What is the practice of soy beans? How to ask for sauce beans?

1. Boil the beans. Select soybeans, wash them with cold water, pour them into a pot, add tap water, submerge the soybeans about two fingers deep, and then start to simmer the soybeans, wait until the soybeans taste a little noodles, stop the fire, take out the soybeans, and put them on a sieve to control. Let the soybeans cool through.

After cooling, sprinkle the dough and evenly coat the soybeans with a thin layer of noodles, so that the beans do not stick to each other.

2. Cover the beans. Spread three or four layers of newspaper on the material with good permeability and good breathability, spread a layer of kraft paper on the newspaper, spread the soybean evenly on the top of the mixed noodles, about one centimeter thick, the environment should be kept hot and humid as much as possible, and the temperature can be covered with paper if the temperature is low, cover it for about three days, check, if it is black, negotiate the benefits, if it sticks, it means that the humidity is high, and the paper needs to be removed. After three days, the soybeans grow white hairs, and the white hairs turn green, and then put the green beans in a sieve and dry them in the sun, which is in two days.

It takes about seven days from the beginning of covering the beans to the time they are dried.

3. Dry the sauce. Mix the previously dried soybeans before drying the sauce, commonly known as the sauce. This is very important, there should be no rainy days during the mixing period, otherwise the quality and taste will be affected.

Before mixing the sauce, remove the impurities in it and pour in salt, about two taels of salt for a pound of soybeans. Add four pounds of watermelon. Stir well and cover with cotton gauze to prevent flies, put it in the sun to dry, put it out in the morning and take it back in the evening.

During the period, it is necessary to prevent rain, about half a month, and it is fine.

First. Soak the dried soybeans in water overnight and drain the water.

Second, soybeans are steamed in a steamer.

Third, spread out the soybeans. The temperature is around 45 degrees Celsius. on the container. Put on straw. Warm fermentation. Wait for the black hyphae to grow and let them dry in the sun.

Fourth, put in chili powder, Sichuan pepper, minced ginger, sugar, salt, stir well, put it in a jar and seal it, and you can eat it in about a month.

Soak soybeans overnight in a pressure cooker, re-add water without a finger joint, soy sauce, light soy sauce, thirteen spices, pepper, chicken essence, monosodium glutamate and Pixian bean paste together into the pot, turn off the heat 15 minutes after gasping, open the lid, cook on low heat until the soup is thick and dry, put in the whole coriander and stir out of the pot, let it cool and eat, a delicious sauce bean is ready.

First of all, soak the soybeans in advance, cook under cold water, prepare the seasoning, add dried chili, star anise, bay leaves, Sichuan pepper, 1 bowl of light soy sauce, a small half bowl of soy sauce, 1 spoon of salt, a little fragrant powder, 2 to 3 spoons of sugar, stir and boil, skim off the foam after boiling, cook for about 30-40 minutes on medium heat, put it in a bowl, cool it and put it in the refrigerator for 1 night.

The method of soy beans is very simple, prepare the soybeans to soak overnight in advance, then put them in a pot and cook them, stir them with millet peppers, then add the appropriate garlic, pour the soybean peppers into the pot, start to boil the beans, and slowly boil them over low heat for 40 minutes.

First prepare some fresh green beans, then put the green beans into the pot to blanch, remove and set aside, heat the oil, add star anise, cinnamon bay leaves, pepper, sugar, etc., stir-fry until fragrant, then pour in an appropriate amount of balsamic vinegar and light soy sauce, and then put the green beans into the pot, cool down and put them in the refrigerator after boiling, and they can be eaten after a few days.

Blanch the soybeans in a pot first, then remove them and put them in the jar. Add an appropriate amount of soy sauce, light soy sauce and salt to the jar. Then store in a cool, dry place.

Boiled soybeans in a container and covered, put them in a high-temperature place to ferment, mix the fermented soybeans with an appropriate amount of salt, and then dry them, take some and fry them in an oil pan until they turn yellow when eating, and wait until they are cold and crispy.

Soy beans are a type of soy product that is fermented and then dried, and is more common in the north. In my hometown, rural Linyi City, two kinds of soy products are made every year. Sauce beans are made in summer, and stinky beans are covered in late autumn. The flavors of the two types of soy products are different and have their own characteristics.

My mother will dry a pot of sauce beans every year, and the dried sauce beans are rich in sauce and delicious. Sauce beans are different from soybean paste.

The finished sauce beans are sauce-red in color. The picture below is my mother's dried beans. Let me briefly introduce to you how to make soy beans.

One [detailed method of making soy beans]:

1 First of all, the soybeans are cleaned of impurities, washed with water, soaked in water, and then the soybeans are cookedBe careful not to cook too badly

Cook it on it.

2 Spread the cooked soybeans in a clean cloth or basket and expose them to the sun until the fried skin is not sticky. Then proceed to the next step.

3 Take a large container and put it in a dustpan.

and so on. Put fresh toon leaves or artemisia.

Spread on a dustpan and sprinkle the dried beans on top of the toon leaves, which are then topped with another layer of toon leaves.

