The soybean paste made by the sun for a few days is it bad when it comes out of the white float?

If the soybean paste does not come out of the sun for a few days, but there is a white float, it does not mean that the soybean paste has gone bad. White floats may be caused by insufficient or too little water added during the production process, resulting in insufficient breakdown of proteins in the beans, which in turn forms a layer of white floats on the surface. This does not affect the quality and taste of soybean paste, and can generally be rinsed off with water.

The following is a list of ingredients and steps to make soybean paste:

Ingredient list: Soybeans (after soaking).

Flour. Salt.

Sugar. Cooking oil.

Production Steps:1Soak the soybeans in water for at least 8 hours until they swell and soften.

2.Drain the soybeans and add the appropriate amount of water to the pot, which should be slightly higher than the surface of the soybeans.

3.Bring to a boil, then reduce the heat and continue to cook for about 30 minutes, until the soybeans are tender.

4.Drain the cooked soybeans in a sieve, then add the appropriate amount of flour and salt and stir well.

5.Add an appropriate amount of cooking oil to the pot, heat it and pour it into the soybean noodles, stirring well.

6.Place the mixture in a pan and slowly sauté over low heat for about 1-2 hours, stir-frying constantly to avoid burning.

7.Fry until the surface is dry and golden brown, then take it out and let it cool in a container.

8.After cooling, add an appropriate amount of sugar to taste according to personal taste and serve.

Notes:1Keep the heat low during the making process to avoid frying the paste.

2.The amount of salt and sugar can be adjusted appropriately according to personal taste.

3.The utensils used in the process of soybean paste production should be kept clean and hygienic so as not to affect the taste and quality.

A few days after the soybean sauce was just dropped, the rain went in a little, what should I do? I think it should be, well, when the sun is good, bask in the sun, if the rain enters the room, it will definitely grow hair. I think it should be exposed to the sun for a few days, maybe a little bit more critical, but it will definitely grow hair.

We don't have anything to worry about this, but if it's a sunny day, let's dry it, I think that's fine.

The soybean paste that has just been dropped, and after a few days of rain, it has to be salted and then dried.

The soybean paste that has just been served has not been rained for a few days, and it should be no problem if it rains a little, and it will not affect the food.

When the rain goes in, the soybean paste will become moldy and spoiled, so it's best to eat it quickly, or put it in the pot to make it, or it will fall off.

It doesn't matter if this goes in, but if it's too much, it won't work.

You can eat it in a week, my mom said.

Added: the practice of sauce beans.

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.

Step 3: It is very important to mix the sauce before drying the sauce. 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.

One pound of soybeans with three or four taels of salt, four or five pounds of watermelon pulp. Wash the peppercorns and ingredients with water first, add salt and soak them in a bowl of boiling water after taking them out, pour them into the prepared basin after the water cools, then pour in the dried beans, soak them for two hours after stirring, and then put in the watermelon pulp and stir.

Cover the mouth of the well-stirred sauce bean basin with a layer of cotton gauze, and sprinkle some peppercorns on the gauze to prevent flies.

Put the gauze bean pot in the sun, stir it once in the morning when you move it out, and then move it back indoors in the evening to prevent rain.

After drying for half a month, you can fry and eat after smelling the fragrance of the sauce.

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.

Method 2: Put the bottled watercress in the hot sun, cover it with gauze to prevent insects, and do not seal it. The more transparent the sun, the better. You can taste it in the middle and see if it's ripe. At this time, if it is a rainy day, it is very likely to fail.

Add yeast to ferment and add salt.

Preparation of homemade soybean paste.

1. Soak soybeans to swell without wrinkles, rinse with water several times.

2. Put it in the cage drawer and steam for about 1 hour, then stop the fire and cool down naturally. Don't steam too badly.

3. Control the moisture of soybeans, cool down to below 40, inoculate soy sauce koji essence, mix koji essence and flour evenly, mix well with soybeans, and let the soybeans be stained with flour. Place the mixed soybeans in a clean box.

4. Wrap it in cloth and put it on an empty shelf to ferment to make koji. Soybeans mixed with flour will start to ferment, showing heat, do not open too often to see, be careful that it colds.

5. The temperature is best between 28-30 degrees, 12-16 hours, the material is whitish, the curve will be turned once, and the temperature is low to extend the time. When the temperature is very high, it is necessary to dissipate heat, remove the covering on it, you can turn over the soybean pieces, cool them for a while, cool them down, and then continue, otherwise they will be burned and broken. The box must be placed in an overhang, otherwise there will be standing water underneath because of the heat.

6. In about 40 hours, the surface of the soybean will be covered with mycelium (the mycelium is yellow-green), and the koji has been made at this time. (Affected by the season and temperature, the time to grow hyphae may be a little longer), the surface of the bean grain is covered with yellow-green spores with normal koji aroma, and no other peculiar smell is koji.

7. The prepared koji is basked in the sun for 2 days, and the dried soybeans have a peculiar fragrance, and you will know whether it is good or bad when you smell the taste.

