How can you use soy sauce. Soy Sauce: Application and Recipes

Soy sauce has long been used in cooking in Asian and Eastern countries, and recently it has been rapidly gaining popularity among our consumers. In addition to 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, essential elements and antioxidants that speed up metabolic processes and prevent the development of many diseases.

Soy sauce can transform and enhance the taste of any dish, but it must be used correctly 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 acquaintance with this product, we recommend starting with light sauce. Its taste is softer and more pleasant. Light soy sauce is used as a dressing for salads, and also flavored with rice, pasta dishes, or served with meat or fish dishes. When adding soy sauce to familiar dishes, do not forget that it is quite salty and it is not recommended to add salt to dishes when using it or add salt to taste already during the meal.

More saturated and concentrated in taste, dark soy sauce is used for cooking and fish, served with sushi and rolls, and is also used as the basis 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 clove - 1 pc.;
• ground ginger - 15 g.

Cooking

1. To prepare teriyaki, we 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 it in a saucepan over low heat until the latter dissolves.
2. After cooling, use teriyaki sauce as a marinade for cooking baked or fried meat, fish, poultry or seafood. Also, this sauce can be seasoned with salads, as well as added to rice dishes or stewed vegetables.

Applying Teriyaki Soy Sauce to Meat - Recipes

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

Fried chicken fillet with soy sauce and onions

Ingredients:

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

Cooking

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

Shanghai style pork with soy sauce

Ingredients:

• pork (pulp) - 720 g;
• soy sauce - 120 ml;
• garlic cloves - 3-4 pieces;
• 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.

Cooking

1. To implement the recipe, cut the pork into large pieces and boil them in water with spices for thirty minutes.
2. We spread 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.

Shrimps with soy sauce, garlic and ginger

Soy sauce is often used in cooking to prepare a variety of dishes. We learned about it thanks to Asia, where it has been used since ancient times, it is a substitute for salt. Which is already a good indicator. This soy seasoning is rich in protein and trace elements. But many housewives avoid using it, because they do not know where to add it. But it perfectly replaces mayonnaise, vegetable oil.

This product contains a small amount of calories, so it is often used during diet periods. It is added absolutely everywhere, well, except for desserts.

Soy sauce and main dishes

To choose the right sauce, first decide what you want to cook. So, this dark-colored product is more saturated and thick. Great for preparing sushi and meat dishes. Often used for marinade. But light, on the contrary, with a milder taste, it feels more salt. It will be just the perfect dressing for soups, salads and vegetables. Often it is used as the main ingredient, which is shaded with different flavors - mushroom, garlic, ginger.

So, if you have a desire to give shrimp or fish a special savory taste, use dark soy sauce and honey for marinade. To do this, mix 6 tablespoons of sauce with 2 tablespoons of honey, it will not be superfluous to drip a few drops of fresh lemon juice. Soak seafood in this mixture for literally 15 minutes. This will allow you to absorb all the flavor and the necessary salt. If you prefer meat, in particular pork, use the recipe for marinating it with soy sauce:

• 4 tablespoons of soy brine;
• 1 slice of ginger;
• 2 cloves of crushed garlic;
• 4 tablespoons of rice vinegar;
• salt and pepper to your taste.

After soaking meat steaks in such a brine, they become very soft, cook quickly with excellent roasting. Eating them is a pleasure. And to cook soup, there simply cannot be a special recipe. Add one or two tablespoons to any first course instead of salt. If you choose its classic version, without any flavorings, it will be almost inaudible in the dish.

Soy sauce and garnishes

A variety of side dishes are often prepared with soy sauce. And its use with rice is very popular not only in Asia, but also in our countries. This dish just needs to be sprinkled with it after it is fully cooked. Potato lovers can also improve the taste with it. This seasoning gives french fries a special richness. For people on a diet, a recipe for baked vegetables is perfect: mix the vegetable mixture with chopped onions, add a spoonful of starch, grate a small piece of ginger. A few tablespoons of the sauce will give the dish just the right amount of salt. Add a couple of glasses of water and put in the oven to languish. As we can see, all the ingredients are low in calories, so they are suitable for people with various problems and diseases.

