Which is better, please help share which brand is better

The difference between light soy sauce and dark soy sauce is the shade of color, so choose the right one according to your own use.

For example, if you want to eat meat, fry the sugar color (sai three sounds), and the color is almost bad, then put some dark soy sauce, remember to put less, more salty, and the color of the meat is called a beautiful, and the taste is fresh. Stir-fry like a general dish, a little soy sauce, and use light soy sauce is enough.

Tianjin people are using seasonings, it's hard to say, it depends on what you do to eat, and the specific situation is being analyzed. Now the market is booming, the whole country is a game of chess, and it makes no difference whether you buy it in the supermarket.

It's not true that the more expensive things are, the better. However, I do know a good way to choose soy sauce, so I'll teach you today. It depends on the grade of soy sauce, the special grade is the best, grade 1, grade 2, grade 3.

I buy premium ones now, and I'm not bad for money. Oh, I can only say that I eat it now: soy sauce Haitian.

Vinegar eats Tianli, and the taste is strong. The cooking wine is strong, and the chicken essence is happy.

Don't forget to give points, the typists are tired.

Light soy sauce is used to mix vegetables, saltier than dark soy sauce Light soy sauce is used for cooking and copying vegetables, the main purpose is to give a color, but you can't put too much If you use old soy sauce to copy the dish, you can put a little sugar, the taste will be fresher, choose Haitian classic flavor I think it's good.

The purpose of light soy sauce and dark soy sauce is different, light soy sauce is generally used for raw food, while dark soy sauce is generally used for braised soy sauce, depending on what you do, I generally use Amoy soy sauce.

Light soy sauce and dark soy sauce have their own uses, cold dishes, pasta, light soy sauce are good, roasted vegetables and dark soy sauce are good, the brands are too wide, and each region has its own brand.

Different dishes are used differently.

Raw soy sauce and old soy sauce are good, no one is better, and they are all produced by the same mother.

Differences: 1. Different production methods; 2. Different ways to use.

Light soy sauce production: With soybeans, flour and other main raw materials, light soy sauce often has bright colors, fresh taste, rich soybeans and unique taste.

Dark soy sauce production: Based on the original light soy sauce, the made soy sauce is precipitated and filtered into dark soy sauce, so the dark soy sauce often has a richer color.

Light soy sauce seasoning: Light soy sauce is often used in stir-frying. Because it is often used for seasoning, it tastes better, but the salt content is higher.

Old cigarette coloring: Because the old smoke is caramel colored, the color is darker, it tastes sweet, and the dish is more attractive.

Personally, I prefer light soy sauce, which has a faint sweetness, and the dishes that come out of the cold sauce are very refreshing and go well with rice. From the point of view of practice, light soy sauce is mainly used for cold salad, and dark soy sauce is mainly used for cooking dishes, of course, it depends on what kind of dish it is used and under what circumstances it is used, and it can also be used in combination with light soy sauce and dark soy sauce.

Good is relative, and it mainly depends on what kind of dish it is used in.

Generally speaking, light soy sauce is lighter in color, mainly used for seasoning, and is used more when making stir-fried or cold dishes, which can not only make the dish look fresh and refreshing, but also increase the umami of the dish.

Dark soy sauce is a thick-colored soy sauce made by adding caramel to the light soy sauce and going through a series of special processes, which is suitable for adding color to meat, and is generally used in dishes that need to be heavily colored. Dark soy sauce is a condiment that is indispensable for cooking, braised and other types of dishes, and adding dark soy sauce can improve the taste and color of the dish.

When cooking, light soy sauce is better, and if it is stewed meat, it is better to use dark soy sauce. The function of light soy sauce is to improve the freshness and season the meal, and its saltiness is not high, while the dark soy sauce is usually darker, and when stewing meat, it can make the meat more shiny and salty.

Personally, I feel that light soy sauce is better, because the dark soy sauce is more serious in coloring, and some pigments will be precipitated on the surface, and the light soy sauce is mainly used for seasoning, while the dark soy sauce is mainly used for coloring.

The color of light soy sauce is relatively light, reddish-brown, dark soy sauce is added to the caramel color, the color is very dark, tan, shiny, the biggest difference between them is that light soy sauce is used for cold salad, dark soy sauce is used for stir-frying, as for which one looks good, it depends on which one the individual is used to eating at home.

All are good, and they all have their own benefits. Light soy sauce is usually a seasoning that is used when cooking, while dark soy sauce is used when stewing meat, which will make it taste good.

