The beans will be sticky after two days, will they ferment if they are flipped over, and they can be

The beans are sticky after two days, and it is possible to continue fermentation if you turn them, but the process may be affected. The list of ingredients and steps to make melon bean paste are as follows:

List of ingredients: Beans (depending on personal taste, you can choose different beans such as soybeans, black beans, red beans, etc.).

Watermelon (depending on personal taste, other fruits or vegetables can also be chosen).

Flour. Salt.

Production Steps:1Wash the beans and soak them in water the night beforehand. The day before preparing the melon bean paste, put the soaked beans in boiling water and cook them until the beans are soft, but don't overcook them. Remove the boiled beans and let them cool for later use.

2.Peel and seed the watermelon and cut it into small pieces. If the watermelon has a lot of water, you can drain it slightly to avoid too much water in the subsequent production process.

3.Take a clean basin, pour in the flour and salt to taste, and stir well. Add the cooked beans and watermelon chunks to the flour and stir well so that each bean and watermelon chunks are coated in a layer of flour.

4.Take a breathable container and place the floured beans and watermelon chunks into the container. Seal the container tightly and place it in a cool place to ferment. Depending on the temperature and humidity, the fermentation time can take anywhere from a few days to a few weeks.

5.During the fermentation process, the beans and watermelon chunks can be turned once a day to help ferment better. Once the fermentation is complete, it can be stored in the refrigerator to slow down the fermentation process.

6.After the production is completed, the appropriate amount of seasonings can be added according to personal taste, such as soy sauce, vinegar, chili oil, etc. Put the seasoned melon bean paste in a clean container and seal it for storage.

The above is the list of ingredients and production steps for making melon bean paste. It should be noted that it is necessary to maintain cleanliness and hygiene during the production process to avoid the breeding of miscellaneous bacteria. At the same time, it is also necessary to adjust and improve according to personal tastes and preferences to make melon bean paste that meets your own taste.

It is best not to turn it, it is not sticky, boil the beans, roll the flour, spread out the surface to dry, and put it in a breathable container in a cool place.

Regarding the question of whether you can continue to cover the sticky and drawn beans of soybean sauce, here are my :

In terms of ingredient list, the main ingredients of soybean paste include soybeans, chili peppers, ginger, bean drums, etc. If the quality and proportions of these ingredients are correct, then the soybeans can be fully fermented and curd, resulting in a delicious soybean paste.

In terms of production steps, the production steps of soybean paste are roughly as follows:

1.Soak the soybeans overnight to soften.

2.Cook the soybeans, soften them and put them in a rice cooker to keep warm and let them ferment slowly.

3.Prepare ingredients such as chili, ginger, and bean drums, and chop them for later use.

4.Heat oil in a pan, sauté minced ginger until fragrant, add diced onion and sauté until fragrant.

5.Add the chili pepper and sauté until tender.

6.Add tempeh and soybeans and stir-fry well.

7.Add an appropriate amount of water, soy sauce, light soy sauce, rock sugar and other seasonings, and simmer for about 20 minutes.

8.Cook until the soup is dry, taking care to turn the pan to prevent the bottom from sticking.

9.Let it cool and put it in an airtight container and keep it in the refrigerator for a month or two.

The following points need to be paid attention to during the production process:

1.Soybeans should be cooked when boiled, but not too badly, otherwise the taste will be affected.

2.Chili peppers and onions are the main seasonings, and the amount can be adjusted according to individual taste.

3.When sautéing peppers and onions, pay attention to the heat and do not fry paste.

4.After adding water and seasonings, cook over low heat, do not cook too thick, otherwise it will be easy to paste the bottom.

5.After cooling, it should be packed into an airtight container to avoid contact with air and bacteria, which will affect the quality and storage time.

If the beans are sticky and stringy, it may be due to the beans not being fully cooked or having too much moisture. It is advisable to reheat and cook a little, or reduce the amount of water. At the same time, it is also important to avoid using spoiled or contaminated beans to avoid health effects.

Pay attention to hygiene and cleanliness during the production process to avoid contamination by miscellaneous bacteria.

Secret soybean paste.

Ingredients: 500 grams of soybeans, 1000 grams of water, 180 grams of salt.

Production process: 1. Soak soybeans to swell without wrinkles, rinse them several times with water.

2. Put it in the cage drawer and steam for about 1 hour, then stop the fire and cool it naturally (don't steam too badly).

3. Control the moisture of soybeans, cool down to below 40, inoculate soy sauce koji essence, mix koji essence and flour evenly, mix well with soybeans, and let the soybeans be stained with flour. Place the mixed soybeans in a clean box.

4. Wrap it in cloth and put it on the empty rack to ferment to make koji. Soybeans mixed with flour begin to ferment and become heated.

Don't open it too often and be careful that it catches a cold.

