How to make soybean paste, how to make soybean paste

Soybean paste is a kind of all-purpose sauce, whether it is used for bibimbap or used to mix vegetables, it tastes very delicious, soybean paste is made of soybeans, and the nutrients in soybeans are very rich, but the soybean paste we usually eat is bought from the outside and eaten, and rarely makes it ourselves, in fact, the soybean paste sold outside is not only unhygienic, sometimes it tastes very weird, and the following introduces the soybean paste home production method.

How to make soybean paste at home.

Ingredients: one pound of soybeans and half a pound of flour, one pound of cold boiled water 4 taels of salt. How much sauce you want to make is prepared according to this recipe.

Method: 1. On a sunny day, take a pound of soybeans and wash and soak them in clean water one day in advance.

2. The next day, cooked, boiled rotten. Cook for as long as possible. Drain the water and let cool through.

3. After cooling, mix in half a catty of flour (raw), mix evenly, grab it by hand and basically form it, spread it on a bamboo flat or mat that can breathe at the bottom, and the palm of one hand is thick. Cover with cotton wool or something else, and cover it tightly. Then let it ferment in a cool place.

4. Soybeans and flour will heat up when fermented, don't be too curious and open it frequently, be careful that it catches cold. After about two to three days, lift the corner of the cover to see if there are yellow spots and white hairs on the surface of the flavonate below, if there is, it means that the fermentation is successful. At this time, the temperature is very high, and to dissipate heat, remove the cover on it, and you can turn over the soybean pieces and break them into small pieces to dissipate heat.

5. 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 the most troublesome rainy day at this time, it is likely that all the efforts will be wasted.

6. The sun-dried flavonate has a peculiar fragrance, and you will know whether it is good or bad when you smell it. Then, break it with a hammer. If you're not in a hurry to make bean paste, you can collect it.

7. If you want to make soybean paste immediately, please take one pound of boiled water in advance and cool it to room temperature. Mix the salt with the flavan ester and add water gradually, and the thickness can be controlled by yourself. You don't need to add anything else, it's not too thin, it's not too dry.

It looks a little thinner than the bottled bean sauce on the market.

8. Take one or two glass bottles that can be sealed, put the mixed bean paste in, and fill three-quarters of it, otherwise, it will overflow in the future.

Method 1: Add one or two taels of sesame oil to the bottle, then seal it, put it in a cool and shady place for two weeks or more, and the longer it is sealed, the more fragrant it is. Soybean paste can be eaten when it has a strong aroma. This method is simple and does not require management, but it does not taste as good as the sun-dried.

Method 2: Put the bottled bean paste in the scorching sun, cover it with a cotton bag or gauze to prevent insects, and do not seal it. The more you get sunburned, 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 should be covered with waterproof. The drying method is fully fermented, and the more it is dried, the more fragrant it is.

If the sauce is too dry, it can be diluted with salted cold boiled water.

How to make soybean paste:

Ingredients: 500 grams of dried soybeans, 200 grams of flour, 3000 grams of water, 1 gram of soy sauce koji essence, appropriate amount of salt.

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

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.

4. Wrap it in cloth and put it on the empty rack 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 white, 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.

After an hour or so, 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, basking in the sun for 2 days, the dried soybeans have a peculiar fragrance, and you will know whether it is good or bad when you smell it.

8. Then wash the koji, quickly wash it with cool boiled water, and remove it.

9. After taking it out, put it in a container, cover it with a clean cloth and ferment for about 8 hours.

10. Add 300 grams of water and 45 grams of salt to the pot and bring to a boil, and the water temperature is placed at about 50.

11. Put the soybean koji into a bottle.

12. 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 transparent the sun, the better.

13. Stir once every two days, and you can eat it after about a month, which is the dried soybean paste.

14. The dried soybean paste can be steamed or fried with sesame oil for sterilization, and it can be eaten. You can also add a little peppercorn powder, ginger, etc. to taste.

Preparation of delicious soybean paste.

Ingredients: 350g soybeans, cinnamon, star anise, bay leaves, salt, water, millet spicy, ginger, garlic, 200ml cooking oil, peppercorns, onions, coriander, 10g sugar, 1 spoon of salt, 180g sweet paste, 50g white sesame seeds, 20ml high liquor.

1.First of all, wash 350g of soybeans with water, and then soak them in water for one night, and the next morning's soybeans become chubby, and filter out the water of the soybeans.

2.Pour the soybeans into the pot, add cinnamon, star anise, bay leaves, salt and pour water over the soybeans, cover the lid and cook on high heat for 20 minutes.

3. Let's prepare millet spicy, ginger, garlic, first chop the millet spicy with a knife, mince the ginger and put it on a plate, chop the garlic and put it on a plate for later use.

