Soy sauce is a traditional Chinese liquid condiment, made of soybeans, defatted soybeans, black beans, wheat or bran as the main raw materials, and made by microbial fermentation, which has a special color, aroma and taste. The soy sauce has a reddish-brown color, a unique sauce aroma, and a delicious taste, which helps to stimulate appetite.
Soy sauce can be divided into two types: light soy sauce and dark soy sauce according to its colorLight soy sauceSoy sauce is lighter in colour, suitable for general cooking, and can add texture and colour to food; Dark soy sauceSoy sauce is processed on the basis of light soy sauce and has a darker color, which is suitable for coloring dishes, such as teriyaki and other dishes that need to be colored. In addition, soy sauce also has different brewing processes and quality grades, which are divided into brewed soy sauce and prepared soy sauce, and the quality grades are divided into special grade, first grade, second grade, **, etc. Among them, brewed soy sauce is made by microbial fermentation and has good quality, while prepared soy sauce is prepared from brewed soy sauce and food additives.
When using soy sauce, you should pay attention to the appropriate amount to avoid excessive impact on the taste and health of the food. In addition, the preservation of soy sauce is also important and should be stored in a cool, dry place away from direct sunlight and moisture.
In short, soy sauce is one of the traditional Chinese condiments, with a unique color, aroma and taste, and is an indispensable and important seasoning in cooking. When using, you should choose the appropriate type of soy sauce according to your specific needs, and pay attention to the appropriate amount of use and preservation.
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