Is it better to cover cooked beans with sauce beans hot or cold?

When we cover the soy beans, we have to let them cool before covering them. When we cover the soy beans, we must soak the soybeans well, choose some better soybeans, and soak them for three to four hours until they swell. After soaking, then boil, but the cooking is not as good as steaming, depending on your own method, because the water of steaming is relatively small, the humidity is just right and will not be sticky, after the steamed soybeans out of the pot, put it in the pot and cover it overnight, which can make it more rotten, to its mucormycos.

The reproduction is very beneficial. <>

Then we put the soybeans into the flour, fry the flour, and let the steamed soybeans cool and evenly cover the flour, this method is essential, because the flour can provide it with good nutrition. After you get it, you can start to cover it, and the method of covering soybeans is also very simple, you can use a lotus leaf, or you can put it into snake skin.

Cover it in the bag, and then dig a hole in the grass and wheat pile, and put it in to cover it, this method is a bit unhygienic, but it is very hygienic to cover it with lotus leaves, take a big dustpan.

Spread a layer of lotus leaves at the bottom, spread the beans evenly on the lotus leaves, and cover another layer of lotus leaves. <>

The key to success lies in the humidity and temperature of the growth of mucormyces, the humidity reaches the point where it is not sticky, you can find a wooden box, put something insulated under the wooden box, wheat straw or straw and other things, these are pollution-free, do not put some harmful substances after the sun is soft, take a clean newspaper and put it on it and cover some, as long as it is guaranteed to be insulated and opaque, you can cover it on the box. If the temperature is low for a long time, don't open it to see, open it will affect its quality, and it will prolong its time. <>

Every time it is turned on, its temperature drops to a lower level, and it takes a long time to recover. If we find that the soybeans feel sticky, it is too humid, so we need to open the lid and let it out. At this time, it can't be moved, and when it is covered, the white hair that grows and then turns yellow is covered.

If it grows black hair, it means that it has failed, and it has to be thrown away. When the covered soybeans are exposed to the sun for a day, you can rub off the flour by hand, and the sauce beans are made, which is very simple.

Of course, it's hot to cover well, such a practice. It's more flavorful, it's super delicious, so the hot cover is super suitable, and it's also suitable for eating.

Hot cover, hot cover is easy to grow white hair, and the taste of the covered sauce beans is better, so you will generally choose hot cover.

This kind of beans should be cooled and covered, and the sauce beans that come out of this way will taste particularly delicious.

Prepare an appropriate amount of beans to soak overnight before cooking, and be careful not to cook too badly when cooking. After cooking, pour it into a leaky basket to control the water and let it cool, don't be too dry to wrap the flour. Spread the flour evenly over the beans and gently turn your hands to make sure each grain is coated.

As the saying goes, autumn oil fuji, that is, futian is the season suitable for making sauce. Sauce is generally divided into two categories: noodle sauce and bean paste. Flour sauce is divided into dry yellow sauce, flour sauce, sweet paste, etc., all of which are made from flour or flour products.

Bean paste is divided into bean paste, watermelon bean paste, tomato bean paste, spicy bean paste, etc.

Watermelon sauce is a delicacy in my childhood memory, when I was a child, I especially liked to eat, I liked the taste, it was very good, and it was also a saving dish, my mother got it every year, and when it was a child, I liked to smell that taste, I couldn't tell what it felt, it was like smelling the smell of it, and now I rarely do it, basically don't do it, but I still remember how to do it. The most suitable time to make watermelon sauce is in mid to late July every year, when a large number of watermelons are on the market, which is the most suitable time to make watermelon sauce.

Our old people here often say, June 6, cover the sauce beans. Every year on the sixth day of the sixth lunar month, people will fry beans and then cover them with hemp leaves. After covering it, you can use various materials to pickle it in the vegetable jar, and then after a period of pickling and exposure, you can eat it.

I remember when I was a child, my father was selling tofu, which was the model of the family workshop, and the most important thing in the family was soybeans, such as bean sprouts, soybean paste, and tempeh.

