Can moldy steamed buns be made into sweet noodle sauce?

Hello. 1.Soak the soybeans and wash them, drain most of the water, sprinkle in the flour and mix well (the wet soybeans coated in flour can be gathered into a ball).

2.Spread the mixed soybeans flat in a large sieve, cover with a layer of toon leaves, and at the same time take a number of steamed buns and tear them into small pieces, and also place them in a warm and humid place.

3.Let it stand for a period of time for it to grow moldy and hairy (don't get moldy!). Then it's bad and you can't eat it).

4.Take a large pot to boil water, first put in the toon leaves, boil out the juice of the toon, filter out the toon branch and leaf residue, and then send the moldy soybeans and long-haired steamed buns, put in an appropriate amount of salt (you need to put more salt, after all, it is sauce), cook until the steamed bread is completely dissolved, and the soybeans are soft and rotten.

5.Pour the soybeans in good boiling condition into a large pot together with the soup (generally choose a glazed clay pot, take a glass piece slightly larger than the mouth of the pot and cover it on the basin, if there is a gap, plug it with cotton cloth or cotton.) so as not to enter flies and other flying insects).

6.Place the large pot outdoors in full sunlight and fully expose it for a few days until the soybeans turn yellow or even dark yellowish brown and black, the soup evaporates and thickens, and the boundary between soybeans and sauce is blurred.

Ingredients: 500 grams of sun-dried steamed bread, 20 grams of salt, 250 grams of cold boiled water, fennel, Sichuan pepper, 1 small packet of large ingredients.

How to make:1Break the block. First, break the steamed bread into jujube-sized pieces, put them in a pot and seal them for fermentation.

2.Sweeping. When the steamed bun grows black hair, take it out, and then dry it to sweep off the black hair.

3.Ferment. Pour the steamed bun pieces that have been swept off the black hair into the basin, add cool boiled water and salt, stir repeatedly into porridge, put in a small packet of ingredients and seal it, put it in a place with strong sunlight to expose it to fermentation, stir it once a day in the morning and evening, wait for 10 15 days, the sauce becomes dark yellow, and take it out after smelling sweetness.

Hello cover shengbu, raw material formula: steamed bread (laughing spine steamed bread without yeast) 5 kg, salt kg, cold boiled water five 5 kg. Directions:

1. Whole wheat flour steamed steamed steamed bread, cut into small pieces the size of a finger's belly, put on clean paper or wooden boards, stack several layers, the thickness is about ten centimeters, and then cover the paper with paper, there is also a kind of thermal insulation on it, so that it can maintain a certain temperature inside, wait for its natural fermentation, the specific time of fermentation is uncertain, and wait until the mycelium of the steamed bread grows full of green, you can proceed to the next step. 2. According to the above proportion, put the fermented steamed bread, salt and water into the cleaned and sterilized container, stir once, let the fermented steamed bread and salt and water be fully mixed, and then cover it with a window screen or gauze Solid attention, do not cover it completely, because ventilation is required. 3. Next, stir once a day in the morning and evening, stir continuously for a few days, let the inside ferment again, generally about a week, the sweet noodle sauce is completed.

Summary. 1. It is recommended not to use moldy steamed buns for sauce. 2. In the process of making sauce, the food will ferment and produce mycelium, which looks somewhat similar to moldy food, but the two are completely different things, and moldy food can no longer be eaten, and it should not be used to make fermented food.

3. Tips: In addition to those fermented foods produced in accordance with the standard process, such as broad bean paste, soybean paste, bean curd, stinky tofu, stinky cheese, etc., under the premise of meeting the preservation requirements, you can eat with confidence, other ordinary foods, therefore, if the steamed bun is moldy, it is better to throw it away.

Can ordinary steamed buns be made into sauce after mold? If I can do it, why won't I get sick?

1. It is recommended that you do not use moldy steamed buns to make sauce. 2. In the process of making sauce, the food will ferment and produce mycelium, which looks somewhat similar to moldy food, but the two imitations are completely different things, and moldy food can no longer be eaten, and it should not be used to make fermented food. 3. Tips:

In addition to those fermented foods produced in accordance with the standardized process, such as broad bean paste, soybean paste, bean curd, stinky tofu, stinky cheese, etc., which can be eaten with confidence under the premise of meeting the preservation requirements, other ordinary foods, therefore, if the steamed bun is moldy, it is better to throw it away.

Moldy steamed buns can't be eaten, and try not to make sauce. Mold in moldy food can produce toxins, and these mycotoxins, such as aflatoxins, ochratoxin slips, etc., have strong carcinogenic effects. In addition, different mycotoxins have different toxic effects, some can cause damage to the liver and kidneys, some can cause symptoms of the nervous system of the state, and some can cause inflammation of the skin of the potato.

