Japanese food is careful in its food preparation, liking to keep the all-natural initial taste and food preparation in a fragile and polished method. Japanese people drink seaweed and tofu soup not just because of its scrumptious taste, its nutritional value can not be ignored, Japan’s authentic miso soup is stood for by tofu and sea vegetables prepared with miso. So, how to make Japanese seaweed and tofu soup?
Mentioning therapeutic health, you can pick up from foreign dishes, before the God of Food claimed a week of “Oriental health and wellness” is quite prominent, this time around to discuss Japanese cuisine personified in the health. Japanese food in cooking generally sugar, vinegar, soy sauce, miso, shibori, kombu, etc as the main spices, this short article from the miso soup to start.
Subject: Miso soup with tofu and algae
Components: 1 tablespoon of miso, 2 ~ 3 pieces of tofu, 1/4 of cabbage, 100 grams of kelp, a little cooking oil and salt
Technique:
1, obtain the icy tofu in the fridge thawed in advance, cut into dices; cabbage leaves cut into cubes to be used;
2, frying pan hot oil, include water to boil, cut the kelp right into strips, into the boiling water and cook for half an hour, up until soft;;.
3, include tofu and cook for 5 minutes, add cabbage, include a tbsp of miso, mix well off the warmth and consume.
This soup has a scrumptious flavor and extends life through the intestinal tracts.
Initially, miso soup is extremely fresh and seafood with cooking
Many people describe miso soup as Japan’s “national soup”, Japanese individuals as long as the meal, have to consume this soup. Japanese primary school meal rules, the initial is the first mouth to consume alcohol miso soup, the second mouth to eat rice, the third mouth to eat veggies. The Japanese regard miso as a condiment as vital as salt and soy sauce.
What is miso?
Miso is a type of sauce made from fermented soybeans and other grains. Miso soup is miso soup, and miso soup made from miso soup are velvety and yellowish, with a stronger and fresher taste, like it has a lot of hen essence in it. Miso soup with seafood to cook soup, the taste is extremely fresh. Japan’s authentic miso soup is represented by tofu and sea vegetables cooked with miso, in which kelp belongs to the liver, stomach and kidney meridians, it should be kept in mind that the characteristics of miso soup is not repeated steaming, since miso will certainly lose its scent if it is heated up again, so it is much better to enjoy it immediately after food preparation.
Second, miso soup is tasty and nourishing, the entire digestive tract discharge of body waste
Japanese individuals drink miso soup not only because of its scrumptious flavor, its nutritional value can not be overlooked. Because miso is fermented from soybeans, Chinese medicine believes that soybeans are level, pleasant, safe, human spleen, huge intestine. Modern nutrition, soybean rich in healthy protein, especially rich in lysine, soybean fat, cholesterol, and abundant in linoleic acid and linoleic acid, have the result of decreasing cholesterol; soybean including calcium, phosphorus, iron. In addition there are potassium, sodium and various other inorganic salts and some important trace elements.
On top of that, miso is fermented food, has a good rectification function, can get rid of body waste, in addition, likewise has soybean saponin, can avoid fat oxidation, promote metabolic process. The wealth of vegetables in miso soup makes the dietary fiber content greatly enhanced, and the durability of the Japanese people, and day-to-day usage of miso soup is additionally related.
Timber corresponds to the liver, the liver opens up the orifices to the eyes, wood capital is full to bright eyes, such as emotional irritation, restlessness, breast pain, sharp decrease in vision and other signs, you need to nourish the liver.
Liver’s toughest time: 1 ~ 3 p.m. Liver’s weakest time: 13 ~ 17 p.m. Keywords for strengthening liver: Shu
The liver hesitates of effort. During this time when the liver is at its weakest, it is important to remainder, and if you must work, let your eyes rest for 5 minutes a minimum of every hour.
The above is the introduction of exactly how to make Japanese kelp and tofu soup, love to prepare you are not currently understood this cooking technique. Hurry up and make it, you will be salivating when you take a look at it.
