Where to add soy sauce recipe. Useful properties and uses of soy sauce. Useful and harmful properties

Soy products in Asian and Eastern countries have become a cult - not a single self-respecting gourmet from Japan or Korea will sit down at the table if there is no favorite dressing on it. In the 21st century, the use of soy sauce in cooking has ceased to be the privilege of the Land of the Rising Sun, since this seasoning has become familiar to the culinary cultures of all countries.

They say that soybeans were first prepared in China when Buddhist monks decided to become vegetarians - this is how the world became addicted to tofu, soy milk, cottage cheese and a bright, rich, thick and aromatic sauce. For the inhabitants of the East, soy is as important as bread for us - according to statistics, the average Japanese consumes about 13 liters of soy sauce a year. We must pay tribute to the Dutch, who improved the preparation of the sauce and made it more "digestible". Let's talk about what this product contains and how best to use it to improve the taste of dishes.

The benefits and harms of soy sauce: the East is a delicate matter

The benefits for the body are undeniable- it contains a record amount of vitamins, minerals, trace elements and 20 amino acids, thanks to which soybeans are nutritionally equal to meat. Soy sauce contains ten times more antioxidants than red wine, so it's safe to say that soy prolongs youthfulness and inhibits the growth of malignant tumors. The high concentration of phytoestrogens in soy is very beneficial for women, since natural hormones alleviate the symptoms of PMS and menopause, strengthen bones and joints, and prevent the development of osteoporosis and arthritis. Doctors recommend using soy sauce for patients with heart and vascular diseases, as well as for patients who have had a heart attack.

Despite the benefits of soy sauce, it is not recommended for some diagnoses.- this applies to kidney diseases, hypertension and allergies, and pregnant women should pour sauce over their dishes in moderation to avoid edema.

Soy sauce and its uses in cooking

Not all people are puzzled by the question of which dishes to use- they add it to any food except desserts and enjoy a savory taste that is difficult to obtain in other ways.

There are two types of soy sauce- light and dark, which differ in the fermentation period. The dark sauce has a longer aging, it is sharper, thicker and harsher, so it is used for marinating meat and served with sushi. A more salty light sauce, light and pleasant to the taste, is used to dress salads, pour over meat and fish dishes, seafood, rice, pasta and vegetable stews.

It's hard to say which soy sauce is the tastiest, since everyone has their own preferences, the most important thing- choose a high-quality and healthy sauce, not a fake. It is enough to remember a few rules - good soy sauce is sold only in transparent glass bottles, and the product must contain the following ingredients: soybeans, wheat, salt, sugar and vinegar. If you see a whole list of all kinds of additives on the label, put this surrogate back on the shelf without regret. Health is more expensive!

Real soy sauce is brown and transparent at the same time, there is no sediment in it, and the protein content is approximately 6-8%. A good sauce does not cost less than 100 rubles, and a bottle of a more expensive brand will cost you 300–500 rubles.

So, imperceptibly, the exotic sauce became one of the favorite seasonings all over the world, and its low calorie content turned it into a popular dietary salad dressing instead of butter, sour cream and mayonnaise. This is probably why the eastern people do not suffer from excess weight, they live happily ever after- let's follow their example!

Sauce. Its use on a large scale began only in the nineties of the last century.

Product creation history

China is considered the birthplace of soy sauce. The first mention of this product is found in the 2nd century BC. There are many assumptions about the reason for its creation. Someone talks about the deficiency of salt at that time and the desire of people to use it most economically. Others argue that this was due to the desire of the ancient monks, who, for religious purposes, tried to force people to eat only vegetarian food and completely abandon dairy and meat products. One way or another, it was then that an unknown soy sauce appeared. Its use in food has become mandatory and quite familiar. Very soon, this product crossed the borders of its country and began to quickly spread throughout the world. The Japanese were the first to love this unusual sauce, and with the help of Dutch sailors they learned about it in many European countries. The chefs happily used this unusual Asian seasoning to give a new flavor to the well-known dishes.

Sauce making technology and its varieties

Soy sauce is prepared in many different ways these days. However, in any case, the technology of its production is associated with the process of fermentation of a mixture of fried wheat and boiled beans in the presence of certain types of fungi and its subsequent fermentation and pasteurization. This is how real soy sauce is made. Its use in cooking has practically no restrictions with the exception of desserts. It is used as a savory flavoring additive to meat and fish dishes, as well as for the preparation of various dressings and marinades. In addition, it is used as a base for the preparation of other mustard, shrimp and others. There are three types of soy sauce, depending on the aging and duration of fermentation of the product and its area of \u200b\u200bapplication:

• light coloured,
• dark,
• sweet.

