How to cook stuffy beans? How to make soy beans delicious is simple

Braised soybeans in sauce. Ingredients: dark soy sauce, appropriate amount, light soy sauce, appropriate amount of salt, appropriate amount of soybeans, two bowls of soybeans, a handful of chopped green onions, 5 slices of ginger.

3 dried red peppers, 1 bell pepper, Sichuan peppercorns, appropriate amount, rock sugar.

The preparation of soybeans in sauce.

Soak the soybeans well and rinse well.

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Prepare chopped green onions, shredded ginger, Sichuan peppercorns, and dried chilies.

It is better if there are green sesame peppers.

If you like spicy food, put more red peppers.

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**, an appropriate amount of vegetable oil, first put in red pepper and peppercorns, stir-fry until fragrant, then add chopped green onion and ginger, stir-fry until fragrant, and then put in soybeans.

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Fry until the color of the soybeans turns yellow and the moisture is reduced, add light soy sauce to taste, dark soy sauce to adjust the color, rock sugar to improve the freshness, add a little salt, stir-fry a few times, add water, bring to a boil over high heat, simmer for 20-30 minutes, and the soybeans are soft and rotten.

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Bell peppers cut into small pieces.

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After the soybeans are soft and delicious, drain the soup over high heat, add bell peppers and stir-fry, and you can also put carrot cubes to make the color look better.

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If you don't add water, it's okay to fry slowly on low heat, soybeans are fried dry, fried into small pieces, fried soybeans are also very delicious

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The recipe for stuffy beans.

1 chili washed well.

2. Use knives and scissors, as long as you can chop them, and you can use a crusher if you are troublesome.

3Pour in the unlucky beans.

4Pour in the salt, first to the first part, the other part to keep the seal.

5 Pour in the sugar and pour it all in.

6 And when the wine is poured in, a part of it should be kept and sealed.

7. Mix well. 8Bottle, sprinkle the wine evenly on the surface.

9. Salt should also be sprinkled evenly on the surface.

10. The mouth of the container should not be too full.

11 beans will still go to **, to leave space.

12 mouths are tightly sealed. It should be left for at least a month before eating, but the longer it lasts, the better it will taste.

Ingredients: 150g of wet soybeans, appropriate amount of chopped pepper, appropriate amount of steamed fish soy sauce.

Steps:1. Select dried soybeans, remove inferior soybeans and impurities mixed into soybeans, and then soak them in water for 8 hours.

2. Soak the soybeans until the beans are full, the soaking time should not be too long, and the water should be changed when the weather is hot.

3. Soak the soybeans, wash them and set aside.

4. Heat the wok, add the oil, and put the soybeans into the pan.

5. Add an appropriate amount of chopped pepper.

6. Add 3 tablespoons of chili oil.

7. Bring to a boil over high heat, turn to low heat and simmer until the soybeans are cooked through.

8. When the soybeans are fully ripe, reduce the juice over high heat.

9. Turn off the heat and serve.

Sauce beans are a kind of pickled fermented dish that northerners like to make. It is a condiment, appetizing food. Chinese name: sauce bean. Main ingredients: soybeans, salt, monosodium glutamate Taste: fragrant, salty, slightly numb and slightly spicy.

Procedure material. Soybeans, salt, monosodium glutamate and other seasonings.

Method: Wash the soybeans and cook them in a pot (dark red), then place them in a pot or jar and seal them for three days to a week (according to room temperature). When the beans ferment into a layer of white hair, the raw material is ready.

When the weather is good, expose to the sun for three or four days, and wait for all the water to evaporate before eating. If you want to make a sauce, you can cut the cabbage into narrow slices, cut the white radish into strips, stir well with the beans, and then chop some shredded ginger and green onions, and then add an appropriate amount of pepper powder, it is better, at this time, mix with salt, put the jar sealed, two days later, the filament and white film on the beans are all absorbed by the vegetable strips, and they can be eaten when they are crystal dark red, and the radish strips are put into the jar with the fermented beans and sealed for 15-30 days (depending on room temperature). And just like that, a delicacy was born.

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.

Method:1After 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.

The most authentic method of soy beans, the method is simple, you can eat it well, and it is much better than soybean sauce.

Ingredients: red pepper, moldy beans, salt, sugar, white wine, sesame oil.

1. First of all, we wash the prepared peppers, and then drain the water for later use.

2. Chop all the red peppers with a kitchen knife, and if you feel troublesome, you can break them with a food processor.

3. Then we pour in the moldy beans, as shown in the picture below.

4. Then pour in salt and sugar, first add a part of the salt, and the other part should be kept for sealing.

5, and then pour in the liquor and sesame oil Zheng Sunmin, the liquor is also to be left part, keep it for sealing, as shown below.

6, then we use a spoon to stir it, be sure to stir evenly, as shown in the picture below.

7. After bottling, sprinkle the wine evenly on the surface, and the salt should also be evenly sprinkled on the surface.

8. The mouth of the container can not be too full, and the beans will shout to the branch**, and then seal the mouth tightly and put it for a month to eat.

