What is the difference between watermelon bean paste and soybean paste

The taste is almost the same, watermelon bean paste contains more sweet ingredients of watermelon, and the sauce of soybean paste is more fragrant.

I learned to make soybean paste for the first time in July last year, and I succeeded at one time, and the soybean paste I made was extremely delicious. Of course, I asked a lot of older people before making it, and I also looked up some information on making soybean paste on the Internet.

The following is a detailed explanation of the home production method of soybean paste and watermelon soybean paste with the best method, so that you can clearly understand how to make delicious soybean paste and watermelon soybean sauce, as long as you follow the following methods, you can succeed at one time.

To be successful in making homemade soybean paste or watermelon soybean paste, the choice of season is also very important. July is the best season for homemade soybean sauce every year, in short, as long as it is sunny and the temperature is high, and there can be continuous sunny days, and it rarely rains.

Raw materials: 5 kg of dried soybeans, 15 kg of salt, 15 kg of cold boiled water.

Excipients: ginger, garlic, dried chili noodles, pepper powder and other seasonings.

Step 1: Boil the soybeans.

To make the sauce, choose clean and mold-free soybeans, wash them, soak them in water overnight, and cook them in a pressure cooker or ordinary pot the next day.

Step 2: Cover the beans in the sauce.

Boiled soybeans are taken out to control the water, and the best state is to control the soybeans when there are no more water droplets, at this time, you can take an appropriate amount of dry flour and sprinkle it on the soybeans and mix well, the amount of dry flour is coated with a layer of flour on each soybean, but there is no excess dry flour is the best.

After coating the soybeans in flour, put them in a clean woven bag, put them in a warm and unventilated place, and cover them with hay or cotton skin when the temperature is low to keep the temperature at which the soybeans can ferment naturally.

Soybeans will grow white hairs after a few days of fermentation, so you should turn them with chopsticks once a day to let the soybeans breathe.

The white fur quickly turns into yellow-green hair.

After another 1 day or so, all the beans will grow yellow pili.

At this point, the process of covering the sauce beans has ended successfully. Take out the covered soy beans and dry them and put them away, this is the soy sauce that makes soybean sauce. Then pay attention to the weather conditions in the recent period, and if there are continuous sunny days, you can start drying the sauce.

Step 3: Dry the soybean paste.

1. It is best to use a clean porcelain pot for drying soybean paste, which has a relatively large area and shallow depth, which is relatively fast and easy to succeed. I use a glass jar, which is not very convenient.

2. Prepare cold boiled water and salt according to the number of dried soybeans, and then prepare seasonings such as minced ginger, minced garlic and dried chili noodles according to your taste.

3. Rub the dried sauce into a grain, sieve off the falling powder, put it in the prepared porcelain basin, add salt and cold boiled water and stir well.

I suddenly thought of the soybean paste made by my mother.

I want to eat it, although I also bought a godmother's chili sauce in the supermarket, but I always feel that the taste is weird, and it is also oily, not so delicious, I see that there are still some soybeans in the kitchen, so I want to make some soybean sauce to prepare, and I will do it until I post this article, I am eating it with soybean sauce on my steamed bun, which is delicious. Haha, now I'm going to share the production method and recipe of my soybean sauce with you, I feel okay, just collect it.

Preparation of ingredients: main ingredients; Soybean paste, red pepper.

I use line peppers, no millet peppers.

so spicy); Excipients: cinnamon, star anise, cumin.

bay leaves, ginger slices, garlic slices, edible salt, white sugar.

sweet noodle sauce; Directions:

1. Clean the soybeans in advance (remove the bad ones) and soak them in water for about 5 hours, I started soaking them in the morning and made them at night.

2. Put the soaked soybeans in a leaky basket and wash them with water.

3. After rinsing, pour directly into a clean pot;

4. Add water. More water can be added;

5. We clean the prepared red pepper and dry it for later use;

6. The pot in which the beans are boiled is opened, the lid is opened, and the floating bean foam is put on.

Strain through a spoon and simmer over low heat;

7. Remove the stems of the dried chili peppers;

8. After the chili pepper is removed, it is chopped, put the chili, ginger and garlic cloves into the grinder and stir into the end. Since I have tools, I didn't use my kitchen knife to chop today, and it is very convenient to use tools.

