Is Mijimi soy sauce? The difference between Mikumi and soy sauce

Mijimi is light soy sauce.

Mijimi is also a type of soy sauce and belongs to light soy sauce. It's just that it adds some umami additives in the process of making, so that the umami will be more prominent and the taste will be more mellow.

Light soy sauce is a soy sauce that is mixed in proportion to the first oil, the second oil, and the third oil.

Comparatively speaking, the first soy sauce contains the most umami substances, so generally speaking, the higher the proportion of the first soy sauce, the better the quality of the soy sauce.

For light soy sauce, it is lighter in color and delicious, with a rich soy flavor flavor. Therefore, light soy sauce is generally used for cold dishes or stir-fried vegetables.

Jixian is neither a light soy sauce nor a light soy sauce. Extremely fresh is soy sauce. Light soy sauce, dark soy sauce, and extremely fresh flavor are all condiments of soy sauce, all of which belong to high-salt dilute fermented soy sauce. The difference between the three is that the content of amino acid nitrogen in a word is different.

Soy sauce is made by fermenting high-quality soybeans, black beans, and flour. Soy sauce is a thick soy sauce made by adding caramel to the base of soy sauce, and the extremely fresh flavor is based on the soy sauce, plus some umami additives, making the taste more mellow and fresher. This is the difference between light soy sauce and soy sauce.

Can Umami Flavor Replace Soy Sauce?

Extremely fresh flavor can replace soy sauce, because the raw materials of the two are basically the same, both are soy sauce seasonings, and the liquid color concentration of the two is also very similar. The function of cooking is to make the taste more delicious, so when cooking, you can completely replace soy sauce with extremely fresh flavors, which will not affect the taste of the dish.

Because even the flavor is extremely fresh, adding some additives with umami flavor on the basis of soy sauce can make the taste more mellow and delicious, so many people prefer the flavor of extremely fresh, but the use of soy sauce is much less.

Which is better, delicious or raw?

Compared to soy sauce, it has a higher nutritional value, a more delicious taste, and a better seasoning effect. In general, the flavor of soy sauce condiments depends on the content of amino acid nitrogen in the soy sauce product. Generally speaking, the higher the amino acid nitrogen, the higher the grade and quality of soy sauce.

Comparing soy sauce, you will find that the quality of the extremely fresh and fragrant is higher, which belongs to the standard of super soy sauce.

There is a brand of soy sauce with a very fresh taste.

The difference between Mijimi and soy sauce is:

1. Extremely fresh soy sauceIt is a soy sauce that belongs to the light soy sauce category because of the light soy sauce, and the addition of fresh shellfish makes the original soy sauce taste fresher.

Usage: It is used for steaming, boiling and other dishes, and can also be stir-fried and cold dishes.

2. Soy sauce. It can improve both freshness and color, so it can be said that soy sauce is between dark soy sauce and light soy sauce, and the color is dark and salty.

Usage: Generally suitable for stir-frying and stewing.

About the selection of soy sauce is:

1. See if it's brewed soy sauce. Choose "brewed" soy sauce instead of "blended" soy sauce. According to the national standard, soy sauce products need to indicate on the label whether they are "brewed" soy sauce or "formulated" soy sauce, and the nutritional content of "formulated" soy sauce is far better than that of brewed soy sauce.

2. Look at the content of amino acid nitrogen. The core quality of soy sauce depends on an index called "amino acid nitrogen", and generally speaking, the higher this value, the stronger the umami and the better the quality of the product. According to the national standard, this indicator must be indicated on the label of soy sauce products.

3. See "accompaniment" and "cooking" clearly. According to national standards, soy sauce products should also indicate on the label whether they are "accompaniment" soy sauce or "cooking" soy sauce. The former can be eaten raw, so its hygiene indicators are higher and cleaner; The latter is suitable for cooking dishes before heating them, so their hygiene indicators are lower and not as clean as the former.

4. Observe the changes in the foam. Pick up a bottle of soy sauce and gently shake the soy sauce bottle, when the good soy sauce is shaken, it will form a uniform foam and will not easily disperse, while the inferior soy sauce will shake up the foam very little and easily disperse.

The difference between Mijiumami and soy sauce is as follows:1. Difference in raw materialsTraditional soy sauce is made of soybeans or defatted soybeans, wheat, bran, etc. as the main ingredient, plus salt and other auxiliary materials, after koji-making, drying, fermentation and other processes, the protein in soybeans is decomposed into amino acids and other substances, which is also the origin of the unique soy sauce flavor in soy sauce.

