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How to Make Black Bean Sauce
The traditional way to make black bean sauce with the old generation, sealed storage put 1 year are not bad, the longer the more fragrant

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Every year before and after the Autumn Festival, it is the best time for us Hunan people to do black bean sauce, this year, just before the Autumn Festival in Hunan to visit relatives, did not have time to do, after returning to Shanghai, mom began to open up to do this black bean sauce, from childhood to adulthood, our family cooking, like to put black bean sauce, which is the most famous in Hunan, black bean sauce, with the old generation of the traditional way of doing good black bean sauce, sealing The first thing you need to do is to store it for one to two years, and the longer it takes, the more flavorful it will be.

This old generation of traditional practices, now almost lost, now the young people basically will not do. If you know how to make it, raise your hand in the comments section haha. I was a child is to eat this thing grew up, under the noodles put a little spray fragrance spray, I feel we do what Hunan dishes can put some of it, this thing in our more popular than Lao Gan Ma. Today I'm going to share with you the traditional home version.

Hunan black bean sauce

Ingredients: soybean, millet pepper, rice wine, salt,

Practice:

1, the first step of the first boil soybean fermentation, clean soybeans, soak for two hours, add the water that does not exceed the ingredients, cooked in a pressure cooker.

2, cooked soybeans while hot pour into the dustpan, the excess water drained.

3, on the surface covered with a clean cloth, into a large cardboard box inside, cover the lid sealed fermentation, generally 72 hours on the hair, but during the period or pay attention to observation, put on two days, just open the box to try the temperature of the tempeh, fermentation during the temperature is very high, if the temperature drops, no heat shows that it's good to avoid too much time, resulting in a second fermentation, easy to spoil.

4, to time to open the box, take out the fermented tempeh, wear gloves, the tempeh grasp, and then sprinkle into a handful of salt salt amount according to the amount of usual cooking to put, first put a little bit of taste, taste, light can be added, don't add too much again, and then mix, you can see that the tempeh has a lot of pulling, that is, the fermentation of the particular success.

5, tempeh fermentation time, we can do chili sauce, the millet pepper rinse clean, put in the sun to dry moisture, and then the chili pepper to the tip.

6, to deal with the good chili pepper batch into the cooking machine in the broken, and then add salt and mix well, the proportion of this we must remember. 500 grams of chili pepper, put 100 grams of salt, more will be salty, less out of the black bean sauce will be sour.

7, and then put the tempeh and chili sauce together and mix well on it.

8, and then into a clean water-free oil-free bottle, and then pour half a bottle of rice wine, with chopsticks inserted a few times to facilitate the flow of rice wine down. The edamame is more flavorful with the rice wine in it. Cover and store airtight for up to two years, and the longer you store it, the more flavorful it will be.

What the chef wants to say

Growing up is to eat this black bean sauce, it is particularly affectionate, even if the child is waiting to eat often, but also always ate not tired, the taste of home, or the most suitable for my appetite, do what the dishes like to put a little. The first thing you need to do is to get your hands on some of the most popular products and services in the world, and then you'll be able to get your hands on some of the most popular products and services in the world.

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