If you ask anyone, even the most experienced cook, what is his favorite marinade for meat, then it is unlikely that he will be able to get a clear answer from him. Indeed, for many centuries of its existence, mankind has accumulated an incredible number of recipes for their preparation. Yes, we didn't agree. Just for centuries. Because the ancient Egyptians were the pioneers in this matter. To keep the meat fresh, they dissolved sea salt in water and then soaked it in this brine. Later, in Southern Europe, salt was replaced with vinegar. And cooks liked this marinade for meat so much that even today, despite the abundance of recipes, it finds its application. Over time, people thought of adding all kinds of seasonings - herbs, spices - which gave marinated meat a special taste.
The main components of marinades
Any marinade that exists today for meat is simply obliged to have three basic ingredients in its composition. This is a flavor, some kind of acid and fat.
The acidic environment causes the meat fibers to soften, resulting in a more tender dish. Fat (usually oil) envelops the meat, as a result of which the juice remains inside during cooking. Well, with flavors and without explanation, everything is clear. They give the dish an aroma and a finished taste.
And now a few words about each component. As an acid, as a rule, all types of vinegars available to modern chefs are used. Also great for these purposes are kefir, yogurt, sour lemon juice, pomegranate). Mayonnaise has also proven itself well, which, in fact, contains all three basic ingredients (if it is with aromatic additives).
As for fats, it all depends on the "nationality" of the cuisine. So, in the Mediterranean they prefer olive, and in the East they often use sesame.
Perhaps the mentioned nationality also affects the type of aromatic additive. So, for example, in Chinese cuisine almost every second marinade for meat contains garlic, green onion and ginger. The French love to add vegetables (carrots + onions + celery). Mexicans love spicy marinades, which is why almost every one of them contains hot peppers.
In general, by and large, marinade for meat is fertile ground for the activities of a culinary specialist. Here you can experiment and almost every day create your own masterpieces, while not forgetting, however, about the basic rules of pickling. What, in fact, will be discussed further.
Basic pickling basics
As a rule, almost every used for does not require cooking. But there are exceptions. Let's say the French prepare a marinade of boiled red wine, adding juniper to it. But Mexicans sometimes bake their favorite peppers before adding them to the sauce to give the marinade a richer, somewhat smoky flavor.
As for dishes: you need to take containers that do not react to acid. For this reason, metal or aluminum utensils will not work. Take containers made of porcelain, clay or glass. It is not at all necessary that the marinade completely covers the meat. Pieces can be simply turned over or mixed from time to time.
As for cooking time. Follow the requirements of the recipe. The principle of “let it stand a little longer” does not apply here. Meat that has been in the marinade for too long can simply become tasteless, sour.
And the last. Before the cooking process itself, be sure to make sure that the marinade is stacked from the pieces. Because they are wet, for example, on a grill, they will be stewed rather than fried.
And remember: you can not reuse the marinade. It has too many bacteria. Even if you want to water them during frying, say, barbecue, do not be lazy, put the composition in a saucepan on the stove and quickly bring (but do not boil!) To a boil. Believe me, you will be healthier.
Well, that's enough theory, I think. Let's move on to practice. So, recipes for meat marinades. Begin!
The easiest way
Naturally, this will be a marinade for meat with vinegar. By and large, almost everyone who cooked shish kebab previously kept it in this composition. What, exactly, gives such a marinade? Soft meat. No more. But sometimes this is enough.
For cooking, we need three hundred grams of onion, a glass (with a volume of 250 milliliters) of ordinary vinegar (nine percent), black peppercorns and, of course, salt. It will not be superfluous and a bag of seasoning - special, just for barbecue.
How to cook
We cut the pork (preferably) arbitrarily, into pieces of the size we need, put the meat in a container. Mix the onion cut into rings with seasoning, salt and, of course, vinegar, add all this to the meat. Then we add water (cold, but boiled) so that the marinade completely covers our future barbecue. Pour peppercorns there, you can add a couple of bay leaves. All. We put it in the refrigerator all night. And in the morning you can go on a picnic and fry a barbecue.
We complicate the composition
As we have already mentioned, preparing meat marinade is a creative process, and therefore nothing prevents us from improving the first recipe. Why take the same onion (three large pieces will be enough), four cloves of garlic, three teaspoons (do not overdo it!) sweet paprika, a pinch of hot pepper, a large lemon and a couple of tablespoons of banal sunflower oil. A bunch of parsley will not be superfluous.