From the experience of many people, it is worth noting the effective preparation of pasta with soy marinade. And its combination with grated cheese will open up new taste sensations for you. I would like to mention a great recipe for cooking broccoli with soy sauce:

• A couple of heads of broccoli;
• A small spoonful of grated ginger;
• Soy sauce and vegetable oil, 2 tablespoons;
• Corn starch 1 spoon;
• One spoonful of sugar;
• Sesame to taste.

In preparation, everything is very simple: just combine all the ingredients and just send it to the oven for 15 minutes. The only thing is that the cabbage inflorescences should be boiled beforehand.

Using soy marinades in salads

As for this category of dish, absolutely everything goes with the sauce. It is used even in such a simple salad as "summer". The main condition is your personal fantasy. We can give several examples of these dishes, which are less popular and rarely found on our tables. Here is one of them: salmon salad. Boil three potatoes and cut them into cubes. Grind 150 grams of salmon fillet in the same way. Peel one tomato and chop it too. It will not be superfluous to tear a few lettuce leaves. Now let's move on to preparing the dressing for it. 150 grams of sour cream, or better, mix with a spoonful of mustard and olive oil. Add a few drops of lime juice and a pinch of curry. The soy seasoning ingredient is added to taste. All components are thoroughly mixed and served to the table.

It is perfect for salads that use meat of any kind, and for marine it is simply irreplaceable. Among these is the most famous salad with shrimp and squid. They are boiled, and the squid is cut into thin strips, and the shrimp remains whole. Some people add cucumber to soften the taste of seafood. And all this is seasoned only with this Asian sauce.

07.06.2018

It is difficult to imagine a shelf with seasonings for a lover of Japanese cuisine, wherever soy sauce takes pride of place - its properties, composition, the benefits of natural recipes and the harm of its chemical substitutes are covered in detail in this publication of the site. There are so many varieties of this sauce that it's easy to get confused. In this guide, you will learn what is the best soy sauce, what it is made from, what it is eaten with and much more.

What is soy sauce?

Soy sauce is a salty brown liquid made by fermenting soybeans and toasted wheat grains and used as a condiment in Asian cooking. It originated in China and is now popular in many countries.

Soy sauce has many uses and is a versatile condiment. It enhances the meat flavor in savory dishes by adding color and enhancing flavor. It brings together spice flavors in marinades and softens the harshness of vinegar in salad dressings.

What does soy sauce look like - photo

Ingredients of soy sauce

The four main ingredients in natural soy sauce are:

• soya beans;
• wheat;
• water;
• salt;
• fermenting agents (molds or yeasts).

Different types of soy sauce can have different amounts of these components, which form a variety of colors and flavors.

Soya beans

The health benefits of soy sauce come primarily from the proteins found in soy. Soybeans are first soaked in water for a long period and then steamed at high temperatures.

Wheat

Salt and water

Salt dissolves in water and this brine is used to control the spread of bacteria during the fermentation process. Salt also acts as a preservative.

Fermenting Agent (Aspergillus)

Aspergillus is a type of fungus for the spread of Koji mold. It is one of the most important elements in the preparation of soy sauce and plays an important role in the fermentation of the ingredients. This is the key to the special taste of soy sauce.

Nutritional value of tamari soy sauce per 100g.

How soy sauce is made

There are two methods for making soy sauce:

1. Traditional - requires several steps and can take from several days to several months, depending on the recipe.
2. Chemical is a quick and less expensive way to produce soy sauce that uses acid-hydrolyzed vegetable protein.

Traditional production of soy sauce

Traditional soy sauce is made by mixing soybeans, roasted wheat, special molds and salt water, and then aging for five to eight months. The resulting puree is then pressed and the soy sauce liquid is pasteurized and bottled.

