The practice of braised soybeans in sauce is homely, and the practice of soybean paste is complete

When I was a child, I went to boarding school, and at that time I had to bring my own vegetables, bring rice, and eat for a week, so the dishes should be kept for a long time and not easy to spoil, so I would make some soybeans and bring them, so I always wanted to have the opportunity to make this dish, this dish can not be said to carry all my past memories, it can only be said that I have witnessed, all my ups and downs, spicy and salty ......”

Materials. Ingredients.

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200 grams of soybeans.

Accessories. Soy sauce. Amount. Oil.

Crumb. Salt. A little bit. Water.

Amount. Sugar.

One scoop. The preparation of soybeans in sauce.

Soak the soybeans overnight.

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Steam. <>

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Remove from the pan and pour.

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Heat the pan and add oil.

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A spoonful of sugar. <>

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Boil out the sugar juice. <>

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Pour in the soybeans and stir-fry evenly.

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Soy sauce to taste. <>

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Appropriate amount of water, cover and simmer.

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Pour in an appropriate amount of cooking wine and reduce the juice.

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Serve. <>

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Soak soybeans in advance.

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Put the soybeans in the pot, add water, and cover the soybeans.

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Prepare star anise, bay leaves, peppercorns, cumin, angelica.

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Put star anise, bay leaves, peppercorns, cumin, and angelica into a pot and add an appropriate amount of salt.

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Add soy sauce (colored).

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Cover Bring to a boil over high heat, reduce to medium heat and bring to a simmer.

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Until the soup is dry.

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Stir-fry constantly with a spatula.

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Stir-fry until there is no moisture at all, then remove from the pan and serve.

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Step 1: Soak the soybeans and soak them overnight. 2. Press Haitian soybean paste, sweet noodle sauce, sesame sauce, and Pixian bean paste according to 1:1:

1:1 ratio and homogeneous. 3. Put oil in the pot, put green onions and ginger, star anise and stir-fry the pot, put in the soybeans and stir-fry, fry for a few minutes to pour the adjusted sauce in, put water and stew the soybeans over low heat, taste whether the soybeans are soft and rotten for ten minutes, and put a few chili peppers if you like to eat spicy.

4. The soybeans are soft and rotten, and the juice can be reduced.

Cooking tips for braised soybeans in sauce.

I have eaten soft and glutinous soybeans in a restaurant, and they are very delicious, and I will never forget them, so I make them myself.

Ingredients: 1 small bowl of soybeans.

Soy sauce 1/2 bowl.

Three tablespoons of sugar.

Big Sauce a.

The preparation of soybeans in sauce.

Wash the soybeans and soak them overnight until they are twice as large.

Pour out the soaked water. Rinse off with water.

Place in a pressure cooker. Add soy sauce, sugar, ingredients, and finally add water, the amount of liquid is not over the soybeans.

The pressure cooker pressed the bean boiling button, and when I heard the "dripping sound", it was soft and slightly salty, and it was done.

How to fry soybean sauce:

Ingredients: 200 grams of dried yellow sauce.

Excipients: 50 grams of green onions, 10 grams of green peppers, 100 ml of peanut oil, 50 grams of shiitake mushrooms (dried), 50 grams of peanuts, 10 grams of red peppers.

Specific steps: 1. Wash and soak the mushrooms for 30 minutes.

2. Cut the shiitake mushrooms, red peppers, green peppers and green onions into cubes for later use.

3. Put oil in the pot, heat it, add the peanuts and fry until the peanuts are slightly yellow.

4. When the fried peanuts are slightly yellow, remove them and set aside.

5. Put the shiitake mushrooms in the pan and fry for a while.

6. Put the dried yellow sauce into the pot and continue to fry, note that it is easy to stick to the pan at this time, and stir-fry frequently.

7. Stir-fry the fragrant sauce flavor and stir-fry the green and red peppers and chopped green onions.

8. Finally, add the fried peanuts.

9. Stir well and remove from the pan.

Soybean paste, also known as soybean paste and soybean paste, is fried and ground with soybeans.

It is made of fermented sauce, which is a traditional sauce in China.

