Secrets of delicious dishes where you can add soy sauce

Residents of Asian countries were the first to add soy sauce to various dishes. Today this seasoning is popular all over the world. Soy sauce is a dark brown, salty liquid. It is obtained through the fermentation process of soybeans. The composition may additionally include wheat grains.

Seasoning changes the taste, color and aroma of the dish to which it has been added. Soybean sauce is often used as a marinade. The seasoning comes in different forms. The taste and smell of the sauce vary depending on the ratio of ingredients. Special types of mold or yeast are used as fermenting components.

Where is soy sauce added?

Soy sauce is an indispensable ingredient when preparing Asian dishes. Europeans expanded the scope of its application. Chicken, seafood, pork ribs, and fish are marinated in soy sauce. It is often added to spaghetti and dishes that contain mushrooms.Gourmets use soy sauce when frying garlic shrimp.

The seasoning is often added to soups. Once in the broth, soy sauce will emphasize its taste and also make the color of the liquid more saturated. This product can always be used in culinary experiments. Professional chefs say that seasoning can change the taste of any dish for the better.

For example, if you add sauce while frying potatoes, the slices will acquire an unusual sweetish taste and an appetizing crust. Asians generally fry any food in soy sauce - rice, noodles, vegetables. For roasting, it is better to use a naturally fermented product.

Oven-cooked dishes turn out juicy and tasty if you coat them with soy sauce glaze. Add to the seasoning:

• lemon zest;
• ginger;
• garlic;
• honey.

All ingredients are mixed and then applied with a brush to vegetables or meat during cooking. The dish is coated with glaze several times at intervals of 10 minutes. Soy sauce is also used as a salad dressing. It is mixed with vegetable oil, honey, ginger, lemon juice, vinegar, and ground pepper. When using such a dressing, you no longer need to add salt to the salad.

What cannot be combined with, contraindications for use

Since soy sauce adds a spicy note to dishes, it does not go well with some foods. For example, this ingredient would be inappropriate in desserts, milk porridges, and sweet drinks. Bean sauce is not added to baked goods or used as a dressing for fruit salads.

The product also has certain contraindications. It is better not to add it to food for pregnant women, nursing mothers, and young children. There are times when the body produces an allergic reaction to soy sauce.Due to the large amount of salt, the seasoning should be consumed in moderation, otherwise stones may appear in the urinary tract and even develop hypertension.

Best combinations with other seasonings

Soybean sauce goes well with aromatic herbs (cilantro, basil, rosemary). Ginger root and citrus fruit zest also complement its taste. In salad dressings, soy sauce is usually combined with balsamic or apple cider vinegar, vegetable oil, mustard, and garlic. To add additional spiciness, ground red pepper or chili pepper is added to the product.

Composition and nutritional value

The most useful soy sauce is prepared using natural fermentation technology. The beans are first soaked in water for a long time and then steamed. Wheat grains are fried before adding to the sauce - this component gives the seasoning a sweetish taste. A large amount of salt prevents spoilage of the product. The quality of the fermenting agent is also important. This is a key ingredient in the sauce, influencing its final taste.

The seasoning contains antioxidants, isoflavones, folates, proteins, B vitamins, vitamins C and PP.

Soybeans enrich the product with minerals:

• phosphorus;
• calcium;
• magnesium;
• iron;
• zinc;
• manganese;
• copper;
• selenium

100 g of product contains 10.3 g of proteins, 8.1 g of carbohydrates, 0 g of fat. Calorie content is 73 kcal. Since the sauce is low in calories, it can be safely used when creating a weight loss diet.

Smell and taste of seasoning

The smell, taste, color and consistency of soy sauce depend on its composition and method of preparation. For example:

1. Koi Kuti is the most popular.This soy sauce is moderately salty and has a pleasant taste. Mainly used as an additive to meat dishes.
2. Tamari is made almost exclusively from soybeans. This is the variety with the most pronounced soy flavor and low salt content. Tamari has a consistency similar to miso paste.
3. Ushi-kuchi is the saltiest of all soy sauces, but its taste is quite delicate. The product is used for fish and seafood dishes.
4. Shiro is a light soy sauce, the main component of which is wheat, and very little soybeans. This type of seasoning is very popular in Asia; here it is widely added to decoctions and broths.

