Thanks to its excellent taste and amazing versatility, soy sauce is now popular all over the world. It is used everywhere – from marinating meat to cooking unusual Asian desserts. This is a great base for salad dressings – especially when combined with lemon juice, mustard, aromatic spices and fresh herbs. You can marinate meat or chicken in it so that they are juicier, more tender and tastier. Dishes with soy sauce are baked with a beautiful golden crust. You can even make a crispy glaze from it, just by adding a little honey.
How to Use Soy Sauce?
Soy sauce is added to noodles, stewed vegetables, soups and wherever salt is needed. It is a natural flavor enhancer that has no analogues. Dark types are more saturated and concentrated, so they also give an expressive shade. Soy sauce is served with rice, rolls and sushi. Japanese, Chinese and Korean cuisine consists almost entirely of dishes with soy sauce. Other popular additives are also prepared on its basis – for example, unagi or teriyaki!
Types of Soy Sauce
There are two types of soy sauce — light and dark, which differ in the fermentation period. Dark sauce has a longer exposure, it is sharper, thicker and sharper, so it is used for marinating meat and served with sushi. Salads are seasoned with a saltier light sauce, light and pleasant to the taste, meat and fish dishes, seafood, rice, pasta and vegetable stews are watered.
It’s hard to say which soy sauce is the most delicious, because everyone has their own preferences, the most important thing is to choose a high—quality and healthy sauce. It is enough to remember a few rules — a good soy sauce is sold only in transparent glass bottles, and the product should contain the following ingredients: soybeans, wheat, salt, sugar and vinegar.
Real soy sauce is brown and at the same time transparent, there is no sediment in it, and the protein content is about 6-8%.
So imperceptibly, the exotic sauce has become one of the favorite condiments around the world, and its low calorie content has turned it into a popular dietary salad dressing instead of butter, sour cream and mayonnaise.
This salad I tried in a Chinese restaurant, very simple and uncomplicated, but at the same time delicious. Sometimes I just eat it with bread. It is prepared in 15 minutes.
Very light, but at the same time satisfying salad. Low in calories, ideal for losing weight and fasting. Even if your table is bursting with an abundance of food, this salad will not leave a single gram!
With the onset of spring, our body begins to demand more vegetables and greens. Hearty side dishes are fading into the background and we are increasingly preparing various salads. I like to add a large amount of fresh salad and try to complement the salad with something interesting, whether it is pieces of chicken or liver, grated cheese or egg. Recently, the magazine looked like a salad with tender zucchini balls. I immediately wanted to try this option. It turned out that the site has a salad with zucchini balls. I will still add my own version, they are different in composition. And you do not hesitate and cook. The salad is very tasty and satisfying.
Beautiful spring time!! I love this time when the first vegetables appear in the markets!! Today we are preparing a delicious hearty salad of spring vegetables and herbs!!
I love eggplant in any form, but it is a pity that when cooking, they absorb a lot of oil, which negatively affects the figure. This salad is a real lifesaver! Delicious, fast and not greasy!
Salad of baked seasonal vegetables, to which soft cottage cheese is added. The crunchy unusual popcorn perfectly matches the tenderness of cheese and baked vegetables.
The highlight of this salad is pickled onions. It turns out very tasty and bright. This onion is perfect for salads, but also as an independent snack is also good! The onion marinade also serves as a salad dressing. The salad turns out to be hearty and at the same time not heavy.
