How to make your own soybean paste, how to make your own soybean paste?

In the first step, soak the soybeans in water until they are crushed until they are crushed, about half a day. The amount of beans can be more or less, depending on the container you use to dry the sauce.

Soak the beans. The second step is to cook the beans, drain and cool.

The third step is to mix the beans with dry flour and evenly coat the soybeans with flour.

The fourth step is to find a large cardboard box, put a clean thick cloth on the bottom, and spread the rolled soybeans evenly on the cloth with a thickness of 2-3 cm. Then cover it with fresh yellow artemisia grass, so that the soybeans are not visible.

The fifth step, on the third day, look at the soybean hairiness, and wait until it is full of white and green hairs, and it will be fermented.

Roll over flour. In the sixth step, according to the ratio of 10:1 salt to fermented soybeans, put the beans and salt into the sauce basin, add water to cover, put it in the sun, and cover the mouth of the basin with gauze.

Then get up early every day and stir it again, and after 20 days, it will be basically sunburned. But it's better to get a few more days of sun, and it's better to get a full month of sun.

Begin loading and drying.

The seventh step is to pack up the dried sauce, eat as much as you want, and scoop it as much as you want, so that it can be kept for several years.

There is nothing difficult about homemade soybean sauce, that is, soybeans should be soaked overnight in advance, and then let's take a look at the specific method.

1.Prepare 500 grams of soybeans that have been soaked overnight, pour the soybeans into the fence, clean and set aside.

Prepare a small basin, add a star anise, a cinnamon section, a few bay leaves, and then add an appropriate amount of water, soak for 10 minutes to remove the peculiar smell of spices, so as to release the fragrance.

2.Boil water in a pot, pour in the washed soybeans and cleaned spices, add 3 grams of salt and stir well.

Bring the water to a boil on high heat, then pour the soybeans into a pressure cooker and press for 30 minutes, until the soybeans are cooked until flavorful.

When boiling soybeans, prepare the accessories, cut half of the onion into dices, one piece of ginger into minced ginger, and a few pieces of garlic into minced garlic.

After a few minutes, the soybeans are already soft, pour out the soybeans and chop them for later use.

Put more oil in the pot, pour in the prepared ingredients when the oil temperature is heated to 5, fry on low heat for 3 minutes, fry the ingredients dry and fry the fragrance, pour in the chopped soybeans after turning yellow, keep the heat and fry for 5 minutes, and fry the water in the soybeans.

After 5 minutes, add 15 grams of salt and 30 grams of sugar and stir-fry evenly. Add 10 grams of five-spice powder and continue to stir-fry for 15 minutes to allow the soybeans to fully absorb the juice and flavor.

After 15 minutes, add 10 grams of maltose, stir to dissolve the maltose, add 20 grams of chili red oil and stir-fry evenly, add 3 grams of chicken essence, stir-fry to taste.

Finally, you can put the fried soybean paste in the fresh-keeping box and seal it, take it at any time, the steamed bun noodles are very delicious, the whole production process does not put a little water, it will not be bad for a year, and the chili sauce is added, which is fragrant and spicy and very delicious.

Tomato soybean paste preparation.

How to make soybean paste.

Soak the soybeans in water overnight, then wash and drain.

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Add an appropriate amount of water to the soybeans and pour them into the electric pressure cooker, cook for about half an hour, and crush them with a pinch. Strain out the excess water from the cooked soybeans, pour them into a sieve, spread them out, and let them cool. Wait until the cooked soybeans are cool before sprinkling in plain flour.

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Mix the flour and cooked soybeans so that each bean is covered with flour.

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Spread the floured cooked soybeans evenly. Cover with gauze and ferment in an unventilated place.

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It is a state of fermentation at room temperature 36 degrees Celsius for a day. If you touch the outer layer of gauze, it will feel very hot, indicating that it is fermenting.

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In this kind of hot weather, it can be fermented in two days (3-5 days in low temperatures). Then expose the fermented soybeans to the sun for 1-2 days, so that there will be no white flowers after the sauce.

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The last step is to serve the sauce. Stir 12 kg of cold boiled water and 2 kg of salt until melted, pour in the fermented and dried soybeans, stir slightly, and then cover. Expose it to the sun for at least 15 days, and dry it until it is paste-like in the picture to make a variety of delicious sauces.

