The production method of winter melon mold beans, the production method and ingredients of mold bean

Ingredients: soybeans, winter melon, flour, green onions, ginger, large salt, clean containers.

1. After washing the soybeans, cook them in a pot, sprinkle some flour after removing them, then spread them out and put them in a cool place to make them moldy, and grow the kind of green mold fluff.

Sogou asked. 2. Dry the moldy soybeans in the sun, and rub the green and moldy skin clean.

Sogou asked. 3. Wash the winter melon, peel and remove the pulp, cut it into small pieces, and dry it naturally. Prepare other ingredients for green onion and ginger, salt.

It is best to use large salt for pickles. Depending on the size of the container and the number of beans, add an appropriate amount of winter melon and ingredients. It can be a little salty so that the shelf life will be longer.

Sogou asked. 4. Seal the container with the materials without gaps, and it can be eaten after about a month. When eating, it is more delicious to take it out and cook it in moderation.

It is the first time to make winter melon with bean curd.

Mainly attracted by this red color, coupled with the fragrant taste of bean curd, the production is not complicated, the key is that it takes some patience to cut the knife pieces.

The unique taste of the bean curd, coupled with the red color of the bean curd, looks at whether the finished product is very appetizing.

Ingredients. 400 grams of winter melon, 20 ml of bean curd juice, 1 piece of bean curd, oil, chopped green onion, light soy sauce, tomato sauce.

Steps. 1.Winter melon ready.

2.Remove the skin and pulp.

3.Cut into even pieces.

4.Use a knife to cut vertically and then horizontally several times, and the bottom does not need to be cut to the bottom.

5.All set.

6.Place the bean curd and fermented bean curd juice in a bowl.

7.Crush with chopsticks and mix well.

8.Add a little tomato paste.

9.Add a small amount of light soy sauce.

10.Stir to combine.

11.Heat the pan and pour in an appropriate amount of oil.

12.Fry the melon cubes in the pan.

13.Brown on one side and fry on the other.

14.Put the fermented bean curd sauce in a pan and stir-fry to color.

15.Pour water from the side of the pot.

16.Cook until the melon is soft and the sauce thickens.

17.Serve on a plate and serve.

Tip: The sauce can be adjusted to your liking, and I added some ketchup to add color and flavor.

Is there a way to make winter melon with beans? I think the winter melon lantern is okay! The stuffing of the stewed winter melon is delicious.

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.

1. Wash the soybean head at night and soak it overnight. After closing early and shouting on the soaking, put cold water into the pot, boil for 10 minutes after the water is boiled, and then boil for 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 stick together and are moist, then sprinkle a little noodles so that the beans become one by one.

4. Check once in a sedan chair, the white hair on the beans is 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 hair, 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.

1. Prepare ingredients: soybeans, salt, chopped pepper, ginger, garlic, peppercorns. 2. Pick out the bad soybeans, wash them and add water to soak them overnight.

3. Cook the soybeans over high heat until cooked thoroughly and drain the water. 4. Pack it with gauze to cultivate mold. 5. After the mold grows, it will be sunned for a day.

6. Pour the moldy beans into a large pot, add salt, pepper, ginger, garlic, and chopped pepper, mix well and seal. <

1. Prepare ingredients: soybeans, salt, chopped pepper, ginger, garlic, Sichuan pepper.

2. Pick out the bad soybeans, wash them and add water to soak them overnight.

3. Cook the soybeans over high heat until cooked thoroughly and drain the water.

4. Pack it with gauze to cultivate mold.

5. Bask in the sun for a day after the mold grows out.

6. Pour the moldy beans into a large pot, add salt, pepper, ginger, garlic, and chopped pepper, mix well and seal.

The pro-pickled winter melon grows moldy and can't be eaten. The hairiness of the pickled winter melon is due to the growth of mold on the winter melon. Mold is a colloquial name for filamentous fungi, which means:"Moldy fungus", which tend to form branched and luxuriant mycelium, but do not produce large fruiting bodies like mushrooms.

In moist and warm places, it grows and multiplies, growing some fluffy, flocculent, or spiderweb-like colonies that are visible to the naked eye. Mold is a process that once mildew occurs, there will be corresponding changes elsewhere. It's just that the degree is not as deep as the hairy place.

In the process of mold, toxins will be produced, which endanger the health of the human body.

The practice of moldy beans, I believe that many people will like this kind of moldy beans, it is very delicious, and the method is also very simple, you are gluttonous, is it only eaten, will not do it? It doesn't matter if you can't do it, we will tell you how to make delicious and delicious moldy beans today, I believe that friends who have not eaten will also like this kind of moldy beans under the meal, you are worth collecting!

