What brand of northeast miso is good?

Let me talk about this problem. Whether in history or in modern life, soy sauce has always played a very important role in the lives of people in Northeast China, and has deeply penetrated into the food culture in Northeast China.

It can be said that in the supermarket. Bagged and mass-produced products are not genuine.

Northeast sauce, the practice is similar. But the magic thing is that different people do it in different climatic conditions and in different seasons, and the taste will be different. Even after doing it, it will precipitate after a long time. The taste will also change subtly.

The soy sauce packaged in the supermarket doesn't taste like the farmhouse sauce at home. Almost all of them contain wheat and preservatives. Wheat affects the taste of soy sauce, and preservatives kill mold. The purpose of soy sauce production in the factory is to prevent soy sauce from deteriorating and reduce the cost.

Good northeast soy sauce is made of pure soybeans. After the hair is done, when raking, that is, when stirring the sauce jar, the attractive sauce fragrance will float out. The emphasis is on temptation and fragrance, not any other taste. Next to it, anyone who smells the sauce can't help but want to try it.

By smell, you can identify the quality of sauce. The prepared sauce can be eaten directly raw. All kinds of fresh vegetables, washed and dipped in sauce, are delicious and salty. Or you can use diced eggs and add some fresh Chili sauce to make Chili sauce, which is delicious and delicious.

Any sauce that smells uncomfortable is bad. Good soy sauce will not attract flies in the open air. So, there will be no maggots. It can also be said that those stinky sauces sold online are all bad sauces.

Here is a brief introduction to the production process of farm soy sauce.

To make soy sauce, you should choose a full and round soybean, carefully selected one by one, not dry, moldy and red-eyed. Wash the selected soybeans and simmer in a large iron pot for one night. Boil until the beans turn from yellow to brown, shiny and swollen, and will rot when pinched. Then mash or mash the soybeans, make them into a square paste, air dry them on the table, wrap them in clean white paper, and naturally ferment them in the dark.

cove

After about two months, the fermentation of large pieces of sauce is almost complete, and when the weather is suitable, it can be "sauce". Take out the sauce and take out the white paper. Brush the surface of the sauce with clean water. Then control the water to dry and break the sauce into small pieces. The fermented paste is dark red and sticky inside. Put the minced sauce into a clean sauce jar and add refined salt and water. The ratio of bean salt is about 10 kg of beans and 6 kg of salt, and the sauce with this ratio can keep the taste. Water depends on experience. But less is better than more. If it is less, the sauce will be dry at most. It can also be diluted with cold water, and it will be difficult to do more.

Pour the sauce

Then, take a breathable cotton cloth. Tie things to the four corners and cover the sauce jar to prevent foreign objects from falling into the jar. It can also maintain air permeability and allow the sauce to ferment again. A waterproof cover should also be prepared for the sauce jar, which should be covered in sunny and rainy days to prevent rainwater from entering the jar (it will deteriorate). After these are finished, we will start to pound the sauce jar for about half a month. The sauce jar should be specially equipped with sauce sticks for mashing sauce. It is a wooden stick with a square board at one end. Pour the sauce every morning and evening. Let the sauce, salt and water mix well. When mashing the sauce, a layer of black foam will gather on the surface of the sauce, which should be cleaned up in time. Such things will happen again and again. After about half a month, as the temperature rises, everyone's sauce will become "fat". At this time, the color will turn into Huang Chengcheng again, and the sauce is fragrant and ready to eat.

custom

In fact, there are many exquisite places to make soy sauce. Over the years, it seems that it really has a great influence on the taste of soy sauce.

For example:

-the time for dipping sauce should be around February 2 of the lunar calendar; And at the beginning of the twelfth lunar month, it is said that the sauce is not very good.

—— The sauce should be served on the eighth, eighteenth and twenty-ninth day of the fourth lunar month. (this has been specially consulted by the elderly. It is said that it depends on gold and fire. )

-within one month after the sauce is made, the family can eat it, but the outsiders can't. It is said that it will make the sauce taste bad.

This is basically the process of making sauce.

Recommend some Northeast Bao soy sauce that I personally think tastes good!

Xiangqi sauce is light and not so salty, but it is fragrant and tender, and there are not many douban in the sauce.

Secondly, Baoquanling and Sun Island miso are also good.

