Unclear about the difference between soy sauce and light soy sauce? Learn how to use these dozen seasonings, and it's no longer difficult to cook

One, soy sauce

Soy sauce is made by processing soybeans, wheat and salt, so it is also called soy sauce, light soy sauce, and dark soy sauce.

Light soy sauce: After the soy sauce is fermented, the fermented liquid will be extracted, and after multiple processes such as the first pump, the second pump, and the third pump, the mixture of the original liquid is light soy sauce, and the higher the proportion of soy sauce in the first pump, the better the quality of the light soy sauce.

Dark soy sauce: Dark soy sauce is processed and concentrated on the basis of light soy sauce, and some of them are also made with caramel, so the dark soy sauce is dark in color 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. However, there are all kinds of soy sauce seasonings sold on the market, and the names are also strange, when we distinguish them, the main thing is to look at the color and consistency, generally the dark soy sauce is darker than the light soy sauce, the color of the light soy sauce is reddish-brown, the color is light, when shaking, the light soy sauce is stained in the bottle and quickly flows down, but the flow speed of the dark soy sauce is obviously much slower, because it is thicker.

Other light soy sauces: extremely fresh, steamed fish soy sauce, cold soy sauce all belong to the light soy sauce category, steamed fish soy sauce is mostly used to steam fish, especially delicious, is a high quality light soy sauce. Other light soy sauces are suitable for stir-frying, dipping sauces or cold salads.

Other dark soy sauce: There are also some soy sauces like Jiajia soy sauce, Chubang soy sauce, and teriyaki soy sauce all belong to the dark soy sauce category, which is mostly used for braised soy sauce and color when stir-frying meat, and the saltiness is also relatively heavy.

In addition to these commonly used, there are many soy sauce brands and types on the market, such as straw mushroom dark soy sauce, seafood soy sauce, thin salt light soy sauce, noodles fresh, etc., all of which add some additives on the basis of light soy sauce and dark soy sauce to increase the taste, so when choosing, it is still judged by the color and concentration.

Second, oyster sauce

Oyster sauce looks similar to soy sauce in color, but if you read the ingredient list of oyster sauce carefully, you will find that it is not the same type as soy sauce, oyster sauce should essentially be made of oyster meat, water and salt boiled and concentrated, but the cost of oysters is high, and the price of a bottle of oyster sauce is very affordable, so the oyster sauce sold in the market can be said to be a sauce with oyster sauce added, with a thick texture and delicious taste, which is used to enhance the freshness and luster of food. Oyster sauce is also widely used, it can be used to marinate meat, it can be stewed, it can be served cold, and a little bit is added when the fried vegetables are about to come out of the pot, and the taste is particularly fresh. The main function of oyster sauce is to enhance freshness.

Three, fish sauce

Fish sauce is a relatively common condiment in Fujian and Guangdong, which is the original solution obtained by pickling, fermenting and refining fish and shrimp with relatively low edible value, and the taste is as delicious as you can imagine. Fish sauce can be used to cook ingredients that focus on umami, and can also be used as dipping sauces and cold salads, mainly to enhance freshness.

Fourth, bean paste

The two most commonly used sauces made from beans are Sichuan-style bean paste and sweet soybean paste.

Bean paste: The main ingredient of bean paste is broad beans, which are fermented with salt and chili peppers. The bean paste is spicy, can be fried in red oil, and is generally used to make Sichuan or Hunan cuisine, watercress fish, braised fish, braised eggplant, etc.

Soybean paste: Soybean paste is made by grinding and fermenting soybeans after cooking, the sauce is fragrant, salty and sweet, which can enhance the freshness of food and make the soup fragrant. Braised pork knuckles with soybeans and a spoonful of soybean sauce are stewed together, and the taste is particularly delicious.

Fifth, cooking wine

Cooking wine is made of 30%-50% rice wine as raw material, and some other spices and seasonings are added on this basis. Most meats can be served with cooking wine.

There are three ways to add cooking wine, one is to remove the smell when blanching the meat; Second, when stir-frying, pour it down along the edge of the pot; Third, when pickling, the ingredients used here are particularly fishy, such as animal offal, chicken offal, pork liver, large intestine, etc., and it is not recommended to add cooking wine to marinate meat such as pork and beef, because the taste of cooking wine will be difficult to diverge, thus affecting the deliciousness of food.

7. Vinegar

I usually buy vinegar for cooking by color, one is transparent white vinegar, and the other is black aged vinegar.

White vinegar has a more pungent taste and strong sourness, which can be used to sterilize, and some pickles and pickles can be added. White vinegar also has a strong deodorization effect, for example, duck blood can be added with some white vinegar, which can both remove the smell and sterilize.

The aged vinegar has a soft taste and a sauce aroma, which is also very good to eat directly, and is suitable for dipping sauce or cold salad. Whether it is aged vinegar or white vinegar, it cannot be cooked for a long time to achieve the effect of sourness in the food, so that the taste will diverge, and the vinegar should be added when the food is about to come out of the pot, or cold dressing.

8. Sesame oil

Sesame oil is poured over food after it has come out of the pan to add flavor and shine, and this step is undoubtedly the icing on the cake.

The most common sesame oil is sesame oil, which can be used in cooking such as braised chicken, braised pork ribs, chicken feet, chicken wings, etc., and is also very suitable for cold dishes.

Sichuan pepper oil and sesame sesame oil are the same usage, but the taste is different, Sichuan pepper oil is to play a numb effect, only Hunan, Jiangxi and Sichuan and other spicy areas will often use. Sichuan pepper oil is mostly used in fish or animal offal dishes, which is particularly delicious.

Mountain pepper oil: the application range of mountain pepper oil is narrower, only a few regions in our country will eat this taste of sesame oil, its usage is similar to pepper oil, but the taste is more unique, neither hemp, nor fragrant, many people can not accept, this oil is also added to the cooking of animal offal.

The above are the types of seasonings that are more commonly used in daily life, of course, there are far more than these in the seasoning industry, there are many flavors that we need to explore and explore, if you have more to add, please leave a message in the comment area and share it with you.