Northeast miso refers to a unique sauce in Northeast China. There are two kinds of miso, bean paste and dish paste, but now only bean paste is popular, so the so-called northeast miso is bean paste for modern people.
Soy sauce can adjust the saltiness of food, and from the nutritional point of view, it can also supplement plant protein for human body. The main raw material is soybean, which is rich in protein and fat. As a healthy food, soybean has regained the attention of the world, and it is also called' meat growing in the field'. Soybean is not only a food with high nutritional value, but also a food with many functions. In particular, soybean is rich in plant protein that will not increase cholesterol, and people who have concerns about arteriosclerosis and heart disease can also eat it boldly, and it can also promote blood circulation.
Related eating method
Northeast miso is a necessary pickles, especially in rural areas, and must be eaten at every meal. Mainly used for dipping raw vegetables, such as wild vegetables in spring, garlic with small roots, wife-in-law, etc., and cucumbers and green onions in summer are also necessary for every meal.
Northeast miso can also be used for cooking, but because miso is fermented by soybeans for a long time, it stinks (if it is cooked well, it doesn't stink), and it is not suitable for too many dishes, but it is very authentic to stew eggplant with miso, which is appetizing.
Pan sauce has been used by the northeast people for cooking because it is fresh, sweet and delicious. For example, in summer, stewed beans in home-cooked dishes in northeast China are cooked with pan sauce, and then the beans are stewed together. Pan sauce cooking not only has the sweetness of soybeans, but also makes the dishes rich in sauce, which is a taste that can't be completely achieved by using clear soy sauce in the south.
Reference to the above content: Baidu Encyclopedia-Northeast Sauce