The best recipes for dishes with soy sauce from pork meat, chicken, turkey, ducks, rabbit, shrimp, fish, squid, mussels. A delicious prescription of barbecue with soy sauce and boiled fat in soy sauce. How to marry meat in soy sauce: Marinade recipe

The article offers you recipes for making different meat, pickled, baked, stewed or fried in soy sauce.

Soy sauce It is not for nothing that it is so popular and loved by many culinary specialists. This dark liquid with a brackish taste and mushroom aroma perfectly emphasizes the taste of all dishes, and especially meat and fish. You can add sauce to any recipes: the first, second, salads, marinades, refueling much more.

Pork pickled in soy sauce with mushrooms: recipe

It is not difficult to cook fat and hearty pork meat - it is almost always tasty. You can surprise your loved ones with a delicious dish by combining pork and mushrooms. Soy sauce will help to emphasize the taste of these ingredients, which will not only soak the meat, but also gives him special piquancy.

Important: for the recipe, you can choose absolutely any mushrooms that you can buy: champignons, oyster mushrooms, forest, even dried.

You will need:

• Pork meat (any part) -1 kg. (You can use less so that mushrooms and meat are in equal amounts).
• Mushrooms -0.5 kg. (best to use fresh)
• Onion -1-2 pcs. (medium or small size)
• Garlic -1 head (middle or large size)
• Soy sauce -50 ml. (classic or with taste additives)
• A mixture of peppers (not acute) -0.5-1 tsp (according to their preferences)
• Salt -a few pinch (much is not needed, since soy sauce is already salty).
• Sesame seeds -1-2 tbsp. (You can not add, you need only for the supply of a dish).
• Fresh chopped greens -i need only to serve a dish

Cooking:

• It is advisable to chop the meat with longitudinal pieces as done for the dishes of "Befstrogans".
• Season the meat with spices and salt, pour soy sauce in the bowl and leave to marry at 0.5-1 hours (the longer the better).
• While the meat is pickled, cut the mushrooms with the same longitudinal pieces.
• The onion is cut in half rings and, together with mushrooms, is fried in vegetable oil until golden color.
• To fried mushrooms, meat and garlic with whole teeth are added.
• All ingredients are fried for 10-15 minutes. When the meat triggers the juice, cover the pan with a lid and languish for up to 15 minutes, stirring the dish regularly. If the liquid boils, you can add several tbsp. water and a little soy sauce (to your liking).
• Try the dish if the meat is soft, the frying can be stopped. If there is too much water in the dish, then open the pan cover for 5-10 minutes before the end of cooking and fry it over high heat.
• When serving, the dish is decorated with sesame seeds and chopped herbs.

Chicken wings in soy sauce: a recipe in a pan

It is not difficult to cook chicken wings, but not every housewife can cook deliciously. The marinade from soy sauce will help to improve the taste of this delicate meat, give it a rosy color and a crispy crust.

You will need:

• Chicken wings -1 kg. (Prepared: cleaned, washed, delete the third phalanx - there is no meat in it).
• Garlic -several teeth (to their liking and preferred acute).
• Soy sauce -approximately 100 ml. (for marinade and extinguishing)
• A mixture of peppers (acute or not) -a few pinch to taste
• Salt -a few pinch (you can not add, since the sauce is salty)
• Kari -1/3 tsp (according to their preferences)
• Paprika ground -1/3 tsp (according to their preferences)

Cooking:

• Fold the wings in dishes with a high side, they should be coated with dry spices and salt (if you want).
• In a separate bowl, mix soy sauce with crushed garlic and add several tbsp. vegetable oil.
• Pour the wings with the marinade and mix everything thoroughly so that the marinade is distributed evenly.
• This marinade should be held for 1-2 hours, after that the wings are sent to the hot oil in the pan.
• The remains of the marinade should be poured on top of the wings and frying without a lid for 20 minutes on each side on a moderate heat.

Chicken, pickled in soy sauce, with sesame seeds: recipe in a slow cooker

Snums are a tasty and very aromatic seed, which is often added to hot dishes and salads to give them piquancy. The combination of soy sauce and sesame seeds is very often found in the Asian cuisine and not in vain, the dishes using these ingredients are very tasty and appetizing.

