material preparation
The ingredients for making Beijing sauce are soybean, flour paste, maltodextrin, water, sugar and salt. Among them, soybean is the main raw material for making Beijing sauce, while flour sauce is the product of soybean fermentation, and maltodextrin is used to increase the sweetness and viscosity of Beijing sauce.
Production steps
1. First, wash the soybeans and soak them in clear water, and the soaking time is better than 12 hour, so that the soybeans are easier to cook.
2. Put the soaked soybeans into the boiling pot, add appropriate amount of water, turn to low heat after boiling, and cook until the soybeans are cooked, which usually takes about 2-3 hours.
3. Take out the cooked soybeans and mash them in a blender. Be careful not to add too much water to avoid affecting the subsequent fermentation.
4. Put the beaten soybean sauce into the pot, add the flour paste and maltodextrin, then add a proper amount of water, stir well and boil.
5. Turn to low heat after boiling, and continue to stir and cook until the liquid in the pot thickens and the color turns dark brown.
6. Finally, add a proper amount of salt and sugar, stir well and boil.
Matters needing attention
1. When making Beijing sauce, the soaking time of soybeans should be sufficient, so that soybeans can be cooked more easily, thus making Beijing sauce taste better.
2. When making Beijing sauce, the water content in soybean sauce should be well controlled, not too much or too little, so as not to affect the subsequent fermentation and taste.
3. When making Beijing sauce, the heat should be well controlled, not too big or too small, so as not to affect the quality and taste of Beijing sauce.
final result
The above are the detailed steps of making Beijing sauce. It is not difficult to make Beijing sauce. You only need to master the proportion of materials and the steps of making, and you can make delicious Beijing sauce. The prepared Beijing sauce can be used for seasoning many dishes, such as stir-frying, meat-washing, noodle mixing and so on, and it is a very practical condiment.
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