A list of the contents of this article:

How to make big sauce with soybeans

5 jin of soybeans, 1 bag of salt, right amount of water. First boil the beans in a pot, then stir them up with a meat mixer. Pier into two cubes, put in the sun, to dry each surface into a shell, in fact, the middle is still soft when the six sides are done, put it on a paper package for a period of time, waiting for its own fermentation. On the day of the sauce, make the dried sauce into small pieces, grow hair, put it in the jar and put water and salt.

The homemade sauce needs to be made with soybeans as the main raw material through cooking, fermentation, drying and other steps. Here is a simple recipe for homemade big sauce. First of all, you need to prepare some soybeans. Wash the soybeans and soak them overnight to soften them. Then boil the beans until soft and crumble and mash them into mashed beans.

There are two methods of northeast soy sauce, one is to stir-fry the soybeans, and then cook them thoroughly to ferment the soy sauce, which makes the soy sauce known as pan sauce. Fried soybeans can fully stimulate the oily smell of soybeans, making the sauce taste more mellow, the color of the sauce appears dark brown, the taste is more fragrant; one is to directly boil the soybeans (called cooked in the northeast) and then directly ferment, this big sauce is called bean paste, the color is somewhat beautiful and yellow, the taste is not as mellow as the plate sauce.

How are authentic soybeans made?

First, prepare the raw materials. Need soybeans, salt, sugar, light soy sauce, soy sauce, cooking wine, star anise, incense leaves, cinnamon, pepper, dried pepper, ginger, garlic, onions and so on. Soybeans should choose fresh, moth-free and mildew-free high-quality soybeans to ensure the quality of soybeans. Secondly, soak the soybeans. Put the beans into a large bowl, add enough water, soak for more than 12 hours, let the beans fully absorb water and expand.

Soy sauce soy beans soaked in cold water one night in advance soaked soy beans will become much bigger, the soy soy water out do not want, because it contains soy alkali, bad for the body. Get all the materials ready. Put all the ingredients into the pot, add about two centimeters of water no more than the soybeans, bring to a boil over high heat and turn to a low heat and cook for about 40 minutes. The soup can dry the beans with a slight wrinkle.

Fermentation: put the mixed soybeans in a clean container, seal with plastic wrap or lid, and ferment in a warm place. The fermentation time varies according to the temperature, usually about 1-2 days. Make batter: in the fermentation process, you can prepare batter. Mix the flour and water into a paste in a certain proportion, not too thin or too thick.

Authentic soybeans is a traditional Chinese home-cooked dish, with soybeans as the main ingredient, made through unique cooking technology. This dish is popular with diners because of its excellent color, smell, flavor and rich nutrition. Now I will give you a detailed introduction to the practice of authentic soybeans.

Add the right amount of water, about no more than the soybeans, bring to a boil and simmer over low heat. Stew until the soup is thick, taste the soybeans, dry the soup and let it out of the pot. You can taste it before coming out of the pot and adjust the salt according to your own taste. Put the cooked soybeans on a plate and sprinkle with chopped onions or coriander to add color, flavor and flavor. The practice of authentic soybeans is not complicated, the key lies in the proportion of seasoning and the mastery of heat.

How to make soybeans in sauce is simple and delicious?

Soy sauce soy beans soaked in cold water one night in advance soaked soy beans will become much bigger, the soy soy water out do not want, because it contains soy alkali, bad for the body. Get all the materials ready. Put all the ingredients into the pot, add about two centimeters of water no more than the soybeans, bring to a boil over high heat and turn to a low heat and cook for about 40 minutes. The soup can dry the beans with a slight wrinkle.

Stew and taste: mix all the ingredients well, turn to low heat and simmer slowly, so that the soybeans can fully absorb the flavor of the seasoning. During this period, the ratio of soy sauce to sugar can be adjusted according to personal taste to achieve the best taste. Juice: when the soybeans are cooked to taste and the soup is thick, you can properly adjust the firepower to slowly tighten the soup until it reaches the desired consistency.

