Best Food Recipes 2023 Step by Step with Pictures
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.
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!
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.
I suggest a quick, spicy snack of eggplant with carrots. Carrots can be used “in Korean”, but I cooked it myself, it’s safer and tastier. My eggplants are hothouse, tender. It does not need to be soaked and pre-salted. It will not be difficult for you to prepare such a salad. The snack is perfect for fried meat, poultry.
Chicken pastrami is a great dish that requires a minimum of effort, but the result is very pleasing. I tried marinating pastrami both in milk solution and in salt. Both options are delicious, but with salt it still turns out much softer. So, I highly recommend them! You can experiment with spices endlessly, below is my favorite option)
Dear chefs, this pastrami is something amazing. Since I generally like recipes from the “put-forget-Nirvana” series, I love this pastrami doubly, because I have to forget about it twice. Moreover, the whole process, from pickling to heat treatment, was invented by me personally, the recipe is, so to speak, author’s (wow, how loud it sounds).
I was looking for a recipe for meat that could be eaten both hot and cold, sliced and in the form of a sandwich in the morning for breakfast, an alternative to sausage. Everything was something special, this one was the perfect embodiment of my desire! Tender, fragrant meat, the taste of which can be slightly changed from time to time depending on the destination, is actually cooked very quickly, although it requires marinating for at least a day. You can cook both chicken and turkey.