A list of the contents of this article:

How to use soy sauce-the correct use of soy sauce

1. Pay attention to the time when soy sauce is added to the dishes to cook fish and meat, and soy sauce should be added early; stir-fry green vegetables, it is best to add a little soy sauce before the dish is about to be out of the pot, so as to avoid the high temperature in the pot destroying amino acids, and the sugar in soy sauce will not become coking and sour.

2. Separation of raw and cooked food: soy sauce of raw food and cooked food should be used separately to avoid cross-contamination. Raw soy sauce is mainly used for dipping in sushi, sashimi and other sashimi, with bactericidal effect; cooked soy sauce is used for cooking, cooking, stew and other cooked food. Preservation method: soy sauce should be stored in a cool, dry and ventilated place to avoid direct sunlight and moisture. The soy sauce after opening should be sealed and preserved to prevent oxidation and deterioration. In short, the correct use of soy sauce can make dishes more delicious.

3. Finally, it is worth noting that the salt content of both soy sauce and light soy sauce is very large, so when cooking or pickling, do not use too much, just the right amount, and people with gastrointestinal diseases can not use more soy sauce. So it is best to put soy sauce before frying the dishes out of the pan, so that the dishes will taste more delicious.

4. when cooking fish and meat, soy sauce should be added early; in general stir-frying vegetables such as green vegetables, it is best to add a little soy sauce before coming out of the pot, so as not to damage amino acids by high temperature in the pot, and the sugar in soy sauce will not become coked and sour. Some people do not add soy sauce to the pot when cooking, but like to add soy sauce directly after cooking. To this end, it is necessary to use high-quality soy sauce with a total number of bacteria, and it is best not to use soy sauce that cannot be eaten directly.

5. Pay attention to the heat: soy sauce is easy to scorch at high temperature, affecting the taste and nutrition. Therefore, when using soy sauce, we should pay attention to the control of heat to avoid high temperature heating for a long time. Preservation method: soy sauce should be stored in a cool and dry place to avoid direct sunlight and moisture to maintain its quality and taste. It is best to keep the soy sauce after opening in the refrigerator.

6. The last sentence summarizes the use of three kinds of soy sauce. Light soy sauce, the taste is very fresh and suitable for stir-frying, dipping and salad dishes, you can give up or reduce the amount of monosodium glutamate when you use it, and soy sauce is suitable for coloring dishes and paying attention when using them. Soy sauce is more suitable for stew, stewed vegetables and other dishes that require long cooking time.

How exactly do you use soy sauce?

Cold soy sauce, also known as table soy sauce, can be imported directly, the main use is cold sauce, the hygiene index is better; cooking soy sauce can not be directly imported, can only be used for cooking and cooking. The total number of bacteria in cooking soy sauce is slightly higher than cold soy sauce. If cooking soy sauce is used as cold soy sauce for a long time, it is easy to lead to gastroenteritis and other diseases.

The main usage is to dip in, mix raw, mix sauce, make soup, fried eggs, cold and so on, only a few drops can add to the freshness of various dishes. In addition, light soy sauce can deal with fishy-smelling ingredients, such as steamed fish, kelp and other seafood products, adding the right amount of light soy sauce can achieve the role of deodorization. Vegetarians can also add the right amount of light soy sauce as stock when making soup. The usage of old smoke: it is mainly used to make dishes with strong color and taste.

Make sauces: you can make all kinds of sauces according to your own taste. For example, light soy sauce, balsamic vinegar, sesame oil, sugar and minced garlic are mixed into minced garlic sauce, or light soy sauce, oyster sauce, sugar and water starch are mixed into Sautéed Lettuce in Oyster Sauce sauce. These sauces can be used to mix noodles, rice or dip. Pay attention to the heat and dosage: pay attention to the control of the heat and dosage when using soy sauce.

Cooking soy sauce and cold soy sauce should not be mixed to buy soy sauce, you should see if the label is marked with food or cooking soy sauce, the hygiene indicators of the two are different. Cold soy sauce, also known as table soy sauce, can be imported directly, the main use is cold sauce, the hygiene index is better; cooking soy sauce can not be directly imported, can only be used for cooking and cooking.

Old soy sauce, light soy sauce soy sauce respectively how to use the most suitable?

1. The use of soy sauce is the most suitable way to enhance the color: soy sauce is rich because of its dark brown color, which is very suitable for occasions where dishes need to be deepened. For example, when cooking braised pork, adding an appropriate amount of soy sauce can not only make the meat surface show an attractive reddish brown, but also make the soup more profound.

2. It should be noted that smoking is not suitable for dipping and cold dishes. Old soy sauce is a strong color soy sauce made by adding caramel and special technology on the basis of light soy sauce. It is suitable for meat color enhancement. Its color is strong and dark, and its taste is salty and sweet. It is an ideal helper for all kinds of Luzhou-flavor dishes.

3. The main usage is to dip in, mix raw, mix sauce, make soup, fried eggs, cold sauce and so on. It only takes a few drops to add freshness to all kinds of dishes. In addition, light soy sauce can deal with fishy-smelling ingredients, such as steamed fish, kelp and other seafood products, adding the right amount of light soy sauce can achieve the role of deodorization. Vegetarians can also add the right amount of light soy sauce as stock when making soup. The usage of old smoke: it is mainly used to make dishes with strong color and taste.

4. The way to distinguish light soy sauce from the old smoker is: look at the color. Light soy sauce is reddish brown, the old smoker is shiny and the color is dark. Taste, light soy sauce taste more salty, the old smoke is delicious and slightly sweet. When buying soy sauce, you should also pay attention to whether there is a QS mark on the package, and confirm whether it is brewed or blended, and whether it is used for dining or cooking, so as to ensure the hygiene index.

5. Lao Dian and light soy sauce can be put together when cooking, and the specific proportion depends on the different dishes stir-fried. The old soy sauce is better at coloring meat vegetables, the proportion of which is about 1/3 of that of the old soy sauce. Light soy sauce fried vegetables taste delicious and good-looking, fried vegetables generally do not add soy sauce.