How much salt is used for a pound of soybeans

A pound of soybeans and four taels of salt, raking in the morning and evening.

The first step is to boil the beans, wash the selected soybeans in cold water, and then put them directly in the pot and add tap water, which is about two fingers deep on the soybeans. Then start boiling the beans like braised rice, and cook the beans until they taste slightly noodlesy. After the beans are removed, they are placed on a sieve overnight to cool thoroughly.

After the soybeans are cooled, start to mix the noodles, and evenly coat the soybeans with a thin layer of noodles to prevent them from sticking to each other. If the beans are too dry to mix, pour a little of the boiled bean water on top of the soybeans to the extent that they can coat the dough.

The second step is to cover the beans and spread three or four layers of newspaper on a wooden board or some breathable materials (avoid glass plates or plastics), and then spread a layer of clean white paper or kraft paper on the newspaper. Spread the mixed soybeans evenly on a white paper about a finger thick. Spread a layer of breathable paper on top of the spread soybeans.

Do not open the doors and windows of the room to cover the beans frequently, try to maintain a stuffy and humid environment, and cover the paper with a towel quilt when the temperature is low in spring, which is conducive to the fermentation of beans.

When the soybeans are covered on the third day, if the soybeans are black, it means that they are covered just right, and if they are sticky, it means that the humidity is high, and the paper covering them can be removed. After 3 days, the soybeans grow white hairs, wait for another day or two, the white hairs turn green, put the beans full of green hairs in a sieve, and let them dry in the sun, about two days. The whole process of covering and drying beans will not exceed 7 days.

The third step is to mix the sauce before drying it, which is very crucial. Be sure to listen to the weather forecast before mixing the sauce, and if there is no rainy weather within a week, you can mix the sauce. The weather should be fine on the day of the sauce. Before mixing the sauce, pick out the clumps of green or black hairs wrapped in the beans and throw them away.

One pound of soybeans with three or four taels of salt, four or five pounds of watermelon pulp. Wash the peppercorns and ingredients with water first, add salt and soak them in a bowl of boiling water after taking them out, pour them into the prepared basin after the water cools, then pour in the dried beans, soak them for two hours after stirring, and then put in the watermelon pulp and stir. Cover the mouth of the well-stirred sauce bean basin with a layer of cotton gauze, and sprinkle some peppercorns on the gauze to prevent flies.

Put the gauze bean pot in the sun, stir it once in the morning when you move it out, and then move it back indoors in the evening to prevent rain. After drying for half a month, you can fry and eat after smelling the fragrance of the sauce.

Ingredients: 1 kg of moldy bean paste, 3 kg of red spicy red and spicy red wattle, 1 kg of hot water, 200 grams of edible salt, 1 tael of liquor, 3 taels of rapeseed oil, 4 taels of red pepper 5L Italian lead-free glass bottle.

Preparation of bean paste:

1. Soak the chili peppers in salted water for 5 minutes.

2. Wash and drain the chili peppers.

3. Rinse the moldy watercress with water slightly, because mold will produce amino acids.

4. Put the chili pepper into the main pot of Meishan Pin.

5. Break into pieces at a speed of 12 seconds.

6. Don't break it too much, just form a block.

7. Heat the oil in a pan and let it cool.

8. Use 1 kg of hot water to dissolve 200 grams of salt.

9. Pour the drained moldy bean paste into the salt water and stir well.

10. Add the chili pepper cubes and mix well.

11. Pour in the liquor and continue to mix well.

12. Sprinkle in Sichuan peppercorns and stir well.

13. Finally, pour in the cooled cooked vegetable oil and mix well.

14. Continue to stir well and let it stay in the basin overnight.

15. Wash and disinfect the glass bottle in advance and wipe it dry.

16. The next morning, spoon the bean paste into a glass bottle.

17. The weather is sunny, it is just a good weather for drying bean paste, put the bean paste outside to bask in the sun, and then collect it at sunset, cover it at night, but don't cover it tightly, it should be ventilated, and it is the same when there is no sun. Finish.

500 grams of soybeans, 2 kg of chili pepper, 55 grams of salt, 3 star anise, 2 grams of Sichuan peppercorns, 3 bay leaves, 20 ml of light soy sauce, 200 grams of garlic, 50 grams of ginger. 1: Soak 500 grams of soybeans in water overnight.

2: Wash the soaked soybeans and pour them into the pot.

2: Wash the soaked soybeans and pour them into the pot and add water to cover the soybeans by 2 cm. The fire boiled.

3: Add 15 grams of salt, 20 ml of light soy sauce, 2 grams of Sichuan pepper, 3 star anise, 3 bay leaves and boil for 15 minutes. Remove the slag and cook over medium heat for another 15 minutes.

Four: Chop the washed and dried chili peppers, peel and chop 200 grams of garlic and 50 grams of ginger and pour them together, add 40 grams of salt, grasp and marinate for 40 minutes.

