2, the cooked soybeans out (without drying), put directly into the container while hot (with the best kind of container tiles), and then seal the container, it is best to use a quilt or something to cover, at least to maintain the temperature at 10 degrees or more, and put 7-10 days, to be the kind of beans into the kind of chopsticks to pick the pull of sticky strips, it shows that it has been successful.
3, ready to seasoning appropriate amount: ginger, pepper, cinnamon, fennel, dry chili, etc., will be the above seasoning simmering out of the appropriate amount of seasoning water, and then add salt, and then add the vegetables (usually cabbage, winter melon, radish and so on), mix well, and then sealed, generally about a week can eat.
Question 2: how to make stinky beans in the village dwf8727xida
Question 3: how to make stinky beans pickles in winter Winter method of making stinky beans pickles:
A. Use of vessels and materials
Soybeans 500g, soybean fungus 5g
Pressure cooker, stainless steel pots, shallow containers such as foam lunchboxes, foam cases 2 liters of rectangular plastic bottles or warm water bags, thermometers
Second, soak the beans steamed beans
Soybeans fully washed, add 3 times the amount of water soaked overnight, pour off the water into the pressure cooker to steam to the extent that soybeans crushed by hand, about 45 minutes. If you don't have a pressure cooker, don't put too much water in at once when boiling. To maintain the original flavor of soybeans, it is best to steam.
Third, inoculate the bean bacteria
The bean bacteria with 50ml of hot water (temperature is best 38-45 ℃, the temperature is too high will kill the bean bacteria) dissolved, evenly added to the hot soybean (temperature is best 38-45 ℃, the temperature is too high will kill the natto bacterium), quickly stirred evenly, divided into 7 foam lunch box, thickness of about 2cm, the top of thatch on the gauze or in the lunch box and lunch box Put gauze or a pair of chopsticks between the lid and the lunch box to make it fully exposed to air. It is very important for the soybean bacteria to be exposed to air because they are aerobic bacteria. After fermentation, it is necessary to cover the lid and seal the mouth with tape to avoid contact with the air for long-term preservation.
Fourth, fermentation at a constant temperature of 14-36 hours
In a clean large foam box into a few bottles filled with 50 ℃ hot water in rectangular plastic bottles, has been inoculated with natto bacteria on the foam lunch box placed on the bottles, the ideal temperature of the box is 42 ℃. If the temperature inside the box drops to 38℃, the bottles are replaced with 50℃ hot water again. So repeatedly replace the hot water in the bottle, fermentation 14-36 hours, the soybean surface produced a white film, there are sticky filaments appear after the soybean will become stinky beans. If there is no foam box, you can also use a large cardboard box, wrapped around the quilt and electric mattress, or box inserted into a 45 ℃ light bulb and other methods to maintain a constant temperature in the box. Pay attention to more exposure to air.
Fifth, after ripening (live bacteria dormant at low temperature)
Fermentation at a constant temperature of 38-42 ° C for 14-36 hours, and then placed in the refrigerator for a few hours of low-temperature storage, the good stinky beans will be better both in appearance and taste. Therefore, it is recommended to put the beans into the refrigerator for a few hours of low temperature storage before consumption or long-term preservation.
Six, the production of the key
① pay attention to maintain a constant temperature of 38-42 ℃. ② Bean bacteria to be inoculated into the hot hot soybeans (the temperature is best 38-45 ℃, the temperature is too high will kill the bean bacteria).
VII, the preservation of bean bacteria
Bean bacteria strains are particularly stable because they are in a spore state, as long as they are placed in a cool, dry place can be preserved for a long time. But after opening, it must be placed in the refrigerator at low temperature.
Eight, note
Cardiovascular disease patients taking blood coagulation blocking agent new coumarin, stinky beans in the vitamin K2 can make the new coumarin lose efficacy, so do not eat stinky beans.
Question 4: how to do stinky beans Material
Stinky beans 300g lemongrass 1 branch small onion 5 garlic rice 3 Malay fry a few dried chili pepper 50g shrimp 50g fish roe 100g a little bit of oil
Salt a little bit
Practice 1. Stinky beans cut in half heart do not (the heart will be bitter) over the oil and standby, fish roe first fried and standby Shrimp softened and standby
2. 2. dried chili pepper hot boiling water cut short lemongrass, green onions, garlic rice, Malay frying, shrimp put oil and ingredients average blender to break
3. 2 of the ingredients in the pan frying incense out of the oil and put salt to taste (to personal taste) under the stinky beans, fish roe that is ready
Question 5: stinky beans food how to make the stinky food ingredients detail
soybean 500g
slightly spicy flavor
other processes
the food is not as good as the food is not as good as the food is not as good as the food is not as good as the food is not as good as the food is not as good as the food is not as bad as it should be.
