How to make fermented soybean chili paste?

Soybean hot sauce. <>

Ingredients: Soybeans.

Cayenne pepper ginger.

Dark soy sauce and salt oil.

Preparation of soybean hot sauce.

Soybeans are washed, soaked and cooked.

Scoop up the soybeans and keep the soybean water.

Pepper, ginger finely chopped.

I use canola oil, anything.

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Soy sauce. <>

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Dark soy sauce. <>

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Pour oil into a pan and stir-fry ginger until fragrant.

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Add chili peppers and sauté until fragrant.

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Add soybeans and stir-fry.

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Add dark soy sauce, light soy sauce and salt.

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Add soybean water.

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Grunted all the time......Goo, goo, goo, goo.........

Turn the bottom often, don't be confused.

The soup is drained, that's it, let it cool, and bottle it!

Boil the noodles, blanch some greens, add some soybean hot sauce, pour some soy sauce, drizzle some sesame oil, and then adjust the saltiness!

Let's mix and eat! Don't bite your tongue .........

You can also sandwich hot steamed buns, oops......Absolutely ......

Do it once, eat it for a long time, and it is definitely an artifact ......

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Tips: It's improved, it's simpler, but it tastes good.

You can add whatever you want, just like it.

2.Spicy maniacs can also use chili peppers as the main ingredient, less soybean paste, or boiled or fried peanuts.

3.Try to use the soy sauce soy sauce as well as possible, and the flavor of the sauce mainly depends on them.

4.You can also use sweet noodle sauce and dry yellow sauce, mix together, and dissolve it with soybean water, so you don't need to ...... soy sauceThat's fine, I did it last year and the year before that!

Method 2: Preparation of soybean chili sauce.

Soak the soybeans overnight in advance, or throughout the day. After that, the pressure cooker is pressed. Let cool.

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Wash the peppers. Pepper seeding. Millet pepper destemming.

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Pepper crumble or chop. wine, mix well. Mix well with salt.

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Mix the soybeans well. Sesame oil, sugar. Mix well. Mix well with monosodium glutamate.

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Bottling and fermentation for two days. Can't be overfilled.

Tips:

The main ingredients, soybeans, sharp red peppers, the soybean chili sauce that comes out of this way is particularly delicious.

Ingredients: soybeans, sharp red pepper.

Excipients: sesame oil 150g soy sauce (dark soy sauce) appropriate amount, minced ginger appropriate amount, minced garlic appropriate amount, cooked sesame seeds.

Method: 1 Soak the soybeans for 2 hours, chop the fresh sharp peppers (must be very spicy), or use scissors to chop them, and chop the ginger and garlic into minced pieces.

2 Simmer the soybeans in a pressure cooker, drain the soybeans and set aside the water.

3 Heat the oil, pour in the minced ginger and garlic and stir-fry until fragrant, then add the chili pepper, stir-fry for 1 minute, then pour in the soybeans, stir-fry together for 2 minutes, and finally add the water that just cooked the soybeans, cover the ingredients in the pot, then add dark soy sauce, simmer over low heat until the water is basically dry.

4 Then, add the sesame seeds, stir-fry evenly, and you're done.

Note: The amount of chili pepper can be added and adjusted according to your taste. 2.

If you like salty children's shoes, you can add a little more salt, and if you like the rich flavor, you can also add a little sugar. In short, you can adjust it to your favorite taste. Make a large bottle that you can put in the refrigerator and eat slowly.

1. Pick out the broken soybeans and scrub them with water.

2. Soak in cold water until the grains are full, and I soaked them overnight.

3. Cooked beans (it is best to steam them if possible), they should be cooked thoroughly, and they will be broken with a slight pinch, but the beans are complete.

4. Drain the water, don't boil the beans in water), drain a little, dry until you grab a handful of hands and there will be no water sticking to your hands, I use a fan to dry it.

5. Sprinkle with flour and stir, so that each bean is evenly wrapped with flour, and it's fine, no more.

6. Evenly spread it in a dustpan (there is no basket for washing vegetables in a dustpan) with a thickness of 3-5 cm.

7. Wrap up and down with a cotton cloth, do not expose the beans to the outside, clamp them tightly with a circle, and put them in a dark and damp place, with the bottom overhead.