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.

The above is a detailed introduction to our practice of moldy beans, everyone should be eager to do it, then the heart is not as good as the heart, let's learn it quickly, mold beans are also very nutritious, but we can't because the taste is very good, and then eat too much, everything should have a degree, and the same is true for eating.

Eyebrow peas are lentils.

Lentils can be seen in major supermarkets, eating some lentils can bring great help to our body, and the nutrients contained are also very rich, so we should eat some lentils appropriately, lentils are made in a variety of ways, we should also have a good understanding, let's introduce you to what are the production methods of lentils.

Dry-fried lentils. You need to prepare an appropriate amount of lentils, some minced meat, a little monosodium glutamate, salt, pepper, minced mustard, garlic, dark soy sauce, dried chili, tear off the old tendons of lentils, then clean them, control the moisture, heat 250 grams of oil, put in lentils, fry them until the skin of the lentils is wrinkled, and remove the net oil with a sheath. Heat another pot, stir-fry dried chili peppers, Sichuan peppercorns, mustard and garlic with 1 tablespoon of oil, pour in dark soy sauce and lentils and stir-fry, turn off the heat when the lentils are ripe, add salt and monosodium glutamate, and stir well. The amylase inhibitors contained in lentils have a blood sugar-lowering effect in the body.

Lean meat broth with lentils.

Prepare an appropriate amount of tangerine peel, some lentils, an appropriate amount of lean pork, a little ginger, salt, clean the pork and cut it into pieces, wash the tangerine peel, slice the ginger, put all the ingredients into the pot together, add water, boil over high heat first, change to low heat for 1 hour, add an appropriate amount of salt. This soup can clear away heat and dampness, relieve spleen deficiency and dampness.

Lentil stuffed dough. You need to prepare an appropriate amount of noodles, some lentils, some meat slices, a little shredded ginger, chopped green onions, prepare an appropriate amount of soy sauce, monosodium glutamate, salt, garlic granules, remove the old tendons of the lentils, and then break them into two sections, cut the noodles into long sections, add an appropriate amount of oil to the pot and heat them, put the ginger shredded green onions down and stir-fry until fragrant, then add the meat slices, fry until the meat slices are white and pour in the soy sauce, put in the lentils after the soy sauce juice boils, stir-fry until the lentils are emerald green, add water (slightly lower than the lentils). After boiling, shake the noodles together, stack them evenly and loosely on the lentils, cover the pot, turn down the heat and simmer for a few minutes, open the lid and look at the side of the pot to see how ripe the lentils are cooked and how much the soup is. When there is a little soup left and the lentils are soft, turn off the heat, add salt, monosodium glutamate, garlic granules, and mix well with chopsticks.

Lentils are rich in dietary fiber, making them an ideal food for constipation sufferers.

Ingredients: 5 kg of fresh tofu, appropriate amount of high liquor.

Seasoning: 8 grams of chili noodles, 3 grams of Sichuan pepper noodles, salt, chicken essence, fresh orange peel foam each appropriate amount: 1The first thing to do to make moldy tofu is to buy tofu, after the tofu is bought, cut into cubes, and choose the size of your choice, this is.

Fresh tofu. 2. Put the tofu for a period of about a week to ferment well. 3. Prepare all the seasonings and put the fermented tofu into a pot;

4. Put all the seasonings into a bowl and stir well;

5. Pour the high liquor into the basin with the tofu, pass all the tofu through the high liquor, and let the tofu cubes take a bath;

6. Evenly dip the tofu dipped in liquor with 3 kinds of seasonings;

7. Put it in a tile jar.

1.Cook the selected tofu in boiling water.

2.Place the cooked tofu flat on neat straw and be sure not to fold it.

3.Put it in a sealed place, and it usually takes about a week for mold to grow. White mold, each piece of moldy tofu has such a long white mold, pure white mold, it looks very beautiful;

4.For moldy tofu, mix with the adjusted chili powder, salt, and pepper powder, and adjust it according to your preferences.

5. Put the moldy tofu into the tile jar for preservation, and then pour a layer of liquor on it (some are put a layer of vegetable oil), so that it will not be bad for a year or two, and it is fragrant, but you must put water on the edge of the jar to prevent air from entering, and you must clean the edge of the jar regularly.

After washing the dried soybeans, soak them in water.

1. Put the soaked soybeans in a pot and add an appropriate amount of water to cook.

2. Drain the cooked soybeans.

3Wash the bamboo basket and put the drained soybeans on top.

4Put gauze on it, leave it for two or three days, and ,.. after two or three days

5Then put the moldy soybeans in a container and put salt ,.. on top