Cut the onion into rings and mix it with finely chopped garlic. Add peppers, pour in oil, salt, squeeze the juice from our large lemon. We leave for thirty minutes. During this time, it will be just possible to prepare the meat - wash and cut into pieces of the desired size. And after the specified time, we add the meat to the marinade prepared by us, after which we forget about it until the morning. As for parsley, it can also be chopped along with onions and garlic. It will give the marinade a more interesting taste. But here we must be more careful. Those who do not really like this greens may not like the smell of the finished dish.
However, what are we all about barbecue. Not so often, unfortunately, today we manage to get out on a picnic. But at home, you just have to cook every day. So let's talk further about other recipes that will be useful to housewives in everyday conditions.
Marinade for meat for frying in a pan
How often does it happen that there is simply no time to cook! Of course, a good piece of meat is able to saturate any, even a demanding and extremely capacious male stomach. Truth prepared for hastily, it is far from always able to please ours. What to do in this case? Of course, use the meat marinade! Not only fresh pieces are suitable for frying in a pan. The meat can also be marinated. And do it in the evening. And after work, quickly cook a delicious dinner out of it.
Take a glass of any (brand does not matter) beer, a few (four things will be enough) garlic cloves, a teaspoon of such a wonderful seasoning as thyme, lemon, ground pepper (red). Mix all this, just do not forget to cut the citrus, and then put portioned pieces of meat in the marinade. Just remember: you need it to lie in this mixture for at least two hours. Well, the best thing, of course, is to leave it overnight. All. The meat that has been in such a marinade will be very tender, soft and unusually tasty. And no one will dare to reproach you that "today we have overdried soles for dinner again."
"Instant" marinades
Didn't have time to cook meat for tomorrow evening? No problem! There are instant ways to help make it soft and tasty. We look in the refrigerator. And if there is mayonnaise and tomato sauce, then we rejoice. Mix them, add chopped garlic + your favorite seasoning. Half an hour of pickling, ten minutes of cooking - and a great dinner is on your table.
And you can mix yogurt or sour cream with finely chopped onions and pickles. It's also a great marinade for grilled meats. Just do not forget to add, of course, seasoning. Whichever one you like best.
Marinade for meat with soy sauce
The latter is an excellent replacement for vinegar, which is already pretty fed up with everything. Marinade with soy sauce goes well with all types of meat. And it's very easy to cook it. To do this, take a hundred milliliters of the sauce itself, the juice of half a lemon, mix. Crush the garlic clove, add to the previous ingredients. Season this mixture with a quarter teaspoon of ground pepper. And add a pinch of basil.
Just remember: do not add salt to the marinade. After all, the sauce itself contains a lot of it, so be careful, try the composition during cooking. By the way, this marinade is quite “fast”. Beef can be kept in it for no more than three hours. So be sure to take note of this method.
small digression
And since we are talking about soy, I would like to say a few words about another product from it, which some call meat. Everyone has their own taste, as they say. healthy eating- this is, of course, very good. However, such meat, albeit very healthy, is far from always pleasing with its smell, and even more so with its taste. And here the marinade will come to our rescue. For soy meat there are not so many options for its preparation, however, in any case, there is something in the culinary piggy bank.
So, let's arm ourselves with coriander grains (half a teaspoon will be enough), turmeric (a third of the same spoon), cardamom (we take the same amount), a tablespoon of lemon juice, a mixture of peppers (here - to taste), tomato paste(one hundred and fifty grams, no more), three tablespoons of oil (any vegetable). We mix all these ingredients, and then pour the resulting composition pre-soaked in boiling water for ten minutes. Marinate overnight (keep in the refrigerator). Well, then from such meat you can cook anything. Let's say, goulash, or even bake on coals. Knowledgeable people say that it turns out excellent food. But here, of course, is just the moment when, as they say, there is no need to argue about tastes.
Marinades for smoked meats
Who among us does not like to eat smoked delicacies? Unfortunately, not everyone has the opportunity to cook such goodies on their own. But if it is available, then, of course, you will need to know which marinade is best suited for smoking meat. There are also a lot of recipes for their preparation, but we will talk about a few - the best.
Marinade with ketchup
We take half a glass of tomato ketchup, white wine, olive oil and honey. Then add to it a teaspoon of garlic, pre-chopped, a mixture of peppers, dry mustard and salt. Pour the meat with this composition. This marinade recipe is good because you can keep the latter in it for no more than three hours.
