What is taste enhancement?
Miso (みそそ), also known as lobster sauce, is made from soybean as the main raw material, salt and different kinds of koji by fermentation. Miso is the most popular seasoning in Japan. It can be made into soup, cooked with meat, and made into the soup base of hot pot. Because miso is rich in protein, amino acids and dietary fiber, regular eating is beneficial to health, and drinking miso soup can also warm the body and wake up the stomach when the weather turns cold.
Miso is popular in Japan because of its rich nutrition and unique taste. Miso is similar to soybean paste, bean paste, soybean sauce, lobster sauce and so on, which are produced by mold propagation.
use
Miso has a wide range of uses, and different kinds of miso can be mixed and used in various dishes according to personal preferences. In addition to the miso soup that Taiwan Province people are most familiar with, there are traces of miso activity everywhere, such as pickled side dishes, the sauce of cold dishes, the bottom of hot pot soup, all kinds of barbecues and stews. Because miso is not durable to cook, miso is usually added last when cooking soup, and it will be turned off after a little cooking to avoid the loss of miso aroma; If you stew food with miso, you can add miso twice. First, add 2/3 miso into the cooking juice to add flavor to the ingredients, and then add the remaining miso before taking the pot to enhance fragrance.
nutrition
Miso contains more nutrients such as protein, fat, sugar, iron, calcium, zinc, vitamin B 1, B2 and niacin. Professor Hiroshi Ito of Hiroshima University in Japan and others have proved through animal experiments that eating miso often can prevent diseases such as liver cancer, gastric cancer and colorectal cancer. In addition, it can also inhibit or lower cholesterol in the blood, inhibit the accumulation of fat in the body, and have the effects of improving constipation and preventing hypertension and diabetes.
Production step
1. Mix rice (wheat) with salt to kill aspergillus contained in it. At this time, koji still exists, which can fully degrade protein, fat and starch contained in rice (wheat). However, because there is not much salt, it will not affect the reproduction of koji;
2. Soak soybeans in clear water until they fully absorb water (overnight), cook them and mash them; Stir the mashed soybean and salt evenly, add rice, boil for the second time, and cool to a temperature that is not hot (about 35 degrees);
3. At this time, put the raw materials in a sterilized jar (urn) and other containers, seal them with plastic bags, and place them in a cool place (you can put a stone on the jar). If they are made in early summer, they can be eaten in late autumn.
Miso juice
Miso juice often appears in Japanese cuisine. I believe many people like it. Miso juice is made of miso, which can be poured on food. It is easier to eat than using miso directly, because miso is paste, which is not as easy to melt into food as liquid. If you like miso, you can make it yourself.
What is miso juice?
Miso juice is a kind of seasoning, which is made of miso. Miso is a paste, which is widely used in Japanese cuisine as a seasoning and often used as a soup base. Miso is usually eaten in the form of miso soup in Japanese cuisine, and miso is also added as seasoning when cooking steamed vegetables. Miso juice is processed on the basis of miso and made into liquid, which is more convenient to use, can better melt the taste into food and has a unique flavor. The raw material of miso juice is a kind of Japanese soybean sauce, which is very similar to the well-known bean paste and lobster sauce. All the raw materials are soybeans, rice, barley, salt and so on.
The method of miso juice
In fact, miso juice is just a little processing miso to make it into a liquid state. We can do this process ourselves. If we like to eat miso at ordinary times, we can make miso sauce into miso juice, so that we can easily add it when eating some food. Let's see how to make miso juice.
Prepare white miso 1 50g, a cup of cold boiled water, half a cup of rice wine, and a tablespoon of sugar1and mix these materials together to make miso juice. Isn't it super simple? You can also cook miso, miso and small fish stock together, and stir well to make miso juice. Miso juice is also used as a seasoning. You can add it directly to it when cooking. It tastes very good, and it is easier to taste than using miso directly.
Nutritional value of miso juice
Miso juice is made from miso, so it retains the nutrition and efficacy of miso. Miso is propagated by mold of soybean or rice, and its main components are protein, amino acids, glutamic acid, vitamin B3, vitamin E, enzymes, isoflavones, Colin, lecithin, etc., among which protein, fat and sugar are very rich, and iron and sugar are abundant.
Some scientists have found that animal experiments show that eating miso often can prevent diseases such as liver cancer, gastric cancer and colorectal cancer, help to suppress or lower cholesterol in the blood, inhibit the accumulation of fat in the body, improve constipation and prevent dangerous diseases such as hypertension and diabetes.
Cook with flavored juice
Eggplant with miso sauce
Eggplant with miso juice is also a very attractive dish. The fresh flavor of miso is blended into eggplant, which has a unique flavor. Its method is also very simple, just prepare eggplant and miso. Specific practices are as follows:
1, wash the eggplant and cut it in half;
2. Heat the oil in the pan, put the prepared eggplant in the oil pan, oil it and then pick it up;
3. Absorb the excess oil on the eggplant with oil-absorbing paper and pour some miso juice on the eggplant;
4. Put the eggplant in the oven and bake at high temperature for about 5 minutes. When the eggplant is soft, it can be eaten.
