[skirt miso soup] - the warmest bowl of soup in winter(qun dai wei ceng tang dong ji li zui wen nuan de yi wan tang )

[skirt miso soup] - the warmest bowl of soup in winter

Introduction:

"It's no exaggeration to call miso soup Japan's" national soup ". As long as Japanese eat, they will drink it. The dining etiquette of Japanese primary school teachers is to drink miso soup for the first bite, rice for the second, and vegetables for the third. What's the charm of miso soup that can be so loved by Japanese who are fastidious about food? Miso is a sauce made from fermented soybean. The Japanese regard miso as a seasoning as important as salt and soy sauce. The method of authentic miso soup in Japan is to take a small pot of boiling water and put in the bottom material, which is represented by tofu and seaweed. In addition, various vegetables such as radish, eggplant, potato and onion can be put in. In Japan, older people drink Undaria miso soup almost every day. It turns out that Undaria pinnatifida is the king of strong alkali. Undaria pinnatifida is rich in plant fiber. Five grams of Undaria pinnatifida contains two grams of plant fiber. These plant fibers are divided into water-soluble plant fiber and insoluble plant fiber. Water soluble plant fiber is rich in polysaccharide alginate. Alginate can be combined with salt in other foods to promote salt excretion and unconsciously reduce the absorption of salt by human body. As we all know, with the increase of age, the taste buds of the elderly will gradually become dull, and they unconsciously take in too much salt. If you can drink a bowl of miso soup with Undaria pinnatifida every day, it can not only reduce the absorption of salt, but also reduce blood pressure and promote health. It's really killing more birds with one stone. The longevity of Japanese is also related to drinking miso soup with Undaria pinnatifida every day. "

Production steps:

Step 1: main ingredients: dried Undaria pinnatifida 5g, inner fat tofu 150g, white mushroom 100g ingredients: shrimp 20g, coriander powder appropriate seasoning: miso sauce 3 tbsp

Step 2: take 3 tbsp miso sauce and boil it with warm water

Step 3: Boil the water in the pot, blanch the white jade mushroom in the pot, blanch the white jade mushroom and take it out to cool it

Step 4: put dried Undaria pinnatifida, dried shrimps and parsley in a bowl

Step 5: cut the tofu into small pieces

Step 6: boil water in the pot again. After the water boils, put white jade mushroom and inner fat tofu into the pot, and slowly pour miso sauce into the pot

Step 7: put the cooked soup into a bowl with dried trouser belt

Materials required:

Dried Undaria pinnatifida: 5g

Inner fat tofu: 150g

White mushroom: 100g

Dried shrimps: 20g

Coriander powder: appropriate amount

Miso sauce: 3 tablespoons

Note: 1, miso and shrimp itself with salty and delicious, so this dish does not need to add any seasoning flavor; 2, white mushroom to blanch to remove odor; 3, dry Undaria need not be boiled in the pot, its water absorption is very strong, just boil the soup into a bowl with dry Undaria, if it is boiled in the pot, it will affect the taste and appearance.

Production difficulty: ordinary

Technology: pot

Production time: 10 minutes

Taste: other

Chinese PinYin : Qun Dai Wei Ceng Tang Dong Ji Li Zui Wen Nuan De Yi Wan Tang