In essence, the sauce is not different, as for the composition, the Chinese are eager to achieve everything is concerned about the speed and efficiency and ignored the quality, like soy sauce soy sauce such things is not fast, so most of the domestic sauce is fermented beans add sauce lead to the proportion of blended, in order to eat hard to add glutamic acid, so that the soy sauce artificially tasty and delicious.

And South Korea out of the sauce to ensure that the brewing time, basically as far as possible to maintain the natural, of course, the food process science and production standardization aspects of our difference is not a year or two.

Korean sauce introduction:

Korean trend wind in China has been blowing for many years, from the beginning of the various types of Korean stars, to now people began to pay attention to a variety of Korean food, it can be said that the Korean food culture is very much to let everyone love and curiosity. Once someone said, South Koreans often eat most of the food is health food is very good for the body, because of this is to let more and more foreign tourists to travel to South Korea to taste the food.

Many people go to South Korea will not forget to taste the Korean sauce, talking about the Korean sauce many people may not understand, in fact, the Korean sauce with the Chinese sauce basically means the same. So today we will tell you what is the Korean dashi.

In ancient times in North Korea, cooking is mainly used sauce to adjust the saltiness. Sauce is the basic seasoning of the Korean national diet, but also the main side food. There are types of sauces such as clear sauce, dashi, chili sauce, juice sauce, moss sauce and yellow sauce. Grilled meat and fish are sometimes smeared with chili sauce or dashi, and various kinds of dishes and soups can be cooked with the sauce, which is very delicious. The ancient Chinese document "San Guo Zhi" mentions dashi from the Korean Peninsula, while in Japan, dashi is called "miso". In "Dae Jang Jin," Jang Jin also calls dashi "miso.

The Korean people usually make dashi in the tenth month of the lunar calendar, and "Dae Jang Geum" describes the process in detail: soybeans are boiled until they turn a smoky color, then pounded in a stone mortar to make dashi blanks. The sauce is usually made into a square or round, weighing three to five pounds, placed in a cool, ventilated place, air-dried for three to five days, and then tied with straw and other large sauce billets, hanging on the beams of the house, drying for about 40 days, and then taken down, and then a layer of sauce billets, a layer of straw placed in the temperature, humidity and suitable place, so that it naturally fermented.

The meaning is for you to introduce what is the Korean dashi, through the introduction of the article can be seen in the Korean dashi looks ordinary, but in the Korean cuisine play a small role. It can be said that the Korean dashi's in Korea almost every household will have. Although there are now other things that can replace Korean dashi, but often many people are still willing to use Korean dashi to make food.

Introduction of Chinese soybean paste:

Soybean paste, also known as soybean paste, soybean paste, made from soybeans that are fried and ground and then fermented, is China's traditional seasoning sauce.

Soybean paste has a strong sauce and ester aroma, salty and sweet to taste, used for jiao, stewing, steaming, stir-frying, mixing and other cooking methods, but also can be accompanied by meals, net food and so on.

Nutritional Analysis Editor

1. soybean paste is mainly composed of protein, fat, vitamins, calcium, phosphorus, iron, etc., which are indispensable nutrients for the human body;

2. soybean paste is rich in high-quality proteins, not only increase the nutritional value of the dishes, but also the protein in the microbial role of amino acids, which will make the dish show more Fresh taste, appetizing effect;

3. soybean paste is also rich in linoleic acid, linolenic acid, the human body to supplement the necessary fatty acids and reduce cholesterol are beneficial, thereby reducing the chances of cardiovascular disease;

4. soybean paste in the fat is rich in unsaturated fatty acids and soybean phospholipids, have to maintain the elasticity of blood vessels, brain and prevent the formation of fatty liver role.