Dark soy sauce
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Function: Coloring, enhancing flavor, adding saltiness, reducing fishy taste.
Introduction: Dark soy sauce, known as “Lao Chou” in Chinese, is made by adding caramelized sugar to regular soy sauce. It contains abundant nutrients such as proteins, vitamins, amino acids, and unsaturated fatty acids, and it is also rich in acetic acid.
Dark soy sauce is mainly used in cooking to give foods a dark color, enhance their flavor and freshness, and improve the overall taste experience. Additionally, it has the characteristic of adding saltiness, which allows for easy adjustment of the dish’s saltiness level. Moreover, dark soy sauce can help reduce or cover up the fishy taste of ingredients, making the dishes more delicious and enjoyable.