Appropriate use of soy sauce can make the dishes more delicious. Soy sauce, soy sauce, soy sauce, ordinary soy sauce, what is the difference between these soy sauce, in the use of what we should pay attention to?
The use of various soy sauce
1. Smoke extraction
The “drawing†word for soy sauce means extraction, using soy or black beans and flour as main raw materials, and being exposed to natural sun and fermented. The soy sauce is reddish-brown, savory and salty, and the musk is rich. Because of its light color, it is often used for seasoning. It is the best partner for home cooking or salad dishes.
2. The old pump
Laotuo is the "sublimation version" of soy sauce. Adding caramel on the basis of soy sauce, the soy sauce made by special process is dark brown and dark in color. It can add color to meat foods. Fragrant dishes are ideal for coloring. The taste of sweet and sour sauce is slightly sweet, and the flavor is strong. Especially when you make a stew dish or boiled or savory, you should add the old soy sauce and add it to the salad. It should be noted that when cooking, it is necessary to make the dishes look "good-looking" and need to be put into the old ageing as soon as possible, but it should not be too early, otherwise it will reduce the nutritional value of the soy sauce and should grasp the "degree".
3 ordinary soy sauce
Common soy sauce is similar to soy sauce's brewing process and is a regular soy sauce in most parts of the North. Due to the heavier tastes of Northerners, ordinary soy sauce is heavier in color than soy sauce, has a more salty taste, and has a more savory sauce. However, compared with soy sauce, it is not as good as ordinary soy sauce. So ordinary soy sauce is between old soy sauce and soy sauce. A comprehensive soy sauce. Suitable for burning, stewing, frying various northern dishes.
4. Steamed fish oil
Steamed fish oyster sauce is a type of oyster sauce commonly used for steaming fish. With soy sauce as raw material, it is added with various seasoning fresh materials such as Lao-Tang, rock candy, Hua Dian wine, etc. Sweet and delicious, with seafood, fresh light dishes and Guangdong rice rolls, can play a very good fresh effect.
5. Soy sauce
Soy sauce is made of ordinary brewed soy sauce, seasoned with salt, brown sugar, pepper, etc., and processed by refining. Because it contains a certain amount of starch ingredients, so thick as a paste, the color is mostly brown black, similar to oyster sauce. It is suitable for braised and stir-fry dishes. It can also be served directly with dipping sauce.
6. Japanese soy sauce
Japanese soy sauce is mostly fermented with soybeans and wheat. It does not contain additives such as caramel, but it contains a small amount of alcohol. Therefore, it has a unique taste and is very different from ordinary soy sauce. It is the best partner for dishes such as Korean food. Laver baofan, bibimbap etc.
How to eat soy sauce before it is healthy?
1. Do not mix cooking soy sauce and cold soy sauce
When buying soy sauce, you should check to see if the label is for table or cooking soy sauce. The health indicators are different. Cold soy sauce, also known as table soy sauce, can be directly imported. The main purpose is to use cold, good health indicators; cooking soy sauce can not be directly imported, can only be used for cooking cooking.
Many consumers mix cooking soy sauce with cold soy sauce, thinking that there is no problem. In fact, there are health risks. The total number of bacteria used for cooking soy sauce is slightly higher than that of cold soy sauce. If the cooking soy sauce is used for cold soy sauce for a long time, and people’s body resistance is weak, they are prone to diseases such as gastroenteritis.
2. Note the time when soy sauce is added to the dishes
Pay attention to the time when soy sauce is added to the dishes. Burn fish, roast meat, soy sauce should be added as early as possible; stir-fried vegetables and other ordinary cooking, it is best to add a little soy sauce before the dish is about to pan, so you can avoid the high temperature of the pot to destroy amino acids, and the sugar in the sauce will not be coked Become sour.
Some people add soy sauce to the pan when they are not cooking, and prefer to add the sauce directly to the pan. This must be done with high-quality soy sauce that meets the total number of bacteria. It is best not to use cooking soy sauce that cannot be directly imported.
3. Do not eat raw soy sauce
You can't use soy sauce for cooking or salad. Cooking soy sauce has both soy sauce and soy sauce. It cannot be used to eat raw soy sauce. Because qualified cooking soy sauce still contains a small amount of bacteria, it needs heat to be eaten. Table soy sauce is generally soy sauce, the total number of colonies is less than or equal to 30,000 / ml, eating, cold will not harm health. However, the new soy sauce standard is being revised, and the standard for cooking soy sauce will be raised to the level at which it can be eaten raw.
The correct use of various soy sauces is a must-do for chefs. Can you now distinguish between soy sauces? In addition, friends who eat soy sauce get angry and eat less.
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