Nowadays, people pay more and more attention to health, in the family recipe, in the choice of ingredients and seasonings are also more and more attention to the choice, but many people do not know soy sauce, soy sauce, soy sauce, soy sauce, oyster sauce, these seasoning ingredients and accessories in the end how to use?

Soy Sauce and Light Soy Sauce

Soy sauce and light soy sauce, which first came from the Guangdong region, are both soy sauces, and the word “soy” means “extract”. Soy sauce is brewed in the traditional way, where a jar of sauce is fermented for at least half a year, after which the first soy sauce is extracted, called “light soy sauce”.

Soy sauce is based on light soy sauce, and the extracted soy sauce is sun-dried for another 2-3 months, then precipitated and filtered to become light soy sauce. The quality of the product is stronger than that of light soy sauce. In some cases, the fermentation and drying time is longer than one year.

The difference between light soy sauce and dark soy sauce:
1, in color, light soy sauce, reddish brown color; dark soy sauce, closer to black, in taste, soy sauce is lighter, while the old soy sauce is more salty.

2, the most critical, the two use different occasions. Soy sauce is generally used to mix cold dishes, or stir-fried vegetables to mention a fresh; old soy sauce is generally used to do color when braised.

Can be simply remembered as: light soy sauce seasoning fresh, dark soy sauce brighten color.

Old soy sauce is more suitable for doing a variety of braised dishes, you can make the color of the dish becomes plus red and shiny, looks very appetizing. If you want to use soy sauce and dark soy sauce together when braising meat, a ratio of 3:1 is sufficient.

Soy Sauce

Steamed fish soy sauce is also soy sauce, soy is actually soybeans, soy sauce is soybean brewed soy sauce, but is called differently in different places, as if the soybean and soybean name.

Flavorful Fresh

Aji Fresh is also a kind of soy sauce, which is characterized by the appearance of light brown clear sauce, black bean aroma rich, fresh flavor, taste mellow aftertaste, used for cooking or point dipping, cold dishes, a lot of families simply will not be prepared chicken MSG and other class of condiments, all with the Aji Fresh instead of the other banquet soy sauce, braised soy sauce, and so on, are in the soy sauce added to a different food additives to ensure that the different flavors, you can choose according to your own preferences, you can also choose the best soy sauce for you. You can choose according to your preference.

Oyster Sauce

Oyster sauce is a seasoning made from oysters, which is the main ingredient of oysters. Adding oyster sauce to a dish can enhance the freshness of the dish.

The so-called oyster sauce is not oil, it is actually boiled oysters, the remaining soup of the concentrated juice, because of the high nutritional value, so people often call the oyster sauce under the sea milk.

Oyster sauce is rich in trace elements and amino acids, mainly zinc. There is also taurine which can enhance our immunity. Oyster sauce is very versatile and goes well with many ingredients, whether it is abalone and sea cucumber or tofu and greens, it can add color to each other.

It should be noted that: after opening the bottle of oyster sauce must be avoided direct sunlight; can not be placed in high temperature and high humidity; it is best to cover the lid in the refrigerator to save. Otherwise, you will find that the oyster sauce in your house is getting thinner and thinner, and it becomes like soy sauce at the back, and you can’t have oyster sauce at this time, so try not to buy a big bottle when you buy it.

Fish sauce

Fish sauce is very common in the southern region and Southeast Asia, is made from small fish and shrimp, marinated, fermented, boiled to get an extremely tasty juice, the color is light amber, salty with fresh.