Each of them has its own characteristic features in the recipe and preparation technology, and this, in turn, affects how the product is used. Take dark soy sauce, for example. Its use is limited to meat dishes and all kinds of marinades. The reason is that this sauce is thick, concentrated, aromatic and hardly salty. The light type of sauce is less aromatic, but more salty and therefore is used for preparing various salads. And sweet contains and is able not only to decorate a dessert, but also to advantageously emphasize the taste of any meat or vegetable dish.

How is soy sauce used?

Many people love soy sauce. The application, recipes and methods of its manufacture are constantly expanding and improving. Adding lime, tomato paste, sesame oil or honey to it allows you to make completely new sauces. And the use of cinnamon, ginger, anise, mustard or garlic as an additive gives dishes a completely unique aroma. Soy sauce is capable of making even the most unsightly plant a real delicacy. For example, the classic "teriyaki". It can be easily made at home by measuring out the ingredients with tablespoons. For this you only need:

3 tablespoons of soy sauce, 2 tablespoons of brown sugar, 1 tablespoon of ground ginger and 3 tablespoons of Mirin wine (if it is not there, you can use sake, dry vermouth or any

Preparing teriyaki in one go:

1. Combine all the ingredients in a small saucepan, mix, and then heat for 6-8 minutes over low heat.

Teriyaki is ready. Now it remains only to cool it. This is best done in the refrigerator. After that, the aromatic mixture can be used as a dressing for all kinds of salads, as well as dishes from fish and various seafood. Soy sauce plays a major role in this savory mass. Application, recipes and choice of products depend on additional ingredients.

Meat in a spicy sauce

Special attention is paid to Asian cuisine. Among them, many different recipes are known, in which soy sauce is necessarily used. The use of this aromatic additive to meat can radically change its taste. Take, for example, the savory sweet and sour chicken recipe. First you need to prepare the following products:

per half a kilogram of chicken fillet (or legs) 6 cloves of garlic, 130 grams of fried cashews, a tablespoon of starch, 3 tablespoons of soy sauce, 2 tablespoons of vinegar, vegetable oil, salt, ground black pepper and a little green onions.

Cooking should be done like this:

1. Roll the chicken fillet (or legs) in starch, season with salt, sprinkle with pepper, and then fry in oil for 5-6 minutes in a hot frying pan.
2. Transfer the meat to a bowl and set aside, and in the same frying pan, lightly fry the chopped garlic with chopped onion for 30 seconds.
3. Put the meat back in the pan, add the sauce and half a glass of water. Simmer for 1 minute, and then put the food while still hot on a plate and sprinkle with onions and nuts.

Such a dish will harmonize well with pasta to taste.

Rice abundance

Where is soy sauce not used? Application with rice, for example, is not limited to the main course + side dish combination. Both of these components can be easily combined and completely new recipes from already known products can be obtained. For example, rice with vegetables. You will need:

250 grams of rice (it is better to take "Basmati"), 1 piece of carrots, sweet bell pepper, onion and cucumber, a tablespoon of sunflower oil and soy sauce.

Process technology:

1. Boil the washed rice for 10 minutes in boiling water, rinse and let stand under the lid for another 10-15 minutes.
2. At this time, fry the chopped onion in oil for 5 minutes.
3. Add the grated carrots and continue to fry for the same amount.
4. Then remove from heat and pour a couple of tablespoons of sauce into the pan.
5. Transfer rice, pepper, cucumber to the pan and mix well.

Now the dish can be eaten, and lovers can add additional soy sauce to it on a plate.

Aromatic addition to dishes

Quite often lately, recipes have come across that use soy sauce. Application for sauces and dressings does not limit the scope of its use. It often acts as a "dip sauce", that is, a liquid in which a cooked product is dipped. A mixture made from the following products tastes good:

2 tablespoons of soy white sauce and rice white vinegar, 1 tablespoon each of sugar and chili oil, 2-3 cloves of garlic, salt and ½ teaspoon of sodium glutamate.

