How to ferment boiled soybeans, there are several ways to ferment soybeans

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.

Here's how to ferment boiled soybeans to make fertilizer:

1.Add the right amount of water to a clean container, and the amount of water is as good as the soybeans can be completely soaked in the water.

2.Add the prepared soybeans and stir gently to soak the soybeans well in the water.

3.Find a well-ventilated, well-temperature place to place the container and turn the soybeans once a day to mix the starter culture and soybeans well and prevent mold.

4.The fermentation time is generally 2-3 weeks, and when a white mold layer appears on the surface of the soybean and exudes a strong sour smell, it means that the fermentation has been completed.

5.After fermentation, the soybeans are taken out to cool and mixed according to the proportion of fertilizer required.

Note: During the production process, it is necessary to prevent the container from being sealed too tightly to avoid the formation of gas during the fermentation process. At the same time, when digging pits and using soybean water, you need to stay away from flowers to prevent root damage.

Cooked soybeans can be kept in a confined space. It is necessary to ensure the temperature and humidity of the surroundings, so that it will ferment, like the miso of Tohoku.

That's how it works.

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.

5-15 minutes. The soaked soybeans are swelled by absorbing water, and are relatively easy to cook, and the soaked soybeans are placed in an ordinary pot and boiled for about 15 minutes on high heat to be cooked, if they are cooked in a pressure cooker, it is easier to cook the soybeans by pressurizing, about 5-8 minutes.

Stewed spiced soybeans: Remove the soybeans, soak them in warm water for a day, and wash them well. Finely chop the green onion, ginger and garlic, put oil in the pot, wait for the oil to be hot, add the green onion and garlic and stir-fry to make the fragrance, put in water and soybeans to boil, simmer over low heat until cooked, add refined salt and burn until flavorful, and drizzle with sesame oil.

Method of fragrant marinated soybeans: soak soybeans in cold water overnight, remove and wash the next day, wash all the ingredients, pour hot oil into the pot and stir-fry until fragrant. Pour in the soybeans and stir-fry for a while, add salt and sugar to taste, pour in dark soy sauce and water and bring to a boil over low heat and simmer for 30 minutes.

Put the soybeans in a large bowl for later use, chop the green and red peppers, and then add salt, chicken essence, light soy sauce and sesame oil to the soybeans to taste. Add the green pepper and red pepper and stir well.

Soybean stewed pig's trotters: chop large pieces of pig's trotters, soak soybeans one night in advance, and then prepare some spices and green onions and ginger; Do not put oil in the pot, heat it over high heat, and fry the cleaned pig's trotters directly until the skin is slightly yellow, and this process takes about 5 minutes; Add cold water, green onion and ginger, cooking wine, bring to a boil over high heat, blanch the blood and dirt, and at the same time play a role in removing the fish.

Heat the pot, put oil, low heat, stir-fry peppercorns, bay leaves, star anise, cinnamon, ginger slices; Stir-fry the pig's trotters, dip and sprinkle cooking wine along the edge of the pot to increase the flavor and remove the fishy; Then add braised soy sauce, salt, rock sugar and stir-fry, add water that has not covered the pig's trotters, bring to a boil and turn to medium heat and simmer for 40 minutes; At this time, add the soybeans soaked in advance and continue to simmer for 40 minutes; Reduce the juice over high heat and remove from the pan.

Soybeans need to be soaked for three to five hours before making soup, and soaked soybeans will be easier to taste when cooked. Beans don't need to be soaked for too long, unlike soy milk and bean sprouts, soybeans used for soup only need to be soaked and foamed.

Soybeans can be boiled overnight.

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.

1.Boiled soybean soup: Put the cooked soybeans into clean water, add salt, spices, green onions, garlic, tempeh and other seasonings, and cook for another 10 minutes after boiling.

2.Cook soybean porridge: Put the cooked soybeans and rice into the porridge pot, add salt, spices, onion and garlic and other seasonings, and cook for another 20 minutes after boiling.

3.Boiled soybean pancakes: Mash the boiled soybeans, add salt, spices and other seasonings, mix well with flour, then roll out the crust with a rolling pin, put it in a pan, and fry the soybean pancakes.

4.Fried soybeans: Soak the cooked soybeans in water for a while, then take them out, add salt, spices and other seasonings, dip them in a thin layer of starch, put them in the oil pan and fry them, and fry them to produce fragrant crispy soybeans.

Have a great day!

Drain the water after the red beans are cooked. Place at room temperature and allow for natural fermentation. It is best to have a ventilated cover.

The following methods can be used for soybean water fermentation:

1.Use a starter culture.

Pour the soybean water into a clean glass bottle, add an appropriate amount of starter culture (e.g. yogurt, fermented tofu, fermented vegetables, etc.) and shake gently. Close the cap of the bottle, place it in a cool place at room temperature for a day, and wait for the soybean water to ferment into a yogurt drink.

2.Natural fermentation is used.

Pour the soybean water into a clean glass bottle, close the mouth of the bottle, and place it in a cool place at room temperature for about a day. At this time, the natural fermentation bacteria in the soybean water will start to ferment and convert the soybean water into a yogurt drink.

Notes:1During the fermentation process, the containers and tools used should be very clean to prevent contamination by miscellaneous bacteria.

2.During the fermentation process, do not expose the soybean water to the sun to avoid the fermentation process being too fast or producing adverse reactions.

3.Fermented soybean water should be stored in the refrigerator and consumed within three days.