8. The next thing is to wait for mold, about 5 days, during which the surface of the cloth is heated by hand, indicating that it is fermenting, do not open it, the beans will catch a cold when exposed to the outside, and bad black bacteria will grow when exposed to the outside air.

9. It's good to cool down to the touch, about 3-5 days in summer, depending on the season time, you can open a corner on the 3rd day to take a sneak look, the yellow mold is the best, followed by white, black mold can not be wanted, I opened it halfway this time, and the result is black, fortunately, most of it is yellow, so it can be used to remove the black.

**The second batch I did, it was very successful, it was a layer of yellow spore powder to the touch, and it flew up with a slight shake, if this is the case, it will be 90% successful. . .

10. Bask in the sun and break the lumps.

11. Put it in a container without oil and raw water, add cold salt boiling water, the amount of salt is more than that of stir-fried vegetables (too light and easy to spoil, if it is not salty enough, you can add it when stirring later) Pay attention to the dried bean koji and salt boiled water should wait until it cools before operating, otherwise it will be sour.

12. I put a little too much water here, exposed to the sun, and then stir every day when it cools, and the hot stirring will become sour. Dry for at least half a month, and the slimy state will be sunburned. After drying, pour sesame oil on the surface, seal the refrigerator and store it, take it out when eating, stir-fry can replace soy sauce, it is very fresh.

13. Day 16.

Note: 1. The beans should be "cooked" and "dried";

2. Cover beans "don't always peek"; "Don't overdo it";

3. Put a little more salt when the sauce is served, "not too light", and it is best to only fill 7 full when the sauce is served (it may swell when drying);

4. When the sauce is served and stirred, it should be "cooled".

The first step is to wash the soybeans and soak them. Soak the soybeans for a day, let the water fully enter the soybeans, and soak the soybeans inside.

The second step is to steam in the pot. Put the soaked soybeans into a pot and steam until they are cooked.

The third step is to crush the soybeans. Take out the steamed soybeans, place them on a cutting board, and crush them with a rolling pin.

Step 4: Add the koji and add salt. Put the crushed soybeans in the jar, add the koji to the inside, and stir well. Add more salt, and add more salt.

Step 5, add water and place. Add water to the jar and cover the soybeans. Then seal the lid and it will be ready to open after two months.

1) On days with continuous sunny weather, take a pound of soybeans and wash and soak them in clean water one day in advance. 2) The next day, put it in a steel pot or other container and cook it for as long as possible. 3) Scoop up and filter the water and put it in a cool place to cool it.

4) After cooling, mix in half a catty of flour (raw), mix evenly, grab it by hand and basically form it, spread it into a bamboo flat that can breathe at the bottom (no need to have large holes, not sealed), and the thickness is as thick as the palm. Cover with a cloth or something else, and cover it tightly. Then let it ferment in a cool place.

5) Soybeans and flour will begin to ferment, showing heat, don't be too curious to open it frequently, be careful that it catches a cold. After about two days, yellow spots and white hairs will appear on the surface, and the fermentation will be successful. At this time, the temperature is very high, and heat dissipation is carried out:

Remove the cover above, you can turn the soybean pieces over, and put the bamboo flat in the air, otherwise there will be water accumulation underneath because of the heat. 6) After returning to room temperature, you can get exposed to the scorching sun, and the drier the sun, the better, at least three or four days. If it is a rainy day at this time, it is the most troublesome, and it is likely to be wasted.

7) Sun-dried watercress has a peculiar fragrance, and you can know whether it is good or bad when you smell it. If you're not in a hurry to make bean paste, you can save it away at this time. 8) If you wish to make soy sauce right away, take two salts.

And boil more than a pound of pure water in advance for later use, and make it cool to room temperature. Put the salt into the watercress and gradually add the water, and the thickness can be controlled by yourself. You can add no other ingredients, or you can add chopped red peppers, ginger, etc. at this time.

Don't be too runny, and don't be too dry. It looks a little thinner than the bottled bean sauce on the market. 9) Take one or two glass bottles that can be sealed, mix the following watercress into it, and fill it with three-quarters, otherwise it will overflow later.

