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.
Pepper stuffed with two varieties of cheese and packed in minced meat with bacon is a fragrant, delicious dish for lunch and dinner. Neat serving will allow you to prepare this dish for the festive table.
I offer you a recipe for my signature roll, which I cook when I’m waiting for guests or just for a Sunday dinner for the family, when I want to please my loved ones. The products are the most inexpensive, but the roll turns out very tasty, and it can be cooked for a holiday.
Pork neck can be used to cook not only shish kebab, but it is also great for baking a piece of meat. Pork loves spices, which are present here, but a pear with wine gives it an unusual piquancy and aroma. It turned out very tasty, fragrant, tender meat that will suit any table, even on weekdays, even on holidays. In addition to the meat, a wonderful, tender cabbage casserole is served.
Another Thai-style dish. The recipe is suitable for both everyday and festive table. You can reduce the amount of other ingredients by replacing them with rice.
This recipe was found in the electronic version of the cookbook. I love warm salads, so I made them right away. The name remains. Delicious, appetizing, moderately spicy, instant salad!
Fish is a frequent guest on the New Year’s table. I will offer you my own version. The recipe is very quick and easy, does not take much time and effort, so we will need it on New Year’s Eve.
Salted, spicy or pickled herring is one of the most democratic and at the same time delicious dishes. It will always make a great snack. Together with black bread and cucumbers, herring is considered a classic snack, and with boiled potatoes – one of the most popular dishes.
