Tasty 1 teaspoon dark soy sauce Recipes to Cook Tonight
Try something new with 1 teaspoon dark soy sauce — easy recipes with ingredients you already have at home.
Recipes with 1 teaspoon dark soy sauce
Chop the pig's feet into pieces and blanch them to remove the blood foam. Soak the soybeans in advance. Heat the oil and stir-fry the ginger slices. Add the pig's feet and stir-fry until slightly yellow. Add light soy sauce and dark soy sauce for seasoning. Add hot water to cover the ingredients. Bring to a boil over high heat and then simmer over low heat. When the pig's feet are soft and rotten, add the soybeans and continue to stew until the soybean fragrance overflows and the soup is thick. Sprinkle some chopped green onions before serving. The soft and glutinous pig's feet are wrapped in the aroma of sauce, and the soybeans absorb the gravy. It is full of satisfaction in one bite.
The bean curd is soft and tasty, the black fungus is crispy and chewy, the pork belly is fat and lean, and the oil is fried to make it fragrant. The green and red peppers add color and fragrance, and the slight spiciness enhances the freshness. A variety of ingredients are stir-fried, the flavors blend together, it is homely and goes well with rice, and you can taste the rustic aroma of fireworks in one bite.
This classic Cantonese dish features the fragrant aroma of barbecued pork wrapped in the sandy, sticky texture of salted egg yolk. The tenderness of the meat and the salty, fragrant flavor of the egg yolk explode in your mouth, a truly satisfying experience! Let me tell you, this dish wouldn't be worth hundreds of dollars in a restaurant. Making it at home is both delicious and economical, transforming a high-end restaurant experience into a value-for-money home-style meal. Make one now and delight your taste buds and wallet!
When you eat steamed pork with rice flour outside, it's either just steamed pork or just steamed pork ribs with rice flour. It's unlike making it at home, where you can add whatever you want! My portion includes steamed pork with rice flour, pork ribs, and pork belly. The pork belly's soft, glutinous skin, coated in rice flour, melts in your mouth. For a savory bite, try the pork ribs, where the spiciness of the bones is infused with the flavor of spices. For a leaner dish, try the pork belly, which is firm, flavorful, and not too dry. It perfectly captures all the flavors. And since it's homemade, the seasoning is generous, and the flavor comes purely from the ingredients and the care put into making it. If you like spicy food, add chili powder for a satisfying flavor. Every bite is satisfying, and it's much more satisfying than the monotonous portions you get out there! Speaking of Sichuan and Chongqing steamed pork with rice flour, it's a favorite dish of the locals. When dining at a restaurant in Sichuan and Chongqing, the first thing you'll hear as you enter is, "Boss, give me some steamed pork with rice flour. I want the delicious kind!" Steamed pork with rice flour is a favorite in Sichuan and Chongqing. Just like Chongqing residents can't live without hot pot and Chengdu residents can't live without teahouses, it's an essential dish on every household's dining table. It's even a must-have during festivals.
Sichuan and Chongqing's salty shaobai (rice shao) is a melt-in-your-mouth pork belly. The fatty, glutinous pork belly is not greasy at all, while the lean pork belly is perfectly flavorful. The chopped bean sprouts are salty and fragrant, with a crisp and flavorful chew. Mixed with the pork belly, the combination of salty and sweet flavors is so fragrant it's almost intoxicating! In Sichuan and Chongqing, this dish is a common dish at banquets and restaurants. I, a meat-averse person, saw this shaobai (rice shao) at my grandmother's house and tried a piece. My eyes widened, and I devoured the entire plate! Since then, I've become a true meat-eater. Every time I go back to my grandmother's house, the first thing I shout is, "I want shaobai!"
The beef slices are light red, the preserved eggs are dark brown with white lines, and they are dotted with emerald green coriander and bright red chili peppers, creating a sharp contrast in color. The beef is chewy, the preserved eggs are smooth and slightly elastic, and the fresh fragrance of the seasoning wraps the ingredients, which is salty, fresh, slightly sour, and has a unique mellow feeling of preserved eggs. The more you chew, the more delicious it tastes.
This dish of braised pork ribs with thousand sheets is full of golden thousand sheets wrapped in bright red sauce, soft and tasty, and full of meaty aroma. The pork ribs are stewed until they are soft and the meat falls off the bones when bitten, and the aroma makes people suck their fingers. The thousand sheets are full of gravy and taste better than meat. It makes people want to pick up their chopsticks quickly. Whether it is eaten with rice or steamed buns, I guarantee that you will want to eat more after eating it, and you will not even want to leave any soup. It is definitely a good dish to go with rice!
Shredded pork with Beijing sauce is a classic Beijing dish. The pork tenderloin is shredded, stir-fried and coated with a sweet and salty yellow sauce, which is bright red in color. Served with shredded green onions and pancakes, the sauce is rich in flavor when rolled up, the shredded pork is tender, and the onion flavor relieves the greasiness. The sauce is thick and sticky, sweet and salty, and fresh in the saltiness. It is a versatile dish that can be eaten with rice or as a staple food, with a mellow and homely flavor.