Today, I will share with you a home-cooked version of soy sauce. Soybean paste, also known as soybean sauce and soybean paste, is a traditional folk paste, which is made from cooked soybeans by fermentation. Yellow sauce has a strong sauce flavor and ester flavor, salty and sweet. Used for cooking, stewing, steaming, frying, mixing and other cooking methods, and can also be used as dinner. Soy sauce is rich in high-quality protein, which can not only increase the nutritional value of dishes when cooking, but also produce amino acids by protein under the action of microorganisms, which can make dishes present more delicious taste and have the function of appetizing and helping food. Let's share the practice in detail. Come and learn from your favorite friends.

soy

1. First, we prepare a catty of soybeans and soak them in clear water for one night in advance, so that the soybeans can absorb enough water and swell up, which will make them easier to cook and taste softer.

2. Then drain the soaked soybeans, pick out the skins and rotten beans inside, put them in a pot for boiling in cold water, remove the floating foam and impurities in the pot after the water boils, and then turn to medium heat 10 minute to cook the soybeans, and do not cover them when cooking, otherwise it will easily overflow the pot. 10 minutes later, we pour out the cooked soybeans and put them aside to drain.

3. Prepare some red peppers and wash them. After drying the water, take out the pepper stems and seeds. Red peppers are cut into long strips and then diced, about the size of soybeans.

4. Put the chopped peppers into a clean basin, which is water-free and oil-free, pour in half a spoonful of high-alcohol liquor and half a can of beer, add 50 grams of sesame oil, 60 grams of salt, 60 grams of chicken essence and 60 grams of white sugar, then pour in dried soybeans, grab them evenly by hand, let the seasoning and soybeans mix evenly, and then cover them with plastic wrap and seal them for 5 hours. The longer the pickling time, the more fragrant it is. Marinated soy Chili sauce, whether it's a wine side dish or a snack.

Technical points:

1. Soybeans soaked overnight in advance are easier to ripen, can fully absorb water, and have a softer and more waxy taste.