What are the dishes that don t have soy sauce, and what are the dishes that are made with soy sauce?

One. Stir-fried shrimp, vegetables, especially light-colored ones such as water chestnuts, etc., are not easy to put soy sauce! These dishes are required to look and taste refreshing, so the seasoning is lighter! Share a dish of bean shrimp here!

Ingredients for bean shrimp: fresh prawns, edamame, water chestnut, green onion and ginger, cooking wine.

Salt, peppercorns, spices, cumin.

cloves, dried red peppers, bay leaves.

Eggs, starch.

Bean shrimp method:

1.Wash the edamame and cut off both ends, so that it is easy to cook and taste during the cooking process! Add water to the pot and put the processed edamame, add salt, sugar, peppercorns, ingredients, cloves, cumin, bay leaves, cover and cook for 10 minutes.

2.Wash the prawns and remove the heads and skin. Remove the sand line on the back of the shrimp, otherwise it will affect the taste!

Cut from the back to make raw shrimp and shrimp blanks. Take a clean glass bowl, put the shrimp in it, add green onions, ginger slices, cooking wine, and white pepper to marinate well, remove the fishy and increase the flavor and flavor.

Knock the eggs into a bowl, beat the egg mixture, dip the shrimp meat in the egg mixture, and coat with starch.

3.Add oil to the pot, pour in the shrimp and fry until golden brown after the oil is hot, remove and wait for the oil temperature to rise some, pour in the shrimp again and fry it, the shrimp will become golden shrimp balls, crispy on the outside and tender on the inside, with the aroma of fried eggs! Drain the oil and set aside! The golden and crispy shrimp are so cute!

4.Edamame peel out the beans, wash and peel the water chestnut, and cut into small cubes! Add some base oil to the pot, stir-fry the green onion and ginger slices until fragrant, pour in the edamame and water chestnut dices and stir-fry, pour in the shrimp balls, add a little salt and stir-fry out of the pot!

The shrimp balls are crispy on the outside and tender on the inside, crispy and delicious, and the water chestnuts are crisp and slightly sweet, neutralizing the saltiness of the dish. Coupled with the rich aroma of edamame, this compound flavor is unforgettable!

Although soy sauce is a condiment that many people like, there are still some people who cannot eat soy sauce for the sake of their health or for some scars on their bodies. Because eating soy sauce can easily lead to scar hyperplasia and leave scar marks. When people stir-fry vegetables, many dishes like to add some soy sauce to enhance the flavor.

This also makes it very difficult to find dishes without soy sauce, so what dishes exist in life without soy sauce?

1. Scrambled eggs with tomatoes:

Ingredients]: 3 eggs, 150 grams of tomatoes, 4 tablespoons of vegetable oil, appropriate amount of salt, monosodium glutamate, 1 tablespoon of sugar.

Steps]: 1. Wash the tomatoes and blanch them with boiling water, peel and remove the stems, slice them and set aside.

2. Crack the eggs into a bowl, add salt, and beat well with chopsticks to set aside.

3. Heat 3 tablespoons of oil in a wok, fry the eggs in the pan and set aside.

4. Heat the remaining oil, stir-fry the tomato slices, add salt and sugar and fry for a while, pour in the eggs and stir-fry a few times.

Note]: When stir-frying this dish, it should be cooked quickly.

Second, on the soup bean sprouts.

Ingredients: 1 board of bean sprouts, 1 shiitake mushroom, appropriate amount of minced garlic, appropriate amount of chicken powder, appropriate amount of salt, appropriate amount of dried scallops.

1.Wash the bean sprouts and soak the mushrooms in water and wash them.

2.Put a small amount of oil in the pot, add minced garlic after heating, add shiitake mushrooms and stir-fry until fragrant, then add bean sprouts and stir-fry.

3.Add an appropriate amount of chicken powder, salt, dried shellfish and water and stir well.

4.Bring to a boil and serve.

3. White radish pork rib soup.

Ingredients: pork ribs, white radish.

Seasoning: salt, chicken essence.

Production method: 1. Wash and drain the pork ribs, blanch them in a pot of boiling water, pour out the water, put ginger slices and pork ribs in another pot of cold water, drop a little vinegar and boil the pressure valve for about 20 minutes.

2. Wash the radish and cut it into cubes, put it in the stewed pork rib soup and bring to a boil over high heat.

3. Cover and change to low heat and cook for about 10 minutes until the radish is cooked, add a little salt and chicken essence out of the pot.

There are many dishes without soy sauce, such as tofu brain, crucian carp stewed tofu, white-cut chicken, salted duck, vegetarian chicken, and so on.

Stir-fry all kinds of vegetables. Hot and sour shredded potatoes or something

Steamed eggs, egg broth.

