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Homemade soy sauce

This sauce has become indispensable on every kitchen table. At home, it is almost impossible to cook such a sauce, but it is similar to the original for every housewife. Here is one of the options for homemade soy sauce. Since Koji fungus is not easy to find in the store, we will replace it with soy.
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Homemade soy sauce
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 39 % 26 g
Fats 39 % 26 g
Carbohydrates 21 % 14 g
386 kcal
GI: 67 / 0 / 33

Cooking method

Cooking time: 30 min

Boil the beans until they become soft. We grind it into a homogeneous mass with a blender. Pour in the broth liquid (chicken broth). Add soft pieces of butter, flour. Salt. Mix thoroughly. We cook on medium-intensity heat. Stir constantly during cooking. So a simple analogue of real soy sauce is ready.

Caloric content of the products possible in the composition of the dish

  • Whole durum wheat flour fortified - 333   kcal/100g
  • Whole durum wheat flour universal - 364   kcal/100g
  • Flour krupchatka - 348   kcal/100g
  • Flour - 325   kcal/100g
  • Butter 82% - 734   kcal/100g
  • Amateur unsalted butter - 709   kcal/100g
  • Unsalted peasant butter - 661   kcal/100g
  • Peasant salted butter - 652   kcal/100g
  • Melted butter - 869   kcal/100g
  • Dried, uncooked soybeans - 403   kcal/100g
  • Boiled soybeans - 130   kcal/100g
  • Mizo Soybeans - 171   kcal/100g
  • Raw sprouted soybeans - 46   kcal/100g
  • Soy flour with full fat content - 421   kcal/100g
  • Skimmed soy flour - 326   kcal/100g
  • Refined soybean oil - 899   kcal/100g
  • Soy - 403   kcal/100g
  • Broth - 15   kcal/100g

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