Screenshot from TV Asahi Department Fans The choice about Miso is not suitable for people in China, but some of the tips introduced here are quite useful, so let's put it up and share it with you. I have made a miso soup myself, not very good! I hope that after learning this method, I can make a good drink. The three materials used here, tofu, wakame and deep-fried tofu are the top three that Japanese people like to use for soup.
Regarding the choice of tofu, the general miso soup is better with tofu, and it is better to use kapok tofu with pork soup. The most direct difference is that kapok tofu is harder.
Buy wakame, good wakame is delicious.
Deep-fried tofu, first fried at low temperature, then re-fried at high temperature. It is said that tofu can improve the nutritional value.
Buying the festival, the festival is divided into the back section and the belly section. The price is not different, the taste is different, the belly section is fat, and the soup is thicker. It is better to make a miso soup!
Buying a taste! There are many ways to choose the flavor increase. One of them is selected according to the ingredients. The red flavor can be matched with tofu, wakame, seafood, and the white flavor can be matched with sweet ingredients such as radish and onion. I also said that mixing the taste is very delicious, you can try it. However, the proportion of flavor increase is very important.
If it is a mixture of red flavor, it is better to use Shentai flavor as a basis, and it is delicious with tofu and wakame. Then, with the exact opposite, it is to use Kyoto white flavor. Finally, I added a bit of diced flavor and the taste was very rich.
The basics of miso soup are soups. First, the ingredients are processed to make soup!
First, the broth of squid and kelp, the kelp to be cut after the cut, so the taste is strong. Let the cold water boil, because it will stick in the boiling water! Don't rush, let's put it for 30 minutes, so that the delicious soup will come out. Then fire and remove the kelp before boiling.
Then there is the wooden fish flower, 30 grams for 1 liter of water, which is also cold water into the pot. The really delicious Japanese-style broth is to remove the squid after the sinking of the squid, but it is to make the savory soup, and the taste of the squid can not be overwhelmed, so it takes only 2-3 minutes to cook, and the water can not be opened. Otherwise the soup will be turbid.
Then process the ingredients and wash the wakame.
Deep-fried tofu must first be oiled, that is, hot water is poured on it.
Because you need tofu tofu to absorb the soup, put it in the soup, boil it and put it into the wakame and tofu. Don't break it when you put the tofu.
Temporarily turn off the fire, add the flavor, remember to mix evenly, stir vigorously! The proportion of these three flavors of gold is - Sendai flavor increase: Kyoto white flavor increase: eight flavor increase = 5.5: 4: 0.5
After mixing, put three spoons into the soup, and that's it. When I put it, I put the fire on, and when I put it, I close it. (I don’t seem to say it inside... but at the end I have a fire shut-off action I guess...)
Then just fine!
The distribution of taste increases!
Eat a few!
There is also some little knowledge about the taste! Japan has a variety of flavors! Every region has it! The main ones are Sendai flavor increase: the taste is light, not too strong. After the increase in taste: completely different, less salt than Sendai, soup like Oden Eight Ding Wei Zeng: The taste is strong, there is a taste of light soy sauce, like concentrated, tastes good Kansai white flavor increase: very sweet, more common in Kyoto Kyushu Maiweizeng: Although it is red, it is classified as white flavor, very mellow Japanese people like to join the food rankings in Miso Soup: 1, tofu; 2, wakame; 3, fried tofu; 4, green onions; 5, radish; 6, potatoes; 7, slider mushrooms; 8, onions; 9, eggplant;