Normal soy sauce has a bright reddish-brown color, a clear body, and no suspended solids or sediment. In addition, it produces a lot of foam when shaken, which does not dissipate easily, but the soy sauce remains clear, without sediment or scum, and is relatively viscous. High-quality soy sauce should have a rich soy sauce aroma and ester aroma, with a delicious, mellow, and properly salty taste, without any off-flavors. Consumers should pay attention to the following in their daily cooking:
1. It is best to add soy sauce just before the dish is ready to be served, stir-frying or cooking it briefly before removing it from the heat. This is because soy sauce is rich in amino acids, and this method prevents the high temperature in the wok from destroying them, thereby preserving the nutritional value. It also prevents the sugar in the soy sauce from caramelizing and turning sour.
2. To effectively prevent soy sauce from developing mold and a white film, you can add a few drops of cooking oil, put in a few peeled garlic cloves, or add a few drops of baijiu (Chinese white liquor).
3. Cooking soy sauce should not be used as a condiment for cold salads.
4. New varieties of soy sauce—iron-fortified soy sauce—are another national nutrition improvement project, following the iodization of salt. The packaging should clearly state the iron-fortified soy sauce标志 and its iron content.