Why not put soy sauce in salt water?

Pot-stewed flavor, that attractive fragrance, makes people salivate. When cooking brine, there is a puzzling taboo: why not add soy sauce? Don't worry, let me solve this mystery and show you the mystery of Lu Wei!

Soy sauce "usurped the role of master"

Soy sauce, as a big boss in the seasoning industry, has a strong salty taste. Adding soy sauce to brine will overwhelm the delicate taste of other spices in brine. The rich flavor of soy sauce will overshadow the supporting role of brine and make it difficult to exert its unique charm.

Destroy the balance of marinade

The delicacy of marinade is inseparable from the delicate balance between spices. The addition of soy sauce upset this balance and made the marinade too salty. The salty taste will suppress other tastes and make the layering of lo-fi taste disappear. The sugar contained in soy sauce will also accelerate the deterioration of marinade and affect the shelf life of marinade.

The color is distorted and the appearance is worrying.

The dark brown color of soy sauce will darken the color of marinade and lose its original attractive amber color. The attractiveness of braised dishes is greatly reduced, and the appetite of customers will also be greatly reduced. The sediment in soy sauce will also increase the turbidity of marinade, which makes people flinch.

"Side Effects" of Soy Sauce

In addition to affecting the taste and color, the addition of soy sauce will bring other side effects. The rich amino acids in soy sauce combine with the moisture in the marinade, which will produce an unpleasant smell. Soaking in soy sauce brine for a long time makes the surface of food sticky and the taste is greatly reduced.

The soul of luwei is not in sauce, but in material.

The real pot-stewed taste is about the richness of ingredients, not the concealment of soy sauce. Through careful selection and collocation, the fragrance of various spices in brine is perfectly blended to create an unforgettable taste feast. Soy sauce is only an auxiliary tool to enhance the umami flavor, and it is absolutely not allowed to pretend to be the owner and destroy the overall flavor of Luwei.

The secret of the great deer teacher

For the pot-stewed master, the application scenarios of soy sauce are limited. In the production of some specific dishes, soy sauce can be used as an aid for refreshing, but it must not be a distraction. The secret is to skillfully use other condiments, such as pepper, star anise, cinnamon and fragrant leaves. , to create a rich and fragrant lo mei.

A wise choice for diners.

As diners, when tasting the marinade, you may wish to give priority to the marinade with clear color and rich fragrance. This pot-stewed taste is often carefully cooked and does not rely on the cover-up of soy sauce. When tasting the marinade, carefully feel the mixture of spices and experience the unique delicacy in the marinade.