Sauce soybeans raw materials: soybeans 100 kg wheat flour 80 kg salt 25 kg 30 kg ginger 2 kg fennel 100 g orange peel 100 g. After removing impurities from soybeans, soak them in water to soften them and steam until they are mushy. 2. Pour the bean material into the seat, mix it with wheat flour, spread it 3 cm thick, turn it once a day at room temperature 25-30, and then ferment. Dark yellow bacteria will appear in about 5 days.

Spicy appetizer soy bean ingredients: 300 grams of soybeans, green and red pepper, onion, ginger and garlic, star anise, pepper, cinnamon, fragrant leaves, soybean paste, Pixian bean paste. Practice: 1 soak soybeans one night in advance, add 1 spoonful of salt in cold water and boil for about 30 minutes, remove and drain. 2 mix sauce: 2 tablespoons soybean paste, 1 tablespoon Pixian bean paste, 3 tablespoons raw sugar, 3 tablespoons water.

How do you make soybeans with sauce? Soak the soybeans one night in advance and fish them out. Heat up the oil and stir-fry the soybeans. Add the minced ginger and garlic and saute until fragrant. Add the red pepper and bean paste and simmer for 20 minutes.

The first step in soy sauce is to boil the beans and wash the selected soybeans in cold water, then put them directly into the pot and add tap water, which is about two fingers deep on the soybeans. Then begin to boil the beans like stewed rice and cook the beans until they taste a little bit noodle. Remove the beans and put them on a sieve to control them overnight. Cool thoroughly. After the soybeans are cool, start to mix the noodles, wrap a thin layer of noodles on the outside of the soybeans, and do not adhere to each other.

How to make soy sauce

Prepare ingredients: soybeans, ginger, garlic, chili powder, salt, cooking wine, pepper, star anise, sugar. After washing the soybeans, blanch them in the pan, remove and filter the water, dice the ginger, dice the garlic, and set aside the minced pepper. Stir-fry star anise and pepper in a pan, then remove and beat into powder with a grinder or other methods. Heat the oil in the pan and fry the soybeans slowly over low heat. Keep turning during the period to avoid pasting the pot.

Ingredients: 2 cups of soybeans and flour cups. Wash and soak the soybeans for a day, then put them into a pot and cook them thoroughly. After the soybeans are cooled, add the flour and stir evenly, spread evenly on the breathable steamer, cover the steamer with a white cloth, and put it in a cool place to ferment. Two days later, there will be white hair on the white cloth, which is the reason for fermentation. take away the white cloth from the steamer, turn the fermented soybean flour, and return to room temperature for five or six days.

Ingredient: 250 grams of soybeans. Excipients: 2 teaspoons oil, 1 teaspoon salt, 2 teaspoons soy sauce, 2 teaspoons monosodium glutamate, 2 teaspoons sweet noodle sauce, 1 teaspoon ketchup, 2 teaspoons cooking wine, 2 teaspoons sugar, right amount of spring onion and ginger, 1 teaspoon oyster sauce. Wash the soybeans and soak them in cold water. Soak until the soybeans are full. Soak the soybeans into a juice cup and add the right amount of water.

Step: soak the beans in cold water for about 8 to 12 hours until the beans float and soften. Drain the soaked soybeans, put them in a blender or food blender, and stir them into a paste. Pour the soybean milk into the pot, add the right amount of water and stir well. Boil the pot over medium and medium heat, then lower the heat and cook for 10 to 15 minutes, stirring constantly to avoid soymilk sticking to the pot.

First of all, we soak the soybeans in clean cold water. When the soybeans are obviously bigger and the particles are full, put them in the blender and stir them into a paste. Heat oil in the pan, add spring onions and ginger to stir-fry, add sweet noodle sauce and stir-fry, then pour in ketchup and soybean paste, add a little oil and cooking wine and stir well, then add oil consumption and sugar.

Raw material formula: soybean 100kg flour 80kg salt 25kg 30kg ginger 2kg cumin 100g orange peel 100g. After removing impurities, soak the soybeans in clean water and steam until they are mushy.