How many types of soy sauce are there, and what are the types of soy sauce?

Just use ordinary soy sauce, shrimp soy sauce is very good.

a) Ordinary soy sauce.

Soy sauce is also an extremely versatile savory seasoning. Soy sauce has the dual role of seasoning and coloring (except for white soy sauce) when cooking dishes. At present, there are three main categories of soy sauce in the world:

Asian-type – fish sauce produced mainly from fish.

European type - the hydrolyzed solution obtained by hydrolysis of animal protein mainly with hydrochloric acid or enzymes.

Chinese type - soy sauce made mainly from beans or wheat through fermentation.

The taste of soy sauce is a combination of flavors. It mainly has salty, fresh, sweet, sour, bitter and other tastes. The taste of high-quality soy sauce is also characterized by freshness, mellowness, and harmony.

b) Spicy soy sauce.

It can be divided into two kinds, one is to use soy sauce and chili pepper for a certain period of time, remove the chili pepper and boil it and cool it, which is mostly used for mixing: the other is to add a variety of spices, medicinal herbs, fruits, green vegetables, etc. to high-grade soy sauce, which has the characteristics of promoting appetite and helping digestion.

Dipping all kinds of fried foods with spicy soy sauce does not need to use spices such as balsamic vinegar, sugar, monosodium glutamate, and chili oil, because it already has a variety of flavors such as fresh, spicy, fragrant, sour, sweet, and salty.

Spicy soy sauce does not use beans as raw materials, but uses agricultural and fruit products such as chili, ginger, cloves, sugar, red dates, fresh fruits, and high-quality medicinal materials. It is soaked and boiled at high temperature and filtered. Because its color is ruddy and similar to soy sauce, and it is a seasoning, people are accustomed to calling it spicy soy sauce.

3) Specialty soy sauce.

Here are a few common ones:

1) Shrimp soy sauce, which is particularly delicious.

2) Mushroom soy sauce: mushrooms, lion's mane mushrooms, straw mushrooms, etc.

The recipe for making mushroom soy sauce is natural soy sauce, fresh mushrooms, sugar, and monosodium glutamate, remove the root of the mushroom, wash it, dry it and cut it into pieces, and then heat and mix it with the natural soy sauce at the same time to remove its foam, and then add sugar and monosodium glutamate.

3) Stevia soy sauce.

4) Avoid salty soy sauce, also known as colorless soy sauce.

5) Juice soy sauce. The taste is good.

6) Solid soy sauce.

7) Add iron to soy sauce.

8) Fish sauce, also known as fish soy sauce.

It is a kind of salty and umami seasoning made by using small seafood fish as raw material, pickled in salt or brine, after long-term natural fermentation, and filtered by its juice. It is widely used in Fujian, Guangdong and other southeastern coastal provinces.

9) Mussel sauce soy sauce, which is very suitable for cooking fish and shrimp, meat dishes.

10) Animal protein soy sauce.

It is nutritious and has a better taste, but the flavor is slightly inferior to the richness of ordinary soy sauce.

Teach you the difference and usage of soy sauce.

1. Dark soy sauce. Dark soy sauce is a "sublimation version" of light soy sauce, which is made of caramel on the basis of light soy sauce and a special process, which is tan and dark, which can add color to meat food and is an ideal helper for coloring and flavoring various fragrant dishes. The dark soy sauce tastes salty and slightly sweet, and the flavor is strong, especially when making braised dishes or stewed and marinated, it can be added appropriately to improve the color and freshness.

It should be noted that when cooking, to make the dish look "good-looking", it is necessary to put in the dark soy sauce as soon as possible, but not too early, otherwise it will reduce the nutritional value of the dark soy sauce, and it is necessary to grasp the "degree".

2. Light soy sauce. The word "pumping" in light soy sauce means extraction, which is prepared with soybeans, wheat, salt, etc. as the main raw materials, through pretreatment, koji-making, fermentation, leaching, oil pouring and heating. The light soy sauce is reddish-brown, salty and fresh in taste, rich in soy sauce, and is mostly used for seasoning because of its light color, making it a good partner for home-cooked stir-fried dishes or cold dishes.

3. Soy sauce paste.

The soy sauce paste is made of ordinary brewed soy sauce, salt, yellow sugar, pepper and other seasonings, and is processed by sun-drying processing. Because it contains a certain amount of starchy ingredients, it is thick like paste, and the color is mostly brownish-black, similar to oyster sauce. It is suitable for braised and stir-fried dishes, and can also be eaten directly with food as a dipping sauce.

4. Japanese soy sauce.

Japanese soy sauce is mostly made by fermenting soybeans and wheat directly, and does not contain additives such as caramel, but contains a small amount of alcohol. Therefore, it has a unique taste, and the taste is quite different compared to ordinary soy sauce, making it the best "partner" for dishes with "exotic style", such as Korean gimbap, bibimbap, etc.

5. Ordinary soy sauce.

Regular soy sauce is brewed in a similar way to light soy sauce and is a common type of soy sauce in most parts of the north. Because northerners have a heavier taste, ordinary soy sauce is heavier in color, saltier in taste than light soy sauce, and has a stronger flavor in the sauce, but it is slightly inferior to dark soy sauce. Therefore, regular soy sauce is a kind of soy sauce that is a combination between dark soy sauce and light soy sauce.

It is suitable for roasting, stewing and stir-frying various northern dishes.

1. The round beat of the process is different

It is divided into: high-salt dilute fermented soy sauce and low-salt solid-state fermented soy sauce. Their names may seem complicated, but they are mainly the difference between high salt and low salt.

