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.
Pan-fried rice with vegetables, seafood, egg and mushrooms with soy sauce. I love dishes in Japanese restaurants. I’ve been wanting to reproduce this myself for a long time. And I think I succeeded. I suggest you try this delicious and healthy dish.
Dietary and healthy seafood pate, mainly mussels, for seafood lovers! Very tasty, fragrant, low-calorie for those who follow the figure, who dreams of losing weight or adheres to a healthy diet!
I know celery is very healthy, but I don’t enjoy chopping it. I don’t really like its specific taste. But for myself, I found a salad in which everything suits me. Apple, orange and dressing perfectly soften its taste, making the salad very tasty and spicy.
Tofu dishes are very popular in our Chinese cuisine in the Far East. Last week we all had dinner at a Chinese cafe, among others there was this dish. Of course, the exact recipe is unknown to me, but knowing the basics of Chinese cuisine, I dare to offer it to you in this version.
Tomato soup with rice, green beans, assorted white fish and seafood is a hearty, fragrant and tasteful dish. The thick, rich soup is sure to appeal to seafood lovers.
The usual recipe for potato and cucumber salad, simple but surprisingly delicious. The salad in the dressing, in which there are so many different shades, is beautiful, I heartily recommend it to everyone.
I already want so much greenery from a garden grown under the sun. It will be soon! In the meantime, you can cheer up with a light and bright salad for an appetizer.
I want to offer a variant of a lean salad, in which potatoes are perfectly combined with vegetable oil, and cabbage – with spices and fresh cucumber. Light and nutritious salad.
