Weida delicious and fresh soy sauce is all light soy sauce, which belongs to the national super-grade soy sauce, and is a super-grade umami soy sauce with amino acid nitrogen content ≥1.2g/1ml.

soy sauce is a kind of soy sauce, which is made from soybean, black bean and flour as the main raw materials, artificially inoculated with seed koji, naturally exposed to the sun and fermented, and its color is light and reddish brown.

Delicious soy sauce is selected from superior soybeans; It is a model of pure natural condiment, and its amino acid nitrogen content reaches >: 1.2 g /1ML has extremely high nutritional value, ANd the national standard for super soy sauce is that an is greater than .8. Therefore, the savory soy sauce itself is the best in soy sauce, and then after later modulation, a series of amino acid components such as nucleotide and glycine are added to greatly improve the taste of soy sauce.

The soy sauce brewed by Weidamei pure grain is a nutritious condiment with harmonious color, fragrance, taste and body. It is rich in 17 kinds of amino acids, various B vitamins and safe brownish red pigment, and also contains a certain amount of complex aroma components such as sugar, acid, alcohol, phenol and ester.

Extended information

Precautions for eating soy sauce:

1. It is best to add soy sauce before the dishes are cooked, and then cook them, because soy sauce is rich in amino acids, which can prevent the high temperature in the pot from destroying amino acids and damaging the nutritional value, and the sugar in soy sauce will not be scorched and sour.

2. In order to effectively prevent the soy sauce from becoming moldy and white, we can use some methods such as dropping a few drops of cooking oil, putting a few petals of peeled garlic or dropping a few drops of white wine into the soy sauce.

3. Cooking soy sauce should not be used as a salad.

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