Bean paste is a traditional condiment with China characteristics, including soy sauce, bean paste and bean paste. Soybean paste is made from all kinds of bean foods through frying, grinding and fermentation. Produced in Shandong, Henan, Sichuan, Chongqing, Hebei, Jiangsu, Shanxi, Shaanxi, Anhui, Zhejiang and other places, the taste is both similar and different.
Extended data:
Nutritional analysis
1. The main components of soybean paste are protein, fat, vitamins, calcium, phosphorus and iron. It is an indispensable nutrient for the human body;
2. Bean paste is rich in high-quality protein, which can not only increase the nutritional value of dishes when cooking, but also produce amino acids by protein under the action of microorganisms, which can make dishes present more delicious taste and have the effect of appetizing and helping food;
3. Soybean paste is also rich in linoleic acid and linolenic acid, which is beneficial to supplement essential fatty acids and reduce cholesterol, thus reducing the chance of cardiovascular disease;
4. The fat in soybean paste is rich in unsaturated fatty acids and soybean phospholipids, which has the functions of maintaining vascular elasticity, strengthening brain and preventing fatty liver formation.
References:
Green onion dipping sauce _ Baidu Encyclopedia?