On the basis of ordinary light soy sauce, Wei Ji Xian also adds a lot of ingredients that provide umami, such as sodium glutamate, sodium inosinate, sodium guanylate and other flavor substances, and the ingredient list will contain more raw ingredients than ordinary light soy sauce.

2. The appearance is differentThe color of the very fresh flavor looks darker than that of light soy sauce, the texture is thicker than that of soy sauce, and the degree of hanging on the wall is more obvious.

3. The taste is differentThe taste is extremely fresh and mellow in the mouth, and the taste is richer; The soy sauce has a relatively light taste, and the umami is tasteless and extremely umami. In fact, Wei Ji Xian is a kind of light soy sauce, but some umami additives are added to the light soy sauce, so that the taste of Wei Ji Xian is more complex, and it tastes more delicious.

The difference between Mijimi and soy sauce is:

1. The difference in color.

Extremely fresh soy sauce.

The biggest difference with the old soy sauce is that the color is different, the umami of the extremely fresh taste is heavier, the color is clearer, and it looks clearer and attractive, which is more suitable for mixing some cold dishes and stir-frying some light dishes, while the color of ordinary soy sauce is darker and does not look as appetizing as Wei Damei.

2. The difference in taste.

There is a big difference between the flavor of the fresh soy sauce and the ordinary soy sauce, that is, the difference in taste, the color of the taste is very fresh, the umami is very strong, and it is more suitable for stir-frying or cold dishes. The old soy sauce is heavier in color, and the stir-fried vegetables are salty and black, so the flavor is extremely fresh and more suitable for mixing cold dishes or stir-frying some light dishes, while ordinary soy sauce is more suitable for cooking and stewing and stir-frying.

3. The difference on **.

The difference between the soy sauce and the old soy sauce is even greater, the ** of the soy sauce is generally twice or higher than the ordinary soy sauce**, but the dishes fried by the soy sauce are relatively more delicious and delicious, this is because of the addition of dried scallops.

shrimp skin, and other very fresh ingredients, and the production process of Weijixian soy sauce is also stricter, and Weijixian soy sauce is also better.

The characteristics are different: Wei Ji Xian soy sauce is mainly used for steamed, boiled and other dishes, and can also be served cold. Light soy sauce is a type of brewed soy sauce, and because of its lighter color, it is mostly used to cook dishes with a lighter color, and can be used as a dipping sauce.

A vat of soy sauce needs at least half a year of fermentation, and the first soy sauce that is extracted after fermentation is called light soy sauce. Dark soy sauce is soy sauce that has been dried for several months and a part of the water has evaporated. In terms of taste, light soy sauce is salty and dark soy sauce is lighter, so light soy sauce is generally used to season and enhance freshness when mixing vegetables or stir-frying.

Precautions for light soy sauce.

Whether it is cold soy sauce or dark soy sauce, soy sauce should not be eaten too much, there is more salt in soy sauce, which seems inconspicuous, but in fact, it has a certain impact on health.

In the international standard, the amount of salt that adults can eat per day is 6g, but many people eat more than this standard, soy sauce is this inconspicuous ingredient, too much salt intake will cause difficulties in body regulation, resulting in increased blood pressure, arrhythmia, etc., I hope you should pay more attention.

Extremely fresh soy sauce.

You can improve the flavor and freshness, if I cook my own dishes, I like to be lighter, and only put oil, salt, and chicken essence.

However, the family didn't like it so light, so they tried to put soy sauce and pepper down.

The taste has indeed changed a lot, life is about trying, and in the soy sauce, white sugar is often added.

This is also the reason why the saltiness of extremely fresh soy sauce is weaker than that of ordinary soy sauce. White sugar can cover up the saltiness of salt, if you accidentally put too much salt when stir-frying, and then add a little white sugar can soy sauce in our cooking, the main role of soy sauce in our cooking is to color and increase freshness, for kitchen novices The color may not be a very important demand, but umami is indeed the taste requirement of many of our dishes. "Fresh" is difficult to use simply "delicious".

