After cooking for so many years, I m curious, what is the difference between light soy sauce and dar

Soy sauce is an indispensable condiment in our kitchen, and when I was a child, my mother used to say that the color of soy sauce is better when stir-frying. Indeed, whether it is vegetables or various meat products, as long as they are "polished" by soy sauce, they immediately become bright and attractive, and they will also exude a rich flavor of soy sauce.

But nowadays, there are too many types of soy sauce in supermarkets, such as light soy sauce, dark soy sauce, seafood soy sauce and so on. How to choose between light soy sauce and dark soy sauce?

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

Traditionally, the main ingredients for soy sauce are soybeans, wheat and salt. The production of light soy sauce and dark soy sauce is based on soy sauce, light soy sauce is a liquid directly separated from the fermentation and hydrolysis process of protein, the color is lighter, because the microorganisms decompose the protein more fully, so there are more free amino acids, in this case, the salty taste is stronger, and the umami flavor is obvious.

Light soy sauce is generally used in cold dishes, because the salty and fragrant taste of light soy sauce can play a role in enhancing the flavor. A closer look at the food ingredient list will show that some merchants add monosodium glutamate and disodium nucleotide to the light soy sauce, which are the most common ingredients in MSG chicken essence, and this kind of soy sauce is also more delicious.

The production process of dark soy sauce is obtained by adding caramel color, molasses and other ingredients to the light soy sauce and further fermentation. The caramel color will make the dark soy sauce look darker and stronger, and pouring it on the dish will also quickly "color" the food, so the dark soy sauce is usually used for braised and hanging colors of ingredients, such as braised pork, braised food, etc.

How to choose the right soy sauce?

First of all, choose according to the cooking needs: as mentioned above, cold salads or light-colored foods should be made with light soy sauce. Braised foods, braised foods, and dark foods are usually colored with dark soy sauce.

The seafood soy sauce, mushroom soy sauce, and extremely fresh flavor on the market can be chosen according to your taste.

Second, choose a brewed soy sauce instead of a soy sauce. It is recommended to choose pure brewing products, and the pure brewed soy sauce is obtained by protein fermentation and hydrolysis, and the quality can be guaranteed. The prepared soy sauce is a liquid prepared by adding various food additives and white sugar after direct hydrolysis of soybean protein.

When you choose, you can buy it if you look carefully at the soy sauce cover, which has the words "traditional craft" and "carefully brewed" written on it.

Finally, look at amino acid nitrogen. Amino acid nitrogen is the umami indicator of soy sauce, which is usually within the range, and the higher the number, the higher the grade of soy sauce, and the stronger the umami.

Light soy sauce is lighter in color and slightly lighter in taste, making it more suitable for cold dishes, while dark soy sauce is darker in color and has a strong flavor, making it more suitable for stir-frying.

The difference between light soy sauce and dark soy sauce is that light soy sauce is suitable for cold dishes, while dark soy sauce is used to add color to the process of cooking.

The color of the light soy sauce is darker than that of the dark soy sauce, and the light soy sauce is not as black as the dark soy sauce. The taste is different, the light soy sauce has a salty taste, while the dark soy sauce has a sweeter taste. Light soy sauce is suitable for cold salad and marinated meat, which can make the meat tender; Dark soy sauce is suitable for stir-fried and stewed dishes with heavy flavors, which can add color to meat.

The effect of light soy sauce is similar to salt, for example, if you feel that the dish is light, you can add some light soy sauce, or you can remove the fish, and the effect of dark soy sauce is stronger, mainly used for color.

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

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

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.

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. The color of its products is ruddy, and the taste is delicious.

Tone, the soy flavor is strong, the body is clear and transparent, and the flavor is unique.

Dark soy sauce color: dark soy sauce is made with caramel color, which is very dark in color, 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.

The production of dark soy sauce: Dark soy sauce is based on light soy sauce, and the pressed soy sauce is dried for another 2 to 3 months, and then it is dark soy sauce after precipitation and filtration. The quality of the product is richer than that of light soy sauce.

There is such a big difference between dark soy sauce and light soy sauce, don't you know?

Difference Between Light Soy Sauce and Dark Soy Sauce:1. The manufacturing process is different

Light soy sauce is mainly made of soybeans or black beans and flour as the main raw materials, artificially connected to the koji, and fermented by natural dew. Dark soy sauce is a dark soy sauce made by adding caramel to light soy sauce and making it through a special process.

2. Different colors:

Light soy sauce is reddish-brown in color, while dark soy sauce is tan in color and shiny.

3. Different usage:

Light soy sauce is generally used for seasoning, and stir-fried vegetables and cold dishes are used more. Dark soy sauce is generally used to color food with a base. Light soy sauce has a strong salty taste, so it is generally used in cold dressing or stir-frying. The soy sauce has a delicious and slightly sweet feeling when it is eaten in the mouth.

The dark brown color of the dark soy sauce is suitable for cooking, such as when making teriyaki, so it is sometimes referred to as teriyaki soy sauce. Light soy sauce is generally used in cold dishes, stir-fried vegetables and other dishes, the color is relatively light, but the taste is relatively salty, generally add a little.

The color of the light soy sauce is relatively light, showing a reddish-brown color; The dark soy sauce is more heavy and black.

The light soy sauce is clear and transparent, and it is slightly hung on the wall; The old soy sauce is moderately viscous and obvious on the wall.

Manufacturing process: light soy sauce is mainly made of soybeans or black beans and flour as the main raw materials, artificially connected to the koji, dried by natural dew, and fermented; Dark soy sauce is a dark soy sauce made by adding caramel to light soy sauce and making it through a special process.

Light soy sauce: Light soy sauce is made of soybeans or defatted soybeans or black beans, wheat or flour as the main raw materials, artificially connected into the koji, dried in natural dew, fermented, the color is relatively light and reddish-brown. Light soy sauce is used for general cooking, and the sauce is fragrant.

Light soy sauce is mainly used for seasoning, and the color is light, so it is used more when making general stir-fried or cold dishes. It is extracted from high-quality soybeans and black beans, wheat or flour as raw materials, fermented and matured. The color is light and mellow, the sauce is fragrant, and the taste is delicious.