9. After stirring, put it in a plate for later use;

10. At this time, we prepare some ingredients: cinnamon, star anise, cumin, bay leaves, ginger slices, garlic slices;

11. Then, our soybeans are almost cooked (you can gently pinch them with your hands and they are about to break);

12. Remove the soybeans with a colander and put them in a leaky basket and drain.

13. Heat the oil in the pot, and the oil can be put more (according to the amount of soybeans).

14. After the oil is hot, then put the prepared ingredients cinnamon, star anise, cumin, bay leaves, ginger slices, and garlic slices into it. Fry over low heat to bring out the aroma;

15. When the juice ingredients turn brown, remove them and throw them away;

16. Then put the drained soybeans and ground chili peppers in and stir-fry.

17. In the process of boiling soybeans, it is best to stir-fry continuously over medium-low heat;

18. The boiling time is about 40 minutes, which is a little longer, but there is no way, the water has to be boiled out.

19. Then add the sweet noodle sauce (salty), stir well, and boil for about 10 minutes.

After a few minutes, add an appropriate amount of edible salt and white sugar, stir it again and boil for about 10 minutes, and it's almost there.

21. Turn off the heat, take it out and enjoy.

2. Some people like to put some liquor in the soybean paste, I have eaten liquor before, maybe I personally don't like the taste, so I didn't put it today, it feels better than liquor. It's up to personal taste.

Watermelon soy milk is made by pickling watermelon and soy milk, soybean paste, just made by fermenting soybeans.

First of all, it is fundamentally different, that is, its taste must be very different, and then it is different in terms of color and smell.

The main ingredients are different, the taste is different, the color is different, and the side dishes are also different.

What is the difference between watermelon soy milk and soy milk? Because I like soy milk, well, is it a fruit or something like soybean soy milk?

It is better to use soybeans for watermelon sauce, and it is better to use smaller soybeans compared to small soybeans. When making watermelon sauce, there are several reasons why it is good to use baby soybeans:

1. Soft taste: The taste of small soybeans is relatively tender, so the watermelon sauce made has a softer and more delicate taste and is easier to eat.

2. Rich in nutrition: Yellow soybeans are rich in protein, dietary fiber, vitamins and minerals and other nutrients, which have many benefits for physical health. Therefore, using small yellow soybeans to make watermelon sauce can provide the body with more nutrients.

3. Easy to digest and absorb: The taste of small yellow soybeans is soft, and it is also an ingredient that is easy to digest and absorb, which is conducive to the body to absorb the nutrients in it.

4. Suitable for watermelon taste: The taste of small yellow soybeans is soft, which is relatively harmonious with the taste of watermelon, and it is easier to match a good taste. Therefore, using small yellow soybeans to make watermelon sauce can make the taste of watermelon more excellent and more in line with people's taste needs.

To sum up, using small yellow soybeans to make watermelon sauce can make the taste softer and more delicate, more nutritious, easy to digest and absorb, and more suitable for watermelon taste, so it is a good choice. The disadvantages of using soybeans to make watermelon paste are as follows:

1. Hard taste: Compared with small yellow soybeans, the taste of soybeans is relatively hard, and the watermelon sauce made will have a tougher taste and is not easy to eat.

2. Contains isoflavones, phytoestrogens and other substances: soybeans contain more isoflavones, phytoestrogens and other residue substances, and long-term consumption has a certain impact on the human body. Therefore, it needs to be consumed in moderation, and using soybeans to make watermelon paste will increase the amount of these substances in the body.

3. It is not suitable for watermelon taste: because the taste of soybeans is relatively hard, it is relatively incompatible with the taste of watermelon, which will affect the taste of watermelon sauce. To sum up, using soybeans to make watermelon sauce will cause a hard taste and contain some substances that have an impact on the human body, and it is also not suitable for watermelon taste, so you can consider using other beans such as small yellow beans to make watermelon sauce.

1.Ingredients: 1kg of soybeans, half a pound of white flour, 4kg of watermelon juice, 4 ounces of salt, a little pepper, a little star anise.

2.Soak the soybeans in cold water and cook them.

3.Use a container with a mesh to control the moisture drying out of the beans.

4.Pour the beans into a dustpan-shaped tool, pour in the flour and start rolling, so that each bean is coated with flour.

5.Wrap the rolled beans in kraft paper, fold the four sides of the kraft paper in half, then wrap the kraft paper in a small quilt and start covering the beans.