<> soy sauce is mainly divided into two categories: brewed soy sauce and prepared soy sauce, brewed soy sauce is mainly made of soybean, wheat and bran as raw materials, and is made by microbial fermentation mother; The preparation of soy sauce is based on the brewing of soy sauce, adding acid hydrolyzed vegetable protein seasoning liquid and food additives.

etcExtremely fresh soy sauce. : A strictly fermented condiment with a complex brewing process, it is a model of pure natural condiment. The amino acid nitrogen content of 100ml is very high, and it is the best choice for cooking.

I feel good about the taste, but it's dispensable! Our children and husband really have a soft spot for Wei Ji Xian! Every morning I like to use chicken broth to put some chives to cook clear soup noodles, they feel bland, the taste is very fresh or very good, through the ingredients you can see that it is indeed worthy of these three words, so whether it is stir-fried or cold salad is very good.

Soy sauce is divided into dark soy sauce and light soy sauce, and dark soy sauce is mainly used for color toning.

Mainly, light soy sauce is mainly seasoning-based, it is recommended to choose light soy sauce, the specific brand, you can look more at the label, amino acid nitrogen, important indicators, domestic soy sauce is classified according to this index The soy sauce mainly includes sodium glutamate.

Disodium 5'-inosinate and disodium 5'-guanylate are three substances, so their umami taste is greatly increased! But if you rely too much on such freshness,

Very good, when cooking, it is a little less, you can put on a color, simply play the role of seasoning, you can't use soy sauce as the mainstay, but also with some other condiments.

The soy sauce tastes so fresh that I always feel like there's something bad in it, but it's really delicious. It can be used to make seafood sauce and dip it in.

The phoenix ball mark is very fresh soy sauce, which is highly recommended by colleagues in the unit, saying that it is delicious. Colleagues said that this kind of umami soy sauce tastes fresher than dark soy sauce and light soy sauce, and adding a little when cooking fish, mushrooms or cold dishes has a more obvious taste advantage.

Mijimi is not teriyaki soy sauceThe teriyaki soy sauce is a type of dark soy sauce with caramel color.

The color is very dark, tan, shiny, suitable for coloring, the taste is extremely fresh, it can be eaten directly, it is suitable for cold seasoning, the taste is very fresh, the color is light, the taste is fresh, the braised soy sauce is dark in color, suitable for braised pork, stewed vegetables, stewed fish, good color, strong and fragrant.

Introduction of soy sauce

Soy sauce is a condiment that we often use in daily cooking, I remember when I was a child, the soy sauce at home was made by my mother herself, and it was very fragrant, and then my mother became more and more busy, so I didn't have time to do it, sometimes I found that there was no soy sauce when cooking, so I would give me two cents to send me to the village commissary to play soy sauce, the soy sauce at that time was not sold in bottles, it was all in bulk, a large barrel of a large barrel, carrying its own soy sauce bottle to load, 2 cents can hold a bottle.

At that time, the so-called soy sauce was just soy sauce, only this one, unlike now, the soy sauce placed in the seasoning area of the supermarket is dazzling, what light soy sauce, dark soy sauce, extremely fresh taste, the price range from a few pieces to hundreds, and the brand is dozens of kinds, so that you look confused, people who don't often cook don't know which one to buy.

It's not the same. Wei Ji Xian is a kind of light soy sauce, but some umami additives are added to the light soy sauce, which makes the taste of Wei Ji Xian more complex and more delicious. Wei Ji Xian is a "strengthened version" of light soy sauce, adding more umami agents, such as monosodium glutamate (that is, monosodium glutamate), disodium nucleotide, disodium inosinate, etc., so the taste is extremely delicious, so it is called "Wei Ji Xian".

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 made of high-quality soybeans and black beans and wheat or flour as the original quivering materials, and is extracted after fermentation and maturity.

Color: The color of light soy sauce is lighter than that of eggplant, and it is reddish-brown. Taste:

Light soy sauce is used for general cooking, and it tastes saltier than dark soy sauce. Uses: Light soy sauce is used for seasoning, because of the light color, it is used more when making general stir-fried dishes or cold dishes, light soy sauce is suitable for cold dishes, the color is not heavy, and it looks refreshing.

Production of light soy sauce: Light soy sauce is a variety of soy sauce, with soybeans or black beans and flour as the main raw materials, artificially connected to the koji, dried in natural dew, and made of slippery and fermented hair. Its products are ruddy in color, delicious and harmonious in taste, rich in soy flavor, clear and transparent in liquid phase, and unique in flavor.