I don't like Xu's miso very much, because it tastes bad and I can't accept it.

Conclusion Northeast miso is a food made of salt, water and cooked soybean by twice microbial fermentation. Only the general sauce at home has that kind of live bacteria, which smells attractive. Soy sauce in the supermarket, because it can't solve the problem of agent chicken raising, must be added with preservatives. Therefore, bagged soy sauce has never been as delicious as farm soy sauce. If there are channels, try to buy soy sauce from farmers to eat the best. I hope my answer is helpful to everyone.

I bought Xiangqi sauce before, and it tastes good. It is a boiled sauce, which can be dipped in vegetables, green onions, peppers and so on. It's delicious. Can also be coated on meat products, not greasy, can be dipped in steamed bread, noodles, instant-boiled mutton and so on, can enhance appetite. In addition, cooking dishes, cooking fish, barbecue, etc. do not need to add other seasonings. Just make this sauce salty and palatable. It's delicious and mellow.

Cooking with Baoquan, sometimes I didn't buy one with Sun Island. Dip lettuce in the cooked sauce of Zuoxiangyuan, because it saves trouble, you can eat it immediately. Zuo Xiangyuan doesn't like other sauces, and there is nothing wrong with his personal taste. I don't like Xiangqi sauce very much because I can always taste a little cumin. I don't like cumin, so I never buy it. I only eat my grandmother's rural soy sauce. My grandmother's house is near Jinzhou, and there is alkali in the water. The soy sauce made is particularly delicious. After her death, the farm soy sauce sold by others didn't taste good. In my mother's words, it smells like dust. My mother likes to eat Haitian sauce because it is not salty and slightly sweet. I don't like it. I'm from the northeast, and I don't eat all sweet dishes, let alone sauce. Other varieties mentioned by online friends have limited knowledge and have never been tasted. You don't need to learn from it. People are subject to so many constraints that it is unnecessary to follow the standards when eating soy sauce.

I am from the northeast, and my favorite sauce is Tianye Spring Sauce, which is one of the favorite sauces of the northeast. After I came to Shandong, I couldn't buy it. I bought a box of e-mail online, and the taste was all the sauce made by my grandmother when I was a child, especially when I dipped in green onions. I grew up in Siping rural area and used to eat shallots dipped in sauce. I went to the field to pick onion leaves and wash them. They are fresh and delicious, so the northeast people like to eat soy sauce.

I've forgotten everything I've eaten for so many years, but I haven't forgotten the big sauce. After going to Shandong for several years, I still have to buy sauce online. When I went to the south, the soy sauce I ate was sweet and I couldn't get used to it. I also think the dried tofu in the northeast is delicious, and it is soft, fragrant and delicious. Things in the northeast are very real and memorable. I love the Northeast, my hometown and Northeast soy sauce.

Yingkou sauce can rank second in the northeast, and there are too many people who claim to be the first. It has a production history of nearly a hundred years. Yingkou Port opened earlier than Dalian Port 100 years ago, and some merchants refined it by the brewing method of northeast soybean in Shandong Province. Speaking of shame, Yingkou miso is hard to be elegant for a hundred years. It is a common seasoning for ordinary people, and a "scrambled egg with big sauce and green onions" is suitable for all ages. At first, some famous people, such as Mr. Ma, went to the camp to preach art, which they will never forget. More than ten years ago, there was a "small world" in Shenyang, which was the first dish. Tired of eating delicacies, those high-ranking businessmen hid in a small shop and asked for a bowl of rice to go with this dish. Golden eggs are hung with delicious sauce and served with green and white onions. This northeast hometown dish once became a fashion. Therefore, the northeast ranking of soy sauce is the national ranking. Look at the historical origin first, and then see what dishes it can go with. From these two points of view, Yingkou soy sauce ranks second, depending on what this first is like.

Hello, everyone.

I live in the northeast. Let me introduce the soy sauce I usually use, which is made in Northeast China, but it is easy to buy in Northeast China for your reference.

1, there should be farmhouse sauce in the dining hall downstairs in the northeast. It's a small bag, 230 grams each. My family usually uses this sauce to make egg sauce. The prepared egg sauce can be used to mix noodles or eat with porridge. Let's share the specific practices below.

① Break up four medium-sized eggs.

