Soybean has high nutritional value. It can be preserved for a long time and can be taken at home, which is very convenient to make it into soy sauce.

1. Wash the soybeans twice and take them out.

2. Take a slightly larger container and put it in clean water. Soak the washed soybeans in clear water for one night. The container for soaking soybeans must be slightly larger, because the volume of soybeans will increase a lot after soaking.

3. Take out the soaked soybeans, put them in a pot, add a proper amount of water, boil over high fire and turn to medium heat for about 20 minutes.

4. Take out the cooked soybeans, put them in a cooking machine, and add a proper amount of water. Water should overflow the soybeans and make a paste.

5. Put the oil in the pot. When the oil is hot, add chopped green onion, Jiang Mo and minced garlic and stir fry. Add appropriate amount of tomato sauce and sweet noodle sauce (or bean paste) and stir fry. Add cooking wine, soy sauce and sugar, stir fry, and then add the beaten soybean sauce. Stir well and keep stirring to prevent the pan from being burnt. Stir-fry until the water is dry, and finally sprinkle a little chicken essence and mix well.

6. Prepare a water-free and oil-free bottle scalded with boiling water in advance, put it in the bottle while it is hot, seal it, naturally cool it, put it in the refrigerator and carry it with you.

In the production process, you can add a proper amount of white sesame seeds according to your own preferences. If you like dark colors, you can add more soy sauce. If you like spicy taste, you can also fry a pepper and pepper oil first, then take out the pepper and dried pepper, and then proceed to the next step.

Bugujie gourmet diary

Earlier, my old aunts in my special community activity center for the elderly consulted and learned the easiest way to make two kinds of soy sauce beans, which is very simple, that is, the very traditional method in soy sauce, reminding everyone that they must use local soybeans and stupid soybeans. There are too many genetically modified soybeans now, so you can make delicious soy sauce beans by choosing the right soybeans. You can try it sometime! ~

He' nan Jiang Dou

Preparation of ingredients for making soy bean:

Soybean1000g, salad oil 500g, sesame oil 50g and shredded ginger 200g.

Salt 4 Liang, green pepper 2 Jin, sugar 150 g.

50g of chicken essence, 20g of star anise, 20g of pepper and 20g of pepper.

Cooking skills of making soy bean;

1. Soak soybeans in clear water for 7-8 hours, take out and drain, steam for 30-45 minutes, and simmer for 2-3 hours without opening the lid.

2. Wash and chop green pepper and red pepper, add anise pepper powder and salt, stir evenly and marinate for 7-8 hours (1-2 can be done at the same time).

3. Put oil in the pot and fry the steamed soybeans in the pot for 3-5 minutes. After the oil is boiled, put the beans into a medium-low fire.

4. Put a little oil in the pot, add sugar, pour the fried soybeans and pickled peppers into the pot, and add sesame oil, cooked rapeseed oil, chicken essence and monosodium glutamate. , and stir well.

5, stir fry for 20 minutes on low heat, very delicious.

I did it once one summer and failed. I don't know whether it is soybean or porcelain jar.

Many soybeans are made from a cup of soybean milk in the morning, which is a favorite food for many people because of its high nutrition. Grandma used to make sauces every year, such as watermelon sauce, Chili sauce and, of course, the most delicious soybean sauce. The sauce of this soy sauce is absolutely delicious when cooking or directly with steamed bread and rice. It tastes great, but generally homemade soy sauce needs fermentation, and homemade soy sauce is clean and healthy.

Today, I will tell you the method. Students who like it can try to do it, so they don't have to go to the supermarket to buy it in the future. It's just a little troublesome haha, but it's all worth it for the food.

soy

Raw materials:

(1) Soybean does not swell and wrinkle after soaking. Rinse it with clear water for several times.

(2) Boil it in a steamer for about 65,438+0 hours, then stop fire and naturally cool it. Don't steam too badly,

(3) controlling the moisture content of soybeans, cooling to below 40℃, inoculating soy sauce koji, mixing koji with flour evenly, and then mixing with soybeans evenly, so that soybeans are all stained with flour. Put the mixed soybeans into a clean box;

(4) Wrap it in cloth and put it on an empty shelf for fermentation and koji making. When soybean is mixed with flour, it will start to ferment and show heat. Don't open it often, or it will catch cold.

(5) The optimum temperature is 28-30 degrees, 12- 16 hours. After the material turns white, turn it over once, and the low temperature can prolong the time. When the temperature is very high, heat should be dissipated and the covering on it should be removed. You can turn the soybean block over, cool it, and then continue, otherwise the song will be destroyed. The box must be put in the air, otherwise there will be water under the box because of the heat of the air.

(6) About 40 hours, the surface of soybean will be covered with hyphae (yellow-green hyphae), and koji-making has been completed. Due to the influence of season and temperature, it may take a little longer to grow hyphae. The surface of soybean grains is covered with yellow-green spores, which has a normal fragrance and is a koji without other peculiar smell.

