Delicious seasonings for dishes: soy sauce, composition, use

Soy sauce: product composition and application

Picking up condiments for one or another dish, you can not forget about the sauce that came to us with Asian cuisine. It is called soybean and is used both in raw form - for dressing salads, meat, pasta and cereals, and during the heat treatment of products. For example, if game or poultry (before sending it to the oven) is smeared with one of the kinds of this sauce, then it will bake with an appetizing crunchy golden crust. The same delicious will be a whole piece of meat, flavored with a portion of the sauce. But let's see what kind of miracle product!

Composition and properties of soy sauce

What is soy sauce? The composition of the natural product is extremely simple: the soybeans themselves and fermentation enzymes, water, salt, sugar, fried wheat or barley flour. The number of ingredients varies depending on the type of the country of origin, as well as on what exactly the product is intended for. So, the most light and liquid in consistence sauce has a delicate aroma and a rich salty taste. A darker product has a slightly different composition. It is thicker and more diverse in terms of taste, and the smell is sharp enough, concentrated. The most dark sauce is made from black soybeans and without the addition of cereals. Both types are best used in the heat treatment of food as a spicy seasoning. Their dark color can slightly spoil the appearance of food, if they are poured, for example, meat or pasta. Yes, and an excessive amount of hopelessly spoil the dish, making it bitter. This is why a lighter version is suitable as a direct additive to the dishes. Another soy sauce, the composition of which includes light beans and high-grade wheat, is perfect for picking meat for shish kebabs in it or for feeding it to dumplings, chops, chicken meat (boiled or fried). In it you can add to the sharpness pounded garlic or powder of bitter pepper. This sauce will be more abrupt than vinegar with pepper, in which we usually dip the same dumplings.

Choose sauce

To satisfy the selected soy sauce (the composition of the product is very important!) You need to decide what kind of product you are buying and for what purpose. First, it should not contain such food additives as the taste enhancer - the so-called sodium glutamate. Or buy such bottles, on the labels of which a small percentage of this "E" is written. Secondly, the "older" soy sauce, the more sustained and tastier. Like wine: time makes a bouquet of fragrances thinner and deeper. For example, soy sauce "Sen soy", which, in principle, is standard, is almost ideal as a seasoning for vegetable dishes (stew, stewed cabbage, including broccoli and kohlrabi, potatoes, carrots) and meat. Goose with soy sauce, baked in apples, is amazingly delicious! It is good and convenient to cook soup, cook gravy. Dishes have a delicate aroma, and additionally salt food, if you add "Sen Soi" to it, it is simply not necessary. And the composition of soy sauce "Kikoman" more than combines and shades the taste of fish (fried, stewed) or sushi, as well as other seafood or Korean salads. By the way, that same sodium in it is less than in other varieties. To conserve flavor characteristics and aroma, soy sauce is most often added to the cooking dish at the very end.

A bottle with an open sauce should be stored in the refrigerator for six months or 12 months.