？How to quickly ferment cooked soybeans, how to make homemade fermented soybeans?

When I was younger, I watched my mom do it. I directly cover the boiled beans and ferment them after a while. Fermentation is faster in summer than in winter.

Generally about a week in summer and a little longer in winter. When we make tempeh for ten days to half a month, we have to ferment the beans to make them delicious.

We take an appropriate amount of raw soybeans and soak them in water for 4-5 hours until the skin of the soybeans is shiny and each grain is very full. Then, rinse the soybeans, pour them into the pot and add water to soften. Do not add salt during the process of boiling soybeans, otherwise it is very bad for the growth of plant roots.

Next, we will put the cooked soybeans in a large container. The container needs to be sealed, preferably with a bucket with a lid. Add water after filling the soybeans, don't add too much water, because the soybeans will produce a lot of gas during the decomposition process, and if the water is too full, it will overflow.

After filling the barrel, it is placed in a sunny place to ferment. During the fermentation process, the lid is opened irregularly to release gases. Fermentation can be completed in about a month in summer when the weather is hot, and the fermentation process is extended when the weather is cooler.

There is an ingenious way to tell if the fermentation is good or not, as soybeans will have a foul smell during the fermentation process. When the lid is opened and the fragrance cannot be smelled, it proves that it has been fermented.

In addition to fermentation, another method is to bury the soybeans directly in the pot, but not too much, because the soybeans generate heat during the fermentation process. If you need too much, it's easy to water to the roots. You can dig 3-4 small holes in the edge of the pot and bury 2-3 soybeans in each hole.

1. The first thing to do to make soy beans is to choose them, soybeans need to be cleaned, soaked in water for 6 hours, and then continue to cook in boiling water for 3 hours until all the soybeans have been cooked.

2. The boiled beans need to be wrapped and placed in a cool, shady, and ventilated location for fermentation.

3. The fermentation time depends on the weather, if it is a hot summer, then the fermentation can be completed in 2-3 days, and if it is winter, the fermentation time will be relatively long.

4. At this time, we need to put an appropriate amount of dried chili peppers, peppercorns, spices, and cinnamon.

as well as bay leaves. Put it in clean water, boil it all over high heat, and then take it out and let it cool for later use.

5. At this time, we take a look at the fermented soybeans, if they show a dark brown color, indicating that the fermentation has been completed, we can take them out and pour them into a clean pot.

6. Add the large amount of water we have prepared and put it into the sun to dry. Until the flavor of the sauce is strong and the soybeans start to thicken, they can be taken out and dried for a long time.

1. Cook. 2. Filter water.

3. Cool to 25-30 degrees.

4. Receiving the medicine mother (it can be left after the fermentation, or you can buy it on the street) 5. Closed fermentation (generally 3 to 4 days, different regions) 6. Take out the kneading dough and dry it or dry it.

7. Save or**.

Method of fermenting soybeans:

1. On sunny days, 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 to cook, and cook for as long as possible.

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

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 without stimulating large holes, not to be 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, which is manifested as heat, don't be too curious and open it frequently, be careful that it catches a cold. After about two days, yellow spots, white hairs will appear on the surface, and the tomato will be successfully fermented. 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, and the soybeans will be fermented.

Drain the water after the red beans are cooked. Place at room temperature and allow for natural fermentation. It is best to have a ventilated cover.

The following methods can be used for soybean water fermentation:

1.Use a starter culture.

Pour the soybean water into a clean glass bottle, add an appropriate amount of starter culture (e.g. yogurt, fermented tofu, fermented vegetables, etc.) and shake gently. Close the cap of the bottle, place it in a cool place at room temperature for a day, and wait for the soybean water to ferment into a yogurt drink.

2.Natural fermentation is used.

Pour the soybean water into a clean glass bottle, close the mouth of the bottle, and place it in a cool place at room temperature for about a day. At this time, the natural fermentation bacteria in the soybean water will start to ferment and convert the soybean water into a yogurt drink.

Notes:1During the fermentation process, the containers and tools used should be very clean to prevent contamination by miscellaneous bacteria.

2.During the fermentation process, do not expose the soybean water to the sun to avoid the fermentation process being too fast or producing adverse reactions.

3.Fermented soybean water should be stored in the refrigerator and consumed within three days.