(7) Put the prepared koji in the sun for 2 days. Sun-dried soybeans have a peculiar smell, and you can tell whether they are good or bad by smelling them.

(8) Then clean the distiller's yeast, quickly clean it with cold boiled water, and take it out.

(9) Take it out, put it in a container, cover it with clean cloth and ferment for about 8 hours. It is enough that soybean koji is hot and has a strong bean flavor.

(10) Add 1000 g of water and 180 g of salt to the pot and boil at a water temperature of about 50℃;

(1 1) Put the soybean koji into the bottle;

(12) Add the prepared salt water, put the bottled watercress in the hot sun, cover it with gauze to prevent insects, and don't seal it. The more sunshine, the better.

(13) Stir once every two days, and you can eat it in the sun for about a month. This is a kind of sun-dried soy sauce.

(14) The sun-dried soybean sauce can be steamed or fried with sesame oil for sterilization, and then it can be eaten. You can also add a little pepper powder and Jiang Mo to taste.

Ingredients: 500g soybean water1000g salt180g flour 40g.

Exercise:

? 1. Soak soybeans to make them swell without wrinkling. Rinse with clear water several times.

2. Put it in a steamer and cook for about 65,438+0 hours, then cease fire and naturally cool. Don't steam too badly,

3. Control the moisture of soybeans to be slightly dry, and don't stick your hands. Cooling to below 40℃, inoculating soy sauce koji, mixing koji and flour evenly, and mixing with soybean evenly, so that all of them are stained with flour. Put the mixed soybeans into a clean box with a thickness of about 2-3 cm.

4. Wrap it in cloth and put it on an empty shelf for fermentation and koji making. When soybean is mixed with flour, it will start to ferment and show heat. Don't open it often, or it will catch cold.

5. The optimum temperature is 28-30 degrees, 12- 16 hours. After the material turns white, turn it over once, and the low temperature can prolong the time. When the temperature is very high, heat should be dissipated and the covering on it should be removed. You can turn the soybean block over, cool it, and then continue, otherwise the song will be destroyed. The box must be put in the air, otherwise there will be water under the box because of the heat of the air.

6. About 40 hours, the surface of soybean will be covered with hyphae (yellow-green hyphae), and koji-making has been completed. Due to the influence of season and temperature, it may take a little longer to grow hyphae. The surface of soybean grains is covered with yellow-green spores, which has a normal fragrance and is a koji without other peculiar smell.

7. Put the prepared song in the sun for 2 days, and the dried soybeans have a strange smell. You can judge whether it is good or bad by smelling it.

8. Then wash the distiller's yeast, wash it quickly with cold water and take it out.

9. Take it out and put it in a container, cover it with clean cloth and ferment for about 8 hours. Soybean koji is hot and has a strong bean flavor.

10. Add1000g of water and180g of salt to the pot and boil. The water temperature is around 50℃.

1 1. Put soybean koji in a bottle,

12. Add the prepared salt water, put the bottled watercress in the scorching sun, cover it with gauze to prevent insects, and don't seal it. The more sunshine, the better.

13. Stir once every two days, air it for about a month, and you can eat it when you smell the sauce. This is dried soy sauce. If you are in a hurry to make soybean sauce quickly, please spread it in a big bowl and expose it to the sun in soybean sauce for about 20 days.

14. The sun-dried soybean sauce can be directly fried, steamed or fried with sesame oil for sterilization and direct consumption. You can also add a little pepper powder and Jiang Mo to taste.

skill

This step of making music is very important. The key to making soy sauce or soybean sauce is to make koji. After koji-making is completed, good soy sauce and soy sauce can be brewed, which will affect the later fermentation, and the brewed soy sauce and soy sauce taste bad or turbid. The temperature of koji-making should be well controlled. When the temperature is very high, heat should be dissipated. Take off the covering on it. You can double the soybean block and put it in the air, otherwise the song will be broken. The box must be put in the air, otherwise there will be water under the box because of the heat of the air. Containers should be clean and oil-free. The salt content in soy sauce is not less than 10%. Adding less salt is easy to sour, which leads to the final brewing failure. Stir the sauce before drying. It is best to listen to the weather forecast when mixing sauce, and it is best to have good weather all week. It better be sunny on the day of sauce mixing. Sunbathing is the process of discovering white film, which is polluted by miscellaneous bacteria. Scrape off the white film and put it in high-alcohol liquor for sterilization. The added salt is not enough to increase the salt content.

From the network

To make soy sauce, first soak soybeans overnight, steam them thoroughly or cook them until they can be crushed by hand, then filter out the excess water, cool them, wrap them with a layer of flour, pour them on a sieve, cover them with gauze or Vitex negundo, and put them in a warm, humid and unventilated place to let soybeans ferment and grow white fimbriae.

