How do you make the most authentic bean paste food? It's delicious. Everybody likes it? The bean paste we usually come into contact with is thick, sweet, salty and delicious. It can not only be directly used for bibimbap, but also a very good choice when cooking!

I believe many friends have tried to make bean paste, but found it more troublesome and needed fermentation. It took a long time, and finally they had to give up. In that case, you must read today's article, because the method of bean paste is relatively simple and does not need fermentation at all.

You can make a universal Pleurotus ostreatus bean paste through these simple processes, which can be eaten in your mouth within an hour and stored for a very long time. Are you impatient already? Then let's start now. Food: 500 grams of soybeans, 500 grams of small peppers, 250 grams of soy sauce and 500 grams of vegetable oil. Production process:

Step 1: Soak soybeans in clear water for 2 hours, clean them, prepare fresh peppers in advance, and choose to clean them for later use. Drain the pepper, chop it up, or put it in a wall breaker, put the soaked soybeans in a pressure cooker, press 15 minutes, and filter out the water with a stainless steel sieve when cooked.

Step 2: Put the soybeans into the pot, add chopped pepper and 250g soy sauce, put them on the fire and simmer slowly. In this process, the water in them needs to be boiled slowly.

The third step is to keep stirring to avoid sticking to the pot. When the water is completely boiled, put the vegetable oil into the pot and cook for a while. The aroma is almost enough. The bean paste is getting more and more sticky, which proves that it is done. When it is taken out, it can be put in a bowl, dried and cooled, and stored in the refrigerator for a long time, which is not easy to go moldy and deteriorate.

Tip: Don't cook soybeans for too long, just boil them, and don't have to stew them, otherwise they are not suitable for making sauces. Don't soak soybeans in water for too long to prevent bean paste from emitting fragrance easily during frying.

In the process of cooking, the whole line is slowly fried with slow fire and constantly stirred to avoid sticking to the pot. Remember to control dry water after washing pepper to ensure that there is no cold water on the surface. In addition, the stored utensils must also be free of water and oil to prevent mildew and deterioration.