Steamed crucian carp soup. Chicken broth or something.

Fried tofu.

In the process of cooking, you can also choose not to pour soy sauce, so there are many types.

There are too many leek eggs, chili eggs, and cabbage stewed tofu. Many dishes that need to brighten up the color do not like the adhesion of soy sauce.

If you don't have soy sauce, you can mix all kinds of cold dishes without soy sauce, and it is delicious with vinegar and garlic.

What are the dishes with soy sauce, and dishes without soy sauce can be based on the general green vegetables without soy sauce.

Summary. Dear, I'm glad to answer for you: what are the dishes made with soy sauce. The solution is that there is a duck with soy sauce, boiled pork belly in soy sauce, fried pork cubes in meat sauce, shredded kelp in soy sauce, and pickled melon in soy sauce.

Kiss and take the letter, I am happy to answer for you: what are the dishes made with soy sauce. Answer: There is a duck with soy sauce, boiled pork belly in Lingku's soy sauce, fried pork dices in meat sauce, kombu shreds made in Zhiwanglun soy sauce, and Huang melon pickled in soy sauce.

It is subdivided into cold noodle soy sauce, hei wheel soy sauce, tempura soy sauce, sashimi soy sauce, and soy sauce for picklesIt is said that the birthplace of soy sauce rape is Shandong Province. There are also people who say that if there is a sashiko with soy sauce, there should be a soy sauce raise. Soy sauce rape is made with coriander, peanuts, large coarse green onions, radish, cabbage and other rock vegetables added to soy sauce cooking, do not put oil, soy sauce is delicious, make a large pot can be eaten for a long time will not be bad.

Kiss Many dishes are cooked without the spice of soy sauce. braised pork and other braised dishes, such as braised chicken, braised duck, braised pig ears, red braised phoenix feet, etc.; Braised dishes, such as braised pork, braised beef mountain preparation, dry braised beef, braised fish, braised chicken wings, braised squid, braised chicken nuggets, braised hairtail, braised lion's head in braised shirts, etc.; Sauce-flavored dishes, such as roasted eggplant, roasted kidney beans, award-winning tripe, etc., and some cold dishes are also more or less inseparable from soy sauce.

Soy sauce rape. This is a unique dish in Longkou, Shandong Province. It's also a famous place.

The source of this is the evolution of soy sauce made by the local method in the past. Now that no one makes their own soy sauce, it is more convenient and trouble-free to use the soy sauce they bought to make this dish.

Every early winter, basically every household will do it. This is because the raw materials for making soy sauce rape are abundant in this season, and the temperature is low in this season, which is easy to store. Now every household has a refrigerator, so you can make it all year round.

There are more ingredients, but they are not expensive to eat.

Two catties of soy sauce. Half a Chinese cabbage, remove the cabbage sum, and tear the rest for later use.

Two pounds of coriander, tear it open and wash it for later use.

Blanch the torn cabbage and coriander in hot water.

Green onions (not too big) can be ten or eight, one pinch and two cuts.

A pound of soaked kelp is cut into long cubes.

Two turnips, cut into long flat strips.

A pound of ginger is cut into large slices with the thickness of the back of a knife.

Peanuts and soybeans are each a pound and soaked overnight. Then add water and bring to a boil. Cook until seven or eight are ripe.

Five or six star anise, an appropriate amount of peppercorn skin.

The above materials can be added or subtracted according to each person's preference.

Put soy sauce in a pot, then put the above ingredients together in the pot, bring to a boil over high heat, and then simmer over low heat. Until the vegetables are crispy, the soybeans and peanuts are soft and glutinous, and then they are ready to cook.

The steaming soy sauce rape is full of fragrant sauce and umami, which makes people salivate and have a great appetite.

After the soy sauce rape is cooled, it can be placed in a low temperature place, and it will not be bad for a short time. When you eat again, you don't need to heat it, you can eat it cold.

Soy sauce rape is rich in vitamins and nutrients because it is a combination of various ingredients. And they are some common ingredients in daily life, delicious and inexpensive, and the method is very simple, which is deeply loved by the public. You might as well give it a try!

Sauce, did you eat it right? ——Lingering aftertaste is the designation of soy sauce has its own unique development process, sauce first refers to meat sauce as a food, then develops into various sauces based on seasoning, and finally on the basis of various sauces, soy sauce is born. In this section, we'll talk about soy sauce.

Li Shizhen of the Ming Dynasty has made the following record of the production method of soy sauce in the "Compendium of Materia Medica": "Use three buckets of soybeans, boil millet in water, and mix with 24 catties of noodles and pickled ......."Collect. In the Qing Dynasty, various soy sauce workshops sprung up, and the extraction of soy sauce began to be called "pumping".

