1. Do not mix cooking soy sauce and cold soy sauce
When buying soy sauce, you should look at whether the label states whether it is for serving or cooking. The hygiene indicators of the two are different. Cold soy sauce is also called soy sauce for meals. It can be eaten directly. The main purpose is cold soy sauce, which has better hygiene indicators. Soy sauce for cooking cannot be eaten directly, and can only be used for cooking and stir-frying.
Many consumers mix cooking soy sauce and cold soy sauce, thinking that there is no problem, but it is actually a health risk. The total number of bacteria in cooking soy sauce is slightly higher than that in cold soy sauce. If cooking soy sauce is used as cold soy sauce for a long time, and people's body resistance is weak, they are prone to diseases such as gastroenteritis.
2. Pay attention to the time when soy sauce is added to the dishes
Experts suggest that you should pay attention to the time when soy sauce is added to the dishes. For roasted fish, roasted meat, and soy sauce, add it early; for general stir-fried vegetables such as green vegetables, it is best to add a little soy sauce before the dishes are out of the pot, so as to avoid the high temperature in the pot from destroying amino acids and the sugar in soy sauce Will not scorch and become sour.
Some people don't add soy sauce to the pot when the dishes are cooking, but like to add the soy sauce directly after cooking the dishes. To do this, you must use high-quality soy sauce with the total number of bacteria up to the standard. It is best not to use cooking soy sauce that cannot be directly consumed.
3. A simple way to prevent moldy soy sauce
The storage of soy sauce also has to be bothersome. In order to effectively prevent soy sauce from moldy and whitening, you can put a few drops of cooking oil, put a few cloves of peeled garlic, or drop a few drops of white wine into the soy sauce. effect. If it is moldy and deteriorating soy sauce, you can't eat it. When taking drugs to treat vascular diseases and gastrointestinal diseases, you should not eat dishes cooked with soy sauce to avoid side effects such as nausea and vomiting.
4. Add salt carefully after seasoning with soy sauce
A lot of salt is needed in soy sauce. In addition to the flavoring effect of salt itself, it also increases the umami taste of sodium glutamate. Everyone knows that high salt is not good for health, especially high blood pressure is the most direct risk factor. The medical recommendation is that the daily sodium intake should not exceed 2.4 grams, which corresponds to 6 grams of table salt. Generally, the sodium content in soy sauce is about 6%, which means that if you eat a spoonful of soy sauce (about 15 grams) a day, the sodium intake is equivalent to 40% of the adult's daily intake.
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