1. Different definitions
Douchi sauce: Douchi sauce is made of soybean as the main raw material, added with salt and fermented with different kinds of koji.
Douchi sauce: Douchi sauce is a sauce made from Douchi.
2. Douchi sauce is made from different raw materials than flour sauce:
1. Douchi sauce: Douchi sauce raw materials: Douchi, minced garlic, Jiang Mo, minced pepper, minced red onion, soy sauce, fine sugar, rice wine and water.
2. Douchi sauce: It is fermented with soybean as the main raw material, barley, wheat and rice, adding salt and different kinds of koji.
Third, the classification of lobster sauce is different from that of flour lobster sauce:
1. Lobster sauce: there are not too many classifications;
2. Douchi sauce: Common types of Douchi sauce include red Douchi sauce, which is made of barley, has a hard and thick texture and a salty taste, and is mostly used in soups, stews, baking, steaming, stewing and stewing. As for the white bean paste, the taste is moderate and the taste is light.
Extended data:
Nutritional analysis of Douchi:
1. Douchi contains a high amount of soybean kinase;
2. Douchi contains a variety of nutrients, which can improve the gastrointestinal flora. Eating Douchi often can also help digestion, prevent diseases, delay aging, enhance brain power, lower blood pressure, eliminate fatigue, relieve pain, prevent cancer and improve liver detoxification (including alcohol poisoning);
3. Douchi can also detoxify various drugs and eat poison.
Douchi is suitable for people: the general population can eat it, especially for patients with thrombosis.
Douchi's dietotherapy function: Douchi is bitter in taste and cold in nature, and enters the lung and stomach meridians;
It has the effects of expelling wind, relieving exterior syndrome, clearing away heat, removing dampness, relieving vexation, dispersing depression and detoxifying;
It can be used to treat exogenous typhoid fever, cold and heat, headache, irritability, chest tightness and other symptoms.
Baidu Encyclopedia-Douchi