How to cook soy schnitzel at home. We cook soy meat correctly. Making Japanese soy sauce

Textured soy protein (TSP) is obtained from defatted soy flour, which, as a result of complex technological processing, takes on the appearance of fibers.

It looks just like dry flakes (minced meat) or pieces of various shapes (goulash and schnitzel), which, when soaked, increase 5-6 times and become similar to semi-finished meat products. Soy protein has no taste of its own, and you can use various food additives (for example, included in the kit) to give it the taste of meat, fish, chicken, and mushrooms. Almost everywhere today you can buy soy products offered in the form of schnitzels, goulash, and minced meat. Here are some recipes for dishes you can make from them.

Cooking soy schnitzel

Boil the schnitzels in water for 20 minutes, adding salt, bay leaf, and peppercorns. Drain the water and squeeze out the excess from the schnitzels. Dip the schnitzels into the egg and water mixture. Then roll in flour, add a little flavoring powder from the spice mixture. Add Vegeta seasoning if desired. Fry the schnitzels in sunflower oil until golden brown. You can fry them together with onions.

Gravy with mushroom flavor for buckwheat porridge (from soy goulash)

Fry the flour in a dry frying pan; cool; grind with sunflower oil. Boil the goulash in water for about 20 minutes, add bay leaf and pepper. Drain the water.

Cut the goulash so as to give it the shape of mushrooms (caps and legs). Fry in sunflower oil with onions and carrots. In boiling water, combine the fried flour and prepared goulash with flavoring powder or a mixture of spices (“Vegeta”). Simmer a little.

Add a mushroom cube, maybe some greens. When in season, you can add a few real mushrooms to the gravy.

Pancakes and pies with filling (from soy minced meat, preparation)

Fry thin large pancakes (fry them well on one side only).

Boil the soy mince for 1 minute in water along with bay leaf and pepper. Drain the water. Minced meat can be passed through a meat grinder. Add a raw egg, chopped boiled egg, spices, fried onions and carrots to it.

Use the finished minced meat as a filling for pancakes (put it on the fried side of the pancake). Then fry the formed pancake with filling in sunflower oil until cooked.

Making Japanese soy sauce

In Japan, this sauce is served with the national dish “tempura” (fish and vegetables).

Finely chop the ginger and boil in a small amount of water; add wine and soy sauce, remove from heat, cool and mix with grated radish. (Before this, place the radish in small serving bowls.) 3-4 tablespoons of dessert wine, a little pickled ginger, 3 tablespoons of soy sauce, 3/4 cup of water, 1 medium-sized radish.

For it we will need the following components:

Pour about 3 liters of hot or warm boiled water, but not boiling water, into a deep and fairly large bowl. Pour dry schnitzels, which look like crackers, into a bowl. Distribute them in a bowl so that they are evenly soaked and leave for about one hour, periodically pressing on them so that the dry edges sticking out of the water also become wet and swollen.

While the schnitzels are soaking in water, prepare the carrots and onions.

Carrots, approximately 350 grams, rinse under the tap, peel off the top layer and grate on a medium-sized grater.
Peel a head of onion, weighing 200 grams, and finely chop it.

After one hour, we return to our schnitzels. Place a frying pan on the stove, pour vegetable oil into it, and when it starts to heat up a little, lay out the first batch of soy chunks. We don’t pour out the water in which the schnitzels swollen; we will need it later.
Fry the pieces on all sides until lightly browned (but do not overcook).

The fried pieces smell like bread slices. Then we put the schnitzels in a deep, fairly spacious pan (I have a 4-liter capacity).

After frying all the pieces, we proceed to the onions and carrots. Pour vegetable oil into a deep enough frying pan, add chopped onion and grated carrots, and put on fire.

Fry, stirring occasionally, until a beautiful golden color. This takes approximately 10-15 minutes.

