Home-cooked soybean sauce is an indispensable condiment on our table, with many kinds, different flavors and qualities, and high consumption. The soy sauce made by myself is of excellent quality, pure sauce flavor, slightly sweet fragrance and never tires of eating. It is a good accompaniment.
Method of soybean paste:
Ingredients: 1 kg of soybean, 2.5 kg of salt, and a little skin or leaves of pepper seeds.
Steps:
1. In late autumn or years ago, the soybeans are boiled and mashed into pieces.
2. Then make a solid cone-shaped pier.
3. Dry the skin of the chopping block and put it in a place with warm air circulation for fermentation.
Baidu Encyclopedia-Soybean Sauce
soybean sauce is a traditional non-staple food in northern China.
Generally, the ratio in soybean sauce is: one catty of beans, half a catty of salt and three catties of water.
use this ratio to gradually increase the amount.
then ten catties of beans are five catties of salt and thirty catties of water.
3 grams of salt. 5 kilograms of water
Materials: soybean, koji (a kind of bacteria used for fermentation), 3 grams of salt. 5 kilograms of water
1: The method is as follows
1: Take a number of soybeans, and the quantity is self-determined, taking 5 kilograms as an example. Cook the soybeans for 8 minutes
2: When the soybeans can be crushed with your fingers, take out and drain for later use
3: Take a dustpan (made of bamboo, which has strong air permeability) and spread the leaves of Toona sinensis and Walnut on it
4: Spread the cooked soybeans evenly on it until it cools down
5: Spread the cooked soybeans evenly on it until it cools down. Picking up soybeans can pull up long filaments (now it is called natto)
7: The more filaments are pulled out, the longer the fermentation is, which means the better
8: Mix with salt in a relatively large amount, and then add garlic, ginger, mountain pepper, dried tangerine peel, pepper noodles, pepper noodles and other seasonings and mix well
9: Stir the natto
. Keep the air out
13: Cover it
14: Bag it outside to prevent the air from entering, then leave it in the sun for ten days and a half months (so as to make it ferment better), then store it in a ventilated and cool place, and take it out and stir it with Chili noodles whenever necessary
15: This is the bean paste mixed with Chili noodles. Every lobster sauce must be fully wrapped, then put in a dustpan and dried in the sun until it is five minutes dry, and then it can be boxed or stored in jars. It will not be bad after eating for a year or so.
1: Soybean is an ideal food for menopausal women, diabetes and cardiovascular patients; Mental workers and friends who lose weight are also suitable;
2: soybean will produce too much gas during digestion and absorption, which will cause bloating, so people with digestive dysfunction and chronic digestive diseases should try to eat less;
3. High quality protein in soybean can reduce cardiovascular and cerebrovascular diseases.
4: female cells are aging, keeping skin elastic and caring skin
5: people with severe liver disease, kidney disease, gout, peptic ulcer and low iodine should fast; Soybean and its products should not be eaten during acne.
Reference: Baidu-Soybeans
How much salt is used for p>1 kg of soy sauce? How much water? -:2.5 Jin of salt is used for 1 Jin of soybean paste, as long as the amount of water added is less than beans. Home-cooked soybean sauce is an indispensable condiment on our table, with many kinds, different flavors and qualities, and a large consumption. The soybean paste made by ourselves is of excellent quality, pure sauce flavor, slightly sweet fragrance and never tires of eating. It's a good accompaniment. The way to make soybean sauce: Ingredients: 1 kg of soybeans, 2.5 kg of salt, and a little skin or leaves of pepper seeds. Steps: 1. Cook soybeans in late autumn or years ago, mash them into pieces. 2. Then make them into a solid cone-shaped chopping block. 3. Dry the skin of the chopping block and put it in a place with warm air circulation for fermentation. How much water? -:Put the fermented beans into the sauce jar, add 2-3 kilograms of salt according to 1 kilograms of beans, do not add iodized salt or salt with other additives, and add water until the beans are completely submerged. The bean cake should be broken. Step 6: stir the bean paste thoroughly every morning, and cover the jar mouth with a transparent object to prevent mosquitoes, flies, flies and dust from entering and rain ...
How much salt does it take to make a big sauce with 1 kilograms of beans? -:first, the sauce material; Soybeans, koji (a kind of bacteria used for fermentation), 2 kg of salt, and 5, kg of water. 2. Method of making sauce: 1. Cook the soybeans in a pan first, and then crush them with a meat mixer. 2. Add koji. Put two small pieces of koji into 1 kg of soybeans. 3. Make them into two cubes and put them in the sun. Dry each surface into a shell and put one on a paper bag. It's just long hair. 5. After putting the sauce in the jar, put water and salt. Cover it with fine gauze and put it in the sun (so that the sauce will ferment). 6. Tamp it with a sauce rake every day, take out the foam and throw it away, and you can eat it when the sauce is fat.
How many kilograms of salt does it take to make 1 kilograms of soy sauce-:4 kilograms of salt for 1 kilograms of soybeans, 3 grams of salt, 5 kilograms of water material; Soybeans, koji (a kind of bacteria used for fermentation), 3 grams of salt, and 5 kilograms of water. First, the soybeans are cooked in a pan, and then they are crushed by a meat mixer. It's not particularly broken. There are more than half of watercress among them, and the koji is added. (I ...
How much salt and water do you need to make a big sauce: 1 kilograms of beans? -15g raw soybean, 25g glucose lactone, 25g watercress, 1g vermicelli, 75g wet powder, 5g pickled leek flower, 25g oil pepper, 2g spiced powder, proper amount of sugar juice, 2g chicken essence powder and proper amount of salt. Method: ① Remove impurities from soybean ... -:A: Soy sauce made of ten kilos of beans needs one and a half kilos of salt and 12 kilos of water. < P > How much salt should be put in ten kilos of soybean sauce? -:seven catties of salt
how much salt is used for ten catties of bean paste? -:How much salt is used for ten catties of bean paste? This ten-Jin bean sauce can use four Jin of salt. It's neither salty nor light.
How much salt does it take to sauce 1 Jin of beans? -:You can search for "homemade soy sauce", which has a matching ratio. Copy a paragraph: it doesn't matter if the sauce is salty, but if it is not salty enough, the sauce will turn into smelly sauce, which will be very bad. Generally, 1 kilograms of beans should be put with at least 4 kilograms of salt, which is of course related to the amount of water. Say it is 4 kilograms, for reference.
How much salt and water should be put in 1 kilograms of soy sauce-:. After selecting soybeans, clean them, cook them in a large pot, spread the beans on a plastic sheet with a thickness of about 5-8 cm, and naturally ferment them in warm and weak light, or inoculate soy sauce koji. After about 7-1 days, yellow-white hyphae with a length of 1-2 cm are densely grown on the beans, and then grind the beans into a jar (with a small mill or a stuffing mixer, without washing, the bacteria are brought into the jar, and the fermentation is fast). The amount of watermelon juice to be added shall be based on the submerged beans, and it is best not to add additional water. 3. Salt addition: about .25kg of salt per kilogram of dry soybeans. 4. Fermentation: In the high temperature season from July to August, it is fermented in the sun, covered with multiple layers of gauze to prevent mosquitoes and flies from falling in, and covered in time in rainy days to prevent rainwater from entering. Stir every day to ensure uniform fermentation, and it can be eaten after about one month.