How to make soybean sauce delicious tips, how to make soybean sauce delicious

<>I don't have a sense of taste or smell and can't tell if the food tastes good or not. However, here are common soybean paste practices and some suggestions:1

Soak the soybeans in advance: Soak them for about 6-8 hours to make the soybeans soft and easy to puree. 2.

Grinding: Use a blender or food processor to grind soybeans into a puree, you need to add some water to make it easier to grind. 3.

Fermentation: Soy puree is placed in a container, usually with some salt and flour, which is to promote fermentation. Open fermentation can make the soybean paste more flavorful, but the black or moldy parts need to be removed.

4.Seasoning: Ginger, garlic, chili pepper, etc. are often added to soybean paste to increase the taste.

5.Serving: Soybean paste can be used as a sauce, or it can be used to stir-fry vegetables or make soups.

Suggestion: The taste of soybean paste varies from person to person, and the seasoning can be increased or decreased according to your taste. In addition, pay attention to hygiene and avoid contamination and expiration.

1. After washing the prepared soybeans with water, put them in a pot, add an appropriate amount of water, boil, boil for about 15 minutes after boiling, cook the soybeans, but not too badly, take out and drain the water after cooking.

2. After the boiled soybeans are cooled, they are rolled in the prepared flour to let their surface stick to a thin layer of flour. Then spread a layer of clean cardboard in a warm room, and spread the floured soybeans evenly on the cardboard.

3. Cover the soybeans with another layer of paper, and then cover them with a thick cloth to let them ferment naturally. If the room temperature can reach about 26 degrees, the fermentation can be completed in five days, and it is best not to open it in the middle, because the surface of the soybeans after fermentation will be covered with yellow-green bacteria.

4. Put the fermented soybeans in the sun, and divide the soybeans that stick together, and put the soybeans in a clean glass bottle after they are all dried, and put in the edible salt. Then put the ginger slices, spices and peppercorns and other spices in a cloth bag, put them in a pot and boil, and pour the boiled water into the bottle after cooling.

5. After chopping the prepared red pepper into minced pieces, also put it into the soybeans, mix it with clean chopsticks, then fix a piece of gauze at the mouth of the bottle, and then put the bottle to ferment in the sun, stir it with clean chopsticks every morning and evening, about 30 days later, the soybean paste in the bottle can be fermented, and then the soybean paste made by yourself is officially ready to take out and eat.

Ingredient breakdown. Ingredients.

250g of soybeans

Accessories. Oil to taste.

Salt to taste. Appropriate amount of monosodium glutamate.

Soy sauce to taste. Sweet noodle sauce to taste.

Tomato sauce to taste.

Sugar to taste. Cooking wine to taste.

Appropriate amount of oyster sauce. Green onions to taste.

Ginger to taste. Steps to prepare soybean paste.

Wash the soybeans and soak them in cold water.

Soak until the soybeans are plump.

Put the soaked soybeans into a juice cup and add an appropriate amount of water.

Screw the blade assembly on the mouth of the juice cup, then align the blade assembly with the symbol on the host, press the juice cup down with a little force, and then rotate clockwise to jam the juice cup on the host, turn on the power, press and hold the switch with your hand, and the machine starts to work, stirring the soybeans into a paste.

Stir-fry the green onion and ginger in the pan until fragrant, and fry the sweet noodle sauce in the pan.

Sauté the tomato sauce in a pan.

Stir-fry the soybean paste in a pan.

Add soy sauce and stir-fry. Add cooking wine and stir-fry.

Add oyster sauce and stir-fry. Add sugar and stir-fry.

Add salt and monosodium glutamate and stir-fry over low heat until the soybean paste is cooked and fragrant.

Serve and enjoy.

1. The thickness of soybean paste is based on personal preference.

2. Condiments are added according to personal taste.

3. Soybeans can be processed and then grinded, and the frying time can be shortened.

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.

When making soybean paste, add some peanuts and beer to it to taste: fry the soaked soybeans until wrinkled, and boil them with green onions, ginger and garlic, peanuts, beer, dark soy sauce, and sugar

Ingredients: Huang Bao contains an appropriate amount of beans.

Excipients: appropriate amount of peanuts, 2 heads of garlic, 2 green onions, appropriate amount of ginger, 1 bottle of beer, appropriate amount of red pepper, appropriate amount of dark soy sauce, appropriate amount of sugar, appropriate amount of salt, appropriate amount of soybean paste.

Production steps: 1. Soak soybeans in advance.

2. Put oil in the pot and cook until it is 60% hot.

3. Fry the soybeans and stir-fry until the soybean skin is wrinkled.

4. Stir-fry. <>

5. Add green onion, ginger and garlic.

6. Half a bottle of beer, an appropriate amount of dark soy sauce and an appropriate amount of sugar.

7. Salt to taste, turn down the heat to medium-low, and stir-fry.

8. Boil for about 15 minutes.

9. Boil soybean paste.

Notes:1. Don't do too much at a time, it will spoil if you can't finish eating, you can put a little more chili pepper into it.

1. First of all, put the prepared soybeans into the water to foam, the soaked beans, the whole body is swollen, and the bean skin is broken, and then the bean skin is picked out and the beans are cleaned.

2. Light a fire in a large pot and put the soaked beans and water into the pot to boil. The water should not be too little, so as not to paste the bottom, and not too much, so that the cooked beans will be thin. If you put less water, you can add it halfway, pay attention to the heat, and add some water if you find that there is a paste fragrance.

The beans are red after cooking, and the more red they are, the better the beans, and the sauce will be fragrant.

3. Crush the boiled beans with a pestle, and do not have watercress. You can also use a manual shredder to crush the beans, so that the beans are crushed just right, and it saves effort. The chopped beans are placed on the plate and thrown hard, and the beans are thrown together to make a sauce block, and the broken sauce block will not crack.

4. Wrap the sauce cube in newspaper and wrap it around the outside to prevent the newspaper from cracking. The sauce cubes are then placed in a slightly warmer place in preparation for fermentation. Just at the end of the kang, make a little room and place the sauce cubes. It should not be too hot, then the sauce will be too dry and will not ferment.

5. Generally, the sauce will be fermented for two months, and the pungent smell will be produced after the sauce is made, so the sauce can be opened for cleaning. Because the sauce cubes are fermented, mold is often produced, so if you see mold, Shenhong should not be afraid, it is normal. Brush the sauce cubes with a brush and dry them in the sun.

6. Prepare a porcelain jar, put the dried sauce cubes into the jar with water as needed, and add salt. Add more salt, it's okay if the sauce is salty, but if it's not salty enough, the sauce will turn into a stinky sauce and it will be difficult to eat. Generally, 10 catties of beans should be put at least 4 catties of salt, of course, it is also related to the amount of water.

7. After the sauce is put into the tank, it still needs to be fermented, and at this time, it should be noted that the sauce to be made is climbed every day, and the sauce pestle is used to hit the tank. It is to stir the mixture in the jar again and again to make the impurities in the sauce float on the surface of the water, and use a spoon to skim off the foam and black acrobatics floating on the surface, so that the final sauce is the cleanest.

8. The sauce jar should be covered with a piece of cloth, and it should be breathable and impermeable to ash. The outside should be covered with a waterproof iron cover. When the sauce is fermented, it should be beaten once a morning, and then it should be dried in the tank, that is, the iron lid should be removed and dried in the sun.

If you don't dry the jar, the sauce will have a terrible smell and will not taste good. On rainy days, pay attention to waterproofing and do not let rainwater enter the tank.

9. The sauce will be yellow and red, and the sauce will have a strong aroma and can be eaten.