In China's kitchens, why do western chefs never use soy sauce for cooking?

In China people's kitchens, there must be some seasoning with soy sauce. For most people in China, soy sauce has a very important role in Chinese restaurants. In southern Fujian, cooking seafood with soy sauce is a traditional dish in southern Fujian. Fresh seafood is seasoned with soy sauce. Although soy sauce is salty, seafood is very easy to produce soup. Fresh juice and soy sauce are mixed together, and there is no need to add salt and chicken essence. Nature is extremely delicious.

In the eyes of chef China, soy sauce is an indispensable seasoning, a good friend in the kitchen, and the creator of colors and flavors of various dishes. But for western chefs, the application of soy sauce is a very surprising thing. In fact, when we visit western restaurants, we will find that there are basically no dishes colored with soy sauce in western countries. Why is soy sauce so easy to use, but western chefs don't need soy sauce to cook?

originally, in the eyes of western chefs, soy sauce is a very strange condiment. It's not that western chefs despise soy sauce, or think that soy sauce has too low influence and poor taste, but that people in western countries know very little about soy sauce. These chefs who use soy sauce to cook food have basically come to Asia to learn and train cooking methods, and brought the soy sauce he needed from Asia.

The raw material of soy sauce is soybean, which is often called soybean. Soybean has a history of more than 3, years in China, and can be taken directly. However, if you can take soybean directly, it will easily lead to bloating, which is very unfriendly to your good friends with poor stomachs. Therefore, China people try their best to make soybean into bean food such as tofu, bean paddle, dried bean curd, noodle sauce, light soy sauce, etc. The bean food obtained through production and processing not only inherits the high nutrition of soybean, but also overcomes the defect of easy flatulence.

Japanese people like soybeans as much. In Japan, soybeans are used in three ways, the first is to make soy sauce, the second is to make soy sauce, and the third is to make nattokinase. This kind of soybean food has to undergo "mellow", and naturally fermented soybeans not only improve their nutritional components, but also have a taste of mellow. Therefore, Japanese people can't live without these three kinds of food in their daily diet, especially the sauce flavor made of miso.

So European and American countries have never been exposed to soybeans? Although it is absolutely impossible to say that Europeans have never been exposed to soybeans, as long as we look at the four largest soybean output countries in the world at this stage, we can understand that none of China, the United States, Brazil and Argentina are in Europe. The United States, Brazil and Argentina, the three countries in China, were only named in the overall ranking of soybean output countries when they introduced soybeans from China and planted them at home in the 19th century.

Europeans' first impression of soybeans is only limited to the fact that soybeans can be taken. Although Europeans know that tofu is made from soybeans, don't forget that tofu is a special product of China, and Europeans rarely eat tofu. Even tofu with such a wide spread total area rarely appears on western dinner tables, let alone soy sauce brewed with soy beans, which is a unique seasoning in the East for chefs in western countries, and it is difficult to produce soy sauce in the recipes of western restaurants.

So what are the seasonings used for coloring and seasoning for western chefs? The answer is red wine. Red wine made of red grapes is the most frequently used condiment by chefs in western countries. Red wine can show different colors, such as pale pink, rose red, bright red, dark purple, etc. The taste of red wine is rich and fragrant, and it can also bring different flavors on the premise of coloring food. Don't worry about the alcohol problem. Under the influence of high temperature, ethanol will evaporate, leaving behind the taste and color of red wine.

Therefore, western chefs often don't need soy sauce to cook, mostly because they know very little about soy sauce and can't grasp the true meaning of soy sauce very well. However, Chinese chefs rarely use red wine to color the seasoning when cooking. In many people's kitchens, red wine will definitely not occur, and only rice wine, rice wine and pure grain wine may appear, which is used to deodorize meat or seafood and has no coloring effect.