On kefir
To make such a marinade for smoking meat, you need to take a glass of kefir, a teaspoon of sugar, fifty grams, no more, olive oil, a third of a glass of mint leaves (chopped), five cloves of garlic (crush with a knife). Mix it all, salt and pepper as you like. Marinate for at least eight hours.
We have provided just two of the many recipes available to smoker owners today. All of them are very diverse, and for the most part, as a rule, copyright. So you can very well take the ones we have considered as a basis, and then come up with your own options based on them. The only thing that experts recommend to take into account. If you smoke meat for the future, be sure to add one more ingredient to the marinade - food saltpeter. It is she who will allow the product to be stored as long as possible. As for its quantity, it is usually taken no more than three percent of the required volume of salt.
And finally, consider a few recipes for unusual marinades.
Fruit
This marinade is usually used when they want to cook beef steaks.
To make it, you must first peel and then grate the kiwi fruit on a coarse grater (two large specimens will be enough). Then add to them a pinch of rosemary and a mixture of your favorite peppers. Salt, and then marinate the steaks in this mixture. Exposure time - not less than an hour. Before cooking, do not forget to dry the steaks with a napkin. It is desirable to fry in a hot frying pan. And although the marinade is somewhat unusual, the taste of the final product is simply amazing!
"Drunken" marinades
A permanent ingredient in such compositions is either wine or cognac. Maybe also beer. We mentioned one such recipe above. And now we will tell about a few more, but already on wine.
Carrots (one piece is enough) and two fairly large onions cut. Crush garlic (several cloves). Add all this to the meat previously placed in the dishes, pour a glass of wine (dry white), and half a glass of vegetable (any) oil. Salt, throw a few peas of black pepper and a couple of bay leaves. Mix carefully. Marinate for about eight hours. By the way, by the way. Without marinade, such meat can be stored for another two days. So take this "long-playing" recipe by all means.
Very often white wine is mixed with fruit juices. So, for example, an Austrian recipe suggests making a mix of a glass of wine and three glasses of pineapple juice. Ground black pepper is used as a seasoning. And the Argentine version suggests the presence of two glasses of grapefruit juice and half a glass of lemon juice and wine in the composition. In addition, it is recommended to add a teaspoon of curry.
Great marinade for almost any meat - mix apple juice(here a whole half-liter of the drink is already taken), a glass of brandy, finely chopped one onion, marjoram and turmeric (these ingredients should be taken in a pinch).
Conclusion
Definitely describe everything. existing recipes almost impossible. After all, as we have already mentioned, all marinades can be made independently, based on the recommendations of chefs and your own taste preferences. But one thing is certain. Marinade is essential for meat. After all, it is he who makes this product soft and tender. Well, its components allow you to radically change the taste of many dishes that have become familiar to us for a long time. So don't be afraid. Create! Come up with your own marinades, and let your family praise you for your imagination and extraordinary culinary skills.
Enjoy your meal!
Description
Pork in soy sauce in a frying pan- it's delicious and very hearty meal which you can cook for your loved ones for dinner. Step by step recipe with photos, which you can easily find below, will clearly and clearly tell you how you can cook this at home original dish. We will first marinate our fried pork in a product that we borrowed from Asia, since it is soy sauce that goes perfectly with meat, fish and vegetables.
If you want to somehow diversify the menu and please the family with something new and tasty, then you have such an opportunity. We are sure that your household will like the dish that you prepared with your own hands, and not a first-class chef. Moreover, it will take quite a bit of time to cook marinated meat, but believe me, it's worth it.
The finished dish is very juicy, tender, and also moderately fatty. Exquisite taste the treat will also be given a set of spices, which you can choose yourself, based on your own preferences. Since the idea of cooking meat with soy sauce is very versatile, you have the opportunity to vary both the list of products and the sauce itself. For example, Asian sauce can be diluted a small amount honey to make a soy-honey marinade, which will give an already delicious dish special piquancy and guaranteed excellent results.
it meat dish Asia is very fond of. For cooking take large pieces low-fat tenderloin, fried in a pan until a golden, appetizing crust appears, and then stewed in wine, adding natural soy sauce. This meat pairs very well with side dishes of vegetables, rice, noodles and boiled potatoes. Cooking pork in soy sauce in a pan for the first time, you will surely fall in love with this dish and want to treat your family to this delicacy more than once.