After, in my opinion, the carrots and onions have reached the desired level of cooking, pour the water in which the schnitzels have swollen into the frying pan. Add salt to taste, stir and wait for this mass to boil.

After the water boils in the frying pan, pour all its contents into the saucepan where the schnitzels were placed after frying, and put on the fire.

After the water boils in the saucepan, turn the flame down, cover with a lid and simmer for 30-35 minutes. Then turn it off. Our schnitzels are ready. They go with absolutely any side dish. The broth from them goes well as a gravy.

The price I have indicated is for the entire dish.

Cooking time: PT01H50M 1 h 50 min.

Approximate cost per serving: 200 rub.

Hi all!

I’ve already tried Soy Beef Stroganoff and Peking Soy Meat from Bon Vita, and now I’ve come to Soy Schnitzel.

Price about 60 rubles, can be purchased in large chain stores.

Composition and energy value:

Defatted soy flour (98%), water (2%).

Energy value (per 100 g): 284 Kcal

The composition, color and consistency of soy schnitzel are exactly the same as soy beef stroganoff. Accordingly, the taste is also identical. The only difference is that the beef stroganoff is cut into thin long slices, and the schnitzel is cut into large pieces.

When dry, soy schnitzel is quite hard. Before preparing a dish from it, the schnitzel must be boiled in water. This is indicated on the packaging. After this, it becomes soft and increases in size.

The packaging contains recipes for making soy schnitzel. I tried schnitzel in an omelette, it turned out very tasty. And the second time I prepared it according to my own recipe and it turned out even tastier.

I fried schnitzel pieces in a frying pan with soy sauce and garlic. For one package of soy meat you will need 30 ml of soy sauce and one clove of garlic. And she served the dish with vegetable stew. I treated my friend to this dish and she also really liked it. This was her first time trying soy meat. But for me this is already a regular product that I buy regularly.

One bag of soy schnitzel (80 g) was enough for me for two servings. Soy meat is very satisfying, and its taste depends on the cooking method. Boiled soy schnitzel is almost tasteless, it is impossible to eat it in this form. You definitely need to add spices.

The consistency of the cooked schnitzel is more reminiscent of mushrooms than meat. And in general it has nothing in common with meat, except for the name. This is absolutely fine with me, since I don’t like meat and haven’t eaten it for many years.

Thank you all for your attention to my review.

Then your imagination works, supported by many recipes from cookbooks. you can fry with onions, herbs and spices and use it as a filling for pies, pancakes, zucchini, navy-style pasta, stuffed peppers, meatballs, etc. you can stew it with vegetables, make any gravy for it, add it to any vegetable soup, cook pilaf with it, etc. You can stew it with any sauce, cook the meat in French (bake it on onion rings, sprinkle it with grated cheese and add mayonnaise), you can marinate it in any way and cook shish kebab outdoors.

You just need to remember that soy meat contains very little fat, so it has a crumbly consistency (ordinary cutlets do not stick well because of this), and may seem a bit dry. Try to take this factor into account and use various sauces, dressings, gravies, etc. in recipes. And if you end up with a not very tasty dish, don’t be discouraged, but look for new recipes and flavor bouquets, remembering that soy meat is a wonderful healthy food product, a source of complete protein (45-50%) with a low fat content (less than 2% ). This is one of the best products you need to maintain and improve your health!

Once again I publish this text, with some changes and significant additions.

About soy "meat"
In fact, this product is just a texture obtained by cooking soy flour. It was called meat for convenience, like other products with a high protein content (same seitan, also wheat meat). Starches are removed during processing, leaving almost pure protein (50-70% in the dry product). After cooking, the mass is divided into pieces and dehydrated. The finished product is sold packaged, mainly 80-100 grams per pack.

Currently, our market is represented mainly by Russian “meat” producers, who claim that unmodified soybeans grown in Altai are used for its production. Believing them or not is everyone’s personal choice, but the choice is small - either eat the product or not. By the way, consumers of animal meat are faced with the same choice (eat/not eat), because... For fattening livestock and poultry, “technical” (feed) soybeans are used, which are almost 100% GM.