4.After the soybeans are cooked, pick out the bay leaves, star anise, and cinnamon, and then take out the soybeans to control the moisture.

5.Pour 200ml of cooking oil into the pot, pour in peppercorns, onions, and coriander in hot oil, stir-fry over medium-low heat to bring out the fragrance, and the color of the ingredients will turn yellow and pick out the ingredients.

6.Pour millet spicy, minced ginger, minced garlic into the oil pan, stir-fry the fragrance, pour in soybeans, keep stir-frying, fry for 5 minutes, fry the water dry, add 10g of sugar, 1 spoon of salt, fry evenly, pour in 180g of sweet noodle sauce, pour in 50g of white sesame seeds, stir-fry evenly, pour in 20ml of high liquor, stir-fry evenly and you can get out of the pot.

The soybean paste made by this method does not need to be fermented, and it will not be bad if stored at room temperature for 2 to 3 months, the taste is salty and fragrant, spicy and flavorful, mixed noodles, dipped in steamed buns, and mixed with rice are super delicious, if you like it, try it.

Ingredients: 250 grams of soybeans.

Excipients: 2 tsp oil, 1 tsp salt, 2 tsp soy sauce, 1 2 tsp monosodium glutamate, 2 tsp sweet noodle sauce, 1 tsp tomato paste, 2 tsp cooking wine, 2 tsp sugar, appropriate amount of green onion and ginger, 1 tsp oyster sauce.

1. Wash the soybeans and soak them in cold water.

2. Soak until the soybean grains are full.

3. Put the soaked soybeans into a juice cup and add an appropriate amount of water.

4. Turn on the power, press and hold the switch with your hand, and the machine starts to work, stirring the soybeans into a paste.

5. Stir-fry the green onion and ginger in the pan, stir-fry the sweet noodle sauce in the pan, and stir-fry the tomato sauce in the pan.

6. Stir-fry the soybean paste in a pot.

7. Add soy sauce and stir-fry.

8. Add cooking wine and stir-fry.

9. Add oyster sauce and stir-fry.

10. Add sugar and stir-fry.

11. Add salt and monosodium glutamate and stir-fry over low heat until the soybean paste is cooked and the fragrance can be produced.

12. Diagram of the finished product of homemade soybean paste.

1.Wash the soybeans and fry them in a pot, paying attention to the soybeans to split a mouth, which is the standard for cooking. Crunchy on the palate. This step cannot be omitted, otherwise it will not taste good.

2.Put water in the pot, boil the fried soybeans, cook until the soybeans are soft, and remove the soybeans. Place on top of the panel and chop with a knife. The more crumbled, the better. (Note that soybeans should not be cooked too soft, and they will break if you pinch them hard with your hands, but they will not break them when you handle them lightly).

3.Chop the chopped soybeans into cubes to the size of a yellow brick. Pay attention to compacting, after pressing a few times on the top of the panel, it is convenient to squeeze out the void inside, pay attention to be compacted, otherwise the inside will break.

4.Use kraft paper, yellow paper can also wrap soybean cubes. Be sure to use paper, not a crisper box, the paper is breathable and convenient for water volatilization. After wrapping it, put it in the refrigerator fresh-keeping room, about 1-2 months (in the north, it is made in winter, so you don't need to put it in the fresh-keeping room, you can put it in a cool and dry place).

After a month, the soybean cubes are fermented at a low temperature, and there is a layer of white fimbria on the surface, and it is very hard to pinch. At this point, it becomes a sauce cube. Remove the torn paper and wash off the remaining paper and fili with water and a small brush.

6.Which container with a lid should be larger, because it will grow at room temperature fermentation. The sauce block is broken and put in, and the colleague who crushed it observes whether there are fimbriae inside the sauce block (if there are also fimbria inside, it is because it is not pressed well and there are gaps in it, so it fails.

Then sprinkle salt in a container and put in cool boiled water (note that it is cold).

7.Put the container room in a warm place and wait for fermentation, depending on the temperature and the fermentation time is different. About 3-5 days in the first 3-5 days, open the lid, stir with a spoon, and break up the large pieces of sauce.

After fermentation, you will find that the sauce is bubbling and becomes larger, the sauce cubes float on top and the water is below, so you should stir it once a day in the morning to facilitate the full integration of the sauce and water.

8.After about 15-20 days, you will smell the sauce, the water and the sauce will fuse, and it will become sticky and reddish black. The miso is ready.

The miso is stored in the refrigerator to prevent further fermentation. This is how to make a natural sauce without any additives.

How to make soybean paste:

1. Boil soybeans, boil them overnight, boil all the water (the water must be boiled dry, and you can't paste the pot), and the soybeans turn brown and yellow (a very beautiful color). Self-doctrine controls the heat.

