Soybean paste, I believe many people like to eat it. Whether it is a supermarket or a food court, there are sold. However, to eat more healthy and flavor, you can do it yourself at home, soybean sauce practice is quite simple, learn a lesson will be able to. Want to know how to make soybean paste and how to make soybean paste at home? Then take a look.
Method one
Ingredients
Soybeans, red pepper, salt, sugar, rice wine, pepper, dried chili.
Practice
1, wash the soybeans, control the water, on the frying pan fried (peppercorns, dried peppercorns together into the frying), after frying, use a food processor to grind into powder. Then add a little sugar, add enough salt and mix well.
2, will be cleaned, cut small pieces of pepper, with a food processor into a paste, mixed into the above soybean powder, and then add the appropriate amount of rice wine, mix well (Note: do not add water, only pepper paste and rice wine mix).
3, the last is almost ready to bottle, placed in room temperature, no direct sunlight place to save, placed a month later you can eat.
Method 2
Materials 500 grams of dried soybeans, 200 grams of flour, 80 grams of salt, 500 grams of water, ten spice powder, sugar, sesame oil moderate. Practice 1, soybeans washed and soaked in water overnight, put into the pot to cook soft boiled and drained. 2, the soybean drained water sieve into the flour mix, so that the soybean completely coated with flour and then put into the bottom of the basin of the mesh basket spread, covered with a cloth put indoor fermentation 3-4 days soybean surface grows a layer of white hairs that is fermented successfully. 3, the soybean with an electric fan blowing cool and then put the sun until completely dry, with 500 grams of water with salt to boil until the salt dissolved and then cool. 4, add the sun-dried soybeans and the right amount of sugar, ten spice powder and mix well into the container, the top of the pouring of sesame oil cover gauze put in the sun about 15 days. 5, the length of time can be based on the color of soybean paste (color darkening can be) in the sun every morning and evening with chopsticks to stir a good sunshine into the bottle in the refrigerator to keep. Method 3 Materials Dried soybeans, flour, salt and water. Methods 1. Soybeans pick off the bad, clean water scrub clean. 2. Soak in cold water until the grains are full, I soaked overnight. 3. Cooked beans (preferably steamed), to be cooked through, hand gently pinched on the broken, but the beans are intact'. 4. Drain the water, (the water to cook the beans do not), to drain a little dry, dry to the hand grab a handful of water will not stick in the hand, I use a fan to blow dry. 5. Sprinkle the flour and stir, so that each bean is evenly wrapped in flour, it can be, do not need more. 6. evenly spread in the dustpan (no dustpan with a basket of dishes can also be) thickness of 3-5 cm. 7. Wrapped up with a cotton cloth up and down, the beans are not exposed to the outside, with a ring of clamps clamped, placed in a dark and a little damp place, the bottom of the shelf. 8. The next step is to wait for the mold, about 5 days or so, during the period of time, the surface of the cloth with a hand test warming, indicating that the fermentation, do not open to see the beans exposed to the outside will be cold, and contact with the outside air will be bad black bacteria. 9. touch up to cool down is good, according to the season time will be different, the third day when you can open a corner of the sneak peek, yellow mold is the best, followed by white, black mold can not be, I opened this time halfway through the results of the growth of black, but most of the yellow, on the black removed can still be used. 10. Sun a sun, lumpy break. 11. into a container without oil and raw water, add cold salt water, the amount of salt than the amount of fried vegetables to be a little more (too light and easy to break Oh, not salty enough, the back of the mixing time can be added again) attention to the sun and salt water and bean curd to wait for the operation of the cooled down, otherwise it will be acid. 12. I put a little too much water in this, the sun, every day and so cooled and then stirred, hot stirring will become acidic. Sun at least half a month, become a paste state on the sun is good. After the sun on the surface of the pouring of sesame oil, sealed refrigerator to save, eat when you take out, fried vegetables can replace soy sauce, very fresh oh. Tips 1, beans should be "cooked" and "dry". 2, cover the beans "do not always peek"; also "do not mold over". 3, put a little more salt in the sauce, "can not be too light", the best time to put the sauce is only 70% full (the sun may swell). 4, the sauce and stirring should be "cool" operation. Method 4 Materials Dried soybeans, sugar, soy sauce, star anise. Practice 1. Dry soybeans under the selection, picking off the poor quality soybeans, and impurities mixed into the soybeans; dry soybeans into the water, soaked for 8 hours. 2. Soaked soybeans, washed and ready to use. 3. Soybeans into the pot, add the right amount of water, water diffusion out of the height of the soybean, with the height of soybeans. 4. Add sugar, soy sauce, star anise. 5. Boil on high heat, then turn to low heat. 6. Simmer over low heat until the soybeans are cooked through, this time to guard the side of the pot, more flip under the soybeans, so as not to stick to the pot. 7. Seasoned with salt, the soybean stir fry evenly. 8. Turn off the heat and serve. Cooking tips 1, soybean soaking time is long enough, it is easier to cook; but soaking time is not too long. 2, high heat juice, be diligent in turning, so as not to stick to the pot. Conclusion: The above is for you to introduce the practice of soybean paste, you all understand it. This is really excellent for people who like to eat soybean sauce. After reading the above said how to make soybean paste and home made soybean paste, if you are interested, go and try to make it.