Zhangmu Soy Sauce [a specialty of Beiliu, Guangxi]

What is Zhangmu fermented soybean paste? Authentic specialty of Beiliu, Guangxi: Zhangmu Soy Sauce

Summary:Do you want to know what Zhangmu Soy Sauce is? This article is a detailed introduction toGuangxi Beiliu specialty - Zhangmu Soy Sauce. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Zhangmu Soy Sauce. The full text takes about 3 minutes to read, mainly including the basic introduction of Zhangmu Soy Sauce and its nutritional value? What are the product characteristics of Zhangmu black bean paste? The production method of Zhangmu fermented soybean paste, etc

Basic Introduction to Zhangmu Soy Sauce

In Guangxi, there is a product known as "solid soy sauce" among the people - soy sauce paste that resembles paste. Its nutritional composition and taste are similar to liquid soy sauce, and it belongs to traditional cooking ingredients. The soy sauce from Guangxi is originally from Zhangmu Town, Rong County, Bobai and other places in Yulin City. The representative soy sauce from Zhangmu Town is well-known in Guangdong and Guangxi as early as the late Qing Dynasty and early Republic of China

What is the nutritional value of Zhangmu fermented soybean paste

The components of soy sauce are relatively complex, in addition to salt, there are also various amino acids, sugars, organic acids, pigments, and spices. Mainly salty, there are also umami and fragrant flavors. It can enhance and improve the taste of dishes, as well as add or change the color of dishes

1. It is made by boiling only black beans and sugar, without adding any spices. It is dark, oily, and has a strong aroma

2. Suitable for saltiness, easy to dissolve, non stick to the pot, and no burnt taste. When used to cook meat, the taste penetrates the heart of the meat. Boiling fish eliminates the fishy smell

3. Long term storage with oil as smooth as before, no mold, no odor, no moisture regain, and no rotting

Method of making camphor wood soy sauce

First, put the black beans in a pot and boil them with water. After the beans are tender, take them out and spread them on a sieve with a thickness of 2-3 centimeters. Move them to the fermentation chamber and stack them in layers. At this point, it is important to adjust the temperature of the fermentation chamber to facilitate the rapid growth of yeast; After the rotten beans have fully fermented naturally, remove them and wash away the moldy hairs on the bean flour; Put it in a pot, add an appropriate amount of water, sugar, and salt to make a thick sauce, remove the soybean residue, continue to simmer over low heat, and concentrate it into a paste; After cooling, scoop it into a container