2. Crush with a blender, and when it is relatively dry, use your hands to make two brick-sized adobe shapes on a cutting board or table. The tighter the pier, the better. It has to be served hot.

3. After letting it cool, wrap it in paper (in the past, they used newspapers, but now you can do it casually). The old man has a saying that it is best to do it around the 2nd day of the second lunar month. Put it in a place with temperature and humidity, about 23 degrees, not too dry (the purpose is to let him ferment).

Put it on the 8th, 18th, 28th of the fourth month of the lunar calendar.

4. Break it open, and there is a mold inside and out. Break into small pieces and dry them (do not dry, where the air circulation is good, dry for about 3 or 4 days). Saline:

Beans = 3:1. Then go to boil the water to turn the salt, put the dried beans, and add the water to 3 times, 4 times.

Then let it dry in the sun and tie your container of beans with a cloth (to protect against dust and mosquitoes).

5. Untie the cloth and stir it every day, 3 times in the morning, noon and evening, for 10 minutes each time. There will be foam on the surface, remove them with a spoon. After about a month of repeating this, it can be consumed.

Have you learned how to make soybean sauce?

Three catties of soybeans and watermelon teach you traditional soybean sauce.

Hello soybean paste preparation.

Roasted eggplant with minced meat sauce.

Ingredients: 3 eggplants, 100 grams of minced meat, 4 cloves of garlic, 2 red peppers, a pinch of chives, 2 teaspoons of soybean paste, 1 teaspoon of dark soy sauce, and an appropriate amount of oil.

Method 1Cut the eggplant into sections, put it in a pot and steam it, then take it out to cool and set aside.

2.Flatten and peel the garlic and chop it into minced garlic, and cut the red pepper and chives into pieces for later use.

3.Heat the oil in a pan, stir-fry the minced meat, then stir-fry the soybean paste in the fried minced meat, and then add the steamed eggplant segments to stir-fry together.

4.After the eggplant is flavored, add the minced garlic, red pepper and dark soy sauce, and finally sprinkle with the chives.

Tips: Eggplant skin is rich in vitamin P, and cooking directly with the skin is nutritious. Eggplant is steamed instead of fried, which reduces the amount of oil and is healthier. The whole soybeans in the soybean paste add to the dish.

Features: Eggplant is a very versatile item, and of course the most traditional way is to combine it with meat. Minced meat, sauce, eggplant, such a simple combination can also be matched with a layered taste!

Soybean sauce with soybean mushrooms.

Ingredients: 400 grams of spring bamboo shoots, 80 grams of tenderloin, 20 grams of tempeh, 2 cloves of garlic, 1 gram of green onion, cooking wine, 1 2 teaspoons of light soy sauce, 1 tablespoon of soybean paste

1 teaspoon sesame oil, oil and salt.

Method 1Shred the tenderloin and marinate in cooking wine and light soy sauce for 7 minutes.

2.Peel off the skin of the spring shoots, wash them and cut them into shreds, blanch them for later use.

3.Finely chop the garlic and chop the green onion. Wash the tempeh and set aside.

4.Pour oil into a pan, cook until 40% hot, stir-fry minced garlic and tempeh, add shredded meat and stir-fry for about 2 minutes.

5.Add shredded spring bamboo shoots and soybean paste and stir-fry until cooked, add salt and sesame oil to taste before cooking, and sprinkle with chopped green onions.

Stewed pig's trotters with soybeans.

Ingredients: 1 pork knuckle.

Ingredients: 50g soybeans, 5 dried chilies, 15 Sichuan peppercorns, 1 star anise, 1 green onion, 5 slices of ginger.

Seasoning: 2 tablespoons soybean paste, 2 tablespoons soy sauce, 2 tablespoons cooking wine, 5 grams of salt, 6 pieces of rock sugar.

Prepare soybeans in advance and soak them in water for half an hour, method.

1.Boil water in a pot, blanch the pork knuckles until they change color, then remove and drain;

2.Add slightly more oil than usual to the pot and cook until it is hot, keep it on medium-low heat, add dried chili peppers and peppercorns to fry until fragrant, and then add rock sugar; Stir-fry the rock sugar until it melts, pour in the washed pork knuckles and stir-fry evenly; After the pork knuckle is colored, add the green onion, ginger and star anise;

3.Add cooking wine and soy sauce and continue to stir-fry over medium-low heat; Stir-fry until the pork knuckles turn brown and red, then add the soybeans; Add boiling water to cover 2 3 pork knuckles, and bring the soup to a boil over high heat;

4.Skim off the surface foam, add soybean paste, cover and simmer over medium heat for half an hour, until the pig's hands can be easily pierced with chopsticks, and add an appropriate amount of salt according to personal taste.

Good luck.