1. Definitions and **
First of all, we need to clarify the definition and ** of the two.
Soy sauce: A condiment made by fermenting soybeans, wheat, water and salt, it has a unique aroma and taste, and is one of the important seasonings of Chinese cuisine.
Light soy sauce: In fact, it is a kind of soy sauce, especially refers to soy sauce with light color, slightly lower salt, suitable for raw food, mainly used for freshness and seasoning.
Second, the production process
Although soy sauce and light soy sauce are made in similar ingredients, they are made differently.
Soy sauce: After a long period of fermentation and aging, the flavor is relatively strong and the color is darker.
Light soy sauce: The fermentation time is shorter, the color is lighter, the taste is relatively light, and the salt content is slightly lower.
3. Usage scenarios
In the kitchen, the use of the two is also different.
Soy sauce: It is suitable for adding color and flavor to dishes during cooking, such as braised pork, stir-fried vegetables, etc.
Light soy sauce: Mainly used for pickling, cold dressing and dipping, because of its low salt, it is more suitable for raw food.
Fourth, taste and texture
Of course, the most direct difference is in their taste and texture.
Soy sauce: The taste is heavy, salty and sweet, and can add rich layers to the dish.
Light soy sauce: The taste is fresh and salty, mainly used to enhance the original taste of the ingredients.
5. Summary
To sum up, although soy sauce and light soy sauce have many similarities in terms of ingredients and manufacturing processes, there are still obvious differences between them in terms of usage scenarios, texture, and taste. So next time you're in the kitchen, don't treat them as the same spice!Choose the right seasoning according to different cooking needs and taste preferences to make your dishes more delicious.
Finally, try using both spices in your cooking to create your own unique flavors