Soy sauce has long been used in cooking in Asian and Eastern countries, and recently has been rapidly gaining popularity among our consumers. In addition to rich taste and delicate flavor, the product is also characterized by the content of components that are undoubtedly valuable for the organism. It contains the lion's share of vitamins, essential elements and antioxidants, which accelerate metabolic processes and prevent the development of many diseases.
Soy sauce is able to transform and emphasize the taste of any dish, but it must be properly used for this.
The use of classic soy sauce in cooking
There are two varieties of soy sauce - light and dark, and if you are planning a first introduction to this product, we recommend starting with a light sauce. Its taste is softer and more pleasant. Use light soy sauce as a dressing for salads, and also give them rice, pasta dishes or serve meat or fish dishes. Do not forget when adding soy sauce to the usual dishes that it is salty enough and it's not recommended to salt food when using it, or add salt to taste already during the meal.
The more intense and concentrated to taste dark soy sauce is used to prepare marinades for meat and fish, is served to sushi and rolls, and is also used as a basis for creating more complex sauces such as teriyaki, mushroom, fish or shrimp.
How to cook teriyaki sauce?
Ingredients:
- soy sauce dark - 110 ml;
- rice wine - 110 ml;
- honey - 70 g;
- garlic teeth large - 1 pc .;
- Ground ginger - 15 g.
Preparation
- To make teriyaki we grind the peeled and squeezed garlic in a mortar, then mix it with soy sauce, rice wine, ground ginger and honey and heat it in a sauté pan on low heat until the latter dissolves.
- After cooling, we use teriyaki sauce as a marinade for cooking baked or roasted meat, fish, poultry or seafood. You can also dress salads with this sauce, and also add it to rice dishes or stewed vegetables.
Application of teriyaki soy sauce to meat - recipes
Tastefully cooked with soy sauce chicken. It is also recommended to cook pork in Shanghai - the inimitable taste of the resulting dish will evoke the most pleasant emotions. And where without prawns, pickled and fried with soy sauce. For piquancy, add a little garlic and ginger. Below is a detailed description of these three plush dishes.
Fried chicken with soy sauce and onion
Ingredients:
- chicken fillet (breast) - 540 g;
- soybean teriyaki sauce - 80 ml;
- onion - 140 g;
- vegetable oil odorless - 45 ml.
Preparation
- To prepare the dish, chop the washed and dried chicken fillets with large cubes or cubes, and peeled onions in half rings and pour all the minutes into forty soy sauce.
- If desired, you can additionally add the favorite spices and spices.
- Now spread the chicken with onions in sauce in a frying pan heated with oil and fry on high heat until the meat is ready and the softness of onion.
Pork in Shanghai with soy sauce
Ingredients:
- pork (flesh) - 720 g;
- soy sauce - 120 ml;
- garlic teeth - 3-4 pcs .;
- sugar or honey - 1 tbsp. spoon or to taste;
- seasonings and spicy spices - to choose from and to taste;
- vegetable oil odorless - 45 ml.
Preparation
- To implement the recipe, pork is cut into large pieces and boiled in water with spices for thirty minutes.
- We spread the slices in the heated oil and brown them on high heat.
- Now pour into the frying pan soy sauce, add sugar or honey, throw the chopped garlic, season the dish to taste with spices and stew the pork under the lid until soft and ready, stirring occasionally.
Shrimp with soy sauce, garlic and ginger
Ingredients:
- shrimps (peeled) - 420 g;
- soybean teriyaki sauce - 80 ml;
- garlic teeth - 2 pcs .;
- ginger ground or fresh grated - to taste.
Preparation
- Shrimp is better to use already peeled. They need fifteen minutes to fill with soy sauce, then fry in vegetable oil until the color changes.
- At the end of the frying, add garlic and a little ginger to taste.