What's the difference between soy sauce, soy sauce and soy sauce?

The differences among soy sauce, light soy sauce and soy sauce are as follows: 1. Different colors: the soy sauce is lighter in color and reddish brown. Soy sauce is caramel-colored, deep, brown and shiny. Soy sauce is between soy sauce and light soy sauce.

First, let's discuss soy sauce. The color of soy sauce is relatively light, generally reddish brown. It is made of soybean and wheat through long-term fermentation. Next is soy sauce. Caramel pigment was added in the production of soy sauce, so its color was dark and brown. Finally, soy sauce. Soy sauce is between soy sauce and soy sauce, with moderate color and taste. Soy sauce is also fermented in the production process, but compared with soy sauce, its fermentation time is shorter, so the color and taste are not so strong. Second, the taste is different: soy sauce tastes salty. After eating soy sauce, it tastes delicious and slightly sweet. The salinity of soy sauce is the same as that of light soy sauce, but the flavor is heavier.

Third, the use is different: soy sauce is used for seasoning. Because of its light color, it is much used in cooking or cold dishes. Soy sauce is generally used to color food, such as braised dishes that need to be colored. The seasoning function of soy sauce is between soy sauce and soy sauce, and its color and taste are ideal.

First, talk about the usage of soy sauce. Because light soy sauce is light in color, it is usually used for seasoning dishes. Light soy sauce has a fresh and tender taste and moderate salty taste, which is very suitable for general cooking or cold dishes. Light soy sauce is a common choice when we want to keep the original color and light taste of dishes. It can enhance the umami taste of dishes and increase the sense of hierarchy without excessively changing the color of dishes. Next is the use of soy sauce. Soy sauce is mainly used to color food, especially in dishes that need to be colored, such as braised pork. Because caramel pigment is added to soy sauce, it is very dark and can give dishes a dark brown luster. At the same time, soy sauce will also bring some sweetness and bitterness to dishes, making them richer in taste. By using soy sauce, we can make dishes more attractive in appearance and taste, and make food more delicious. Soy sauce is between soy sauce and light soy sauce, which plays a seasoning role in dishes. The color of soy sauce is between reddish brown and brown, which can add color to dishes. At the same time, soy sauce also has moderate salty and sour sweetness, which can enhance the taste and flavor of dishes. Therefore, in cooking, soy sauce is often widely used in all kinds of dishes, whether it is cooking, soup or seasoning, it can play an ideal role. Fourth, the production process is different: soy sauce is a variety of soy sauce, with soybeans and flour as the main raw materials, artificially inoculated with koji, and naturally exposed to the sun for fermentation. Caramel-colored soy sauce is made into thick soy sauce by special process.

First, let's learn about soy sauce. Soy sauce takes soybeans and flour as the main raw materials. In the process of making soy sauce, soybean and flour are mixed and natural koji is added. Seed koji is a mixture containing fermenting bacteria, which can promote the fermentation process of soy sauce. Then the mixture is exposed to the natural environment for fermentation, which usually takes a long time to ensure that the soy sauce is fully fermented. In this process, soy protein in soy sauce will be decomposed into amino acids, giving soy sauce rich taste and umami flavor. Finally, soy sauce will naturally be exposed to the sun, thus obtaining a specific flavor and taste. Soy sauce is characterized by light color and light and smooth taste, which is suitable for seasoning and refreshing. Soy sauce and soy sauce are made on the basis of soy sauce and soy sauce. When soy sauce is used as soy sauce, it will go through a special process, including adding caramel pigment. Caramel is a dark brown substance formed by heating sugar, which can make soy sauce appear dark. After adding caramel pigment, the color of soy sauce will become very dark, showing a rich brown color. In addition, caramel also adds a certain sweetness and bitterness to soy sauce, which makes its taste richer. Soy sauce is often used in dishes that need coloring, such as braised pork, to give dishes deep color and rich taste. The existence of these soy sauces enriches the choice of seasonings in cooking and makes the color, fragrance and taste of dishes more diverse. According to different needs and types of dishes, you can flexibly choose to use soy sauce, soy sauce or soy sauce to get the best cooking effect.

That's the difference. Thanks for reading!