Other Processes
Days Consumption
Normal Difficulty
How to make stinky bean food in Xiaoxian County
1
Select beans. Select the prepared soybeans, and pick out and throw away the rotten, bad, and insect-eaten beans from them.
2
Soak the beans. Selected beans in the basin, pour water, water requirements did not exceed the beans, such as the middle of the water found less, you can continue to add water to not exceed the beans. Beans need to soak more than 12 hours.
3
Cook the beans. Wash the soaked beans once, put them in a pot and bring them to a boil, then turn off the heat and continue to cook until the beans can be crushed with your fingers.
4
Cover the beans. Fish up and drain the water, put them into a clean pot while they are still hot, cover them with a cage cloth, then cover them with plastic wrap and put them near the heater. The indoor temperature should be maintained at about 20-25 degrees, it takes about 7 days to grow a white and green sticky mycelium hairs, pick with chopsticks will find a very sticky sticky silk.
5
Lower beans. Peppercorns (about 5g), fennel (about 5g) with the pan fried until slightly browned, with the peppercorns together with a blender broken; dry red pepper (about 50g) fried, the color began to partially yellow, can smell the chili pepper can be, with a blender broken into fermented beans; and then a little salt (about 50g), fine ginger (about 30g), with chopsticks, repeated stirring, so that it is uniform.
6
Sun-dried beans. Put the next good beans into a sunny place to dry 4-5 days can be, it is best to cover with plastic wrap, so cleaner.
7
Eat beans. This is nothing to write about, those who have eaten know. Put some sesame oil will be more delicious!
Question 6: the village people do stinky beans how to do home stinky tofu
Raw materials and recipes:
5kg of soybeans, 250g of chili oil, 1kg of tea oil, 150g of sesame oil, 500g of soy sauce 15kg of brine, 100g of coarse salt, 300g of cooked gypsum
The production process:
Stinky tofu
(1) the tofu will be made of soybeans with a little bit of sesame oil. (1) the system of tofu will be soaked in water soybean, made of tofu brain. The tofu brain will be scooped into the wooden box, covered with a wooden board, pressed on the heavy stone, pressed to remove the water, that is, into the tofu.
(2) deep-fried stinky tofu alum into the barrel, spring, fall about 3 to 5 hours, summer about 6h soak, winter about 2 days, soak well after taking out, wash with cold water, drain the water, and then all the tea oil poured into a pot of red, into the tofu with a small fire fry for about 5 minutes, a to be charred, that is, fished out of the plate, with chopsticks in the middle of the tofu drilling a hole in the chili oil, soy sauce, sesame oil poured together to mix well, and the chili oil, soy sauce, sesame oil, soy sauce and sesame oil, and the chili oil. The chili oil, soy sauce, sesame oil poured together and mix well, put in the tofu hole that is made.
(3) brine method to use tempeh 2.5kg as a standard calculation, must add 15kg of water boiling, filtering, adding 1500g of alkali in the juice soak for about half a month, stirring once a day, after fermentation into brine.
Beijing Stinky Tofu
Stinky tofu is made from high quality soybeans with high protein content, after soaking beans, grinding pulp, filtering pulp, pointing brine, pre-fermentation, marination, soup, post-fermentation and other processes.
Marinated stinky tofu
(1) the tofu will be soaked soybeans with water, soaked, washed with water, into the water 20 ~ 25kg, with a stone mill grinding into a thin paste, and then add the same amount of warm water with the thin paste, mix well, put into a cloth bag, and then force to the pulp extrusion, and then in the dregs of the soybean residue into the boiling water mixing well and then squeezed, so that continuous dregs of the soybean residue does not touch, soybean pulp has been squeezed out of the bubble, skimmed, the When the soybean milk has been squeezed out, skim off the foam, put the pulp into the pot with high heat, pour it into the cylinder, add the gypsum juice, add the side of the wooden stick and stir, about 15-20 turns after stirring, a little water can be dripped, such as mixing with the pulp, that is, the gypsum juice is not enough, must be added to the gypsum juice and then stirred some more. If the water is not mixed with the pulp, it will become tofu brain after about 20min. The tofu is scooped into a wooden box, covered with a wooden board, and pressed with a heavy stone to remove the water, then the tofu is made. Do stinky tofu, tofu if the special, pressed than we generally eat tofu to hard, but than dried tofu and soft.
