How to use soy sauce correctly? Usage of various soy sauces

It is best to add Changkang Jixianda special soy sauce before the dish will be out of the pot, and then it will be out of the pot after a little stir-frying, because the soy sauce is rich in amino acids, which can avoid the high temperature in the pot from destroying the amino acids, so that the nutritional value is destroyed, and the sugar in the soy sauce will not caramelize and become sour.

How to choose the right soy sauce The main raw materials of soy sauce are soybeans and flour, and the vitamin B content in it will also be increased during the fermentation process. Therefore, soy sauce not only provides a salty taste, but also provides nutrients such as amino acids, potassium, magnesium, vitamins B1 and B2 to the human body. The point is that only real brewed products have these benefits, and those that are chemically hydrolyzed, or blended with salt, acetate, coloring, etc., do not have these benefits.

The first principle: you must buy pure brewing products Generally speaking, soy sauce or vinegar produced by the brewing process will be written on the packaging with the words "traditional process", "brewing products", "carefully brewed" and so on, lest you don't know. If you buy a famous brand, and it is a pure brewed product, then the quality usually does not disappoint.

If you don't see these words on the label, then needless to say, it's definitely not a pure brewed product. It is possible that a chemical hydrolysis process was used, or it was simply blended. Chemical hydrolysis to make soy sauce is fast and low-cost, but it is of poor quality, low nutritional value, and may contain trace amounts of the toxic substance "chloropropanol".

There are different grades of vinegar in brewed products. If you are looking for a quality of life, you can consider buying premium and first-class products, labeled as "selective" and "premium", which usually have a richer taste and flavor. The second principle:

Different series of soy sauce are purchased according to the cooking needs, and they are also divided into different categories according to people's needs. For example, soy sauce is divided into dark soy sauce and light soy sauce, dark soy sauce has a heavy color and strong coloring power, and generally adds more caramel pigments; Light soy sauce is slightly lighter in color and has light pigmentation, and caramel color is usually added to the product with little or no coloring. Generally speaking, light soy sauce should be used for stir-frying or dipping, and dark soy sauce is commonly used for stews and braised dishes.

There are also some products that are dual-purpose and can be used in both ways. You can use balsamic vinegar for cold dishes, aged vinegar for vinegared dishes, and fruit vinegar for some Western food and refreshing cold dishes. There are also some brands that have taken into account the needs of consumers, and have prepared dumpling vinegar, cold vinegar, etc., and added garlic juice, ginger juice, sugar and other ingredients to the vinegar, which has a pleasant flavor and is easier to use.

The third principle: select products according to freshnessIf you look carefully at the label, you will find that soy sauce products are marked with "amino acid nitrogen", which is the umami indicator of soy sauce. Generally speaking, the higher the amino acid nitrogen, the stronger the umami of the product.

For example, if there are two products, one with amino acid nitrogen content and the other with the other amino acid nitrogen content, then the latter must be more delicious. At present, many soy sauce products are added with monosodium glutamate and nucleotide freshness enhancers, which are the two basic ingredients in chicken essence. Because MSG is an amino acid, this product is particularly high in amino acid nitrogen.

There are even some products called Umami Soy Sauce, which has a richer umami flavor and a few drops are enough – remember that after using them, there is no need to add MSG and chicken essence.

In order to effectively prevent soy sauce, you can use a few drops of cooking oil, a few cloves of peeled garlic or a few drops of white wine to Changkang Jixianda Premium Soy Sauce.

Soy sauce is also one of the very common soy sauces, its characteristic is "fresh", the color and concentration of this soy sauce are relatively light, very delicious, generally made of seafood parts, so it is called seafood soy sauce, this soy sauce is more suitable for making "dipping sauce" when eating seafood, you can also use seafood soy sauce to mix cold dishes, improve the freshness of cold dishes.

Light soy sauce is generally made of soybeans, black beans and flour as the main raw materials, which is fermented by natural dew and sun, and the color is relatively light and reddish-brown. The flavor of light soy sauce is salty. It is mainly used for seasoning, and it is used more in general stir-fry or cold dishes, and the taste is relatively light, and the taste of cold dishes can be well adjusted when mixing cold dishes.

It is recommended to use light soy sauce when mixing cold dishes.

