Generally speaking, defatted soy sauce is relatively light, suitable for cooking light dishes, such as seafood and vegetables, and can retain the original flavor of ingredients. At the same time, the content of protein in defatted soy sauce is low, which is more suitable for people who need to limit protein intake. ?
The non-defatted soy sauce has stronger flavor, and is suitable for cooking heavy-flavored dishes, such as meat and fish. Non-defatted soy sauce contains more protein and amino acids, and also has certain nutritional value. However, non-defatted soy sauce has high sugar content and high salt content, so it is necessary to pay attention to limiting the consumption. ?
To sum up, defatted soy sauce and non-defatted soy sauce have their own advantages and disadvantages. Choosing which is better depends on personal taste and needs. If you want to reduce the intake of protein, or need to cook light dishes, you can choose skim soy sauce; If you want to increase the taste and taste, or need to cook heavy-flavored dishes, you can choose non-defatted soy sauce.
Matters needing attention in buying soy sauce
1. Types of soy sauce: There are many kinds of soy sauce, including soy sauce, soy sauce and salty soy sauce. Different types are suitable for different cooking methods and need to be selected according to specific needs.
2. Brand of soy sauce: Brand is one of the factors that should be paid attention to when purchasing soy sauce. You can choose brands with high popularity, good production technology and good reputation to ensure the quality and safety of soy sauce.
3. Color of soy sauce: Good soy sauce should be dark and translucent, and there should be no signs of turbidity, precipitation or deterioration.
4, the smell of soy sauce: good soy sauce should have a strong sauce flavor, and there should be no odor or sour taste.