Yellow sauce has a strong sauce aroma and ester aroma, salty and sweet and palatable, used for various cooking methods such as Jiao, stewing, steaming, stir-frying, mixing, etc., and can also be accompanied by meals, clean food, etc.

Preparation of soybean paste.

1. Pick out the broken soybeans and scrub them with water.

2. Soak in cold water until the grains are full and soak overnight.

3. Cooked beans (it is best to steam them if possible), they should be cooked thoroughly, and they will be broken with a slight pinch, but the beans are complete.

4. Drain the water, (don't boil the beans with water), drain a little, dry until you grab a handful of water will not stick to your hands, I use a fan to dry it. The method of homemade soybean paste by the local method.

5. Sprinkle flour and stir, so that each bean is evenly wrapped with flour, you can, no more, 6. Evenly spread it in a dustpan (there is no dustpan with a basket for washing vegetables) with a thickness of 3-5 cm.

7. Wrap up and down with a cotton cloth, do not expose the beans to the outside, clamp them tightly with a circle, and put them in a dark and damp place, with the bottom overhead.

8. The next thing is to wait for mold, about 5 days, during which the surface of the cloth is heated by hand, indicating that it is fermenting, do not open it, the beans will catch a cold when exposed to the outside, and bad black bacteria will grow when exposed to the outside air.

9. It's good to cool down to the touch, about 3-5 days in summer, depending on the season time, you can open a corner on the 3rd day to take a sneak look, the yellow mold is the best, followed by white, black mold can not be wanted, I opened it halfway this time, and the result is black, fortunately, most of it is yellow, so it can be used to remove the black. It is a layer of yellow spore powder to the touch, and it will fly when you shake it slightly, and if this is the case, it will be 90% successful

10. Bask in the sun and break the lumps.

11. Put it in a container without oil and raw water, add cold salt boiling water, the amount of salt is more than that of stir-fried vegetables (too light and easy to spoil, if it is not salty enough, you can add it when stirring later) Pay attention to the dried bean koji and salt boiled water should wait until it cools before operating, otherwise it will be sour.

12. Exposure to the sun, stirring every day when it is cool, hot stirring will turn sour. Dry for at least half a month, and the slimy state will be sunburned. After drying, pour sesame oil on the surface, seal the refrigerator for preservation, take it out when eating, and stir-fry can replace soy sauce.

Note: 1. Beans should be "cooked" and "dried";

2. Cover beans "don't always peek"; "Don't overdo it";

3. Put a little more salt when the sauce is served, "not too light", and it is best to only fill 7 full when the sauce is served (it may swell when drying);

4. When the sauce is served and stirred, it should be "cooled".

China is a big country of sauces, with a wide variety of sauces.

Ingredients are used in cooking. What makes a good sauce? Although the standards and choices are different, there is one thing that chefs agree on, that is, "easy to use".

The so-called "easy to use" is to be under the guidance of the chef's skillful hands, can be used mainly or supplementally, can be used hot or cold, can be used simply and urgently or freely processed, it adds color to the dishes, adds points to the performance of cooking, and sets the essence of a variety of sauces, which can be called the all-round "sauce". Haitian soybean sauce is such a sauce that has been recognized by countless chefs:

1.Rich sauce aroma. The classic sauce is fragrant, and everyone can adjust it, adding flavor and color to your cooking!

2.Whole soybeans. The grains can be seen, the softness and hardness are moderate and dissolve in the mouth, adding points to the cooking process!

3.Versatile and delicious. It is used for steaming, stir-frying, stewing, dipping, mixing, etc., all-round performance, and it is delicious no matter how you use it!

The high quality of Haitian soybean sauce is "easy to use and delicious", which originates from Haitian's big sauce brand, which integrates a variety of sauces and guarantees the quality of the original delicious first sauce

Double Optimal Selection: Selected high-quality soybeans combined with excellent strains.

True Fermentation: Fermented in the sun for months and fully fermented.

Original process: soybean nutrient decomposition is completely retained.

