Soy sauce and soy sauce are both processed soy sauce. How to use soy sauce and soy sauce?

Soy sauce: two common names, but! Professional chefs know that what is directly called soy sauce now is actually the middle value between soy sauce and soy sauce! Therefore, it is darker than soy sauce, and its taste is not salty, but it is also full of flavor. Soy sauce is light in color and salty to eat. After using soy sauce, add as little salt as possible to prevent the dishes from becoming salty. Stir-fry with soy sauce when it is almost cooked; Add light soy sauce when eating mixed vegetables, so as not to affect the quality of lettuce. But soy sauce tastes more delicious. In color, soy sauce is light, reddish brown and light in color. The color of soy sauce is red, thick and moist, and the color is dark. Extremely fresh, light brown and clear in appearance. Ordinary soy sauce is heavier than light soy sauce. Ordinary soy sauce is a comprehensive soy sauce between soy sauce and light soy sauce.

Uses of soy sauce: stimulating appetite, preventing cancer, lowering cholesterol, relieving itching and reducing swelling. Mainly salty, it has a unique sauce flavor and delicious taste, which can improve the taste and color of dishes. Because of its high content of salt and sodium, the dosage should be controlled properly when cooking. Because of its light color, soy sauce is generally used as a seasoning for cold dishes and vegetarian dishes, while soy sauce is generally used as a dish suitable for braising, such as braised pork ribs, braised beef and braised pork. And the dishes are dark red and beautiful.

Braised soy sauce in soy sauce is suitable for stewing, stewing and burning. Dragon brand soy sauce is suitable for cooking. There are also a series of soy sauce, such as steamed fish soy sauce, delicious, delicious, spicy and fresh dew, fried sauce and so on. For example, when we cook braised pork, we blanch it and then we clean the pot. We can cook sugar. If we don't want to cook sugar, we can also use onions, ginger and garlic, then stir-fry them in a pot and add pure water to boil them.

As far as I know, most high-quality soy sauce is bright reddish brown, but the darker the color of soy sauce, the more nutrients, amino acids and sugars are consumed. When the color is dark enough, there are few nutrients left in it. Take braised pork as an example, it is absolutely inseparable from soy sauce. If you don't put soy sauce, braised pork will become pale and ugly. No matter how delicious it is, I don't want to eat it at first sight!