When you make your own sauce at home, you also need to make the dough moldy before making it, is this different from steamed bread?

There is a difference. Try not to make sauce.

What's the difference? Sorry for your help.

Hello. Mould of dough is a type of fermentation.

No other harmful substances or fungi will be produced.

The abnormal mold of steamed bread may produce harmful substances.

Pay attention to the practice.

Don't let the steamed buns produce fungus.

Summary. Hello, dear. Here's how to make sweet noodle sauce from steamed buns.

1. Break the block. Break the steamed bread into jujube-sized pieces, put them in a pot and seal them for fermentation. 2. Sweeping.

When the steamed bun grows black hair, take it out, dry it and then sweep it off. 3. Fermentation. Pour the steamed bun pieces with the black hair swept off into the basin, add cool boiled water and salt, stir repeatedly to form a paste, and put it in a small package of ingredients to seal it.

Put it in a place with strong sunlight and expose it to fermentation, stir it once a day in the morning and evening, wait for 10-15 days after the sauce becomes dark yellow, and take it out after smelling sweetness.

Hello, dear. The tips for making sweet noodle sauce from steamed buns are as follows. 1. Break the block.

Break the steamed bread into jujube-sized pieces, put the tung into the pot and seal it for fermentation. 2. Sweeping. When the steamed bun grows black hair, take it out, dry it and then sweep it off.

3. Fermentation. Pour the steamed bun pieces with the black hair swept off into the basin, add cool boiled water and salt, stir repeatedly into a paste, and put the eggplant into a small packet of ingredients and seal it. Put it in a place with strong sunlight and expose it to fermentation, stir it once a day in the morning and evening, wait for 10-15 days after the sauce becomes dark yellow, and take it out after smelling sweetness.

Kiss can refer to it.

Are there any other questions about kissing?

Yellow koji. Is it toxic to put yellow koji powder in fermented mantou.

There are no poisonous kisses.

1. First knead the steamed bread into flour.

2. Join the raid.

3. Stir into a batter.

4. Then add 5 old spoons.

5. Add sugar.

6. Stir until there are no particles.

7. Add some oil to the pot.

8. Pour in the stirred batter.

9. Then add five-spice powder.

10. Keep stir-frying.

11. Add a pinch of salt.

12. Slowly boil over low heat.

13. Boil like this.

14. Prepared sweet noodle sauce.

1. Break the block. Break the steamed bread into jujube-sized pieces, put them in a pot and seal them for fermentation. 2. Sweeping.

When the steamed bun grows black hair, feast and smile, take it out, dry it and then sweep off the black hair. 3. Fermentation. Pour the steamed buns with black hair into the basin, add cool boiled water and salt, stir repeatedly to form a paste, and put it in a small package of ingredients to seal it.

High coarse in a place with strong sunlight exposed to the sun to ferment, stir once a day in the morning and evening, wait for 10-15 days after the sauce becomes dark yellow, smell the sweet smell and take it out.

Here's how to dry the moldy steamed bun sauce:

1. Put the steamed buns in the basin and cover the basin with a cloth, and place it in a warm and humid place to brighten and bend and respect the boring (to be shaded), and after about a week, patches of yellow enzyme bacteria will grow.

2. Break the steamed bread again, add salt and mix with an appropriate amount of water and stir well.

3. Put the pot in the sun for about two weeks to make a noodle sauce.

In general, moldy food should not be eaten again because mold secretes some harmful toxins. If your steamed bun is already moldy, I suggest you don't eat it anymore and throw it away. While some people may remove the moldy parts and move on to other parts, this is a very dangerous practice because even if the mold is not visible, microorganisms or toxins may be present.

As for how to make the pasta, I personally think it's best to use fresh dough to make it. This ensures that the noodle sauce not only tastes good, but is also safer and healthier. The method of making noodle sauce can be referred to the following steps:

1.Prepare an appropriate amount of flour and water and mix well in a large bowl.

2.Pour the mixed flour and water into a saucepan over medium heat.

3.Stir the batter until it becomes sticky and begins to become a little transparent.

4.Remove the pan from the heat and continue to stir the batter until cool. This process requires constant stirring to avoid clumping.

5.You can add spices like palm sugar, salt, soy sauce, etc., depending on the taste to add flavor.

It is important to note that different regions and individuals have different taste preferences, and the recipe and texture of the noodle sauce are also different. The above is just a common way to make it, and you can adjust it to your taste.