Is there any solution to the blackening of the Tohoku miso?

There are several reasons why miso is black. (1) The miso lumps are strong and blackened, and (2) When the miso is fermented, there is less moisture and high temperature, and a brown reaction occurs.

The miso tastes good, and it tastes out of the ordinary, so you can solve it with my method. A pound of soybeans soaked through, boiled and mashed, is better weighed. One pound of soybean paste plus two refined salt (two washed salt). Add a pound of black miso together and stir well. Fermentation for a month turns into a delicious miso.

The blackening of the Tohoku miso can be solved by the following methods:

1.Boiling disinfection method: Put the miso in water and boil, take it out and let it cool and dry it for later use, which can effectively sterilize and disinfect it, and also help to make it yellow.

2.Sun drying method: Drying the miso in natural light can promote the discoloration of the miso and make it more yellow and bright.

3.Add an appropriate amount of MSG: Add an appropriate amount of MSG to the miso to enhance its color.

4.Change the ingredients: Pairing the miso with certain ingredients will make it clear and transparent, but lose its yellow color.

It is important to note that when dealing with black and yellow mish, try not to use chemicals to avoid health effects. If the cause of blackening is more serious, it is not recommended to use it to avoid food safety problems.

1. When is it appropriate to make the Northeast sauce embryo, 2. How to master it to avoid "covering the sauce". 3. You don't need to add soy sauce to the sauce, because it is black, and this sauce is carefully preserved

I can't eat it, I have to throw it away

Hello, the Northeast miso is thin, that's because there is too much water, if it is a large miso jar, the longer it is put in, it will slowly thicken, but the sauce is thin, you can scramble egg sauce or chili sauce and eat it again, thank you.

If the Northeast miso is thin, you can put it in the sun to dry, because the miso is not afraid of the sun, and you can cover it with a window screen to prevent flies and mosquitoes.

Boil the soybeans, mash them and add them. It does not affect the quality of the miso. And it will taste good, too. A pound of soybean sauce can add 2 to 3 pounds of boiled soybeans.

One way is to put it in the sun and naturally evaporate for a while, so that the miso will not be thin, and the other way is to mix some more into it.

The Northeast miso is thin, if you want to change this state, only a sun will evaporate under the sun, and your general will not hesitate to worry about it.

You can choose to redo it or make do with it.

When the miso is thin, it can be dried in the sun so that the miso will not be very thin.

It doesn't matter if it's thin, it's delicious when it's thin.

*The Northeast sauce cubes have long black ash and white hair, and can also be used to make sauce. **

Ingredient list: Tohoku miso, water, salt, pre-cooked soybean paste, white hair, black hair, red hair, gray.

Production Steps:1Clean up the pieces of Tohoku sauce with white hair, black hair, red hair, and gray hair, and break them into small pieces.

2.Bask the sauce cubes in the sun for a few days in clear weather to dry the water.

3.Put the dried sauce cubes in a jar and add the pre-cooked soybean puree and an appropriate amount of salt.

4.Add an appropriate amount of cool boiled water and stir well.

5.Seal the mouth of the jar and ferment the sauce cubes for about 3 months.

In the process of making Northeast sauce cubes, it is necessary to pay attention to hygiene to avoid causing food safety problems. At the same time, it is necessary to maintain the tightness of the vat mouth during the fermentation process to avoid the invasion of external bacteria.

Tohoku makes miso.

It must be fermented, that is, it is moldy and has long hair, black hair, white hair, red hair, gray, it is normal! Then take it out before April 18 to clean up the hair outside, break it into small pieces and choose a sunny day to bask in the sun for a few days, and on April 18, add cold boiled water, salt and soybean puree cooked in advance.

To make the sauce is to cover the bean sauce cubes first.

If the Tohoku miso is dry, you can try the following methods to save it:

1.Add some water: Put the dried miso in a bowl, add some warm water and stir well. During the stirring, the miso can be crushed with a spoon to make it easier to dissolve. The amount of water needs to be in moderation, too much will cause the taste to deteriorate.

2.Add seasonings: You can add some seasonings according to your personal taste, such as minced garlic, minced ginger, chopped green onions, coriander, etc., which can increase the taste and aroma.

