Let me talk about the method of bean paste:
Materials; Soybean, koji (a kind of bacteria used for fermentation), salt and water.
First, the soybeans are cooked in a pot, and then they are crushed with a meat mixer, which is not particularly broken. There are more than half of them, and they are added to the song. (What my mother did was put two small pieces of music with ten catties of soybeans.)
Make it into two cubes and put it in the sun. Each side should be dried into a shell. In fact, the middle is still soft. When all six sides are dried, put it on paper for a while (the inside is basically dry).
There used to be a special day when the sauce was placed. Now you can make the dried sauce into small pieces whenever you want. You will see that there are many hairs, that is, long hairs. Put them in the jar and put water and salt (taste). Cover it with fine gauze and put it in the sun (so that the sauce will ferment).
Finally, you need to use a sauce rake every day (that is, a board is ordered under a wooden stick) to pound it every day (be sure) and throw away the foam. Every day, the sauce will become very thin.
You can eat it when the sauce is cooked.
1. Boiling beans: In the middle and late July, when watermelons are on the market in large quantities, clean the soybeans, cook them in a large pot, spread the beans on a plastic sheet with a thickness of about 5-8 cm, naturally ferment them in warm and weak light, or inoculate sauce koji. After about 7-1-2 cm, white hyphae are densely grown on the beans.
2. Adding watermelon juice: remove seeds and peel the ripe watermelon, then add it into the jar, and brew the bean granules or bean powder. The amount of watermelon juice added shall be subject to the submerged bean granules, and it is best not to add additional water.
Third, add salt: add about 0.25kg of salt per kilogram of dried soybeans.
4. Fermentation: In the high temperature season from July to August, it is fermented in the sun, covered with multiple layers of gauze to prevent mosquitoes and flies from falling in, and covered in time in rainy days to prevent rainwater from entering. Stir every day to ensure uniform fermentation, and you can eat it after about one month.
Made of stinky tofu
Raw materials and formula:
5kg of soybean, 250g of chili oil, 0/kg of tea oil, 0/50g of sesame oil and 500g of soy sauce.
Brine 15kg, crude salt 100g.
, plaster of Paris 300g
Production technology:
(1) made tofu
Soak soybeans in water, wash them with clean water, replace them with 20-25 kg of clean water, grind them into a thin paste with a stone mill, add warm water as much as the thin paste and mix well, put them into a cloth bag, squeeze out the pulp juice, then add boiling water into the bean dregs and mix well before squeezing, so that the bean dregs do not touch your hands continuously. When the soybean milk is squeezed out, skim off the foam, put the pulp juice into a pot and boil it with strong fire, pour it into a jar, and add gypsum juice. If the dripped water is not mixed with the pulp, it will become tofu brain after about 20 minutes. Scoop the bean curd brain into a wooden box, cover it with a wooden board, press on heavy stones, and press off the water to get the bean curd.
(2) Fried stinky tofu
Put melanterite in a bucket, pour boiling water and stir it with a stick, soak it in tofu for about 2 hours, take out the tofu and cool it. Then soak the tofu in brine for about 3-5 hours in spring and autumn, about 2 hours in summer and about 6-0/0 hours in winter. After soaking, take it out, wash it with cold boiled water, drain the water, then pour all the tea oil into the pot to burn red, add the tofu and fry it with low fire for about 5 minutes. Once it is brown, take it out and put it in a plate, and use chopsticks in the middle of the tofu.
(3) Brine preparation method
Based on 2.5kg of douchi, water 15kg should be added to boil, after filtration, alkali 1500g should be added to the juice to soak for about half a month, stirring 1 time every day, and then the brine can be obtained after fermentation.