4 When the above work is done, put the dustpan in a cool place, cover it with a quilt, and cover the soybeans until they grow yellow and green hairs.

5 After the soybeans grow hairy, use a dustpan to clean the green hairs, and according to the amount of beans dried, boil a pot of toon pepper water to cool thoroughly. It is best to use fresh peppercorns.

6 This step is the most importantPrepare salt according to the amount of beans, and a pound of beans with three taels of salt

Put the salt and beans in the toon water, mix well and let the sun start drying. It is best to use a piece of glass to cover the container to prevent bugs and flies.

and dust falling into. The picture below is a semi-finished product that has been exposed for a while.

7 The drying time is about seven to fifteen days, until the beans are rotten and the color becomes soy sauceDuring the period, if the water is dried and the beans are not yet well sauced, you can add an appropriate amount of cool pepper water.

When the beans have a strong sauce flavor, they can be eaten as soon as they are made, or they can be stored in small containers.

1. After removing the impurities, soak the soybeans in water to swell and steam until paste;

2. Pour the bean material on the mat, mix it with flour and mix well, spread it to a thickness of about 3 cm, turn it once a day at room temperature 25 30, and then let it ferment, about three or five days can grow dark yellow bacteria, 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 then 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, leave a certain space at the cylinder mouth (about 17 cm away from the cylinder mouth), cover the cover, seal the cylinder mouth with lime mud or yellow mud, not breathable, prevent bacteria, rainwater invasion, and deteriorate, and dry it in the sun for a period of time, that is, the finished product.

Peel the dried soybeans, smash them into half or broken rice, cook them slightly with water, dry them semi-dry, add various spices, such as big back, small back, star anise waiting, use bamboo to weave a compass frame, spread straw inside, and spread a layer of star anise leaves on the straw door, and then pour in the upper half of the dried soybean grains, and then spread the star anise leaves on the door, add straw, be sure to pack it tightly, and then put it into the upstairs of the stove house (kitchen), far away from the top of the stove, you can get the smoke for the benefit, because the countryside is cooking with firewood, whenever cooking, The smoke from the firewood will be smoked upwards until about two weeks, at which time, the beans have basically fermented and fragrant, and then they are taken out and dried, sealed and dried for preservation.

In fact, it is to put the soybeans in the pot and boil them all the time, then add some of your favorite sauces, and then put the chili noodles, so that the soybeans are very spicy and delicious.

Ingredients: 200 grams of soybeans, 10 dried shiitake mushrooms, 200 grams of tenderloin, 60 grams of soybean paste, 30 grams of spicy soybean paste, 10 ml of Weida Mei Zhen cooking wine, 30 grams of sugar, 1 green onion, 3 slices of ginger, 2 cloves of garlic, 1 seasoning, 2 dried chili peppers.

1. Prepare the ingredients, wash the dried soybeans and dried shiitake mushrooms and soak them completely in warm water, remove the water and set aside;

2. Cut the mushrooms into small cubes, do not throw away the water for soaking the mushrooms, and set aside after precipitation;

3. Chop the green onion, ginger and garlic into small pieces;

4. Cut the loin into thick strips and then into small cubes;

5. Add sugar, a little green onion, ginger, starch, and Weida Meijin cooking wine, grasp and marinate for 10 minutes to remove the fishiness;

6. Mix the soybean paste and spicy soybean paste in a bowl;

7. Add sugar and water to mix evenly;

9. Remove the oil control until the surface of the soybean is slightly wrinkled;

11. Pour in diced shiitake mushrooms and stir-fry the shiitake mushrooms and wilt;

12. Pour in the sauce, chili pepper, spices, water and boiling water for soaking shiitake mushrooms and bring to a boil over high heat, turn to medium-low heat and cook for 20-30 minutes;

13. Turn off the heat when the soup is less viscous;

14. Finally, cool and put in a bowl to serve.

Preparation of watermelon sauce beans.

Ingredients: 500 grams of dried soybeans, 500 grams of flour, 500 grams of covered soybeans, 200 grams of salt, 2000 grams of watermelon, appropriate amount of Sichuan pepper, appropriate amount of star anise.

1. Soak the soybeans overnight, steam them in the pot the next day, don't open the lid of the pot to cover it, and use the fence to control the cooked beans and remove them from the water.

2. Spread out the boiled beans to dry and mix with flour.

3. Sprinkle in the flour and mix well, so that each bean is evenly coated with a thick layer of flour and made into one grain at a time.

4. Put a wooden stick under the mat for ventilation and heat dissipation, spread a woven noodle bag on the mat, and then spread the mixed beans on it, about one finger thick, and then cover it with a woven noodle bag.

5. Do not open the doors and windows of the room to cover the beans frequently, and try to maintain a hot and humid environment that is conducive to the fermentation of beans.

6. There was no movement in the first two days of fermented beans, and a lot of white mycelium began to grow on the third day. At this time, it is very easy to generate heat, so you should watch it diligently, and you can sense the temperature with your hand partition.

7. The whole process of covering beans takes 7 days, and the first three days can be turned according to the situation, and the last four days should not be turned. The covered beans should be dried in the sun and ready for the sauce.

