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The practice of homemade soybean paste

Materials: soybeans, chili, oil, ginger, bean drum, rock sugar, salt, light soy sauce, soy sauce, onion. Wash the beans and soak them one night in advance, then put them into the rice cooker the next morning and cook for three hours and then simmer for five or six hours. Use a kitchen knife to cut the chili onions into small cubes and minced ginger. Pour oil into the pan, add minced ginger and saute, then add diced onions. Keep stir-frying, stir-fry the chili until soft and rotten.

2. Wash the soybeans and soak them for a while. Chop garlic, ginger, chili and green onions separately and set aside for beer. Put the hot oil in the hot pot and stir-fry the soybeans. Stir-fry until the skin wrinkles. Pour in spare spring onions, ginger, garlic and chili peppers. Seasoned with sugar, salt, soy sauce and soy sauce. Beer with 250ml. Stir well and collect the juice. After cooling, bottle, seal and refrigerate. You can eat it for a while at a time.

3. Prepare one jin of soybeans, wash and soak for three hours, then put them into a pot to steam, remove and cool. Prepare chopped ginger and garlic, cut green and red chili peppers into circles, pour 250 grams of oil into the pan, heat and add star anise and chopped ginger, garlic and chili peppers to saute. Then pour in the steamed soybeans, add 30 grams of chili powder, 10 grams of 13 fragrances, 10 grams of pepper, 10 grams of sugar, 20 grams of salt and 20 grams of liquor, stir constantly with a shovel.

4. Required materials: soybeans, chili, vegetable oil, ginger, Douchi, rock sugar, salt, light soy sauce, soy sauce, onion. After washing the beans, soak them one day in advance, rinse them the next morning, cook them in a rice cooker for three hours, and simmer for another five or six hours. Cut the chili and onions into small pieces and cut the ginger into minced pieces. Pour the right amount of vegetable oil into the pan, add minced ginger and stir-fry, then add diced onions and stir-fry.

5, the practice of self-made soybean paste step 1 soybeans to pick out the bad broken, wash, add water bubble hair. Step 2 the room temperature is 24 degrees, and it is basically soaked in 3 hours. Step 3 boil (steam) in a pressure cooker, remove and drain. Step 4 spread out to cool until the surface of the beans is dry. Step 5 mix Aspergillus oryzae with flour and mix well with beans so that each bean is covered with flour.

How do soybeans make sauce

First of all, we soak the soybeans in clean cold water. When the soybeans are obviously bigger and the particles are full, put them in the blender and stir them into a paste. Heat oil in the pan, add spring onions and ginger to stir-fry, add sweet noodle sauce and stir-fry, then pour in ketchup and soybean paste, add a little oil and cooking wine and stir well, then add oil consumption and sugar.

Soybean paste: the ratio of bean koji, water and salt is 1, 5, and 0.4. Boil the salt in boiling water, cool, add bean koji and mix, cover with gauze and sunburn night dew. Be sure to take advantage of sunny days under the sauce, at least three days in the sun, it will not be easy to break. At first, beans do not absorb water and float on the surface.

Ingredients: 2 cups of soybeans and flour cups. Wash and soak the soybeans for a day, then put them into a pot and cook them thoroughly. After the soybeans are cooled, add the flour and stir evenly, spread evenly on the breathable steamer, cover the steamer with a white cloth, and put it in a cool place to ferment. Two days later, there will be white hair on the white cloth, which is the reason for fermentation. take away the white cloth from the steamer, turn the fermented soybean flour, and return to room temperature for five or six days.

Soak and steam: first pick out the impurities in the soybeans, then soak in water until the soybeans swell, then steam the soybeans to a paste, spread them on the mat and let cool. Mixed fermentation: mix the steamed soybeans and flour, stir them well and spread them into a layer about 3 centimeters thick. Turn once a day at a room temperature of 25-30 ℃, wait for three or five days to grow dark yellow bacteria, and then take them to the outside to dry.

The practice of soybean paste

Materials: soybeans, chili, oil, ginger, bean drum, rock sugar, salt, light soy sauce, soy sauce, onion. Wash the beans and soak them one night in advance, then put them into the rice cooker the next morning and cook for three hours and then simmer for five or six hours. Use a kitchen knife to cut the chili onions into small cubes and minced ginger. Pour oil into the pan, add minced ginger and saute, then add diced onions. Keep stir-frying, stir-fry the chili until soft and rotten.

2. After washing the soybeans, blanch them in the pan, remove and filter the water, dice the ginger, dice the garlic, and set aside the minced pepper. Stir-fry star anise and pepper in a pan, then remove and beat into powder with a grinder or other methods. Heat the oil in the pan and fry the soybeans slowly over low heat. Keep turning during the period to avoid pasting the pot.

3. Ingredients: soy beans, soy sauce, salt, monosodium glutamate, cooking wine, oyster sauce and so on. First of all, we soak the soybeans in clean cold water. When the soybeans are obviously bigger and the particles are full, put them in the blender and stir them into a paste.

4. Wash the beans and soak them in cold water. Soak until the soybeans are full. Soak the soybeans into a juice cup and add the right amount of water. Turn on the power, press the switch by hand, and the machine starts to work, stirring the soybeans into a paste. Stir-fry the spring onion and ginger in the pan, stir-fry the sweet noodle sauce and ketchup in the pan. Paste the soybeans into the pan and stir-fry. Stir-fry with soy sauce. Stir-fry with wine. Stir-fry with oyster sauce. Stir-fry with sugar.