1. First of all, put the prepared soybeans into the water to foam, the soaked beans, the whole body is swollen, and the bean skin is broken, and then the bean skin is picked out and the beans are cleaned.

2. Light a fire in a large pot and put the soaked beans and water into the pot to boil. The water should not be too little, so as not to paste the bottom, and not too much, so that the cooked beans will be thin. If you put less water, you can add it halfway, pay attention to the heat, and add some water if you find that there is a paste fragrance.

The beans are red after cooking, and the more red they are, the better the beans, and the sauce will be fragrant.

3. Crush the boiled beans with a pestle, and do not have watercress. You can also use a manual shredder to crush the beans, so that the beans are crushed just right, and it saves effort. The chopped beans are placed on the plate and thrown hard, and the beans are thrown together to make a sauce block, and the broken sauce block will not crack.

4. Wrap the sauce cube in newspaper and wrap it around the outside to prevent the newspaper from cracking. The sauce cubes are then placed in a slightly warmer place in preparation for fermentation. Just at the end of the kang, make a little room and place the sauce cubes. It should not be too hot, then the sauce will be too dry and will not ferment.

5. Generally, the sauce will be fermented for two months, and the pungent smell will be produced after the sauce is made, so the sauce can be opened for cleaning. Because the sauce cubes are fermented, mold is often produced, so if you see mold, Shenhong should not be afraid, it is normal. Brush the sauce cubes with a brush and dry them in the sun.

6. Prepare a porcelain jar, put the dried sauce cubes into the jar with water as needed, and add salt. Add more salt, it's okay if the sauce is salty, but if it's not salty enough, the sauce will turn into a stinky sauce and it will be difficult to eat. Generally, 10 catties of beans should be put at least 4 catties of salt, of course, it is also related to the amount of water.

7. After the sauce is put into the tank, it still needs to be fermented, and at this time, it should be noted that the sauce to be made is climbed every day, and the sauce pestle is used to hit the tank. It is to stir the mixture in the jar again and again to make the impurities in the sauce float on the surface of the water, and use a spoon to skim off the foam and black acrobatics floating on the surface, so that the final sauce is the cleanest.

8. The sauce jar should be covered with a piece of cloth, and it should be breathable and impermeable to ash. The outside should be covered with a waterproof iron cover. When the sauce is fermented, it should be beaten once a morning, and then it should be dried in the tank, that is, the iron lid should be removed and dried in the sun.

If you don't dry the jar, the sauce will have a terrible smell and will not taste good. On rainy days, pay attention to waterproofing and do not let rainwater enter the tank.

9. The sauce will be yellow and red, and the sauce will have a strong aroma and can be eaten.

Before making soybean paste, the prepared soybeans should be cooked, and other ingredients needed to make soybean paste are chili, ginger and garlic, sweet noodle sauce, sugar, etc., you can also add some of your favorite materials, mix the boiled soybeans and other materials and fry them, fry until the water is boiled dry, and the soybean paste can be put into the jar for preservation after it is done.

Soybean paste, also known as soybean paste, soybean paste, is a traditional sauce in our country, made by fermentation after frying and grinding soybeans, soybean paste has a strong sauce fragrance, 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.

Soybean contains mainly protein, flour contains more starch, protein dough and starch exist at the same time, which is more suitable for the reproduction of a variety of beneficial molds, and the bacteria produce a large number of various enzymes, so that various nutrients in the raw materials are fully decomposed and produce a soybean paste with a unique flavor.

Soybean paste is rich in high-quality protein, which can not only increase the nutritional value of the dish when cooking, but also generate amino acids under the action of microorganisms, which can make the dish present a more delicious taste and have the effect of appetizing and aiding food.

The soybean paste is made as follows:

Ingredients: 200 grams of dried soybeans, 800 grams of chili peppers, 350 grams of cooking oil, 300 grams of salty sweet noodle sauce, 50 grams of salt, 20 grams of sugar, 2 caps of high liquor and some home-style spices.

Method: 1. First of all, we prepare 200 grams of dried soybeans, pick off the bad beans inside, then wash them with water, and then add water to soak the soybeans overnight.

2. The next day, control the soaked soybeans and pour them into the boiling pot, and add more water when cooking the soybeans, so that the beans can be boiled. Bring to a boil at first, and when it comes to a boil, remove the lid to prevent the pot from overflowing. Cook until the beans are soft but not rotten, and the beans are still in perfect shape.