6.If the room temperature is around 25 degrees, it can be covered in three to five days, and gray hair will generally grow.

7.Then dry the beans.

8.Bring a small amount of salt, pepper, and fennel to a boil in water and let cool.

9.Pour the covered beans, watermelon juice, water with salt, peppercorns, and star anise into a glass jar and stir quickly with chopsticks.

10.Cover the glass bottle with a clean cloth, tie it tightly with a cow belt, and expose it to the sun. Open the gauze every day and stir it with chopsticks, then cover it with gauze and continue to dry until the soybean and watermelon sauce is finished.

The authentic preparation of soybean and watermelon sauce is as follows:Ingredients: one pound of soybeans, about half a pound of flour, watermelon.

Auxiliary materials: 3-4 taels of salt, a bag of stewed meat.

1. Cook the soybeans and remove them, sprinkle them with flour and mix well, each grain is covered with flour, and the excess flour is grabbed out.

<>3. Dog days, dry and take back after three days of sunning. At this point, the beans are too dry to bite.

4. Put the dried beans into the basin, dig out half of the watermelon and crush the seeds, and put it into the basin together with the melon juice, at this time the watermelon and beans float in the Zhengyan bureau.

5. Boil large water, about 200-300ml, let it cool and pour it into a basin.

6. Put it outside to dry, use the gauze jujube branch net to cover it, I stuck three shouts to let the foam pad, in order to breathe when people go out to prevent rain and cover, because the melon juice is more, it needs to be evaporated in the sun.

7. Dried for more than 20 days, stirred twice a day, I have been a little thicker in this sun. Finished, sauce flavor.

8. When eating, the green onion, ginger and garlic are boiled, and if you like to eat chili peppers, you can put some and fry them together a few times, turn off the heat. Delicacies, such as bibimbap, steamed buns, fried lobster, etc.

Ingredients: Soy pilgrim food.

Watermelon Pilgrim Food.

Salt; Pepper; Star anise.

Recipe preparation: 1Boiled beans: Wash the selected soybeans with cold water, put them directly into the pot, add tap water, and reach about two fingers deep. Then start boiling the beans like rice, boiling the beans until they have a bit of a noodle flavor. Remove the beans, place on a sieve and cool overnight.

2.Once the soybeans are cool, start mixing the noodles and evenly wrap a thin layer of noodles on the outside of the soybeans so that they don't stick together. If the beans are too dry to stir, pour the reserved boiled bean water over the soybeans to wrap them.

3.Cover the beans: Lay three or four layers of newspaper on top of a wooden board or some breathable material (avoid glass plates or plastic), and another layer of clean white paper or kraft paper on top of the newspaper.

Spread the mixed soybeans evenly on a white sheet of paper, about a finger thick. Spread a layer of breathable paper on top of the spread soybeans. Don't open the doors and windows of a room full of beans too often, and try to keep it hot and humid.

In spring, when the temperature is low, you can cover the paper with a towel quilt to facilitate the fermentation of beans.

4.When covering the soybeans on the 3rd day, if the soybeans are black, it means that they are well covered. If they are sticky, the humidity is high, and you can remove the paper that covers them.

After 3 days, white hairs will grow on the soybeans. Wait another day or two until the gray hair turns green. Place the green edamame in a sieve and dry in the sun for about two days.

The whole process of drying the beans will not take more than 7 days.

5.Sauce drying: It is very important to mix the sauce before drying.

Be sure to listen to the weather forecast before mixing sauce. If there is no continuous rainy weather during the week, you can mix the sauce. The weather should be sunny on the day of the sauce.

Pick up the green or black hairs wrapped in the beans and throw them away before stirring.

6.One pound of soybeans plus three or four salts, four or five pounds of watermelon pulp. Wash the peppercorns, ingredients, etc. With clean water, remove and add salt, soak in a bowl of boiling water. After the water cools, pour it into the prepared large basin, pour in the dried bean curd, stir and soak for two hours, and then add the watermelon pulp and stir.

7.Put a layer of cotton gauze on the mouth of the well-stirred bean paste basin, and sprinkle some pepper on the gauze to prevent flies.

8.Put the soy sauce pot covered with gauze in the sun and stir it once in the morning when you move out, and then move it back indoors in the evening to prevent rain. After half a month, I will fry it when I smell the flavor of the sauce.