Korean cuisine
PreciousTorp
Big sauce is a cooked sauce produced by soybean seed cultivation and manufacturing, raw material treatment, big potato making process, fermentation process, and fermentation process. After high temperature sterilization, grinding and anti-corrosion treatment, harmful components are removed and the structure of soybean protein changes from dense to loose, and protein-decomposing enzymes can easily enter the molecule to improve the digestibility. The protein digestibility of whole soybeans is about 65%, and the protein digestibility after processing into sauce products is 92% to 96%. Soybeans are processed into soy sauce. During the processing process, due to the action of enzymes, more minerals such as phosphorus, calcium, and iron in the beans are released, which improves people's absorption of minerals in soybeans; fermented soy products are in the processing process. During the process, riboflavin can be synthesized by microorganisms, so the nutrients of soy sauce are easier to digest and absorb than soybeans. Miso soup stewed with soy sauce and fresh ingredients has a unique taste and is very beneficial to the human body. It is a dish suitable for the whole family.
DuncanSpencer
My daughter and I both like the taste of Korean spicy sauce very much and often use it to make food, such as hot sauce soup, fried rice cakes, pickled kimchi, making sushi, or eating it directly in steamed buns. The sweet, spicy, fragrant taste is really great! <br />Sometimes I use it to make kimchi, pickle some cabbage and radishes, and add some apples or pears as a side dish. Later, I discovered that pickled apples and pears were more popular than cabbage and radishes, and they were picked up and eaten clean early. Why don't you just make an apple in hot sauce and you'll enjoy it!
