What brand of Northeast miso is good? What brand of miso is delicious?

Northeast miso is a kind of sauce unique to Northeast China, among which bean paste.

There are many kinds of sauce, but now only bean paste is more popular, so the so-called Northeast sauce is bean paste for modern people. Miso as a traditional delicacy that satisfies you.

It has a long history, which can be traced back to the Sui and Tang dynasties.

So Tohoku has always been regarded as the hometown of Miso.

As an important part of the food culture of Northeast China, miso occupies a very important position in the hearts of Northeast people. Today, when the material conditions are very abundant, dipping pickles still often appear on the table of Northeast people. For people in the Northeast, dipping pickles are like soups in the south, and they are an indispensable part of the dinner table.

Therefore, miso in the Northeast is very popular, and it has created some well-known brands, and even some brands have influenced the living habits of a generation in the Northeast.

One. Fragrant sauce.

At present, it is one of the best-selling sauce brands in many places in China, especially in Northeast and North China.

Very common. In the hearts of many people in the Northeast, Xiangqi sauce is synonymous with sauce, and there are many friends from other places who will mistakenly think that it is a type of sauce when they hear the name, but in fact it is a brand.

Two. Sun Island soybean paste.

This can be regarded as a veteran figure in the history of Northeast sauce, and younger friends may not know much about it, but it is definitely the most classic existence in the hearts of older people. This kind of sauce is not common in supermarkets outside the country, but there are many people who buy it online, especially those who go out from the Northeast are its most loyal fans.

Three. Hosen miso.

It is said that Baoquan soybean paste was founded in 1952 and has a history of more than 60 years, and has been a best-selling brand and one of the favorite miso brands of Northeast people.

Four. Haitian soybean paste.

Haitian soybean sauce is definitely one of the most familiar miso brands, and it is also my favorite brand. Because this sauce is not very salty and has a sweet taste, there are many ways to eat it. It can be used whether it is dipped in pickles or stir-fried, especially the fried egg sauce.

Have you eaten all of the above brands of miso before, some of them may only be available in the Northeast, after all, the taste of the Northeast people is still different from other regions, so you may not be able to accept the heavy salty flavor of the Northeast people.

I personally like Jingangshan, because the "Jingangshan" brand series of products are known as "Jilin Province Famous Trademark", and it is the first product approved by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China to use the "Yanbian Spicy Cabbage" geographical indication protection logo, which has good taste and guaranteed quality.

There is a fragrant sauce that tastes very good, there are spicy and non-spicy you can try, our family has been eating, you can eat it with vegetable dipping sauce or eat egg sauce like Northeast people.

The sauce that I often eat at home is Baoquanling bean paste, which tastes good and is suitable for making egg sauce, and people in the Northeast like it very much.

The delicious brands of Northeast miso include Baoquanling-Haitian-Xiangqi and Xiangqi sauce. The texture of these sauces is perfect for everyone's taste and is very easy to use.

The fragrant sauce in the Northeast sauce is the most delicious, this sauce has a beautiful taste, suitable saltiness, and unique flavor, which is deeply loved by the public.

The brand of Sun Island soybean sauce in the Northeast is good, this sauce belongs to the veteran sauce in the Northeast, and the taste is very classic.

The brands of Tohoku miso that I have eaten include soybean miso and the general Ishibashi, and I think these two brands are very good.

The best sauce right now should be Saka-en.

The Northeast sauce is much the same. But the amazing thing is that different people do it, do it under different climatic conditions, and do it at different times, and the taste will be different. Even after it is done, it has passed the precipitation of time. There are also subtle changes in taste.

The miso packaged in the supermarket is not the taste of the farmhouse sauce at home. Almost all of them have wheat and preservatives in it. Wheat affects the taste of the miso and preservatives have killed the mold, and the purpose of the miso produced in the factory is to prevent the miso from spoiling and reduce costs.

Good Tohoku miso is made with pure soybeans. After it is served, when the target is shot, that is, when the sauce jar is stirred, the fragrance of the tempting sauce will waft out. The focus is on the seductive and fragrant aroma rather than anything else.

On the side, people who smell the sauce can't help but want to taste it. By smell, you can identify whether the sauce is good or bad.

The prepared sauce can be eaten raw. All kinds of fresh vegetables, cleaned and dipped in sauce, it is very delicious, salty and fragrant. Or you can use diced meat and eggs, and add some fresh chili fried sauce to make chili sauce, which is delicious and delicious.

Any miso that smells uncomfortable is spoiled. A good miso in the open air doesn't attract flies. Therefore, maggots will not be born.

Miso

Soybean paste is called miso in the northern part of our country. Soybean paste is made from soybeans, flour, salt and water, and is made through koji-making and fermentation. High-quality soybean paste is reddish-brown with a shiny color, with a sauce aroma and vinegar aroma.

Soybean paste is a commonly used cooking ingredient, suitable for stir-frying, stir-frying, roasting, mixing and other cooking methods.

The main ingredients for making miso are soybeans, flour, salt, and water. The raw soybeans are required to be dry and free of mildew and deterioration. Sauce flour is generally made of ordinary standard flour, which requires no mildew and deterioration.

Table salt is required to be white in color and high in chloride. The water used should meet the national drinking water hygiene standards.

I think the best miso is Xiangqi sauce, which is a brand in our Northeast. This sauce is very fragrant, and it is all cooked sauce, which can be eaten right out of the bag, especially suitable for dipping in various green vegetables.

