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.
An interesting cold snack with a subtle, spicy aroma of spices, soft and tender, prepared based on Chinese cuisine. I would never have thought that boiled chicken liver could be so delicious and interesting. I’m sorry I didn’t cook enough.
What can a woman cook from potatoes, carrots, onions and meat? I am sure you will answer this question without hesitation, because each of us probably prepares such combinations once a week. But the Chinese hostess will prepare a surprisingly delicious salad from these banal products in 15 minutes, which translates from Chinese as “Black Dragon”. And I assure you, you will be surprised by its excellent taste, completely different from what we are used to cooking from such a set of products!
Do you like Chinese cuisine, but you try not to eat meat? This “sticky” cauliflower tastes like the famous “sticky” chicken with garlic in your favorite Chinese restaurant, but cooked from vegetables!
Rice is one of the main foods of the Chinese. For fried rice in Chinese, almost any kind of rice is suitable. Depending on the products added to the rice base, you can change the taste and nutritional value of the dish.
This is a traditional Chinese salad. This well demonstrates the features of Chinese cuisine. The ingredients of this dish individually, by themselves, are not very tasty.
I do not know a single person who does not like barbecue. But not always and not everyone has the opportunity to light a fire or build a barbecue. For such a situation, I offer you my recipe for chicken thighs on skewers, which we will cook in the oven. Of course, we will not have the smell of smoke characteristic of cooking on coals, but the effect of a ruddy crust… plus pickled onions… Almost a barbecue!)