Soybean paste is the home cooking seasonings in the most appearances, I remember when I was a child, my mother often make their own, the flavor is strong, red color. Today we will talk about its secret practices, not at all worse than the finished product bought in the supermarket oh.

I, stewed soybeans.

Prepare 500 grams of soybeans (preferably this year's new goods, made will be stronger than the flavor of aged soybeans), repeated washing 3-4 times, and then soaked in water, overnight soaking.

After soaking the soybeans the volume will become 2-3 times bigger than before, so you decide the amount according to the actual situation.

Pour the soybeans into a pot, add water and cook, then drain and let cool.

It should be noted that soybeans are best not done by steaming, otherwise the internal tissues of soybeans are prone to tightening and loss of water.

Two, stewed soybeans.

Scallion, ginger and garlic chopped, asahi peppers cut into dices, about 200 grams, more or less.

Add 200 grams of cooking oil to the frying pan, burned to sixty percent of the heat, put 10 peppercorns and 2 star anise, fried into the flavor and fish out. The amount of oil must not be too little, it is the key to the flavor of the soybean paste.

Pour in the green onions, ginger and garlic and stir fry the flavor, pour in the chili peppers and stir fry to soften. Then pour in the soybean, continue to stir fry, let the cooking oil fully simmering flavor.

Then put 3 tablespoons of soy sauce, 1 tablespoon of soy sauce, appropriate salt and a small handful of rock sugar, stir-fry for 3 minutes, rock sugar thoroughly melted.

Finally add water not over all the ingredients, large fire boil, turn into a small fire simmer, 20 minutes after adding two spoons of white sesame, open the fire juice can be.

Three, soybean sauce storage.

Home-made soybean paste without any preservatives, is very healthy.

You need to put the good soybean sauce into a waterless glass bottle sealed, into the refrigerator freezer to save, each time you take, pay attention to the spoon can not have raw water, so you can save about 10 days.

The soybean paste is very versatile whether it is mixed with rice, pinch buns, fish noodles or cooking, the taste is simply too fragrant, especially in summer, every meal can not leave it.