Cooked beans ferment takes a few days, cooked soybean fermentation techniques

Cooked beans also take at least a week at a relatively high temperature.

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.

Cooked soybeans take 1-2 months to ferment when buried in the soil. The fermentation of soybeans is related to the local temperature, the higher the temperature, the shorter the time required for fermentation, and the lower the temperature, the longer the corresponding fermentation time. And during fermentation, you need to occasionally open the lid to ventilate, if the soybean water has no peculiar smell, it means that the fermentation is successful.

Cooked soybeans are fermented into soybean water, which is rich in trace elements and nitrogen, so soybean water is beneficial for plant growth.

It can be fermented in 3 to 5 days at high temperatures.

Tempeh uses black beans or soybeans as the main raw material, using the action of mucor, aspergillus or bacterial protease to decompose soybean protein, and when it reaches a certain level, add salt, add wine, dry and other methods to inhibit the activity of enzymes and delay the fermentation process.

Tempeh is a traditional fermented soybean product in China. As early as the Han Dynasty, it was known as being able to "reconcile the five flavors". Tempeh is delicious and has a unique aroma, rich in protein, a variety of amino acids and other nutrients.

Because it is rich in nutrients, it is easy to spoil, and once it is stained with raw water, it is prone to mold. Therefore, it is best to seal it in a ceramic vessel so that it can be stored for the longest time and the aroma will not be lost.

1. Wash the soybeans and soak them overnight.

2. Cook the soybeans, do not pour the water for boiling the beans, add salt and store them in the refrigerator.

3. Soybeans are fermented in a warm place for about 3 days, and the fermentation looks like there is a sticky liquid between the beans.

4. Add salt, chopped pepper, chili flakes, pepper powder, and minced ginger to the fermented soybeans and mix well.

5. Pour in the water in which the beans are boiled and order some liquor.

6. Put it in a crisper box and refrigerate it for about 7-10 days before eating.

1. I didn't weigh the proportion of seasonings, if you are willing to make it, you can adjust it according to your preference.

2. Natto, a popular Japanese anti-cancer food in the past two years, is actually unsalted tempeh, which is super expensive.

3. Tempeh is very nutritious:

It is high in protein and contains a variety of vitamins and minerals, especially vitamin E, which is even higher than other foods. Tempeh is not only highly nutritious, but also has a history of using tempeh in medicine since ancient times. Traditional Chinese medicine believes that tempeh is bitter, cold, non-toxic, and enters the lungs and stomach, and has the effect of relieving surface heat, diarrhoea and detoxification, and can treat wind-heat headache, chest tightness and nausea, phlegm and deficiency.

Soybean polypeptide is a substance produced by microbial enzyme degradation of soybean protein during the fermentation process of soy sauce in tempeh, and studies have shown that soybean polypeptide has a variety of effects such as eliminating fatigue, lowering cholesterol, lowering blood pressure, and regulating insulin. Tempeh also contains soybean oligosaccharides, which include oligosaccharides contained in raw soybeans, as well as several new oligosaccharides produced by soybeans after fermentation, these oligosaccharides are also known as bifidus factors, which can improve people's digestive function, improve the body's immune function, and reduce the production of intestinal toxic substances, thereby preventing the occurrence of intestinal tumors.

The more common black tempeh on the market, its black is protein melanin, which is a brown substance produced during the fermentation process of beans, which is a water-soluble macromolecular substance, which has a function similar to dietary fiber, and has a strong antioxidant function, and has a strong inhibitory effect on the synthesis of carcinogen nitrosamines in the stomach. Soy isoflavones have estrogen-like structures and physiological effects, hence the term phytoestrogens. Soy isoflavones are a trace amount of active ingredient found in soybeans.

Studies have shown that the isoflavones in soybean fermented products have higher physiological activity than those in raw soybeans, and soybean isoflavones can be anti-tumor, anti-aging and prevention of senile capillary brittleness.

4. Eating tempeh is good for health, but the salt content of the outside products is too high, and it is easier to control and more beneficial to health if you make it yourself.

5. A friend asked how to eat this dongdong, hehe stir-fry, porridge, bibimbap, and noodles can be eaten.

The high temperature room can generally be fermented in 3-5 days, and the temperature and humidity must be well controlled.

Dear, I'm glad to answer for you: Can you ask for fermented beans for a year Answer: You can't eat it anymore, because the sauce beans are enough to ferment the seasoning food, you know, this kind of sauce beans are fermented, can only be eaten in a short time and used as soon as possible If the time is placed for more than a year, plus the saltiness is not enough, it will be fermented again, and the surface will form white mold or yellow-green mold, at this time the sauce beans should be forbidden to eat, it will have a damaging effect on the human stomach, once poisoned, the trouble will be big, So don't be reluctant to throw it away, let alone eat it.

The production process of miso is not complicated, after the main ingredient is fried and stir-fried, it is boiled once, cooked thoroughly, crushed into fine particles (it is okay not to crush), and made into a certain shape of sauce blank, which is naturally fermented, and the fermented raw blank can be stored for a long time. When it is necessary to make the sauce, put the raw blank in the sauce jar, add a certain proportion of salt and water to stir up, put it under the sun to dry, and ferment until it is completely thick and has the flavor of the sauce can be eaten.

Soak soybeans in water for 2 3 hours before boiling, and boil for 10 minutes after the water boils. Soybeans that have not been soaked in water will not be cooked until they are cooked for 40 to 50 minutes. Unsoaked soybeans are dry and do not cook easily, so they take longer.

Soaked soybeans can be cooked in a pressure cooker in just ten minutes, in an ordinary pot it takes more than twenty minutes to cook in a Chinese fire, and dried soybeans take about an hour to cook in an ordinary pot. <

Soak soybeans in water for 2 3 hours before boiling, and boil for 10 minutes after the water boils. Soybeans that have not been soaked in water will not be cooked until they are cooked for 40 to 50 minutes. Unsoaked soybeans are dry and do not cook easily, so they take longer.

Soaked soybeans can be cooked in a pressure cooker in just ten minutes, in an ordinary pot it takes more than twenty minutes to cook in a Chinese fire, and dried soybeans take about an hour to cook in an ordinary pot.