Korean miso is a must-have miso soup for everyone in Korean families. This kind of miso is a traditional diet handed down from their original emperor era, and making this kind of miso is actually of great luck and prosperity. If you want to know how to make this sauce, just take a look.
Korea miso soup
Therefore, from the medical book "Treasure of Eastern Medicine" to the inner woman's "Omnivorous Notes", the shadow of soy sauce is indispensable. In order to improve the taste of miso, the ladies-in-waiting even came up with the idea of adding charcoal to miso, putting the stamens of Sophora japonica into miso and making miso sacrifices in the wild.
There is a nutritious and delicious miso soup in Korean cuisine, which is very delicious. This is a good white rice soup. Especially suitable for drinking in winter, it feels very warm. The characteristics of this soup:
The flavor is rich, and the original flavor of the miso soup is basically maintained.
Korean soy sauce is as famous as kimchi. Although the taste of soy sauce is unfamiliar to many people, it tastes mellow, so the more you eat it, the more addictive it becomes. Today we will introduce the practice of Korean soy sauce.
1, soybeans should be round and full, and the color is pure and flawless.
2. Wash the selected soybeans and soak them for one day. Then pour the soybeans into the pot and boil them in water for 3 hours.
3. Put the soft boiled beans into a container and mash them with a mallet. They must be carefully mashed by hand.
4. Put the mashed bean paste on the chopping board, compact it by hand and press it into a rectangle.
5. Put two thick straw ropes under the prepared bean cake to make the bean cake fully contact with the air and keep the air circulating. Ferment at the temperature of 18-20 degrees for 10 day.
6. Dip the melon pulp in water to wipe off the impurities produced during the fermentation on the surface of the bean cake.
7. Because the cake becomes wet after cleaning, it should be air-dried for 1-2 days.
8. Pour 9 liters of water and 2.3 kilograms of raw salt into a large earthen basin, add the raw salt and stir it evenly with a spoon to make the salt and water fully mixed.
9. Let the salt water stand for about ten minutes, so that the salt and water can be fully integrated. If the egg can float, put in a clean raw egg.
10, and then take a closed crock, flush it with boiling water, then control the water to dry, add bean cakes, and pour in the salt water just now. Add carbon, red dates and dried peppers.
1 1, 45 days later, take out the pickled bean cake, put it in a big earthen basin and knead it repeatedly by hand, just like kneading noodles, and pour two spoonfuls of salt water on both sides.
12. After the bean cake and bean cake are fine and even, put them in a small sealed crock. Sprinkle some fine salt on the surface of bean paste.
13. Seal the jar and keep it at constant temperature for one month.
Do you find it a little difficult to do after reading the above introduction? But a delicious sauce is certainly not so easy to make. Friends who have seen Dae Jang Geum should be able to