How to make stuffy sauce beans Introduction to the practice of sauce beans

Stuffy beans are a delicious traditional dish, and here's how to make it.

Ingredients: Red pepper: 1500 grams.

Moldy beans: 500 grams.

Salt: 150 grams.

Sugar: 150 grams.

Wine: 100 grams.

Production Steps:1Chop the red pepper and use a churner if you find it troublesome.

2.Place the moldy beans in a container and pour in the chopped red peppers.

3.Pour in salt, sugar and wine in turn, but leave some for sealing.

4.Stir the mixture well and bottle.

5.Sprinkle the remaining salt and wine evenly on the surface.

6.Seal the container tightly and leave it for at least a month before serving.

Notes:1Beans can be purchased that are already moldy, but the quality may not be as good as your own mold.

2.The sealing part of salt and wine should not be missing, this is to protect the beans from spoilage.

3.When eating, you can only dig from one corner, and you can't dig at random to protect the beans from being destroyed.

4.In the process of making stuffy beans, you should master the heat and do not turn on the low heat too early to ensure the flavor of the sauce and the taste of the beans.

The above is how to make stuffy beans, I hope it will help you.

1. Prepare ingredients: red pepper, moldy beans, salt, sugar, liquor, sesame oil.

2. First of all, we wash the prepared peppers, and then drain the water for later use.

3. Chop all the red peppers with a kitchen knife, and if you feel troublesome, you can break them with a food processor.

4. Then we pour in the moldy beans, and then pour in salt and sugar, first to add a part of the salt, and the other part to keep the seal.

5. Then pour in the liquor and sesame oil, and the liquor should also be left part, and it should be used for sealing.

6. Then we stir it well with a spoon, and be sure to stir it evenly.

7. After bottling, sprinkle the wine evenly on the surface, and the salt should also be evenly sprinkled on the surface.

8. The mouth of the container should not be too full, and the beans will go to **, and then seal the mouth tightly and put it for a month to eat.

Ingredients: 150g of wet soybeans, appropriate amount of chopped pepper, appropriate amount of steamed fish soy sauce.

Steps:1. Select dried soybeans, remove inferior soybeans and impurities mixed into soybeans, and then soak them in water for 8 hours.

2. Soak the soybeans until the beans are full, the soaking time should not be too long, and the water should be changed when the weather is hot.

3. Soak the soybeans, wash them and set aside.

4. Heat the wok, add the oil, and put the soybeans into the pan.

5. Add an appropriate amount of chopped pepper.

6. Add 3 tablespoons of chili oil.

7. Bring to a boil over high heat, turn to low heat and simmer until the soybeans are cooked through.

8. When the soybeans are fully ripe, reduce the juice over high heat.

9. Turn off the heat and serve.

The recipe for stuffy beans.

1 chili washed well.

2. Use knives and scissors, as long as you can chop them, and you can use a crusher if you are troublesome.

3Pour in the unlucky beans.

4 Pour in the salt, first to one part, the other part to be left sealed5 Pour in the sugar, all in.

6 And when the wine is poured in, a part of it should be kept and sealed.

7Mix well 8Bottle, sprinkle the wine evenly on the surface.

9. Salt should also be sprinkled evenly on the surface.

10. The mouth of the container should not be too full.

11 beans will still go to **, to leave space.

12 mouths are tightly sealed. It should be left for at least a month before eating, but the longer it lasts, the better it will taste.

Preparation of soybean paste.

1. First of all, select high-quality soybeans, before brewing, it is best to put the soybeans in the sun, and then soak them in clean water to make all the soybeans swell, and then rinse them continuously with water.

2. At this time, you need to put an appropriate amount of water on the steamer, lay the cage cloth on the steaming drawer, put the cleaned soybeans on the cage cloth, and cover the pot, and then you can start to boil, and then you need to continue to burn after boiling, you can turn off the fire for half an hour, and then wait for the soybeans to cool naturally.

3. During this time, we can take an appropriate amount of flour, and then put the soybeans in the flour and stir evenly, be sure to let each soybean be stained with flour, and then find a clean cotton cloth to cover the soybeans, and put it in a warm relief to ferment naturally.

4. The indoor temperature is best kept at 30 degrees, and after waiting for 12 hours, the color of soybeans will begin to change, from yellow to white, at this time, it is necessary to turn it properly, because the temperature is too high, the soybeans are easy to deteriorate, and the purpose of turning is to dissipate heat.

5. After a while, the surface of soybeans will be covered with mycelium, and at this time, you can put it in the sun to dry, and it will have a special taste after a period of time. The fragrance is fragrant, so you need to put the soybeans in clean water and stir quickly.

6. After the soybean is cleaned, pour it directly into the glass bottle, and add an appropriate amount of water in the pot, and add an appropriate amount of salt to boil over high heat, and then wait until it cools to about 50 degrees to pour it into the glass bottle. And stir constantly with chopsticks, cover the bottle mouth with gauze and ferment it in the sun, wait for 30 days to almost finish, of course, the longer the drying time, the more mellow the taste.

The efficacy and function of soybean paste.

