Hey, fellow foodies, I'm here again! Today let's talk about a small topic in the kitchen, that is, the difference between light soy sauce and soy sauce. Do you know? There is a world of difference between the two in terms of production process, taste and use. If you are still stupid and can't tell the difference, then follow the rich me to look down, and I guarantee that you will become a kitchen master in seconds!
First, the production process: big difference!
First of all, let's talk about the production process. Although soy sauce and soy sauce are mainly made from soybeans and wheat, the production process is very different.
The production process of light soy sauce is relatively simple, mainly made by grinding the raw materials through steps such as grinding, steaming, and drying. In this process, there is no fermentation involved, so the color of the light soy sauce is relatively light and the taste is relatively light.
The process of making soy sauce is much more complex, and it requires a long fermentation and aging process. In this process, the proteins and starches in the raw materials are broken down by microorganisms into substances such as amino acids and sugars, which interact with each other during the long aging process to form the unique flavor and color of soy sauce. Therefore, the color of soy sauce is darker and the taste is richer.
2. Taste: each has its own merits!
Next, let's talk about the taste. There is also a clear difference between light soy sauce and soy sauce in terms of taste.
The flavor of light soy sauce is relatively fresh and the color is relatively light, so it is more suitable for cold dishes or some stir-fried dishes. It has a low salinity, which does not mask the flavor of the ingredients themselves, but rather enhances the umami of the ingredients.
Soy sauce, on the other hand, has a stronger flavor and a darker color, so it is more suitable for braising or coloring. It adds a rich sauce flavor to the ingredients and makes the dish more delicious.
Third, the use: each to perform its own duties!
Finally, let's talk about the use. Light soy sauce and soy sauce are used differently in the kitchen.
Light soy sauce is generally used for dipping sauces, mixing cold dishes, or stir-frying. Because its flavor is relatively light and does not mask the flavor of the ingredients themselves, it is very suitable for seasoning and freshness.
Soy sauce, on the other hand, is mainly used for coloring when braised in a braised sauce. It can make the color of the ingredients more red and attractive, and it can also add a rich sauce flavor. Of course, in addition to braised sauce, soy sauce can also be used for stir-fry or stew!
4. How to choose and use?
Now that we know the difference between light soy sauce and soy sauce, let's talk about how to choose and use them!
When it comes to picking, we can choose according to our tastes and needs. If you like light dishes, then you can choose light soy sauce to flavor and enhance freshness; If you like dishes with a rich texture, then you can choose soy sauce to add flavor to the sauce.
When using, we should also pay attention to the appropriate amount of use! While light soy sauce and soy sauce can enhance the flavor of a dish, excessive use can also make the dish too salty or too dark. Therefore, we must grasp the dosage when using.
Alright, alright! After talking so much about the difference between light soy sauce and soy sauce and how to choose and use it, do you already have a deeper understanding of them? Don't mess them up in the kitchen in the future! Remember to choose and use them according to your tastes and needs!