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How to use delicious soy sauce

1. Operation / step 1 put 50g mung bean starch in a mixing bowl, add 250ml cold water and stir well. 2 starch paste and water in a low-heat mixing pot, put water 500ml to boil, add 3G starch and stirred starch paste, change the low heat to quickly stick to the bottom of the pot and stir. 3 put it in a bowl to cool and solidify. 4 mix garlic and onion vinegar soy sauce in a seasoning bowl with vinegar, light soy sauce, minced garlic, chopped onions, extremely fresh soy sauce and stir well.

2. It can be directly used for dipping, serving, cold, steaming, cooking and stir-frying, etc., which can give full play to the delicious taste of food and make people have endless aftertaste. The appearance of the sauce is light brown and clear, the flavor of soy bean is rich, the taste is prominent, and the taste is mellow and aftertaste. For cooking or dipping, cold dishes

3, mainly used for seasoning, can be used for stir-frying, mixing vegetables, etc., generally use a few drops can make the dishes complete in color, flavor and flavor. The flavor of extremely fresh sauce is rich, the color is ruddy, the taste is delicious, soy, fragrant and salty, and it is suitable for cold salad, cooking, stir-frying and dipping. It is the first good seasoning in modern life. Extremely delicious soy sauce: through the selection of raw materials, full drying and fermentation.

4. The use of extremely delicious taste is mainly to add an appropriate amount of dishes before they are about to come out of the pot, and the role of extremely delicious taste is mainly used for seasoning, can be used for stir-frying, mixing vegetables, etc., and can be used with a few drops to make the dishes complete in color, flavor, flavor, etc. The characteristic of the extremely delicious taste is to help improve the taste of the food and reduce the difficulty of cooking. Even if the cooking technique is not good, the delicious taste will enhance the taste of the dish.

5. Extremely delicious taste also belongs to soy sauce. Soy sauce cooked in a pot at high temperature for a long time will destroy its nutrients and lose its flavor. Therefore, soy sauce should not be put in until it is ready to be cooked. Should pay attention to the right amount to add, after all, the taste is very fresh and a little salty, containing a certain amount of salt, add to pay attention to the taste of dishes to avoid too salty.

6. The extremely delicious flavor has a wide range of uses, which can be used for cold salad, cooking, stir-frying and dipping, and you don't need to use too much when it is very fresh, just put a few drops on it.

When cooking, when do you put the soy sauce?

1. Soy sauce should be added early to make it easy to taste and color. Stir-fried vegetables and other general stir-fry: it is better to add a little soy sauce before the dish is about to come out of the pot, so that the high temperature in the pot can avoid damaging amino acids, and the sugar in soy sauce will not turn sour, which can protect the nutritional value of soy sauce from being destroyed.

2. Soy sauce is usually put before the dish comes out of the pot, because soy sauce is not resistant to high temperature. if the temperature exceeds 200 degrees, it will destroy the nutrients of soy sauce and lose its freshness, but the salt of soy sauce is still there. If the soy sauce is put too early, it will lose its taste because of the high temperature. Many people put soy sauce first when cooking, especially when stir-frying meat. In fact, this is not right.

3. For stir-fried and cold dishes, the best time to put soy sauce is when the dish is almost finished:-adding a small amount of soy sauce before leaving the pot can supplement the salty taste of the food and improve the freshness of the food at the same time. -choose low-salt soy sauce to help reduce salt intake while maintaining the flavor of the food.

4. the timing of soy sauce is an important factor affecting the flavor and nutrition of dishes. Let's discuss when soy sauce should be added. Soy sauce should be added when the food is almost cooked. If the soy sauce is poured directly into the hot oil, because the soy sauce contains water, it may cause oil spatter, which will cause harm to the human body. We have all seen hot oil splashing when it meets moisture.

Common sense of the use of soy sauce

1, with soy sauce: you can eat it directly raw, such as dipped in, cold salad and so on. Therefore, its sanitary quality requirements are very high. Even if you eat it raw, it will not endanger your health.

2. Cooking soy sauce should not be used as an accompaniment to cold food. Iron fortified soy sauce, a new variety of soy sauce, is another national nutrition improvement project after salt iodization. The package should have a clear mark and content of iron fortified soy sauce.

3. At the same time, when using soy sauce, we should also pay attention to the "cooking methods or eating methods" on the packaging. Different soy sauces recommend different eating methods, including "meal accompaniment, cold sauce" and "cooking". There is also a balance between "cooking and cooking".

4. "cooking" soy sauce can be eaten directly raw, such as dipped in, cold, etc., so its hygiene index requirements are higher and cleaner; "cooking" soy sauce is suitable for cooking dishes after heating and then eating (equal to disinfection), so its hygiene index requirements are lower, not as clean as the former. It is OK to cook dishes with "cooking" soy sauce, but it is not advisable to use "cooking" soy sauce directly cold or dipped in, which may lead to gastrointestinal problems.

Usage: generally used for coloring food. For example, it is better to use it when cooking dishes that need to be colored, such as braised soy sauce. The production of old soy sauce: on the basis of light soy sauce soy sauce, the pressed soy sauce is dried for 2-3 months, which is called old soy sauce after precipitation and filtration. The quality of its products is more rich than light soy sauce soy sauce.

How to season stewed vegetables with soy sauce?

Secondly, the use of soy sauce should be moderate. In stewed vegetables, soy sauce should not be too much, otherwise it will cover up the taste of other seasonings and make the dishes too salty. Usually, the amount of soy sauce can be adjusted according to the number of ingredients and personal taste. As a reference, about 1-2 tablespoons of soy sauce can be used for every 500 grams of ingredients. In addition, the time of adding soy sauce is also critical. In the process of stewed vegetables, soy sauce is usually added in the middle and later stages of stewing.

Finally, we also need to consider the types of soy sauce. Different soy sauce has different taste and concentration. For example, light soy sauce's taste is relatively light, which is suitable for seasoning, while the taste of old smoking is heavier and suitable for coloring. Therefore, when using different kinds of soy sauce, it is also necessary to adjust the ratio of soy sauce to water according to the actual situation.

It is recommended to use light soy sauce when stewed vegetables, do not put the old smoke, because the old smoke color is darker, put too much easy to change color, light soy sauce's role is mainly seasoning, the color is lighter, stewed dishes look better. Light soy sauce and Laotou are two completely different kinds of soy sauce. Generally speaking, light soy sauce is used for seasoning and Laotou is used to mix colors.

Sugar can add sweetness to the dish, and salt is the main ingredient to adjust the salty taste of the dish. Sugar and salt are indispensable condiments when making stewed vegetables. The selection of soy sauce and the preparation of soy sauce must choose a good taste of soy sauce, even different brands of old-fashioned soy sauce (or light soy sauce), will have their own taste.

Pour soy sauce and vinegar into the seasoning plate. Add shredded green onions and minced parsley. Finally, add the salad oil and mix well. Five: 15 grams of garlic cloves, 5 grams of ginger seasoning cumin powder 3 grams, 2 grams of salt, 2 grams of chicken powder, 1 gram of sugar, 1 g of self-pepper, 10 ml of salad oil, pat garlic cloves, put them into a bowl and mash into minced garlic; chopped ginger. Put minced garlic and minced ginger in the seasoning plate.

Put soy sauce, water, rock sugar and cooking wine in a large pot and heat over medium heat until the rock sugar melts completely. Add star anise, cinnamon, dried chili, sliced ginger and garlic and continue to boil over medium and medium heat. After boiling, turn to low heat and continue to cook for 20-30 minutes to fully release the fragrance of the spices. Turn off the heat and use after the brine is cooled to room temperature.