Soy sauce recipe for sushi, spaghetti, fish. Recipe for soy sauce at home
Soy sauce, the recipe that is placed in the article -One of the most common and favorite in Asian countries. It is characterized by brackish specific taste, which is why in Japan it is used as an additive to almost any dish instead of salt. It can be added to pasta, rice, fish, meat, salads, etc. This universal sauce can be used in the process of eating, and you can pickle, boil in it or fry. It is also the basis for other sauces - shrimp, mustard, mushroom, fish.
About the homeland of soy sauce still existdisagreements. According to historical facts, in Japan it began to be used about 2 thousand years ago, but there is information that in China it was known even in the Yin-Zhou era, and this is more than 3 thousand years ago. Who was the pioneer of this refueling, unfortunately, is no longer to be recognized, but the ancient recipe of soy sauce on natural fermentation is used today in restaurants of oriental cuisine, as a standard of preparation.
Benefits of soy sauce
The recipe for soy sauce, which you will find below,will allow you to prepare not just an original taste for food, but also to buy a whole storehouse of vitamins, minerals and other microelements. According to research scientists, it has the ability to reduce the number of free radicals, due to which is an excellent prophylaxis against tumors. In addition, sweet soy sauce helps slow the aging process and improve blood circulation.
Being a fairly high-calorie product, soybeansis an excellent alternative to meat, and sauce from it to replace salt. You can buy this refueling dish today at almost any store. There is both an acute and a sweet option. But, renders, you can cook soy sauce at home.
Soy sauce recipe
To prepare this unconventional for our latitudes, a miracle refueling, you need to stock up some products.
List of ingredients:
soybeans - 120 g
broth from chicken or turkey - 50 ml
Butter - 2 tbsp. spoons
wheat flour - 1 tbsp. a spoon
sea salt - to taste.
The process of preparing soy sauce at home
Soybeans should be boiled in a small amount of water.
After they are ready, shift into a separate container and mash with a fork.
Mix the gruel from the beans with flour, broth, butter and salt.
Put the mixture on the fire.
After bringing the soy sauce to a boil, turn it off. The dressing is ready!
There is one more, longer waycooking - industrial. Following it, you first need to cook soybeans, and after their full readiness, put the small circles on the mats, where it should stay until after a certain time it does not cover with mold. After the appearance of the first mold, the beans are again ground and left for two months until the fermentation process is completed. After that, the mass is transferred to a container with salt water, where it thickens and becomes more viscous throughout the year.
For the sauce prepared by the industrial method, due to the strongest aseptic characteristics, there is no need for preservatives, it can be stored for a long time already.
How to buy quality soy sauce in the store?
If you decide to purchase soy sauce,carefully study its labels, packaging and consistency. The quality of the product can speak only glass containers, on the label of which are indicated such ingredients as beans, wheat, salt, flour and vinegar. The amount of protein should not be more than 6-8%.
The product itself has a brownish tinge, butlight it should be transparent and not have a draft. Please note that the label indicates the method of fermentation as a recipe for soy sauce preparation.