2 Shred green onions (friends who like to eat can put more).

(3) Heat the oil from the pan. When the oil is warm, pour in the egg liquid and stir with chopsticks on low heat. Stir without a spatula. The egg paste made that way is too big. After the egg liquid is solidified, pour in half a bag of farmer's soy sauce (almost 140g) and continue to stir evenly with chopsticks (you can add a little warm water to the soup or not). Add chopped green onion and stir-fry with chopsticks until fragrant.

This amount of sauce can be eaten twice by two people in my family. I suggest you cook as much as you want, and eat now.

2. The farmer's sauce on the sweet noodle sauce is produced in Liaoning. Besides this, my family often eats onion with sweet noodle sauce. Usually, Beijing sauce is used to make shredded pork, but this one is not made in Northeast China. Let's share its practice below.

Turn the pot to a low heat, without adding oil, pour in a bag of sweet noodle sauce, the kind of small package of 180g, then add 3 tablespoons of white sugar (a small spoon for drinking soup at home), keep turning for 3 minutes, then pour in salted and oiled shredded pork (I usually use pork loin), turn to high heat and stir fry quickly, so that each shredded pork is evenly stained with sauce, and then turn off the fire.

3. Dried yellow sauce Dried yellow sauce is generally used to make Zhajiang Noodles. I usually use Wang Zhihe's, but I heard Tianyuan's is good, and none of them are made in Northeast China. The practice is as follows.

① Wash half a catty of pork belly with skin, and cut it into thumb-cover-sized pieces (you can also cut it smaller if you like small pieces); A small piece of ginger is peeled and minced; Half of the green onions are shredded.

(2) Dry yellow sauce is melted with clear water, which can be pasty, not too thin.

(3) Burn oil in the pot, with more oil than usual, but not too much. Add pork belly, Jiang Mo and 2 star anises, stir-fry over medium heat until the meat starts to oil.

(4) Pour the baked yellow sauce in three times, stir-fry while pouring, and stir-fry the meat until it is slightly burnt, so that it will have a burnt flavor and the sauce can be fried thoroughly.

⑤ When there is a little sauce left in the sauce bowl, add a little hot water, pour it into the pot together, add a little white sugar to refresh it, and then pour a little hot water three times to ensure that the sauce is dry. Turn down the fire cover? About 30 minutes.

⑥ Sprinkle with shredded onion and stir-fry.

4. cooked soy sauce. My family usually uses dried yellow sauce to make Chili sauce. The prepared sauce can be used as sauce dish sauce with delicious taste. I usually buy this in Jacky Garden made in Liaoning. Let's share the specific methods below.

① Wash the red pepper (not too spicy and slightly sweet), remove the white part and seeds inside, and dice.

② Put the dried yellow sauce, tomato sauce and soy sauce into a small bowl.

③ Pork and plum (this part is tender) are cut into slightly larger dices, and friends who feel thin can add 1.5 flowers.

(4) Drain oil from the hot pot and cool it (slightly more oil). After smoking, pour it into diced meat and stir fry over medium heat. Spray a little cooking wine to remove fishy smell and stir-fry until it changes color.

⑤ Pour the sauce and stir evenly; Add appropriate amount of sugar, salt, chicken essence and a little soy sauce and continue to stir fry for two minutes; Add a little Chili oil to brighten it (you can also add no or some cooked oil); Add diced red pepper and stir-fry until it is broken; Finally, pour in the boiled white sesame seeds (more) and stir well.

These are my usual sauces. What other delicious sauces and usage can be shared in the comments section?

I have a say. I have a relative in the countryside who told me the story of sauce. .

It is the sauce made by the countryside itself, and the pure soybeans are almost done. And then cooling and pulverizing. Wrap it in paper and put it on the ceiling. Live until the eighth, eighteenth and twenty-eighth day of the fourth lunar month. Prepare a small cylinder. Take out this chopstick and call it sauce. Look, it's empty. Fragrant, break it by hand, clean it and put it in a jar. Add water and salt. I don't know the specific proportion to ask. Find a good jar and put it in Chaoyang, and put it on a clean white cloth list. Don't forget to sew some red cloth! Why don't you know?

By the way, I have to buy a sauce rake. This sauce rake is a stick with a wooden board, ready to pour the sauce jar. I pour it into the sauce jar every morning. . . I am so happy every day, and the smell comes to my face. . . A month later, the delicious sauce was yellow and delicate, refreshing.

