Big sauce: After soybeans are processed into big sauce, due to the action of enzymes during the processing, more minerals such as phosphorus, calcium, and iron are released in the beans, which improves people's absorption rate of nutrients in soybeans. It can reach 92%-96%; during the processing of fermented sauce products, riboflavin, etc. can be synthesized due to the action of microorganisms. Therefore, the nutrition of big sauce is easier to digest and absorb than soybeans. Moreover, eating more soy sauce is good for stomach digestion and has a good anti-cancer effect.
Clam has the characteristics of high protein, high trace elements, high iron, high calcium, and low fat. It has the effects of nourishing yin, improving eyesight, softening firmness, and resolving phlegm.
This soup is the best choice for winter body warming soup. It is especially suitable for people with high cholesterol, hyperlipidemia, goiter, bronchitis, stomach disease and other diseases.
Korean seafood miso soup
By EstelBeer
Recipe Recommendations
- slightly spicy
- cook
- half an hour
- ordinary
Steps for Korean seafood miso soup
1
Prepare all the ingredients.
2
Soak the clams in light salt water to spit out all the sand.
3
Soak tofu slices in light salt water for 10 minutes.
4
Prepare the seasoning.
5
Remove the internal organs of the dried fish and stir-fry until the fishy smell is eliminated.
6
Add appropriate amount of water to the soup pot and add the dried fish.
7
Chop the garlic cloves and cut the green onions into sections.
8
Take a small bowl, put in 30 grams of soy sauce and 10 grams of chili sauce, and mix with water.
9
Cook the dried fish for 5 minutes, then add clams and cook until you open your mouth and turn off the heat.
10
Filter the clams boiling water and pour into a casserole.
11
Wash and slice radishes, carrots, and mushrooms.
12
Pour appropriate amount of rice into the casserole and boil it to water.
13
Add the washed prawns.
14
Add radish and mushrooms.
15
Add cooking wine.
16
Boil over high heat to remove floating foam.
17
Add the mixed sauce and stir well.
18
Continue to skim off the foam after boiling.
19
Add the zucchini again after 5 minutes.
20
Add tofu and continue to cook until 3 minutes.
21
Add a little salt.
22
Add pepper.
23
Finally add the boiled clams.
24
Bring to a boil over high heat and add the green onion and minced garlic.
25
Pour in sesame oil.
26
Cook again and turn off the heat.Korean seafood miso soup Make Tips
Stir the dried fish for a while to remove the fishy smell. Soak the clams in light salt water to spit out the sand, then boil until you open your mouth and then rinse them again. This can better remove the sand. When cooking miso soup, the floating foam must be removed so that the cooked miso soup will be refreshing and clear in color.