Korean miso is a necessary miso soup for everyone in Korean families. This miso is a traditional diet handed down from the time of their original emperor, and making this miso actually has the meaning of good luck and prosperity. If you want to know how to make this sauce, let's take a look.
Korea miso soup
Therefore, from the medical book "The Treasure of the East Medicine" to the "Miscellaneous Diet Notes" by the inner woman, the shadow of soy sauce is indispensable. In order to improve the taste of miso, 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. It is a good soup with white rice. Especially suitable for drinking in winter, it feels very warm. Features of this soup:
Strong flavor, basically maintaining the original taste of miso soup.
South Korea's soy sauce is as famous as Korean kimchi. Although the taste of soy sauce is strange 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 mashed by hand and carefully.
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 completely contact with the air and keep the air circulating. Put it at the temperature of 18-20 degrees, and ferment for 10 days.
6. Wipe off the impurities produced during the surface fermentation of bean cake with dried melon pulp dipped in water.
7. Since 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 crude salt into a big earthen basin, add the crude salt and stir it evenly with a spoon to fully blend the salt and water.
9. Leave the salt water for about ten minutes, so that the salt and water can be fully integrated. Put in a clean raw egg, if the egg can float.
10, take another closed crock, wash it with boiling water, then control the water to dry, add the bean cake, 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 dough, and pour two spoonfuls of salt water on both sides.
12, put the bean cake and the bean cake into a small closed crock. Sprinkle some fine salt on the surface of the bean paste.
13. Seal the jar and keep it at a constant temperature for one month.
After reading the above introduction, do you feel a little difficult to do? But a delicious sauce is certainly not so easy to make. Friends who have seen Dae Jang Geum should be able to