How to prepare such a sauce? For this you need:

1. Cut the chili peppers into thin rings and sauté in a little oil.
2. Transfer it to a bowl and add garlic chopped in a press.
3. Then add the remaining ingredients one by one and mix well. Add chili oil to taste.

Now ready-made can be served with fish, meat and all kinds of vegetables. It is equally good both hot and cold.

Where is soy sauce used?

In many countries, this unique product is called the real king among all the variety of sauces. And this is quite fair. Why is soy sauce so good? Its use in cooking is quite extensive. This product can simultaneously perform four different functions:

• marinade,
• gas station,
• component,
• independent dish.

As a marinade, it not only gives a special flavor to the main product, but also greatly shortens the preparation period. And if you add special aromatic and flavoring additives to the main recipe, you can get many different unique dressings. In addition, the use of soy sauce as an ingredient makes it possible to exclude salt from the recipe, and this helps to make any dish more useful for the human body. As a separate dish, soy sauce will never be superfluous on the table. There is always a product for which it is simply necessary. You just need to carefully consider the menu and add a couple of touches in time.

Soy sauce is familiar to us all, today it can be found in almost any store. But not so long ago, such a product was considered a rarity and a delicacy. But in Japan, they love, respect and regularly use it for a very, very long time. Is this sauce useful? And how is it used?

A bit of history

Historians argue about the homeland of soy sauce to this day. But some believe that it originated in China. Local monks were forced to give up milk because of their religious beliefs.

And they replaced dairy products with vegetable protein, that is, soy. Cheese was made from it, and later the sauce. Then the recipe reached Japan, where it is still used today. But the sauce came to European countries in the 17th century (it was brought by Dutch sailors).

Today it simply cannot be imagined without such a product. Soy sauce is added to almost every dish (except desserts, of course). Rice is especially combined with it, but fish, meat and seafood are also served with this delicious and piquant sauce.

How is it prepared?

What is soy sauce made from? The traditional recipe is both simple and complex. First, the soybeans are evaporated. Also, for cooking, you need millet, which is fried. Then all this is mixed, poured over with water and salt is added. The resulting mixture is transferred to special containers in which it will be stored and fermented.

Ideally, the fermentation process should last at least 1 year, only then the product will acquire a special rich and piquant taste. But since the demand for this product is very, very high, manufacturers often try to speed up the production process. After that, the liquid is purified and thoroughly filtered, and then bottled and sold.

So, to speed up the fermentation process, some people add special bacteria to the mixture of fried wheat and evaporated beans, which multiply and provoke a natural, but accelerated fermentation. In this case, the product will cook faster, after a month or two such sauce can be consumed.

And if this method can still be called harmless, then some others are not. For example, some extremely unscrupulous producers who prefer to chase profit, boil beans in sulfuric or hydrochloric acid, and then quench such a poisonous broth with alkali.

The result is a wild concoction that also goes on sale in stores. Also, to get more profit from the sale, some people simply dilute soy concentrate with water and then add salt.

Useful and harmful properties

In general, soy sauce is quite healthy, but only if it is natural and made in a natural way without the addition of colors, flavors or other artificial additives. The natural product contains amino acids, antioxidants, micro- and macroelements, as well as vitamins.

The benefits of such a product lie in its following properties:

• The antioxidants contained here neutralize the negative effects of free radicals. So this product can be called an excellent means of preventing cancer.
• Also, the substances that make up the composition are necessary for the normal functioning of the immune system.
• With regular use, blood circulation is significantly improved.
• The sauce is quite effective in preventing cardiovascular diseases.
• The components of such a product are able to strengthen the walls of blood vessels and protect against atherosclerosis.
• This product helps to stimulate tissue regeneration and promotes rejuvenation.
• It contains protein, which is necessary for normal muscle function and the formation of almost all cells.
• The sauce can be used for diabetes.
• The sauce is useful for insomnia, nervous disorders and stress.
• Such a product is also useful for those who have decided to lose weight. The sauce is not so large (on average, there are only 50-70 calories per 100 grams), and if you replace the sauce with it, you can make the dishes dietary. So feel free to include the product in your diet if you are on a diet.

The harm of the sauce is that it contains a fairly large amount of salt, which can lead to salt deposits and swelling. In addition, if the sauce is of poor quality, then it may contain carcinogens (they provoke cancer), harmful and dangerous acids, as well as artificial additives. All this can harm the body.

How to choose?