The aroma of the seasoning depends on its origin. The artificially produced product has a sour chemical odor. The aroma of a high-quality sauce is multi-component, therefore it has a complex bouquet and does not cause rejection.

How to Choose Good Quality Soy Sauce

To choose high-quality soy sauce on store shelves, you need to know several important points:

1. The fewer ingredients a product contains, the better. The list should not contain preservatives or flavor enhancers. The soybean fermentation product does not require such additives.
2. It is worth paying attention to the color and density of the seasoning. Soy sauce should not be black as oil. Too dense a color indicates the presence of chemical components. The correct sauce will be slightly translucent.
3. The consistency of the product depends on its variety. Classic soy sauce should be liquid like water. Syrup may be added to some types of seasoning, in which case the consistency will be thicker.
4. Unfortunately, you can only judge the quality of the sauce by its smell after purchase.A sharp chemical smell with sour notes should alert you.

And of course, its price will tell about the quality of the sauce. A good product cannot be cheap, since the fermentation process of beans takes a certain time. Synthetic seasoning is a mixture with a bunch of harmful additives and is prepared in a matter of minutes. High-quality classic soy sauce in a 150 ml bottle can be found on sale from 140 rubles.

Where and how to store

Sunlight and high temperatures have a detrimental effect on the seasoning. You can store the product in the same container in which it was sold, keeping the bottle tightly closed.

The refrigerator door is ideal for the printed bottle. Here the product is stored for no longer than a year. The sauce, which has not yet been opened, can be kept in a kitchen cabinet or table at temperatures up to +25° C. In such conditions, the seasoning can be stored for 2 years.

Top 5 most popular recipes with soy sauce

Soy sauce can be added to any dish of vegetables, mushrooms, meat, fish, and seafood. This addition will only make the cooked food tastier. The seasoning is indispensable when preparing Asian-style dishes; with its help, an ordinary recipe will be transformed.

Vegetable stew with mushrooms

The dish turns out light, aromatic, satisfying. Soy sauce will give it a spicy taste. List of ingredients:

• green beans – 300 g;
• sweet pepper – 200 g;
• onion – 1 head;
• garlic – 2 cloves;
• soy sauce – 4 tbsp. spoons;
• salt, ground black pepper - to taste;
• vegetable oil – 2 tbsp. spoons.

Beans can be taken either fresh or frozen.

Cooking steps:

1. Boil the green beans for 3 minutes, then transfer them to a colander and rinse under cold water.
2. Cut the champignons into large slices.
3. Peel the onion and cut into half rings.
4. Remove seeds from sweet peppers, rinse and cut into medium-sized pieces.
5. In a preheated frying pan, fry onions, mushrooms and bell peppers in oil.
6. Fry vegetables over medium heat, stirring, for 5 minutes.
7. Chop the garlic with a knife and add to the pan, at the same time add the beans.
8. Pour in soy sauce, add salt and pepper. There is no need to add other spices so as not to interrupt the taste.
9. Mix the contents of the pan and cover with a lid.
10. Reduce heat, cook the dish for 4-5 minutes.

The stew is served with a side dish of rice or potatoes. You can eat vegetables with mushrooms as an independent dish.

Knuckle in mustard-honey sauce

This dish is suitable for a festive table, as it turns out spectacular and very tasty. Therefore, you should not waste time preparing it.

List of ingredients:

• pork knuckle weighing about 1 kg;
• onion - half a head;
• garlic – 2 cloves;
• ginger root – 10 g;
• peppercorns – 6 pcs.;
• ground cardamom – 0.5 teaspoon;
• bay leaf – 1 piece;
• salt - to taste.

For the sauce:

• grainy mustard – 30 g;
• vegetable oil – 1 tbsp. spoon;
• soy sauce – 2 tbsp. spoons;
• dry garlic – 1 teaspoon;
• honey – 30 g.

