Soy sauce, a condiment that has been integrated into daily life and accompanied our tables for many years, is little known about the story and process behind it. When we taste the mellow salty aroma and indulge in the taste buds brought by various delicacies, have we ever wondered what the meaning of "pumping" in soy sauce is?Why is soy sauce divided into light soy sauce and dark soy sauce?
Today, I will walk into the world of soy sauce with you, unveil the mystery of "pumping", and appreciate the profound heritage of Chinese food culture.
Revealing the mystery of "pumping".
In the traditional Chinese soy sauce making process, the word "pumping" carries a unique and profound meaning. When soybeans, wheat and other raw materials are fermented and brewed into mash after a long time, it enters the key "oil extraction" link. It's like pulling out a drop of nectar from a pool full of essence, and the first soy sauce stock is called the "head pump", followed by a second pump, a third pump, and so on. This process of "smoking" is actually the process of extracting and concentrating the core flavor of soy sauce.
Light soy sauce - the presenter of delicious natural colors].
Light soy sauce, as the name suggests, is made from the soy sauce stock liquid that has been extracted directly from the first and subsequent soy sauce mentioned above, and has not been processed too deeply, retaining the original umami flavor. Light soy sauce has a light color, a delicious and pure taste, and a moderate saltiness, making it an ideal choice for enhancing the natural umami of ingredients in cooking. Whether it's a cold salad, stir-fry or stew, adding an appropriate amount of light soy sauce can give the dish a fresh, natural and rich taste, so that simple ingredients can instantly glow with vivid vitality.
Dark soy sauce - a magician with a bright red color].
Compared with light soy sauce, dark soy sauce is the product of further refining and concentration of light soy sauce, which is made by a special caramel pigment refining process to make it darker in color and thicker in texture. The core value of dark soy sauce lies in its excellent coloring effect, and the bright red color like amber can instantly brighten up any dish and make it more powerful.
That's why dark soy sauce is the chef's secret when cooking braised pork, lo-mei, or any other dish that requires an appealing colour** to not only bring a bright red colour but also add a deep mellow flavor.
The way of soy sauce, the beauty of life].
After thousands of years of inheritance and development, the wisdom of "soy sauce" has been deeply imprinted in every drop of soy sauce, forming the unique charm of light soy sauce and dark soy sauce. Since then, when I was faced with the dazzling array of soy sauce shelves again, I had a clear recognition and understanding in my heart.
Whether you choose light soy sauce to highlight the delicious essence of the ingredients, or use dark soy sauce to create a bright and attractive dish, we are enriching our lives with the art of soy sauce, so that every meal will shine with just the right amount of seasoning. Now you may finally understand that the "pumping" in soy sauce is not only an action, but also a kind of traditional adherence and an art of life.