Moldy bean dregs
1 block
condiments
oil
Proper amount
salt
Proper amount
green pepper
Proper amount
energy
Proper amount
chilli powder
Proper amount
step
1. Shred ginger
2. Cut the green pepper into sections
Cleaning bean dregs
4. Put the oil in a hot pan, pour in the bean dregs and mash it with a spatula.
5. Pour in the green pepper and add salt and stir fry.
6. Add water and simmer until it is slightly dry, and then take out the pot.
Question 2: How to make moldy bean dregs 1. Remove the pulp. You can add 1 serving of bean curd residue, about 2 times of water, and a small amount of wastewater (also called yellow slurry water) from bean curd making, stir it evenly in wooden barrels or vats to make it paste, soak (acidify) it at room temperature until a clear waterline appears on the surface of bean curd residue paste, and the extruded water is no longer turbid. The soaking time is related to water consumption and temperature. The higher the temperature, the shorter the time. Low temperature takes a long time, generally around 24 hours. High temperature and high water content; The temperature is low, and less water is added, which is generally about twice the weight of bean dregs.
Step 2 squeeze. Put the cleaned bean dregs into sacks, put them into pressing equipment, and squeeze out excess water. Squeeze the bean dregs by hand, and you can see a small amount of residual water flowing out.
3. steaming hot. Steam the pressed bean dregs until the bottom pot boils, rub them loosely, pour them loosely on the cooking grate, cover them, and steam them over high fire. At first, the steam had a slight sour taste, and the sour taste gradually disappeared after the steam was put on. Steam for another 20 minutes from the steam until the smell of hot beans escapes.
4 squeeze again. The steamed bean dregs are taken out of the pot, bagged and squeezed again, and the excess water is pressed dry.
5. Expand it. Put the pressed bean dregs on a clean bamboo mat and spread them at room temperature.
6. screen it. Put the caked bean dregs into a sieve and sieve. With the progress of technology, it is much easier to work by hand now.
7. molding. Spread the screened bean dregs evenly in the stacked modules and press them into cubes with a thickness of about 1cm by hand with a long wooden ruler.
8. Moldy. The mold box is the size and shape of sufu mold box, bottomless, with fixed bamboo bars every 3-5 cm. Put a layer of clean single straw vertically on the horizontal bar, let the mold on the straw naturally inoculate, and then arrange the bean dregs on the straw with an interval of about 2 cm. Each box contains 80-90 bean dregs, and the mold boxes are stacked, and the stacking size is 10. In early spring and late autumn, molds are made in the mold room at room temperature. Mold room should be kept warm in winter, and the room temperature should be between 10 ~ 20℃. From the beginning of fermentation, the interval is 1 ~ 3 days (high room temperature, short time; After the room temperature is low, the time is long), white fluff can be faintly seen on the stacked upper bean dregs cake, and the temperature in the box rises above 20℃, so it is necessary to empty the box. Dumping is turning moldy boxes upside down. All the bean dregs are covered with pure white hair. If the temperature in the box rises again, the mold box can be changed from overlapping stacking to cross stacking to cool down. 1 ~ 2 days later, the fluff will change from pure white to red and yellow, and it can be taken out of the box and made of moldy bean dregs. The mold cycle is slightly longer in winter and shorter in spring and autumn.
Question 3: How to make moldy bean dregs? How to eat spicy moldy bean dregs?
1
Moldy bean dregs 1.
2
Prepare garlic leaves to add flavor, and dry peppers to add spice.
three
Sliced moldy bean dregs.
four
Lean meat paste.
five
Pour the broth into the pot and bring to a boil. Add minced meat and bring to a boil.
six
Then pour in the chopped bean dregs and boil.
seven
Add salt, dried peppers, garlic leaves, spicy and fresh, and light soy sauce to taste.
eight
Add chicken essence and stir before cooking.
Question 4: What's delicious about moldy bean dregs? material
Mildew bean dregs, garlic sprout, ginger powder, garlic powder, chopped pepper, pepper powder, soy sauce, chopped green onion, chicken powder.
working methods
1. Wash the moldy bean dregs with clear water for a while, not for a long time, or the bubbles will diverge.
2. Cut the moldy bean dregs into slightly thick pieces, wash the garlic seedlings and cut into pieces, chop the garlic and ginger into powder, and cut the onion into sections for later use.
3. Mix vegetable oil and lard in the pot (there is no lard, I just added flavor), and the oil should be more. This moldy bean dregs absorbs more oil. When the oil is hot, stir-fry the minced ginger and garlic until fragrant. Pour in moldy bean dregs and stir-fry quickly until fragrant.
