Ingredients

500 grams of dried soybeans. 200 grams of flour. 80 grams of salt. 500 grams of water. Appropriate amount of ten-spice powder, appropriate amount of sugar, appropriate amount of sesame oil

Method

1. Wash the soybeans, soak them in water overnight, put them in a pot and cook until soft and cooked (keep the beans intact), remove and drain the water.

2. Drain the water from the soybeans, sift in the flour and mix evenly until the soybeans are completely coated in flour. Then put the soybeans into a mesh basket with a bottom and spread them out. Cover them with a cloth and let them ferment indoors for 3-4 days. Fermentation is successful when a layer of white hair grows on the surface of the soybeans. (At this time, the temperature of the soybeans is relatively high and needs to be cooled down)

3. Use an electric fan to cool the soybeans and then put them in the sun until they are completely dry. Add 500 grams of water and salt and boil them until the salt dissolves and then let them cool. , add the dried soybeans, an appropriate amount of sugar, and ten-spice powder, stir evenly, and put it into a container. Pour sesame oil on top, cover it with gauze, and let it dry in the sun for about 15 days. The length of time can be determined according to the color of the soybean paste (the color can become darker). Stir it with chopsticks every morning and evening when drying. After drying, put it into a bottle and store it in the refrigerator.