How is the soybean paste that rural people love to eat?

In addition to soybeans can be made into these soy products, it can also be used to make soybean paste, if you eat soybeans directly, you always feel that there is no taste, and the taste is also a little light, if you make soybean paste, it will taste better, and it can not only be used to mix noodles and bibimbap, but also add a spoonful of soybean paste to make a delicious food when stir-frying. The method of homemade soybean paste is as follows.

Ingredients: soybeans, millet peppers, sweet noodle sauce, shallots, salt.

Method: 1. First of all, clean the soybeans we have prepared, pick out some soybeans of poor quality, such as bad soybeans and shriveled soybeans, and then put them in a container and add an appropriate amount of water to the soybeans, and soak them overnight in advance, so that the soybeans can fully absorb the water. After soaking, remove and drain the water, and set aside for later use.

2. After cleaning the millet pepper, cut it into sections, clean the green onions, and cut it into long sections for later use.

3. Heat the oil, wait until the oil temperature rises to 5 hot, put the millet pepper and chopped green onion into it, stir-fry the fragrance, and then put the soybeans in and stir-fry evenly, then add the sweet noodle sauce, continue to stir-fry, be sure to make the soybeans evenly coated with sauce, if you like to eat soybean sauce with meat, you can also add some minced pork before the taste will be more unique.

4. Add an appropriate amount of water to the pot, turn to low heat after boiling, cover the lid and stew, wait until the soup in the pot is about to be drained, sprinkle some edible salt and sesame seeds on it and stir it evenly to dry, the soup can be turned off the fire, put aside, wait until the temperature cools down to find a water-free and oil-free container to put it up, you can take it out and eat it at any time when you want to eat, which is particularly convenient.

1. Wash the soybeans and soak them in water overnight, put them in a pot and cook them until soft (keep the grains intact), remove and drain the water.

2. After the soybeans are drained, sieve into the flour and mix well, so that the soybeans are completely coated with flour, and then put them into a net basket with a bottom basin and spread out, cover them with a cloth and put them indoors for fermentation for 3-4 days, and the soybeans will grow a layer of white hairs on the surface of the soybeans, that is, the fermentation will be successful. (The temperature of soybeans is higher at this time.) Cooling is required).

3. Cool the soybeans with an electric fan and then put them in the sun until they are completely dry, boil them with 500 grams of water and salt until the salt dissolves and then let them cool, add the dried soybeans, an appropriate amount of sugar, and ten spice powder, stir evenly and put them into a container, pour sesame oil and cover gauze and let them dry in the sun for about 15 days. The length of time can be determined according to the color of soybean paste (the color can be darkened), stir it with chopsticks every morning and evening when drying, and put it in a bottle and put it in the refrigerator for refrigeration after drying.

Soybean paste method: Heat the oil and fry the soybeans over low heat, turning constantly. Pour the dried soybeans into a clean basin, then add ginger, garlic, peppercorns, cooking wine, chili powder and salt and stir well.

Soak the soybeans overnight, wash them and cook them in a large pot. After scooping up and cooling, roll a layer of flour, spread the inch thickness evenly on the bamboo mat, cover it with a thick layer of fresh artemisia grass, the purpose is to keep warm, prevent flies, and there is the fragrance of artemisia grass after fermentation.

In general, it ferments and matures after three days. The logo is covered with a layer of pili, dark green in color, with a strong bean aroma and a delicate fragrance of artemisia grass. At this time, take it to the sun and break it into small pieces to dry.

Prepare some fresh soybeans, soak them in water for later use, then put the soybeans in the wall breaker to break them, and then prepare some meat filling, put in the green onions, ginger and garlic, stir well, heat the oil, put in the meat filling and fry until fragrant, and then put in the broken soybeans, add seasonings, stir-fry evenly to get out of the pot, and the soybean paste that comes out of this way is very delicious.

First, soak the soybeans in water for a while. Then grind the soybeans into powder and put them in a pot, and add an appropriate amount of salt, sugar, and water to the pot. Cook for a while.

1. Dry soybeans are drained after cooking, coated with flour, placed in an unventilated, cool place, covered with cloth paper, and covered for 3 days.

2. Take it out and knead it into grains, and crush them.

3. After getting it done, expose it to the sun for a while, and the next day under the sun for a while and then half an hour, turn over the sauce yellow and dry it for a while, start to boil salt and boil water, put in two bags of salt, and the salt can be put according to your own amount. After cooling, pour it into the soy sauce that has been laid and start preparing for the sun. After a month of drying, it will turn into a very beautiful soybean paste.

Wash the soybeans, soak them in water for 3 hours, cook them in a pressure cooker, and drain. Spread out and let cool until the surface of the beans is dry. Aspergillus japos is mixed with flour and beans.

Put it in a sieve, cover it with a cotton cloth, leave it at the bottom overhead, let it stand for 6 hours, and keep the material temperature at 35-40 degrees. Until yellow-green hyphae grow on the surface, dry for 2-3 days until the beans are dry. <

1. Wash the soybeans, soak them in water for 3 hours, cook them in a pressure cooker, and drain them.

2. Spread out and let cool until the surface of the beans is dry. Aspergillus japos is mixed with flour and beans.

3. Put it in a sieve, cover it with a cotton cloth, leave it at the bottom overhead, let it stand for 6 hours, and keep the material temperature at 35 to 40 degrees.

4. Grow yellow-green hyphae on the surface and dry for 2 3 days until the beans are dry.

Soybeans are soaked in cold water and then cooked, drained with less water, put flour and stir, then spread in a dustpan and then wrapped in cotton cloth and wait for mold, forming a dark yellow state on behalf of successful fermentation, and then put it into a container, add cold salt water to dry, dry until the surface becomes paste, and finally pour sesame oil and seal it.

Prepare fresh soybeans and grind them for later use, add the ground soybeans to the pot with oil, then add a series of seasonings such as chili flakes and pepper, and boil for two hours before cooking.

First of all, marinate the soybeans, then put them in the pot and stir-fry, stir-fry the soybean oil, and then put some chili noodles and chili sauce and stir-fry evenly, so that it is very flavorful.

When making soybean paste, add some peanuts and beer to it to taste: fry the soaked soybeans until wrinkled, and boil them with green onions, ginger and garlic, peanuts, beer, dark soy sauce, and sugar

Ingredients: Huang Bao contains an appropriate amount of beans.

Excipients: appropriate amount of peanuts, 2 heads of garlic, 2 green onions, appropriate amount of ginger, 1 bottle of beer, appropriate amount of red pepper, appropriate amount of dark soy sauce, appropriate amount of sugar, appropriate amount of salt, appropriate amount of soybean paste.

Production steps: 1. Soak soybeans in advance.

2. Put oil in the pot and cook until it is 60% hot.

3. Fry the soybeans and stir-fry until the soybean skin is wrinkled.

4. Stir-fry. <>

5. Add green onion, ginger and garlic.

6. Half a bottle of beer, an appropriate amount of dark soy sauce and an appropriate amount of sugar.

7. Salt to taste, turn down the heat to medium-low, and stir-fry.

8. Boil for about 15 minutes.

9. Boil soybean paste.

Notes:1. Don't do too much at a time, it will spoil if you can't finish eating, you can put a little more chili pepper into it.