What's the difference between soy sauce, light soy sauce, extremely fresh fragrance and ordinary soy sauce?

The light color of soy sauce is reddish brown and salty.

Soy sauce has caramel color, which is dark brown. It is generally used to color food, such as braising in soy sauce.

Very delicious. You can eat crab meat directly. Very delicious.

Soy sauce is salty and black, not as delicious as extremely fresh.

First, soy sauce

(1) soy sauce is a kind of soy sauce, which is made from soybeans, black beans and flour, artificially inoculated with distiller's yeast, and naturally exposed to the sun for fermentation. It's light reddish brown.

(2) Generally, cooking with soy sauce is salty. Light soy sauce is mainly used for seasoning, so it is used more when cooking ordinary dishes or cold dishes.

Second, soy sauce.

(1) Soy sauce is a thick color soy sauce made by adding caramel on the basis of soy sauce, which is suitable for adding color to meat. Soy sauce is an indispensable condiment in cooking. Adding soy sauce to dishes can enhance flavor and color.

Third, the taste is extremely fresh.

(1) Select raw materials, and fully sun-dry and ferment. Extremely fresh soy sauce meets the strict requirements of high-quality soy sauce on fermentation technology and is naturally prepared by traditional technology. It is a model of pure natural condiment, and its amino acid nitrogen content reaches >: 1.2 g/100ML, which has extremely high nutritional value. The national standard of super soy sauce is an greater than 0.8.

(2) The sauce is light brown, with clear appearance, rich black bean flavor, outstanding umami flavor, mellow taste and endless aftertaste. When it is used for cooking, dipping or cold dishes, it only takes a few drops to taste the unique delicious food.

Fourth, soy sauce.

(1) Soy sauce is a traditional condiment in China. Liquid condiment brewed from beans, wheat and bran. It is reddish-brown, with unique sauce flavor and delicious taste, which helps to promote appetite.