Tasty Light Soy Sauce Recipes to Cook Tonight
Try something new with Light Soy Sauce — easy recipes with ingredients you already have at home.
Recipes with Light Soy Sauce
The dish "Clouds touching tofu" has a good taste experience: the softness of eggs and the smoothness of tofu are combined, and the entrance is dense and delicate, giving people a gentle taste enjoyment. It is suitable for people who like light and soft food, especially for the elderly, children or those with weak stomachs. Nutritional matching: Eggs are rich in high-quality protein, lecithin, etc., and tofu provides plant protein, calcium and amino acids. The combination of the two is nutritionally balanced and can supplement protein and a variety of trace elements for the body. It is a light and healthy choice. Versatile dishes: As a basic match, you can add salt, sesame oil, chopped green onions and other seasonings according to your taste, and you can also match it with vegetables, meat and other extended methods. It can be made quickly as a home-cooked dish or as part of a light meal.
Golden needle unicorn phoenix tail shrimp is a delicate dish. Remove the shell of fresh shrimp and keep the tail, open the back and fill it with enoki mushrooms, coat it with crispy batter and fry it until golden, it looks like a unicorn wearing armor. The shrimp tail is bright red and curled up like a phoenix tail, crispy on the outside and tender on the inside. The enoki mushrooms are full of shrimp freshness, and are drizzled with sweet and sour sauce or pepper and salt to enhance the flavor. The color is bright and the taste is rich, making it a good dish for banquets.
Sweet and sour sea bass has a bright red color and is topped with an amber sweet and sour sauce. Whether you are entertaining guests or having a family dinner, this dish instantly elevates the banquet and is definitely the "C position" on the table! It shows the cooking care and sincerity of hospitality. Follow the following 4 key techniques to create delicious dishes with good appearance and taste: 1. Starch selection: Potato starch is used for batter frying. Its characteristics can make the fish body form a thin and crispy shell, giving the dish a rich taste experience. 2. Deodorization: The fishy smell must be effectively removed to ensure that the fish tastes pure and sweet. 3. Ingredient selection: It is recommended to choose sea bass with few bones, thick meat and firm meat, which can not only ensure the convenience and pleasure of eating, but also facilitate the formation of dishes. Of course, you can also choose other suitable fish species according to your personal preferences. 4. Sweet and sour sauce blending: When preparing sweet and sour sauce, try to follow the proportion of the formula.
I really can't eat the braised dishes sold outside. I tried a Chaoshan bagged marinade that was popular on the Internet before, but the greasy smell was too strong when it was cooked, and I couldn't get used to it. It seems that you can't be lazy when making braised food. It's still more reliable to carefully prepare a pot of marinade yourself. After each braising, carefully filter out impurities, boil it, let it cool, and put it in the refrigerator for the next time. Why does the old braising become more fragrant as it is braised? First, the protein, amino acids, and fat of the ingredients will melt into the sauce during the braising process, and the flavor of the spices will be released repeatedly. Under the interaction, the taste becomes more and more intense and the layers are richer; second, the more times the braising is done, the spicy aroma of the spices in the marinade and the umami flavor of the ingredients will gradually balance and stabilize, and the braised food will naturally be more mellow. You should also pay attention to the storage of the old braising: filter and boil it for sterilization after each braising, seal it well and refrigerate or freeze it. It is recommended to use it within 1-2 weeks, and it is best to boil it again once a week for sterilization to prevent deterioration.
Open the lid and the aroma bursts out instantly! The braised beef ribs are wrapped in thick and bright red sauce, trembling slightly in the heat. When you bite it, the skin is soft and chewy, and the lean meat is full of spices and salty aroma of sauce. It is so tender that it falls off the bone with a slight pull, and even the gaps between the bones are full of tempting freshness. It is perfect with rice!
The pork belly is so fragrant that I spin in circles. The cauliflower absorbs the gravy and spicy dry pot sauce, becoming crispy and addictive. I take a bite of the vegetable and a bite of rice. I unilaterally declare that I have "temporarily broken up" with the weight loss agreement. Only when I am full can I have the strength to fight the world!
I went to the provincial capital to find food before, and a dish of braised duck with ginger oil made me "dizzy"! The price of 150 yuan per case is only a few pieces of meat, which made me, a meat lover, say "my wallet is crying". After returning, I immediately started the "food reproduction plan". After many experiments, I finally reproduced this delicacy! The improved version reduces the amount of oil used, but retains 95% of the original flavor, successfully turning this restaurant's hard dish into a home-cooked delicacy~ The essence of braised duck with ginger oil is to use a large amount of ginger slices to stir-fry the mellow ginger oil, which can not only completely remove the fishy smell, but also stimulate the unique aroma. The duck meat is slowly stewed with ginger oil. The skin is slightly chewy, but the inside is tender and juicy. Every fiber is full of salty, fragrant and slightly sweet thick sauce. The moment the lid is opened, the rich fragrance hits you in the face. Eating it with white rice is simply the ultimate enjoyment of the taste buds! Come and see my reproduction results (compare pictures at the end of the article)
Marinate the pork neck with lime or lemon, fish sauce, soy sauce, and oyster sauce. The marinated pork neck is sour, sweet, salty, and fragrant, with a unique flavor. Oven-baked, the skin is golden and crispy, the inside is tender and juicy, and the oil aroma is overflowing. When you bite it, multiple flavors burst on the tip of your tongue, leaving you with an endless aftertaste. My family has a high turnover rate😀
Sichuan and Chongqing special cold noodles, both delicious and beautiful. The noodles are chewy and chewy, paired with crisp bean sprouts, sweet cucumber shreds, and crispy peanuts, with rich taste. The sauce is the soul, with bright red chili oil and spicy pepper powder as the base, soy sauce to enhance the freshness, balsamic vinegar to add acidity, minced garlic and chopped green onions to stimulate the aroma, spicy, fresh, fragrant and sour interweaving, with a rich taste. Sichuan and Chongqing tourism is hot, and cold noodles have become a must-try delicacy, especially in the bustling food square, where bowls of cold noodles are placed on the stalls, and the noodles are piled into a small mountain, with red, green, yellow and white staggered, and the appearance is eye-catching. Tourists sit around and taste it, sweating from the spiciness but still unable to stop, becoming a bright business card for Sichuan and Chongqing's food culture.
Chu Hou sauce, beef brisket and potatoes are the perfect match for rice lovers! Potatoes are rustic and simple, but they turn into a noble sauce after being coated with Chu Hou sauce. Beef brisket is even more delicious, and is stewed until soft and tasty. Workers can have a bowl of this after get off work, and it will instantly replenish their blood. It is a great companion for rice lovers.