Usage of southern milk sauce: The main usage is to drown the raw materials to be cooked. For example, steamed pork can be tasted with a small amount of southern milk, which will have a stronger taste. South milk is rich in a large number of high-quality protein and various amino acids needed by human body, with rich aroma and mellow taste, and has the effect of invigorating spleen and appetizing.

The main ingredients of southern milk sauce are protein, fat, carotene, vitamins A and E, and minerals such as calcium and phosphorus. After south milk sauce is fermented, protein is decomposed into various amino acids, producing substances such as yeast, so it can stimulate appetite and promote digestion. Southern milk sauce (Fangqing) is rich in vitamin B 12, which can supplement vitamin B 12 in human body and prevent Alzheimer's disease.

Brief introduction of southern milk sauce:

Nannai sauce is tofu fermented by red yeast, also called red fermented bean curd. The surface is purplish red and the interior is apricot yellow. It tastes fat, fragrant and a little sweet. Among the delicacies made with Nannai sauce, Shunde specialty Daliang cinnabar is the most popular. It is a traditional food made of flour mixed with south milk sauce, lard, sugar and other ingredients.