1. Wash black beans with clear water, control moisture, and do not need to soak them in tap water in advance. Do not add some oil to the pot, pour in black beans, stir fry over low heat, and stir fry continuously with a shovel for about 10 minutes.

2. When the black bean skin is cracked, the taste is crisp and has a strong aroma, then turn off the fire, pour it out and cool it, and put it in a clean container, either a bowl or a water bottle.

3. Pour in some Shanxi mature vinegar. You need a little finger without black beans, cover it and soak it in the refrigerator for 3 days, so that the black beans can digest and absorb the vinegar. When the vinegar is absorbed by the black beans, it can be eaten. Add pure honey or chopped pepper when eating, which tastes good.

Second, black bean sugar Prepare a bowl of black beans and a bowl of old rock sugar in advance.

1, black beans are clean and tidy, soak in clear water for one night and soak thoroughly. The ratio of black beans to old rock sugar can be 2: 1 or 3: 1, which can be adjusted according to personal preference.

2. Put a small bowl of water in the pot, pour in the old rock sugar, then put the soft black beans on the old rock sugar, cover the lid and boil over medium heat, turn to low heat and cook for another 30 minutes.

3. When the water in the pot is reduced and the sugar paddle becomes particularly thick, stir-fry with a shovel to cover each black bean with a layer of sugar paddle, stir-fry with low fire, dry the water, and then crystallize the sugar. Cream cream will be produced on the surface of black beans, and black bean sugar will be finished.

Third, prepare 500 grams of black beans, sugar 100 grams and unsalted butter 1 piece in advance to make black bean cake.

1. Wash black beans, soak them for one night, put them in a pressure cooker, add black beans that are not exposed to clear water, cook for 20 minutes, take them out and cool them, and control the moisture. Pour black beans into a wall-breaking ripening machine to make black bean sauce. There is no wall-breaking ripening machine, so mash them with a rolling pin.

2. Put a piece of salt-free butter in a non-stick pan, melt it, pour in the black bean sauce, then pour in the white sugar, stir fry over low heat until the moisture in the black bean sauce is parched, and it becomes thinner and thicker, and then turn off the heat.

3. Divide the fried black bean sauce into large portions with the same size, knead them into a ball shape, and then put them into a moon cake crusher to press them out. The delicious and nutritious black bean cake is finished.