Eating cabbage and green onions dipped in sauce oil to make stir-fry buns is delicious!

That smells good! Northeast characteristics! Soy sauce There you are. The rice bag seller must try it!

By the way, eggplant sauce is also delicious. Fish is also indispensable!

My family has been eating Tianyequan soy sauce.

First of all, thank you very much for answering this question here. Let me take you into this question. Now let's discuss it together.

None of the Northeast soy sauce that can be bought on the street, packaged and mass-produced is authentic.

The production methods of northeast miso are similar. The magic thing is that different people make them in different seasons and under different climatic conditions, and the taste will be different, even after cooking, the taste will change subtly. I'm from the northeast, but I really can't stand the big sauce made by some people. This thing smells attractive when it is done well, but it really stinks when it is not done well. ...

I think my mother is good at making soy sauce, so let's talk about the process of making soy sauce. One year, every time I pounded the sauce jar, it was for the pregnant woman next door. I stood in front of the fence, chatting with my mother and smelling the sauce ...)

Hu Jiang

To make soy sauce, you should choose good soybeans that are full and round, carefully selected one by one, not dry, moldy and "red-eyed". Wash the selected soybeans and simmer in a large iron pot overnight until the beans turn from yellow to brownish red, shiny and swollen, and they are pinched and rotted. Then mash or mince the soybeans, make them into square pieces of sauce, air dry them on the table, wrap them in clean white paper, and naturally ferment them in the dark.

cove

About two months later, the fermentation of the big sauce pieces is almost complete, and the weather is right, so you can "sauce". Take out the sauce block, remove the white paper, brush the surface of the sauce block with clear water, then control the water to dry, and break the sauce block into small pieces. The fermented paste is dark red and sticky. Put the broken paste into a clean sauce jar and add refined salt and water. The ratio of bean salt is about 10 kg bean: 6 kg salt. This proportion of sauce can keep the taste, and it is easy to deteriorate if it is light. Water depends on experience, less is better. If it is less, the sauce is at most dry and can be diluted with cold water. If there are more, it will be difficult.

Pour the sauce

Then, get a piece of breathable cotton cloth, tie things at the four corners and cover the sauce jar to prevent foreign objects from falling in, keep it breathable and let the sauce ferment again. The sauce jar should also have a waterproof cover. Don't use it in sunny days, and cover it in rainy days to prevent rain from falling in (it will stink ...). After these are finished, we will start to pound the sauce jar for about half a month. There is a special sauce stick in the sauce jar, which is a wooden stick with a square board at one end. Mash the sauce every morning and evening so that the sauce, salt and water are fully mixed. When mashing the sauce, a layer of foam-like black things will gather on the surface of the sauce, which should be skimmed off in time. Such things will happen again and again. After about half a month, with the temperature rising, the sauce will "burst", the color will turn to Huang Chengcheng, and the sauce will smell delicious and be ready to eat.

custom

There are many things you should pay attention to when making soy sauce, which seems to have a great influence on the taste of soy sauce for many years. For example:

-the time for dipping sauce should be around February 2 of the lunar calendar; And at the beginning of the twelfth lunar month, it is said that the sauce is not very good. )

-the time to serve the sauce should be on the eighth, eighteenth and twenty-ninth day of the fourth lunar month. (I asked my mother about this and said that I wanted to see gold and fire. )

-within one month after the sauce is made, the family can eat it, but the outsiders can't. It is said that it will make the sauce taste bad; (So the pregnant woman next door can only smell it ...)

The answers to this question shared above are all personal opinions and suggestions. I hope the answer to this question I shared can help everyone.

Meanwhile, I hope you like my sharing. If you have a better answer to this question, please share your comments and discuss this topic with me.

Finally, here I am. I wish you all a happy life, good health, a prosperous family and everything, a big fortune every year and a prosperous business. Thank you!

We like Pu Cunxin's endorsement best, Baoquanling Miso, a specialty of the Great Northern Wilderness. Production of pure northeast soybean. I also like Baoquanling soy sauce. My little granddaughter likes the vinegar produced in Baoquanling best. He called it a person's jealousy. Without a person's jealousy, she won't eat jiaozi.