10) There are two ways to make bean paste.

Method 1: Add one or two taels of sesame oil to the bottle, then seal it and store it in a cool and shady place for two weeks or more. This method is simple, and the bean paste is very fragrant.

After opening, the debris on the oil surface is removed and it is ready to eat. The longer you store it, the better it will be. Method 2:

Put the bottled watercress in the hot sun, cover it with gauze to prevent insects, and do not seal it. The more transparent the sun, the better. You can taste it in the middle and see if it's ripe.

At this time, if it is a rainy day, it is very likely to fail.

1. Wash the soybeans, control the moisture, fry them in a wok, put them in a frying pan (put peppercorns and dried peppers together), and grind them into powder with a food processor after frying. Add a little sugar, add enough salt and mix well.

2. Wash the peppers, cut them into small pieces, beat them into a paste with a food processor, mix them into the above soybean flour, add an appropriate amount of rice wine, and mix well (note: no need to add water, only mix with pepper paste and rice wine). The inside of the soup spoon in the picture was made two months ago, and the color is obviously different from the new one.

3. Bottle, store at room temperature and in no direct sunlight (cap, but do not seal, remember.) I have removed the plastic ring of the bottle cap seal). It can be consumed after one month.

Such a room is still relatively simple conditions, and it takes about 40 minutes to set a set before putting the magazine in the house as a deputy Hu, and then work. Ten or so flour to stir and stir evenly, and then use less grain about 40 or less, silly. Plastic film on the re-hair.

It should be better for driving schools to consult on the management of the results. ，

1. Wash the soybeans, soak them for a few hours or overnight, add water to boil, and cook until the soybeans are soft, and it's OK.

2. Remove the boiled soybeans and let them cool.

3. Mix with flour. Mix the flour evenly with the soybeans and mix well.

4. Spread the floured soybeans evenly on the bamboo plaque, cover it with a clean towel or cloth, place it in a cool place, and wait for the soybeans to become moldy.

5. In fact, the process of soybean mold may be the fermentation process, it will take about a few days, during this period, there will be a lot of heat, from time to time to touch the covered towel with your hands, and so on can not touch the temperature, basically fermentation or mold, at this time, open the covering, you will see that the soybean is covered with a layer of army green mold, which is considered moldy. The first and most crucial step in making soybean paste is completed. The second step is to dry the beans.

Bask the moldy beans in a big sun and break them apart.

1. If you put the sauce right away, you can dry it for a day.

2. If you don't want to put the sauce right away, dry it more and dry it, the moldy beans can be stored for a period of time and can be sent to relatives and friends in distant places.

The third step is to add the sauce.

1. Under the sauce, you must wait for the moldy beans to cool down, otherwise, the soybean sauce is easy to sour. Bask the moldy beans in a big sun, leave them overnight, and put the sauce the next morning.

2. Prepare a container for the sauce in advance, preferably a large-mouthed container. Cleaned, no raw water, no oil. Put in the moldy beans, add salt, add cool boiled water, stir well, cover the bottle with glass or gauze, and let it dry in the sun.

3. Every evening or early morning, wait for the sun-dried sauce to cool, stir up and down with a clean tool, if you want the beans to be rotten, you can also use a special tool to press continuously when stirring.

4. Keep repeating stirring, drying, stirring, and drying every day until the soybean paste turns black, becomes dark brown, and the sauce is fragrant, and the soybean paste is ready, this process takes many days.

The fourth step is to seal the sauce.

If you make pure soybean paste, at this time, even if it is done, the soybean paste will be bottled into bottles, pour a thick layer of sesame oil on top, and put it in a cool and dry place, after a while, it will be more fragrant.

Soybean chili sauce method

Ingredients: 500 grams of dried soybeans, 200 grams of flour, 80 grams of salt, 500 grams of water, appropriate amount of chili pepper, ten spice powder, sugar and sesame oil.

Method] 1. Wash the soybeans and chili peppers, 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 wrapped in flour, and then put them into a 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 surface of the soybeans grows a layer of white hair, that is, the fermentation is successful (at this time, the temperature of the soybeans is high and needs to be cooled).

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 on top and cover the gauze and let it dry in the sun for about 15 days.