Steps
1, wash the soybeans, control the water, on the frying pan to fry (peppercorns, dried chili peppers into the frying together), 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 meal, and then add an appropriate amount of rice wine, mix well (note: do not add water, only with pepper paste and rice wine mix). Inside the soup spoon in the picture is made two months ago, and the color is obviously different from the new one.
3, bottling, room temperature, no direct sunlight storage (cover, but do not seal, remember. I have removed the cap sealing plastic ring). You can eat it after one month. [1]
Practice No. 2
Raw materials
100 kg of soybeans 80 kg of flour salt 25-30 kg, ginger 2 kg cumin 100 grams 100 grams of orange peel 100 grams
Steps
1. soybeans to remove impurities, soaked in water to swell, steamed to a paste.
2. Pour the soybean material on the mat, mixed with flour and mix well, spread into about 3 cm thick, at room temperature of 25 ~ 30 ℃ conditions, turning once a day, and then let it fermentation, about three or five days can be grown out of the deep yellow bacteria, put the outdoor drying that is for the sauce Ying.
3. Put the sauce into the tank, add salt, ginger, etc., and turn evenly, and then turn the tank the next day, and then stir once a day.
4. When the salting is finished, the tank is put into the sauce billet, but be careful not to fill the tank, the mouth of the tank to leave some space (about 17 cm from the mouth of the tank), cover the lid, seal the mouth of the tank with lime mud or yellow mud, do not make the air to prevent the bacteria, the intrusion of rainwater, so as to deteriorate in the sunshine for 40 to 50 a is finished.
First with a little soybean fried and ground powder, and then the main ingredient of soybean grinding, shelling, cooking, draining, by the time the temperature is not all the way back, will be stir-fried soybean powder sprinkled mix evenly (it is best to ask a little bit of fungus), laying in the bottom of the skip, a few days after the spirits. After the grains will be cooked barley porridge sauce, and then these grains of soybean into the wheat porridge, add salt, that is, three bowls of soybean porridge sauce plus a bowl of salt, mix well, loaded into the potting altar, every day in the sun, the night and rainy days to be covered up, can not let the rain, raw water dripping into the. Half a month later, is very sweet "new bean paste". This kind of bean paste can be eaten for a year. Sometimes maggots may be born in it, so remove the maggots and you can still eat it. There is a saying in Chiu Chow language, "If there are no worms in the bean jam, there is no one in the world". This kind of worm is different from other maggots and is considered non-toxic.
Puning Soybean Paste
Puning Soybean Paste is made from high-quality soybeans, flour, salt and other raw materials, and is refined through a number of processes, including fermentation, solarization, steam sterilization, etc. It has a golden yellow color, a mellow taste, and is rich in nutrients.
Old Beijing Bean Paste
Bean paste is a traditional Beijing dish, which is good for eating dumplings or drinking wine.
Ingredients: fat-free pork skin, carrots, soybeans, green beans
Practice:
1. blanch the meat skin in boiling water, cut into one and a half inches long, slightly thicker than the chopsticks of the strip;
2. boil two large bowls of water in a soup pot (about three times as much as the meat skin), the next into the meat skin, seasoning and ginger, stewed meat skin soft and rotten;
3. soup only did not pass the When the skin of the meat, pour into the soy sauce, add salt and chicken seasoning to taste, into the soybean, green beans and carrots diced slightly cooked and removed from the fire;
4. All the soup poured into a rectangular cake baking box, skimmed off the floating oil with a small spoon, let it cool down and then put it into the refrigerator, into the freezer, frozen, and then eat with the pick up.