The difference between brewing soy sauce and soy sauce and soy sauce

Soy sauce and soy sauce are both made by brewing and fermentation.

Brewing soy sauce can be divided into soy sauce and soy sauce:

Light soy sauce-extracted from high-quality soybeans and flour after fermentation and maturity. "The color is elegant, the ester is fragrant, the sauce is rich and the taste is delicious.

Soy sauce-thick soy sauce made by adding caramel to soy sauce through a special process, suitable for braised pork, stewed vegetables and cooking dark dishes. Rich in color, with vinegar and sauce flavor.

The biggest difference between soy sauce and soy sauce is that soy sauce is thick and sticky because of caramel; However, soy sauce has low salt content and light color. If you cook Cantonese food or need to keep the original flavor of food, you can choose soy sauce. If you want to cook dishes with heavy taste or dishes that need to be colored, such as braised pork, it is best to use soy sauce.

Light soy sauce

Color: The color of light soy sauce is reddish brown.

Taste: Soy sauce is used for general cooking and tastes salty.

Usage: soy sauce is used for seasoning. Because of its light color, it is often used for cooking or cold dishes.

Production of soy sauce: Soy sauce is a variety of soy sauce, which is made of soybean and flour as the main raw materials, artificially inoculated with koji, and naturally exposed to the sun for fermentation. Its products are ruddy in color, delicious and harmonious in taste, rich in fermented bean flavor, clear and transparent in wine body and unique in flavor.

dark soy sauce

Color: Soy sauce is caramel, dark, brown and shiny.

Taste: Eating in the mouth has a delicious and slightly sweet feeling.

Uses: generally used for food coloring. For example, it is better to use it when cooking dishes that need coloring, such as braised pork.