The natural color is called "light soy sauce", and those that are re-dried in the sun to increase the color and make the sauce taste stronger, are called "dark soy sauce".

The invention of soy sauce is a great contribution of our ancestors to human food culture. The nutritional value of soy sauce is relatively high, containing as many as 17 kinds of amino acids, as well as various B vitamins and a certain amount of calcium, phosphorus, iron and other trace elements, but its salt content is also very high, and people should be careful when eating.

The salt content of soy sauce is about 18, which is about 1 gram of salt per 6 ml of soy sauce. The salt in soy sauce is added both to flavor and to prevent the soy sauce from spoiling. People with diseases such as high blood pressure, kidney disease, pregnancy edema, heart failure, etc., should usually consume it with caution, otherwise it will lead to worsening of the condition.

People often put some soy sauce in stir-frying, which not only adds color to the dish, but also enhances the flavor. Soy sauce has two uses: heating and cooking and cold dressing (pointing, dipping, etc.), but many people do not pay much attention to the choice when buying, and often only have one at home, whether it is stir-fried or cold salad, it can cause health hazards.

Experiments have shown that dysentery bacilli can survive in soy sauce for 2 days, paratyphoid bacillus, salmonella, pathogenic Escherichia coli can survive for 23 days, and typhoid bacillus can survive for 29 days. For the sake of safety, soy sauce is best cooked and generally kills these bacteria when heated.

If you want to make cold sauce, it is best to choose a special cold soy sauce, which has stricter microbial indicators than cooking soy sauce. The national standard stipulates that the total number of detected colonies per milliliter of soy sauce used for cold salad should not be greater than 30,000, and even if it is eaten raw, it will not endanger human health.

During the cooking process, remember to add soy sauce afterward. Boiling at high temperatures for a long time will destroy the nutrients of soy sauce and lose its umami flavor. Therefore, soy sauce should be placed just before it comes out of the pan.

Especially when stewing meat, soy sauce should not be put early, because soy sauce can accelerate the coagulation of protein in the meat, so that the meat is not easy to cook, and soy sauce is best put in when the meat is medium-cooked.

Soy sauce is not a must-have for every dish. For example, green leafy vegetables do not need to be put in soy sauce. Because green vegetables will become very ugly when soy sauce is added, and there is no appetite.

No, because soy sauce plays a role in toning, vegetables and the like do not need to be put so as not to spoil the color of the dish.

Not necessarily, some dishes don't need soy sauce, and some dishes are more delicious with soy sauce!

Pickles generally refer to pickled vegetables that have a unique taste. There are many pickled dishes, which are suitable for those who make snacks with congee and side dishes. The pickling method of pickles is very simple, you can pickle many dishes, and it is nutritious. Pickled cucumbers are more common, and you can also pickle cabbage.

Pickled snow red. After washing the snow red, tie it into handfuls, 3-4 catties each. It is necessary to arrange the root pressure leaves in the cylinder, sprinkle salt layer by layer, and press the top of the cylinder. Pour the cylinder once every two days, take out the third time and knead the handle, and salt it for 7 days after the finished product.

Pickled cabbage. Cut off the roots of the cabbage, peel off the old gang, and then cut the roots into 4 or 6 petals, keep the vegetable tips connected and not scattered, and then put it into the tank, sprinkle salt layer by layer, pour the tank once a day, and wait for Soqing to be salted after the finished product.

Pickled eggplant. The eggplant is selected, washed, steamed in the pot for eight years, and then cooled out of the pot and sandwiched with the filling (peel and crush the garlic, add a small amount of salt and coriander, and open the cooked eggplant to the filling) A layer of eggplant and a layer of salt are marinated in the tank, and the finished product is finished after 20 days.

Pickle. Add lime (calcium oxide) to water to make 7-8 Baumé.

Lime milk (calcium hydroxide.

Immersion. Soak the cucumbers in lime emulsion for 7 to 8 hours. During the soaking process, turn and mix every 2 hours or so until the cucumber is in the middle of the hand and spit out small foamy droplets (which is a reflection of the lime emulsion beginning to seep into the melon).

After another half an hour or so, the cucumber can be removed. Put the soaked cucumbers into a clean empty jar, put a layer of melons, sprinkle a layer of salt, and sprinkle the salt evenly. Once the jar is filled, sprinkle with another layer of cover salt.

After that, let it stand for a day and night, when the melon body begins to shrink and the brine appears on the tank surface, the stone can be pressurized. Keep the brine soaked in the melon noodles 1 to 2 inches deep, and cover it to prevent pollution, and do not add raw water. Using the above method, some cucumbers are pickled in a small jar in May every year, and when they are eaten during Qingming the following year, the cucumbers are still green and taste the same as those pickled in the old method.