Bean paste is is a kind of condiment, the main ingredients are broad beans, soybeans, etc., and the auxiliary ingredients are chili peppers, sesame oil, salt and so on. Bean paste belongs to fermented reddish-brown seasoning. According to the different habits of consumers, in the production of bean paste in the preparation of sesame oil, soybean oil, monosodium glutamate, chili pepper and other raw materials, while increasing the variety of bean paste, salty and savory, cooking essential, loved by the people.

Home Practice

We usually eat the bean paste is flavorful, his production process is what kind of? First of all, the soybean Chuan water soaked up, and then with a pressure cooker or electric stew pot will be cooked, drained of water, placed on a wooden board or bamboo curtains on the cool, and then directly into the dry flour, so that the beans all stained with flour, flattened out to half a centimeter to 2 centimeters thick, covered with a white paper to allow it to fermentation. Rural general with a shrub called golden branch branches cover, generally 2 to 3 days on the hair, the general beans really hair through the hair to a week or so. Hair color has white hair, yellow hair, and black hair. Number of white hair and yellow hair is the best, such as black hair is the cause of the temperature is too high. If the temperature is low, can be covered with a quilt, hair can be lifted off, let it hair through the hair. Sunshine hairy doudoune moncler pas cher while the sky is clear, the drier the better, put in a bottle for spare, and then red pepper, ginger, Dahl. Wash, dry and chop fine. Put in a large pot, add dry bean curd, watermelon, a little white wine and salt together with pouncing (one catty bean curd one or two salt), loaded tear glass bottle, press the bean curd, screw the cap tightly, but also sealed at room temperature for several months. A few months after the bean paste into a white-brown, bean paste is made, so do the sauce is called Yin sauce.

Another practice: with a porcelain jar, washed and dried, cool water poured into the altar into the salt (a pound of dry bean paste one or two salt) will be spare dry bean paste, watermelon poured into the altar, salt water is higher than the bean paste 1-2 inches, the use of gauze wrapped around the mouth of the altar to prevent bugs and flies fly into the maggots, otherwise it is easy to maggots; but also to prevent the rain into the altar to make the sauce moldy and deteriorating. Sun on the sun, June's sun is the best, sometimes the altar of bean paste cooing, such as boiling water, this time to often use chopsticks or stick stirring, about two months time, the sauce is made. This sauce this is sun sauce, sauce is reddish-brown, flavorful.

Nutritional Analysis

1. The main components of the bean curd are protein, fat, vitamins, calcium, phosphorus, iron, etc., which are indispensable to the human body;

3. The bean curd is also rich in linoleic acid, linolenic acid, which is beneficial for the human body to supplement the essential fatty acids and lower cholesterol, so as to reduce the chances of cardiovascular disease;

4. The fat in the bean curd is rich in unsaturated fatty acids and soybean phospholipids, which have the effect of maintaining the elasticity of blood vessels, strengthening the brain and preventing the formation of fatty liver.