(2) fermentation will do a good job of tofu plate by plate on the shelf, wooden shelves can be put more than a dozen layers of tofu, the middle can be ventilated, wiped with salt, point on the mold (strains of bacteria dissolved in water, dipped in the finger popped in the bean curd), in the ventilated room in the absence of direct sunlight in the room to put two to three days in the summer house temperature can be in the 32 degrees up and down, the bean curd will grow out of one-inch-long white hairs, i.e., mold.
(3) after the fermentation of the treatment of alum into a bucket, pour boiling water with a stick to stir, put the tofu soaked for about 2h, fish out the tofu cooling. Then put the tofu into the brine to soak, spring, fall about 3 ~ 5 h, summer about 2h soak, winter about 6 ~ 10 h, soak well after taking out, with cold boiled water slightly washed , drained water can be.
(4) According to the taste and characteristics of different regions, and then processed.
Spicy Stinky Tofu
Ingredients
Black Stinky Tofu
4 slices of stinky tofu, 1 piece of garlic, 1 tbsp of minced garlic, 1 tbsp of wine, 3 tbsp of chili bean curd, ? tbsp of sugar, ? tbsp of soy sauce, 1 cup of water
Method
1. Wash the stinky tofu and deep-fry it in a bowl of oil until crispy and brown.
2. Saute minced garlic in 2 tbsp oil, add all seasonings and bring to a boil, then add stinky tofu and chopped garlic to taste.
3. Simmer over low heat until the soup dries up a bit, then add to the pot and serve.
Tips and explanations
1. If you think the smell of stinky tofu is too heavy, and you are afraid of leaving a bad taste when cleaning, you can buy ready-made fried back to cook.
2. It's easier to keep warm in a pot, but if you don't have a pot, you can use a deep dish, but you need to eat it as soon as possible, it won't taste good when it's cold.
Soybean fried stinky tofu
Method: stinky tofu washed, cut into small pieces, Li dry water. The soybeans are shelled and dehulled. The oil pot is hot, the stinky tofu in the pot fried until golden brown and removed. A small amount of oil left in the pot, burned to eighty percent heat, under the soybean stir-fried until cooked, and then the stinky tofu poured into a little water, add salt, monosodium glutamate, to be dry after the soup can be loaded on the plate.
Steamed stinky tofu
Ingredients: four pieces of stinky tofu, two slices of sauerkraut, four soybean sprouts, six mushrooms, a red pepper, coriander.
Seasoning: sesame oil, black vinegar, salt, soy sauce, sugar each moderate.
Directions: Cut the sauerkraut, mushrooms and red pepper into julienne strips. Chopped coriander. Tofu in a dish or bowl with seasoning and sauerkraut, steam over medium heat for about 10 minutes and sprinkle with chopped coriander. [3]
Spicy Stinky Tofu
Ingredients:
Stranded meat, stinky tofu (A) mushrooms, shrimp (soaked soft and chopped), garlic, chili peppers, green onions (chopped), (seasoning) chili sauce,
Tender stinky tofu
Wine, sugar, water, soy sauce are appropriate amount
Method: a little oil in a saucepan, turn on the medium heat, and steam for about 10 minutes. ...... >>
Question 7: How to make stinky beans Stinky tofu is made from high-quality soybeans with high protein content, after soaking the beans, grinding pulp, filtering pulp, pointing the brine, pre-fermentation, pickling, soup, post-fermentation and other multi-processes.
(1) tofu
The soybean soaked in water, soaked, washed with water, into the water 20 ~ 25kg, grinding into a thin paste with a stone mill, and then add the same amount of warm water with the thin paste, mix well, put into a cloth bag, and then force the pulp extrusion, and then in the dregs of soybean residue into the boiling water mixing well and then extruded, so that continuous dregs of soybean residue does not touch, soybean pulp has been squeezed out of the time, skimming off the foam, will be into the pot of pulp with a big fire boiling, poured into the tank. When the soybean milk has been squeezed, skim off the foam, put the pulp into the pot with a large fire, pour it into the cylinder, add gypsum juice, add and stir with a wooden stick, about 15-20 turns after stirring, a little water can be dripped, such as mixing with the pulp, that is, the gypsum juice is not enough to add some gypsum juice into the gypsum juice and then stirred. If the water is not mixed with the pulp, it will become tofu brain after about 20min. The tofu is scooped into a wooden box, covered with a wooden board, and pressed with a heavy stone to remove the water, then the tofu is made. Do stinky tofu, tofu if the special, pressed than we generally eat tofu to hard, but than dried tofu and soft.
