Miso soup is called "longevity soup" in Japanese ingredients, so what exactly is this miso? Don't worry, today's article should not only be read by everyone, but also be learned by you.
What is Miso?
Miso soup is a Japanese ingredient, and it is as famous as Korean miso soup, so I believe you know everything you know after eating it. In fact, miso is a fermented product of soybeans and grains, which contains salt, also known as fermented soybean sauce. The birthplace of miso (including soy sauce) is actually China, and its predecessor is "Northeast Sauce", the only biggest difference:
- 1, Northeast sauce: is made through the natural fermentation of soybeans, all the time is relatively long, mainly relying on microorganisms, mold and subtilis bacillus.
- 2, miso: it is mixed with soybeans and rice grains, and then fermented with aspergillus albora, the same is soybean fermentation, because of the difference in fermentation time and process, and divided into white flavor and red flavor, the deeper the color, the more intense the taste. White miso is suitable for soups, while red miso is more suitable for stews or dishes that require color.
How to make miso soup?
The method of this soup is actually very simple, the premise is that the details should be in place, people who like to drink miso soup, like it, people who don't like it, always feel that its taste is strange, miso soup pays attention to is refreshing, so the choice of ingredients is very simple, but the nutritional value is not at all.
1, this time you see this is called wood fish flower, also called bonito, also called bonito, usually you often eat octopus balls, the above layer of thin things is it, this fish because baked and dried after cutting out, very much like the color of firewood, if not touched by the water, its taste is usually very hard, very chai, so it is called 'bonito' in our country, although the taste is a little worse, but the nutritional value is really high.
2, many people are why the miso soup is always made to feel strange, different, but because of the correct approach, miso can not be directly thrown into the soup, first leave a suspense, we talk about the next step of authentic miso soup is the need to use umbu, then khumbu, in fact, is a kind of kelp inside, so how to do without kombu? We can switch to wakame, kelp, etc., and the taste of wakame is the same.
3, then this time the gas stove opens the fire, pour water into the pot, the first step of miso soup is the need to adjust a simple broth, take out the appropriate amount of bonito, put it in the pot, the specific addition of how much bonito depends on how much you usually like to eat, but I usually prefer to eat, so this bonito, I have more.
4, then this step we should pay special attention to, many people this step is mistaken, when the water in the pot boils, immediately turn off the fire, almost ten minutes or so, at this time you will see its soup is more yellow.
5, be sure to use this soup to melt the miso sauce, so that the cooking out of the miso soup is very rich, very fresh and beautiful to drink, I don't know if you see this step are you often doing it wrong?
6, then at this time, the remaining soup water is poured into another pot, if you like the taste of tofu is older, just like me to put it first, like a little tender and finally put it. As soon as the soup in the pot boils, you can put the wakame down and pour the miso soup we just made along the edge of the pot, at this time there is no need to cover the lid, cook it for 2-3 minutes, after boiling, you can turn off the heat and get out of the pot.
Well, at this time, the soup color of the soup does not know what you think? Seeing here, is there anyone who will say that chicken essence is not put, MSG is not put salt, and it is not necessary to put it? Congratulations, you're right, it's such a big miso soup.
Why can he not add other seasonings? Because its miso miso soup is a "fresh" drink, it has a salty taste in itself. What percentage of this miso sauce should be added to the end? Everyone's taste is more precise, so you'll know if you try it once or twice.
Well, today's miso soup is almost shared with everyone, I think this kind of thing, a lot of things everyone should share, right? If you feel that today's video article is a little helpful to you, follow me not to get lost.