You will need:

• Chicken meat -700-800 g (you can use chicken fillet or cut red chicken meat without skins).
• Onion -1 PC. (large, or several small ones)
• Garlic -several Zabkov (according to their preferences)
• Soy sauce -50-70 ml. (classic or with the taste of mushrooms)
• Sesame - 1-2 tbsp. (white or mixture with black)
• Coriander - 0.5 tsp. (only ground)
• Nutmeg - 1/3 tsp (ground)
• Salt - a few pinch to taste
• A mixture of peppers-0.5-1 tsp (depending on the severity of the spice)
• Fresh chopped greens for serving

Cooking:

• The chicken can be cut in any convenient way: longitudinally or cubes, large or small pieces.
• The meat is poured with soy sauce for about an hour, you can add vegetable oil to the sauce.
• A coarsely chopped hands are sent to the pan and fried to gold and as soon as the onion reaches ready, chicken is added to it.
• Mix the entire mass thoroughly and fry under a closed lid for 15 minutes. After 5-10 minutes of frying, add all the dry spices and the remains of the marinade.
• Squeeze a few cloves of garlic into the mass and add sesame seeds. Mix everything thoroughly and fry on moderate heat without a cover for another 10 minutes.
• Serve the meat, sprinkling it abundantly with chopped herbs.

Breast in soy sauce, stewed with vegetables: recipe with photo

You can supplement the lean taste of chicken fillet with juicy vegetables, for example, tomatoes, pepper, onions or eggplant. The choice of vegetables depends only on your preferences, and soy sauce and spices will help supplement the taste of the dish and emphasize its piquant taste.

You will need:

• Chicken breast (fillet) -1 kg. (approximate amount, more or less can).
• Sweet or Bulgarian pepper -3-4 pcs. (depending on how large they are, it is advisable to choose pepper of different colors so that the dish looks colorful and appetizing).
• Onion -1-2 pcs. (large)
• Garlic -a few teeth to taste
• Tomato -2-3 pcs. (large)
• A mixture of peppers -a few pinch to taste
• Soy sauce -80—100 ml. (for marinade and extinguishing)
• Salt -a few pinpers (according to their preferences)
• Fresh greens for serving

Cooking:

• The chicken breast should be washed and trimmed from it all fats and films. The meat is cut by longitudinal pieces.
• The meat should be pepper and a little added to taste (you can not do this at all due to salty taste).
• The meat is poured with soy sauce, add a little vegetable oil and mix thoroughly the entire mass so that the marinade is distributed evenly.
• Fry the onion in the oil, which should be cut into half rings.
• Add the meat to gold onion and fry it on moderate heat without a lid for 15-20 minutes.
• After this time, add tomatoes and pepper chopped into strips.
• Fry meat with vegetables for 5-7 minutes, until they let the juice.
• You should not decrease the fire, add the remaining marinade to the pan, squeeze the garlic and pour half the part of the greens.
• Cover the pan with a lid, reduce the fire and simmer for 10 minutes, mix the meat with vegetables several times.
• Before serving, sprinkle with fresh herbs, you can additionally season with soy sauce.

Chicken hearts and stomachs in soy sauce: Recipe with photo

Chicken hearts are offal that are not every gourmet “taste”. Nevertheless, having prepared this part of the chicken correctly, you can get a beautiful fragrant dish. In order for the hearts to be soft and juicy, they are marked in advance. You can also cook hearts with stomachs.

You will need:

• Hearts and stomachs -the total amount of 1 kg (you can 0.5 of each product or more hearts, less stomachs).
• Soy sauce -100 ml. (classic, without taste additives).
• Sour cream -100 ml. (any fat content)
• Onion -1 PC. (large)
• Garlic - Several Zaboks according to their preferences
• A mixture of peppers - 0.5 tsp. (not acute)
• Fresh green for extinguishing and serving

Cooking:

• The offal should be prepared for cooking: rinse them and cut off excess films, as well as fats.
• Prepare the marinade from soy sauce and vegetable oil, you can add any spices to the marinade to taste.
• Keep the offal in the marinade for at least 1-2 hours, and it is better to leave it at night.
• In hot oil, fry the coarsely chopped onion and only then add stomachs with hearts to the onion.
• Tash the offal under a closed lid in a pan for 15-20 minutes, the fire should be small.
• After 20 minutes, add the remaining marinade from the ventricles and squeeze the garlic, mix everything thoroughly, languish for 5-10 minutes.
• Next add several tbsp. Sour cream and fresh greens. Tash with an open cover for 15 minutes over low heat. In order for the sauce to become thicker, you can add a little flour and dissolve it thoroughly.
• The dish should be served with a lot of fresh herbs.

Chicken legs in soy sauce baked in the sleeve: Recipe

Sleeve - a modern culinary device that allows you to cook meat in the oven. As a result, you get a very fragrant, juicy, and most importantly - a dietary dish, because it does not require oil and is baked in your own juice. Any meat can be a stove in the sleeve, but chicken legs are marked in soy sauce are especially successful.