Ingredients
-
(800 g) -
(150 ml) -
(3 pcs.) -
(6 cloves) -
(1 tsp) -
(1/2 cup) -
(3 tablespoons) -
(2 tsp) -
(1 tsp) -
(taste)
Cooking steps
To cook the original pork in soy sauce, cooked in a pan, you will need to purchase a piece of lean, fresh pork pulp. Next, the meat must be washed under cold running water and allow excess moisture to drain or blot the flesh with a paper towel. After that, the pulp should be cut into pieces of the shape you like best (bars or cubes). It is desirable that they are not too large, and a sliced \u200b\u200bpiece is enough for one bite.
Next, you need to put the pork in a deep bowl, and then pour the required amount of soy sauce and mix the ingredients well so that the marinade is evenly distributed. After that, our pork must be put in a cold place for a period of 30 to 40 minutes. This time is enough for the pork pulp to marinate in the sauce and become more tender.
In the meantime, while the meat is soaked in the marinade, it is necessary to prepare the vegetables. Onions and garlic cloves must be peeled, washed and dried. The onions should be cut into half rings, and the garlic cloves into small pieces. Using a press to grind garlic in this dish would be inappropriate, as the taste of the finished treat will be different.
After the vegetables are prepared and cut, it is necessary to heat the frying container on the fire and pour a little sunflower oil into it. Put the meat in a heated stewpan, and then pour the marinade in which the pork was. Cover the pan with a lid, and then cook the dish, choosing a low heat, from 5 to 7 minutes, stirring the pieces of pulp from time to time. Pork should change in color. Care must be taken not to burn the meat. Next, you need to add chopped vegetables to the saucepan, carefully move the ingredients and simmer all the ingredients for another five minutes.
While the pork with vegetables is stewing, you need to add 1 small spoon to a glass of water potato starch and then stir the product until completely dissolved. The resulting mixture must be poured over the meat so that it is completely immersed in the liquid. Next, you need to add a mixture of dried herbs and your favorite spices and sesame seeds. All components must be mixed properly, and then cover the saucepan again with a lid to simmer the meat for 25 minutes, making a low fire. During frying, excess moisture will evaporate, and the sauce itself will become thick. To check the readiness of the dish, you need to taste a piece of pork. Ate the meat is soft and juicy, then the dish is ready. We are sure that your loved ones will appreciate your efforts and will certainly want supplements, because there is nothing tastier than homemade food.
Put the finished dish on plates and serve hot to the table, adding a side dish. It can be rice, buckwheat, noodles, fresh or baked vegetables, salad, mashed potatoes and greens. On top of the meat, you can pour plenty of sauce in which it was fried, and then call your relatives for dinner while the treat is hot. Delicious pork in soy sauce, fried in a pan, is ready.
Enjoy your meal!
To make the meat soft and juicy, it is often marinated before cooking. Below are some recipes for pork with soy sauce.
Pork fried in soy sauce
Ingredients:
- pork neck - 1 kg;
- soy sauce - 200 ml;
- garlic - 3 cloves;
- ground paprika - 1 teaspoon.
Cooking
We cut the meat into pieces of the desired size across the fibers and lightly beat off. Now we make a marinade, for which we pass the garlic through a press and add it to the soy sauce. Now we taste it, if we want the meat to be more salty, then the sauce can still be salted, if on the contrary, then boiled water can be added to it. In order for the pork to acquire a beautiful golden hue, add paprika to the marinade.
We put the prepared meat in a deep bowl, pour the marinade and mix well. Now leave the meat to marinate. The more it stays in the marinade, the tastier and softer it will turn out. Leave it on for at least an hour. Warm up in a frying pan vegetable oil, spread the pork marinated in soy sauce, and fry it on both sides over a fairly high heat until tender.
Pork in soy sauce in a slow cooker
Ingredients:
- pork pulp - 0.5 kg;
- onions - 2 pcs.;
- soy sauce - 100 g;
- water - 150 g;
- vegetable oil;
- salt.
Cooking
Wash the pork and then cut into pieces. Onion cut into half rings. We put the meat with onions in a deep container, add salt and knead well with our hands. Then add soy sauce and put it in the refrigerator for 3 hours. Lubricate the multicooker bowl with vegetable oil, spread the meat with onions. We select the program "Frying" and the cooking time is 15 minutes. During this time, the meat should be mixed several times. Then pour in the remaining sauce, in which the meat was marinated, water and set the cooking time to 1 hour.
