No matter where you are, what you miss most is the taste on your tongue at home.
As a Central Plains native, how many of these three soybean paste recipes do you know?
Or how many have you eaten?
There are three ways to make soybean paste. As a Central Plains native, you must have tasted the first one!
The first type, watermelon and soybean paste preparation materials: 1000G of soybeans, 400G of salt, 4KG of watermelon pulp, appropriate amount of white flour, two to three sheets of oil paper, glass container; seasonings used: star anise, ginger, cinnamon, peppercorns, cooked peanuts
250G method: 1. Soak the soybeans for more than four hours in advance and steam them in a steamer; stew the steamed soybeans in the pot overnight. 2. Pour the flour into a large bowl, then add a handful of soybeans, and stir them back and forth.
, let each soybean be coated with flour 3. Spread oiled paper, spread the soybeans evenly on the oiled paper, then cover it with another piece of oiled paper, seal it, and cover it with a small quilt 4. Cover the beans
It takes about 3-4 days in July and August (now is the best season for making!). The covered beans are covered with yellow-green hairs. 5. The covered beans are dried in the sun on a good day with blue sky and white clouds. Basically
Just soak in the sunshine one day and that’s it!
6. Put the soybeans into a slightly larger container, cover the soybeans with the watermelon, add salt, peanuts and various seasonings and stir evenly.
7. It can be eaten after fermentation for about half a month, but the taste will be much better after two months or more.
The second kind of winter melon and soybean paste 1. Remove the soybeans, soak them in water in a basin until they are soft, cook them in a pot until they are about 70 to 80% mature, take them out to remove the water, put them in a basin while they are still hot, and seal them tightly (usually with sterilized gauze and then cover them again)
Cover it with a clean cotton pad) and place it indoors at about 20°C for fermentation. 2. When the beans become a paste by squeezing them with your hands, take them out and stir.
3. Place it in the sun or in a drying room to dry it into bean material.
Pay attention to hygiene when drying. If drying in the sun, cover the pot with gauze.
4. Peel the selected winter melon, scrape and remove seeds, cut into long strips 1.5 cm thick and about 3 cm long, steam in a steamer until mature, remove and remove the water.
5. Processing of seasonings: roast the peppercorns, anise, dried ginger, cumin, tangerine peel and cinnamon, dry them, grind them and sift them finely.
6. Clean the sauce vat and disinfect it with sulfur fumigation.
Put the cooked winter melon strips, bean ingredients, and seasoning powder into a sterilized jar, stir evenly, and then seal the jar mouth.
After about 1 month, the winter melon bean paste will be made.
At first glance, this one looks the same as the watermelon and soybean sauce, but the taste is completely opposite. The watermelon and soybean sauce is sweeter, while the winter melon one is more salty!
The third type of old-fashioned soybean paste 1. After removing impurities from the soybeans, soak them in water to swell and steam until they become paste.
2. Pour the bean material on the mat, mix it with the flour, and spread it to a thickness of about 3 cm. Turn it over once a day at room temperature of 25 to 30°C, and then let it ferment. It will grow in about three to five days.
The dark yellow fungi are produced and dried outdoors to become Jiang Ying.
3. Put the sauce into the jar, add salt, ginger, etc., and stir evenly. Turn the jar the next day, and stir once every day thereafter.
4. After the salting is completed, put the sauce base into the jar, but be careful not to fill the jar. There should be a certain space at the mouth of the jar (about 17 centimeters from the mouth of the jar). Cover the lid to seal the mouth of the jar to prevent ventilation.
, to prevent bacteria and rainwater from invading and causing deterioration. Keep it in the sun for 40 to 50 days.