How to make bean paste how to mold bean paste? Douban

Soak the soybean water first, and then use a pressure cooker.

Or boil it in an electric cooker, drain the water, put it on a wooden board or bamboo curtain to cool, and then mix in dry flour directly, so that the watercress is all dipped in flour, flattened to a thickness of half a centimeter to 2 centimeters, covered with white paper and let it ferment. Rural areas are generally covered with a shrub branch called ** branch, which generally hairs in 2 to 3 days, and it takes about a week for the beans to really get through the hair. The coat color is white, yellow, and black.

It is best to count white and yellow hairs, if it is black hair, it is because the temperature is too high. If the temperature is low, you can use a quilt to cover it, and you can remove the hair if you have it, and let it shine through. Take advantage of the sunny weather to dry the hairy watercress, dry as much as possible, put it in a bottle for later use, and then put the red pepper.

Ginger, Dahe. Wash, dry and finely chop. Put it in a large basin, add dried bean paste, watermelon, a little white wine and salt and pour it together (one pound of watercress and one or two salts), put it in a glass bottle, press the watercress tightly, screw the cap tightly, and seal it at room temperature for several months.

A few months later, the watercress became white-brown and bean paste.

It's done, and the sauce that does this is called yin sauce.

Another method: use a porcelain jar, wash and dry, pour cool boiled water into the jar and put salt (one or two salts of a pound of dried bean paste) pour the spare dried bean paste and watermelon into the jar, the salt water is 1-2 inches higher than the bean paste, and wrap the mouth of the altar with gauze to prevent small insects and flies.

fly in, otherwise it is easy to grow maggots; It is also necessary to prevent rainwater from entering the jar and causing the sauce to become moldy and spoiled. If there is the sun, the sun is the best in June, sometimes the bean paste in the altar is gurgling, such as boiling water, at this time it is necessary to stir it often with chopsticks or sticks, and the sauce is made in about two months. This sauce is the sun-dried sauce, and the sauce is reddish-brown in color and delicious.

Make your own bean paste, no master who has made bean paste for decades has taught it, it's best not to make it yourself, this process of bacteria is very important, once the link goes wrong, the whole dish can't be eaten.

If you don't clean it, you can go down directly, and this should be okay, because it's already cleaned when you do it.

If there is no watercress moldy, then whether it is cleaned or not, it can no longer fall. The sauce that comes out is not edible.

Can you drop it directly without soy milk without cleaning? No, I definitely have to clean it and then drop it to get a better effect, this kind of hygiene is good.

If the mold bean is not clear, it can also be directly reduced, and the specific operation methods are experienced.

Pixian Douban. It is necessary to peel and screen broad beans, and then ferment them, and the semi-finished products that are fermented are called moldy bean paste. Moldy bean paste is a delicacy, and there is also bean paste.

It must be moldy, so that it can make delicious bean paste, and make tofu.

Pretty much the same process.

Be sure to cook it over high heat when eating. The mold on the watercress should be cleaned, and there will be a lot of mold ash after the watercress is fermented, and the layer of mold ash on the surface should be washed off before soaking. In this way, a good bean paste can be made.

The bean paste is moldy and cannot be eaten, and it has gone bad. It refers to the physical changes in the bean paste and the spoilage and deterioration that occurs under the action of microorganisms, including various enzymatic and non-enzymatic changes in the composition and sensory properties of the bean paste and the contamination of inclusions, so that the bean paste reduces or loses its edible value.

Bean paste is a more commonly used seasoning in condiments, and the raw materials are broad beans, salt, chili peppers and other raw materials to make sauce. The main ingredients of bean paste are protein, fat, vitamins, calcium, phosphorus, iron, etc., which are indispensable nutrients for the human body; Bean paste is rich in high-quality protein, which can not only increase the nutritional value of dishes when cooking, but also produce amino acids under the action of microorganisms, which can make dishes present a more delicious taste.

Moldy bean paste is a traditional food made by natural fermentation with tofu as the main ingredient and added with red yeast rice, salt and other seasonings. Its unique taste and nutritional value make it widely eaten in the southern part of China. The following will introduce the production method of moldy watercress.

First of all, you need to prepare the tofu and red yeast rice. Cut the tofu into small pieces and blanch them in boiling water to remove the beany smell and excess oil. Place the blanched tofu cubes in a dried bamboo pot, sprinkle the red yeast rice evenly over the tofu cubes, and mix well with salt.

Then, place the bamboo pot with the lid in a cool and ventilated place to allow the tofu to ferment naturally.

Secondly, attention needs to be paid to controlling the temperature and humidity during the fermentation process. If the ambient temperature is too high or the humidity is too high, moldy bean paste is easy to breed and deteriorate bacteria. It usually takes 6-7 days for the moldy bean paste to fully ferment and mature.

At this time, you can open the lid to check whether the aroma of the tofu is strong, and you can taste whether the taste is moderate.

Finally, the moldy watercress needs to be dried and stored. Take out the mature moldy bean paste, dry it for 2-3 days, wait for the surface to dry thoroughly, insert it into a string with wooden chopsticks, hang the hand liquid in a ventilated and dry place, and store it in a dry and cool place. The moldy watercress stored in this way can be stored for a long time, and an appropriate amount can be taken out when eating.

In short, making moldy watercress is a craft that requires skill and patience. Only after continuous trial and exploration can we make moldy watercress with a good sense of mouth, safety and reliability.