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

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

1. Light soy sauce: Color: The color of light soy sauce is relatively light 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 or cold dishes.

The production of light soy sauce: light soy sauce is a variety of soy sauce, with soybeans and flour as the main raw materials, artificially grafted with 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.

2. Dark soy sauce. Color: The dark soy sauce is caramel colored, which is 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.

The production of dark soy sauce: Dark soy sauce is based on light soy sauce, and the pressed soy sauce is dried for another 2-3 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.

The essential difference between light soy sauce and dark soy sauce is that dark soy sauce is suitable for cooking some cooked dishes, and light soy sauce is suitable for mixing some cold dishes.

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

Light soy sauce is used to achieve it, that is, it can be used when stir-frying vegetables or cold dishes, and dark soy sauce is used when making braised dishes.

In terms of use, light soy sauce is used for stir-frying, cold dressing, dipping, and freshness. Dark soy sauce is used for coloring, and it is mostly used in teriyaki dishes. Judging from the ingredient list, there is no "caramel color" added to the light soy sauce, and the caramel color is basically added to the dark soy sauce, and there are generally two types prepared at home, my family is, a bottle of Maruzhuang black bean soy sauce, and a bottle of Maruzhuang black bean teriyaki soy sauce.

The differences between dark soy sauce and light soy sauce are as follows: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, while dark soy sauce is tan and shiny.

3. Different usage: light soy sauce is generally used for seasoning, and stir-fried vegetables and cold dishes are used more. Whereas, dark soy sauce is generally used to color food.

The colors are different: Light soy sauce has a light color and reddish-brown color. Traditional soy sauce is somewhere between dark soy sauce and light soy sauce, and the color is heavier.

The taste of light soy sauce is salty and fresh, and the taste of soy sauce is slightly sweet at first, but as the sugar content is less when heated, it will be more salty than light soy sauce, so if the two are used for stir-frying, light soy sauce can be slightly more, and soy sauce must be put less, otherwise it will easily cause the dish to become salty. Soy sauce needs to be heated for a long time to bring out the rich flavor of the soy sauce. If the cooking time is more than 40 minutes, you choose soy sauce, which will make the dish taste more mellow.

Usage of light soy sauce:

Light soy sauce is used for seasoning, because of its light color, it is mostly used to make general stir-fried dishes or cold dishes, so as to maintain the original color of the dish and appear refreshing. The usage is mainly dipped and dipped in, mixed raw, sauced, soup, fried egg, cold salad, etc., and only a few drops can add umami to various dishes.

In addition, light soy sauce can be used to treat ingredients with a fishy smell, such as steamed fish, kelp and other seafood products, and adding an appropriate amount of light soy sauce can achieve the effect of removing fish. Vegetarians can also add a moderate amount of light soy sauce to the soup as a stock.

1.The production process is different.

The raw materials of dark soy sauce and light soy sauce are basically soybeans, but the two are different in the production process, dark soy sauce does not refer to the longer time than light soy sauce, so it is called dark soy sauce, dark soy sauce is actually soy sauce made by adding brown sugar on the basis of light soy sauce and then going through a special process, so the two are completely different in the production process.

2.The taste of the two is not the same.

We Chinese should have such a habit, that is, according to the appearance of a thing to judge the thickness of a food, the color of soy sauce is very dark, so in many people's senses will feel that the saltiness of soy sauce is heavier, in fact, on the contrary, the taste of soy sauce is much lighter than soy sauce, so this is why we often feel that the taste is not good when using soy sauce to cook alone, so in fact, soy sauce is the key to the seasoning of our food.

3.The usage of the two is not the same.

Because of the addition of brown sugar in the dark soy sauce, the salt is diluted out a lot, but it is precisely because of the addition of sugar that the color of the dark soy sauce can be darkened, so the dark soy sauce is used to color food, such as our braised pork, sweet and sour pork ribs and other foods are inseparable from the polish of dark soy sauce. 1. The difference in production technology.

Production of light soy sauce: Light soy sauce is mainly made of soybeans and flour, artificially connected with seed koji, and fermented after natural exposure.

The production of dark soy sauce: The dark soy sauce is made on the basis of light soy sauce and caramel through a special process.

2. The difference in color.

Light soy sauce: Light soy sauce is light in color, reddish-brown, and the body is clear and transparent.

Dark soy sauce: Caramel is added to the dark soy sauce, which is brown and shiny.

3. The difference in taste.

Light soy sauce: Light soy sauce is used for general cooking, and it tastes salty, delicious, rich in soy sauce, and has a unique flavor.

Dark soy sauce: It has a delicious and slightly sweet feeling in the mouth.

2. The usage of light soy sauce and dark soy sauce.

Light soy sauce: Light soy sauce is used for seasoning, the color is light, and it is generally used in stir-fried vegetables and cold dishes.

Dark soy sauce: It is generally used to color food, such as braised pork and other dishes that need to be colored, it is better to use dark soy sauce for cooking.

If the saltiness of the dumplings is enough, then dipping them in soy sauce will do; However, if the dumpling filling is not salty enough and tastes bland, then it is recommended to dip it in light soy sauce.

Because both light soy sauce and dark soy sauce have the effect of improving freshness, but the salt in light soy sauce is high, which can increase the saltiness of food, and is suitable for foods with a lighter taste. If the dumplings themselves are salty enough, they may be too salty to dip in the soy sauce.