8. Next, we must first pay attention to the weather, and then make sauce without rain for a week, break the clumped sauce beans, mix them according to the ratio of 1 kg of beans, 4 taels of salt, and 4 kg of melons, and put the big ingredients inside. Cover the mouth with two layers of gauze, put some peppercorns on the gauze will not attract flies, and it will be exposed to the scorching sun.

9. Every afternoon, in the house, stir it with an oil-free and waterless spoon when you get up early and move it outdoors to the sun (the sauce dried under the sun is hot, you can't stir it at this time, it is easy to be sour), and you can eat it in a month.

Tip 1: There should be no oil or water on all utensils, or they will not break. If the covered beans are dark green, rub them open and use a dustpan to remove the excess green sauce to prevent the sun-dried sauce from turning black, and if the covered beans are light in color yellow-white or yellow-green, you don't need to dusten the dough.

2. It is best to use a large-mouth tile pot for drying sauce, which is exposed to more sunlight, and the sauce is dried quickly and well, and it can be poured into a glass jar for preservation after drying. I didn't have a clay pot at the time, so I used a glass jar to dry it.

1. Take a number of soybeans, the quantity is self-determined, take 5 catties as an example, if the soybeans are boiled for 8 minutes;

2. Then take out the excess water, cover the boiled soybeans directly in the pot, let them ferment naturally for 2 to 3 days, and wait until you can see the silk thread pulled out with chopsticks;

3. Put an appropriate amount of salt, chili powder and pepper powder into it and stir well;

4. Scoop up the mixed beans and dry them naturally in the sun, sauce the beans. It was successfully made.

2. Soak the dried soybeans in warm water, soak for 6-8 hours, and crush the soybeans by hand.

3. Wash the chili pepper, control the drying, and peel the ginger.

4. Break off the green stems of the chili peppers, cut them in half from the middle, and chop them into diced chili peppers. Crush the ginger cubes and chop them into minced pieces.

5. Put oil in the wok, and the amount of oil should exceed the height of soybeans by two centimeters. Heat the oil and fry the soybeans with the water controlled.

6. Fry until the soybean skin is wrinkled, and some soybeans float as well, and put the minced ginger in.

7. Then add the chili pepper and stir-fry.

8. When the chili peppers are fried until there are individual chili peppers with only the skin left, add salt, five-spice powder and sugar.

Raw materials: 2 kg of soybeans, 8 kg of red pepper, watermelon, 6 taels of salt, 5 taels of sugar, 2 taels of monosodium glutamate, 2 kg of sesame oil, 2 taels of liquor above 50 degrees, 4 taels of ginger slices.

Method: 1. Wash and dry the red pepper and cut it into thin strips; A total of 84 red peppers are cut, and about 40 are placed in each pot for two pots.

2. The soybeans are populated in a popcorn machine and soaked in watermelon juice;

3. Put the chili, salt, sugar, monosodium glutamate, ginger and soybeans into the oil pan and fry;

4. Pour in the sesame oil and stir well;

5. Put it in a large glass bottle and pour liquor into your mouth;

6. Sealed and stored for 7 days.

It's much the same as tempeh.

Many people have eaten soy beans, and many people's memories of soy beans are stuck in childhood, in fact, we can make soy beans ourselves! So how do you make soy beans delicious? Here's an explanation.

1. First of all, the previous boiling and drying of beans were replaced with frying. But this "fried" is not the other "fried", and the "fried" I am talking about is a machine with popcorn. A pot of fried soybeans, soybeans fragrant.

Then heat a pot of oil (choose the accessories to put the soy beans into the pot) I chose beef and shiitake mushrooms, (cut the ingredients into cubes beforehand) and put in the shiitake mushrooms when the beef is almost cooked, and add seasonings such as salt and thirteen spices.

2. Stir-fry the diced red pepper over the heat for nearly 40 minutes, then add sugar and fried soybeans, and continue to stir-fry. After 20 minutes, add the sweet noodle sauce and serve.

Here's how to eat:

1.Use it directly. Take out some of the beans in the sauce and eat them straight at the bibimbap. Our family eats a lot of steamed buns, so we can eat the beans with the sauce in the steamed buns. The taste is delicious, and there are various fragrances such as sauce, mellow, and bean.

2.It is used to stir-fry and eat. This way of eating, it tastes better. Add some soy beans to taste when stir-frying. The taste is even more delicious!

Nutritional value

1.The main components of soybean paste are protein, fat, vitamins, calcium, phosphorus, iron, etc., which are indispensable nutrients for the human body;

2.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;

3.Soybean paste is also rich in linoleic acid and linolenic acid, which are beneficial to the human body to replenish essential fatty acids and reduce cholesterol, thereby reducing the risk of cardiovascular disease;

4.The fat in soybean paste is rich in unsaturated fatty acids and soy phospholipids, which have the effect of maintaining the elasticity of blood vessels, strengthening the brain and preventing the formation of fatty liver.

Suitable for people: The general population can eat severe liver disease, kidney disease, gout, peptic ulcer, low iodine people do not eat or eat less.