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The practice of soybeans

There are two ways to do soybeans: mix the spiced soybeans: soak the dried soybeans with water overnight, wash and take out. Make five-spice water, add pepper, spices, fragrant leaves, cardamom, cumin, cinnamon, and add soybeans. Boil the water over low heat for half an hour, then add salt and cook for another ten minutes. Turn off the heat and let cool.

Practice: soak the soybeans and drain, heat the oil, stir-fry until golden, sprinkle with salt. Soybeans porridge ingredients: soybeans, rice, water, salt. Practice: soak the soybeans and rice in the proportion of 1:3, boil porridge with water until the thick rice is rotten, season with salt. Soybean paste ingredients: soybeans, salt, oil, sugar, chili powder, pepper powder, other spices.

Stewed spiced soybeans: materials: 400 grams of soybeans, 10 grams of green onions, 10 grams of ginger, 5 grams of pepper, 5 grams of cinnamon, 5 grams of star anise, 4 grams of salt, 5 grams of sesame oil. Remove the soybeans, soak them in warm water for a day and rinse clean. Chopped onion, ginger and garlic, put oil in the pan, add spring onions and garlic to stir-fry until fragrant, add water and soybeans to boil, simmer over low heat until cooked, add salt to taste, sprinkle with sesame oil. Spiced soybeans.

First of all, braised pig feet with soybeans is not only fragrant, but also a nutritious combination. The soft waxy pig's feet and the fragrance of soybeans blend with each other, supplemented by a variety of spices, so that it releases a strong flavor of meat and beans in the process of stewing, which not only satisfies the taste buds, but also satisfies the taste. Then, boiled pig's feet with soybeans is a dish that pays attention to the interaction between the bottom of the soup and the material.

Practice: wash the soybeans, the pot is easy to heat, put water funds into soybeans, put salt, star anise, star anise, sesame pepper into the pot with sandcloth, roast and boil gradually with gentle fire. After the soybeans are cooked, discard the bag, put the beans into the jar, chop the chili peppers, sprinkle them on top, introduce red wine, seal the mouth, and marinate 10Murray for 15 days.

There are 18 methods of soybeans: plum sauce and soybeans, fried soybeans with salt, braised pig feet, fried soybeans, soy milk, tofu skin, bean curd, tofu pudding, tomato sauce soybeans, soybean powder wrapped dumplings, egg yolk tofu, vinegar soybeans, soybeans braised with soybeans, tofu, hot and sour soybeans, shredded pork with soybean sprouts, stewed spiced soybeans, dried bamboo shoots and roasted beans. Plum vegetable sauce soy bean sauce soybean is a very delicious food.

What are the skills of homemade soy sauce and soybeans to share?

Soak soybeans: soak soybeans in clear water in advance, generally need to soak for 8 hours or one night, so that soybeans fully absorb water and expand. This reduces the cooking time and helps soybeans better absorb seasonings. Boiled soybeans: put the soaked soybeans into the pot and add enough water, no more than the soybeans. Boil over high heat and turn to low heat and simmer until the beans are well-cooked and soft. In the process of cooking, we should pay attention to observation to prevent dry water from burning.

The soybeans of soy sauce made by steaming soybeans (both spring soybeans and autumn soybeans) must first be soaked and enlarged in water, and the soaking time should be suitable, not only to maximize the absorption of water in soybeans, but also to prevent soaking time from becoming sour for too long and destroying proteins. When soaking, put the soybeans into a bucket or jar and add twice as much water, usually soaking for 1 hour and wrinkling the bean skin.

Soak the soybeans and expand without wrinkles, rinse with clean water several times, dry, cook in the drawer for 1-2 hours, then cease fire and cool naturally. Don't steam the soybeans. Lower the temperature to below 40 ℃. Inoculate soy sauce koji essence, mix the koji essence and flour well, mix well with the soybeans, and let the soybeans dip in flour. Put the mixed soybeans in a clean box, wrap them in cloth, and put them on an empty shelf to ferment koji.

Steamed beans: soybeans for making soy sauce (whether spring or autumn) need to be soaked in water until the volume expands. Soaking time should be appropriate, so that the protein in soybeans fully absorb water, while preventing long-term soaking leading to rancidity and protein damage. Put the soybeans in a bucket or jar, add water to twice the size of the soybeans, usually soak for 1 hour until the skin wrinkles. After that, drain and boil the soybeans and steam for 4 to 6 hours after boiling.

To make koji, the inoculated beans are spread on the bamboo fence and placed in a warm place indoors to make koji. After about a day (time varies according to different regions and temperatures), the surface of the bean grain is covered with white hyphae, during which the bean material is turned over to make it ferment evenly. It takes about 7 days to ferment, and the surface of the bean grain is covered with yellow-green spores with normal koji fragrance. Then it's successful.

Raw material preparation and soaking: choose high-quality soybeans as raw materials for soy sauce and soak them in clear water until the skin is wrinkled and the beans return to roundness. The soaking time should be controlled properly, usually about an hour. Cooking process: put the soaked beans in a steaming bucket and cook them after the water is boiled for four to six hours until the beans are fully cooked.

How to stir soybeans with a mixer?

1. In the process of stirring soybeans in the blender, we should pay attention to controlling the amount of water added. If you add too much water, the soybean paste will become thin and the taste will be affected. If the water is not enough, the blades of the blender may not be able to break the soybeans completely, resulting in the texture of the soybean paste is not delicate enough.

Soak the soybeans for about 8 hours and soak them in the refrigerator in summer. Crush it twice, 30 grams of beans with one liter of cold water. The blender crushed for half a minute was almost broken and filtered into a large pot. Repeat another 30 grams of beans with 1 liter of water. Boil over high heat and skim off the foam. Each time the fire boils and changes the heat, repeat. About ten minutes. Finally, add sugar and cook over low heat for five minutes. After cooking and cooling, you can drink it.

3. The way to squeeze soybean milk by the mixer is to soak soybeans for about 12 hours, and so each bean bulges up, and the beans that cannot be soaked should be picked out, otherwise it will affect the life of the blender. The small cup on the top of the mixer, a cup of soaked beans add water to 500ml (about 1:4), according to their own taste to determine the amount of water. The blender must be strained, otherwise soy milk and soybean dregs cannot be mixed together.

4. The steps of beating soy milk with a blender are as follows: first, prepare the material. Choose the right amount of small soybeans and soak them for about 8 hours in advance. It is best to soak them in the refrigerator in summer to prevent deterioration. Soaked soybeans are more likely to be broken, resulting in a more delicate soybean milk. Then, put the soaked soybeans and water in proportion to the blender. Generally speaking, 30 grams of beans are crushed with one liter of cold water.