Ingredients: 250g soybeans

Seasoning: Appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of star anise, appropriate amount of bay leaf, appropriate amount of angelica, appropriate amount of fennel.

1. Soak soybeans in advance.

2. Put the soybeans in the pot, add water, and the soybeans can be submerged.

3. Prepare star anise, bay leaves, peppercorns, cumin, angelica and other materials in advance.

4. Put star anise, bay leaves, peppercorns, cumin, angelica and other ingredients into the pot, and add an appropriate amount of salt.

5. Then add soy sauce to color.

6. Cover the pot, bring the wax to a boil over high heat, and turn to the middle to return to the heat and simmer.

7. Wait until the soup is dry.

8. Finally, put it on a plate and serve.

The preparation of the stuffy sauce is as follows:

Prepare ingredients such as bean paste, Sichuan pepper, oil, green onions, ginger and garlic, sugar, salt, and water.

Pour the bean paste into the pan and stir-fry over low heat until the oil comes out and the color turns red.

Add Sichuan peppercorns and continue to stir-fry until fragrant.

Add the remaining oil and stir-fry evenly.

Add the green onion, ginger and garlic and continue to stir-fry.

Add sugar and salt and stir-fry well.

Stir-fry until fragrant, and then store in an airtight container after the sauce has cooled.

Precautions: During the production process, keep the temperature of the pot moderate to prevent the stuffy sauce from being scorched. When adding the bean paste, you need to keep turning it so as not to stick the pot. During the frying process, an appropriate amount of seasonings can be added according to personal taste, such as chicken essence, monosodium glutamate, etc.

Steps: 1. Prepare the ingredients, remove the tips at both ends of the beans, tear off the hard wires, pick them into 5 cm long segments, wash them, soak them in water for 30 minutes, and drain them for later use.

2. Heat the pot, pour in the oil, pour the beans into the pot and quickly stir-fry until the surface changes color, you can adjust to medium-low heat, pay attention to prevent oil splashing.

3. Then pour in a large bowl of water, subject to the beans, cover the pot, and keep the medium and low heat for about 7-8 minutes.

4. Lift the lid of the pot and see that the beans have become soft and the water is almost finished, pour in the prepared bean paste and stir-fry it quickly.

Tips: 1. When the oil is hot, it is easy to splash the oil when frying the beans, so pay attention to splash and scald-proof, and hold the spatula in your right hand and cover it with the lid in your left hand It is a good protection method.

2. The flavor of boiled beans in broth will be better, if there is no broth with water, you can also pay attention to the amount of water that is mainly over the beans, and the boiled beans must be cooked thoroughly before eating, in case of poisoning.

3. When putting in the bean paste, try to leave a certain amount of soup in the pot, which can better make the beans taste and will not stick to the pan.

4. After brewing, the bean paste itself is very salty, and there is no need to put salt when frying the beans.

Many people have eaten soy beans, and many people's memories of soy beans are stuck in childhood, in fact, we can make soy beans ourselves! So how do you make soy beans delicious? Here's an explanation.

1. First of all, the previous boiling and drying of beans were replaced with frying. But this "fried" is not the other "fried", and the "fried" I am talking about is a machine with popcorn. A pot of fried soybeans, soybeans fragrant.

Then heat a pot of oil (choose the accessories to put the soy beans into the pot) I chose beef and shiitake mushrooms, (cut the ingredients into cubes beforehand) and put in the shiitake mushrooms when the beef is almost cooked, and add seasonings such as salt and thirteen spices.

2. Stir-fry the diced red pepper over the heat for nearly 40 minutes, then add sugar and fried soybeans, and continue to stir-fry. After 20 minutes, add the sweet noodle sauce and serve.

Here's how to eat:

1.Use it directly. Take out some of the beans in the sauce and eat them straight at the bibimbap. Our family eats a lot of steamed buns, so we can eat the beans with the sauce in the steamed buns. The taste is delicious, and there are various fragrances such as sauce, mellow, and bean.

2.It is used to stir-fry and eat. This way of eating, it tastes better. Add some soy beans to taste when stir-frying. The taste is even more delicious!

Nutritional value

1.The main components of soybean paste are protein, fat, vitamins, calcium, phosphorus, iron, etc., which are indispensable nutrients for the human body;

2.Soybean paste is rich in high-quality protein, which can not only increase the nutritional value of the dish when cooking, but also produce amino acids under the action of microorganisms, which can make the dish present a more delicious taste and have the effect of appetizing and aiding food;

3.Soybean paste is also rich in linoleic acid and linolenic acid, which are beneficial to the human body to replenish essential fatty acids and reduce cholesterol, thereby reducing the risk of cardiovascular disease;

4.The fat in soybean paste is rich in unsaturated fatty acids and soy phospholipids, which have the effect of maintaining the elasticity of blood vessels, strengthening the brain and preventing the formation of fatty liver.

Suitable for people: The general population can eat severe liver disease, kidney disease, gout, peptic ulcer, low iodine people do not eat or eat less.