Practice 1:

1, 5 kg of soybean picking, the rotten, broken, and there may be small pieces of mud inside and other impurities, are to get rid of, rinse clean.

2, and then put into the pot to cook, cooked, and fish up the beans inside the water filter.

3, the wet beans poured on a clean bamboo mat above, 2 kg of flour poured on top of the beans, chopsticks and soybean flour and blend together until the flour is completely adhered to the soybean above.

4, the bean material poured on the mat, mixed with flour and mix well, spread into about 3 cm thick, at room temperature of 25 ~ 30 ℃ under the conditions of turning once a day, and then let it fermentation, about three or five days to be a large number of surface growth of yellow-green holders, that is, the growth of a deep yellow bacteria, the fermentation is successful. Put the hairy soybean noodles into the sun to dry.

5, the sun-dried soybean noodles into a clean altar, water boiling, put the right amount of salt, to be completely cooled salt water and then into the altar, stirred evenly with chopsticks, placed in the sun, the altar mouth should be covered with clean gauze, every morning and evening to use chopsticks to stir the altar of the soybean paste, probably about 20 days, the color of the soybean paste was dark red, it is a great success.

Practice two:

Soybean paste, also known as soybean paste, with soybeans fried and ground and fermented and made, is China's traditional sauce.

IngredientsRecipesCalories: 2527 (kcal)

Main IngredientsDried Soybeans500gFlour200g

Methods/Steps

1. Soak the soybeans to swell and wrinkle-free, and rinse them a few times with clean water.

2. Put the cage drawer inside the steamer for about 1 hour, and then cease fire natural cooling. Do not steam too rotten,

3. soybean water control, cooling down to below 40 ℃, inoculated soy sauce qu qu qu essence, the qu essence and flour mix well, and soybean mix well, so that the soybean are coated with flour.

4. Wrap them in a cloth and put them on top of an empty rack to ferment and make currants. The soybeans mixed with flour will start to ferment and will appear to be hot, so don't open it too often to see if it gets cold.

5. Temperature between 28-30 degrees is best, 12-16 hours, the material is white, will turn the song once, the temperature is low to extend the time. When the temperature is very high, to carry out heat dissipation, take off the top of the cover, you can turn the soybean block, cool, the temperature drops, and then continue, otherwise burn the song, it will be bad. The box must be placed in the overhang,otherwise there will be puddling underneath,because of the heat.

6.40 hours or so, the surface of the soybean will be full of mycelium (mycelium is yellowish-green), at this time has been the production of song is complete. (affected by the season, the temperature, long mycelium time may be a little longer), the surface of the soybean grains full of yellowish-green spores have a normal fragrance, no other odor that is into the song.

7. the production of a good song, sun 2 days of the sun, sun-dried soybeans have a peculiar flavor, smell the flavor to know the good and bad.

8. Then wash the song, with cool water quickly wash, fish out.

9. Fished out, placed in a container, covered with a clean cloth fermentation for about 8 hours, soybean curd fever has a very strong bean flavor can be.

10. pot with 300 grams of water, 45 grams of salt boiling, the water temperature is placed at about 50 ℃,

11. soybean curls into bottles,

12. add the prepared brine, will be bottled bean curls placed in the sun under the scorching sun, the top of the gauze covered with a little insect-proof can be, do not seal. The more sunshine through the better.

13. two days stirring once, sunshine for about a month can be eaten, this is a good sunshine soybean paste.

14. The sun-dried soybean paste can be steamed or fried with sesame oil to sterilize, you can eat. You can also add a little pepper powder, ginger and other flavoring.