I remember when I was a kid, it seems like no matter if it's stir fry or dressing, the ingredients are very simple and most of the dishes we use are the ones we commonly use" Four-piece" seasoning - salt, soy sauce, vinegar, monosodium glutamate. With the development of the society and the improvement of the economic level, people are more and more particular about their diet, and they are exposed to more and more seasoning products in their life. .
To give a simple example, before stir fry only used soy sauce, now stir fry may use old soya sauce, light soy sauce, flavored soy sauce, oyster sauce and other seasonings, these seasonings all look similar in color, many people will be a little confused when picking them.What's the difference between so many seasonings? How exactly should you pick? Let's find out more about it today.
1.What is raw smoke?
Soy sauce and dark soy sauce are both types of soy sauce, but the manufacturing process is different.
2. Characteristics of raw soya sauce.
The texture of the raw smoke is thin, close to a watery state, reddish brown in color, salty in taste, and can be refreshing.
3. raw soya sauce uses.
There are many uses for raw soya sauce, which can be used for stir-frying, mixing vegetables or for making dipping sauces.
1. what isold (of people)Smoke?
Like raw soya bean and wheat, aged soy sauce is a seasoning made from soybeans and wheat, artificially mixed with seed mushrooms, and fermented through natural dew drying.
Aged soy sauce has a thicker texture, is closer to black in color, has a saltier taste than raw, and is especially good for coloring dishes.
3. old soya sauce uses.
Old soya sauce is suitable for braising or brining food to give a better colour to dishes, such as brined pig's feet and braised pork ribs.
1. what isvery fresh?
Ajiji is a type of raw soya sauce, but with some food additives added to the raw soya sauce, Ajijiji is a bit more flavorful than raw soya sauce.
The texture of flavored freshness is similar to that of raw soy sauce, but the color is light brown, and the flavor of flavored freshness is salty and sweet, and the freshness is more prominent.
Flavor Fresh is suitable for salads, stir-fries and making dipping sauce.
4.Precautions for use of Weiji Fresh.
If it is heated for a long time, the original flavor will be destroyed, so if it is used in stir-fry, it must be added when it is about to be cooked.
1. what issoy sauce?
Soy sauce, which we commonly use to steam fish, is a type of soy sauce that is also used for raw fish.
The soy sauce flavor is clear in texture, reddish brown in color, and salty but fresh in flavor.
Soy sauce is commonly used in steamed fish, steamed seafood and other steamed dishes.
1. what isoyster sauce?
Oyster sauce is a seasoning made from oysters (oysters) after boiling and processing, and is mainly used to freshen food.
The oyster sauce was thick in texture.Reddish brown in color, savory with a hint of sweetness..
Oyster sauce can be used in a variety of ways, either as a stir-fry, as a cooler, or as a dipping sauce.
4.Precautions for using oyster sauce.
①Oyster sauce should not be heated for too long, otherwise its flavor will be destroyed.
①Oyster sauce is a fresh seasoning, so you don't need to use chicken essence or monosodium glutamate.
③ Don't use oyster sauce with pepper, sansho pepper, star anise or other pungent seasonings, as they may spoil the flavor.
④Oyster sauce is perishable, so put it in the refrigerator after opening (there are hints on the oyster sauce bottle).
As you can see from the above, some of these seasonings have similar uses and some are far from each other, so how should they be used together?
1.To make coleslaw or home-cooked stir-fry.Soy sauce and Weiji Fresh can be used with a small amount of oyster sauce to enhance the flavor and aroma.
2.Marinated meat and braised dishes that need coloring.Because the freshness will be reduced if it is heated for a long time, it is not recommended to heat it for a long time, so it is usually used with light and dark soya sauce.
3.Steamed fish and seafood.Steamed fish tempeh, light soy sauce, and flavored soy sauce can be any one of the choices.
4. make dipping sauce.Use either light soy sauce or MSG with oyster sauce.
After reading this article, do you have a clear understanding of the seasonings, such as soy sauce, soy sauce, oyster sauce, and soy sauce? ? To make it easier to remember, Mushroom Sauce has summarized the above as follows.
The light soy sauce has a clear red-brown color, and it's a good dipping sauce for stir-fry and cold dishes.
The dark colour of the dark soy sauce and the beautiful colour of the braised food.
Weiji Fresh and Soy Sauce are both raw, the former cold and stir-fried the latter steaming the fish.
Oyster sauce thick reddish brown, stir-fry cold dip it can be.
Here the mushroom sauce to remind everyone, although the above seasoning are natural ingredients made or brewed, but these ingredients contain sodium, so we should control the amount of use in general, do not ingest too much oh.
The above is the mushroom sauce on the "finally figured out the difference between raw soy sauce, aged soy sauce, tasty, soy sauce, oyster sauce, after reading the knowledge" this article all the content.
I hope it can give you some inspiration. If you have any other questions or better ways, please feel free to exchange in the comment section, and thank you for reading, commenting, forwarding and Compliments.
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