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The recipe of preparation of soy sauce in house conditions
Soy sauce, retseptkotory is placed in article, – one of the most widespread and favourite in the Asian countries. It is characterized by saltish specific taste because of what in Japan it is used as an additive practically to any dishes instead of salt. It can be added to macaroni, rice, fish, meat, salads and so forth. This universal sauce can be applied in the course of food, and it is possible to pickle, cook in it or to fry. Also it is a basis for other sauces – shrimp, mustard, mushroom, fish.
About the homeland of soy sauce still there are disagreements. According to historic facts, in Japan about 2 thousand years ago started using it, but there are data that in China it was known during an era Yin-Zhou, and it more than 3 thousand years ago. Who was the pioneer of this gas station, unfortunately, any more not to learn, but the ancient recipe of soy sauce on natural fermentation to is used at restaurants of east kitchen, as a preparation standard today.
Advantage of soy sauce
The recipe of soy sauce which you will find below, will allow to prepare for you gas station, not simply original to taste, for dishes, but also to get I kiss a well of vitamins, minerals and other microcells. According to researches of scientists, it has ability to reduce number of free radicals thanks to what is excellent prevention against tumors. Besides, sweet soy sauce promotes delay of processes of aging of an organism and improvement of blood circulation.
Being quite high-calorie product, soy represents excellent alternative to meat, and sauce from it to replace salt. It is possible to buy this gas station to dishes today practically in any shop. There is both a sharp, and sweet option. But, renders, it is possible to weld soy sauce also at home.
Recipe of soy sauce
To prepare this wonderful gas station, nonconventional for our latitudes, it is necessary to stock up with some products.
List of ingredients:
Process of preparation of soy sauce in house conditions
There is also one more, longer way of preparation – industrial. Following on it, at first it is necessary to cook soybeans, and after their full readiness to shift weight small circles to mats where it has to be until through certain time does not become covered by a mold. After emergence of the first mold beans once again crush and leave for two months until process of fermentation comes to the end. After that weight is shifted in capacity with salty water where for a year it gets denser and becomes more viscous.
For the sauce prepared in the industrial way thanks to the strongest aseptic characteristics there is no need for use of preservatives, it and so can be stored a long time.
How to buy qualitative soy sauce in shop?
If you decided to get soy sauce, attentively study its labels, packing and a consistence. Only the glass container on which label such ingredients as beans, wheat, salt, a flour and vinegar are specified can speak about quality of a product. The amount of protein should not be more than 6-8%.
The product possesses a brownish shade, but on light it has to be transparent and not have a deposit. Pay attention that on a label the fermentation method was specified as the recipe of preparation of soy sauce.
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