1.Light soy sauce

The word "pumping" in light soy sauce means extraction, which is made of soybeans, black beans and flour as the main raw materials, and is dried and fermented by natural dew. 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, which is the best partner for home-cooked stir-fried dishes or cold dishes.

2.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 stewing and marinating, add dark soy sauce appropriately, and the gram is colored and fresh. 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".

3.Ordinary soy sauce is too literal

Regular soy sauce is brewed in a similar way to light soy sauce and is used in most parts of the north'Regular types of soy sauce. Because the taste of northerners is heavier, ordinary soy sauce is heavier in color, saltier in taste, and more fragrant than light soy sauce, but it is slightly inferior to dark soy sauce, so ordinary soy sauce is a comprehensive soy sauce between dark soy sauce and light soy sauce. It is suitable for roasting, stewing and stir-frying various northern dishes.

4.Steamed fish in soy sauce

Steamed fish soy sauce is a kind of soy sauce usually used to steam fish, with light soy sauce as raw material, and then add dark soy sauce, rock sugar, Huadiao wine and other seasoning fresh ingredients to boil, so the taste is more delicious and sweet than ordinary light soy sauce, with seafood, river fresh light dishes and Guangdong rice noodles, can play a good effect on freshness.

5.Soy sauce paste

The soy sauce paste is made of ordinary brewed soy sauce, salt, yellow sugar, pepper and other seasonings, and processed after refining. 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.

6.Japanese soy sauce

Japanese soy sauce is made from fermented soybeans and wheat, and it does not contain additives such as caramel, but it contains a small amount of alcohol, so it has a unique taste that is very different from ordinary soy sauce, and is the best partner for dishes such as Korean gimbap and bibimbap.

How to use soy sauce - the correct way to use soy sauce.

Proper use of soy sauce can not only enhance the color and freshness of the dish, but also prevent excessive salt intake. So, how to use soy sauce is the best? Next, I will tell you about the correct use of soy sauce, come and take a look!

Pay attention to when soy sauce is added to the dish

Roast fish, roast meat, soy sauce should be added early; It is best to add a little soy sauce before the dish is about to come out of the pot, so as to avoid the high temperature in the pot from destroying the amino acids, and to check and eliminate the sugar in the soy sauce will not caramelize and become sour.

Some people do not add soy sauce to the pot when cooking, but prefer to add soy sauce directly after the dish is cooked, and this must be done with a good quality soy sauce with a total number of bacteria, and it is best not to use cooking soy sauce that cannot be directly eaten.

Do not mix cooking soy sauce with cold soy sauce

When buying soy sauce, you should look at what is stated on the label'Whether it is used for food or cooking soy sauce, the hygiene indicators of the two are different.

Cold soy sauce is also called condiment soy sauce, which can be directly entered, and it is mainly used to defeat the search rush is cold dressing, and the health index is better; Cooking soy sauce cannot be eaten directly, and can only be used for stir-frying.

The total number of bacteria in cooking soy sauce is slightly higher than that of cold soy sauce, and if you use cooking soy sauce as cold soy sauce for a long time, it is easy to cause diseases such as gastroenteritis.

What are the wonderful uses of soy sauce? Soy sauce is a very common condiment in life, in fact, soy sauce can not only be used as a condiment but also to prevent diseases, health care, but many people do not understand the use of soy sauce, what are the wonderful uses of soy sauce below?

Soy sauce prevents cardiovascular disease and stroke. The isoyellow sweet contained in soy sauce can lower cholesterol in the body and reduce cardiovascular disease. Soy sauce has an antioxidant effect on the human body, reduces the damage caused by free radicals to blood vessels, prevents arteriosclerosis, and reduces the incidence of heart disease and stroke.

Prevent breast cancer. The main ingredient of soy sauce is soybeans, which contain a variety of nutrients and isoflavones. Isoflavones can prevent cardiovascular production, so it has an anti-cancer effect.

Soy sauce can be **scalded, burned, bee bites. When I was a child, when I had a slight burn or bee sting, the elders quickly smeared some soy sauce on the affected area. I don't know what scientific basis there is, it should be the old earthwork. However, modern early grinders don't use these methods.

Pediatric enuresis. Put the eggs and tea leaves in soy sauce, and after the eggs are cooked, break the shells, add a little salt and cook for 10-15 minutes, then take the eggs and eat. This is also a folk method. The exact basis is also unclear.

