My capital goes, very glad to solve this problem for you! Liao Liaosheng is smoked and we often are smoked today! We explain first below " smoke " this word, smoking is a verb on grammar, it is the meaning of extraction, just as its name implies is fermenting soy extracts former juice namely. Taking a word is Cantonese of continue to use make a way and come, we are called soy at ordinary times! Be born to smoke and often smoke a kind when belong to soy.
We are distinguished from what they say for the following characteristics below
1 unripe smoke
Color: Unripe smoke color weaker, show rufous
Flavour: Unripe smoke taste flavour is saltier bright, it is to use commonly do culinary.
Utility: Unripe smoke with will flavor, because weaker reason does color,general fried dish and dish of cold and dressed with sause are in the majority!
Unripe smoke make: Give birth to a breed that smoking soy is soy, with soja, flour receives kind of music artificially for main raw material, bask in via natural dew, ferment and become. Its product lubricious choose is ruddy, flavor is delicious and harmonious, posture is clear and transparent, local color is distinctive.
2 often smoke
Color: Often smoke added caramel color, color is very deep, show palm Brown luster
Flavour: Flavour tastes a bit delicious small sound sense
Utility: Often smoke use commonly taste with dish chromatic, resemble meat of braise in soy sauce, the needs to deepen color food of carbonado and so on tastes dosage more.
Often smoke make: Often be being smoked is to giving birth to the base that shrinks brew to go up more enter, extract those who come is unripe smoke soy basking in to 2-3 the month is adding caramel color, filter to be namely via precipitation often smoke soy. Its product quality is smoked than be born more full-bodied.