Soybeans are superior to meat and milk in biological value and do not contain hormones or antibiotics characteristic of meat. Soy meat removes toxins and radionuclides from the body, absorbs the taste of spices, so the use of seasonings will allow you to prepare excellent dishes from soy. The latter poses a certain threat to the culinary talents of beginners, because... The traditional amount of spices may not be enough. The rest is just positives. It is no secret that soy products make up the lion's share of the diet of cancer patients, people in cancer risk groups (for example, with radiation exposure). Ayurveda says: “Eat food as medicine, so that medicine does not become food for you.” Soy meat fully fits this thesis - it should be used to regulate the level of proteins and some microelements in the diet, but not build your daily diet on it.

Also, soy meat is optimal for sports nutrition, especially in combination with milk proteins. High protein content with low levels of toxins formed during digestion - ideal for athletes.

"Beef Flavored"

Soy meat is not very popular among vegans, mainly due to the fact that the name contains the politically incorrect word “meat,” although this fact is puzzling - in the classic soy product, there are no other components besides flour and water. Of course, there are also varieties of “meat” on sale with food flavoring additives (for example, “with the taste of beef”), which sometimes again contain exclusively plant spices (but more often - artificial), but no one prohibits the use of only classic types. Moreover, if the taste of animal meat has long ceased to be relevant, absolutely any taste/smell can be added to the product. For example, garlic goulash or tandoori masala have nothing to do with animal products...

How to cook properly.

It is no secret that soy meat has a rather specific smell and taste, which is unpleasant to many (including the author of the text). You can quickly and effectively get rid of it by soaking the pieces in boiling water for 20-30 minutes, then draining the water, squeezing and rinsing the meat in cold water, after which you again need to squeeze out the excess moisture. Such meat will not have a characteristic smell and taste.

After rehydration and pressing, the meat is ready for use (hereinafter referred to as “prepared”). It can be served as first and second courses, fried over coals, baked and even smoked (although I haven’t tried the latter and won’t try), and make cutlets and sausages based on it. A few words about sausages - they can be combined with different products and given any shape, which is very important for camping meals or lunches at work and feasts. Seitan, olives, carrots, kelp, nuts, etc. will give your camp dish a unique touch.

Recipe for chicken steak with onions

1 package soy meat in large pieces
1 tablespoon soy sauce
1 teaspoon mild curry
1 cup boiling water

Mix water, sauce and curry in a bowl. Heat a frying pan, pour a little oil and pour in the “marinade” until the oil boils. Stir the contents of the pan, place the prepared meat in one layer, cover with a lid and simmer for 5-10 minutes. Then turn over and fry until the moisture has completely evaporated, then, turning, bring to a slightly golden brown crust. Then remove from the pan and fry the onion in the remaining mixture of oil and spices. You can sprinkle the onion with a little breadcrumbs. The meat will turn out juicy, tender, and appetizing. Many meat-eaters can't tell the difference between...

Kebab recipe.

1 package soy schnitzel, steak or goulash
2-3 medium onions

Marinade:
3-5 bay leaves
1 tsp tandoori masala (however, any masala will do)
1 tsp marjoram
1 tbsp. soy sauce
1 l. tomato juice, or finely ground fresh tomatoes.
1 tbsp. table vinegar (can be replaced with lemon juice or dry wine)
1 tsp balsamic vinegar. (can be replaced with lime or dry red wine)
2 tbsp. l. Sahara.
salt - to taste.

You can come up with the rest of the recipes yourself. The principle is simple - take prepared meat, simmer it in a marinade (or boil it with spices), then bring it to readiness in a frying pan, saucepan or other container. You can experiment in a variety of ways - curry meat, or fry it in adjika, make dishes with minced meat (for example, naval pasta, or potato zrazy with minced mushroom).
Bon appetit!