1 Certification. QS mark: The most basic certification mark is the food market access mark;

ISO9000 family standard: ISO9000 family standard is a scientific summary of quality management in many economically developed countries, with versatility and guidance, and is a strong guarantee for product quality;

HACCP Food Safety Certification: It is currently an internationally recognized and accepted food safety assurance system, which focuses on preventing hazards from entering food by design;

From the perspective of product quality, consumers can buy sauces with the above three system certifications;

2 Appearance aroma.

Color: High-quality sauces are reddish-brown, red or yellow, oily and shiny, bright and shiny. Inferior sauces are gray and dull in color;

Odor: Take a small sample and smell it directly, or heat it slightly before sniffing. High-quality sauces have sauce aroma and ester aroma, and no peculiar smell. Inferior sauces have a weak aroma and even rancid or musty taste;

Taste: The high-quality sauce is delicious, soft in the mouth, salty and palatable, with the unique flavor of soybean paste or noodle sauce; Inferior sauces have bitterness, astringency, burnt taste and sour taste;

Posture: The posture is observed in a bright place, and the high-quality sauce is moderately viscous, not dry, and has no mold and impurities. Inferior sauces are too dry or too thin, often with mold, impurities, etc.

3.Where to buy.

It is recommended to buy from major supermarkets or shopping malls, and the products purchased from these formal sales places have shopping invoices, and consumers' own rights and interests can be protected.

Red pepper, Chaotian pepper, ginger, soybeans.

Steps to make chili sauce --

Step 1: Prepare red peppers, bell peppers, ginger, soybeans.

Ingredients. Step 2: I use beans stewed with Artemisia.

If not, you can go to the supermarket and buy about a pound of dried soybeans and soak them overnight;

The next morning, add water to the pot, put a little salt and soaked soybeans, cook until the texture changes, take out, drain the water, dry the water in the sun, and dry the bean skin until it wrinkles, and you can take it back to make stewed sauce. (so as not to soak again).

Cook until noodles. Step 3: Prepare chili, ginger, beans, chop or use tools to help crush.

Ingredients. Mince.

Step 4: Add chicken essence, monosodium glutamate, salt, three taels of white wine, and half a catty of oil. (put more salt) to put the material. Step 5: Stir well, if you feel that there is less oil, continue to add oil, stirring until the oil is absorbed, until the oil is well stirred.

Drain the oil. Stir to combine.

Can sealed. Step 7: You can cover with plastic wrap and a layer of lid, seal it for a month, and you can eat delicious chili stew.

Do you really want to do it? My mom often does:

The following quote from the Home Service Corps:

After the soybeans are cooked, they do not need to be drained, they are placed directly in the jar, covered with a layer of elm leaves on top of the soybeans, and then sealed.

After about a month, when the beans are black and have a layer of hair on them, take out the beans, add some winter melon pieces or radishes to it, and then put some salt, spices, and peppercorns to taste, stir well, and then put it back in the jar, and simmer for another month.

Note: From cooking to cooking, never get oiled, the beans will be bad if they are stained with oil.

Follow-up: What I need is the exact steps, please, thanks.

Preparation of materials. 20 kg of soybeans, 40-60 kg of winter melon or radish, 5 kg of ginger, and 5 kg of salt.

Steps. In mid to late July every year, the soybeans are picked and cleaned, boiled in a large pot until cooked, the soybeans do not need to be drained after cooking, they are directly placed in the jar, covered with a layer of elm leaves on top of the soybeans, and then sealed. After about a month, when the beans are black and have a layer of hair on them, take out the beans, add some winter melon pieces or radishes to it, and then put some salt, spices, and peppercorns to taste, stir well, and then put it back in the jar, and simmer for another month.

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 if you handle them lightly).

3. Pinch 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 and yellow paper to 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 February, 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. Take a container with a lid, which should be larger, because fermentation at room temperature will swell. Break the sauce cube into it, and observe whether there are fimbria inside the sauce cube while crushing it (if there are also fimbria inside, it is because it is not pressed well and there are gaps in it, so it will fail.) 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. Slowly, after about 15-20 days, you will smell the flavor of the sauce, the water and the sauce will fuse, and it will become viscous and reddish black. The miso is ready. The miso is stored in the refrigerator to prevent further fermentation.