How is soybean sauce filial piety, and what should I do if homemade soybean sauce is not filial piet

Raw material formula: 100 kg of soybeans, 80 kg of flour, 25 30 kg of salt, 2 kg of ginger, 100 grams of cumin, 100 grams of orange peel.

Method 1After removing the soybeans from impurities, soak them in water to swell and steam them until they are paste.

2.Pour the bean material on the mat, mix it with flour and mix it well, spread it to about 3 cm thick, turn it once a day at room temperature 25 30 conditions, let it ferment later, it can grow dark yellow bacteria in about three or five days, 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 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, the cylinder mouth should leave a certain space (about 17 cm from the cylinder mouth), cover the lid, seal the cylinder mouth with lime mud or yellow mud, do not make it breathable, prevent bacteria, rain intrusion, and deteriorate, and dry 40 50 a in the sun for the finished product.

Characteristics: It has a unique taste and is an excellent condiment.

It's not your own remarks, and you can't win the applause of the masses the most!

The preparation method of tofu brain is actually very simple, far less complicated than the above "experts" said. In fact, the practice of tofu brain should be attributed to a part of the tofu making process. It's just that the final baggage, squeezing and other formalities are missing. Its steps:

1. Selected cleaned soybeans. 2. Soak soybeans. 3. Refining (putting the soaked soybeans into the refiner (in ancient times, it was ground by stone mill) to make rough pulp).

4. Filtration (this step is mainly to separate pure soybean milk from okara). Fifth, boiling pulp. 6. Point gypsum (this step is also the most critical step to turn soybean milk into tofu (tofu brain), and the grasp of the amount of gypsum will directly affect the coarseness and tenderness of the finished product).

At this point, the process of tofu brain is finished, and it is delicious when it is served in a bowl and served with seasonings!

Three catties of soybeans and watermelon teach you traditional soybean sauce.

All I know is that it was fermented with a mixture of flour and soybeans.

1.Wash the soybeans and fry them in a pot, paying attention to the soybeans to split a mouth, which is the standard for cooking. Crunchy on the palate. This step cannot be omitted, otherwise it will not taste good.

2.Put water in the pot, boil the fried soybeans, cook until the soybeans are soft, and remove the soybeans. Place on top of the panel and chop with a knife. The more crumbled, the better. (Note that soybeans should not be cooked too soft, and they will break if you pinch them hard with your hands, but they will not break them when you handle them lightly).

3.Chop the chopped soybeans into cubes to the size of a yellow brick. Pay attention to compacting, after pressing a few times on the top of the panel, it is convenient to squeeze out the void inside, pay attention to be compacted, otherwise the inside will break.

4.Use kraft paper, yellow paper can also wrap soybean cubes. Be sure to use paper, not a crisper box, the paper is breathable and convenient for water volatilization. After wrapping it, put it in the refrigerator fresh-keeping room, about 1-2 months (in the north, it is made in winter, so you don't need to put it in the fresh-keeping room, you can put it in a cool and dry place).

After a month, the soybean cubes are fermented at a low temperature, and there is a layer of white fimbria on the surface, and it is very hard to pinch. At this point, it becomes a sauce cube. Remove the torn paper and wash off the remaining paper and fili with water and a small brush.

6.Which container with a lid should be larger, because it will grow at room temperature fermentation. The sauce block is broken and put in, and the colleague who crushed it observes whether there are fimbriae inside the sauce block (if there are also fimbria inside, it is because it is not pressed well and there are gaps in it, so it fails.

Then sprinkle salt in a container and put in cool boiled water (note that it is cold).

7.Put the container room in a warm place and wait for fermentation, depending on the temperature and the fermentation time is different. About 3-5 days in the first 3-5 days, open the lid, stir with a spoon, and break up the large pieces of sauce.

After fermentation, you will find that the sauce is bubbling and becomes larger, the sauce cubes float on top and the water is below, so you should stir it once a day in the morning to facilitate the full integration of the sauce and water.

8.After about 15-20 days, you will smell the sauce, the water and the sauce will fuse, and it will become sticky and reddish black. The miso is ready.

The miso is stored in the refrigerator to prevent further fermentation. This is how to make a natural sauce without any additives.

1) On days with continuous sunny weather, take a pound of soybeans and wash and soak them in clean water one day in advance.

2) The next day, put it in a steel pot or other container and cook it for as long as possible.

3) Scoop up and filter the water and put it in a cool place to cool it.

