Salt, chicken essence, monosodium glutamate, soy sauce, oyster sauce and sauce all contain sodium. When buying, you can try to choose some low-sodium products to reduce the daily sodium intake.

You can also consider using some condiments rich in flavor substances. For example, besides salty substances, there are some sour and sweet substances in the brewed soy sauce, and the overall taste is richer than that of the prepared soy sauce. The same is true for cooking with fermented bean curd instead of salt.

In this way, on the one hand, the food will taste better, on the other hand, because it is rich in flavor, it can be used with less.

And generally speaking, the more high-quality condiments are, the more expensive they are, and the less money may be put when they are used.

Which soy sauce is better?

Soy sauce is a condiment with a long history in China. China is the birthplace of soy sauce, which originally evolved from soybean paste. Since the Song Dynasty, people began to use the word soy sauce, which also spread to neighboring countries, such as Japan.

Specifically, it mainly uses defatted soybeans and wheat as raw materials to obtain seasoning after fermentation.

What should I pay attention to when buying soy sauce?

Generally speaking, buying soy sauce has the simplest point: look at the level above.

According to the national standard for brewing soy sauce (GB 18 186-2000), soy sauce is divided into super grade, first grade, second grade and third grade.

Super class is the best, and the third class is the lowest.

Different grades, the appearance of soy sauce and the content of nutrients in it are different.

For example, the provisions on nutrients are as follows: