How to make soybean paste, how to make soybean paste?

How to make soybean paste:

1. Boil soybeans, boil them overnight, boil all the water (the water must be boiled dry, and you can't paste the pot), and the soybeans turn brown and yellow (a very beautiful color). Self-doctrine controls the heat.

2. Crush with a blender, and when it is relatively dry, use your hands to make two brick-sized adobe shapes on a cutting board or table. The tighter the pier, the better. It has to be served hot.

3. After letting it cool, wrap it in paper (in the past, they used newspapers, but now you can do it casually). The old man has a saying that it is best to do it around the 2nd day of the second lunar month. Put it in a place with temperature and humidity, about 23 degrees, not too dry (the purpose is to let him ferment).

Put it on the 8th, 18th, 28th of the fourth month of the lunar calendar.

4. Break it open, and there is a mold inside and out. Break into small pieces and dry them (do not dry, where the air circulation is good, dry for about 3 or 4 days). Saline:

Beans = 3:1. Then go to boil the water to turn the salt, put the dried beans, and add the water to 3 times, 4 times.

Then let it dry in the sun and tie your container of beans with a cloth (to protect against dust and mosquitoes).

5. Untie the cloth and stir it every day, 3 times in the morning, noon and evening, for 10 minutes each time. There will be foam on the surface, remove them with a spoon. After about a month of repeating this, it can be consumed.

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.

Tomato soybean paste preparation.

In addition to soybeans can be made into these soy products, it can also be used to make soybean paste, if you eat soybeans directly, you always feel that there is no taste, and the taste is also a little light, if you make soybean paste, it will taste better, and it can not only be used to mix noodles and bibimbap, but also add a spoonful of soybean paste to make a delicious food when stir-frying. The method of homemade soybean paste is as follows.

Ingredients: soybeans, millet peppers, sweet noodle sauce, shallots, salt.

Method: 1. First of all, clean the soybeans we have prepared, pick out some soybeans of poor quality, such as bad soybeans and shriveled soybeans, and then put them in a container and add an appropriate amount of water to the soybeans, and soak them overnight in advance, so that the soybeans can fully absorb the water. After soaking, remove and drain the water, and set aside for later use.

2. After cleaning the millet pepper, cut it into sections, clean the green onions, and cut it into long sections for later use.

3. Heat the oil, wait until the oil temperature rises to 5 hot, put the millet pepper and chopped green onion into it, stir-fry the fragrance, and then put the soybeans in and stir-fry evenly, then add the sweet noodle sauce, continue to stir-fry, be sure to make the soybeans evenly coated with sauce, if you like to eat soybean sauce with meat, you can also add some minced pork before the taste will be more unique.

4. Add an appropriate amount of water to the pot, turn to low heat after boiling, cover the lid and stew, wait until the soup in the pot is about to be drained, sprinkle some edible salt and sesame seeds on it and stir it evenly to dry, the soup can be turned off the fire, put aside, wait until the temperature cools down to find a water-free and oil-free container to put it up, you can take it out and eat it at any time when you want to eat, which is particularly convenient.

1. Wash the soybeans and soak them in water overnight, put them in a pot and cook them until soft (keep the grains intact), remove and drain the water.

2. After the soybeans are drained, sieve into the flour and mix well, so that the soybeans are completely coated with flour, and then put them into a net basket with a bottom basin and spread out, cover them with a cloth and put them indoors for fermentation for 3-4 days, and the soybeans will grow a layer of white hairs on the surface of the soybeans, that is, the fermentation will be successful. (The temperature of soybeans is higher at this time.) Cooling is required).

3. Cool the soybeans with an electric fan and then put them in the sun until they are completely dry, boil them with 500 grams of water and salt until the salt dissolves and then let them cool, add the dried soybeans, an appropriate amount of sugar, and ten spice powder, stir evenly and put them into a container, pour sesame oil and cover gauze and let them dry in the sun for about 15 days. The length of time can be determined according to the color of soybean paste (the color can be darkened), stir it with chopsticks every morning and evening when drying, and put it in a bottle and put it in the refrigerator for refrigeration after drying.

Soybean paste method: Heat the oil and fry the soybeans over low heat, turning constantly. Pour the dried soybeans into a clean basin, then add ginger, garlic, peppercorns, cooking wine, chili powder and salt and stir well.

Soak the soybeans overnight, wash them and cook them in a large pot. After scooping up and cooling, roll a layer of flour, spread the inch thickness evenly on the bamboo mat, cover it with a thick layer of fresh artemisia grass, the purpose is to keep warm, prevent flies, and there is the fragrance of artemisia grass after fermentation.

In general, it ferments and matures after three days. The logo is covered with a layer of pili, dark green in color, with a strong bean aroma and a delicate fragrance of artemisia grass. At this time, take it to the sun and break it into small pieces to dry.

Soybean paste, also known as soybean paste, is a sauce made of good soybeans and salt through fermentation to produce mold, after sun exposure, it is also a traditional seasoning in our country, it has a long history, it can be dipped in, it can be fried, it can be mixed, and it is deeply loved by the masses of people in various ways to eat.

In ancient times, because there was no modern technology, most of the artificial traditional processes were used to make soybean paste, the traditional process production is cumbersome, the production cycle is long, and it is very unsuitable for the fast-paced life now, so I will share with you the simple production process of soybean paste, the process is simple, the cycle is short, the salty fragrance is moderate, and the sauce is full of flavor.

Ingredients: 1000g soybeans, 500g plain flour, 3g rice aspergillus powder, 1500g boiling water, 300g salt

【Step】1Soybeans pick out the bad beans and throw them away, soak them in water, soak them until the skin is wrinkled, then take them out and put them in the steamer, cook them thoroughly, then take them out and drain the water, and let them cool naturally.

2.After that, mix the flour and mold powder well, pour it into the soybeans so that each soybean can be coated with flour, and then use a clean cloth to put the wrapped soybeans in a dry container and cover it with a cotton cloth.

3.The temperature is best kept at 32 degrees for 10 hours, then open the cotton cloth, turn the soybeans over, if the temperature is too high, cool down properly, and then don't cover the cotton cloth, cover the cloth on it, put it in a ventilated place, after 32 hours, you will see the yellow-green mold silk, no peculiar smell, it is successful, if there is no mold silk, then it will fail, you don't have to do it below, check the ratio later, temperature, make it from scratch.

4.Take the moldy soybeans to the sun, cover them with gauze and dry them for 40 hours, you can smell the fragrance of the tempeh after drying, if there is a peculiar smell, dry them more, and then put the soybeans in the jar, then mix the boiling water and salt until the water temperature is about 50 °, you can pour them into the soybeans and mix well.

5.Cover the mouth of the jar with gauze, put it in the sun and a ventilated place to dry, turn it over once in three days, about 15 days, it is about the same, according to the weather, temperature to decide.

The soybeans made by yourself are clean and healthy, affordable and delicious, and the family can rest assured that they can eat it, and it is recommended to use a small amount of soybeans to test it for the first time to avoid waste. If you like it, come and try it.

That's all for me, I hope it can help you, thank you!

1. Soak soybeans with water one day in advance, and the weight of 500 grams of soybeans is about 1400 grams after absorbing water.

2. Prepare a deep pot, put the soaked soybeans into the pot, fill it with water, boil over high heat, simmer for about 50 minutes on medium heat, the soybeans can be easily crushed by hand, take out the water and rinse and drain and put it in a clean basin.

3. Mash the soybeans with a rolling stick, leaving a little whole soybeans to increase the taste.

4. Pour rapeseed oil into the pot and heat it, and put the pork belly and ginger in the oil temperature to about 50% until browned.

5. Pour half of the minced garlic and all the diced oyster mushrooms into the pot and continue to boil over medium heat until browned. Add the remaining minced garlic to the simmer until fragrant.

6. Put sweet noodle sauce and Haitian soybean paste to simmer over low heat, add soy sauce to enhance color and flavor, and season with sugar and salt.

7. Boil over low heat, keep stirring the pot and spoon to not paste the bottom, boil until the water evaporates, and a layer of oil can float on the surface, and the whole process is about 40 minutes.

8. Taste the taste when boiling, the sauce should be salty to keep it for a long time. After boiling, leave overnight.

9. Prepare a glass bottle the next day, scoop the boiled sauce into the bottle, and scoop a little more oil on it. Seal the glass bottle and put it in the refrigerator Refrigerated, pour a little into the vial when needed, and add it as you go.

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1. Soak soybeans: Prepare 500 grams of soybeans and soak them overnight in advance. Pour the soaked soybeans into the fence, wash them and set aside.

2. Soaking spices: a star anise in the pot, a cinnamon section, a few bay leaves, and then add an appropriate amount of water to soak for 10 minutes, the purpose of soaking is to remove the peculiar smell of spices, so as to facilitate the release of fragrance. 3. Boiled soybeans:

Boil water in a pot, pour in the washed soybeans, clean the spices, also put them in the pot, add 3 grams of salt, stir well, turn on high heat to bring the water to a boil. Then pour the soybeans into the pressure cooker and press for 30 minutes, until the soybeans are cooked until they absorb the flavor. After 30 minutes, the soybeans are already very soft and rotten, we pour out the soybeans and chop them for later use, and the crushed soybeans are easier to absorb the flavor when boiling the sauce.

4. Prepare the accessories: half an onion, cut into dices, a piece of ginger, cut into minced ginger, a few pieces of garlic, pat it and cut into minced garlic for later use. 5. Boiled soybean paste:

Put more oil in the pot, when the oil temperature is heated to 5, pour in the prepared accessories, turn on low heat and fry for 3 minutes to fry the fragrance of the ingredients. Then pour in the chopped soybeans and keep the heat for 5 minutes to fry the moisture in the soybeans. After 5 minutes, add 15 grams of salt, 30 grams of sugar and stir-fry evenly, then add 10 grams of five-spice powder, and continue to stir-fry for 15 minutes to let the soybeans fully absorb the juice and taste.

After a few minutes, add 10 grams of maltose, stir to dissolve the maltose, add 20 grams of chili red oil and stir-fry evenly, add 3 grams of chicken essence, stir-fry to taste. 7. Sealed preservation: Put the boiled soybean paste in a fresh-keeping box and seal it after cooling.

Take it at any time, the steamed noodles are very delicious, the whole production process does not put a little water, as long as it is not stained with raw water and oil during the eating process, it will not be bad if it is stored for a year.

Step 1: Wash the soybeans and cook them without cooking them too badly. Drain and drain.

Step 2: Coatate the soybeans with flour after cooling. Step 3:

Find a clean place to lay cardboard and soybeans on the line. The soybeans are covered with a thick layer of paper and cloth. Fermentation above 26 degrees for five days can be done.

During this period, it cannot be opened until the surface is covered with yellow-green bacteria, and it is almost ready to ferment. Step 4: Take the fermented beans to dry and separate them together.

Step 5: Choose a sunny morning and put the beans in a clean bottle. Add salt, ginger slices, spices, peppercorns, fennel and other boiled brine and pour it into the bottle.

Chop the red pepper and stir-fry it and pour it into the bottle. Step 6: Take a piece of gauze to seal the mouth of the bottle, let it dry in the sun, and stir once in the morning and once in the evening.

It will take about a month. Be careful not to let rainwater in.

1. Wash the soybeans and soak them in cold water, soak until the soybeans are full, put the soaked soybeans into the juice cup, and add an appropriate amount of water; 2. Screw the blade assembly on the mouth of the juice cup, then align the blade assembly with the symbol on the host, press the juice cup down a little hard, then rotate clockwise to jam the juice cup on the host, turn on the power, press the switch with your hand, the machine starts to work, and stirs the soybeans into a paste; 3. Heat oil in a pot, add green onion and ginger to the pot and stir until fragrant, sweet noodle sauce, tomato paste, soybean paste, soy sauce, cooking wine, oyster sauce, sugar, salt, monosodium glutamate, fry over low heat until the soybean paste is cooked and fragrant;

1. Clean the soybeans and soak them in cold water to make the soybeans completely swollen 2Put the soybeans into the steamer, steam them into a slightly paste, and let them cool for later use3 Mix the soybeans and flour evenly, put them in a 25-degree incubator, place them for 4 days, and turn them every other day.

4. After fermented soybeans, add salt, ginger slices, cumin powder, tangerine peel powder, five-spice powder, and white wine, stir well, and then put them in a porcelain bottle, seal them, and then put them in the sun for exposure, and wait for 30 days.

Before making soybean paste, the prepared soybeans should be cooked, and other ingredients needed to make soybean paste are chili, ginger and garlic, sweet noodle sauce, sugar, etc., you can also add some of your favorite materials, mix the boiled soybeans and other materials and fry them, fry until the water is boiled dry, and the soybean paste can be put into the jar for preservation after it is done.

Soybean paste, also known as soybean paste, soybean paste, is a traditional sauce in our country, made by fermentation after frying and grinding soybeans, soybean paste has a strong sauce fragrance, salty and sweet and palatable, used for various cooking methods such as Jiao, stewing, steaming, stir-frying, mixing, etc., and can also be accompanied by meals, clean food, etc.

Soybean contains mainly protein, flour contains more starch, protein dough and starch exist at the same time, which is more suitable for the reproduction of a variety of beneficial molds, and the bacteria produce a large number of various enzymes, so that various nutrients in the raw materials are fully decomposed and produce a soybean paste with a unique flavor.

Soybean paste is rich in high-quality protein, which can not only increase the nutritional value of the dish when cooking, but also generate amino acids under the action of microorganisms, which can make the dish present a more delicious taste and have the effect of appetizing and aiding food.