Why do you need to boil soy sauce in restaurants before using it?

It is a fruit and vegetable compound soy sauce. It is made with onions, egg green onions, chives, tangerine peels, passion fruit, celery, and coriander roots. Make a light-flavored compound soy sauce. The copied soy sauces currently used in catering are mainly represented by clear soy sauce and sweet soy sauce from Sichuan cuisine; scallion soy sauce and shrimp soy sauce from Huaiyang cuisine; soy sauce from Cantonese cuisine; and mushroom soy sauce from northwest Inner Mongolia. For example, seafood boiled sauce, steamed fish sauce, etc. Or it can be directly mixed with other finished soy sauce and used for cooking, such as stir-fry sauce, etc. In this way, the secondary processed soy sauce will taste more delicious than the finished soy sauce.

In the catering industry, not all restaurants will process and boil soy sauce twice, and soy sauce that needs to be boiled twice is generally used in the production of some special gourmet dishes, such as the most common Food recipes that require the use of secondary processed soy sauce are mainly convenient, unique in taste and bright in color. Use it to improve time and efficiency. The proportions of each chef's preparation are different, and each has its own uses. Some are for steaming seafood, some are for making cold dishes, and some are for stir-fried noodles or rice noodles.

Take a look at the production process . Check whether the soy sauce is brewed or prepared. When brewing soy sauce, you need to pay attention to the labeling process, whether it is high-salt dilute soy sauce brewed by traditional technology, or quick-brewed soy sauce made by low-salt solid-state fermentation. This kind of secondary soy sauce is divided into two types. The first one is prepared by mixing various soy sauces together, such as light soy sauce, spicy fresh dew, and so on. The second type is boiled, using a kind of soy sauce as the base, and then adding onions, tangerine peel, spices, etc.

The dishes in hotels are always so delicious, except for great chefs, and hotels The soy sauce used is different from ours. The hotel uses its own secondary processed soy sauce, a compound soy sauce with a more high-end taste and aroma, a replica soy sauce for Sichuan cold dishes, and a light-flavored soy sauce. Mainly used for light and not spicy dishes, and one is the strong-flavor type, mainly used for spicy dishes.