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I'd like to ask you to teach me how to make the "stuffed soybean paste" in Northeast China.
5 pounds of soybeans clean, soaked in water for more than 8 hours, 2 pounds of salt

Soaked soybeans in a pot, the water is more than two fingers of the beans to cover the lid of the pot, the fire boiled to a small fire simmer

About 40 minutes or so, you can open the pot up and down stirring, must be careful not to paste the pot

The soybean cooked to cool, with a churning machine stirred into the bean puree, with the hands of the split into two large billets. Be sure to shoot the real, with white paper

Pasted on the outside of the bean blanks, be sure to wrap, do not close to the dust, waiting for fermentation, placed in a warm ventilated

Da soy sauce: 2 pounds of salt and 10 pounds of water boiled and cooled, primed into the sauce jar, the soy sauce blanks soaked, the outside of the paper

With a brush to brush off

Paste billet into a small piece, soak in brine on the jar mouth must be covered with a white cloth

The soy sauce blanks into small pieces, soak on the salty water, jar mouth must be used with a white cloth

Place the tank in a sunny place and primp the tank every day after the sun comes out to get rid of the floating hairs with a spoon,

Every day until it is clean,

Open the tank every morning after the sun comes out and make the sauce, and make sure to cover it when it rains so that it doesn't get into the rain,

The sauce won't be tasty when it gets into the rain,

Don't know what city you're in.

We make the sauce on the eighth, eighteenth and twenty-eighth days of the second month of the lunar calendar

The sauce is made on the eighth, eighteenth and twenty-eighth days of the fourth month of the lunar calendar,

I don't know why

I hope you can have a good taste of the sauce

These are the days when you have the chance to make the sauce.