4. Add appropriate amount of chopped pepper and soy sauce and mix well.
5. Pour in the garlic sprouts and turn well.
6. Finally, add a proper amount of chicken powder to taste, add chopped green onion and mix well.
Question 5: How to make the ingredient list with spicy and moldy bean dregs?
Appropriate amount of bean dregs
A proper amount of minced meat
Proper amount of garlic leaves
Appropriate amount of dried pepper
Appropriate salt content
Proper amount of edible oil
Appropriate amount of chicken essence
Spicy xian quan Liang
Proper amount of soy sauce
Xianxian tasty
culinary skill
It takes ten minutes.
Simple difficulties
Preparation steps of spicy bean dregs
1
Moldy bean dregs 1.
2
Prepare garlic leaves to add flavor, and dry peppers to add spice.
three
Sliced moldy bean dregs.
four
Lean meat paste.
five
Pour the broth into the pot and bring to a boil. Add minced meat and bring to a boil.
six
Then pour in the chopped bean dregs and boil.
seven
Add salt, dried peppers, garlic leaves, spicy and fresh, and light soy sauce to taste.
eight
Add chicken essence and stir before cooking.
Question 6: How to make moldy bean dregs? Last night, soybean milk put bean dregs in the refrigerator, but it was still inedible. Just put it in the freezer and take out one when eating.
Question 7: How to make moldy bean dregs? After listening to this name, I feel that this is not bean dregs, but moldy, and it must be associated with bad things. Actually, it is not. Moldy bean dregs is a kind of food, which is very popular in some places, and the locals especially like to eat it. The following is how to make moldy bean dregs.
The technological process of moldy bean dregs: bean dregs → centrifugal dehydration → baking → cooling → cultivating bacteria and growing mildew → mixing and canning → drying and cooling → ripening → bagging → vacuum packaging → sterilization → cooling.
Key points in making moldy bean dregs ① bean dregs; Must be clean and fresh, no mildew, rancidity, smelly phenomenon, no impurities. ② spin-drying; Dryers with industrial filter cloth can be used to dry water as much as possible. ③ baking; Keep turning to prevent the bean dregs from burning, stir-fry until you can rub them by hand and let go of them. ④ Inoculation; When the fried bean dregs are cooled to a certain temperature, microorganisms can be inoculated, and the mixed strains of expanded culture can be fully mixed with the bean dregs. ⑤ cultivate bacteria and grow mildew; The method is the same as the modeling method of spicy laba beans. ⑥ tanning; Moldy bean dregs should be stirred in time and put into the tank, otherwise the product quality will be seriously affected. The ingredients and bean dregs are fully mixed according to a certain proportion and then put into a cylinder for compaction. Cover the surface with a layer of salt (the formula is reserved), tie the jar mouth tightly with a film, cover the jar cover, and fill the jar edge with water. The carbon dioxide monitor can be used to check the content of carbon dioxide and determine whether to tie the altar tightly. ⑦ After ripening; After curing the jar in a room with a certain humidity and temperature, the low-temperature curing time is relatively long and the high-temperature curing time is relatively short, but the temperature should not be too high, otherwise the product will deteriorate. In the post-ripening process, the altar rim must always be sealed with water. 8 packaging; After seasoning and preservation, the moldy bean dregs are packed in plastic film bags and sealed in vacuum.
Question 8: How did the moldy bean dregs get moldy? Moldy bean dregs must be fermented, and if mixed with miscellaneous bacteria in the fermentation process, there is definitely the possibility of producing harmful substances. All moldy bean dregs should not be excessively moldy, and it is best to make them by regular manufacturers.
Question 9: How to make delicious moldy bean dregs on the tip of the tongue in Huaihua City? 1. Mud cleaning. You can add 1 serving of bean curd residue, about 2 times of water, and a small amount of wastewater (also called yellow slurry water) from bean curd making, stir it evenly in wooden barrels or vats to make it paste, soak (acidify) it at room temperature until a clear waterline appears on the surface of bean curd residue paste, and the extruded water is no longer turbid. The soaking time is related to water consumption and temperature. The higher the temperature, the shorter the time. Low temperature takes a long time, generally around 24 hours. High temperature and high water content; The temperature is low, and less water is added, which is generally about twice the weight of bean dregs.
Step 2 squeeze. Put the cleaned bean dregs into sacks, put them into pressing equipment, and squeeze out excess water. Squeeze the bean dregs by hand, and you can see a small amount of residual water flowing out.
3. steaming hot. Steam the pressed bean dregs until the bottom pot boils, rub them loosely, pour them loosely on the cooking grate, cover them, and steam them over high fire. At first, the steam had a slight sour taste, and the sour taste gradually disappeared after the steam was put on. Steam for another 20 minutes from the steam until the smell of hot beans escapes.
