There is always soy sauce and soy sauce in the kitchen. What's the difference between them?

Light soy sauce is a kind of soy sauce. It is made of soybean and flour as the main raw materials. Inoculate the starter artificially, and naturally dry and ferment. This product is ruddy in color, delicious and harmonious in taste, rich in soybean flavor, clear and transparent in wine body and unique in flavor. The preparation method of soy sauce is to add caramel color to soy sauce, dry the squeezed soy sauce for 2 to 3 months, and precipitate and filter to obtain soy sauce. Its product quality is better than soy sauce. So there is a certain difference between the two. The difference is as follows.

First, color. Soy sauce and soy sauce look black, but obviously soy sauce is darker. The color of soy sauce is relatively light, and a few drops of soy sauce will appear brown, but even if only one drop of soy sauce is black, the mixed color effect of soy sauce is relatively strong, and the mixed color effect of soy sauce is not obvious. Many Jiangsu and Zhejiang dishes and Shanghai dishes pay attention to thick oil red sauce, which is suitable for soy sauce. Second, the taste, soy sauce is rare and salty, soy sauce is rare and sweet.

Therefore, when cooking at ordinary times, most seasonings are supplemented by soy sauce, especially in many places that like salty and spicy flavors. Soy sauce is usually the first choice. But soy sauce is suitable for light food, especially sweets. The most classic is braised pork. Third, use. Soy sauce and soy sauce have other uses besides coloring and seasoning.

Second, relatively speaking, soy sauce is salty and has a wide range of uses. For example, it can be used to cure meat instead of salt, and to mix stuffing and dipping sauce. This is a good condiment. But soy sauce tastes sweet and its color is dark. It can be used to mix noodles or cold dishes. Generally speaking, soy sauce is the most commonly used in Guangdong families, and it is rarely used, because soy sauce is only used for color matching in family dishes. But since it is a home-cooked dish, the color is actually not enough, so it is basically used less or even not.