Why should the soy sauce in the restaurant be boiled before use?

It is a compound soy sauce for fruits and vegetables, which is made of onion, egg onion, chive, dried tangerine peel, passion fruit, celery and coriander root to make a delicious and delicious soy sauce and crystal sugar, and a light compound soy sauce. At present, Sichuan clear soy sauce and sweet soy sauce are mainly used for copying soy sauce for catering; Onion oil soy sauce and shrimp soy sauce of Huaiyang cuisine; The sauce emperor of cantonese cuisine; There is also mushroom soy sauce in northwest Inner Mongolia. For example, boiled seafood juice and steamed fish juice. Or directly mixed with other finished soy sauce for cooking, such as frying juice, so that the soy sauce after secondary processing is more delicious than the finished soy sauce.

In the catering industry, not all restaurants will cook soy sauce twice, but the soy sauce that needs to be cooked twice is generally used to make some special dishes. For example, the most common food practices that need to use soy sauce twice are mainly convenient to use, unique in taste and bright in color. Use it to improve time and efficiency. Each chef's production ratio is different, and each chef has its own uses, some for steaming seafood, some for cold dishes, and some for fried noodles or rice noodles.

Look at the production process. See if the soy sauce is brewed or prepared. When brewing soy sauce, we must see clearly the marked technology, whether it is high-salt dilute soy sauce brewed by traditional technology or fast-brewed soy sauce fermented by low-salt solid state. There are two kinds of secondary soy sauce. The first one is a mixture of all kinds of soy sauce, such as soy sauce with spicy fresh dew to enhance flavor and so on. The second kind is boiled in water, based on soy sauce, and then spices such as onion and dried tangerine peel are added.

The food in any hotel is always so delicious. Except the chef, the soy sauce used in the hotel is different from ours. The hotel uses its own secondary processed soy sauce, compound soy sauce with higher taste and aroma, and cold dishes in Sichuan cuisine to copy soy sauce. One is Luzhou-flavor, which is mainly used for light and not spicy dishes, and the other is Luzhou-flavor, which is mainly used for spicy dishes.