Pork in honey and soy sauce
Ingredients:
- pork neck - 800 g;
- mustard - 1 tbsp. a spoon;
- honey - 1 tbsp. a spoon;
- soy sauce - 150 ml.
Cooking
Meat cut into large slices. For the sauce, combine honey and soy sauce, mix to get a homogeneous mass. We put the meat in a bowl, pour in the sauce and mix so that each piece is covered with it. We send the pork to the refrigerator for 2-3 hours. This meat is great to cook on a grill over charcoal. But at home, you can use the oven. We put the pieces of meat on a baking sheet and bake the meat at a temperature of 180-200 degrees until cooked, periodically turning the pieces over. 5 minutes before the end of the cooking process, it is advisable to pour each piece with the sauce that remained after pickling.
Braised pork in soy sauce
Ingredients:
- pork (shoulder) - 0.5 kg;
- garlic - 1 clove;
- fresh ginger - 30 g;
- capsicum - 1 pc.;
- soy sauce - 3 tbsp. spoons;
- onions - 2 pcs.;
- vegetable oil;
- spices - to taste.
Cooking
Ginger is peeled, rubbed on a fine grater, and the garlic is passed through a press. Pour vegetable oil into a frying pan, put garlic, ginger, chopped capsicum. Fry over high heat, stirring, for about 1 minute.
We spread the meat, cut into pieces and, stirring, fry for about 5 minutes. Then pour in the soy sauce and mix. Then pour in water - it should cover the meat by about 1/3, add salt and spices to taste. Sprinkle the top with chopped onion. Cover the pan with a lid and simmer for about 40 minutes.
Pork in soy sauce in the oven
Ingredients:
Cooking
Grind the garlic, mix it with mustard and soy sauce, add paprika. We put the washed and cut into pieces pork in a bowl, pour the prepared sauce and mix. Leave the meat for a couple of hours room temperature and then put it in the refrigerator for 3-4 hours. After that, put it in a heat-resistant container, sprinkle with sesame seeds and send it to the oven. At a temperature of 200 degrees, cook for about 40 minutes.
Step 1: Prepare the pork.
For cooking this dish choose only fresh pork flesh, without bones and veins, but this time you can leave the fat. Rinse the meat and pat dry with disposable paper towels. Cut the pork into small cubes so that each one is, as they say, one bite.Step 2: Marinate the pork.
Put the pieces of meat in a deep plate and pour over the soy sauce, mix thoroughly to distribute the marinade over the entire surface. Place the pork in the refrigerator for at least 30-40 minutes. During this time, it should have time to soak in the sauce, and, accordingly, become softer.
Step 3: Prepare the onion and garlic.
Peel the onions and cloves of garlic, rinse with cool running water and pat dry. Onion it is best to cut into half rings, and garlic thin slices, but in any case do not rub it or pass it through the press.
Step 4: Cook Pork in Soy Sauce.
Heat up a frying pan and heat vegetable oil in it. Lay out the pork soaked in the marinade and pour over the soy sauce in which it was. Cover everything with a lid and cook over medium heat for 5-7 minutes. The meat should change color. Also, do not forget to turn the pork occasionally so that it does not burn. Then add onion and garlic to the pan, mix again and continue to simmer another 5 minutes.
Meanwhile, pour a teaspoon of starch into a glass of water and stir very thoroughly. Pour the resulting mixture into a pan with meat, pour dried herbs and sesame seeds into the same place. Mix all ingredients. And, having again covered the dish with a lid, continue to cook pork in soy sauce for another 20-25 minutes on a small fire. You will see that after this time some of the liquid has evaporated, leaving the pieces of pork in a thick sauce. The dish will be ready as soon as the meat becomes soft and juicy.
Step 5: Serve pork in soy sauce.
Serve pork in soy sauce as a hot dish, adding a side dish of boiled rice, steamed vegetables or mashed potatoes. Pour the meat abundantly with the liquid accumulated in the pan and call everyone to the table as soon as possible until the dish has cooled down. Enjoy the savory taste of hearty homemade food.
Enjoy your meal!
The recipe completely lacks salt, and this is not a mistake or a typo, because due to the fact that the pork is marinated and then stewed in soy sauce, it turns out to be quite salty anyway.
