sauce.

Light soy sauce is light in color and reddish-brown in color. It is used for general cooking, and it tastes salty. Light soy sauce is used for seasoning, and because of its light color, it is often used when making lighter foods such as stir-fried vegetables or cold dishes.

Light soy sauce is made of 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.

In short, "old soy sauce" is done.

Both light soy sauce and dark soy sauce are soy sauces that have been brewed and fermented.

1. Color: The color of light soy sauce is relatively light and reddish-brown. It is tan and shiny.

2. Taste: Light soy sauce is used for general cooking purposes, and it tastes delicious, sweet and salty. The soy sauce has a delicious and slightly sweet taste in the mouth.

3. Uses: The main function of light soy sauce is to enhance the umami of food, because the color is lighter, so it is used more when making general stir-fried or cold dishes. The dark soy sauce is based on the light soy sauce, and the pressed soy sauce is dried for another 2-3 months, and the quality of the product is richer than that of the light soy sauce, and it is better to use it when making dishes that need to be colored, such as braised soy sauce.

Correct a concept: light soy sauce is used for cold salad, and dark soy sauce is used for stir-frying. In fact, light soy sauce is suitable for most cooking, and cold stir-fry or something tastes better with light soy sauce.

When the dish needs to be colored, use dark soy sauce.