Improve nutritional value
"Qu sauce" is a kind of sauce made by microbial fermentation. It can accelerate the nutritional decomposition of food and further improve the nutritional absorption of food by human body. The nutritional value of each koji sauce is different, depending on various strains derived from its fermentation. For example, oligosaccharides contain many probiotics. If sake sauce is fermented with oligosaccharides, the intestinal environment can be improved.
Extend the preservation time
In principle, spoilage bacteria cannot reproduce when fermenting bacteria reproduce, which is why koji sauce can be preserved for a long time without corruption; And almost all sake koji sauce can be preserved for a long time regardless of the strain. In addition, most fresh foods can be preserved for a long time as long as they are pickled or mixed with sake sauce.
Add flavor and taste
In the fermentation process, it will produce extra special aroma such as salty taste or sweet taste, which can be used to enhance the flavor of dishes; Moreover, the best effect can be achieved with a small dose, which can be said to be a universal seasoning. In addition, if we can make good use of koji sauce, such as salt koji, we can reduce the salt intake and shorten the cooking time. For busy modern people, it can be said that it is a healthy, convenient and time-saving cooking helper.
Vegetables are colorful, rich in vitamins, delicious and healthy. Yellow-green vegetables are rich in carotene, which can improve the nutrient absorption rate after frying. This is a kind of fixed food rich in all kinds of vegetables, even people who hate eating vegetables can enjoy it.
Garlic, vegetables and pork
Materials (2 persons)
Pork shoulder ........100g
Comb melon ... 1.
Eggplant ... 2 pieces.
Garlic sauce ... 3 tablespoons.
Little tomato ... 6.
Wei ... 1 ~ 2 tablespoons
The way of doing things
(1) Cut pork shoulder, wax gourd and eggplant into sizes suitable for the entrance.
(2) Pour the garlic koji sauce into the pot and heat it, then add 1 ingredients and tomatoes, and stir fry thoroughly.
(3) Stir-fry all the materials until brown, pour in glutinous rice and stir-fry again to make the color uniform.
Garlic sauce
material
The amount of minced garlic
4 tablespoons salt koji.
Olive oil 1 cup
The way of doing things
Mix all the materials thoroughly. Cold storage can last for 3 months.
Qu Yan
material
Raw rice koji ...100g
30 grams of salt.
Water ... 1/2 cups
The way of doing things
(1) Put all the materials into a glass bottle and shake well.
(2) Please remember to shake the bottle once a day. If it's summer, you need to keep shaking. 4 days, lasting in winter 1 week. When finished, put it in the refrigerator for refrigeration.
* Waiting for fermentation will produce gas, so in addition to shaking, you can loosen the bottle cap slightly at other times to discharge excess gas.
This article comes from Cai's culture, "Standing Qujiang Cuisine: Natural Sauce Replaces Salt, Soy Sauce and Monosodium Glutamate, and 10 Minutes Makes Three Dishes 1 Soup".