Meat in soy sauce: lamb, beef, chicken and pork ribs

In order to cook meat in soy sauce from pork ribs, it will take

0,50 kg of ribs of pork;
0.30 kg of soybean beans;
30 g of soy sauce;
50 g of starch flour;
salt to taste;
pinch of sodium glutamate (optional);
2 tbsp. l. cognac or wine;
a little sugar;
half-bulbs;
pinch of ginger (powder);
black pepper ground.

Recipe.

We pre-soak the beans (about a day). Calculate 100 g of dry beans to obtain 400 g of soaked.

Meat is cut with long pieces about 3 cmeach and marinated for about 2 hours in a pre-prepared mixture of soy sauce, sodium glutamate, salt, wine, finely chopped onion, sugar, ground pepper, ginger, wine and a quarter of a glass of water.

Starch flour is brewed in boiled cold water. The mixture should be brewed and drained of excess water. Then put it in marinated meat and mix thoroughly.

Swollen beans are laid out to the ribs in the marinade, mixed and unfolded along the bowls.

We put all this in a steamer and cook for 2 hours.

After the necessary time, turn off the steamer and get the bowls. 1 cup - 1 serving. Very convenient, is not it?

Of course, this recipe is long in terms of cooking. But believe me, the result is worth it. The ribs turn out to be tender, and the soy sauce will give the meat and beans some kind of piquancy.

Beef in soy sauce hastily

The recipe of this dish will be very usefulworking housewives, as for the preparation of beef it takes about 2 hours, and after work often there is neither the strength nor the time. Beef is hastily cooked for only 30 minutes, but the meat is not soft and not hard, but as it should be. Consider also the fact that the maximum amount of vitamins remains. Soy sauce in the ready-made dish is almost not felt. Necessary products for 3 servings:

beef meat - 0.50 kg;
a large onion - 1 piece;
red hot pepper - to taste;
soy sauce - 100 ml;
garlic - 2 tooth.

Recipe:

Meat is cut perpendicularly to the fibers on thin blocks of 40 mm in length and 15 mm in width, as in beef Stroganoff. And the fineness of the pieces depends on the speed of their preparation.

Sliced meat is laid out in a bowl with high edges for pickling.

Then the meat should be poured over with soy sauce and leave to marinate in the cold for 3-4 hours or all night. For example, you can marinate in the evening, and cook the next day after work.

Finely chopped, mixed, garlic and onions. Then it is fried in hot oil until it is transparent. In the frying, you can add a little hot pepper to taste.

In a frying pan with onion and garlic, the meat is spread and mixed in sauce.

All this is stewed on high fire for 15-20min. While meat does not allocate juice, it needs to be stirred, then simply covered with a lid. If necessary, water is added. Typically, the meat gives off enough juice, but if you want more gravy, you can add water. In the event that it turned out that the dish is salted, water can also adjust the taste.

After 15 minutes, the dish can be served.

This dish is suitable for any side dish or vegetables. Of course, the quality of meat affects the cooking time, but, in any case, it will take no more than 25 minutes. The main thing is to turn off the cooker in time, otherwise the meat will simply fall apart. Taking this recipe as a basis, you can prepare something more unusual. The only condition is that all this must be eaten one time. A minute before the readiness, large-chopped pieces of Bulgarian pepper and cucumber are added. For this dish, as a side dish, boiled rice or fresh vegetables are perfect.

Chicken meat in sauce

Quite interesting taste gives a combination of chicken andsoy sauce. Many mistresses use soy sauce for marinade. It turns out quite tasty and fragrant. According to the Japanese and Chinese national recipes, the chicken can be marinated in soy sauce, sake or wine vinegar, flavored with various spices. Sometimes honey is added to the marinade. This type of marinade is perfect for a goose or duck. And the longer the meat is in the marinade, the tastier and better it turns out. Necessary for the recipe products:

chicken ham - 2 pcs .;
white wine - 6 tbsp. l .;
sauce soy - 6 tablespoons;
a pinch of sugar;
seasoning for chicken - to taste;
pinch of paprika;
several cloves of garlic;
onions - 1 pc .;
pinch of curry;
salt - to taste,
hot pepper (optional).

