To our country the soy-bean sauce is delivered in the packed small bottles, made, as a rule, at the South Korean or Chinese plants. It has pleasant aroma and a sharp taste. Color - from light brown to dark brown. The soy-bean sauce is added to various vegetable, fish and meat dishes. It doesn't demand a specific mode of storage and the long time keeps the flavor profiles. The soy-bean sauce can be prepared also in house conditions though it and is rather difficult.
It is required to you
- Soybeans - 120-130 grams;
- desi - 3 tablespoons;
- chicken broth - 70 milliliters;
- wheat flour - 1 tablespoon;
- sea salt - to taste.
Instruction
1. Take soybeans and boil on average fire. It is necessary to cook them until they don't become soft.
2. Shift them to a colander that from them excess liquid flew down.
3. Place in an iron bowl and carefully pound that kasheobrazny weight turned out.
4. Add chicken broth, a desi, flour and salt. Mix, put on fire and bring to the boil.
5. That's all! The soy-bean sauce prepared by your hands is ready-to-serve.