When making soybean paste, the ratio of beans, water, and salt is 5:10:1.

The specific method of making soybean paste is as follows:

Prepare ingredients: 500g soybeans, 1000g water, 50g salt.

1. Pick out the damaged soybeans and wash them thoroughly with clean water.

2. Soak in cold water until the grains are full and soak overnight.

3. Cook the beans (steaming is best if possible). They should be cooked thoroughly and they will break into pieces with a gentle squeeze of your hands, but the beans will be intact.

4. Drain the water (don’t use the water used to cook the beans). Drain so dry that no water will stick to your hands when you grab a handful. You can use a fan to blow dry.

5. Sprinkle in flour and stir until each bean is evenly coated with flour. That’s it. No more is needed.

6. Spread evenly in a dustpan (you can also use a vegetable washing basket if you don’t have a dustpan) with a thickness of 3-5 cm. )

7. Wrap the beans up and down with cotton cloth. Do not expose the beans to the outside. Clamp them in a circle with a clamp and place them in a dark and humid place with the bottom elevated.

8. The next step is to wait for mold to develop, which will take about 5 days. During this period, you can test the surface temperature of the cloth with your hands, indicating that it is fermenting. Do not open it to see. The beans will catch cold when exposed to the outside, and the beans will be exposed to the outside. The air outside can grow bad black fungi.

9. It will be good if it cools down to the touch. On the third day, you can open a corner and take a look. Yellow mold is the best, followed by white. Black mold should not be removed. Touch it There will be a layer of yellow spore powder on top. Shake it lightly and it will fly. If this is the case, it will be 90% successful.

10. Bask in the sun and break up any lumps. If there are yellow-green spore powder, you can sieve it out, which will affect the taste.

11. Put it into a container without oil and raw water, and add cold salted boiled water. Note that the sun-dried bean curd and salted boiled water must be cooled before handling, otherwise they will become sour.

12. If exposed to the sun, wait until it cools down before stirring every day. Stirring it hot will make it sour. Leave it in the sun for at least half a month until it becomes mushy. After drying, pour sesame oil on the surface and store in a sealed refrigerator.

13. In about 15 days, the soybean paste will be successful.