Which flavor of Tohoku miso is the best? How would you choose?

In this part of the Northeast, many people like to eat miso to roll green onions, which tastes very good, and the soybean soybean in the Northeast miso tastes better and tastes more fragrant. You will find that there are many kinds of miso in Tohoku, and you can know which miso is more authentic through some smells, and it can be used to make food or dip side dishes, which are very good.

Nowadays, many people will choose to buy miso in the supermarket, and they will find that the taste of this sauce will be different from the taste made at home, there will be wheat added in it, and some preservatives will affect the taste of the miso pasto. The cost of this production method is also relatively low, mainly to prevent the sauce from spoiling, so the most delicious miso is still the sauce made by the Northeast people themselves. The more delicious Northeast miso is generally made of soybeans, and the taste of the sauce is relatively fragrant, and the most attractive thing is the taste, no matter what food it goes with, it is special to eat.

When people smell this smell, they will have a great appetite, and this sauce can be eaten directly or used to cook, and the taste is very delicious. It tastes better when eating pancakes with miso on a regular basis, and many people can also use some miso as a condiment when making some home-cooked dishes, and the taste will become better. It can be found that there is a trick to making the miso by using soybeans, which are cooked in advance and soaked in brine to ferment into a new delicacy.

Although there will be fungi in the process of Sichuan pepper, these fungi are some aerobic bacteria that can make the elephant ferment more fully and the taste will become fresher. And soybeans have a lot of protein, which can provide people with nutrients. In the process of making such delicious food, it is also necessary to pay attention to the selection of soybeans in some places, and the taste will be more fragrant if it is large.

And you need to soak the soybeans in advance to taste better, and finally use a pressure cooker to simmer the soybeans until soft, the production time will be shorter and the taste will be more fragrant.

Dipping pickles can be said to be one of the Northeast specialties, is indispensable for daily life, and I am more inclined to soybean paste, which not only has the aroma of soybeans, but also has a very strong sauce aroma, and the taste will not be salty.

I think the sweet and spicy flavor is particularly delicious, and I usually choose scrambled egg sauce with a little sugar, cumin and chili pepper in it.

I think the salty ones are more delicious. I don't like to eat sweets, it doesn't taste good. And it will get fat.

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.

The practice of mixing cucumber vegetables with Northeast miso sauce:

Ingredients: 2 cucumbers, 2 shallots, miso.

Steps: 1. Prepare cucumbers, shallots, and sauce;

2. Wash the cucumbers, cut them into shredded cucumbers and put them in a pot for later use;

3. Wash the shallots, tear the shallots into pieces by hand and put them in the cucumber pot;

4. Pour an appropriate amount of sauce into the basin and mix well with chopsticks;

5. Put the mixed cucumber vegetables into a plate and serve.

For now, if we talk about the Northeast general, we can use it to stir-fry spicy tofu. Or you can go back to the pot meat or something, but in general, you can eat some Northeast dipping pickles. And pancakes and stuff like that.

Stewed potatoes and eggplants with Tohoku sauce, scrambled eggs with Tohoku sauce, mixed vegetables with Tohoku sauce, fried noodles with Tohoku sauce, etc.

Sauce pepper (ox horn shu, sheep horn shu), sauce beef, sauce eggplant, egg sauce, sauce herb (wild vegetables, beef), sauce cucumber, sauce pig's trotters 、......

Wrapped lettuce, raw cucumbers, and radishes are all delicious.

It is dipped in a variety of vegetables, stewed pork ribs and other sauces.

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.

There are many kinds of Northeast miso sauce, and the best one is still to say, fragrant sauce, and then there is spicy sauce. This is 2 kinds of sauce that can be eaten directly, and there is also a kind of Xu's sauce, I don't know if anyone knows, he is the most ordinary sauce, fry it when you eat it, many Northeast families, all make their own sauce to eat, and the taste of each family is different.

Xiangqi, Xu's and"Kanto Yangjia sauce"。Three major brands, only"Kanto Yangjia sauce"It's a traditional farmhouse sauce, and the others aren't.