The roasted eggplant tastes good, and the mouth-watering miso juice is poured on it. The combination of the two makes this dish a favorite of many people. Make it for yourself during the holiday!
The Miso Soup
Weizeng soup is a Japanese dish made of snapper, red and white radish, fish bones, miso and other materials. Miso soup is an authentic Japanese soup, and every housewife in Japan will definitely cook it. Miso is a kind of seasoning, which is made of fermented soybeans. It is mushy, a bit like our northeast miso. Miso is mainly used as soup base. On the streets of Japan, no matter how late it is, Japanese restaurants next to the street will provide a bowl of warm-hearted miso soup: it looks like clear soup with little water, and with a spoon, "Neri Gankun" emerges gently.
Practice of weizeng decoction
The Miso Soup
Ingredients and materials
Ingredients: 300g fishbone.
Accessories: 50g of carrot and 50g of white radish.
Seasoning: 80g of miso, granulated sugar 1 g, monosodium glutamate 1 g, and 30g of shallot.
Cooking method
1. Cut snapper (or other fresh fish bones), blanch in boiling water, remove, and then wash with clear water;
2. Wash the red and white radishes separately and cut them into filaments;
3. Put water into the pot 1/3 cups to boil;
4. Cook the shredded red and white radish until soft;
5. Continue to add fish bones and boil to remove bubbles;
6. Put the miso, sugar and monosodium glutamate in a colander, mix well with a wooden stick (or spoon), immediately turn off the fire and fill the bowl, and sprinkle with chopped green onion.
Homemade weizeng decoction
Details of ingredients
Appropriate amount of kelp, hypsizygus marmoreus, Flammulina velutipes, Shrimp, Tricholoma, Soybean Sprouts and Flavor Enhancement.
Proper amount of salt
Cooking method
1. Soak dried kelp in water, pour a proper amount of clear water into the pot and bring it into the sea to boil, then remove and drain it for later use.
2. Flammulina velutipes, hypsizygus marmoreus, soybean sprouts and Tricholoma are washed at the roots; Kelp is cut into long strips and knotted; Shrimp is shelled and the back is operated to remove shrimp.
3. Add Flammulina velutipes, hypsizygus marmoreus, Tricholoma, and soybean sprouts into the kelp pot, and stew over low heat.
4. Cook until the ingredients are cooked, and add the shrimps.
5. Use a colander to hold a proper amount of miso, put it in the soup and stir it up with chopsticks.
6. Cook for a while and add the right amount of salt to the pan.
Japanese miso soup
Ingredients and materials
Appropriate amount of crab leg mushroom, tofu, Japanese flavor enhancement, Undaria pinnatifida and chopped green onion.
Cooking method
1. Boil water in a pot, add miso sauce, and add it little by little until you feel the taste is right. Stir continuously until the taste increase is completely dissolved. Add the crab-leg mushrooms that have been watered in advance, and put the tofu into the pot. When it's almost ready, add Undaria pinnatifida and sprinkle with chopped green onion.
2. Finished products are completed.
Tips
1. Mainly the choice of sauce. The authentic taste has to be bought with imported spices.
2. You can also add clams, which will taste better.
There is no need to refuel in the whole process, and Japanese food is very light as a whole.
The Miso Soup
Ingredients and materials
50g of Undaria pinnatifida, 50g of Flammulina velutipes, lactone tofu 1 box, miso sauce 1 spoon, appropriate amount of shrimps, appropriate amount of salt and appropriate amount of scallops.
Appropriate amount of clear water
Cooking method
1. soak Undaria pinnatifida and wash it.
2. Cut off the dirty parts of Flammulina velutipes and wash them for later use.
3. Soak scallops in advance.
4. Remove the shrimps from the shrimp line and wash them for later use.
5. Cut the box of tofu into pieces for later use.
6. Put a proper amount of water into the pot and pour in the soaked scallops and scallop water.
7. Add a spoonful of miso sauce when the water boils.
8. Stir the miso sauce with a spoon.
9. Add Undaria pinnatifida.
10. Tofu and Flammulina velutipes.
1 1. Appropriate amount of salt and chicken essence.
12. Cook for about 10 minutes, add the shrimps and cook until the color changes.
Japanese bean curd miso soup
Ingredients and materials
One piece of tofu, five mushrooms, half a radish, a little sea cabbage, two bags of miso, appropriate amount of salt, appropriate amount of pepper and appropriate amount of sesame oil.
Scallion right amount
Cooking method
1. Seaweed is soaked in warm water for later use.
2. Cut the tofu into pieces and blanch it in boiling water.
3. Wash and slice the Tricholoma, peel and slice the radish, take it out and put it in a small bowl for later use.
Blanch the mushrooms and radish slices in boiling water for later use.
5. Add a little warm water to taste enhancement and stir well for later use.
6. Add water to the casserole, add tofu, mushrooms and radishes and cook for 7 minutes.
7. Tofu boils out small holes.
8. Add the stirred flavored juice.
9. Add sea cabbage and cook for 3 minutes.
10. Add salt, pepper and sesame oil to taste.
1 1. Finally, add chopped green onion and turn off the heat.