Soy sauce at home – receptions

How to make soy sauce at home: 3 receptions.

In Asian cuisine soy sauce is used everywhere: it marinate, stewed foods, it is served with fish, meat and vegetable dishes, and rice, use instead of salt.

It becomes more popular among our countrymen, not only among fans of Asian cuisine.

It is marinated chicken, meat on skewers, it is used for cooking fish, for salads.

It not only gives the dish spicy taste, almost no effect on their calorie content, but also benefits the body, if only to take it in not very large quantities.

After all, he, essentially, is a concentrate of nutrients, contained in soy beans, which are often used in diets.

However, industrial methods of manufacture of soy sauce is not always based on traditional technology, which involves using only natural products.

Therefore shoplifter product may be not only useful, but frankly harmful.

So people, worried about his health, prefer to prepare soy sauce at home.

Features cooking

Conventional cooking soy sauce rather complicated, recipe includes a remote components, including Koji fungus, contributing fermentation.

The process of fermentation lasts 6 months, then strain the sauce and boil, it to stop fermentation.

This makes traditional malopryynyatnoyu technology for use at home.

For this reason, many housewives are forced to invent alternative recipes soy sauce, how to make it in a short amount of time available ingredients.

Sauce for preparing these recipes simple and goes like the original.

Make it can even novice mistress, if you take advantage of the advice of experienced chefs.

• Soy sauce can be made not only with soybeans – have recipes, allowing it to cook even bread. It should be understood, that the nutritive value of sauce, not made from soy, and other products, will be slightly different. And taste this sauce is slightly different from just cooked soy. Therefore the foundation is still better to just soy.
• Zahuschatysya sauce, you can use flour or starch, some ductility able to provide him with oil. However, a large number of these ingredients should not be added, as soy sauce consistency must be sufficiently liquid.
• Soy sauce, if it pour into sterilized glass bottles and cork tightly, can be stored in the refrigerator for up to three months. This means, that it can procure a fairly large number.

Read more: Sweet and sour sauce for meat and fish: receptions.

Serve soy sauce can to meat and fish dishes, rice and vegetables.

It is also used as a marinade.

Soy sauce recipes

Storage:

• soybeans – 0,24 kg;
• vegetable or mushroom broth – 100 ml;
• wheat flour – 32 g;
• butter – 80 g;
• sea ​​salt – 5-7 g.

Method of cooking:

1. Pour the beans with clean cool water around 8 hours.
2. Then put on a slow fire and cook until, until the beans become slightly wrinkled and soft.
3. Drain excess liquid and turn bean puree. The easiest way to do this using a blender.
4. Place the mashed beans in a small pan, mix with melted butter.
5. Mix broth with flour. Beat it, the fluid is no lumps.
6. Pour vegetable or mushroom broth, stir. At this stage add salt.
7. If desired, you can add a little dried ginger (powder) or red pepper – it will give the sauce more taste nuances.
8. Put the sauce on the stove and simmer bring to a boil. cooks, stirring, a couple of minutes and remove from heat.

The sauce should be placed in a clean glass container, where it will be stored, and tightly.

After cooling, remove the sauce in the fridge.

Remember, that after, a container of sauce will be open, the shelf life is reduced to one month, so try to use it more.

Acute soy sauce

Storage:

• soybeans – 120 g;
• rye flour – 50 g;
• onions – 40 g;
• garlic – 1 denticle;
• chicken broth – 50 ml;
• mayonnaise – 160 ml;
• hot red pepper (milled) – pinch;
• salt to taste.

Read more: Mustard sauce - best recipes.

Method of cooking:

1. Wash and soak the soybeans in 10-12 hours.
2. Then boil them for 1,5 hours on low heat.
3. Turn the beans using a blender to mush. Add salt, pepper and broth, stir.
4. Gradually enter flour, stirring weight, that had no lumps.
5. Grate onion slice or grind it in a blender. Pass through garlic press or grind in a blender with onions. Add soy sauce to vegetables, stir.
6. Mix the resulting mass mayonnaise.
7. Cook the sauce over low heat for 3 minutes after boiling.

When the sauce has cooled, it can be put into the refrigerator for storage or immediately bring to the table.

Sweet soy sauce

Storage:

• home soy sauce – 100 ml;
• sugar – 80 g;
• orange peel – 25 g;
• anise – 2 PC .;
• sherry – 40 ml;
• dry white wine – 15 ml;
• ginger – 1,5 cm;
• cinnamon powder – 5 g;
• leeks – 30 g

Method of cooking:

1. A piece of onion chopped using a blender or grinder.
2. Mince in a coffee grinder dried peel and anise.
3. Peel and chop grated ginger root.
4. Mix the ground spices, onions, ginger. Pour the soy sauce all, Add alcohol.
5. Put on fire and bring to a boil.
6. Put sugar and, stirring, dobyytesya until it dissolves.
7. Simmer on low heat, stirring, while the amount of the sauce is reduced by one third.

Sauce, made from this recipe, has a sweet taste. It is well suited to roll and chicken dishes.

Prepare soy sauce at home is not such a difficult task, as it may seem at first sight.

The main – know technology and find a suitable recipe.