Soy sauce production technology:

1. Soybeans and roasted and ground wheat are mixed with a certain type of fungal culture - aspergillus (Aspergillus) and leave for two or three days to ferment.
2. Water and salt are then added and the whole mixture is left in the fermentation tank for five to eight months, although some sauces may take longer. Salt is an important ingredient in the production of soy sauce as it acts as an antimicrobial agent.
3. During fermentation, the enzymes from the mold work on soy and wheat proteins, gradually breaking them down into amino acids. Starches are converted into simple sugars, then fermented to lactic acid and alcohol.
4. After the process is completed, the resulting puree is spread on a cloth and the liquid is squeezed out. It is then pasteurized to kill any bacteria and filtered. And finally, bottled.

High-quality soy sauce is made only by natural fermentation. It is often labeled "naturally fermented". The list of ingredients usually contains only water, wheat, soy and salt.

Chemical production

Chemical production is a much faster and cheaper way to make soy sauce. This method is known as acid hydrolysis, and it can produce soy sauce in days instead of months.

The resulting soy sauce tastes worse, contains harmful substances, and dyes and flavors are added to it.

In this process, soybeans are heated to 80˚C and mixed with hydrochloric acid. It destroys the proteins in soy and wheat.

The resulting product is less attractive in terms of taste and aroma, since many of the substances formed during natural fermentation are absent. Therefore, dyes, flavors and salt are additionally added.

Also, this method is bad because some undesirable compounds are formed, including those that are harmful to health - carcinogens.

In Japan, chemical soy sauce is not considered soy sauce and cannot be sold under that name. However, sometimes it is mixed with natural to reduce the cost.

In other countries, chemically produced soy sauce may be sold as is. You will find this type of soy sauce in any grocery store, it is immediately recognizable at a low price.

The label will say "hydrolyzed soy protein" or "hydrolyzed vegetable protein" if it's made chemically.

So, naturally fermented soy sauce takes about 18 months to make and is healthy and nutritious. It is produced chemically in just two to three days, and this product can be potentially harmful to your health.

Types of soy sauce

There are literally hundreds of types of soy sauce. Variations depend on the ingredients used, the method used to create the sauce, and the region in which it is made.

Most often in our grocery stores you will see such soy sauces as:

• light;
• dark;
• low sodium;
• tamari.

Light soy sauce- this light, but not transparent brown liquid. This is the kind that most refer to as "regular" soy sauce. This is a good all purpose seasoning.

Dark soy sauce– caramel (sugar color, E150) is added to it after a longer fermentation process, this slightly thickens the sauce and gives a slightly sweet taste and complex aroma.

Low Sodium- is produced mainly by a chemical method that does not use cultures of bacteria and fungi and therefore requires less salt.

Tamari is a Japanese form of soy sauce made from soy only, with no wheat or other grains. Tamari has a very clean taste and is preferred by those who need a gluten-free diet.

What is the taste and smell of soy sauce

Differences in production give each sauce its own unique flavor. For example, tamari is darker in color and richer in flavor than regular Chinese soy sauce. It also has a more balanced and less salty flavor than the harsh flavor of regular soy sauce.

Where to buy and how to choose soy sauce

Finding soy sauce is not difficult, it is available in many grocery stores and supermarkets, but choosing a quality natural product is not so easy.

Before buying soy sauce, read the label carefully. The composition should not contain E220 (sulfur dioxide) or E200 (sorbic acid), vinegar, yeast, sugar or anise, as well as preservatives.

Real soy sauce is made from wheat, soy and salt. The percentage of protein should not be less than 7%. Dark Chinese soy sauces also contain sugar.

How to find out which soy sauce is the best

• The label should be marked "naturally fermented".
• Low quality soy sauces made by chemical hydrolysis have "E-shki" additives in the ingredient list, such as E621 (monosodium glutamate as a flavor enhancer) and E211 (benzoic acid as a preservative).
• The color of the liquid should be brown or light, but always transparent (without turbidity). If the color is dark brown or even black, then this is not a natural product.

Among the best are Kikkoman soy sauces. They are made in the traditional way, they have a balanced flavor and are actually very versatile.

How and how much to store soy sauce

The expiration date of soy sauce depends on the type and even the specific brand, so look for this information on the label.

Unopened soy sauce can be stored in a cool, dark place, and once opened, refrigerated. The natural product has a limited shelf life as no preservatives are added. For example, uncorked Kikkoman brand sauce should be used within a month.

