Miso soup(wei ceng tang )

Miso soup

Introduction:

"Baidu: what is miso: miso is a kind of condiment, which is popular in Japan for its rich nutrition and unique taste. Miso originated in China or western Thailand. It is very similar to bean paste, soybean paste and Douchi, which are made from beans by mold propagation. It is said that it was spread to Japan by monk Xuanzang of the Tang Dynasty. There is also a saying that it was spread to Japan through the Korean Peninsula. Nowadays, miso in Japan is mainly divided into three categories: rice miso and wheat miso, which are made by steaming rice and wheat, and then mixed with boiled soybean and salt through mold propagation, and soybean miso, which is made by directly growing mold on steamed soybean. Due to different regions, the proportion and color of soybean, rice and wheat are different, forming a rich local characteristics and a wide variety of flavors. Each kind of miso has its own characteristics. The fresh (amino acids) and sweet (sugars) produced by enzymatic decomposition of soybean, rice and wheat are fully blended with the salty flavor added in the production process. In addition, the aroma, acid, ester and alcohol produced by fermentation of yeast and lactic acid bacteria make miso taste mellow and rich, which can enhance people's appetite. In Japan, miso is mainly eaten in the form of miso soup. In addition, adding miso, sugar, vinegar and other seasonings when steaming fish, meat and vegetables can make the dishes taste more delicious, and regular consumption is conducive to health. It is said that the longevity of the Japanese is related to the frequent consumption of miso. Miso contains more protein, fat, sugar, iron, calcium, zinc, vitamin B1, B2 and niacin. Professor hiroming Ito of Hiroshima University of Japan and others have proved through animal experiments that eating miso often can prevent liver cancer

Production steps:

Step 1: mix miso with a little water, cut duck blood and bean curd into pieces, blanch them in boiling water, take them up, cool them in cold water, drain them and set them aside, wash and cut baby cabbage, and wash fungus.

Step 2: add water to the pot again, add duck blood and tofu to boil, add baby cabbage, agaric and scallion.

Step 3: pour in the miso and cook for 2 to 3 minutes.

Materials required:

Duck blood: right amount

Tofu: right amount

Baby food: right amount

Auricularia auricula: appropriate amount

Scallion powder: appropriate amount

White miso: moderate

Attention: Note: miso is delicious, no need to add other seasoning!

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Wei Ceng Tang