There are many seasonings in the kitchen, and there must be a lot of soy sauce in them. A variety of soy sauces now occupy half of the kitchen condiments, raw soy sauce, old soy sauce, fish sauce, braised soy sauce, seafood soy sauce and so on.
So many sauces, how to choose? This problem not only confuses novice friends in the kitchen, but for friends who often cook, the choice of soy sauce for cooking is also a big headache.
How to judge the quality of a bottle of soy sauce?
1. Technically speaking, high-salt, thin-state fermentation soy sauce> low-salt solid-state fermentation soy sauce> prepared soy sauce.
No matter what type of soy sauce, how to quickly judge its quality? The soy sauce produced by the traditional method requires at least half a year's fermentation of the soy sauce, and then the first soy sauce extracted is called "raw soy sauce". The old soy is based on the raw soy, the pressed soy sauce is dried for another 2-3 months, and the old soy is filtered through precipitation.
Brewed soy sauce is divided into two types, one is high-salt, thin-state fermentation soy sauce, and the other is low-salt solid-state fermentation soy sauce. In addition to brewing soy sauce, it is equipped with soy sauce. Soy sauce is configured by brewing soy sauce with various food additives, seasoning liquids, etc., so brewing soy sauce is generally better than preparing soy sauce.
2. In terms of quality, premium soy sauce> first grade> second grade> third grade
The grade of soy sauce is determined and divided according to the content of amino acid nitrogen content. Buying soy sauce in supermarkets can neither smell nor taste. The most reliable selection method is to look at the amino acid nitrogen content. 0.8g / 100ml is special grade soy sauce, ≥0.70g / 100ml is first grade, ≥0.55g / 100ml is second grade, and ≥0.40g / 100ml is third grade. The higher the content, the fresher the dish will be.
Generally, soy sauce for table is cleaner than soy sauce for cooking. It can be eaten directly without heating. It is mostly used for cold dishes. And cooking soy sauce often needs to be heated before use, generally not recommended for cold dishes.
How to choose correctly when using it?
Light Soy Sauce: Raw soy sauce is the first sauce extracted from the fermented sauce. It is relatively salty and is mainly used for seasoning. When cooking or cold cooking, it plays a role in increasing saltiness and freshness.
Dark soy sauce: The soy sauce is processed and concentrated further, and the old soy sauce is obtained. Compared to raw soy sauce, old soy sauce has a deeper color and greater viscosity, which is suitable for coloring dishes. And by adding different additives, you can change the flavor and texture of old soy sauce, such as steamed fish stew, seafood soy sauce, steamed fish stew and so on.
Spicy fresh dew, steamed fish stew oil, etc .: These are products produced by adding additives to soy sauce. Because too many additives are added, it is stipulated that it cannot be named "soy sauce", so it is no longer included in the name. The word "soy sauce". For example, the extremely delicious flavor is actually the addition of MSG and other additives, mainly to highlight the delicious taste, very suitable for novice kitchen use.
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