Five: Mash the cooked beans to make it easier to absorb the flavor and let it cool for later use.

Six: Pour the cooled soybeans into the chili pepper and stir well. Packed in an airtight container with no water or oil. Marinate for 7 days and eat.

A pound of soybeans and four taels of salt, raking in the morning and evening.

I did it myself! 2 taels of salt! If you have a heavy taste, you can add more!

Three catties of soybeans and one catty of salt.

Production method: select soybeans and soybeans, remove bad, deteriorated beans and other impurities, wash them with water, put them in a pot and add water to cook, wait for the soup to be boiled, do not burn, twist the beans with a hand to be extremely crispy, turn off the fire and simmer until the next morning, the beans are stewed into red. Then use a meat whisk to grind into a homogeneous bean puree.

The sauce paste is suitable for drying and wetting, and if it is too dry, it is difficult to agglomerate into fermentation, which affects the normal fermentation; If there is too much water, the sauce is too soft and difficult to form, and the core is easy to hurt heat, insects, and smell. The size of the sauce is generally three catties of dry bean raw materials, about 30 cm long cross-sectional area of 20 square centimeters column, easy to ferment enzymes. Dry in a cool and ventilated place indoors until the sauce is dry outside (approx.

3, 5th).

Nutritional value:

Soybeans are cultivated and manufactured, raw material processing, large rice making process, fermentation process, and become cooked sauce after fermentation, and must be sterilized, ground and preservative.

This not only removes harmful components, but also changes the structure of soybean protein from dense to loose, and protein decomposition enzymes easily enter the molecule to improve digestibility. Whole soybeans have a protein digestibility of about 65% and a protein digestibility of 92% to 96% when processed into sauce products.

Soybean processing into soybean sauce, due to the action of enzymes in the processing process, more phosphorus, calcium, iron and other minerals in the bean are released, which improves the absorption rate of minerals in soybeans; In the process of processing fermented sauce products, riboflavin can be synthesized due to the action of microorganisms, so the nutrition of miso is easier to digest and absorb than soybeans.

Three catties of soybeans and one catty of salt.

Select soybeans and soybeans, remove bad, deteriorated beans and other impurities, wash them with water, put them in a pot and add water to cook, wait for the soup to be clean, do not burn, the beans are twisted very crispy by hand, turn off the fire and simmer until the next morning, the beans are stewed into red. Then use a meat whisk to grind into a homogeneous bean puree. The sauce paste is suitable for drying and wetting, and it is difficult to agglomerate into a billet if it is too dry, which affects the normal fermentation; If there is too much water, the sauce blank is too soft and difficult to form, and the core of the blank is easy to hurt heat, insects, and stink.

The size of the sauce blank is generally three catties of dry bean raw materials, about 30 cm long cross-sectional area of 20 square centimeters column, easy to ferment enzyme change. Dry in a cool and ventilated place indoors until the sauce is dry outside (approx.

3. 5 days), and then wrapped in a layer of kraft paper (to prevent fly and insect corrosion, dust staining, etc.), placed in a cool place with a ventilated place, the blank spacing is about one inch, the sauce blank can be stacked in layers when it is more, but separated by thin wooden strips, and the sauce blank will be replaced in about a week to continue to be stored as before. To a certain extent, it is good to have white hairs inside. Wait for the 18th or 28th day of the fourth lunar month to start the sauce.

After removing the outer wrapping paper, carefully wash the sauce blank in clean water and brush off all impurities on the outer skin; The sauce is then cut into as small pieces as possible and placed in a vat. The jar should be placed in a place where the sun is fully exposed in front of the window, and in order to avoid the ground air being too cool, the sauce jar should generally be placed on the masonry. Immediately, the large sea salt is fully melted with clean well water in the ratio of two catties of bean material and one catty of salt, the precipitation is removed, and it is injected into the tank, and the ratio of water to crushed sauce is about two to one.

Then cover the cylinder mouth with a clean white cloth. Three days later, the raking began. Use a sauce rake every day (that is, a board is ordered under a wooden stick) to rake, about a month of insisting on raking, every morning and evening to rake once, each time about 200 times, the foam is thrown out, until the strength (the foam on the surface of the sauce) is completely removed, and the rake sauce will become very fine every day, and the sauce can be eaten when it is made.

Here, special attention should be paid to avoid "covering the sauce" - the sauce is fermented too hard and produces peculiar smells. In order to ventilate and prevent rain, the cylinder mouth should be covered with a "sauce jar hat". The traditional method of making sauce hats in rural areas is to use local materials to weave straw or reed straw into the shape of a large straw hat, which is both breathable and rain-proof. Hope to adopt.

