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

Yellow soybean paste has a strong soy 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.

Soybean paste nutrients:

1. soybean paste is mainly composed of protein, fat, vitamins, calcium, phosphorus, iron, etc., these are indispensable nutrients;

2. soybean paste is rich in high-quality proteins, cooking not only increase the nutritional value of the dish, and protein in the microbial role of the generation of amino acids, which can make the dish show a more delicious flavor. More delicious 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-rich unsaturated fatty acids and soybean phospholipids, to maintain the elasticity of blood vessels, brain and prevent the formation of fatty liver role.