Beautiful and simple dish for those who want to get acquainted with a new original taste - meat in soy sauce. This dish has a lot of advantages: ease and speed of preparation, nice texture, delicious flavor and fun, no matter what do not like the taste. Excellent choice to diversify their everyday or festive menu.

Meat and soy sauce

Soy sauce is so popular in Japan, has long combined primarily with fish and seafood. Meat in the Land of the Rising Sun never really complained, so the recipes of meat dishes in Japanese cuisine Japanese food   bit. Quite different was the case in China, where pork or duck are always treated with respect. In all likelihood, it was the first to come up with the Chinese cook or serve meat in soy sauce.

There are many variants of supply: it is fried meat with soy sauce, served as a watering; and meat, marinated in soy sauce; and meat, stewed in soy sauce. In any case, the addition of a spicy brown sauce with a strong aroma gives the meat a special taste exquisite oriental cuisine.

Typically, for the preparation of soy sauce choose meats that are popular in China - that is, first of all, pork and poultry. Soft neutral flavor of pork goes well with edgy and intense flavor of soy sauce, resulting in a fine selection of the best traditions of cooks China. Especially chicken and duck often marinated in oil, lemon juice and sauce. With this marinade chicken or duck turn crispy with a delicious brown crust.

Meat in honey-soy sauce - is also an interesting option: the combination of the sweet taste of honey taste with bright minds (so-called specific flavor of soy sauce) is obtained simply unforgettable.

Several less for cooking with soy sauce using veal or beef Beef - Meat Guide . It has less to do with the specific features of beef, but with his rather pronounced flavor.

Lamb with soy sauce cooked very rare. Since mutton itself has a strong flavor and aroma, all the seasonings to this kind of meat are intended to emphasize the taste. The smell of soy sauce is in conflict with the aroma of lamb and the result may be unpredictable.

Baked meat in soy sauce

The most common soy sauce used to marinate meat before baking. Soaking meat in various liquids is typical of oriental cuisine. Soy sauce, which also came from the East, well suited to make the meat softer and softer, speed up the cooking time, and at the same time and give it a new interesting taste.

Marinating meat in soy sauce for several hours allows you to get a very special taste of a dish. Meat obtained juicy and tender, fragrant and spicy. Additionally, it is not necessary to add salt since the soy sauce contains sufficient salt.

The taste of food depends primarily on what soy sauce is used to make the marinade. It is best to give preference to quality roads sauce made by traditional technologies. Unlike cheap sauces, such a product is not carcinogenic, and does not harm the health. Furthermore, in the present quality soy sauce, as a rule, is only a minimal amount of flavors and flavor enhancers - additives which often cause allergies.

On the shelves of supermarkets you can find many bottles of soy sauce. For the preparation of the meat is better to take the "classic" variation. Suit and soy sauce with mushrooms, red wine, pepper. In any case, the base marinade should be neither too salty nor too sweet. Excess salt can make the meat tough, excess sugar in the meat dishes generally like very few.

Preparation of marinade

Save on the sauce should not be better to buy a small bottle of soy sauce quality than surrogate liter bottle with a vague taste. Good soy sauce has a strong aroma and bright taste, so even a small tank for long enough. Usually for meat marinade soy sauce added moderately by combining it with other ingredients.

Typically, the soy sauce marinade mixed with chopped onion (bulb or - when cooking Chinese dishes - green), garlic, sweet and hot peppers, ginger. Another recipe for meat in soy sauce and encourages the use of less traditional spices - such as cinnamon or cloves. This combination is particularly suitable for marinating pork. Beef is well soaked in a mixture of soy sauce with mustard - so the meat is tender.

It gives an interesting flavor combination of salty soy sauce and honey The benefits of honey: tasty recovery . Sweet Honey is not only neutralizes the excessive salinity, but also gives a new flavor to meat.

Secrets of cooking

How much should marinate meat? According to Cook, the three hours will be enough to medium sized pieces of meat (about one hundred grams) is completely soaked with the aroma of the sauce. Finely chopped meat can marinate and less - an hour or hour and a half. And if meat or poultry baked one large piece, it is better to increase the marinating time to four to five hours, ideally even leave the meat to marinate in this case, for the night.

Small pieces of meat more often stewed in soy sauce mixed with water and fat. It turns the dish "with the Chinese character", which goes well with boiled rice or noodles. Large chunks often baked in foil or test. The perfect accompaniment to such meat - rice, vegetables will also be very helpful.

Maria Bykov

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