You will need:

• Chicken lower1 kg. (Prepared legs: washed, dried, remove all the remains of the pen and the skin on the bones).
• Soy sauce -100 ml. (you can choose any)
• Dried garlic -1 tsp (You can use several crushed fresh teeth).
• Dried ginger -1 tsp (You can also use fresh grated root).
• Lemon juice -1-2 tbsp.
• Dried dill -1 tsp (can be excluded or replaced by fresh).
• A mixture of peppers -according to their preferences
• Salt -a few pinch (you can not add)

Cooking:

• Prepared shin folds into a culinary sleeve.
• Dry spices are also poured there, lemon juice and soy sauce are poured.
• The sleeve is closed with a special seal or sticker that is included.
• Mix everything thoroughly by shaking the sleeve, so the marinade and spices will be distributed evenly.
• Leave the sleeve in the refrigerator for 1-2 hours and all this time shake the sleeve with the marinade several times.
• After that, send the sleeve on a baking sheet or a grid to the oven.
• In order for the legs to bake well, it will take approximately 40 minutes at temperatures, at least 180-200 degrees.

Marinade for a rabbit with soy sauce, stewing in a slow cooker: Recipe

The rabbit is a useful meat, but if you cook it “not correctly”, it will turn out to be dry and hard. The best way to extinguish the meat of rabbits is in a modern multicooker. You can improve the taste of meat by marling the rabbit in soy sauce and adding it during stew.

Important: the carcass carcass should be soaked in advance for several hours (or better all night) in ordinary clean or slightly brackish water. This will help the meat get rid of an unpleasant taste and become a little softer.

You will need:

• Rabbit -1 carcass (pre -processed and soaked).
• Soy sauce-100-150 ml.(for pickling and extinguishing, determine the amount of sauce yourself to taste).
• Garlic - 1 large head (you can and more, since only whole teeth will be added).
• A mixture of Italian herbs - 1 tsp
• Pepper or pepper mixture - A few pinch to taste
• Onion - 1 PC. (large)

Cooking:

• The carcass carcass should be divided into neat pieces.
• Prepare a marinade of soy sauce and vegetable oil, adding a little ground pepper to it.
• In this marinade, hold the rabbit for several hours (you can not do this if you do not have time).
• Put the rabbit in the multicooker bowl, pour soy sauce or marinade residues, add vegetable oil.
• Chop the onion in large pieces and pour a handful of cloves of garlic, mix everything so that the vegetables and meat are distributed evenly, add Italian spices and turn on the “Frying” mode.
• In “Frying” mode, keep the rabbit for 30-40 minutes, then mix and press the “Extinguishing” button for 2 hours. In the process of extinguishing, monitor the amount of liquid so that the rabbit does not burn. It is allowed to add water and soy sauce to taste.

Pork ribs in the oven with honey and soy sauce: recipe with photo

Ribs are very tasty and hearty pork meat on the bones. The meat is also fat enough and therefore it is better not to use additional oil for its preparation. The taste of ribs will help to emphasize the taste of ribs, in which you should first glue them, and then bake them. To prepare ribs in the oven, you can use any heat -resistant dishes, but it is much more comfortable and better to bake in a culinary sleeve.

You will need:

• Pork ribs -1 kg. (Choose not large or chopped in half).
• Soy sauce -100-120 ml. (classical)
• Onion -1-2 pcs. (medium or small size)
• Garlic -a handful of lobules or several crushed teeth (as you like best).
• Rosemary twig -1 sew.
• Liquid honey - 2 tbsp.
• Pepper acute mixture -0.5 tsp.
• Bay leaf -2-3 pcs. (small)

Cooking:

• The ribs are poured into the culinary sleeve, pepper, salt (if you want) are added to them, the bag is shaking carefully so that the spices are evenly distributed.
• Pour soy sauce into the bag, shake again
• The bulbs are cut into 4 parts slices and sent to the sleeve (you can even not remove the husk, just wash the onion and cut off unnecessary parts).
• Squeeze the garlic there or pierce it with slices, put a twig of rosemary and several bay leaves and liquid honey.
• In the marinade, keep the ribs for several hours and only then send to the oven for 40-50 minutes.
• The optimum oven temperature is no more than 200 degrees.

Barbecue in soy sauce, how to grain correctly: recipe

Soy sauce will become the "secret" of your delicious marinade for barbecue. Such a marinade will not only soak the meat and make it soft, but also give a thin touch of piquancy and a beautiful honey-brown tint. To make your barbecue successful, choose soft and fatty meat for example, Ocheok.

