How to make hot beans, the home practice of hot bean sauce

1. Soak the dried soybeans in warm water, I soaked them the night before and the next morning.

2. The dried soybeans that have been soaked overnight have been drunk into a big fat man, and the water is dried out.

3. At the same time as controlling the water of soybeans, wash and wash the purchased line pepper to control the water, do not break off the pepper, and then break it when cutting it so as not to enter the water inside, and peel the ginger pieces.

4. The chili peppers washed after breakfast can be cut after lunch at noon, and the chili peppers are broken off, cut in half from the middle, and chopped into diced chili peppers. Finely chop the ginger.

5. Put oil in the wok, and the amount of oil should exceed the height of soybeans by two centimeters. Heat the oil and fry the soybeans with the water controlled.

6. Fry until the soybean skin is wrinkled, and some soybeans float as well, and put the minced ginger in.

7. After putting in the minced ginger, put the chili pepper in as well, and it will be choking when you put in the chili pepper.

8. When the chili peppers are fried until there are individual chili peppers with only the skin left, add salt, five-spice powder, sugar, and salt to be saltier than usual cooking, and the salty ones are more resistant to preservation.

9. After putting in the five-spice powder, put in the liquor in about two minutes, any liquor can be, and I put in half a cup with a disposable cup. Then fry for four or five minutes and it's OK.

10. Put it in a crisper or glass bottle after cooling.

【Prepare the ingredients】:

200 grams of dried soybeans, 300 grams of millet pepper, 200 ml of cooking oil, 200 grams of sweet paste, 20 grams of salt, 20 grams of sugar.

Big Material:

Star anise, cinnamon, bay leaves, cumin, ginger, green onions, garlic.

Steps:

Prepare 200g of dried soybeans and pour them into a large bowl. Pick out the rotten soybeans inside, then pour water and soak them overnight, after soaking, they have become chubby.

Pour out the water, put it in a pot, add enough water, cover and cook the soybeans.

Prepare 300 grams of millet pepper, put it in a large bowl, add water to wash it, remove it to dry, and remove the roots. Then chop it all up, chop it and put it on a plate. Cut another 50 grams of ginger below, cut into minced ginger, and put together with the red pepper after chopping.

Prepare some ingredients, a star anise, a small piece of cinnamon, two bay leaves and a little cumin, and then 30 grams of ginger cut into slices and put them on a plate. Cut the appropriate amount of green onions into slices and four garlic cloves into slices.

Well, the soybeans are cooked, cook until the soybeans are gently crushed with your hands, remove the water, and put them in a bowl.

Add 200ml of cooking oil to the pan. Add green onions, ginger and ingredients, fry slowly over low heat, squeeze the vegetables dry, fry them fragrant, and fry them until they are slightly yellow.

Then pour in soybeans, add minced ginger and chili pepper and stir-fry evenly, boiling out the moisture of the ingredients. At this time, the oil has begun to slowly turn red, add 200 grams of sweet noodle sauce, stir-fry evenly, and stir-fry the sauce aroma. Saute until the oil and sauce are separated.

Then add 20 grams of table salt. 20 grams of sugar. Add a little chicken essence and stir-fry evenly, and finally add a little high-grade liquor to increase the flavor, which can also extend the holding time and stir-fry evenly.

After frying it out of the pot and putting it in a bowl, the delicious soybean paste is ready without fermentation, which is particularly delicious.

【Tempeh chili sauce】

Ingredients: Sichuan tempeh, chili noodles, sesame seeds, Sichuan peppercorns, green onions, onions, ginger, garlic, cooking oil, sugar, salt.

The specific steps are as follows:

Step 1: Prepare an appropriate amount of Sichuan dried tempeh, this dried tempeh was just dried a few days ago, there is dust on it, wash it with water first, take it out and control the moisture.

Step 2: Now let's prepare some accessories, shred the green onion, shred half an onion, cut the ginger and garlic into slices, and then prepare some dried peppercorns, and put them in a bowl for later use.

Step 3: Prepare a piece of chicken breast, cut the meat into small cubes, and this meat can also be replaced with other meats, such as pork and beef. Add an appropriate amount of salt, cooking wine, dark soy sauce and pepper, grasp and mix the chicken breasts and marinate them evenly for 10 minutes, giving the chicken breasts a bottom taste.

Step 4: Put more oil in the pot, put the green onion, ginger, garlic and pepper into the pot with cold oil, fry the fragrance of the seasoning over medium heat, and fry until the onion changes color slightly, take out all the seasonings.

