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Soy sauce

  • soy beans -
  • 1/4 cup flour - 1 tbsp.Spoon
  • broth - 1 cup
  • butter - 1 tbsp.Spoon
  • salt - - The taste

Ingredients: The main ingredients of soy sauce are, of course, soybeans.In preparing the sauce is also used roasted wheat and barley grain.Properties and Background: Soy sauce has a pungent odor and a dark-colored liquid.This sauce is due to its antiseptic properties can be stored for long periods without the addition of preservatives.It is also known that the sauce contains large amounts of amino acids, vitamins and mineral elements.In Chinese cuisine common are two types of soy sauce: light and dark.Application: Soy sauce often mentioned in the recipes of Chinese dishes.Dark soy sauce is quite thick, dark color and sharp taste;light sauce is characterized by a delicate aroma and salty taste.Dark soy sauce is used for making pickles;Light - serves various dishes to enhance their taste.Soy sauce is used as a basis for the preparation of sauces tetriyaki.Tetriyaki ad

ded to marinades for fish, poultry and meat, especially beef.Preparation: Soy beans before fermentation brew steamed and mixed with flour made from roasted wheat or barley grains.Further, to obtain a soy sauce should undergo fermentation (fermentation) of soybeans, it lasts 40 days, up to 2-3 years.For fermentatsii ispolzuyut gribki roda aspergill.Tips Chef: It should be noted that dark soy sauce can change the taste and color of the finished dishes, so it is best to use in moderation.It is believed that the use of soy sauce improves blood circulation and slows the aging process of body cells.

Servings: 4

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