Ingredients for marinade for 2-3 kg of meat:

• Soy sauce - 1 bottle of 150 ml. (classical)
• Onion -0.5 kg. (any size is not important)
• Sparkling water -0.5 liters (highly carbonated)
• Mayonnaise -several tbsp. (any fat content)
• A mixture of peppers -1 tsp (or ordinary black ground)
• Salt -small handful (optional)
• Nutmeg -1 tsp (ground)

Important: the meat is cut into pieces, sprinkled with dry spices, onions are added to the onions of rings or half rings and poured with soy sauce. So it costs several hours. Then the meat should be poured with carbonated water, its secret is that fibers of meat are split under the influence of small gas bubbles and become softer. An hour before the frying of barbecue, the meat is smeared with mayonnaise - this will give him a ruddy crust.

Duck in soy sauce in the oven: pickling recipe, baking

Duck meat is very tasty, unlike chicken, it has a more rich and severe taste. It should be emphasized by spices and sauces to get an incredible dish. Utyatina goes well with soy sauce, no matter how you cook it: in a pan, in a slow cooker or a ducklman.

You will need:

• Duck -1 carcass (purified, gutted and prepared).
• Onion -2 pcs. (large)
• Carrot -2 pcs. (large)
• Garlic -1 large head
• Soy sauce -100 ml. (adjust the amount of sauce to your taste and the amount of salt added to the dish).
• Pepper -a few pinch
• Salt -a few pinch
• Ginger root -small piece of 2-3 cm
• Vegetable broth -1 cup (can be replaced with ordinary water).
• Bay leaf -a few pcs.

Cooking:

• Duck should be prepared and divided into pieces
• Vegetables are cleaned, chopped in large pieces and evenly folded into a ducklings with meat.
• Also add bay leaf, garlic slices, spices and ginger root (cut it into several rings).
• Pour quite a bit of vegetable oil into the bottom and soy sauce into the ducklings.
• Send a ducklman to the oven for 1 hour at a temperature of not more than 190-200 degrees.
• After this time, remove, mix thoroughly, pour the broth, cover with a lid and send the base to the oven. Keep an hour at the same temperature.

Beef in soy sauce in Chinese: recipe with photo

You will need:

• Beef pulp -700-800 g (any part can be used).
• Bell pepper -2-3 pcs. (you can use Bulgarian)
• Onion -1-2 pcs. (large)
• Garlic -a handful of lobules
• Tomato -1 PC. (large)
• Soy sauce -50 ml. (classical)
• Lemon juice -half of one fruit
• Ground ginger -1 tsp
• White sesame -1-2 tbsp.
• Fresh greens (a lot) for serving

Cooking:

• The beef is cut into stripes
• Pepper, tomato and onion chopped strips
• The meat goes to the red -hot oil with vegetables.
• Tash the oil over high heat for 10 minutes, then reduce the fire.
• Add the garlic (it should be slightly crushed with a knife, but do not crush or pass through the garlic).
• Pour the necessary spices and pour soy sauce
• Cover with a lid and languish for 10-15 minutes, then open the lid and fry until the “water” is evaporated.
• 5 before the end of cooking add sesame seeds

Frying shrimps with garlic and soy sauce: a recipe in a pan

You will need:

• Shrimps -1 kg. (Atlantic or royal, but preferably large).
• Butter -100 g (for frying)
• Garlic- Several Zaboks according to their preferences
• Pepper -a few pinch
• Soy sauce - 50 ml.

Cooking:

• Melt the butter in a pan and send peeled shrimp into it.
• The shrimp should be fried until a rosy color begins to appear.
• Add salt and pepper to taste, pour soy sauce and squeeze the garlic.
• Fry under an open lid over high heat, thoroughly mixing the shrimp, for another 5-7 minutes.

Mussels in soy sauce with garlic: a recipe in a pan

How to cook:

• Melt a little butter in a pan
• Send mussels to hot oil (approximately 500 g).
• Pour 50 ml. soy sauce and juice of half lemon
• Fry stirring for 5-7 minutes
• Squeeze several cloves of garlic in the mussels
• Fry for another 3-4 minutes
• You can add your favorite spices to taste: dried basil, oregano, mixture of peppers

Fish in soy sauce, mackerel, pollock in the oven: recipe

You will come in handy:

• Fish (tushka of pollock or mackerel) -600-700 g.
• Potato -2-3 pcs.
• Onion -1-2 pcs. (large)
• Garlic -several Zabkov
• A mixture of Italian herbs -1-2 tsp (according to preferences)
• Lemon juice -1-2 tbsp.

