Kwihoyilesi Ezahlukileyo Ingcamla emhlophe yeMiso Ncamathelisa Sebenzisa kwiCuisine yaseJapan

uphando

Ulwazi Product
Igama lemveliso:	Miso
Indawo yokuqala:	China, Dalian
Igama lebrand:	Ukutya kweTianpeng
Beka ubomi kwishelufa:	iinyanga 12
Iimeko zokugcina:	Kuphephe ukukhanya, gcina kwiqondo lobushushu begumbi, nceda ugcine kwi-bingxiang emva kokuvulwa
Ukusinda okushiyekile:	500g
izithako:	Amanzi, iimbotyi zesoya (ezingeyo-GMO), irayisi, iTyuwa, i-Bonito Extract, utywala obudliwayo, isongezo sokutya: iMonosodium Glutamate

Ingcaciso yeMveliso:

Ibiliswa kunye neembotyi zesoya njengeyona nto iphambili ekrwada, yongeza ityuwa kunye neentlobo ezahlukeneyo zekoji.

EJapan, i-miso yeyona nto ithandwayo, inokwenziwa isuphu, iphekwe ngenyama kwizitya, kwaye ingasetyenziswa njengesiseko sesobho sembiza eshushu.

Ekubeni i-miso isisityebi kwiprotheni, i-amino acids kunye ne-fiber yokutya, ukusetyenziswa rhoqo kukulungele impilo

kwaye ukusela isuphu ye-miso xa imozulu ibanda nayo inokufudumeza umzimba kwaye ivuse isisu.

Iindlela zokupheka

1. Yongeza i-600ml yamanzi embizeni kunye nobushushu ukuze ubilise.

2. Yongeza izithako ozithandayo (ezifana nekhaphetshu, iitapile, iiradishes, tofu, wakame, clams, njl. njl.) kwaye ubilise de uvuthwe.

3. Dibanisa i-60g ye-miso embizeni, cima ubushushu phambi kokuba ubilise, kwaye uyiphake ngoku kushushu.

4. Unokongeza ezinye imifuno, i-seasonings kwaye ulungelelanise inani le-miso ngokuthanda kwakho.