What is Japanese miso?

Gao Wei, commonly known as Lin Wei, is a condiment similar to rice wine, which comes from Japan. The sweetness and smell of wine can effectively remove the fishy smell of food. The sweetness of glutinous rice can fully lead to the original flavor of ingredients, so glutinous rice is an indispensable seasoning when cooking by fire. Fermented wine can tighten protein and harden meat quality. Adding glutinous rice when cooking can also add luster and make the ingredients look more delicious.

Delicious seasoning is known as "healthy seasoning magician", which can meet the needs of seasoning and achieve the appeal of delicious food and natural health. It can replace the use of monosodium glutamate, sugar and wine. In cooking, it can make the ingredients have the effects of increasing color, enhancing fragrance, removing fishy smell, increasing elasticity, prolonging storage, moisturizing and softening.

The use of Japanese miso

1. BBQ: Take three portions of mixed soy sauce and spread it on fish, eel, chicken, duck and other meats for barbecue, which can remove the fishy smell, increase the luster and make the barbecue full of flavor.

2, stew: with a mix of soy sauce 3, stew, fragrant and delicious, without monosodium glutamate, wine, sugar, salt, can add color and moisture.

3, cooking soup, noodles: adding this product to the soup, accounting for about 5%- 10% of the total, can increase the Q degree of noodles and make the soup head delicious.

4. Steamed products: Chinese-style Shao Shao, steamed tea bowls and glutinous rice balls are more sweet and delicious when the total amount is 5%- 10%.

5. Baking: It can make the skin thinner, soften the tissue, keep moisture, improve the taste of the cake and increase the aroma and luster of the product.

Reference to the above content: Baidu Encyclopedia-Wei Yi