There are many kinds of soy sauce in the supermarket now, and the price is several times different from that of ordinary soy sauce. Is there any reason why these expensive sauces are expensive? Soy sauce is often used as seasoning in life, and how to choose soy sauce is also very knowledgeable. I'm selling soy sauce, so I'll teach you something about it. I don't advertise, let me tell you some common sense! Be sure to buy brewed soy sauce, including many imported soy sauce! It's best to buy super-grade soy sauce, because some three-grade blended soy sauce is made of animal viscera and fur or human hair! So how to choose soy sauce? Many people don't quite understand. These two words on the soy sauce bottle are very important. Don't be fooled again!

1. Choose soy sauce for seasoning and soy sauce for coloring.

After a jar of soy sauce is brewed by traditional ancient methods, the first bite of soy sauce extracted from it is called soy sauce. Soy sauce is made on the basis of soy sauce through some other processes, such as adding caramel pigment. Therefore, the color of soy sauce is light and the color of soy sauce is dark. Taste and taste discrimination: soy sauce is salty; Soy sauce has a delicious sweetness when eaten in the mouth.

2. Give priority to "brewing" soy sauce

According to different production processes, soy sauce can also be divided into "brewing soy sauce" and "preparing soy sauce". Brewing soy sauce is made from soybean, wheat or bran by microbial natural fermentation, which usually takes several months. The preparation of soy sauce is to brew more than 50% soy sauce directly, and add a seasoning liquid called hydrolyzed vegetable protein liquid, which can often be baked in a few hours. Therefore, the taste and nutrition are naturally far apart.

Step 3 Choose a higher grade of soy sauce

First look at the indicator of "amino acid nitrogen" in the "ingredient list" of soy sauce bottles! 0.8g/ 100 ml amino acid nitrogen is super, 0.4g/ 100 ml amino acid nitrogen is tertiary, and there is primary or secondary between them. Generally speaking, the higher the content of "amino acid nitrogen", the higher the quality of soy sauce and the stronger the umami flavor. So try to choose soy sauce with high amino acid nitrogen content.

4. Give priority to with "table" soy sauce

Soy sauce is actually divided into two different uses: "table" and "cooking". Table soy sauce: you can eat it directly raw, such as dipping it in, cold salad and so on. Cooking soy sauce: suitable for dishes before cooking (such as braised pork). According to national regulations, the label of soy sauce must be marked with "edible soy sauce" or "cooking soy sauce", so you only need to look at the label on the bottle when you buy it. In contrast, table soy sauce is cleaner than cooking soy sauce!

Edible items and preservation methods of soy sauce

Although soy sauce is good, patients with hypertension, nephropathy, pregnancy edema, ascites due to liver cirrhosis and heart failure should usually eat it in small amounts to avoid aggravating their illness. The storage of soy sauce is also very laborious. In order to effectively prevent soy sauce from becoming moldy and white, you can drop a few drops of cooking oil, put a few petals of peeled garlic, or drop a few drops of white wine in soy sauce, which can play a better role in mildew prevention.