In recent years, watermelon sauce has become particularly popular, mainly made of soybeans and watermelon, and in the process of making, it is best when the weather is fine, so that the effect of covering the beans will be better, if the beans are not covered well, they will not be able to make watermelon sauce. Generally, the weather is hot, the room temperature is 25 degrees, the beans are covered for 3 to 5 days, and they should be checked for two days. It will be cloudy or cover for a long time, green hair will appear, and black hair should never appear.

If you don't want to put the sauce right away, be sure to dry the beans and wait for the sauce to fall for later use.

It should be hot, because the fermentation of some fungi still needs the right temperature, which can make the sauce beans taste better.

It needs to be cooled because it will make the beans more flavorful and the shape will be better in the later stage.

Of course, it is to cover it after it is cool, because it is hot to cover, which can easily cause the beans to become moldy and deteriorate.

Of course, it is better to cover it cold, because after the cold cover, the taste of such beans will be very good, and we will eat it very well.

It's better to be hotter, because a higher temperature can actually achieve a better effect, otherwise it will affect the final result.

Speaking of soybean sauce and tempeh, I can't help but think of the oily soybean sauce and oily black bean sauce and black bean sauce made by my grandmother when I was a child. The scent is a magical smell that cannot be explained by the smell, and the mystery of which has not been thoroughly studied by scholars to this day. From the time I can remember to high school, my mother made Northeast miso every year, and I had the impression that my daughter also had sticky and discoloration, but in the end, my mother also made miso, and it was a delicacy that people in the south could not experience.

Stir well with clean chopsticks. Cover the top of the glass bottle with a clean gauze, tie the gauze with a cowhide band, and place it in a sunny place to dry. Open the gauze every day, stir it gently with clean chopsticks, and then cover it with gauze and continue to dry.

If you don't have outdoor conditions, you can dry in a sunny place on your balcony.

Prepare the woven bag to wash and dry, spread the floured beans evenly on top, and cover the beans with which woven bag. Now you can bake beans, it is best to be in a closed room, when you are baking beans, you should observe from time to time, not too hot or too cold, at the beginning the beans will grow white hairs, slowly from white to blue-yellow, during which there are clumps of beans to break open by hand. , watermelon juice can bury the beans is better.

The mouth of the container is covered with clean gauze, sprinkled with peppercorns, exposed to the sun for about a week, the middle can be slightly stirred with clean bamboo chopsticks, and should be covered at night, do not let into the rain and dust, and wait for the bean paste to become purple red (sauce purple, sauce purple, that is, from this) into a sealable container, and then exposed to the sun for a few days. If you use tomatoes, you should choose the best tomatoes stuffed in sand and add some sugar.

After two or three days, the white mycelium will begin to grow, and the hand will reach in and find that it is hot, if it is too hot, be sure to reduce the covering, the temperature is too high, the mycelium is easy to spoil, and the taste of the beans will change, if you find that the beans are wrapped together, you should break them and ferment them evenly. After about four or five days, the color of the mycelium changes, a bit like yellow-green, and that's about the same, when the beans are full of the smell of artemisia grass and are opened to dry.

The cooked beans must be cooled and then covered together, so that the beans are particularly fragrant, if you cover a piece directly, they may be covered before they have time to cool and will be covered with heat, so the sauce may be spoiled.

I think it's better to have a cold cover, because it can bring out a stronger flavor and will be more delicious.

Of course, it's better to have a hot mulch, because a hot mulch can make the beans ferment better.

If it is hot, you need to keep the temperature to see how much it is, and cover the beans with a quilt in summer.

Because covering the beans with a quilt can better ensure the fermentation effect of the beans, so that the temperature is always normal, and the effect of the beans covered in the end will be better. The soybean paste is more sweet and delicious. Bean preservation method.

1. Put it in a plastic bottle. The plastic bottle that usually drinks is larger, and it is better to wash it and dry it. Pick the bought beans, pick out the rotten beans with insect eyes and mutilation, and pour the remaining beans into a plastic bottle, and put the cap tightly in a cool and dry place, so that there will be no insects all year round.