Light soy sauce and dark soy sauce each have their own benefits. The main purpose of light soy sauce is to enhance the umami of the dish, while the purpose of dark soy sauce is to add some color to the dish, so the usefulness of the two of them is not the same, and there is no comparison.

They are all better, but their main cooking areas are different, generally light soy sauce is used for cold dishes, but dark soy sauce is used for coloring.

Both of these are good, just have different effects, and they differ in the lightness of the flavor and the color.

We all know that soy sauce is a more popular condiment, it can play a good cooking effect, and many people will use soy sauce when cooking. In the market, there are many types of soy sauce, light soy sauce and dark soy sauce are the two most common, so is it better to choose light soy sauce or dark soy sauce? Let's take a closer look!

The color of light soy sauce is relatively light, the concentration of the liquid is not particularly viscous, reddish-brown, and the taste is salty, which is generally used for seasoning.

Raw soy sauce is a kind of soy sauce Qingzhi, most of which are made by using soybeans in a pure natural drying field, fermented in the dew, shaking the glass container with light soy sauce, and the light soy sauce can usually flow down relatively quickly, and there will be no phenomenon of hanging on the wall;

In the process of stir-frying, the amount of light soy sauce we use is mostly 1 scoop, which I want to express means that the light soy sauce will be used more, and most of the light soy sauce is salty, and in some dishes, there is no need to add salt after putting in light soy sauce;

Dark soy sauce can be roughly understood in this way, it is made of caramel on the basis of light soy sauce and made into a strong soy sauce through a special process, which is suitable for adding color to meat dishes, such as when making braised pork, it is used to add color to the meat pieces through dark soy sauce, and it will be used when making braised dishes;

Due to the addition of caramel color, dark soy sauce presents a darker, brown and shiny color, in some dishes that need to be heavily colored, we will use dark soy sauce, such as meat stew, stew, braised vegetables, etc.;

When buying soy sauce in the supermarket, you can also judge from the label, and the one marked as light soy sauce on the product name is light soy sauce, and the one marked as dark soy sauce is dark soy sauce;

Although light soy sauce and dark soy sauce are soy sauces, they play a completely different role in daily use, and the types of dishes they are suitable for are also different.

When we make various dishes such as braised vegetables, braised dishes, stews, etc., when we need to color meat and other ingredients, we will naturally use dark soy sauce, so in my opinion, there is no obvious boundary between light soy sauce and dark soy sauce;

When you have a certain amount of time to cook in the kitchen, you can clearly distinguish between them with more practice, which has nothing to do with good or bad, only whether it is suitable or not;

Of course, when we cook, such as stir-frying shredded pork with green peppers, most of the time, it is enough to put about 1 spoonful of light soy sauce, but some people, according to their own habits and tastes, do not release light soy sauce, and put in a little bit of dark soy sauce, it is not impossible, but the fried shredded pork with green peppers fried in this way may be black, because the effect of dark soy sauce is very obvious.

After figuring out the difference between light soy sauce and dark soy sauce, let's take a look at which one is better, light soy sauce or dark soy sauce.

Depending on the type of cooking dish, the soy sauce required also has different requirements. Generally, when stir-frying vegetables or cold dishes, soy sauce is the best choice, because the color of light soy sauce is light, and the stir-fried vegetables will not lose the original color and form of the dish, and they are more delicious than not adding light soy sauce; But when making other dishes that need to be colored and flavored, such as meat dishes, dark soy sauce is the best choice, and you need to put dark soy sauce to season and add color, dark soy sauce can make the color of the dish shiny, and achieve the cooking effect of both color and flavor.

In fact, whether it is light soy sauce or dark soy sauce, you can't eat too much for seasoning, and eating some appropriately is still good for your health, because soy sauce has the effect of relieving heat and annoyance, seasoning and appetizing. It is recommended to put soy sauce after cooking, so that the effective amino acids and nutrients in the soy sauce can be retained.

Light soy sauce and dark soy sauce both belong to soy sauce, and soy sauce is a general term. The production process of light soy sauce and dark soy sauce is different, the color of light soy sauce is lighter, which is suitable for preparing cold dishes, and the dark soy sauce is darker, which is suitable for cooking that requires color, and this is mostly used when stir-frying.

Light soy sauce - made from high-quality soybeans and flour, fermented and matured. "The color is light and elegant, the ester aroma and sauce aroma are rich, and the taste is delicious.

Dark soy sauce - is a dark soy sauce made by adding caramel to light soy sauce and guessing through a special process, which is suitable for braised pork, braised foods and dark dishes. The color is intense, with vinegar and sauce aromas.