The practice of homemade moldy beans, the production method of moldy tofu

1.Wash the soybeans, soak them in cold water, remove them, add water, and put them in a pot to cook. When cooking, the water should cover the soybeans about an inch.

2.After boiling over high heat, change to low heat and bring to a boil (puree by hand).

3.Remove the beans from the water (put some salt in the water in which the beans are boiled and set aside).

4.After cooling, put it in a cloth bag, and then put the cloth bag into a basket or other container; Fence it with straw or cotton and place it at about 20 degrees.

5.After about 2-3 days, the beans are hot, heated, raw and then removed to cool. Put it in a jar or bowl, add the boiling water of the original beans, and then add pepper powder and chili powder (about two salts per catty of soybeans, 2 yuan chili pepper, 5 yuan chili pepper, a little ginger leaves) and mix well.

You can eat it in about 10 days.

6.If you don't feel salty enough when stirring, you can add a little salt and wine to add flavor.

I believe that everyone is annoyed by the sea, and there is a taste of their own childhood! For example, grandma's mother-in-law's dish, and neighbors.

Wash the soybeans, soak them in cold water, remove them, and cook them in an underwater pot. When boiling, cover the soybeans with about an inch of water. After boiling on high heat, change to low heat and cook until rotten (squeeze it into a puree with your hands). Remove the beans from the water again (add some salt to the boiled bean water and keep it for later use).

Preparation of moldy beans:

1.Wash the soybeans, soak them in cold water, remove them, and cook them in an underwater pot. When boiling, cover the soybeans with about an inch of water.

2.After boiling on high heat, change to low heat and cook until rotten (squeeze it into a puree with your hands).

3.Remove the beans from the water again (add some salt to the boiled bean water and keep it for later use).

4.After cooling, put it in a cloth bag, and then put the cloth bag in a basket or other container; Wrap it around with straw or cotton and place it at about 20 degrees.

5.About 2-3 days, the beans are hot, rising, salivating, take it out and spread it cool, put it in a jar or bowl, add the original boiled bean water, and then add pepper powder and chili powder (about 1 tael of salt per catty of soybeans, 2 yuan of Sichuan pepper, 5 yuan of chili pepper, and some ginger can also be put together) and mix well, and you can eat it in about 10 days.

6.If you feel that the saltiness is not enough, you can add some salt and some wine to increase the fragrance.

I believe that in everyone's annoyed sea, there is a blindness, which belongs to the taste of their childhood! For example, grandma's house.

's grandmother's dish, as well as the neighbor's pickled chili! Sauerkraut made by grandpa! These home-cooked dishes are not available for money.

Maybe you don't remember the nursery rhymes in your childhood, and you don't remember the games you played with your playmates, but for the jar of "moldy beans" under the bowl counter at grandma's house! The "moldy beans" that can make people eat a lot of rice are still unforgettable.

Ingredients Recipe Calories: 1795 (kcal.)

Method steps.

My mom can make it, and although the craftsmanship is not as good as grandma, it is still delicious! I've learned my mother's craft now! This is the third time I've done it myself!

Here I would like to share with you the practice of "moldy beans"! First of all, put the prepared soybeans in the pot, half water and half beans! Then heat until the soybeans have boiled for about five to ten minutes, open the lid, and simmer over low heat!

At this time, you must pay attention, don't cover the pot, don't let the steam fall into the pot again, otherwise maggots will grow in the process of whistling soybeans in the future!

The recipe for homemade moldy beans is as follows:

Ingredient list: Edamame: 1 cup (about 220 grams).

Red pepper: 1 piece (about 30 grams).

Ginger: 1 small piece (about 10 grams).

Garlic: 2 cloves (about 10 grams).

Salt: to taste.

Production Steps:1Choose plump, large edamame, wash them and remove the white color from the surface.

2.Prepare red pepper, ginger and garlic, peel and wash and dry until there is no moisture.

4.Chop the dried red pepper, ginger and garlic in a size according to your preference. It is generally smaller than the size of a bean.

5.Take a large container, put in the cooled edamame, and bring in the chopped red pepper, ginger, and garlic.

6.Pour in the appropriate table salt.

7.Stir well and let stand for 1-2 hours.

8.Put it in a bottle, put it in the refrigerator for two or three days, and then eat it. If you want to leave it for a longer time, you can add a few drops of liquor, which is not easy to break.

The practice of moldy beans is not limited to the above steps, and you can adjust it according to your personal tastes and preferences.

