It is the white soybean season again. Boil white soybean soup, make white soybean pickles, roast fish or roast overnight and serve with raw soybean paste, which is delicious! Japanese people who like "Dagen だいこん" (Bai Sui) think that the parts of the white sui: the texture and food in the upper, middle and lower are different, and the cooking methods are also different! Also, how to reduce the bitter taste of white sausage?

Tips1: Upper part of white sausage (near the leaves): grind the mud and eat raw, more enzymes!

The Japanese believe that the upper part of the white sausage (below the leaf) has a light green part, which tastes less spicy, and is most suitable for raw food. If ground into sausage paste and matched with tianla and roasted fish, you can also cut white sausage into raw salads, or cut into strips and dipped in sauce to enjoy a wonderful taste.

White Sweet is rich in a lot of digestive enzymes and can help digestion of the kidney and stomach. After peeling and grinding into mud, it accelerates the dissipation of enzymes, which is more than taking enzymes directly. In the book "The Natural Reproduction Method for Detoxification of the Bone" (author Zhu Furen), it is mentioned that if you want to use white saccharin to detoxify, the best way to use is to eat raw food, and cut the white saccharin into pieces and mix or cut into pieces to marinate.

If it is beaten into white sausage and added with appropriate amount of honey, it can relieve throat pain. In addition, it is also recommended that miso bean paste bean paste bean paste bean paste bean paste bean paste bean paste bean paste bean paste bean paste bean paste bean paste bean paste bean paste bean paste bean paste bean paste bean paste bean paste bean paste bean paste bean paste bean paste bean paste bean paste bean paste bean paste bean paste bean paste bean paste bean paste bean paste bean paste bean paste bean paste bean paste bean paste bean paste bean paste bean paste bean paste bean paste bean paste bean paste bean paste bean paste bean paste bean paste bean paste bean paste bean paste bean paste bean paste bean paste bean paste bean paste bean paste bean paste bean paste bean paste bean paste be

Tips2: White Soup Mid: Suitable for the middle part of the

White Soup Mid, softer, sweeter, and has a certain thickness, suitable for simmering dishes, such as: Guandong boil, White Soup Rib Soup, Red Soup White Soup, etc.

When boiling, the method of cutting white squid also affects the taste. The slim-textured pieces with white spices have a more texture; if the reverse pattern is cut, the texture will be softer.

Tips3: The lower part of the white sausage (near the land): suitable for marinating, kimchi, and stir-frying

, and the bottom part of the white sausage - close to the root of the land, is the spicyest, suitable for making kimchi or stir-frying.

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(This article is authorized to be reprinted from Taiwan’s good food)