3. Prepare another 800 grams of fresh red pepper to wash and dry. Pepper we had better choose this kind of line pepper, water water, when boiling beans, the water will evaporate faster.

4. Then we prepare some home-style spices, including star anise, cinnamon, bay leaves, cumin, green onions, and garlic. With 350 ml of cooking oil, turn on low heat and fry slowly, fry until it is fragrant, until it is like this, the spice turns brown and the oil is removed.

5. After the beans are boiled soft and rotten, control the moisture and control the moisture a little, so that when boiling the beans, it will not cause the kitchen to splash with oil because the water and oil are insoluble. Then control the dry water of the chili pepper and beat it with a meat grinder to add it to the end.

6. Now start boiling the beans, and turn on medium and low heat throughout the whole process. At first, it was in such a state that the liquid of the water-oil mixture, although golden, was not transparent.

7. After boiling for about 40 minutes, the liquid obviously becomes more translucent, and this state is fine. Then add 300 grams of prepared salty sweet noodle sauce, be sure to add sweet noodle sauce, otherwise it won't taste good. Stir to combine.

Still turn on medium-low heat and simmer for another 10 minutes.

After minutes, add 50 grams of salt and 20 grams of sugar to it and simmer for another 5 minutes. In fact, after adding the sweet noodle sauce, you can taste the salt-sized one.

9. After another 5 minutes, add 2 caps of high liquor. Stir well and simmer for another 5 minutes. Once it has cooled, find a clean bottle and put it in the refrigerator to refrigerate.

Ingredients: 1 kg of soybeans, 3 kg of chili pepper, 360 grams of sweet noodle sauce, appropriate amount of salt, appropriate amount of cooked sesame seeds, 800 grams of oil, half a bowl of minced ginger, half a bowl of minced garlic, 2 green onions, 5 slices of ginger, 5 cloves of star anise, 2 slices of cinnamon, 5 slices of bay leaves).

1. Soak the soybeans (soy beans) overnight and <>

2. After cleaning, put it in a pot, add the water that has not covered the beans, then put in two more, five slices of green onions, ginger, star anise, cinnamon, bay leaves, and cook the beans over high heat.

3. Wash the chili pepper, dry it and cut it into small pieces with scissors.

4. After the beans are cooked, remove them and pour them into the drain basket to control the moisture.

5. Put 800ml of oil in the pot, heat the oil to 50% hot, put in half a bowl of minced garlic and half a bowl of minced ginger, and burst the minced garlic and ginger to bring out the fragrance.

6. Pour the chili pepper into the pot, stir-fry with a spatula, 5-10 minutes, fry the chili pepper until it becomes soft, and burst out the fragrance.

7. Put the beans in the pot and continue to stir-fry for 20 to 30 minutes to force out all the moisture of the beans and chili peppers.

8. Add two bags of sweet noodle sauce to the pot, the amount of two bags is about 360 grams, and then add an appropriate amount of salt according to personal taste.

9. Continue to stir-fry for about 30 minutes, stir-fry until the beans are peeled, the water is water, and the oil is oil, which proves that all the water in it has been forced out.

10. Pour in an appropriate amount of cooked sesame seeds, so that the taste will be more fragrant and tasty.

Precautions: The time for stir-frying minced garlic and ginger is about five seconds, and don't stay too long, otherwise the fried paste will affect the taste.

Hello dear, first prepare the raw materials.

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.

Then the steps are as follows:

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.

1. Boiled beans: In mid-to-late July, when a large number of watermelons are on the market, the soybeans are cleaned after selection, and after cooking in a large pot, the beans are spread on a plastic cloth about 5-8cm thick, and they are naturally fermented under warm and weak light, or inoculated with sauce koji, about 7-10 days later, the beans are densely grown with 1-2cm long white mycelium, and the beans are ground into the tank (with a small grinding or stirring machine, no need to clean, bring bacteria into the tank, and ferment quickly).

2. Add watermelon juice: remove the seeds and peel the ripe watermelon and add it to the tank, soak the beans or bean flour, and add the amount of watermelon juice to the submerged beans, and it is best not to add water.

3. Add salt: add about salt per kilogram of dried soybeans.

4. Fermentation: In the high temperature season from July to August, ferment in the sun, cover with multiple layers of gauze to avoid mosquitoes and flies, and cover in time in rainy days to prevent rainwater from entering. Stir daily to ensure even fermentation, and it can be eaten after about a month.