The steps for making moldy beans and mold are as follows:

Tools Ingredients: 500 grams of soybeans, 250 grams of noodles.

1. Wash the soybean head at night and soak it overnight. After soaking in the morning, put cold water into the pot, boil the water for 10 minutes and cook for 10 minutes if you want to eat harder, boil for another 10 minutes, turn off the heat and simmer for 10 minutes, and then cook for a while.

2. Boil the beans, put them on a sieve and dry them to mix the noodles.

3. Mix the noodles well, spread paper on the sieve and put the beans on the mixed noodles, and cover the beans with paper. After one night, the noodles on the beans are stuck together and moist, so sprinkle a little noodles so that the beans become one by one.

4. Check once a day, the white hairs on the beans are hot, spread out, and the paper is lifted a little, so that the beans are too hot, if they are too hot, they will grow black hairs, and the beans will be bad. When the beans are cold, they gather and form a mountain pile, and the paper is covered again, and after a few hours of heat, they are spread out again until the beans grow green mold.

5. Don't move the green mold, see that the mold grows on the beans, if the top is not as good as the bottom grows, turn over, and after the separation of the sticky ones, you can remove the paper under the sieve, and then put the clean paper, put it in the sun to dry, and dry it. If the beans have black hairs, remove the black hairs.

The production method of moldy tofu is to buy some old tofu first, wash it, drain it, put it in the steamer, put it in a cool place at home, wait until the tofu is moldy and roll it with high liquor, and then put it in the chili noodles and mix it, the specific steps are as follows:

1. Wash the old tofu you bought with warm boiled water and drain the water.

2. Electric steamer, wash the pot and steaming drawer, and dry in the sun. Put the sliced tofu on the table, cover the pot and don't open it.

3. Put it in a cool place at home. I did it at noon on February 29, the weather (25 degrees), the first day of March 1 smelled a little wine (21 degrees), the second day of March 2 smelled moldy tofu (19 degrees), on the third day of March 3, the smell of moldy tofu was a little bigger (20 degrees), and the smell was so big at night. March 4 (18 degrees) at 8 o'clock in the morning ready to put the moldy tofu into the jar, open it to see the success.

Note: Do not peek during the fermentation process.

4. Successful moldy tofu has a lot of soft water, and it has been moldy, and it has been fermented for a total of 4 days.

5. There is no black mold, it is all white mold.

6. Roll it with high liquor.

7. Put salt in the chili noodles (salt is better to stir-fry) and mix moldy tofu.

8. Put it into the jar, I am a small jar just a jar, you can do so much every time, and occasionally eat it once in a while. Wait at least 15 days to eat, and leave it for a longer time to taste better.

9. Rub the edge of the altar with high liquor. Put cold boiled water on the side of the altar, keep enough water on the side of the altar, seal and store it for a long time. Next to a bottle of kimchi, after 10 days to eat and write down the list of ingredients and dosage, the saltiness of the last time I made it was just delicious, but unfortunately it was not weighed.

2500 grams of cold boiled water and 150 grams of salt, the saltiness is just right.

10. I started eating it on the same day, and the inside of the fragrant and soft was also moldy, and it was delicious without rolling liquor. Put it directly in the bowl and wrap it in plastic wrap, you can't eat it for too long, and only a few are left in the jar.

11. This time it is moldy, and it can be eaten in 6 days. The saltiness is just right, similar to the saltiness of my usual stir-frying, the salt can not be reduced, if you want to leave it for a longer time, you can add 10 grams of salt. It is normal for the first 4 days of the altar to bubble after entering the altar, which is the cause of fermentation, and it is rarely bubbling in the back.

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.

After the soybeans are cooled, start to mix the noodles, and evenly coat the soybeans with a thin layer of noodles to prevent them from sticking to each other. If the beans are too dry to mix, pour a little of the boiled bean water on top of the soybeans to the extent that they can coat the dough.

The second step is to cover the beans and spread three or four layers of newspaper on a wooden board or some breathable materials (avoid glass plates or plastics), and then spread a layer of clean white paper or kraft paper on the newspaper. Spread the mixed soybeans evenly on a white paper about a finger thick. Spread a layer of breathable paper on top of the spread soybeans.

Do not open the doors and windows of the room to cover the beans frequently, try to maintain a stuffy and humid environment, and cover the paper with a towel quilt when the temperature is low in spring, which is conducive to the fermentation of beans.