Preparation:

• Grease heat -resistant dishes inside
• Potatoes should be cleaned and cut into rings, put in a layer on the bottom.
• On top, onions, sliced \u200b\u200bby rings, salt and pepper.
• On top of the onion, mackerel is placed, in advance by spices and flavored with lemon juice.
• Soy sauce is mixed with crushed garlic and the remnants of Italian herbs. This dressing is watered with a dish and sent to the oven for 45-55 minutes at temperatures of 190-200 degrees.

Squids in soy sauce: baking recipe in the oven

You will come in handy:

• Pink squid -1.5 kg. (these are approximately 6 carcasses)
• Cheese -100-150 g. (Hard, fat)
• Mayonnaise -several tbsp.
• Soy sauce -50-70 ml. (try and adjusted your preferences).
• Garlic -a few lobules
• A mixture of peppers -to your liking

Cooking:

• Calmes carcasses are prepared for baking, they should be washed and peeled.
• The dishes in which you will bake squid should be lubricated with oil. At the bottom of the dishes, if you want to put a layer of potatoes chopped with thin rings.
• Prepare the sauce: mix mayonnaise, soy sauce and crushed garlic, pepper.
• Lubricate the potatoes with this sauce, gently and beautifully spread the carcasses of squid, pour the sauce again.
• The squid is sprinkled with grated cheese and sent to the oven for 40 minutes. There it should be kept at temperatures at 180-200 degrees.

Lard in soy sauce: how to cook when adding a sauce?

Boiled fat - a delicious dish. He can add piquancy to him with a few secrets:

• For cooking, choose fat with a thick meat slot.
• Cooking should be boiled in a plastic drop (several waders so that moisture does not penetrate inside) in a saucepan on a moderate heat.
• Fold the lard in the waders and squeeze out a few cloves of garlic into it, add a handful of onion husk, a little salt and a few tbsp. soy sauce.
• Cook the fat should be approximately 1-1.5 hours.

Lamb in soy sauce, stewed in a slow cooker: recipe

You will need:

• Mutton -1 kg (any part, pre -soaked meat in water).
• Soy sauce-100-150 ml.(for pickling and extinguishing, determine the amount of sauce yourself to taste).
• Garlic - 1 large head (you can and more, since only whole teeth will be added).
• A mixture of "hops-sunels"-1 tsp
• Pepper or pepper mixture - A few pinch to taste
• Onion - 1 PC. (large)

Cooking:

• The meat should be divided into neat pieces.
• Prepare a marinade of soy sauce and vegetable oil, adding a little ground pepper to it.
• In this marinade, hold the meat for several hours (you can not do this if you do not have time).
• Put the lamb into the multicooker bowl, pour soy sauce or marinade residues, add vegetable oil.
• Chop the onion in large pieces and pour a handful of cloves of garlic, mix everything so that the vegetables and meat are distributed evenly, add spices and turn on the “frying” mode.
• In “Frying” mode, keep the rabbit for 30-40 minutes, then mix and press the “Extinguishing” button for 2 hours. In the process of extinguishing, monitor the amount of liquid so that the rabbit does not burn. It is allowed to add water and soy sauce to taste.

Symga and pink salmon in soy sauce: pickling and frying recipe

Frying the fish is quite simple, just put it in hot oil and hold it on moderate heat from 5 to 7 minutes on each side. But the secret of delicious fish is far from frying, but in how carefully you will marry it. The most delicious fish that refers to “noble varieties” (salmon, trout, pink salmon, salmon).

Hold 30-40 minutes of red fish steaks in such a marinade:

• Soy sauce -50 ml.
• Lemon freshly squeezed juice -2 tbsp.
• Garlic -1-2 pressed slices
• Pepper mixture (not acute) -a few pinch
• Salt -1-2 pinch
• Dried basil -a few pinch

Chop in soy sauce on a cheese crust: recipe in the oven

You will need:

• Meat chick -several pieces of beaten meat
• Soy sauce- by eye (in marinade and baking sauce)
• Tomato-1-2 pcs. (depends on the amount of meat)
• A mixture of sharp peppers - Several a pinch
• Salt - Several a pinch
• Mayonnaise - several tbsp.
• Hard cheese - 100 g.

Cooking:

• The meat is beaten off, salted and seasoned with pepper
• The meat should be poured with soy sauce and hold for 20-30 minutes
• After that, the meat is laid out on a baking sheet
• A tomato ring is placed on each piece of meat
• A baking sauce is prepared from the residues of soy sauce after pickling by mixing it with mayonnaise, you can add crushed garlic.
• The sauce is mixed with grated cheese and a spoon is placed on each chop.
• The meat is baked for 35-40 minutes at medium temperatures, not more than 180-200 degrees.

Video: "In Chinese meat with soy sauce"