Lin Minghui's salt koji is known as "universal seasoning", "magic seasoning" and "drinkable drip", which is the most popular healthy food in Japan in recent years. Salt koji is a traditional Japanese condiment, which is made by mixing salt, rice koji and water and letting it ferment naturally. It has been used to pickle fish and vegetables since ancient times. Professor Bai Ze Zall, a Japanese anti-aging authority, said that salt koji is popular not only because of its delicious taste, but also because of its rich nutrition and diverse and convenient cooking methods, which makes many people flock to it. The following are the five functions of salt koji. Bai Ze Zall pointed out that salt koji is a fermented food, which is rich in lactic acid bacteria. In addition, protease resistance protein with similar function to food fiber can regulate intestinal environment, eliminate constipation, eliminate toxins and help the body to do environmental protection work. Salt koji, an anti-aging ingredient, is rich in B vitamins such as vitamin B 1, B2, B6, and the neurotransmitter γ -aminobutyric acid; GABA) can reduce fatigue, improve resistance and anti-stress ability, help brain metabolism, and effectively delay the pace of physical and mental aging. Improve metabolic capacity In addition, vitamin B group also has the function of helping human metabolism. Combined with the intestinal function of lactic acid bacteria and other components, it can improve skin condition, enhance immunity, beautify muscles and keep fit. Bai Ze Zall, any cooking expert, said that when the enzymes in salt koji break down the cells of food materials, they will produce "umami" (or umami) sources such as sugar and amino acids, which can replace salt and improve the cooking level. People who are not good at cooking can easily make a healthy and delicious dish! The fermented ingredients are soft, easy to digest and absorb, reduce the burden on the stomach and intestines, and do not waste any nutrition. After cooking with salt koji, it can lead to the flavor and composition of ingredients, which can be said to be the strongest supporting role! After understanding the various health effects of salt koji, challenge the cooking of salt koji with Japanese cuisine researcher Noguchi Maki! Roasted chicken wings of tomato with salt koji (2 persons): 8 ~ 10 chicken wings, 2 tablespoons of salt koji, 1 tomato 1 0 tomato 10, and appropriate amount of olive oil. Step 1: put the chicken wings and salt koji into a chain bag for conditioning, mix them evenly, and then refrigerate and marinate for two days. Step 2: Cut the melon in half and then cut it into four equal parts. Step 3: Wash the chicken wings with clear water, put the chicken wings, melons and tomatoes in an oven at 180℃ and bake for about 15 ~ 20 minutes until both sides are golden. Step 4: dish, and finally sprinkle with olive oil. Steamed white wine clams and salted pig

Ingredients (2 persons): clams 300g, pork shoulder 300g, salt koji 1 tbsp, olive oil 2 tbsp, minced garlic 1 tbsp, appropriate amount of coriander, and appropriate amount of celery juice: minced garlic 1 tbsp, Chili powder 1 tbsp (according to. Step 2: cut the pork into the size of the mouth, put it into the conditioning chain belt together with the salt koji, mix well, and preserve it in cold storage for 1 ~ 2 days. Step 3: Before cooking, pour the sauce into the chain bag and let the flavor penetrate into the pork. Step 4: Add olive oil and garlic to the pot, stir fry with low fire, and then add the pork from step 3 to stir fry together. Step 4: Add clams, stir fry, cover and steam for about 10 minute. Step 5: Finally, add coriander and celery and stir a little.

Prevent aging, cancer and chronic diseases! Universal seasoning red pepper sauce is popular all over Japan.