After a few days, yellow koji will grow on the white pili. After it is filled, it will be dried and sealed, and the sauce can be dried until it continues to be sunny. Put the cold boiled water into the sauce, rub off the excess fimbriae on the surface of the bean koji, pour it into the jar according to the ratio of one catty of soybeans, three ounces of salt and three kilograms of water, add ginger, garlic and dried peppers according to your own taste, put it into the jar, expose it to the sun for about a month, and open it every morning and evening. Cover the jar mouth with gauze in sunny days and glass in rainy days to avoid getting wet by rain. In this way, a month later, you can smell the pure sauce.

Another method is to use watermelon pulp directly to make delicious watermelon sauce without cold water. Pour into the jar according to the ratio of one catty of soybeans and four or two salts, then pour into the mashed watermelon juice, which is more than the length of a palm of bean koji, and then add pepper powder, shredded ginger, star anise petals and pepper. Stir well with clean chopsticks, seal the jar mouth tightly with gauze, expose to the sun every day, and open it every morning and evening, so it will be done in one month.

Don't try it easily in summer, it's easy to get maggots. Do it in wax month or spring, there are fewer mosquitoes and flies, and it is not easy to get maggots in the sun. Cook the soybeans, steam them with flour and put them in the lee. They don't need to be sealed, and they don't need too much mold. Long hair is fine. Too much mildew can be bitter. After drying thoroughly, cover the mouth of the basin with cold boiled water, salt and old leaves of Toona sinensis and soak it in the sun. When it is stirred into a paste, it can be spread out and thoroughly dried for preservation. When eating, scald it with boiling water.

Sauce is a very common ingredient in life. Many people like to season with sauces, make their own soybean sauce and add their favorite condiments. It tastes good, and it is clean and hygienic, with no additives. Learn to make soy sauce with me ~

Ingredients: 250g of soybeans.

Attachment: 2 teaspoons of oil

2 teaspoons of soy sauce

2 teaspoons sweet noodle sauce

2 teaspoons of cooking wine

Proper amount of onion and ginger

Salt 1 teaspoon

MSG 1/3 teaspoon (seasoning, you can leave it out if you don't like it).

Tomato paste 1 teaspoon

2 teaspoons of sugar

Oyster sauce 1 teaspoon

1. Wash soybeans and soak them in cold water.

2. Soak until the soybean particles are full.

3. Put the soaked soybeans into the juice cup and add the right amount of water.

4. Stir the soybeans into a paste.

5, oil pan, onion and ginger into the pot, sweet noodle sauce, tomato sauce into the pot.

6. Put soybean sauce into the pot and fry together.

7. Add soy sauce, cooking wine, oyster sauce and sugar and continue to stir fry.

8. Add salt and monosodium glutamate and stir fry until the soybeans are cooked and fragrant.

1, the thickness of soybean sauce depends on personal preference.

2. Condiments are added according to personal taste.

3. Soybeans can be processed, ground and fried until the time is shortened.

This delicious soy sauce is out of the pot, and it can be kept in a glass bottle. Cooking and seasoning, and mixing noodles are good choices ~

1, wash soybeans and soak them in cold water.

2. Soak until the soybeans are full

3. Put the soaked soybeans into the juice cup and add the right amount of water.

4. Screw the blade assembly tightly to the mouth of the juice cup, then align the blade assembly with the symbol on the main machine, press the juice cup down with a little force, then turn it clockwise to block the juice cup on the main machine, turn on the power supply, press and hold the switch by hand, and the machine will start to work and stir the soybeans into paste.

5, oil pan, saute shallots and ginger slices, stir-fry fragrant noodle sauce.

6. Stir-fry tomato sauce in the pan

7. Pour soybean sauce into the pot and stir fry.

8. Add soy sauce and saute.

9. stir-fry with wine

10, stir-fry oyster sauce.

1 1, add sugar and stir fry.

12, add salt and monosodium glutamate and stir-fry until the soybeans are cooked and fragrant.

13, you are finished! !

Maruzou teaches you how to make soy sauce and the seven steps to make soy sauce:

Ingredients: 200g soybean, coriander, salt, soy sauce, sugar, dried pepper, star anise and pepper.

Steps:

1. Wash and soak the dried soybeans overnight until the soybeans are twice as big.

2. Heat oil from the pan, add dried red pepper and star anise and stir fry.

3. Drain the soybeans and stir-fry.

4. Add soy sauce (soy sauce, soy sauce) and stir well.

5. Pour in the right amount of water and add more water at a time. Soybeans should be cooked for a long time. Bring the fire to the boil before simmering.

6. Add coriander half an hour before cooking. Coriander should be cooked with the best part of the whole tree.

7. When there is still a little water, add salt and mix well. Collect juice. Coriander is also delicious.