How much soy sauce does China use for cooking?

I remember watching my parents cook when I was a child. Commonly used seasonings are only soy sauce, vinegar and salt. Soy sauce is all in bulk. I need to take a soy sauce bottle to the nearby supply and marketing cooperative to buy it. At that time, soy sauce had a strong flavor of soybean brewing. Soy sauce has only one name and one variety. If there is any difference, it is that the soy sauce brewed in summer is not as mellow as that brewed in winter.

The development of the times has also enriched the spices in the kitchen. Southerners eat very delicately. With the different brewing and production techniques, soy sauce with flavor enhancement is subdivided into different types, such as soy sauce, soy sauce, oyster sauce and so on. They have different functions, usage and dosage. The following knowledge is broken down for everyone.

Usage: The sauce is rich in flavor, delicious and salty, and elegant in color. Used to increase umami and salty taste, mostly used for stir-frying and cold salad.

First of all, a concept, whether it's soy sauce, soy sauce or extremely delicious, comes from a brewing tank. It is made of soybeans, black beans, wheat and other grains, artificially inoculated with distiller's yeast, fermented and dried. The word "smoke" here means smoke.

In the brewing process, soy sauce with different qualities was extracted at different time periods. The first extraction is called "head oil extraction", which has the best quality and the highest amino acid nitrogen content, so it tastes freshest and fragrant. It can be extracted many times in the future, of course, the quality will become worse in the future. Light soy sauce is the first few soy sauces extracted in the process of brewing soy sauce, which are mixed according to a certain proportion and marked with "the first soy sauce". This kind of soy sauce is generally the most expensive in the supermarket.

Usage: the color is thick and deep red, and the taste is slightly sweet. Used to add color to dishes, which is often called soy sauce color. It has a certain refreshing effect. Mostly used in stews, pot-stewed dishes and meat cooking.

The traditional way of soy sauce is to extract some soy sauce, and the rest will continue dry fermentation for a long time. After precipitation and dehydration, black and red soy sauce is obtained.

At present, the common soy sauce is usually mixed with caramel color, which can reduce the cost and shorten the production time. The color of soy sauce will be deep and beautiful, which is most suitable for coloring vegetables, but the amino acid nitrogen content is relatively low, and the refreshing effect is relatively poor.

Usage: The color is slightly darker than light soy sauce, and the taste is extremely fresh, sweet and fragrant. Used to increase the umami flavor of dishes, mostly used for stir-frying and cold salad.

The extremely fresh taste can be regarded as an "enhanced version" of light soy sauce. On the basis of light soy sauce, it adds more seasonings that can increase the flavor, such as chicken essence and monosodium glutamate. Don't use these seasonings to add flavor after use, because they are a kind of compound seasoning. When cooking cold dishes, it will be good to use some very fresh flavors, but the more you use, the better. A bite of monosodium glutamate won't taste good.