- soybean grains - 1/4 Cups
- flour - 1 Art. a spoon
- broth - 1 glass
- butter - 1 Art. a spoon
- salt - - To taste
Ingredients: The main ingredients of soy sauce are, of course, soybeans. When preparing the sauce also used fried wheat and barley grains. Properties and origin: Soy sauce has a pungent smell and is a liquid of dark color. This sauce, thanks to its antiseptic properties, can be stored for a long time without the addition of preservatives. It is also known that this sauce contains a large number of amino acids, vitamins and mineral elements. In Chinese cuisine, two types of soy sauce are common: light and dark. Application: Soy sauce is most often mentioned in recipes for Chinese cuisine. Dark soy sauce is quite thick, dark in color and sharp to taste; Light sauce is characterized by a more delicate aroma and salty taste. Dark soy sauce is used to prepare marinades; light - served to various dishes to improve their taste. Soy sauce is used as a basis in the preparation of the sauce of the Tatryaki. Tetriacs are added to marinades for fish, poultry and meat, especially beef. Recipe for preparation: Soybeans are fermented before cooking and mixed with flour from fried wheat or barley grains. Further, to obtain soy sauce, the process of fermentation (fermentation) of soybeans must be completed, it lasts from 40 days to 2-3 years. For fermentation, fungi of the genus Aspergillus are used. Tips Chef: It should be noted that dark soy sauce can change the taste and color of ready meals, so use it best in moderation. It is believed that the use of soy sauce improves blood circulation and slows the aging process of body cells.
Servings: 4