Soy Sauce
Made from fermented soya beans, salt, water and barley or wheat flour, soy sauce (or soya sauce) forms a fundamental ingredient in Chinese food cooking. You can find several varieties of soy sauce that vary in consistency and strength of flavour.
1. Light soy sauce is very thin and has a saltier flavour than dark soy sauce, which is thicker in consistency and richer.
2. Dark soy sauce is employed throughout China and can be a bit richer and thicker than the lighter varieties. It tends to have a chocolate brown color, plus a pungent, instead of overly salty, flavor. Mushroom soy sauce can be a dark soy sauce from China which adds straw mushroom essence to the sauce??¡ê¡ès brew. It has a deep, rich flavor and may be employed in place of other forms of soy sauce in most recipes. It really is specifically nice as a table condiment where its unusual flavor can come via.
