Both soy sauce and light soy sauce are fermented soy sauces made from soybeans as the main raw material, but there are some differences in the production process, color, texture and use.
First of all, in terms of the production process, Wei Ji Xian undergoes multiple steaming, fermentation and extraction during the production process, while the production process of light soy sauce is relatively simple, only going through one fermentation and extraction. As a result, the flavor of the beans is more intense and the taste is more delicious.
Secondly, in terms of color, the color of the very fresh soy sauce is darker and reddish-brown, while the light soy sauce is lighter in color and has a reddish appearance. This is because the fermentation and extraction process takes a longer time during the production process, which makes the pigments and amino acids richer.
In terms of taste, the taste of the extremely fresh is more intense, delicious, and slightly sweet, which is suitable for cooking dishes that need to highlight the umami taste, such as stir-fried vegetables, stewed soups, etc. Light soy sauce, on the other hand, has a relatively light taste, making it suitable for cooking dishes that need to maintain their original flavor, such as steaming and boiling.
In addition, in terms of use, due to its rich taste and color, it is not only suitable for cooking, but also suitable for pickling, stir-frying, stewed soups and other occasions that need to increase umami. Light soy sauce, on the other hand, is more suitable for cooking dishes that need to maintain their original flavor, such as steaming, boiling, etc.
In conclusion, both Weijixian and light soy sauce are important condiments, and there are some differences between them in terms of production process, color, taste, and use. Choosing the right soy sauce according to different cooking needs can better highlight the umami and original flavor of the dish.
In order to better understand the difference between Wei Ji Xian and light soy sauce, we can conduct an in-depth analysis from the following aspects:
1. Raw materials and production process.
Both Mijimi and light soy sauce are soy sauces made by fermenting soybeans as the main ingredient. However, they are made in a slightly different way. The process of cooking, fermenting and extracting is carried out several times during the production process, and this process makes the bean flavor more intense. In contrast, the production process of light soy sauce is relatively simple, with only one fermentation and extraction. This difference makes the extremely umami bean flavor more unique and intense.
2. Color and concentration.
Due to the different production processes, the color of the extremely fresh flavor is darker than that of light soy sauce. This is because during the long fermentation and extraction process, the pigments and amino acids in Migokumi are richer. At the same time, the concentration of extremely fresh flavor is higher and more intense. Whereas, light soy sauce is relatively light in color and has a pale red color. In terms of consistency, light soy sauce is relatively light.
3. Texture and taste.
Since the flavor of the beans is more intense, it also has a more delicious taste. Adding the right amount of flavor to cooking can significantly enhance the umami flavor of a dish. In addition, the taste is extremely fresh and slightly sweet, which makes the taste of the dish richer. In contrast, light soy sauce has a relatively light taste and pays more attention to maintaining the original flavor. Adding the right amount of light soy sauce to cooking can add to the original flavor of the dish.
Fourth, the use and collocation.
Due to its rich taste and color, it is suitable for cooking dishes that need to highlight umami. For example, when stir-frying vegetables and stewing soups, you can add an appropriate amount of flavor to enhance the umami of the dish. At the same time, it is also suitable for pickling dishes or as a dipping sauce. Light soy sauce, on the other hand, is more suitable for cooking dishes that need to maintain their original flavor. For example, adding an appropriate amount of light soy sauce to cooking methods such as steaming and boiling can add to the original flavor of the dish. In addition, light soy sauce is also commonly used in cold dressing or pickling.
To sum up, both Weijixian and light soy sauce are important condiments, and they are different in terms of raw materials and production technology, color and concentration, texture and taste, and use and combination. Choosing the right soy sauce according to different cooking needs can better highlight the umami and original flavor of the dish.