How to make soybean stewed sauce and how to prepare yellow stewed sauce

Red pepper, Chaotian pepper, ginger, soybeans.

Steps to make chili sauce --

Step 1: Prepare red peppers, bell peppers, ginger, soybeans.

Ingredients. Step 2: I use beans stewed with Artemisia.

If not, you can go to the supermarket and buy about a pound of dried soybeans and soak them overnight;

The next morning, add water to the pot, put a little salt and soaked soybeans, cook until the texture changes, take out, drain the water, dry the water in the sun, and dry the bean skin until it wrinkles, and you can take it back to make stewed sauce. (so as not to soak again).

Cook until noodles. Step 3: Prepare chili, ginger, beans, chop or use tools to help crush.

Ingredients. Mince.

Step 4: Add chicken essence, monosodium glutamate, salt, three taels of white wine, and half a catty of oil. (put more salt) to put the material. Step 5: Stir well, if you feel that there is less oil, continue to add oil, stirring until the oil is absorbed, until the oil is well stirred.

Drain the oil. Stir to combine.

Can sealed. Step 7: You can cover with plastic wrap and a layer of lid, seal it for a month, and you can eat delicious chili stew.

Do you really want to do it? My mom often does:

The following quote from the Home Service Corps:

After the soybeans are cooked, they do not need to be drained, they are placed directly in the jar, covered with a layer of elm leaves on top of the soybeans, and then sealed.

After about a month, when the beans are black and have a layer of hair on them, take out the beans, add some winter melon pieces or radishes to it, and then put some salt, spices, and peppercorns to taste, stir well, and then put it back in the jar, and simmer for another month.

Note: From cooking to cooking, never get oiled, the beans will be bad if they are stained with oil.

Follow-up: What I need is the exact steps, please, thanks.

Preparation of materials. 20 kg of soybeans, 40-60 kg of winter melon or radish, 5 kg of ginger, and 5 kg of salt.

Steps. In mid to late July every year, the soybeans are picked and cleaned, boiled in a large pot until cooked, the soybeans do not need to be drained after cooking, they are directly placed in the jar, covered with a layer of elm leaves on top of the soybeans, and then sealed. After about a month, when the beans are black and have a layer of hair on them, take out the beans, add some winter melon pieces or radishes to it, and then put some salt, spices, and peppercorns to taste, stir well, and then put it back in the jar, and simmer for another month.

To <> the preparation of the yellow stewed sauce: 50 grams of oyster sauce, 30 grams of sweet noodle sauce, 150 ml of light soy sauce, 50 ml of cooking wine, 25 grams of salt, 50 grams of sugar, 3 grams of thirteen spices, 2 grams of three yellow powder, 200 ml of broth, stir well.

The braised sauce can be used to stew chicken, as well as cook ribs, meatballs, and other ingredients.

Braised sauce is not the same as soybean sauce.

There is a big difference between yellow sauce and soybean sauce:

1. Appearance. The appearance of the yellow sauce is relatively pure, and there are no other impurities at all. And the appearance of soybean pasteWe look like there are a lot of watercress, so we can distinguish soybean paste and yellow sauce from the appearance.

2. Color difference.

Yellow sauce is generally made by fermenting after frying and grinding soybeans or flour, most of which are reddish-brown or brown, with a strong sauce aroma and ester aroma, salty and sweet and palatable, which can be used to cook various dishes, and is also one of the ingredients for making fried noodles. Soybean paste is a sauce made of yellow celery stove beans as the main raw material, and the dry yellow sauce should be red and yellow, with a strong sauce aroma and umami, without rotten taste.

3. Difference in eating methods.

Yellow sauce must be added to water when you want to eat, dilute it and then eat, while soybean sauce can be eaten directly, in addition, dry yellow sauce is mostly used for the marinade of some meat ingredients, and it is more than guessing mu when it is used as a seasoning, and soybean sauce can be made into fried sauce in addition to being eaten directly, which is the main ingredient for people to eat fried noodles.

No, there is a difference.

Bean paste. The main difference with soybean paste is in the raw material; Taste; production process; Differences in the scope of use.

1) Different raw materials: for bean paste and soybean fiber liquid sauce, these two or ruler foods, are condiments, so there are many differences in eating, which is what we all need to be clear. Yellow sauce has a strong sauce aroma and ester aroma, salty and sweet and palatable, used for various cooking methods such as Jiao, stewing, steaming, stir-frying, mixing, etc., and can also be accompanied by meals, clean food, etc.