3.Add oil: Adding the right amount of oil to the miso will make it richer in flavor and will also make the miso easier to stir and dissolve.

4.Use high heat to boil: Put the miso in a pot, add an appropriate amount of water to the line, heat until boiling, and cook for 5-10 minutes. This makes the miso easier to dissolve, and at the same time, it can also be sterilized and sterilized.

In short, if the eastern soybean sauce is dry, it can be saved by adding water, seasoning, oil or boiling at high temperatures. Different methods are suitable for different situations and need to be flexibly applied according to the actual situation.

Remove the salted miso from the pan back to the pan and stir in a small amount of cooking oil and two eggs. Turn the heat to high and put in the chopped green onion to remove the peculiar smell, add water to reduce the juice, and add some sugar after the most slim.

The dangers of eating miso regularly:

Due to the high salt content of the sauce, it should not be used in large quantities at a time, and excessive consumption will increase the burden on the kidneys and heart, and will also induce related diseases.

How to make the miso:

1. To make a sauce primer, choose cornmeal, because the coloring is good-looking. The general ratio is 2 catties of corn and 3 to 4 catties of soybeans. Fry the corn over slow heat, then blanch it with boiling water, make the blanched corn batter into a ball by hand, be sure to press it vigorously, and finally dip it in some cold water to smooth the surface.

3. Clean the sauce primer, break it, brush off the hairs, and then, soak it in cold boiled water, put it together with soybeans, add salt, monosodium glutamate, peppercorns, etc., put it in the sun, turn it up and down twice a day, about a few months.

What should I do if the sauce is a little salty for two days at the beginning of April?

If you're feeling a little salty, he can do it too. The general is normally a little saltier than its dishes. If you really feel disgusted, then wait for him to send it and put some MSG to spice it up.

Or put some more water, and then wrap a new brick in a new cloth and put it inside to absorb the water. You can bring some of this down, but the effect is not too obvious.

The Northeast miso is salty,,Don't be filial,,What should I do?,Can you use yeast?。

No, you cannot. Making miso is not a fermentation process, it is an enzymatic hydrolysis process. Salline-tolerant yeasts are added only for flavor. If the miso is salty, you can boil the soybeans and mash them and add them.

What to do if the miso is salty.

First, if it is still a semi-finished product.

Add the boiled soybeans and re-ferment. Steps:

Put the soybeans directly into the wok, do not put oil, and stir-fry in a dry pan over medium heat until the beans are slightly mushy in color.

After frying, wash with cool water.

Put the washed beans into a pot, pour in 3 times the amount of water for the beans, and bring to a boil over high heat. Cover the lid and cook on low heat for about 1 hour and be cautious, cook until the beans can be crushed with your fingers, be careful not to dry the pot and stir it frequently, if the water is boiled dry, you can heat the water in it again, do not add cold water.

The boiled beans are crushed, semi-finished sauce is added, and fermentation continues.

Second, if it is already a finished product.

Fried sauce. Reheat the pot, add water and sugar to the sauce, stir well, and bring to a boil. Or.

Put a little soybean oil, put two eggs, stir well, wait for the heat to be large, put in the salty sauce and boil, then put some chopped green onions to taste, add water, whether to add sugar depends on the taste. Or.

Put a little soybean oil, put sweet noodle sauce, add water, stir well, wait for the heat to be high, put in the salty sauce and boil, whether to add sugar depends on the taste.

What should I do if the miso is salty and doesn't taste good?

It probably isn't because it's too salty, it's probably because your miso hasn't been stored long enough to ferment the miso for too little time and its aroma hasn't yet developed.

You can add boiled water and a little salt, and you must master the amount of water you need. If you add too much mish, it will be too light and spoiled. The miso is dried, and the original salt is still there.

It will be salty when it dries, and the miso will be the same as the original with water. If you can't do it, then I can give you and the tutorial, just follow the steps and do it.

1. Raw materials: soybeans, salt, water.

2. First boil the soybeans in a pot, and then grind them with a meat grinder, which is not very broken, and there are many watercress in it.

3. Pier into two cubes, put into the sun to dry, to dry each side into a layer of shell, in fact, the middle is still soft, when the six sides are dried, with paper packaging for a period of time, the inside is basically dry, waiting for their own alcohol.