Cooking method:

1. Make small cuts in the knuckle and stuff it with garlic and ginger. Both spices are pre-cut into slices and dipped in salt.
2. Then the shank is placed in a pan of boiling water, salted, peppercorns, bay leaves, cardamom and a baked onion are added (half of the onion is baked in a dry frying pan to give the meat color and aroma).
3. The cooking process lasts approximately 1.5 hours. After this, the shank is placed in a heat-resistant form and coated with pre-prepared sauce, using half of it. 100 g of the broth in which the shank was cooked is poured into the bottom.
4. Bake the dish in the oven for about 30 minutes at a temperature of 180° C and convection turned on.
5. During the cooking process, the shank is poured with broth taken from the mold and greased with the remaining sauce. This procedure is done three times.

The knuckle is served with vegetable salad and potatoes. Stewed cabbage is also suitable as a side dish.

Chicken soup with rice noodles and green peas

Light chicken soup with rice noodles, green peas and soy sauce can be classified as Chinese cuisine.

Ingredients:

• chicken fillet – 500 g;
• rice noodles – 150 g;
• canned peas - 1 can;
• onion – 1 head;
• garlic – 2 cloves;
• eggs – 2 pcs.;
• soy sauce – 2 tbsp. spoons;
• ground ginger – 0.5 teaspoon;
• vegetable oil – 2 tbsp. spoons;
• green onion – 20 g;
• meat broth - 1 l.

Cooking process step by step:

1. Cut the chicken into small pieces.
2. Finely chop the onion.
3. Chop the garlic with a knife.
4. Pour boiling water over the rice noodles and let them brew.
5. Fry the chicken in vegetable oil until golden brown.
6. Then add chopped garlic and ginger here.
7. Meanwhile, bring the broth to a boil and add the chicken and garlic to the pan.
8. Add the remaining ingredients - canned peas, onions and soy sauce.
9. Cook the soup over low heat for 4-5 minutes.
10. Beat the eggs in a separate bowl until smooth.
11. Pour the egg mixture into the pan, stirring the broth as you do so.

Before serving, place the rice noodles on plates, pour over the prepared soup and sprinkle with chopped green onions.

Heh from squid

A savory snack for special occasions. However, no one will stop you from eating this dish every day if you wish.

List of ingredients:

• cleaned squid carcass weighing 70 g;
• carrots – 1 piece;
• onion - half a head;
• soy sauce – 1 tbsp. spoon;
• vegetable oil – 1 teaspoon;
• ground red pepper and salt - to taste.

How to cook:

1. Boil water with sweet peas and bay leaves for 4 minutes.
2. Throw the squid cut into thin strips into the pan.
3. Remove the pan from the stove as soon as the water boils again, cover with a lid and leave for 10 minutes.
4. Chop the onion into rings, chop the carrots on a Korean carrot grater, season with salt and pepper.
5. Combine vegetables and squid strips in a glass jar, add soy sauce and oil, close the jar and shake vigorously.

The appetizer should marinate in the refrigerator for 2 to 10 hours. It is served chilled.

Spicy pasta sauce without meat

You can prepare the gravy in a few minutes. The recipe is suitable for vegetarian menus and fasting days.

List of ingredients:

• tomatoes – 1 kg;
• onion – 1 head;
• garlic – 5 cloves;
• hard cheese – 100 g;
• parsley – 50 g;
• vegetable oil - for frying;
• soy sauce – 1 tbsp. spoon;
• sugar – 1 teaspoon;
• salt and ground black pepper - to taste.

Cooking process:

1. Peel the tomatoes by holding them in boiling water and then placing them in cold water for a couple of minutes.
2. Finely chop the peeled tomatoes, onions and garlic.
3. Fry the vegetables in a frying pan (put the tomatoes last). The total frying time is 12-15 minutes, frying over high heat.
4. When the liquid has evaporated and the mixture becomes homogeneous, add sugar, salt, soy sauce, and ground black pepper to the pan.
5. Mix the ingredients and keep on low heat for 1-2 minutes.

Once the gravy is ready, add fresh herbs and place on top of the pasta. Then the dish is sprinkled with grated cheese.If desired, you can make the gravy more homogeneous by blending it with a blender.

Today it is difficult to find a housewife who would not use soy sauce during cooking. The seasoning goes well with meat, fish, vegetables, and rice. They choose a product by assessing its color, consistency, paying attention to the list of ingredients and price. In a cool, dark place, an opened bottle can be stored for up to 1 year. The shelf life of the seasoning in a closed package is 2 times longer.