Step 5: Put the chicken breasts into the pan, turn on medium heat to fry the chicken breasts, and be sure to fry the moisture in the chicken breasts when frying, so that not only the taste will be more fragrant, but also can be stored longer, and the chicken breasts will be fried until the surface is slightly charred.

Step 6: Put the tempeh into the pot, fry it over medium heat for three minutes, fry the water in the dried tempeh, then add the chili noodles and mix well, and start seasoning: add an appropriate amount of salt and sugar, and then some five-spice powder, stir evenly together and fry for another three minutes, and then you can get out of the pot.

If you want to eat tempeh chili sauce, you don't need to go out to buy it, you can make it yourself at home. The method is simple, clean and hygienic, particularly delicious, fragrant and spicy, used for bibimbap, mixed noodles are particularly fragrant, it is recommended that friends who like to eat tempeh chili sauce can give it a try!

Spicy bean paste.

Ingredients: 500g red pepper, 20g sweet noodle sauce, 50g bean paste, 50g tempeh, 100g chili powder, 1 tablespoon of white wine, 20g Sichuan pepper powder, appropriate amount of salt and vegetable oil, appropriate amount of white sesame seeds.

Method Chop the red pepper and chop the watercress and tempeh.

2.Chop the red pepper and put it in a bowl and marinate it in white wine and salt for half an hour.

3.Remove from the pan and pour in an appropriate amount of oil, add the tempeh and stir-fry until fragrant.

4.Add the watercress, sweet noodle sauce and rock sugar and stir well.

5.Pour in a small bowl of water, bring to a boil over high heat, and bring to a boil over low heat.

6.Pour in the chili powder and simmer for 20 minutes, stirring constantly to prevent the bottom from sticking.

7.Pour in the prepared red peppers, stir well, boil until there is no white wine smell, and sprinkle with sesame seeds.

8.Let it cool and sprinkle with peppercorn powder.

Delicious spicy bean paste, take it out and eat it when you eat it in the refrigerator, clean and hygienic, the key is to make it simple.

1. Ingredients: half a catty of soybeans, half a catty of red pepper, an appropriate amount of edible oil, an appropriate amount of ginger, an appropriate amount of salt, an appropriate amount of five-spice powder, an appropriate amount of liquor, and a small amount of sugar.

2. Soak the dried soybeans in warm water, soak for 6-8 hours, and crush the soybeans by hand.

3. Remove and control dry, set aside.

4. Wash the chili peppers and control drying.

5. Ginger can be peeled.

6. Break off the green stems of the chili peppers, cut them in half from the middle, and chop them into diced chili peppers.

7. Crush the ginger cubes and chop them into minced pieces.

8. Put oil in the wok, and the amount of oil should exceed the height of soybeans by two centimeters. Heat the oil and fry the soybeans with the water controlled.

9. Fry until the soybean skin is wrinkled, and some soybeans float as well, put the ginger in it.

10. Then add the chili pepper and stir-fry.

11. When the chili peppers are fried until there are individual chili peppers with only the skin left, add salt, five-spice powder and sugar.

12. The salt can be multifaceted, and the salty ones are easy to store for a long time.

13. Stir-fry for about two minutes and pour in the liquor.

14. Continue to stir-fry for 4-5 minutes.

15. Put it in a crisper box or glass bottle after cooling.

16. Place in a cool place, easy to store for a long time.

Ingredients: 100 kg of soybeans, 80 kg of flour, 25 30 kg of salt, 2 kg of ginger, 100 g of cumin, 100 g of orange peel and 100 g.

Method: 1. After removing impurities, soak the soybean in water to swell and steam until it is paste;

2. Pour the bean material on the mat, mix it with flour and mix well, spread it to a thickness of about 3 cm, turn it once a day at room temperature 25 30 conditions, and then transport it to let it ferment, about three or five days can grow dark yellow bacteria, and put it outdoors to dry that is, it is sauce Ying;

3. Put the sauce into the jar, add salt, ginger, etc., and mix evenly, turn the jar the next day, and then stir once every other day;

4. After the salinization is completed, put the sauce blank in the cylinder, but be careful not to fill the cylinder, leave a certain space at the cylinder mouth (about 17 cm away from the cylinder mouth), cover the cover, seal the cylinder mouth with lime mud or yellow mud, not breathable, prevent bacteria, rainwater invasion, and deteriorate, and dry it in the sun for a period of time, that is, the finished product.