Steamed Plastic Bottle Salty Soy Sauce

Features of Light Soy Sauce from TSY

Application scenario

1. Cold dish dipping sauce (core usage)

Cold dishes, braised chicken, dumpling dipping sauce, sashimi dipping sauce, cold mixed vegetables, simply sprinkle and mix; add sesame oil, vinegar, and chili peppers to make a simple dipping sauce.

2. Quick-fried home-style dishes

Green vegetables, meat shreds, before cooking off the stove, season to enhance flavor and make the dish taste delicious and have a clear color without turning black; stir-fry or quick-braise for better texture.

3. Marinating to remove fishy smell and enhance flavor

Marinated meat, marinated fish, marinated chicken wings, meat filling for stuffing, marinate to enhance flavor and remove fishy smell, improve the base flavor of the meat.

4. Soup, noodle cooking, wonton seasoning

Seasoning for soup base, mixing with noodle soup and noodles, adding a little to enhance flavor, clear soup color without turbidity.

5. Compound sauce preparation

Prepare cold dipping sauce, barbecue marinade, stewing pot sauce, fast food compound seasoning, use with dark soy sauce and sweet soy sauce in combination.

* If you have other needs, please consult us.

Application of Light Soy Sauce for fried rice

1. Quantity Control: Use light soy sauce sparingly because it has a high salt content. Start with a small amount and adjust according to taste. The exact quantity can vary depending on personal preference and the type of soy sauce used.

2. Mixing: Mix the light soy sauce with other ingredients like chopped garlic, ginger, and any vegetables or proteins you're including in the fried rice before adding them to the hot wok or pan. This ensures an even distribution of flavors.

3. Timing: Add the light soy sauce early enough in the cooking process so that it can meld with the flavors of the other ingredients, but not too early that it burns or sticks to the pan. A good time to add it is right after you've added the aromatics (like garlic and ginger) and before you introduce the rice.

4. Color and Flavor Balance: Light soy sauce adds color to the fried rice, but if you want a darker color, you might consider using dark soy sauce or a combination of both. Keep in mind that dark soy sauce is thicker and less salty, but it can add a slightly sweeter and more complex flavor to the dish.

5. Taste Test: Always taste your fried rice as you go and adjust the seasoning accordingly. You may find that you need more or less light soy sauce depending on the saltiness of the ingredients you've used, such as pre-cooked meats or certain types of seafood.

6. Vegetarian Considerations: For vegetarians or those looking to reduce sodium intake, there are low-sodium versions of light soy sauce available which can be used instead.

Q: Is TSY soy sauce purely naturally brewed? Are there any additives?

A: Yes, all TSY core series soy sauces are brewed using traditional ancient methods. They are made from only water, non-GMO defatted soybeans, wheat, table salt (iodine-free), and white granulated sugar, and are fermented for a full period. Our "Zero Additive" series of products guarantee that no preservatives, monosodium glutamate, colorants or sweeteners are added. For other series, if specific flavors are to be met, compliant flavor enhancers will be added. All of them comply with international safety standards and will be clearly labeled in the ingredient list. Please feel free to purchase.

Q: What is the most fundamental difference between light soy sauce and dark soy sauce?

A: The simplest way to distinguish

Light soy sauce: It is mainly used for seasoning and enhancing freshness. It has a light color and a strong salty taste, and is used for stir-frying, cold dishes, and dipping.

Dark soy sauce: It mainly serves to enhance color, has a deep hue, and a caramel sweetness. It is used in braising, marinating, and stewing.

Q: How to store soy sauce? Does it need to be refrigerated after opening?

A: It is recommended to store soy sauce in a cool and dark place. After opening, to ensure the best flavor and quality, we strongly recommend refrigerating. Refrigeration can slow down the oxidation and fermentation process of soy sauce, prevent flavor loss and the growth of microorganisms at the bottle mouth.