Personally, I like Lao Gan Ma's miso very much, it's delicious. And there is a large number of people who like the old godmother. Used to serve with rice, steamed noodles are a good choice.

Generally, the sauce cubes are made in February. The temperature and environment in February are suitable for the growth of bacteria in the air, which is conducive to fermentation. If the temperature is too high, it is easy to spoil, moldy and hairy.

The Northeast miso refers to the source of the bureau is a unique sauce in the Northeast, and the Northeast miso has two ways to do more than bean paste and plate sauce, but now the more popular is only bean paste, so the so-called Northeast miso is bean paste for modern people.

Miso can regulate the saltiness of food, and from a nutritional point of view, it can also supplement the body with plant protein. Soybeans are used as the main raw material, while tung beans are rich in protein and fat.

Generally, the sauce cubes are made in February.

The time is basically in February, and then wait for natural fermentation, early April.

Eight, eighteen or twenty-eight start to make the sauce, the whole May is the process of whipping, usually a month after the sauce is made, fermented and ready to eat. Two lunar April, is the first April sauce or the second April sauce, it depends on the temperature, the temperature is suitable for the first April, the temperature in the northeast is sometimes cold and hot, the climate is unstable, you can consider the sauce in April.

It also depends on the location of storage, the storage location is sunny during the day, you can choose the first eight sauce, easy to ferment, if you can't ensure that the sun is sufficient, a little later after the temperature rises and then the sauce, at the latest can not be later than April 28, there is no May sauce, the temperature of the sauce in May is rising, and it is easy to ferment excessively.

Tips: 1. It is best to choose fresh soybeans to make the big Xuyu high sauce to be fragrant, the aged soybeans are not easy to ferment, and the taste of the soybean sauce is not as good as the new soybeans.

2. The time to cook the sauce should be at least 24 hours, and this process is repeated cooking, the purpose is to make the soybeans more and more red the more they are cooked, and the color of the sauce is beautiful. The soybean sauce in the Northeast is very famous, the color is yellow and the inside is red, the sauce is fragrant, the color is strong, the color is strong, fried egg sauce, come to a plate of dipping pickles. It is used in stews to taste better than seasonings, and there are no additives, so it is healthy to eat.

Many people know that Northeast people like to eat miso more, and there are many flavors, and they will find that Northeast miso has a unique feeling, so people will choose the favorite flavor. You will find that the soybean sauce in the Northeast miso is more delicious, and the taste is more beautiful, no matter what food you dip in, it will be more fragrant.

It can be found that sauce is a very important existence in Northeast cuisine, only if the sauce is well matched, the taste of the dish will be more delicious, so Northeast people must eat sauce. It can be found that the flavor of the miso in the Northeast is heavy, mainly divided into miso and plate, and the taste of the sauce is some special will be found in this kind of miso in the smelly and fragrant, which is its characteristics. Generally, when eating vegetables or pancakes, you can dip this kind of general to use, and you will find that many people in the rural areas of Northeast China like to eat like this.

This sauce is suitable for the majority of people to feel that the taste is more familiar, in fact, this sauce is more delicious, more in line with the taste of the public, and is also used to cook home-cooked dishes. Moreover, the production method of Tohoku miso seems to be relatively simple and rough, but there are many details in it, and some raw ingredients need to be selected in advance. To make the miso, the main ingredient is soybeans, and salt and water are added to make the miso.

And when choosing soybeans, you need to pay attention to the quality of soybeans.

Clean the soybeans in advance, and put them in the sun to dry, wrap them in paper for a period of time, and then ferment, when the soybeans grow hair, then put them into the sauce jar, add an appropriate amount of salt and water, cover them with gauze, and continue to ferment in the sun. In addition, during the fermentation period, it must be stirred every day, and the foam on the top must be removed as a miso and eaten directly after fermentation. You will find that this sauce is made with more details and complexity, but the taste is very fragrant, and some people can't stand this taste, but it will have a better taste when eaten.

Northeast miso is a kind of strong that Northeast people are very fond of, they use it to dip in green onion burritos, and the personal taste is that the spicy Northeast miso is more delicious.

I prefer to eat salty flavors, the taste is relatively good, a little spicy, so it will be more fragrant.

Xiangqi sauce, the taste is relatively light, not so salty, but very fragrant, the taste is delicate, and there are not many watercress in the sauce, aroma sauce is the rising star of many Northeast miso brands, and it is also the representative of ready-to-eat cooked sauce.

The best brand of Northeast miso should be Xu's miso, and in Tohoku, everyone should know that Xu's miso tastes good and is of good quality.

Northeast soybean sauce I think soybean sauce is fine, for example, Lao Gan Ma, she is actually very flavorful, and then Haitian bibimbap sauce is also OK, both of which are popular with the public.

I think there are three very good miso brands in the Northeast, Xiangqi, Xu's and "Kanto Yangjia Sauce". Among them, only Dongyangjia sauce is brewed by traditional technology.

The taste of the Northeast miso is salty and fresh, the Northeast miso refers to a unique sauce in the Northeast, the Northeast miso has two kinds of bean paste and plate sauce to make more, the so-called Northeast miso refers to the bean paste for modern people.

Soybean sauce is a traditional food of the Manchu people, and the Manchu people have a long history of making soybean paste. Tohoku miso can also be used for cooking, but because the miso is fermented by soybeans for a long time, it is smelly and not suitable for too many dishes, but the eggplant stewed with miso is very authentic and appetizing.