2. Put it in the freezer to freeze. If you find that the beans at home have worms, if the worms are not serious, pick up the beans of individual worms, and put the remaining beans in the refrigerator freezer, and cryopreservation can also prevent the beans from regenerating worms.

3. Exposure to the sun. There are some fluffy things on the beans, indicating that the beans have been put for too long, and they need to be taken out and exposed to the scorching sun.

The reason why boiled soybeans should be cooled and then covered with sauce beans is because the cooked soybeans have a higher calorie and a longer constant temperature time.

Soybean is very rich in nutrients, its protein content is higher than cereals and potato foods, in addition to lower sugars, other nutrients, such as fat, calcium, phosphorus, iron and vitamin B1, vitamin B2 and other essential nutrients for the body, are higher than cereals and potato foods, it is an ideal high-quality plant protein food.

Cooked soybeans should be cooled and then covered with soy beans because cooked soybeans have higher calories and a longer constant temperature time, and if they are directly used to cover soy beans, it will cause the temperature of soy beans to be high, difficult to store, and even easy to deteriorate. In order to ensure the quality and taste of soybean paste, it is generally necessary to cool the cooked soybeans thoroughly and then cover the sauce beans.

Soybean paste, also known as soybean sauce and soybean paste, is a traditional sauce in China, which is made by fermentation after frying and grinding soybeans, and the main nutrients are protein, fat, vitamins, calcium, phosphorus, iron, etc.

Soybean paste has a strong sauce aroma and ester aroma, 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.

The main raw materials of soybean paste are water, non-GMO soybeans, white sugar, edible salt, wheat flour, monosodium glutamate, brewed vinegar, xanthan gum, sodium benzoate, sucralose, etc.

The raw material for the production of soy beans is soybeans, which must go through the steps of selecting beans, boiling beans, covering beans (fermentation), pickling, and drying, among which the step of covering beans is similar to the practice of natto, natto is rich in nutrition, has anti-cancer and anti-cancer effects, and pickled soy beans, in addition to high salt content, its nutrition is also good. The process of making soy beans is also the most difficult step to master, but for people who often do it in their hometown, these are familiar things, and I will introduce the production process one by one below.

The process of making soy beans

1.The first step in making soy beans is to choose the ingredients, to choose the full and undamaged dried soybeans as the main ingredient, the dried soybeans are washed and soaked for 6 hours, and then boiled in the pot for 3 hours, cooked until completely cooked, the color is red, and the taste is noodles.

2.The second step is to cover the beans, the hometown used to use a basket (a basket made of bamboo chips) to hold the beans, now this kind of thing is not too easy to find, at home you can use a dustpan or a cardboard box (it is best to tie some small holes in the carton for ventilation) to spread a few layers of newspaper and a layer of oil paper inside, the boiled beans drain the water, pour it in while it is hot, and then find some old clothes or quilts to wrap them in a damp place without light to ferment.

3.The following time is to wait quietly, it seems that the surface is very quiet, in fact, the inside is a turbulent and intense fermentation reaction, the hot summer is generally two or three days to complete, the winter time will increase accordingly, you can use your hands to try whether the surface has temperature, if it becomes cooler, the reaction is basically over.

4.While waiting, we prepare dried chili peppers, Sichuan peppercorns, spices, cinnamon and bay leaves and other spices and add an appropriate amount of water to boil into big water, and then let it cool for later use.

5.After the fermentation is over, you can open the carton, at this time the beans are dark brown is the best, the color is too dark and black and smelly, it is a fermentation failure, the color is too light means that the fermentation is not too complete.

6.Pour the fermented beans into a clean and oil-free basin, immediately add salt and ingredients to stir, and pour in the water, not too much to prevent it from being too thin (you can also mix well with chili sauce without water). The ratio of beans to salt is about 1 ratio, so adjust it to your taste.

7.It stands to reason that the beans at this time can be eaten, but if the sauce flavor is missing, you need to put the beans in the jar and put them in the sun, which will produce a rich sauce fragrance and become viscous, and the taste at this time is the best. In the summer, when the temperature is high, the beans are easy to deteriorate, so you need to take the beans out and dry them to store them for a long time.