Oriental sauce

Oriental sauces, sweet and sour sauce, soy sauce, Japanese, dark, teriyaki prep quick and easy! 

The sauce s eastern normally very healthy and low calorie, give a special touch to foods like fish, salads, fondue, meat, among other dishes, but these sauces usually have too much sodium in their composition and should be consumed with discretion by those who have to salt restriction.

In China, the sauce is very salty oysters used, it is recommended for those who are allergic to shellfish, you can exchange it for a sauce like Thai, made ​​with dried salted fish.

The sauce bittersweet , as the sauce is prepared with boisin soybean dyeing rice, leaving it red, appointed to monitor the "duck pequinense" with crepes and onion s.

Another sauce highly prized in cooking Oriental is the sauce of peanuts, to accompany meat .

The sauce Shoyo , or Shoyu , and considered a salty sauce dark , has arecipe based on soy and onion and is widely used to season the Yakissobra, Chinese dish composed of vegetables.

The sauce Japanese consists of fermented soybeans with wheat, and can even be found as a sauce of soy.

For a recipe of sauce soy sauce with onion , sauté 1 small piece of ginger grated 1 onion , grated, add 1 jar of sauce soy sauce bought in supermarket and cook for a few minutes to add 2 tablespoons of cornstarch dissolved in 100ml water. Gradually add 400ml of water to boil and thicken.

The sauce soy sauce , if mixed in ¼ cup amount of a recipe with 3 tablespoons sugar, ¼ cup of sake and soft 1 teaspoon grated ginger, gives the sauce Teriyaki and should be brought to the fire to thicken and be served with meat and fish. The sauce s East are diverse and very tasty.