1. Supplemental nutrition: The nutritional value of soybean paste is relatively high, especially protein, not only that, but also rich in fat, vitamins, calcium and other nutrients, which are necessary for the human body, so as to promote the body's metabolism and ensure the health of the body.

2. Appetizing: There are also a variety of amino acids in soybeans, which can make cooked dishes more delicious and delicious, and will also make our appetite higher, thereby improving the problem of loss of appetite.

The most authentic method of soy beans, the method is simple, you can eat it well, and it is much better than soybean sauce.

Braised soybeans in sauce. Ingredients: dark soy sauce, appropriate amount, light soy sauce, appropriate amount of salt, appropriate amount of soybeans, two bowls of soybeans, a handful of chopped green onions, 5 slices of ginger.

3 dried red peppers, 1 bell pepper, Sichuan peppercorns, appropriate amount, rock sugar.

The preparation of soybeans in sauce.

Soak the soybeans well and rinse well.

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Prepare chopped green onions, shredded ginger, Sichuan peppercorns, and dried chilies.

It is better if there are green sesame peppers.

If you like spicy food, put more red peppers.

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**, an appropriate amount of vegetable oil, first put in red pepper and peppercorns, stir-fry until fragrant, then add chopped green onion and ginger, stir-fry until fragrant, and then put in soybeans.

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Fry until the color of the soybeans turns yellow and the moisture is reduced, add light soy sauce to taste, dark soy sauce to adjust the color, rock sugar to improve the freshness, add a little salt, stir-fry a few times, add water, bring to a boil over high heat, simmer for 20-30 minutes, and the soybeans are soft and rotten.

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Bell peppers cut into small pieces.

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After the soybeans are soft and delicious, drain the soup over high heat, add bell peppers and stir-fry, and you can also put carrot cubes to make the color look better.

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If you don't add water, it's okay to fry slowly on low heat, soybeans are fried dry, fried into small pieces, fried soybeans are also very delicious

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Ingredients: 250g soybeans

Seasoning: Appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of star anise, appropriate amount of bay leaf, appropriate amount of angelica, appropriate amount of fennel.

1. Soak soybeans in advance.

2. Put the soybeans in the pot, add water, and the soybeans can be submerged.

3. Prepare star anise, bay leaves, peppercorns, cumin, angelica and other materials in advance.

4. Put star anise, bay leaves, peppercorns, cumin, angelica and other ingredients into the pot, and add an appropriate amount of salt.

5. Then add soy sauce to color.

6. Cover the pot, bring the wax to a boil over high heat, and turn to the middle to return to the heat and simmer.

7. Wait until the soup is dry.

8. Finally, put it on a plate and serve.

<>1. Ingredients: 100 kg of soybeans, 80 kg of flour, 25 30 kg of salt, 2 kg of ginger, 100 grams of cumin, 100 grams of orange peel.

2. After removing the impurities, soak the soybeans in water and steam them until they are paste.

3. Pour the bean material on the mat, mix it with flour and mix well, spread it into a thickness of about 3 cm, under the condition of room temperature 25 30, the old man turns it once a day, 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.

4. Put the sauce into the jar, add salt, ginger, etc., and stir evenly, turn the jar the next day, and stir once every other day.

5. After the salinization is completed, put the sauce blank in the cylinder, but pay attention not to fill the cylinder, leave a certain space at the cylinder mouth (about 17 cm from the cylinder mouth), cover the lid, seal the cylinder mouth with lime mud or yellow mud, do not make it breathable, prevent bacteria, rainwater intrusion, and deteriorate, and dry 40 50 a finished product in the sun.

1. Boil the beans. After washing the prepared soybeans with water, put them in a pot, add water to cook them, take them out, put them in a sieve, control the moisture, and then add an appropriate amount of flour and mix them well, so that each soybean has a uniform appearance and is wrapped in a thin layer of flour, which is conducive to future fermentation.

2. Fermentation start-up. After the soybeans are cooked, they can be fermented directly, it is best to spread newspapers on the wood board and other materials with good air permeability, and then spread the soybeans on it, place them in a high temperature environment, keep the hot and humid environment, and cover the soybeans with a layer of towel quilt or a thick towel, which is conducive to soybean fermentation, and so on after summer, the soybeans will grow white hairs, and the white hairs will turn green in a day or two, and then the soybeans will be fermented.

3. Modulation. Modulation is an important step in making watermelon sauce beans, in the preparation of the ratio of a pound of soybeans with three or four taels of salt and five pounds of watermelon pulp to adjust, after the adjustment is buried, the appropriate amount of pepper and edible salt should be added, after the mixture is thorough, the mouth of the bean pot should be covered with a layer of cotton gauze, and then put it in the sun to be exposed, stirred once every morning, turn back to the house at night, dry, and after half a month, you can smell the fragrance of the beans next to the sauce.

4. Stir-fried beans. After smelling the fragrance of watermelon sauce beans, it is necessary to fry him, put oil in the wok and heat it up, put in the appropriate amount of peppercorns, fry the fragrance, and then take it out, and then pour in the watermelon sauce beans and add a small amount of water to fry well, and then put in an appropriate amount of chopped pepper and green onion and minced ginger, and after the water in it is dried up, turn off the heat directly and take it out.