Refrigeration helps flavor and quality characteristics stay at their peak for a longer period. Most natural soy sauces will not go bad if not refrigerated, but the quality will decline more quickly.

A fresh bottle of soy sauce should have a savory flavor and a reddish brown color. When opened and exposed to air, a naturally fermented sauce darkens over time and becomes stronger in flavor and aroma. This is the result of oxidation. While this is not harmful in any way, it will result in reduced palatability.

Low quality chemical soy sauces do not degrade flavor when stored at room temperature.

The use of soy sauce in cooking

You probably know about the use of soy sauce in many Asian dishes and what it is usually eaten with, but it can be used in many more different (and delicious) ways. Here are just a few of them.

What do you eat soy sauce with?

• Try cooking Chinese food at home. It's healthier than ordering it and a great opportunity to experiment with new ingredients in the kitchen. Chicken in soy sauce is a great starter dish.
• It balances the taste of sweet and sour barbecue sauce.
• Add it to noodles or spaghetti by cooking mushrooms with onions and soy sauce.
• Try the delicious Grilled Spare Ribs in Honey Soy Sauce.
• Crispy and slightly sweet fried prawns with garlic in soy sauce taste delicious and the recipe is very simple.
• Chicken wings in honey soy sauce are easier to make than you think. Find yellow wheat noodles with them in Asian specialty stores or replace them with egg ones.
• Your kids will love the chicken breast in soy sauce and you will love the fact that you are feeding them fresh and healthy food.
• Chicken in soy sauce in a pan or in the oven has an ultra-thin, crispy crust and super juicy meat.
• Fish in soy sauce is a quick and easy cooking method that does not require any special culinary skills. Try fried salmon with brown sugary glaze with vegetables and rice.

Health benefits of soy sauce

Soy sauce contains many different types of antioxidants. Studies have shown that it has a higher phytonutrient concentration of antioxidants than red wine.

It is a good source of the mineral antioxidant manganese and also contains valuable amounts of antioxidant phenolic acids, including vanilla, syric, coumaric, and ferulic.

Soy sauce is rich in the amino acid tryptophan, vitamin B3 (niacin), and protein.

The results of current research on the health benefits of soy sauce seem promising, but it's too early to tell if it has truly significant health benefits.

Contraindications (harm) and side effects of soy sauce

Whether soy sauce is harmful depends on which product you purchased - natural fermentation and chemical production. the site highly recommends looking for a product that is made in the traditional way.

But even if you have natural soy sauce, use it in moderation, otherwise you will experience not only benefits, but also harm.

It is contraindicated in diseases such as:

• hypertension;
• stones in the kidneys.

People who are allergic to wheat or those who have gluten intolerance should avoid soy sauce. There are types of sauces made from rice rather than soy that are suitable for those who are gluten-free.

Soy sauce is often high in sodium per serving. Its use is harmful if you have high blood pressure, kidney disease, or diabetes. Sodium raises blood pressure, which can damage blood vessels and increase your risk of heart disease.

Use soy sauce in small quantities and infrequently so that only its beneficial properties appear, and do not use it at all if you have any contraindications.

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

Product 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 speculations about the reason for its creation. Someone talks about the shortage of salt at that time and the desire of people to use it most sparingly. 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 the 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 spread rapidly around the world. The Japanese were the first to love the unusual sauce, and with the help of Dutch sailors, many European countries learned about it. Chefs have been happy to use this unusual Asian seasoning to give a new taste to long-known dishes.

Sauce production technology and its varieties

Today, soy sauce is prepared in many different ways. 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 flavor 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. Depending on the aging and duration of the fermentation of the product and the area of ​​\u200b\u200bits application, three types of soy sauce are distinguished:

• light,
• dark,
• sweet.

Each of them has its own characteristic features in the recipe and cooking 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, flavorful and hardly salty. The light type of sauce is less fragrant, but more salty and therefore is used to prepare various salads. And sweet contains and is able not only to decorate a dessert, but also to emphasize the taste of any meat or vegetable dish.