How to choose soy sauce? Here are the points to watch out for:

• The product can only be stored in glass containers, so do not buy sauces in plastic bottles. The glass must be transparent.
• Examine the color of the liquid. It should not be cloudy and can range from light brown to dark brown.
• Study the composition of the product carefully. It can only include ingredients such as soybeans, wheat, salt and sugar. There should not be any other additives in a high-quality and natural sauce.
• How much does the sauce cost? You can find a bottle for 50 rubles, but such a product is unlikely to be of high quality. The cost of natural sauce varies from 200 to 400 rubles. Expensive, but you have to pay for the quality.

How to use?

The uses of soy sauce are extensive and varied. Various sauces are prepared from it, which can be used to season a salad. The sauce can be served with rice, fish, meat, seafood. Many people like to eat shrimp with sauce. We offer several recipes.

Spicy wings

To prepare delicious wings in honey and soy sauce, prepare the following ingredients:

• 1 kilogram of chicken wings;
• 150-200 grams of soy sauce;
• 2-3 tablespoons of honey;
• 3-4 cloves of garlic.

Cooking method:

1. Prepare the marinade first. To do this, mix the sauce with honey, add chopped garlic.
2. Marinate the wings in such a sauce, ideally, for several hours (3-4), stirring occasionally.
3. Prepare a baking sheet. Thoroughly lubricate its bottom with oil, lay out the wings.
4. Preheat the oven to 180 degrees, send the baking sheet there.
5. Cook the wings until they are golden brown. During baking, you can turn the wings over (if they start to burn) and pour over them with the sauce remaining after marinating.
6. Done! Enjoy your meal.

Meat in soy sauce

Such meat is very tasty and spicy. Pork goes best with the sauce, so it is best to use it.

Ingredients you need:

• 500 grams of pork;
• 100 ml soy sauce;
• 2 cloves of garlic;
• 1 tablespoon of starch;
• 1 pinch of ground;
• vegetable oil.

How to cook?

1. First, make a marinade. To do this, add starch to the sauce, stir it well so that not a single lump remains.
2. Then chop the garlic (in a garlic press or in a blender), add to the sauce along with ginger.
3. The meat must be cut into pieces, slightly beaten.
4. Place the meat in the marinade, leave for an hour.
5. Fry the slices in vegetable oil for about 3 minutes on each side (until golden brown).
6. Transfer the meat to a baking sheet, pour with the remaining marinade (you can also add seasonings and chopped herbs to taste), send to the oven preheated to 180-190 degrees for 15-20 minutes.
7. Done, bon appetit!

Buy only high-quality sauce and add it to your favorite dishes, use it for cooking meat, fish and other products.

Soy sauce has long been used in the cooking of Asian and Eastern countries, and recently it has been rapidly gaining momentum among our consumers. In addition to the rich taste and delicate aroma, the product is also characterized by the content of components that are undoubtedly valuable for the body. It contains the lion's share of vitamins, irreplaceable elements and antioxidants, which accelerate metabolic processes and prevent the development of many diseases.

Soy sauce can transform and enhance the flavor of any dish, but it must be used correctly for this.

The use of classic soy sauce in cooking

There are two types of soy sauce - light and dark, and if you are planning your first acquaintance with this product, we recommend starting with a light sauce. Its taste is softer and more pleasant. Light soy sauce is used as a dressing for salads, and they are also seasoned with rice, pasta dishes, or served with meat or fish dishes. When adding soy sauce to your usual dishes, do not forget that it is quite salty and it is not recommended to add salt to food when using it, or add salt to taste already during the meal.

A richer and more concentrated dark soy sauce is used for cooking and fish, served with sushi and rolls, and also used as a base for creating more complex sauces, such as teriyaki, mushroom, fish or shrimp.

Ingredients:

• dark soy sauce - 110 ml;
• rice wine - 110 ml;
• - 70 g;
• large garlic tine - 1 pc .;
• ground ginger - 15 g.

Preparation

1. To prepare teriyaki, grind the garlic peeled and squeezed through a press in a mortar, then mix it with soy sauce, rice wine, ground ginger and honey and heat in a saucepan over low heat until the latter dissolves.
2. After cooling down, use the teriyaki sauce as a marinade for baked or fried meat, fish, poultry or seafood. Also, this sauce can be used to dress salads, as well as add it to rice dishes or stews.

