The use of soy sauce and soy sauce

The use of soy sauce: soy sauce is used for seasoning, because the color is light, so it is mostly used for ordinary cooking or cold dishes, so as to maintain the original dishes and look refreshing. Usage is mainly for food, raw mix, sauce, soup, fried eggs, salad, etc., just a few drops can add flavor of various dishes. In addition, soy sauce can handle ingredients with a smell, such as steamed fish, seaweed and other seafood products, adding a suitable amount of soy sauce can achieve the role of deodorization. Vegetarians can also add the right amount of soy sauce as a stock to the soup.

Lao-style usage: mainly used to do dishes with heavy flavor. Adding old soy sauce when cooking can generally enhance the effect of color, especially when you make a teriyaki dish or when it is boiled or marinated. When cooking, to make the dishes play a good role in coloring, you need to add the old pumping in as soon as possible, but it can not be too early, otherwise it will reduce the nutritional value of old soy sauce. It should be noted that it is not suitable for Laotang to be used for cooking and salad dishes.

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