2. Different raw materials

High-salt dilute fermentation: Soy sauce made from soybeans or soybeans, wheat or wheat flour as raw materials, based on a large amount of brine with a high concentration and liquid soy mash, and fermented at low temperature for a long time. The palate is dominated by saltiness and umami, with a hint of sweetness.

Low-salt solid-state fermentation: Soy sauce made from defatted soybeans and wheat bran is used as raw materials, cooked and made by aspergillus mushrooms, mixed with brine to form a solid soy sauce, and then fermented. This soy sauce has a higher fermentation temperature and a shorter brewing cycle.

3. Different quality

In terms of quality, the high salt dilute fermented soy sauce is more conducive to the formation of flavor substances in the soy sauce due to the low temperature and the slow brewing process of Qi cavity spike, and the soy sauce produced is more rich in flavor and better in quality. When we pick, we can find out how the soy sauce is fermented by looking at the label on the bottle.

Soy sauce is a juicy condiment made from fermented raw materials such as soybeans, malt, and wheat. Here are some common types of soy sauce:

1.Light soy sauce: Light soy sauce is the most common Chinese soy sauce, which is relatively transparent in color, fresh and salty in taste, and is widely used.

2.Dark soy sauce: Dark soy sauce is a darker soy sauce, after a long period of fermentation and aging, the face is darker and has a rich flavor, which can add color to the dish.

3.Fresh soy sauce Thin soy sauce: This soy sauce has a relatively light flavor and is used to keep the color of the branches of the dish clear and not change the original flavor of the ingredients.

4.Sweet soy sauce: Sweet soy sauce has added sugar or sweeteners to give it a certain sweetness, and is often used in barbecue, cold dishes, etc.

5.Dark soy sauce: Dark soy sauce usually refers to dark soy sauce, such as dark soy sauce, marinated soy sauce, etc., which is used for boiling or as a seasoning for marinated flavor.

In addition, the types of soy sauce vary from region to region and country, such as soy sauce (soy sauce, dark soy sauce) in Japan, sweet bean paste in Indonesia, soy sauce in Korea, etc.

When choosing to use soy sauce, you can choose the right type of soy sauce according to the taste of the dish, personal preferences, and cooking style.

<>1. Light soy sauce: It is a kind of soy sauce made of soybeans or defatted soybeans or black beans, wheat or flour as the main raw materials, artificially connected to the koji, dried in natural dew and fermented.

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

3. Extremely fresh taste: It is a kind of light soy sauce, but when making it, some additives are added to enhance the freshness, and the taste is fresher.

4. Steamed fish soy sauce: It is a kind of soy sauce usually used to steam fish, that is, soy sauce, which is a seasoning with Asian characteristics used in cooking.

First: the difference between light soy sauce and dark soy sauce:

1. In terms of color, the color of light soy sauce is light and reddish-brown; The dark soy sauce is darker in color, closer to black, and in terms of taste, the light soy sauce is lighter, while the dark soy sauce is more salty.

2. The most important thing is that the two are used in different occasions. Light soy sauce is generally used to mix cold dishes, or to make it fresh when stir-frying; Dark soy sauce is generally used for coloring when it is braised in a braised sauce.

It can be simply written as: light soy sauce seasoning to enhance freshness, dark soy sauce to brighten and color.

Dark soy sauce is more suitable for making all kinds of braised dishes, which can make the color of the dish ruddy and shiny, and look very appetizing. When stewing meat, if you need to use light soy sauce and dark soy sauce together, then the ratio of about 3:1 is fine.

Second: Introduce soy sauce: Steamed fish soy sauce is actually soy sauce, soy sauce is actually soybeans, soy sauce is soy sauce brewed from soybeans, but the name is different in different places, just like the name of soybeans and soybeans.

Third: Introduce the flavor of the very fresh: the taste of the very fresh is also a kind of soy sauce, which is characterized by the appearance of the sauce is light brown and clear, the soy sauce is rich, the umami is prominent, the taste is mellow and aftertaste, used for cooking or dipping, cold dishes, many families will not prepare chicken essence monosodium glutamate and other condiments at all, all with the flavor of the fresh, other banquet soy sauce, braised soy sauce and the like, are added to the soy sauce with different food additives to ensure its different flavor, you can choose according to your preferences.

Fourth: Introduce oyster sauce: Oyster sauce is a seasoning made from oysters, i.e., oysters, as the main raw material.

The so-called oyster sauce is not oil, it is actually the concentrated juice of the soup left over when the oysters are boiled, because of its high nutritional value, people often call oyster sauce the milk of the seabed.

Oyster sauce is rich in trace elements and amino acids, the main of which is zinc. There is also taurine that can boost our immunity. Oyster sauce is very versatile and goes well with many ingredients, whether it's abalone, sea cucumber or tofu rape, it can add a lot of color to each other.

It should be noted that: After opening the bottle of oyster sauce, it must be kept out of direct sunlight; It cannot be placed in a place with high temperature and humidity; It is best to store it in the refrigerator with the lid closed. Otherwise, you will find that your oyster sauce is getting thinner and thinner, and it will become the same as soy sauce later, and you can't ask for oyster sauce at this time, so try not to buy large bottles when buying.

1. Light soy sauce (sweet and salty, light color), generally used for mixed vegetables.

2. Stir-fry soy sauce (salty, between light soy sauce and dark soy sauce).

3. Dark soy sauce (salty, dark in color), used for coloring, such as stewed meat.