(2) fermentation
will do a good job of tofu plate by plate on the shelf, wooden shelves can be put more than a dozen layers of tofu, in the middle of the ventilated, wiped with salt, point on the mold (strains of bacteria dissolved in water, dipped in the fingers of the popped in the tofu), in the ventilated room in the absence of direct sunlight in the room to put two to three days in the summer house temperature can be in the 32 degrees above and below, the tofu will be an inch-long white hairs, that is, the mold.
(3) treatment after fermentation
The alum into the bucket, pour boiling water with a stick to stir, put the tofu soaked for about 2h, fish out the tofu cooling. Then put the tofu into the brine soak, spring, fall about 3 ~ 5 h, summer about 2h soak, winter about 6 ~ 10 h, soak well out, wash with cold water, drain the water can be. (brine method: with 2.5kg of tempeh as a standard calculation, must add 15kg of water boiling, filtered, in the juice with 1500g of alkali soaked for about half a month, stirring 1 time a day, fermentation is brine.)
(4) According to the taste and characteristics of different regions, and then processed. JB Food Culture Communication Network
Soybean fried stinky tofu
Method: stinky tofu washed, cut into small pieces, Li dry water. The first thing you need to do is to take a look at the color of the skin and the texture of the skin. The oil pan is hot, the stinky tofu in the pan fried until golden brown and removed. A small amount of oil left in the pot, burned to eighty percent heat, under the soybean stir-fried until cooked, and then the stinky tofu poured into a little water, add salt, monosodium glutamate, to be dry after the soup can be loaded on the plate.
Steamed stinky tofu
Ingredients: four pieces of stinky tofu, two slices of sauerkraut, four soybean sprouts, six mushrooms, a red pepper, coriander.
Seasoning: sesame oil, black vinegar, salt, soy sauce, sugar each moderate.
Directions: Cut the sauerkraut, mushrooms and red pepper into julienne strips. Chopped coriander. Tofu in a dish or bowl, add seasoning and sauerkraut, steam over medium heat for about 10 minutes and sprinkle with chopped coriander.
Spicy Stinky Tofu
Ingredients:
Minced pork, stinky tofu (A) mushrooms, shrimp (softened and chopped), garlic, chili peppers, green onions (chopped), (seasoning) chili sauce, wine, sugar, water, soy sauce, are appropriate
Method: pan pour a little oil, turn on the medium heat, the A and the stranded meat into the pan stir fry incense, put stinky tofu and seasoning, water ( cover the stinky tofu can be) covered with a lid. The water can cover the stinky tofu, cover the lid and cook until the stinky tofu is cooked through and tastes good.
Steamed Stinky Tofu with Meat Sauce
Ingredients: 1 jar of meat sauce, 2 pieces of stinky tofu, 3 pieces of hairy bean nuts, 2 tbsp, 4 pieces of red chili peppers
Seasoning: 1 tbsp soy sauce, 1 tbsp
Method: 1. 4. After the stinky tofu is dished up, pour Method 3 on top and steam over high heat for about 15 minutes.
Note: Vegetarians can replace 1 jar of Quanta Pork Sauce with 2 jars of Quanta Cream Sauce.
Question 8: How to Make Stinky Soy Beans Soak the soy beans and cook them. Put in the quilt or insulation hot place to cover 7 days to the sticky silk, take out and put salt and ginger chili powder. And then sunshine. A few days OK
Question 9: I just boiled some soybeans how to do stinky beans it Main Ingredients
soybeans
300g
Auxiliary Ingredients
seasoning
moderate
salt
moderate
fennel
moderate
peppercorns
moderate
.
Steps
1. Rinse the soaked soybeans one night beforehand.
2. Take the appropriate amount into the pot, add appropriate amount of water.
3. In the put big spices, cumin, pepper cover the pot lid, high heat to boil.
4. After boiling, change to medium heat, add the appropriate amount of salt and cook.
5. Finish.
Question 10: How to make rural stink sauce beans Northeastern soybean paste, soybeans boiled, get into pieces, paper wrapped, put three months, fermentation, salt water soak open, pickle for a month, often tending.