When the soybeans are covered on the third day, if the soybeans are black, it means that they are covered just right, and if they are sticky, it means that the humidity is high, and the paper covering them can be removed. 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 whole process of covering and drying beans will not exceed 7 days.

The third step is to mix the sauce before drying it, which is very crucial. Be sure to listen to the weather forecast before mixing the sauce, and if there is no rainy weather within a week, you can mix the sauce. The weather should be fine on the day of the sauce. Before mixing the sauce, pick out the clumps of green or black hairs wrapped in the beans and throw them away.

1.Wash the soybeans and cook them in a pot, remove them and coat them with flour after they are cooked.

2.Spread the clean paper in the box, and then spread the floured soybeans evenly in the box and seal it well.

3.Observe the beans in the box at any time, when the beans turn from white mycelium to green mold, it means that the beans have molded. (Note: The beans turn black to indicate that the temperature is high, and the box needs to be opened properly.) )

4.Soak the moldy beans in salted water and put them in a can, expose them to the sun, and after the beans are fermented, the moldy soybeans can be eaten.

1. Add dried soybeans to purified water and soak overnight for more than 8 hours. Soak and stretch, remember to add more water, the water absorption rate is very large. Water is not enough to add in time.

2. Clean the soaked soybeans and detect bad beans and impurities. Brush the steamer and steamer. Put the soybeans in the steamer.

Bring to a boil on high heat and turn to low after 15 minutes. Continue steaming for 90 minutes. Turn off the heat and continue to simmer until the soybeans are not hot.

Drain the water into a clean basin and cool below 40 degrees. There is no thermometer, and it is advisable to touch the temperature with your hands.

3. Sprinkle a little of this koji powder on the beans, about 1 gram, and mix well. The remaining one gram will be used for a while.

Take half of the gram flour first, sprinkle it on the beans, stir evenly, add 1 gram of koji flour, and continue to mix evenly. At this time, although the beans are coated with flour, they are still relatively sticky, so continue to gradually add the remaining flour according to the situation, and stir while adding until the beans are evenly coated with a layer of flour, no longer sticky, and the flour layer is as thick as possible.

5. Find a breathable container for beans, put a straw mat or breathable cushion underneath, and cover it with a similar material to shade and breathe, I use a woven bag for flour. Store in a ventilated and dark place at a room temperature of 25-30 degrees.

6. The rest is left to time, the room temperature is 28 degrees, it will take about 3 or 4 days to ferment, and the beans will turn from white to yellow-green, and they will be covered with aspergillus. After about 10 hours, the beans will start to heat up. After heating, it should be turned over in time for ventilation, and the temperature of the beans should be 30 or 38 degrees.

Do not let the temperature of the beans exceed 40 degrees, otherwise there will be a smell of ammonia. Touch the beans with your hands, and if they are too hot, remove the covering in time, or blow it with a fan for a minute or two. Wait until the beans are not hot to the touch, then cover them and continue to ferment.

It takes about 2 hours to dry. If the middle beans are sticky together, they should be dispersed in time, and if they are too sticky, you can add a little more dry flour. After three days, the beans turn gray-green, no longer hot, dry and loose.

After a day or two of exposure to the sun, it can be sealed and stored.

First, clean the soybeans and put them in a pot to cook, then take them out and mix with the ingredients, and then put them in a container to ferment. The following is a specific method for reference, first prepare the materials: 300g of soybeans, 500ml of water, 50g of flour, 300ml of brine.

1. Pour an appropriate amount of water into the pot, then wash the soybeans and pour them into the pot to cook.

2. Take out the cooked soybeans and drain the water, then pour them into a container, add an appropriate amount of flour and mix well.

3. Mix well and pour the soybeans into the bottle.

4. Pour in an appropriate amount of salt water.

5. Close the lid and seal it for storage, and then leave it in the sun until mold grows.

6. Done.

Method: Pick the selected clean soybeans and cook them thoroughly (it is better to crush them with a light twist by hand).Find a clean basket or board to cool the beans (do not boil the remaining juice of the beans), find a clean container (the mouth is wider) pour the cooled beans into it and add a small amount of flour (to be able to mix the beans evenly) mix evenly and slightly compact, cover with a clean cloth or paper, ferment at room temperature, and wait until the beans have white mycelium on the surface (turn yellow, black can not be done).

First boil the salted water (to be cooled before use), you can add a small amount of spices (more salty than cooking), an appropriate amount of three showers (more closed for a longer time), chili powder, slightly crush the fermented bean cake and mix evenly, then pour it into a clean jar with a lid, and close it for 30---45 days.