This should be based on personal taste, generally in our area is three catties of soybeans and one catty of salt. Our family is heavy, and the sauce we make is a pound of beans and half a pound of salt, and the salt is not easy to spoil

1. Cook the soybeans in a pot first, and then crush them with a meat whisk.

2. Participate in the song. Ten catties of soybeans put two small handfuls of koji.

3. Divide the pier into two cubes, put them under the sun to dry, dry each side into a shell, and wrap it in paper for a period of time.

4. On the day of the sauce, make the sun-dried sauce into small pieces, and you will see that there is a lot of hair, which is long hair.

5. After putting the sauce cubes in the jar, put the water and salt. Cover with fine gauze and let it sit in the sun (so that the sauce will rise).

6. Pound it with a sauce rake every day, put the foam out and throw it away, and you can eat it when the sauce is made.

Less than a spoonful, you should take it.

1 kg of soybeans are about 150g of salt and about 3 kg of water for making sauce, and about 4 kg of water is added when making sauce.

Northeast miso refers to a unique sauce in the Northeast, and there are more than two kinds of Northeast sauce, such as bean paste and plate sauce, but now only bean paste is more popular, so the so-called Northeast miso is bean paste for modern people.

Miso is a traditional delicacy of Tohoku Province, and Tohoku miso has a long history and a long history.

As early as the Sui and Tang dynasties, the people of the Tatar cultivated beans to make sauce. The "New Tang Dynasty Book: The Biography of the Bohai Sea" records that "Zhacheng Zhifen" and "Zhacheng" were the city of Tokyo at that time, Longyuan Prefecture, which roughly included Hunchun City, Jilin Province, part of the southern coast of the Primorsky Region of Russia and North Hamgyong Province of North Korea, and was one of the economically developed areas in the Bohai Sea.

In the Chronicles of the Three Kingdoms, Wei Shu, and the Biography of Dongyi, it is said: "The city of Dongyi is the most open, and the soil is suitable for five grains," which is suitable for the cultivation of soybeans. "Tempeh" is a food brewed with beans, and at that time the Japanese called it shoti bean paste.

Hello 1 kg of soybeans are about 150g of salt and about 3 kg of water when making sauce, and about 4 kg of water are added when making sauce. The specific method of Northeast farmhouse sauce is as follows: 1. Wash the soybeans with water, and then soak them in mountain spring water for more than 12 hours.

2. After the beans are soaked, add water to boil over high heat, then change to a simmer, it takes about 1-2 hours to boil the beans until they are soft and rotten. The amount of water is the same as that of beans, and the water added should be from mountain springs. 3. Crush the boiled beans in various ways by yourself, pay attention not to have too much moisture, and the sauce will not be formed.

4. Pile the crushed beans into a billet like about 25x15x8, and each billet should be dropped for a while to be firm and fermented. If the blank is too big, it is easy to get heat, if it is too small, it is easy to lose water and not be transparent, and if it is not transparent, there will be no oil, and the sauce made is not fragrant. The billet should be placed in a cool and ventilated place for 3-5 days.

5. Put the finished sauce blank on the baking net for good ventilation and turn it over frequently.

When making soybean miso, one pound of beans needs to use catties of salt, and 10 catties of soybeans need three catties of salt and an appropriate amount of water, because the dryness of the soybean sauce is different. Generally, it is 3:1, and if you put too much salt in the miso, it will cause the miso not to ferment, and if you put less salt, the antibacterial effect of the miso will be worse, and the situation will deteriorate.

A soybean sauce recipe

Ingredients: soybeans, salt.

Steps: First clean the soybeans that have been soaked for two hours in advance to prevent sediment inside, rinse them several times, and pour the soybeans into the pressure cooker.

Medium, add the cold water that has overflowed the ingredients, cover the pot with a lid and bring to a boil, simmer for 25 minutes on medium-low heat, and simmer until the soybeans are soft and rotten.

When the time is up, take out the drained water and let it cool, then put a layer of baking paper on the bamboo basket, spread the cooled soybeans in the bamboo basket, and wrap it in plastic wrap.

So it is easy to ferment, wrap it in a nylon bag, put it in a plastic box, and place it in a sealed and warm storage room to ferment for 6 days.

Open the bag and slide, it means that the fermented Tongzi wax is good, and the fermented soybeans are poured into a waterless and oil-free food box, and then put in the salt, two catties of soybeans and three taels of salt, stir evenly, and then pour in the cool white open.

Stir well again and cover the plastic box with a layer of plastic mesh to prevent dust from entering.

Put it in the sun for about 20 days and let it ferment for a second time, so that the color will be darker and darker, and it will be fresher and fresher.

Soybean paste. It has a strong sauce aroma and ester aroma, salty and sweet, and is used for various cooking methods such as Jiao, stewing, steaming, stir-frying, mixing, etc., and can also be accompanied by meals, clean food, etc.

Essential amino acids contained in soybean protein.

It is more complete and especially rich in lysine.

It just makes up for the deficiency of lysine in cereals, which is lacking in soybeans.

It can also be supplemented with cereals.