500 ml
Description LKK Light Soy Sauce Premium 500 ml
Lee Kum Kee Light Soy Sauce Premium is brewed from carefully selected soybeans and wheat under strict quality control. This soy sauce is characterized by its clear, slightly amber-colored liquid and full, salty flavor. Light soy sauce is used in Chinese cuisine as a primary seasoning to enhance the natural flavor of the ingredients without altering the color of the dishes.
LKK Helle Soy Sauce is suitable for a vegan diet.
use:
Ideal for seasoning stir-fry dishes, soups, and marinades. Due to its balanced salt content, the light soy sauce is perfect for everyday cooking to prepare authentic Chinese dishes. It is indispensable in classic dishes like fried rice and dim sum, where it enhances the flavor of the ingredients.
Recipe:
Fried rice with shrimp (虾仁炒饭)
Ingredients:
- 2 cups of cooked rice
- 150g shrimp, peeled
- 2 Owner
- 2 EL Lee Kum Kee Light Soy Sauce
- 1 tbsp vegetable oil
- 1 spring onion, chopped
Preparation:
- Fry eggs in a pan with oil and set aside.
- Sauté shrimp briefly in the same pan, add rice.
- Season with Lee Kum Kee Light Soy Sauce and fold in the eggs.
- Garnish with spring onions and serve.
About the manufacturer
In 1888, Lee Kum Sheung, a restaurant owner from South China, accidentally invented an irresistibly delicious oyster sauce, which he then began to sell. He founded the company Lee Kum Kee, which today, more than 130 years later, is sold in more than 100 countries around the world. The range includes a variety of sauces from Chinese cuisine.
soy sauce
Delivery time: 3-5 business days
Ingredients: Water, SOYbeans, Salt, Sugar, WHEAT flour, Flavor enhancer: Disodium inosinate, Disodium guanylate
Allergens: SOY, WHEAT
| Nutritional values | pro 100 g |
|---|---|
| Energy | 392 kJ / 92 kcal |
| Fat | <0,5 g |
| saturated with it | <0,1 g |
| Carbohydrates | 14 g |
| of which sugar | 10 g |
| Protein | 7,7 g |
| Salt | 17,2 g |
Responsible entrepreneur: Lee Kum Kee (Europe) Ltd., 88 Beaufort Court, Admirals Way, London, E14 9XL, United Kingdom
- 2 Tassen gekochter Reis
- 150g Garnelen, geschält
- 2 Eier
- 2 EL Lee Kum Kee Helle Sojasauce
- 1 EL Pflanzenöl
- 1 Frühlingszwiebel, gehackt
Zubereitung:
- Eier in einer Pfanne mit Öl anbraten und beiseitestellen.
- Garnelen in derselben Pfanne kurz anbraten, Reis hinzufügen.
- Mit Lee Kum Kee Heller Sojasauce würzen und die Eier unterheben.
- Mit Frühlingszwiebeln garnieren und servieren.
Über den Hersteller
1888 erfand Lee Kum Sheung, ein Restaurantbesitzer aus Südchina, durch Zufall eine unwiderstehlich köstliche Austernsauce, die er dann anfing zu verkaufen. Er gründete die Firma Lee Kum Kee, die heute, mehr als 130 Jahre später, in mehr als 100 Ländern auf der ganzen Welt verkauft. Das Sortiment umfaßt eine Vielzahl von Saucen der chinesischen Küche.
Sojasauce