4. When it is time to put the sauce, make the sun-dried sauce into a small piece, you can see a lot of emerald green hair, that is, long hair, put it into the pickle jar and add water and salt. Cover it with fine gauze and put it under the sun, so that the sauce will be mellow.

5. In the end, it is necessary to use the sauce iron milling every day, that is, a board is ordered under a wooden stick, pounded every day, and the white foam is discarded, and the sauce will become thin every day.

6. You can eat it when the sauce is served, Northeast sauce is a must-have pickle, especially in rural areas, and it must be eaten at every meal. It is mainly used for dipping raw vegetables, such as wild vegetables in spring, small root garlic, mother-in-law, etc., and cucumber Bichang and green onions in summer are also essential for every meal.

The Northeast miso can also be used for cooking, but because the miso is a soybean fermented for a long time, it is relatively smelly and not suitable for too many dishes, but the eggplant stewed with miso is very good and appetizing.

If the Tohoku miso is dry, you can take the following measures:

Add water: You can pour some warm or hot water into the sauce and stir well to make the sauce soft and easy to use again. However, it is important to note that if your sauce is already moldy or spoiled, adding water will not solve the problem, but will make the sauce more unhealthy.

Chopping: Large, dry and hard pieces of sauce can be chopped into small pieces, which can increase the surface area of the sauce, which is easier to mix with the ingredients and more convenient to use.

Soaking: You can soak the sauce in water for a while to allow it to soften, which will also restore the flavor of the sauce.

Regardless of the method used, it is recommended to taste it before using it to ensure the quality and texture of the sauce.

1. Air-dried miso cubes.

2. Pour in water and use a brush to clean the bristles on the surface of the miso block 3. This is the brushed miso block.

4. Chop the miso cubes with a knife.

5. Put all the cut miso cubes into a basin, put them in the sun and dry them in a sunny and ventilated place 6. Boil water in a pot, pour in 500g of salt and stir until the salt is completely melted, and then put in peppercorns and star anise to boil the pepper water.

7. Cool the salt water and remove the peppercorns and star anise.

8. Put the miso in a clean jar.

9. Pour in salt water and stir well.

10. Take a piece of clean travel gauze, seal it with an elastic band, pound it with a spoon every day, put the foam out and throw it away, speed up its fermentation process, and wait for the sauce to be eaten.

If the oak disturbance and fruit Northeast sauce is dry, you can try the following methods:

1.Add an appropriate amount of boiling water or stock, stir well and continue to use.

2.Add some vinegar or wine, stir well and continue to use.

3.Pour the dried miso into a clean container, add a small amount of cooking oil, stir well, seal and store, after a while, it will become moist and soft, and you can continue to use it.

4.Put the dried miso in a pot and cook until it softens, then take the beam out and let it cool, and then continue to use.

However, it should be noted that if you find that the miso has gone bad or has an odor, it is best not to use it.

Summary. Hello, if the Northeast miso is not too dry, you can add clean hot water at about 60 degrees.

Hello, if the Northeast miso is not too dry, you can add clean hot water at about 60 degrees.

The miso is dry, and I can't teach it, can I add water?

Hello, dried miso that can heat the water.

The water has cooled and can be added.

Do you add salt to the water?

Hello, the water is cool, you can't add it.

Add a pinch of salt to do.

Is mineral water OK?

You can press this operation: 1, air-dried miso cubes 2, pour in water, use a brush to clean the surface of the miso cubes 3, this is the brushed miso cubes 4, the miso cubes are chopped with a knife 5, put all the cut miso cubes into a basin, put them in the sun and air to dry 6, boil water in the pot, pour in 500g of salt and stir until the salt is completely melted, then put in the peppercorns and star anise, boil the pepper water 7, dry the salt water skillfully, take out the peppercorns and star anise 8, the miso into a clean jar 9, Pour in salt water and stir well10, take a piece of clean gauze, seal it with an elastic band, pound it with a spoon every day, put the foam out and throw it away, widen and judge the fermentation process, and wait for the sauce to be eaten.

Hello, you can add salt water to cool, not mineral water.

The Northeast miso itself is relatively dark, and if there are no small hairs on the surface, it means that it can be eaten normally without mildew, although rest assured.