TEL: + 86 185-2101-4030

Txhua pawg
EN

Tsev>Xov xwm>Soy Sauce

Kua ntses sau brewed hauv rau lub hlis

Sijhawm: 2017-12-13 Ntaus: 78

Samuel Wells Williams, tus kws saib xyuas zoo Sinologist, tau sau ntawv hauv 1848 tias cov kua taum zoo tshaj plaws uas nws tau saj hauv Suav teb yog "ua los ntawm cov taum muag muag, ntxiv cov khoom sib npaug ntawm cov nplej los yog nplej, thiab tawm qhov loj mus rau kev zom; ib feem ntawm ntsev thiab peb zaug li ntau npaum li cas dej yog tom qab muab tso rau hauv, thiab tag nrho cov compound tshuav rau ob los yog peb lub hlis ”.

Cov kua taum yog nyob rau hauv thiab hlais, tov nrog lub fungus Aspergillius oryzae, thiab sab laug rau hauv brine kom txog thaum cov hmoov av ua kua nyob rau hauv cov kua raug tso tawm, yielding dub kua.

The next stage is the pressing. As with oil, the first press is considered to give the best, and least overbearing, flavour. The light soy produced is thinner and used for dipping and finishing. It's the stuff you get with sushi. Traditionally there was a thicker second press, which is sometimes still seen, though hydraulic presses have largely obviated it these days, scraping everything that's left after the first press into a common pot of darker saltiness.

Yuav kom ob qho tseem ceeb thiab delectable yog qhov tsis tshua muaj sib xyaw - tab sis ua kua ntses tswj nws. Nws yog lub caij ua haujlwm, kom paub meej, tab sis nws tsis tsuas yog ntsev kom tau faib tawm, nws tseem muaj cov nplua nuj umami ntaus, uas platinum-npog cov yam ntxwv ntawm cov khoom noj Esxias zoo tshaj plaws. Thiab nrog lub raj mis khob qhov rooj nyob sab nraum qab ntawm lub tub yees, koj noj hmo - thiab koj suab puam kob - yeej yuav tsis yog ib qho zoo siab.