Soy sauce and soy sauce are both made by brewing and fermentation.
The light color of soy sauce is reddish brown, which is used for general cooking and has a salty taste.
Light soy sauce is used for seasoning. Because of its light color, it is often used for cooking or cold dishes.
Maotai-flavor soy sauce is a kind of soy sauce which is made by drying the squeezed soy sauce for 2 ~ 3 months, and then precipitating and filtering. Its product quality is richer than soy sauce.
Soy sauce caramelization, dark brown and shiny, has a delicious and slightly sweet feeling when eaten in the mouth.
Soy sauce is generally used to color food, such as braised dishes that need to be colored.
White soy sauce is colorless soy sauce, which is a common seasoning in western food. White soy sauce is extracted from soybean and flour after fermentation.
Spicy soy sauce is a high-grade condiment, which not only contains the color, fragrance and taste of ordinary soy sauce, but also has the advantages of promoting appetite and helping digestion, and is often used in western food.
When choosing soy sauce, see if there is a QS mark on the packaging of soy sauce, which is the access mark for soy sauce to enter the market; See if the soy sauce is brewed or blended. If soy sauce is not marked with brewing or blending, it is an unqualified product. Finally, it depends on whether the label indicates whether it is used with meals or cooking, because the hygiene indicators of the two are different. Soy sauce for rice can be eaten directly, and the hygiene index is good, while cooking can not be eaten directly, but can only be used for cooking and cooking.