Teach you how to use edible soy sauce skillfully

Teach you how to use edible soy sauce skillfully

Teach you how to use edible soy sauce skillfully

When cooking delicious food in the kitchen, soy sauce is often used in steaming, boiling, stewing, braising, stir-frying, roasting, frying, deep-frying, braising, mixing, etc. Soy sauce not only adds color to dishes, but also adds flavor. However, most people now ignore a very important issue when purchasing: only buy one kind of soy sauce, and use it for both stir-fry and cold dishes. So is this the right thing to do?

Traditional cooking soy sauces generally come in thick and light colors. The former such as dark soy sauce, soybean soy sauce, etc.; the latter such as Zhenji light soy sauce, Kuan brand soy sauce, etc. The processing of soy sauce involves microbial fermentation, so it is inevitable that a certain amount of miscellaneous bacteria will be mixed into the finished product. However, the hygienic standards for soy sauce stipulate that the coliform group must not exceed the standard, and pathogenic bacteria must not be detected. Cooking soy sauce is heated during cooking, which is enough to destroy the bacteria in the soy sauce, so it is best to eat the soy sauce cooked.

So what should you do if you add soy sauce to the cold dishes? my country's national standard for soy sauce - GB/TI8I86-2000 "Brewing Soy Sauce" stipulates that the label of finished soy sauce must be marked with "table soy sauce" or "cooking soy sauce". Table soy sauce is for people to eat directly when eating, such as dipping, salad, etc. The hygienic quality requirements are very high. According to the national hygienic standards, the total number of bacterial colonies must be less than or equal to 30,000/ml. Even if eaten raw, it will not harm your health. If the label says serving/cooking, it means the soy sauce can be used both with food and for cooking.

The basic raw materials for brewing soy sauce are soybeans and wheat. After microbial fermentation, the protein is enzymatically decomposed into amino acids, and the starch is degraded into sugars to produce flavor substances and pigments. Soy sauce is rich in 17 kinds of amino acids, as well as various B vitamins and a certain amount of calcium, iron, phosphorus, etc. Some functional substances in soy sauce have antioxidant effects and eliminate free radicals in the human body, which are beneficial to human health. All of great benefit.

Although soy sauce is good, patients with hypertension, renal edema, liver cirrhosis, ascites, and heart failure should usually consume small amounts to avoid aggravation of their condition. In the case of general seasoning, the salt intake will not exceed the standard, but it is impossible for people to rely on eating soy sauce to meet the nutritional needs of the human body. The main function of soy sauce is to season and increase people's appetite.