Applying teriyaki soy sauce to meat - recipes

Chicken meat cooked with soy sauce turns out to be amazingly tasty. We also recommend cooking pork in Shanghai - the inimitable taste of the resulting dish will cause the most pleasant emotions. And where without shrimp, marinated and fried with soy sauce. For piquancy, add a little garlic and ginger. Below we will analyze these three gorgeous dishes in detail.

Fried chicken fillet with soy sauce and onions

Ingredients:

• chicken fillet (breast) - 540 g;
• soy teriyaki sauce - 80 ml;
• onions - 140 g;

Preparation

1. To prepare the dish, cut the washed and dried chicken fillet into large cubes or cubes, and the peeled onions in half rings and pour soy sauce for forty minutes.
2. If desired, you can additionally add your favorite spices and herbs.
3. Now put the chicken and onions in sauce in a frying pan heated with butter and fry over high heat until the meat is tender and the onions are soft.

Shanghai pork with soy sauce

Ingredients:

• pork (pulp) - 720 g;
• soy sauce - 120 ml;
• garlic teeth - 3-4 pcs.;
• granulated sugar or honey - 1 tbsp. spoon or to taste;
• seasonings and savory spices - to choose from and to taste;
• odorless vegetable oil - 45 ml.

Preparation

1. To implement the recipe, cut the pork into large pieces and boil them in water with spices for thirty minutes.
2. Put the dried slices in hot oil and brown them over high heat.
3. Now pour soy sauce into the pan, add sugar or honey, throw in chopped garlic, season the dish to taste with spices and simmer the pork under the lid until soft and cooked, stirring occasionally.

Shrimp with soy sauce, garlic and ginger

Soy sauce is generally available, the main thing is only to choose high-quality soy sauce prepared by natural fermentation. Soy sauce has a unique taste, it goes well with many products, emphasizing and enhancing their individuality. A few words about what soy sauce is eaten with. These are meat, poultry, fish and seafood, cereals and vegetables. There is even ice cream with soy sauce. Let's talk about the most popular dishes and recipes with soy sauce. In the first place, of course, is chicken in soy sauce. Tender chicken meat is quickly soaked in soy sauce. Soy sauce can be used as a base for some more complex chicken sauce. For example, chicken is often cooked in honey-soy sauce, wings in honey and soy sauce... Wings in honey-soy sauce have a spicy sweetish taste, appetizing crust and cook quite quickly. But you can cook very tasty chicken wings in soy sauce without honey, chicken legs in soy sauce, chicken fillet in soy sauce, chicken wings in soy sauce with spices. Chicken breast in soy sauce is very tender; for this, pieces of meat are stewed in soy sauce. Soy sauce can also be used to marinate whole chicken well before putting it in the oven. Chicken marinated in soy sauce is guaranteed not to be bland and tasteless. In Asian cuisine, duck is no less widespread than chicken. Similar to chicken, duck is cooked in honey and soy sauce. And duck marinated in soy sauce turns out to be softer, and the marinade also brightens up its fat content. Surely you will also like meat in soy sauce. The choice of meat is up to you, be it pork in soy sauce or beef in soy sauce. It is very easy to cook marinated meat in soy sauce, it is enough to lower the meat for at least half an hour in soy sauce... The recipe can recommend and marinate the meat during the night, so it should be based on the availability of free time. Pork marinated in soy sauce due to the fact that pork is softer and cooks faster, beef marinated in soy sauce cooks a little longer. Meat with soy sauce is a recipe that can be prepared by stewing meat in soy sauce. Meat can be cooked in the oven, slow cooker, or just in a skillet. First, fry the marinated meat in oil on both sides, and then cook over low heat, you get delicious pork with soy sauce. Soy sauce recipes may not use salt as the soy sauce is already salty enough.

Soy sauce one of the most advantageous for a variety of seafood. An amazing aroma and taste dish - fried shrimp in soy sauce. Soy sauce for rolls, along with wasabi, is a must for real sushi. If you are looking for a delicious side dish or vegetarian dish, also use soy sauce for a rich, savory flavor. Rice with soy sauce, noodles with vegetables and soy sauce are some of the most common dishes with soy sauce in Asia, which can be prepared in an extraordinary way. Various spices can be added to soy sauce, such as garlic and soy sauce, ginger and soy sauce. Soy sauce recipes also often use sesame seeds, which go great with soy sauce flavor. Soy sauce and marinade are often added to various cold snacks. This, for example, salad with soy sauce, pickled vegetables with soy sauce.