Recipe.

Chicken thighs are sprinkled with salt and pepper andput aside for a while while preparing the sauce. Those who follow a diet, it is recommended to remove the skin from the legs, because it contains the greatest amount of cholesterol. If you take chicken breasts instead of chicken breast, which almost does not contain cholesterol, then the dish will get even more dietary. You can not be afraid that the breast will turn dry, because it will be pickled in sauce.

Separately, in a high cup, stir curry,seasoning for chicken and soy sauce. Seasonings are added to taste. In addition to those specified in the recipe, you can use other seasonings, most suited to the taste of the cook to chicken. For piquancy, you can add a pair of cloves of garlic. It will add spice and add extra flavor to the dish. For those who prefer spicy food, you can add ground red pepper.

To add spice, add white saucewine, a little sugar and paprika. All the ingredients of the sauce are thoroughly mixed. Then, in a cup with sauce, add chicken meat and marinate for at least an hour. It is best to pickle 3-4 hours. Meat in a cup for the time marinovki clean in the refrigerator. For more rapid absorption of marinade on meat, longitudinal incisions can be made.

Pre-prepared foil wrappedseparately each ham. By the way, so that the foil does not stick, it can be processed with olive oil. On meat before wrapping, you can lay, chopped onions and garlic, cut into plates. For fans of baked vegetables, you can add two small-cut carrots (one per envelope).

We spread the chicken meat wrapped in a foil on a baking sheet and bake at a temperature of 180 ° for 30-40 minutes until it is completely ready.

Cook the chicken in a dish and serve with greens.

A good side dish to this dish will be:

baked potatoes;
mashed potatoes;
friable boiled rice.

The piquant taste of the sauce is transferred to the meat, and itbecomes simply delightful. As a garnish, baked or stewed vegetables can also perform. The main thing is that the garnish does not have a pronounced taste. Such a very simple and low-cost dish can surprise even the most sophisticated gourmet.

Steak from a young lamb in soy sauce

Necessary products for 6 servings:

steak from young lamb on the bone - 6 pcs .;
sauce for marinade soy - 0,35 l;
onion - 2 large heads;
Cumin - 1/2 tbsp. l. ;
coriander - pinch to taste;
ground black pepper - 1/2 tbsp;
iodized salt - to taste.

According to this recipe for cooking steaksit takes 2 hours. Recipe: When using frozen steaks, they must be thawed in the refrigerator for about 8 hours (you can leave it overnight). It is not recommended to remove vacuum packagings. Before you start cooking, you need to remove the packaging and allow to settle steaks in a room with a temperature of 23-25 degrees for about 4 hours. The proposed recipe uses a pair of young lamb. To make this meat "ripe", steaks are wrapped in linen napkins and cleaned in the refrigerator for 24 hours. Before you start pickling meat, steaks need to stand at room temperature for 3-4 hours. Thanks to this, steaks will be evenly fried when cooking. Marinade is prepared according to a classic recipe. The onion is ground with a blender into a mushy state, which will allow it to give the meat its unique flavor. In the mortar crumble the cumin with the coriander. Salt and pepper are added. With this mixture, properly fill the meat. Then the soy sauce is poured into the dishes. The meat is laid out on top, then the marinade. It is necessary to mix everything thoroughly. If desired, the meat is marinated within 3-12 hours. In order to properly prepare steaks, you need to prepare the coals so that the heat was strong, but without the tongues of flame. It should be noted that the distance between the coals and meat varies from 10 to 15 cm. The steaks are laid out on the grill, already sufficiently heated, and fried for 1-2 minutes. Then the lattice turns over, and the same happens with the underside of the steaks. This procedure is repeated 2 times. After that, the temperature is reduced and the meat is brought to readiness. After the steak is ready, it is laid out on a board, covered with foil and left in this form for 10 minutes. This is very important, because at this time the meat will finally become saturated, it will become fragrant and soft. Cooked steaks are immediately served to the table, as the mutton fat quickly solidifies and the dish loses its flavor. You can cook vegetables on the grill.