How to use soy sauce

Many people like soy sauce. 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 prepare completely new sauces. And the use of cinnamon, ginger, anise, mustard or garlic as an additive gives the dishes a completely unique flavor. Soy sauce can make even the most unsightly plant a real delicacy. For example, the classic "teriyaki". It can be easily made at home by measuring the ingredients with tablespoons. To do 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 available, you can use sake, dry vermouth or any

Teriyaki is prepared in one step:

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

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

Meat in spicy sauce

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

for half a kilogram of chicken fillet (or legs) 6 cloves of garlic, 130 grams of roasted cashew nuts, a tablespoon of starch, 3 tablespoons of soy sauce, 2 tablespoons of vinegar, vegetable oil, salt, ground black pepper and a little green onion.

The preparation of the dish should be done like this:

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

This dish tastes great with pasta.

rice abundance

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

250 grams of rice (it is better to take Basmati), 1 each of carrots, sweet bell peppers, onions and cucumbers, 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 grated carrots and continue frying for the same amount.
4. Then remove from heat and pour a couple of tablespoons of sauce into the pan.
5. Put rice, pepper, cucumber into the pan and mix well.

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

Fragrant addition to dishes

Quite often, recently there are recipes that use soy sauce. Application for sauces and dressings does not limit the scope of its use. Often it acts as a "dip sauce", that is, a liquid in which the cooked product is dipped. A mixture prepared from the following products tastes good:

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

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

1. Cut the chili pepper into thin rings and pass in a small amount of oil.
2. Transfer it to a bowl and add crushed garlic in a press.
3. Then add the rest of the ingredients one by one and mix well. Add chili oil to taste.

Now ready, you can serve 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 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 perform four different functions at the same time:

• marinade,
• refueling,
• component,
• independent dish.

As a marinade, it not only gives a special flavor to the main product, but also greatly reduces the period of its preparation. 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 beneficial for the human body. As a separate dish, soy sauce will never be superfluous on the table. There will always be a product for which it is simply necessary. You just need to carefully consider the menu and add a couple of strokes in time.

Soy sauce, referred to in culinary circles as black gold, has become widespread due to its unusual taste and versatility in dishes. The first recipe using precious dressing was officially published by Isaac Titsing.

The birthplace of soy sauce is Ancient China, but over time, its recipe has spread throughout Asia. Chinese monks brought it to Japan and called it "seiyu", and in the 19th century the delicacy became popular in Europe. Even then in everyday life it was called "black gold".

How Soy Sauce is Made

Initially, fish dishes were prepared with the addition of soybeans. Over time, they learned to make sauce from them. It was quite thick and expensive, so they began to add water to it in order to save money.

According to the writings of ancient Chinese scribes, the best sauce is prepared by completely boiling the beans with the addition of the same amount of barley or wheat. At the end of cooking, all this is poured with salt and water. Then the mass should remain to ferment for three to four months. Wheat or barley is added to the composition due to the presence of the koji fungus in these cereals, which causes the wort to ferment.

Due to the relative simplicity of the process of preparing the sauce, you can try to make it yourself. How is the sauce prepared? Simple enough.

For this you will need:

• soy - 100 g;
• broth - 2 tbsp. l.;
• salt - by preference;
• butter - 2 tbsp. l.;
• wheat flour - 2 tbsp. l.

The cooking process looks like this:

1. Boil the beans until fully cooked and grind the mass through a sieve or grind to a puree in a blender.
2. Add the broth and butter, salt and flour to the mass.
3. Mix thoroughly and put on the stove. Bring to a boil and stir constantly. The sauce is ready.

Wings in honey-soy marinade

Below is a quick and simple recipe that will win you over from the first serving. Wings in honey soy sauce will perfectly complement any side dish.

To implement this recipe you will need:

• chicken wings - 1 kg;
• "chicken" spices - to taste;
• bee honey - 3 tbsp. l.;
• tomato paste or ketchup - 2 tbsp. l.;
• soy sauce - 5 tbsp. l.;
• vegetable oil - 3 tbsp. l.;
• garlic - 3 cloves.

