Home > News > Learn how to use more than a dozen seasonings, cooking is no longer difficult (Part 1)

Online Service

Ms. ZHANG

Leave a message

Contact Now

Learn how to use more than a dozen seasonings, cooking is no longer difficult (Part 1)

2023-02-17

1. Soy sauce
Soy sauce is processed and brewed from soybeans, wheat and salt, so it is also called soy sauce, Light Soy Sauce, and Dark Soy Sauce all belong to soy sauce.

Light soy sauce: After the soy sauce is fermented, the fermented liquid will be extracted. After the first extraction, second extraction, third extraction and other processes, the extracted raw liquid is mixed with light soy sauce. The higher the proportion of prime soy sauce, the better the soy sauce. The better the quality.

Dark soy sauce: Dark soy sauce is processed and concentrated on the basis of light soy sauce, and some caramel is added, so the color of dark soy sauce is thick and black, and the liquid is more viscous.

Difference: The soy sauce we commonly use is generally divided into two types, light soy sauce and dark soy sauce. But there are various soy sauce seasonings on the market, and the names are also strange. When we distinguish, we mainly look at the color and thickness. Generally, dark soy sauce is darker than light soy sauce. The color of soy sauce is reddish brown, light in color, and when shaken , Light soy sauce flows down quickly when it sticks to the bottle, but the flow speed of dark soy sauce is obviously much slower because it is thicker.

Other soy sauces: very fresh, Steamed Fish Soy Sauce, and cold soy sauce are all soy sauces. Steamed fish soy sauce is mostly used to steam fish. It is very delicious and is a high-quality soy sauce. Other soy sauces are suitable for stir-frying seasoning, dipping sauce or cold dressing.

Other soy sauces: There are also some soy sauces such as Jiajia soy sauce, Chubang soy sauce, and braised soy sauce. These soy sauces are mostly used for braised pork, and are used for coloring when frying meat, and the salty taste is relatively strong.

In addition to these commonly used ones, there are many brands and types of soy sauce on the market, such as Straw Mushroom Dark Soy Sauce, Seafood Soy Sauce, Thin Salt Light Soy Sauce, Fresh Noodles, etc., all of which add some additives to the soy sauce and dark soy sauce. Taste, so when choosing, it is still judged by the color and concentration. The light soy sauce is fresh and seasoned, which is relatively light, and the dark soy sauce is colored and seasoned, and the taste is relatively strong.

The above is the knowledge that condiments should be stored at room temperature and stored in the refrigerator. Lishida seasoning food has always insisted on brewing soy sauce and various sauces with original taste, following the increasingly diversified trend of family eating habits and cooking skills in various countries. , not only sell well in more than 20 provinces and cities across the country, and are well received by customers, but also exported to Europe, America, Africa, Southeast Asia and other overseas regions. Look forward to working with you!

For more details about the product, please contact us:
Tel:86--13570467501
Mobile Phone:+8613570467501
Email:joanne@lishidafood.com

Previous: Introduction and benefits of Using Gluten-Free Soy Sauce

Next: Japanese Seasoning | Seasonings commonly used in Japanese food (Part 3)