But if, on the contrary, the marinade seems too salty to you and you are afraid that you will not like it, then you can dilute the soy sauce with a small amount of clean boiled water.
Pork will taste better if marinated longer. You can, for example, leave it overnight.
Learn how to cook a delicious meat dish using a minimum of ingredients. An interesting marinade different components will make the barbecue tender and juicy, adding piquancy to the taste, and adding a unique aroma to the dish itself. In addition, these recipes can become your signature ones, and then take their well-deserved place in your home recipe book.
Shish kebab in soy sauce - fast, tasty, no problem!
In order to cook barbecue deliciously, you need to choose the right meat and choose the appropriate marinade for it. If disputes about the first are quite rare, because many people usually choose pork for barbecue, or rather neck or loin, then there is a huge amount of controversy and disagreement about the correct pickling. Each man believes that it is his way to marinate barbecue is the most optimal.
We will not impose our tastes on you or tell you that this or that recipe is somehow better or worse, because there is no comrade for taste and color. In this article, we will simply tell you about pork marinade with soy sauce, its variations. These recipes are very simple, they do not require a lot of time for cooking - barbecue does not need to marinate for a long time. And, therefore, this meat dish can be prepared directly, when the guests are already on the doorstep.
Let's look at a few options right now.
Classic barbecue recipe with a spicy touch
This cooking method is the easiest. You don't need a lot of ingredients for it:
- pork - 1 kg;
- soy sauce - 100 ml;
- pepper, spices - to taste.
And such a kebab is prepared as follows:
- ATTENTION! The next two cooking methods are quite salty, as a whole glass of soy sauce will be added to them. Be very careful and do not rush to add salt to the dish before you try it.
A great alternative to the classic marinade
This kebab marinade with soy sauce requires a little more ingredients, but it does not complicate the preparation at all. So take:
- pork - 1 kg;
- soy sauce - 100 ml
- tomato juice - 1 tbsp.;
- onions - 2 pcs.;
- garlic - 2 small cloves;
- starch - 2 tsp;
- olive oil - 1-2 tablespoons;
- pepper, spices - to taste.
Cooking method:
- This is the case when the onion needs to be cut as thin as possible. To it add the garlic, passed through the garlic, pepper and spices.
- In the "onion salad" add juice, sauce. Stir.
- Starch, in principle, can not be added. It will just thicken the marinade a bit.
- Pour the pre-washed, chopped pork with the prepared billet.
- Now you have to leave the marinated meat for at least an hour and a half.
- We put the pieces on a skewer, and then we fry, as we used to. Don't forget to remove the onion as it may burn during frying.
Option number 3
Pork skewers in soy sauce will be especially good if you add mayonnaise to it. As you know, it is mayonnaise that makes the meat more tender and softer. However, this pork marinated in soy sauce takes longer to brew. So, you will need:
- pork - 1 kg;
- soy sauce - 100 ml
- mayonnaise - 1 pack. (250 g);
- onions - 3 heads;
- pepper, spices - to taste.
Recipe:
Option number 4. This is delicious!
Marinade for meat with soy sauce, lemon and honey is usually used for chicken. But once you try this recipe for pork, you will fall in love with it completely and irrevocably!
Ingredients:
- pork meat - 1 kg;
- one medium bulb;
- sauce - 6 tablespoons;
- honey - 3.5 tablespoons;
- olive oil - 5 tablespoons;
- garlic - a few cloves;
- pepper, spices - to taste.
How to cook:
- We wash the pork, clean it, mode. We cut the onion into large half rings - we will put it on a skewer, alternating with meat.
- We are preparing the marinade. Mix all ingredients except meat and onion.
- Pour the kebab with the prepared marinade and leave it to stand for 2-2.5 hours in a cold place.
- Now we put the meat on the skewer, as described above, and fry it in the usual way. Watch very carefully so that the dish does not start to burn, because honey burns well.
And finally - option number 5
This cooking method is almost the same as described above. Nothing new, only the marinade itself will contain the following components:
- soy sauce - 5 tablespoons;
- garlic - a few cloves;
- lemon juice - up to 6 tbsp. (taste)
- mustard (spicy or not - you decide) - up to 2 tbsp.
Mix all the components of the marinade, season the meat with it, leave for several hours and then fry. Everything is very simple!
We have provided you with several cooking options. delicious meat. You can cook each option yourself and choose the most suitable for you. A picnic with such recipes will be simply unique.