5. The temperature is best between 28-30 degrees, 12-16 hours, the material is white, the curve will be turned once, and the temperature is low to extend the time. When the temperature is very high, it is necessary to dissipate heat, remove the covering on it, you can turn over the soybean pieces, cool them for a while, cool them down, and then continue, otherwise they will be burned and broken. The box must be placed in an overhang, otherwise there will be standing water underneath because of the heat.

In about an hour, the surface of the soybean will be covered with mycelium.

The hyphae are yellow-green), and the koji has been made at this time. (Affected by the season and temperature, the time to grow hyphae may be a little longer), the surface of the bean grain is covered with yellow-green spores with normal koji aroma, and no other peculiar smell is koji.

7. The prepared koji, basking in the sun for 2 days, the dried soybeans have a peculiar fragrance, and you will know whether it is good or bad when you smell it.

8. Then wash the koji, quickly wash it with cool boiled water, and remove it.

9. After taking it out, put it in a container, cover it with a clean cloth and ferment for about 8 hours.

10. Add 1000 grams of water and 180 grams of salt to the pot and bring to a boil, and the water temperature is placed at about 50.

11. Put the soybean koji into a bottle.

12. Add the prepared salt water, put the bottled watercress in the scorching sun, and cover it with gauze to prevent insects, do not seal it. The more transparent the sun, the better.

13. Stir once every two days, and you can eat it after about a month, which is the dried soybean paste.

14. The dried soybean paste can be steamed or added with sesame oil.

Stir-fry and serve. You can also add a little peppercorn powder, ginger, etc. to taste.

Kiss! If the soy beans are sticky, you can do the following: 1

Remove the beans and let them dry in a ventilated place for a while. 2.Take out a large bowl, pour in an appropriate amount of cold water, put the soy beans in it and soak for about 10 minutes, allowing the slimy material on the surface to slowly dissolve.

3.Take out the soy beans, rinse the lead in clean water repeatedly, and gently scrub the sticky matter on the surface with your hands. 4.

Dry the processed beans and set aside. It should be noted that when marinating soy beans, it is necessary to control the ratio of salt and sugar to avoid too much salt causing it to become sticky after pickling. At the same time, when storing soy beans, it should also be placed in a ventilated and dry place to avoid mold and insects caused by a humid environment.

Summary. Hello, sticky means that the humidity is high, you can remove the paper covering it. After 3 days, the soybeans grow white hairs, wait for another day or two, the white hairs turn green, put the beans full of green hairs in a sieve, and let them dry in the sun, about two days.

What should I do if the beans in the sauce are sticky?

Hello, sticky means that the humidity is high, you can remove the paper covering it. After 3 days, the soybeans grow white hairs, wait for another day or two, the white hairs turn green, put the beans full of green hairs in a sieve, and let them dry in the sun, about two days.

The first step is to boil the beans, wash the selected soybeans in cold water, and then put them directly in the pot and add tap water, which is about two fingers deep on the soybeans. Then start boiling the beans like braised rice, and cook the beans until they taste slightly noodlesy. After the beans are removed, they are placed on a sieve overnight to cool thoroughly.

Kiss, keep you waiting, I'm glad to answer for you, hello! If the sauce beans are sticky, you can try the following methods to solve it:1

Add water to adjust: You can add some water in an appropriate amount to dilute the sauce beans, stir evenly and then cook. This will help the beans spread out better and reduce the stickiness.

2.Add vinegar to reduce viscosity: Add an appropriate amount of vinegar to the soy beans, the acidity of the vinegar can help decompose the burning and filial piety starch in the beans and reduce the viscosity.

But pay attention to the amount of vinegar, too much will affect the taste. 3.Season with salt:

Adding salt to the skin can help change the texture of the beans and reduce the stickiness. But be careful not to add too much to avoid oversalting. 4.

Sugar balance: Add some sugar in moderation to neutralize the sourness in the beans and reduce the stickiness. But be careful with the amount of sugar, too much will increase the sweetness.

5.Adjust the heat: If the sauce beans are sticky, it may be caused by too much heat.

You can reduce the heat appropriately and cook it slowly to make the beans more evenly ripe and reduce the stickiness. To sum up, adding water to adjust, adding rock vinegar to eliminate stickiness, adding salt to taste, adding sugar to balance, and adjusting the heat are several ways to solve the stickiness of soy beans. Hope it helps!

If the sauce beans are sticky, you can use the following methods:1Add an appropriate amount of water, continue to boil, then reduce the heat to low and simmer until the water evaporates and the beans become dry.

2.Take out the sauce beans, let them cool, wash them with water, and cook them again. 3.

Pour the beans into hot water, blanch them, then remove them to cool. 4.Remove the beans, use chopsticks to separate the sticky beans, and cook them all over again.

Whichever method you use, be careful not to overheat the beans so that they don't become more viscous.

The beans are a little stinky and are not bad.