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.
- Rich taste: The vermicelli is very soft and tender after soaking. After absorbing the sauce, it is very tasty and smooth. The minced meat is dry and fragrant after stir-frying, and it is paired with the soft and tender vermicelli, with rich taste. - Attractive color: The sauce is fried with red oil and soy sauce, and it is dark red, which contrasts with the shiny and crystal vermicelli. The color is bright red and very attractive. - Rich taste: The sauce fried with Danxian bean paste makes this dish full of Sichuan flavor, spicy and fresh, with a few hints of spiciness in the salty and fresh, and the rich meat aroma and smooth vermicelli merge in the mouth.
The stir-fried chicken gizzards are still sizzling when they are served, and the glossy sauce wraps each slice of gizzards that are evenly cut. When you bite it, it is crispy and chewy at first, followed by the sour and spicy pickled peppers and the fragrant garlic, and the numbing taste of Sichuan pepper creeps on the tip of your tongue. The edges are slightly burnt with a bit of smoky flavor, and it makes a crunchy sound when you chew it. You can eat three bowls of rice in a row, and the sour, spicy, fresh and crisp taste is soul-stirring.
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.