How to ferment cooked beans, there are several ways to ferment soybeans

Ingredients: soybeans, ginger, salt, wine, soy sauce, fresh red pepper and appropriate amount of chopped chili.

1. Soybeans are washed and soaked in cold water for about 4 hours.

2. Cook beans on a pot, the pot should be clean and oil-free, and cook for 20 minutes.

3. After the beans are cooked, separate the beans from the water to keep them hydrated.

4. Then cover the soybeans with thermal insulation film and put them in a warm fermentation night, and then put the boiled soybean water into a clean container and put it in the refrigerator for later use.

5. After one night, the soybeans are fermented well, and the surface will be a little mildew.

6. Add the liquor and mix well.

7. Add salt, ginger and chili pepper and mix well, the chili pepper needs to be broken in a food processor.

8. Then the next step is to pour the water in which the soybeans are boiled into the soybeans.

10. Finally, put the sealed beans in the refrigerator overnight.

The fermentation method of cooked beans is as follows:

1.Allow the cooked beans to cool and then wash.

2.Place the washed beans in an airtight container, add the right amount of water, and add some acidic substances such as vinegar or yogurt.

3.Close the container tightly, place in a warm and ventilated place, open the container every other day, stir it, and reseal it.

4.After 2-3 weeks, the beans will start to ferment. At this point, the liquid in the container is filtered out to obtain a usable fermentation broth.

5.The fermentation broth can be mixed directly into the soil, can be used to soak seeds, and can also be sprayed on the leaves of plants.

When I was a child, I saw my mother do it, directly cover the cooked beans tightly, and wait for a period of time to ferment, the summer fermentation is faster than the winter, the summer is generally about a week, the winter is relatively longer, ten days to half a month We make tempeh to ferment the beans to make it delicious.

Cooked beans should be fermented, directly cover the cooked beans tightly, and wait for a period of time to ferment, summer is faster than winter fermentation, we make tempeh to ferment the beans to make delicious.

First soak the soybean seeds in water for 3 hours, soak until the soybean skin is wrinkled, then put the soybeans in an oil-free pot (with water), boil them with a large and then simmer them over low heat for a quarter of an hour, then let the soybeans cool and crush them with a spoon, then pour the crushed soybeans into the container with water, screw the lid and seal it and then put it in a cool place for fermentation, and after the fermentation is completed, the diluted soybean fertilizer water can be used to water the flowers, and the okara can be buried in the flower pot.

1. How to ferment soybeans to make fertilizer is the easiest way

1. First, soak the soybeans in warm water for about 3 hours until the skin of the soybeans is wrinkled.

2. Then put the soybeans in a clean and non-oily pot, add water and bring to a boil over high heat.

3. Then change to low heat and simmer for a quarter of an hour, so that the soybeans can be crushed by hand.

4. Let the soybeans cool and crush them with a spoon, then pour the crushed soybeans into the container with water, screw the lid and seal it, and put it in a cool place to stand.

5. After the fermentation is completed, soybean fertilizer water can be used to water the flowers, while the bean dregs can be shallow buried in the flower pot.

6. It should be noted that soybean fertilizer water needs to be properly diluted before it can be used.

2. How long does it take for soybeans to ferment.

1. Fermentation time.

The fermentation time of soybeans is generally related to temperature, if the temperature is relatively high, it can be successfully fermented in 2-4 weeks, on the contrary, if the temperature is relatively low, then the fermentation time will be longer, so the specific fermentation time of soybeans needs to be determined according to the actual situation.

2. Precautions for fermentation.

1) When filling soybeans into the container, it should not be too full, generally 8-9 should be full, and the lid should not be tightened too tightly, and a little gap can be left appropriately.

2) If you want to remove the smell of soybeans during the fermentation process, you can generally add an appropriate amount of orange peel and brown sugar.

3) Moldy and hairy soybeans cannot be used for fermentation, and good quality soybeans need to be selected.

4) In order to speed up the fermentation speed of soybeans, it is generally necessary to crush soybeans as much as possible, the more crushed the better, and an appropriate amount of biological starter can also be added to improve the fermentation speed.

5) Placing the fermentation vessel in a place with high temperature, bright light and ventilation can generally increase the speed of fermentation.

Ingredient formulation.

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.

Production process. 1.After removing the soybeans from impurities, soak them in water to swell and steam them until they are paste.