Eat with soy sauce bibimbap. When I was a child, my mother cooked rice, but it was too late to stir-fry, and we were afraid of being late for school, so we decorated rice and ate it with soy sauce and hurried to school. Looking back now, I wonder why soy sauce was so delicious back then.

The wonderful use of soy sauce in life

1. Anti-corrosion and preservation

Boil the soy sauce and soak the meat after it cools, which can play a role in preserving and preserving.

2. Detoxification and pain relief

After being bitten by a bee sting or poisonous insect, applying soy sauce to the wound can play a role in removing poison and relieving pain. After minor burns or scalds, soy sauce can also be used to smear the wound to relieve pain and remove fire poison.

3. **** itching

Mix soy sauce and vinegar in equal parts and rub over itchy areas.

4. Remove odors

Sprinkle a little soy sauce on the burning charcoal and put it in the toilet to remove the odor.

5. Pediatric enuresis

10 eggs, 8g of tea leaves, put them in soy sauce and cook for 10 minutes, break the eggshells, add 3g of salt and cook for another 10-15 minutes, then take the eggs and dip them in soy sauce.

6. Stomach pain

Take 30ml of soy sauce, 9g of tea leaves, 150ml of water, boil the tea leaves in water, add soy sauce and boil, take the juice and take it in 3 times.

There are two types of soy sauce, one is brewed soy sauce and the other is mixed soy sauce. And brewed soy sauce can be divided into 6 types of LRaw soy sauce.

It is lighter in color, reddish-brown in color, salty in taste, and can be used in stir-fries and soups. It is prepared by pretreatment, quilting, fermentation, leaching, heating and other processes with soybean, wheat and salt as the main raw materials. The color is reddish-brown, the taste is delicious, the black bean flavor is strong, because of the light color, it is often used for seasoning, and it is a good partner for stir-fried vegetables or cold dishes.

2. Old soy sauce is based on raw soy sauce, which is pressed and then dried for 2-3 months, and then precipitated and filtered. The quality of this product is more concentrated than raw soy sauce and is suitable for coloring food such as teriyaki. It is important to note that when cooking, to make a dish look "good", you need to add soy sauce earlier, but not too early, as this will reduce the nutritional value of soy sauce.

3.Ordinary soy sauce. Regular soy sauce is similar to raw soy sauce in the brewing process and is a type of soy sauce commonly found in most parts of the north.

Because the taste of northerners is heavier, soy sauce is heavier than soy sauce, salty, and strong, but slightly less than soy sauce, so it is a kind of comprehensive soy sauce between soy sauce and soy sauce. It is suitable for roasting, stewing, and stir-frying all kinds of northern dishes.

4. Steamed fish soy sauce. Steamed fish soy sauce is a type of soy sauce that is commonly used for steamed fish. It is made with light soy sauce and boiled with a variety of seasonings such as dark soy sauce, rock sugar, and Huadiao wine, and tastes sweeter than ordinary soy sauce.

5.Soy sauce pasteSoy sauce sauce is made from ordinary brewed soy sauce, salt, sugar, pepper and other seasonings, and processed by sunlight.

Because it contains a certain amount of starch, it is as thick as a paste, and its color is mostly brownish-black, similar to oyster sauce. It is suitable for stews and stir-fries, and can also be dipped directly with food.

6.Japanese soy sauceJapanese soy sauce brewing is mainly derived from directly fermented soybeans and wheat, does not contain caramel and other additives, but contains a small amount of alcohol, so the taste is unique, compared to ordinary soy sauce, a big difference in taste, is the best "companion" with "exotic" dishes that are the perfect "partner" of "exotic" dishes, such as Korean seaweed wrapped rice and stone stone bibimbap.

Soy sauce is a liquid condiment prepared from acid hydrolyzed vegetable protein, brewed soy sauce and food additives. Soy sauce is a specialty of Asian cooking, which is often made of soybeans as the main raw material, fermented with water and salt, and then brewed into a liquid under the action of various enzymes secreted by the proliferation of various microorganisms.

There are also special ingredients that vary in flavor depending on the country or region where they are used, more famous being fish sauce (with fresh fish) and Japanese miso (with seaweed).

Black beans or soybeans can be made by fermentation without adding any chemicals, and the taste is very delicious.