4) After cooling, mix in half a catty of flour (raw), mix evenly, grab it by hand and basically form it, spread it into a bamboo flat that can breathe at the bottom (no need to have large holes, not sealed), and the thickness is as thick as the palm. Cover with a cloth or something else, and cover it tightly. Then let it ferment in a cool place.

5) Soybeans and flour will begin to ferment, showing heat, don't be too curious to open it frequently, be careful that it catches a cold. After about two days, yellow spots and white hairs will appear on the surface, and the fermentation will be successful. At this time, the temperature is very high, and heat dissipation is carried out:

Remove the cover above, you can turn the soybean pieces over, and put the bamboo flat in the air, otherwise there will be water accumulation underneath because of the heat.

6) After returning to room temperature, you can get exposed to the scorching sun, and the drier the sun, the better, at least three or four days. If it is a rainy day at this time, it is the most troublesome, and it is likely to be wasted.

7) Sun-dried watercress has a peculiar fragrance, and you can know whether it is good or bad when you smell it. If you're not in a hurry to make bean paste, you can save it away at this time.

8) If you wish to make soy sauce right away, take two salts. And boil more than a pound of pure water in advance for later use, and make it cool to room temperature. Put the salt into the watercress and gradually add the water, and the thickness can be controlled by yourself.

You can add no other ingredients, or you can add chopped red peppers, ginger, etc. at this time. Don't be too runny, and don't be too dry. It looks a little thinner than the bottled bean sauce on the market.

9) Take one or two glass bottles that can be sealed, mix the following watercress into it, and fill it with three-quarters, otherwise it will overflow later.

10) There are two ways to make bean paste. Method 1: Add one or two taels of sesame oil to the bottle, then seal it and store it in a cool and shady place for two weeks or more.

This method is simple, and the bean paste is very fragrant. After opening, the debris on the oil surface is removed and it is ready to eat. The longer you store it, the better it will be.

You soak soybeans in water overnight. Cooked. Put it in a cool place, cover the reeds, and wait for a few days to have mold, which is mold and hair.

Take it out, put it in a jar, boil salt and water, and calculate the ratio of three taels of salt to a pound of soybeans. Wait for the salt boiling water to cool. Stir with mold soybeans.

Place in sunlight. There should be a mesh cover on the top of the cylinder. Protect against flies.

and mosquitoes. Serve cold twice a day. It can be eaten in about ten days.

The soybean paste made by yourself does not have any additives, so you can eat it with confidence.

Ingredients: 500 grams of soybeans (broad beans are also available).

Water, salt, wheat flour.

The method of homemade soybean paste by the local method.

Pick out the bad soybeans and scrub them with water.

Soak in cold water until the grains are full, and I soaked overnight.

Cooked beans (it is best to steam them if possible), they should be cooked thoroughly, and they will be broken with a slight pinch of your hands, but the beans are whole.

Drain the water, don't boil the beans with water), drain a little, dry until you grab a handful of hands and no water sticks to your hands, I use a fan to dry it.

Sprinkle with flour and stir so that each bean is evenly wrapped in flour, and it's fine, not much.

Evenly spread in a dustpan (without a dustpan with a basket for washing vegetables is also OK) with a thickness of 3-5 cm.

Wrap it up and down with a cotton cloth, don't expose the beans to the outside, clamp it tightly with a circle of clips, and put it in a dark and somewhat damp place with the bottom overhead.

The next thing is to wait for the mold, about 5 days or so, during which the surface of the cloth is heated by hand, indicating that it is fermenting, do not open it to see, the beans will catch a cold when exposed to the outside, and bad black bacteria will grow when exposed to the outside air.

It's good to cool down to the touch, about 3-5 days in summer, depending on the season time, you can open a corner on the 3rd day to take a sneak look, the yellow mold is the best, followed by white, black mold can not be wanted, I opened it halfway this time, and the result is black, fortunately, most of it is yellow, so it can be used to remove the black.

**The second batch I did, it was very successful, it was a layer of yellow spore powder to the touch, and it flew up with a slight shake, if this is the case, it will be 90% successful. . .

Bask in the sun and break the clumps.

Put it in a container without oil and raw water, add cold salt boiling water, the amount of salt is more than that of stir-fried vegetables (too light and easy to spoil, if it is not salty enough, you can add it when you stir it later) Note that the sun-dried bean koji and salt boiled water should be cooled before operating, otherwise it will be sour.

