You will need
- - seaweed.
Select the soy sauce you want to use in the kitchen. Before adding it to the dish, determine the concentration and try for salt. A good soy sauce should be opaque, dark brown color and have a distinct unique taste. This sauce definitely needs to be diluted in another liquid, otherwise the dish will be too salty.
The soy sauce sold in bottles. Do not dilute the entire volume at once. Take as much soy sauce as you use for 2 days, otherwise it can sour. Diluted the sauce keep in the fridge in a bottle with a lid so the sauce didn't get the smell of the refrigerator.
Dilute the soy sauce until you have a nice concentration. Love the taste of more salty - dilute in the ratio 1:1. For dilution you can use an ordinary cold boiled water. Part of the sauce of the water.
For cultivation of soy sauce can be cooked a special broth. The Japanese are preparing the Dashi broth. For its preparation we need a dry sheet of seaweed - kombu. It is cooked for 2 hours on low heat. The cooled broth of diluted soy sauce. The remaining broth can be used for cooking various dishes. Instead of kombu can be cooked with a conventional dry cabbage which is more tender and cooks faster. A few leaves in a bucket of water. Better soak it for a few hours in cold water. Cook on low heat for 30 minutes.
For easier concentration, dilute the sauce in a ratio of 1:2. One part soy sauce to two parts water or Dashi broth. Can be diluted to any concentration, and transparency. With Dashi sauce any concentration will have a refined taste.
Soy sauce can completely or partially replace the salt in the dish, so if in the process of cooking the dish will add the soy sauce, first pour the sauce, stir, and then desalinate. The Japanese often instead of salt add soy sauce.
Advice 2: How to cook soy sauce
The Japanese use soy sauce as salt. Properly cooked , the sauce contains in its composition of sea salt is very useful. Thus, lactic acid bacteria sauceand improve the stomach.
You will need
- For homemade soy sauce:
- 100-120 g of soy beans;
- 2 tbsp. butter;
- 50 ml of the clarified chicken broth;
- 1 tbsp wheat flour;
- sea salt to taste.
- For recipe "a Salad of young cabbage with soy sauce":
- 1 head young cabbage;
- 1 cucumber;
- 1 red bell pepper;
- 1 yellow sweet pepper;
- 2 tbsp light soy sauce;
- 1 tbsp rice vinegar;
- 2 tbsp sesame oil;
- ground black pepper.
Home way of cooking soy saucewill otvorite soy beans in a saucepan with a small amount of boiling water. Strain through a colander, put the soybeans in the iron bowl and mash with a ladle. Mix the beans with the remaining ingredients, mix thoroughly. Put on the stove and bring to a boil. Cooked this way the sauce is ready to use.
Industrial method of preparation of soy sauceboevye the soybeans are cleaned and boiled. The resulting mass is put on the washed Mat small lumps. After some time, the mess will be covered with mold. Now it is necessary to break up into small pieces and leave for another two months. After two months the process of fermentation should stop. The resulting soybean lumps put in the tank with salt water. During the year, the liquid is filtered, thickens and becomes viscous.
The sauce is made from soy beans can be used to highlight and enhance the flavor and aroma of the meals. For example, it is added to various salads, vegetable stews, fish and meat. He sauce has a spicy aroma and spicy taste and is able to keep its taste for a long time. Special storage conditions for soy saucebut not required.
Salad of young cabbage with soy sauceangamaite cucumber and peppers. Slice the cucumber into strips and peppers – thin half-rings. Remove the peppers from the pre-core. Rinse cabbage and cut into 4 pieces, slice into thin slices. Sprinkle with salt and lightly mash with your hands. All of this mix in a bowl. Dress the salad with a mixture of soy sauceand vinegar and sesame oil. Before serving, season with black pepper.