And for bean paste, this is a fermented reddish-brown seasoning brewed by the interaction of various microorganisms to produce complex biochemical reactions, which is made of broad beans, koji, salt, and more. At the same time, according to the different habits of consumers, sesame oil and soybean oil are prepared in the production of bean paste.

Monosodium glutamate, chili peppers and other raw materials, and increased the variety of bean paste.

2) Different tastes: If you add chili peppers to the bean paste, you can see the crushed chili peppers, so the overall taste is spicy, which can be eaten directly or stir-fried, which is suitable for people who like spicy food; Soybean sauce as a whole belongs to the flavor of sauce, salty and sweet, of course, there are also spicy destruction, but it is still salty and sweet.

3) Different production processes: The production processes of soybean paste and bean paste are different. Yellow sauce is made by stir-frying, grinding, and fermenting soybeans; The bean paste is made by soaking broad beans in boiling water, peeling off the skin, putting them in a pot to boil, fermenting, and adding chili peppers and spices and pouring them into the jar.

4) Different scope of use: soybean paste and bean paste have different range of use. Soybean paste can be used to cook a variety of dishes and is also a traditional choice for making jajanjangmyeon. Bean paste is mainly used for seasoning when stir-frying vegetables and soups, and it also has the effect of tonifying and invigorating qi, strengthening the spleen and relieving dampness.

How to make the yellow stewed sauce: 50 grams of oyster sauce, 30 grams of sweet noodle sauce, 150 ml of light soy sauce, 50 ml of cooking wine, 25 grams of salt, 50 grams of sugar, 3 grams of thirteen spices, 2 grams of three yellow powders, 200 ml of broth, and stir the base well.

1. Wash the soybeans and put them in a pot to cook, and after cooking, take them out and coat them with flour for later use. 2. Spread the clean paper in the box, and then stuff the floured soybeans in the box and seal it. 3. Observe the beans in the box at any time, when the beans turn from white mycelium to green mold, it means that the beans have been moldy.

4. Soak the moldy beans in salt water and put them in a can, expose them to the sun, and after the beans are fermented, the moldy soybeans can be eaten.

1. Wash the soybeans and fry them in a pot, paying attention to the soybeans to split a mouth, which is the standard for cooking. Crunchy on the palate. This step cannot be omitted, otherwise it will not taste good.

2. Put water in the pot, boil the fried soybeans, cook until the soybeans are soft, and remove the soybeans. Place on top of the panel and chop with a knife. The more crumbled, the better. (Note that soybeans should not be cooked too soft, and they will break if you pinch them hard with your hands, but they will not break if you handle them lightly).

3. Pinch the chopped soybeans into cubes to the size of a yellow brick. Pay attention to compacting, after pressing a few times on the top of the panel, it is convenient to squeeze out the void inside, pay attention to be compacted, otherwise the inside will break.

4. Use kraft paper and yellow paper to wrap soybean cubes. Be sure to use paper, not a crisper box, the paper is breathable and convenient for water volatilization. After wrapping it, put it in the refrigerator fresh-keeping room, about 1-2 months (in the north, it is made in winter, so you don't need to put it in the fresh-keeping room, you can put it in a cool and dry place).

After February, the soybean cubes are fermented at a low temperature, and there is a layer of white fimbria on the surface, and it is very hard to pinch. At this point, it becomes a sauce cube. Remove the torn paper and wash off the remaining paper and fili with water and a small brush.

6. Take a container with a lid, which should be larger, because fermentation at room temperature will swell. Break the sauce cube into it, and observe whether there are fimbria inside the sauce cube while crushing it (if there are also fimbria inside, it is because it is not pressed well and there are gaps in it, so it will fail.) Then sprinkle salt in a container and put in cool boiled water (note that it is cold).

7. Put the container room in a warm place and wait for fermentation, depending on the temperature and the fermentation time is different. About 3-5 days in the first 3-5 days, open the lid, stir with a spoon, and break up the large pieces of sauce. After fermentation, you will find that the sauce is bubbling and becomes larger, the sauce cubes float on top and the water is below, so you should stir it once a day in the morning to facilitate the full integration of the sauce and water.

8. Slowly, after about 15-20 days, you will smell the flavor of the sauce, the water and the sauce will fuse, and it will become viscous and reddish black. The miso is ready. The miso is stored in the refrigerator to prevent further fermentation.