8. Put it in a container, cover it with a clean cloth and ferment for about 8 hours, and the soybean koji will heat up and have a strong bean flavor.

9. Add 1000 grams of water and 180 grams of salt to the pot and bring to a boil, and the water temperature is placed at about 50.

10. Add the prepared salt water, put the bottled watercress in the scorching sun, and cover it with gauze to prevent insects, do not seal it. The more thoroughly the sun, the better, stir once every two days, and you can eat it after about a month

It is acid, there is no other peculiar smell, it can be sterilized by steaming (miscellaneous bacteria), and the pH is adjusted to pH 6 or more with soda ash solution. You should also add salt, and you can add more seasoning when eating.

The reasons are as follows:1If the fermentation time is not long enough, the lactobacilli are too active in the early stage to produce more acid, and the acidity of the yeast will be reduced in the later stage, 2

Salt inhibition of lactobacilli can reduce acid production, and salinity between 10-18% is recommended.3Rake the sauce every day to release excess acid, 4The pH level will rise by 5 in the later stage

Ferment for at least 2 months.

It is not okay to put some tofu residue in the soybean paste, then stir well, and put it in a pot to steam.

Isn't there sterilization in the microwave oven, isn't it good to put things into a ceramic container for sterilization, you don't have to move anymore, and you avoid secondary pollution.

Add yeast to ferment and add salt.

Watermelon sauce is improved on the basis of traditional soybean paste, and hard-working people add sweet and juicy big watermelon when making soybean paste, which has both the rich sauce aroma of traditional soybean sauce and the fragrance and slightly sweetness of watermelon.

A picture to understand the ingredients of watermelon sauce

How to make it:

The preparation method of watermelon sauce is basically passed on by word of mouth, the raw materials are soybeans and Heze watermelon, and the ingredients are shredded ginger, Sichuan pepper, star anise, chili foam, and salt.

Soak the soybeans first and then cook, drain the water and roll on the white flour, spread them out on the cutting board, put them in an unventilated place in the house, and after about a week, the surface of the soybeans is covered with fimbria, and dry them for later use.

When making the sauce, pour it into the jar according to the ratio of 500 grams of soybeans and 200 grams of salt, and then add watermelon pulp. The ratio of soybeans to melon pulp is one to three, and the watermelon juice is about 15 centimeters over the beans, and then add chili powder, ginger shreds, star anise petals, and Sichuan peppercorns. Stir well with clean chopsticks, seal the mouth of the can tightly with a plastic wrap bag, expose it to the sun, open and stir once a day and then seal it, and it can be eaten after about a month.

When the sauce is ready, bake a few flatbreads, peel a few shallots, and roll with watermelon sauce. It's spicy and fragrant, and it has a different taste.

If you don't like to be slow. Try another approach.

Watermelon paste (watermelon soybean paste) method.

Ingredients: 1500 grams of watermelon, 500 grams of soybeans.

Spices: 10 grams of star anise, 3 grams of Sichuan pepper, 5 grams of cinnamon, 1 gram of bay leaves, 5 grams of ginger, 1 cistanche.

Ingredients: 800 grams of peanut oil, 150 grams of sweet noodle sauce, 50 grams of sugar, 20 grams of high liquor, appropriate amount of salt.

How to make it:

1. Soak 250 grams of dried soybeans for more than 12 hours.

2. Cook the soybeans in water until they can be crushed by hand.

3. Cut the watermelon, take out the watermelon pulp with a spoon, and try to make it as uniform as possible when taking out the watermelon pulp.

4. Add 800 grams of peanut oil to the wok, add 10 grams of star anise, 3 grams of Sichuan pepper, 5 grams of cinnamon, 1 gram of bay leaves, 5 grams of ginger, and 1 cistanche.

5. Put the processed soybeans and watermelon pulp into the pot and cook and fry over medium heat for about 60 minutes, then add 150 grams of sweet noodle sauce, 50 grams of sugar, 20 grams of high liquor, and an appropriate amount of salt (according to your taste), stir and dissolve, continue to stir and fry until the watermelon and soybeans are layered, and the water is thoroughly boiled and then ready to get out of the pot.

Watermelon and soybean paste can be eaten directly, and can also be used for seasoning dishes such as steaming and stir-frying. Soybean paste is rich in high-quality protein, which can not only increase the nutritional value of the dish when cooking, but also produce 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.

Generally, to make watermelon soybean paste, you need to cover the soybeans for about 3 to 4 days. Cover the sauce beans in July, this kind of weather can be completed for about 3 to 4 days, if the temperature is low, you should cover a few more days.

Try not to open it in the process of covering the sauce beans, the more times you open it, the longer it will take, because each time you open it, the temperature will drop, and it will take a long time to return to the right temperature.

When you find that the surface of the soybean grains feels very sticky, it means that the humidity of the soybean grains is too large, so you need to open it and dry it for a period of time to run away from the moisture, and it is best not to touch it under normal circumstances.