How to make soybean paste delicious, how to make soybean paste delicious

Soybeans are also called soybeans, soybean paste is mainly made of soybeans, soybean paste is simple, and varied, and there are many ways to eat. In addition to being eaten directly, soybean paste is also delicious when used for cooking. Soybean paste has a wide range of culinary uses and can also be used to steam pork ribs.

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

Wash the peppers, cut them into small pieces, beat them into a paste with a food processor, mix them into the soybean flour mentioned above, 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.

Bottle and store at room temperature without direct sunlight. It can be consumed after one month.

2.Wash the pork ribs, wrap them in a towel, squeeze out the water, and mix well with wine, sugar, salt (the amount of salt is less than usual because of the soybean paste), cornstarch and pork ribs. Then put an appropriate amount of soybean sauce and mix well, marinate for about 15 minutes, sprinkle the chopped garlic on the noodles, pour a little raw oil and put it in the pot to steam for about 10 minutes, take it out and sprinkle the green onion on it.

3.After peeling the iron stick yam, soak it in water to prevent discoloration. Wash the ribs and absorb the water with kitchen paper.

Heat the pan to low heat, add a little oil, and fry the ribs until golden brown on all sides. Add green onions, ginger and garlic, stir-fry until fragrant, then cook in rice wine, add a tablespoon of soybean paste and stir-fry over low heat until the ribs are evenly coated with sauce. Add an appropriate amount of soy sauce, add boiling water until the ribs are completely submerged, turn to low heat and simmer for about 30 minutes, open and put in the yam, add a little salt, and simmer for about 20 minutes until the yam is cooked and soft.

Eating soybean paste usually has the benefits of increasing appetite, supplementing nutrition, and preventing cardiovascular disease, and there is no obvious disadvantage, but some people with special constitutions should be cautious about using it, such as people with stomach problems and gout, which may aggravate the symptoms after eating.

1. Soybean paste is a fermented seasoning sauce, rich in active enzymes and some slightly acidic substances, which can promote saliva secretion and make people's stomach open. In addition, it can also promote gastrointestinal peristalsis and improve the digestive function of the stomach and intestines.

2. Soybean paste contains vegetable protein, fat and some trace elements that are beneficial to the human body, such as calcium, iron, etc. After entering the human body and being absorbed, it can maintain the normal metabolism of the human body and prevent the human body from suffering from diseases due to the lack of certain nutrients.

3. Soybean paste is rich in fatty acids and soybean lecithin and a small amount of linoleic acid and linolenic acid, which can usually purify cholesterol in the blood, improve the elasticity of human blood vessels, prevent the decline of human blood vessel function, and prevent the occurrence of cardiovascular diseases such as arteriosclerosis and thrombosis.

The soybean paste is made as follows:

Ingredients: 200 grams of dried soybeans, 800 grams of chili peppers, 350 grams of cooking oil, 300 grams of salty sweet noodle sauce, 50 grams of salt, 20 grams of sugar, 2 caps of high liquor and some home-style spices.

Method: 1. First of all, we prepare 200 grams of dried soybeans, pick off the bad beans inside, then wash them with water, and then add water to soak the soybeans overnight.

2. The next day, control the soaked soybeans and pour them into the boiling pot, and add more water when cooking the soybeans, so that the beans can be boiled. Bring to a boil at first, and when it comes to a boil, remove the lid to prevent the pot from overflowing. Cook until the beans are soft but not rotten, and the beans are still in perfect shape.

3. Prepare another 800 grams of fresh red pepper to wash and dry. Pepper we had better choose this kind of line pepper, water water, when boiling beans, the water will evaporate faster.

4. Then we prepare some home-style spices, including star anise, cinnamon, bay leaves, cumin, green onions, and garlic. With 350 ml of cooking oil, turn on low heat and fry slowly, fry until it is fragrant, until it is like this, the spice turns brown and the oil is removed.

5. After the beans are boiled soft and rotten, control the moisture and control the moisture a little, so that when boiling the beans, it will not cause the kitchen to splash with oil because the water and oil are insoluble. Then control the dry water of the chili pepper and beat it with a meat grinder to add it to the end.

6. Now start boiling the beans, and turn on medium and low heat throughout the whole process. At first, it was in such a state that the liquid of the water-oil mixture, although golden, was not transparent.

7. After boiling for about 40 minutes, the liquid obviously becomes more translucent, and this state is fine. Zai Mingsun added 300 grams of prepared salty sweet noodle sauce, and he must add sweet noodle sauce, otherwise it will not taste good. Stir to combine.

Still turn on medium-low heat and simmer for another 10 minutes.

After a few minutes, add 50 grams of salt and 20 grams of sugar to the noodles and simmer for another 5 minutes. In fact, after adding the sweet noodle sauce, you can taste the salt-sized one.

9. After another 5 minutes, add 2 caps of high liquor. Stir well and simmer for another 5 minutes. Once it has cooled, find a clean bottle and put it in the refrigerator to refrigerate.