I put a little too much water in this, exposed to the sun, every day when it cools and then stir, hot stirring will become sour. Dry for at least half a month, and the slimy state will be sunburned. After drying, pour sesame oil on the surface, seal the refrigerator and store it, take it out when eating, stir-fry can replace soy sauce, it is very fresh.

First of all, there is the "primary fermentation". When entering the second lunar month, the soybeans should be cooked, the cooked beans should be ground with a stuffing machine, and the broken petal-shaped beans should be combined together to make a square brick-sized block, and after the surface is dried, it will be wrapped in paper and then hung in a high place to dry. This is the "primary fermentation", which is a long process that takes more than two months.

Secondly, it is "re-fermentation". Traditionally, the time for "re-fermentation" should be at the beginning of April of the lunar calendar.

Eight, ten. 8. Twenty-eight these three days. I pondered that the fermentation in April is because the climate in the Northeast has just warmed up and there is a good fermentation environment. Therefore, according to traditional habits, I basically choose one of these days, and usually I choose the last twenty-eight.

On this day, you can open the sauce cube that you have made. At this time, there is a lot of black ash on the surface of the sauce block, which is the kind of fermented ash, and it needs to be washed clean with water. It is then cut into candy-sized cubes and placed in a ventilated area to dry.

This process takes a day, because there is also a saying: "There is a sun, and the sauce does not go down the tank". In the evening, the dry cubes are placed in the jar, and the proportional salt water and cold boiled water are poured in, and the rest of the work is to pound the sauce.

Every morning and evening, use a small rake to mash and mash the sauce made, and remove the black foam floating in the tank at any time. Approximately.

After seven or eight days, as the color of the sauce changes from dark to light, the sauce is basically fermented, and then it will emit a fragrance of sauce, which means that it is ready to eat.

Answer: 1000 grams of soybeans, 1000 grams of chili peppers, 500 grams of cooking oil, 80 grams of ginger, 200 grams of tempeh, 30 grams of rock sugar, 1 tablespoon of light soy sauce, a little salt, 1 tablespoon of soy sauce, 1 onion;

The first step is to prepare the required ingredients in place, wash the soybeans, soak them in clean water for one night in advance, and after soaking, they can be put into the rice cooker, boiled for 3 hours, and adjusted to the state of heat preservation after the time is about the same;

The second step, simmer for 5 hours, after processing the soybeans, prepare the required amount of peppers, remove the roots, carefully clean them, and then control the moisture in the dried peppers, cut them into small dices, 1 onion, and peel off the outer layer of dry skin;

The third step is to also cut it into small dices, wash the appropriate amount of ginger, remove the skin and cut it into fine pieces, then add an appropriate amount of cooking oil to the wok, first add the minced ginger, stir-fry the fragrance, put the diced onion into the pot and continue to stir-fry;

Fourth, when the diced onion is transparent, put the chili pepper into the pot, fry until the chili becomes soft and rotten, pour the tempeh and soaked soybeans together with the water in which the soybeans were cooked before.

Step 5: Finally, add soy sauce, light soy sauce and rock sugar, simmer for 20 minutes, turn to high heat to collect the thick juice, you can add salt according to personal taste, and you can get out of the pot.

You can try it, I hope it can help you.

Preparation of soybean paste without fermentation:

Ingredients: 1000g soybeans, 1000g chili peppers, 500g oil, 80g ginger, 200g bean drums, 30g rock sugar, a little salt, 1 spoon light soy sauce, 1 spoon soy sauce, 1 onion.

1. Soak the soybeans in water after washing, put them in the rice cooker and cook them for about three hours, and adjust them to keep warm for five or six hours.

2. Dice the chili onion and mince the ginger.

3. Pour oil into the pot, add minced ginger and stir-fry until fragrant, then add diced onion.

4. After stir-frying transparently, add the chili pepper and stir-fry until soft.

5. Add the tempeh and soybeans and stir-fry evenly, put the soybean water from the boiled soybeans into the pot, and cover the soybeans.

6. Stir-fry over low heat, add soy sauce, light soy sauce, rock sugar and stuff for about 20 minutes, pay attention to turning the pot to prevent the bottom from sticking, you can taste the taste of the pot if it is not salty, you can put some salt, because the bean drum is very salty.

7. The soybean paste is finished, put it in a sealed container after cooling, and it can be stored in the refrigerator for one or two months.