2.Pour the bean material on the mat, mix it with flour and mix it well, spread it to about 3 cm thick, turn it once a day at room temperature 25 30 conditions, let it ferment later, it can grow dark yellow bacteria in about three or five days, 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 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, the cylinder mouth should leave a certain space (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, rain intrusion, and deteriorate, and dry 40 50 a in the sun for the finished product. Features:

It has a unique taste and is an excellent condiment.

1. Cook.

2. Filter water.

3. Cool to 25-30 degrees.

4. Receiving the medicine mother (it can be left after the fermentation, or you can buy it on the street) 5. Closed fermentation (generally 3 to 4 days, different regions) 6. Take out the kneading dough and dry it or dry it.

7. Save or**.

The method of fermenting soybeans is as follows:1. Take a pound of soybeans and wash and soak them in clean water a day in advance;

2. The next day, put it in a steel pot or other container to cook;

3. Scoop up and filter the water;

4. After cooling, mix in half a catty of flour, mix evenly, grab it by hand to form it, spread it into a bamboo flat with breathable bottom, and cover it with a cloth. Then let it ferment in a cool place;

5. Soybeans and flour will begin to ferment, showing heat.

After two days, yellow spots and white hairs will appear on the surface, that is, the fermentation is successful. Remove the cover from above;

6. After returning to room temperature, it can be exposed to the scorching sun, and after three or four days, the soybean can be fermented.

When I was younger, I watched my mom do it. I directly cover the boiled beans and ferment them after a while. Fermentation is faster in summer than in winter.

Generally about a week in summer and a little longer in winter. When we make tempeh for ten days to half a month, we have to ferment the beans to make them delicious.

We take an appropriate amount of raw soybeans and soak them in water for 4-5 hours until the skin of the soybeans is shiny and each grain is very full. Then, rinse the soybeans, pour them into the pot and add water to soften. Do not add salt during the process of boiling soybeans, otherwise it is very bad for the growth of plant roots.

Next, we will put the cooked soybeans in a large container. The container needs to be sealed, preferably with a bucket with a lid. Add water after filling the soybeans, don't add too much water, because the soybeans will produce a lot of gas during the decomposition process, and if the water is too full, it will overflow.

After filling the barrel, it is placed in a sunny place to ferment. During the fermentation process, the lid is opened irregularly to release gases. Fermentation can be completed in about a month in summer when the weather is hot, and the fermentation process is extended when the weather is cooler.

There is an ingenious way to tell if the fermentation is good or not, as soybeans will have a foul smell during the fermentation process. When the lid is opened and the fragrance cannot be smelled, it proves that it has been fermented.

In addition to fermentation, another method is to bury the soybeans directly in the pot, but not too much, because the soybeans generate heat during the fermentation process. If you need too much, it's easy to water to the roots. You can dig 3-4 small holes in the edge of the pot and bury 2-3 soybeans in each hole.

Steaming is key, and it's easy to fail. After making soaked soybeans, they should be steamed over water and should not be boiled in water. Boiling can easily lead to nutrient loss, resulting in natto bacteria without the nutrients needed for growth and fermentation, which will lead to slow fermentation, unsuccessful fermentation within the specified time Blueberries are also known as the "king of berries" not only taste attractive, but also the most important thing is that the nutrients of blueberries are extremely high, rich in a variety of vitamins and trace elements needed by our body, so the name of the king of blueberry berries is not for nothing, blueberries are a fruit with a very high content of anthocyanins, and the habit likes a cool environment.

Do not close the cap too tightly to avoid gas expansion during fermentation. Put it in a warm place, and it can be fermented and matured in about a month in spring and summer. Fermented and ripe soybeans have a sour and rancid smell, in order to avoid this unpleasant smell, we can add some orange peel to the bottle, which can mask the smell well and also increase the fertilizer efficiency.

Put it in a plastic bottle and add an appropriate amount of water. If you want to get rid of the smell during fermentation, you can add some orange peel and brown sugar. Then tighten the cap, don't tighten it too tightly, and leave some seam for air.