The cooking algorithm is simple:

1. Rinse the wings well under running water and leave to dry.
2. For the marinade, mix spices, sauce, ketchup, oil, garlic and honey.
3. Put the wings in a deep bowl and pour over the prepared sauce. Mix with your hands to evenly distribute the marinade. Let it soak for 3-4 hours. The longer the wings are infused in the marinade with soy sauce, the richer and spicier the finished dish will be.
4. We bring the temperature in the oven to 210 degrees. Lay the wings on a greased baking sheet.
5. We bake blanks in the oven for 35 - 45 minutes.

Chicken in soy sauce in a pan

The chicken according to this recipe is very juicy, with a delicate taste and aroma.

For its execution you will need:

• chicken (or parts thereof) - 1 kg;
• salt and ground black pepper - optional;
• onions - 2 medium onions;
• oil (preferably from olives) - 1.5 tbsp. l.;
• soy sauce - 120 ml;
• herbs and other seasonings - to taste.

Cooking like this:

1. Wash the chicken parts and remove the skin.
2. We chop onions in half rings and combine them in a separate container with prepared chicken. We mix everything thoroughly.
3. Ready to fill. Mix oil, soy sauce, pepper and available seasonings for chicken. We mix. You need to be careful about the amount of salt, because soy sauce is very salty.
4. Pour the chicken with a part of the marinade, mix with your hands and leave to soak for 2 to 6 hours. You can leave blanks from evening to morning.
5. Cooking chicken in a deep frying pan. On a hot bottom, lay out the chicken with onions in the marinade. Fry the meat pieces from different sides until golden brown.
6. Add the rest of the marinade, cover and simmer for half an hour. You can stir occasionally. Chicken in soy sauce in a pan is ready.

A whole chicken in soy sauce in the oven is prepared according to the same recipe.

pork recipe

Below is a good option for a dish that can diversify a boring homemade menu. The meat is moderately juicy and fatty. Soy sauce gives it sophistication and delicate taste.

For cooking you will need:

• pork (preferably neck) - 1 kg;
• dried seasonings - 1 tsp;
• soy sauce - 200 ml;
• sesame - 2.5 tsp;
• white onion - 4 pcs.;
• vegetable oil (for frying);
• garlic - 7 - 8 tooth;
• water - half a glass;
• starch - 1.5 tsp.

Step by step process:

1. Rinse and dry the meat with paper towels, cut into small pieces.
2. Put the pork in a deep bowl and pour soy sauce. Mix and leave to marinate in the refrigerator for half an hour.
3. We cut the onion not into thin rings, but the garlic, on the contrary, into thin slices. It is not recommended to crush or rub it on a grater.
4. We heat vegetable oil in a hot frying pan. We spread the pork in it and pour the marinade in which it was soaked. Cook for 6-7 minutes covered. Turn the meat periodically.
5. Add onion and garlic. Simmer another 6 minutes.
6. Add starch to a glass of water and stir. Pour water into the pan, add sesame seeds and herbs. Thoroughly mix the composition and simmer the meat for about half an hour over low heat.

Pork in soy sauce will be ready as soon as all the liquid has been absorbed and the meat is soft and juicy

Shrimps fried with garlic and soy sauce

An exotic and incredibly tasty dish will not leave anyone indifferent.

For cooking you will need:

• shrimp (preferably king) - 0.5 kg;
• oil (preferably olive);
• soy sauce - 260 ml;
• parsley (fresh);
• lemon - 1 pc.;
• garlic - 2 teeth

Cooking process:

1. Wash and dry the shrimp.
2. We spread them on a hot frying pan, greased with olive oil and garlic.
3. Add soy sauce and fry, stirring constantly, 5-7 minutes.
4. We spread the finished seafood on a plate and pour over the lemon juice. Decorate with parsley.

Marinated fish baked in foil

Any white or red fish will work for this recipe.

