The most used sauce at home, in addition to Pixian Douban, Lao Ganma, can be ranked in the third place to belong to the soybean paste it. Soybean paste, also known as soybean paste, soybean paste, is our country has been handed down for a long time sauce, with soybeans fried and ground after fermentation and made. Soybean paste has a strong sauce flavor and ester flavor, taste salty and sweet moderate, can be used for jiao, stewing, steaming, frying, mixing and other cooking methods, can be said to be an indispensable daily life to help the kitchen companion.

But with the rising labor costs, skill costs, the price of raw materials, soybean paste prices are getting higher and higher, although not up to the point that people can not afford to eat, but after all, life is a fine line, can save a little bit is a little bit. Today, I'll teach you how to make Henan old-fashioned soybean paste, flavor and "someday" of the difference, but the cost can be cheaper than a little bit, not sunshine without fermentation, out of the pot to eat.

Homemade soy sauce

Step 1: Soak soybeans

Prepare 500 grams of soybeans, soaked overnight in advance, the purpose of soaking is to allow soybeans to fully absorb the water,

so that it is easier to cook. Pour the soaked soybeans in a strainer, clean and spare.

Step 2: Soak the spices

Basin one star anise, a section of cinnamon, a few leaves, and then add the right amount of water to soak for 10 minutes, the purpose of soaking is to remove the odor of the spices to facilitate the release of flavor.

Step 3: Cook soybeans

Boil water in the pot, pour the washed soybeans, clean the spices, also put into the pot, add 3 grams of salt and stir well, turn on the high heat to boil the water. Then pour the soybeans into the pressure cooker, pressure 30 minutes, cook soybeans cooked cooked to taste. 30 minutes later, soybeans have been very soft, we pour out the soybeans chopped and spare, crushed soybeans simmering sauce is easier to taste.

Step 4: Prepare the auxiliary ingredients

Onion half, cut into cubes, ginger a piece, cut into ginger, garlic a few, patted and cut into minced garlic spare.

Step 5: simmer soy sauce

Put more oil in the pot, the oil temperature boiled to 5 into the heat, pour in the prepared accessories, open a small fire and fry for 3 minutes, the flavor of the small ingredients fried out. Then pour in the crushed soybeans, keep the fire low and fry for 5 minutes, fry out the water in the soybeans.

After 5 minutes, add 15 grams of salt, 30 grams of sugar and stir-fry well, then add 10 grams of five-spice powder, and continue to stir-fry for 15 minutes, so that the soybeans can fully absorb the flavor of the sauce.

After 15 minutes, add 10 grams of maltose, stir to dissolve the maltose, add 20 grams of red chili oil and stir-fry evenly, add 3 grams of chicken broth, stir-fry to taste after the pan.

Sixth step: sealed preservation

The simmering soybean sauce cooled in the preservation box, sealed preservation. Anytime you want to use it, sandwich with noodles are very delicious, the whole production process without a little water, as long as the consumption process is not stained with raw water and raw oil, stored for a year will not be bad.