4 squeeze again. The steamed bean dregs are taken out of the pot, bagged and squeezed again, and the excess water is pressed dry.
5. Expand it. Put the pressed bean dregs on a clean bamboo mat and spread them out at room temperature.
6. screen it. Put the caked bean dregs into a sieve and sieve. With the progress of technology, it is much easier to work by hand now.
7. molding. Spread the screened bean dregs evenly in the stacked modules and press them into cubes with a thickness of about 1cm by hand with a long wooden ruler.
8. Moldy. The mold box is the size and shape of sufu mold box, bottomless, with fixed bamboo bars every 3-5 cm. Put a layer of clean single straw vertically on the horizontal bar, let the mold on the straw naturally inoculate, and then arrange the bean dregs on the straw with an interval of about 2 cm. Each box contains 80-90 bean dregs, and the mold boxes are stacked, and the stacking size is 10. In early spring and late autumn, molds are made in the mold room at room temperature. Mold room should be kept warm in winter, and the room temperature should be between 10 ~ 20℃. From the beginning of fermentation, the interval is 1 ~ 3 days (high room temperature, short time; After the room temperature is low, the time is long), white fluff can be faintly seen on the bean dregs cake stacked on the upper layer, and the temperature in the box rises above 20℃, so it is necessary to empty the box. Dumping is turning moldy boxes upside down. All the bean dregs are covered with pure white hair. If the temperature in the box rises again, the mold box can be changed from overlapping stacking to cross stacking to cool down. 1 ~ 2 days later, the fluff will change from pure white to red and yellow, and it can be taken out of the box and made of moldy bean dregs. The mold cycle is slightly longer in winter and shorter in spring and autumn.
Question 10: How to make moldy bean curd residue?
1. Mud cleaning. You can add 1 serving of bean curd residue, about 2 times of water, and a small amount of wastewater (also called yellow slurry water) from bean curd making, stir it evenly in wooden barrels or vats to make it paste, soak (acidify) it at room temperature until a clear waterline appears on the surface of bean curd residue paste, and the extruded water is no longer turbid. The soaking time is related to water consumption and temperature. The higher the temperature, the shorter the time. Low temperature takes a long time, generally around 24 hours. High temperature and high water content; The temperature is low, and less water is added, which is generally about twice the weight of bean dregs.
Step 2 squeeze. Put the cleaned bean dregs into sacks, put them into pressing equipment, and squeeze out excess water. Squeeze the bean dregs by hand, and you can see a small amount of residual water flowing out.
3. steaming hot. Steam the pressed bean dregs until the bottom pot boils, rub them loosely, pour them loosely on the cooking grate, cover them, and steam them over high fire. At first, the steam had a slight sour taste, and the sour taste gradually disappeared after the steam was put on. Steam for another 20 minutes from the steam until the smell of hot beans escapes.
4 squeeze again. The steamed bean dregs are taken out of the pot, bagged and squeezed again, and the excess water is pressed dry.
5. Expand it. Put the pressed bean dregs on a clean bamboo mat and spread them at room temperature.
6. screen it. Put the caked bean dregs into a sieve and sieve. With the progress of technology, it is much easier to work by hand now.
7. molding. Spread the screened bean dregs evenly in the stacked modules and press them into cubes with a thickness of about 1cm by hand with a long wooden ruler.
8. Moldy. The mold box is the size and shape of sufu mold box, bottomless, with fixed bamboo bars every 3-5 cm. Put a layer of clean single straw vertically on the horizontal bar, let the mold on the straw naturally inoculate, and then arrange the bean dregs on the straw with an interval of about 2 cm. Each box contains 80-90 bean dregs, and the mold boxes are stacked, and the stacking size is 10. In early spring and late autumn, molds are made in the mold room at room temperature. Mold room should be kept warm in winter, and the room temperature should be between 10 ~ 20℃. From the beginning of fermentation, the interval is 1 ~ 3 days (high room temperature, short time; After the room temperature is low, the time is long), white fluff can be faintly seen on the stacked upper bean dregs cake, and the temperature in the box rises above 20℃, so it is necessary to empty the box. Dumping is turning moldy boxes upside down. All the bean dregs are covered with pure white hair. If the temperature in the box rises again, the mold box can be changed from overlapping stacking to cross stacking to cool down. 1 ~ 2 days later, the fluff will change from pure white to red and yellow, and it can be taken out of the box and made of moldy bean dregs. The mold cycle is slightly longer in winter and shorter in spring and autumn.