During the cooking process, you will need the following products:

• fish steak - 1 kg;
• lavrushka - 2 pcs.;
• ordinary bow - 1 pc.;
• pepper (peas) - 5 pcs.;
• sunflower oil - 6 tbsp. l.;
• salt and, optionally, a mixture of peppers;
• soy sauce - 70 ml;
• garlic - 3 teeth

Cooking process:

1. Clean and rinse the fish steak. Lay on foil greased with oil. Top each piece of fish with sunflower oil - so it will turn out more juicy.
2. Sprinkle the fish with a mixture of peppers and salt to taste.
3. Fry the onion in a pan until golden brown. We spread it on top of the fish blanks.
4. We're preparing the sauce. Crush garlic cloves or cut into cubes. Combine with a mixture of peppers and pour soy sauce.
5. Pour sauce over each steak. Put bay leaves, pepper on top and cover with a large piece of foil.
6. We bake in a preheated oven for 35 - 40 minutes at a temperature of 210 degrees.

Beef in soy sauce

Below is a step-by-step recipe that cooks beef in half an hour, but always turns out soft and melts in your mouth. Due to the short cooking time, the meat retains all the nutrients.

For cooking you will need:

• beef - 1 kg;
• garlic - 4 tooth;
• white onion - 2 pcs.;
• soy sauce - 200 ml;
• red hot pepper - to taste.

Cooking process:

1. Cut the beef into thin strips. We make sure that the cut runs along the fiber. The thinner the pieces, the faster the dish will cook.
2. We spread the beef in a deep bowl and pour soy sauce. Leave to marinate in a cold place for 4-5 hours. Better yet, all night.
3. Cut the onion into cubes and fry until transparent. For a spicier dish, you can add a finely chopped spicy pod at this stage.
4. Add beef to the onion and pepper, mix and simmer over high heat for 20-25 minutes, stirring occasionally. Add water if necessary.
5. Simmer for another 15 - 20 minutes, after which the beef in soy sauce will be ready.

Salad with dressing based on soy sauce

A unique recipe for those who maintain a slim figure.

To implement it, you will need:

• Beijing - 200 g;
• ground pepper - 1 tsp;
• soy sauce - 5 tbsp. l.;
• cucumber - 2 - 3 pieces;
• oil (preferably olive) - 2 tbsp. l.

Cooking process:

1. We cut the cabbage and right in the salad bowl we knead a little with our hands.
2. Three cucumbers on a carrot grater in Korean.
3. Season vegetables with soy sauce.
4. Add pepper and olive oil to the salad.

Such a salad and shrimp fried with garlic and soy sauce complement each other perfectly.

Many diet salads are prepared with soy sauce. It contains almost no calories and can be an equivalent substitute for salt.

Traditional squid hye

Recipe for lovers of Korean cuisine and squid.

For him you will need:

• squid - 600 g;
• soy sauce - 8 tbsp. l.;
• carrot - 2 pcs.;
• ground pepper (can be red) - 2 s. l.;
• onions - 2 pcs.;
• salt - 1 tsp;
• vegetable oil - 4 tbsp. l.

Cooking process:

1. We clean the squid carcasses and put them in a deep pan. Cover completely with water and bring to a boil. Cook for exactly 3 minutes.
2. Cool boiled squid and cut into medium strips.
3. Three carrots on a "Korean" grater, sprinkle with salt and leave for half an hour. Then we squeeze out the juice released from the vegetable.
4. Cut the onion into rings and fry in a pan, stirring from time to time.
5. Mix all the prepared ingredients, season with soy sauce and pepper. We leave it in the refrigerator for half a day.

Turkey in soy sauce

To prepare such a unique dish, you need to prepare the following products:

• turkey (loin) - 600 g;
• vegetable oil;
• carrot - 2 pcs.;
• water;
• soy sauce - 4 tbsp. l;
• white onion - 1 pc.

Cooking process:

1. Wash the fillet and dry it on a paper towel. Cut into small pieces.
2. We cut the carrots into semicircles or cubes, the onion into half rings.
3. Pour vegetable oil into a hot frying pan and lay out the turkey. Fry over high heat until half cooked.
4. Add carrots and onions to the meat, mix and leave for another 15 minutes.
5. Dilute soy sauce with water and pour into a pan. Stir and let simmer for 15-20 minutes. Stir occasionally.

Turkey in soy sauce can be served with any side dish.

So it turns out that soy sauce, really, like black gold, gives any dish a special sophistication. Add it to salads, marinades and sauces and your menu will never be boring and ordinary.