I saw on the Internet that the ingredients for Rai are light soy sauce and dark soy sauce, but I don

Light soy sauce and dark soy sauce are both soy sauces, seasonings for cooking. The differences between them are:

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. Its products are ruddy in color, delicious and harmonious in taste, rich in soy flavor, clear and transparent, and unique in flavor.

Dark soy sauce: Color: Dark soy sauce is a very dark color with caramel 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. Its flavor is richer than that of light soy sauce.

Light soy sauce is to wash the vegetables and slap him, old soy sauce is to slap him all the time, pay attention!! Note!! It must be at the time of birth.

Soy sauce, divided into dark soy sauce and light soy sauce.

Soy sauce. Dark soy sauce stir-fry is good for coloring. Light soy sauce for salad.

Light soy sauce is used for cold salad, and dark soy sauce is used for stir-frying.

Light soy sauce is used for cold salad, and dark soy sauce is used for red stir-frying.

But He guessed that sometimes when making meat and vegetables, Zen will put some light soy sauce and marinate it first.

Light soy sauce can be used as a condiment instead of salt.

"Light soy sauce" is soy sauce that has been brewed and fermented.

Introduction: 1. Color: The color of light soy sauce is relatively light and reddish-brown.

2. Taste: Light soy sauce is used for general cooking, and it tastes salty.

3. Use: Light soy sauce is used to flavor Kaison, because of the light color, it is used more when making general stir-fried or cold dishes.

4. Production: 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, the taste is delicious and harmonious, the flavor is rich, the body is clear and transparent, and the flavor is unique.