How to make soybean paste ?

Soybeans soaked in water overnight, then cleaned and drained.

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Soybeans with the right amount of water poured into the electric pressure cooker, cooking for about half an hour, hand a pinch that is broken can be. Strain the cooked soybeans to remove excess water, pour into a sieve, spread out, and let cool. Sprinkle the cooked soybeans with plain flour when they are cool enough to handle.

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Stir the flour and cooked soybeans well so that each bean is coated with flour.

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Spread the flour-coated cooked soybeans evenly. Then cover with saran wrap and place in an unventilated area to ferment.

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This is the state of fermentation after one day at room temperature of 36 degrees. The outer layer of the saran wrap will feel hot when you touch it with your hand, indicating that it is fermenting.

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Fermentation can be done in two days in this hot weather (3-5 days in cooler weather). Expose the fermented soybeans to the sun for another 1-2 days so they don't get white flowers on them when they go down in the sauce.

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The last step is to put down the sauce. Stir 12 pounds of cold boiled water with 2 pounds of salt until it melts, pour in the fermented and sun-dried soybeans, stir a little, and seal the lid. Put in the sun exposure of at least 15 days, sun to the picture of the paste can be made a variety of delicious sauce.