Put the soybeans in a glass jar, add an appropriate amount of red pepper, ginger, garlic and salt, stir well, seal and wait for fermentation. Add green peppercorns, shredded ginger, almonds, peanuts and an appropriate amount of salt water to the fermented beans and put them in the jar to seal the mouth of the jar, and you can open the lid and eat it after 45 days. In addition, the place where the cooked soybeans are buried is very close to the root system of crops, which is not conducive to the growth of crops, and it is easy to burn the roots of crops, resulting in weak seedlings and dead seedlings; Of course, if the amount is small and there is a certain distance from the roots of the crop, there is no need to worry about burning the roots.

There are many kinds of fertilizers for ginger, namely compound fertilizer, urea, phosphate fertilizer, nitrogen fertilizer, soybean, soybean meal, crop straw, etc. The difference of general fertilizer, or the fertilizer applied at different stages of ginger growth, has a great impact on the yield per mu of ginger.

At this time, you can choose to use some glass containers, and then cook the soybeans and then roll them with a rolling pin, and finally let them cool, and put them in plastic bottles.

It is better to ferment in an airtight bottle, so that the fermentation speed is very fast, and it is not easy to enter some others.

Wooden barrels or glass jars are fine, as long as they can be sealed and do not come into contact with the air.

Cook the beans quickly (microwave version).

It is suitable for lazy people to cook beans, simple and fast.

Ingredients: A variety of beans.

Quick cooking beans (microwave version) preparation.

Rinse the beans in advance and soak them in water for two hours, then freeze them in the refrigerator.

When eating, take it out and add water, adding enough microwave to medium heat for 30 minutes at a time.

Tip 1 This method does not need to add water halfway and can maintain the integrity of the beans, and it will be very good to make red bean desserts.

2. I like to eat sweet, add sugar after half an hour, and continue to heat in the microwave for 20 minutes.

3. Control the time by yourself, if you like to be glutinous, it will take 40 minutes, and the taste of 30 minutes is about the right amount after the beans are cracked.

No matter what beans are boiled, it is not right to cook them directly in the pot, learn this little trick, do one more step, the beans are boiled in 10 minutes, saving fire and time, which is particularly convenient. Below, I will share this little trick of cooking beans quickly with you, interested friends can take a look, boiled red beans, boiled mung beans can be.

Red bean porridge] Ingredients required: red beans, brown sugar, water.

Step 1: Put the red beans in clean water and rinse them, remove them and control the moisture.

Step 2: Put the red beans in a clean sealed bag, drain the air, and put them in the refrigerator for 2 hours.

Step 3: After freezing, take out the red beans, put them in a clean pot, and pour in an appropriate amount of water.

Step 4: Bring to a boil over high heat, switch to medium-low heat, and simmer for 10 minutes until the red beans bloom.

Step 5: Finally, sprinkle in an appropriate amount of brown sugar, stir well and melt, then turn off the heat and serve.

Cooking Tips:

No matter what kind of beans you cook, if you want to boil and boil them quickly, you must learn this little trick, which is to wash the beans and put them in the refrigerator to freeze, so that after taking them out, it will be easy to boil and boil and bloom when you cook them in the pot.

I think the best way to cook the beans quickly is to soak the beans in warm water first, if it is a new bean, that means that the beans of the year are soaked for four hours, and if it is an old bean, it must be soaked for eight hours, so that the soaked beans can be cooked and delicious.

There will be some differences in the cooking methods of different types of beans, and some are particularly difficult to cook, such as black beans and red beans, which should be soaked in advance. Soak for a longer time, and cook it a little faster. Others will put the beans in the refrigerator and freeze them.

It seems to cook quickly when it is cooked. Or stir-fry in the pan ahead of time.

How to cook soft beans quickly.

1.Boiled or soaked first, then refrigerated mung beans, soybeans, red beans, etc., boiled, cooled, and then put into the freezer for 2 hours, take out and cook again, can quickly cook rotten.

2.Legumes such as mung beans, soybeans, and red beans are generally not easy to boil, but as long as they are boiled first, put them in the refrigerator after cooling, and take them out after half a day, they can be boiled.

3.Beans should be classified, red beans are generally soaked for 4 hours, and mung beans are generally soaked for 1 hour. After soaking, put it in the refrigerator for one hour, then put water on high heat to boil, turn to low heat after the water boils, and it will be fine for 1 and a half hours.

4.Stir-fry first, then boil the wok, wash and remove the oil, and put the beans in the cold pan. On low heat, stir-fry quickly and without stopping. Stir-fry until the beans change color slightly, about 2 minutes. The hot beans are then boiled in hot water prepared in advance, and they bloom easily.