Can soy sauce be boiled again? How to boil soy sauce to make it colorful, fragrant and delicious?

We all know that soy sauce is a popular seasoning. It can play a good seasoning role. Many people use soy sauce when cooking. Some people also boil soy sauce, which makes the soy sauce more fragrant. So how to boil soy sauce to make it fragrant? Let's take a closer look!

Why do we need to boil soy sauce?

Most of them are traditional "light sauce" and dark soy sauce. So at that time, in order to ensure the taste of the dishes, the soy sauce had to be processed. The advantages of this are:

1. Increase flavor

2. Easy to store and sterilize soy sauce

In the past, restaurants bought soy sauce in large barrels. If not stored properly, the soy sauce will become "white", which will affect the quality of the soy sauce. So in order to keep it for a long time, the soy sauce needs to be processed. It can also add some flavor to the soy sauce!

How to make soy sauce

Main ingredient: soy sauce

Ingredients: Onion and ginger

Seasoning: peppercorns, star anise, sugar

practice:

Use a knife to beat the scallion and ginger, then cut them into large pieces. Put the soy sauce in a suitable container, add the scallion and ginger pieces, sugar, star anise, peppercorns, and cinnamon, and stir evenly to fully dissolve the sugar.

After the steamer is steaming, add the prepared soy sauce into the steamer and steam for about 20 minutes. Take out the soy sauce and filter out the residue, then you can use it!

Tips:

1. The advantage of steaming soy sauce in this way is that the water content of the soy sauce does not lose and does not affect the quality of the soy sauce itself. It also adds the smell of spices to the soy sauce and makes the soy sauce more durable.

2. The proportion of spices should be added in small amounts, so as not to cover the original flavor of the soy sauce. This can be added in moderation according to the amount of soy sauce produced at home. You can also add dried chilies to make spicy soy sauce according to your own preferences.

Features:

Steamed soy sauce has less fermented smell. And because of the addition of onion, ginger, sugar and spices, the soy sauce is fresher and more flavorful. It can be used to dip food or cook.

Tips for choosing soy sauce

Choosing soy sauce should start from two aspects:

Inside

Refers to the internal quality. Mainly the aroma, color, and taste of the soy sauce. The color should be bright, not dark, and shiny. Good soy sauce should have a unique fermented aroma and no other bad smells. The taste should be moderately salty and fresh, fresh but not bad, slightly sweet, and should not have sour, bitter, or astringent tastes.

outside

Good soy sauce will be marked with: production date, shelf life, registered trademark, quality grade, production license, etc. And the quality grade of soy sauce should not be ignored when purchasing. Generally, the main nutritional index of first-grade soy sauce, amino acid liquid, should be ≥0.7g/100ml, and third-grade soy sauce should be ≥0.4g/100ml. Then second-grade soy sauce should be between the two.