How to make soy sauce beans

Method of making soy sauce beans in eastern Henan:

1. 2 kg of soy beans, stir-fried in a pot (adding salt can avoid paste spots on soy beans)

2. Soak them in cold water for 1 minute while they are hot (it is not good to soak the soy beans for a short time, but it is not good to soak them for too long)

3. Dry the soy beans until no water can be caught by hand

. Spread hemp leaves on it, and spread three layers of newspapers on it. (If it is too thick or the soybean contains too much water, it will make the soybean sticky and cause the failure of covering the soybean. )

6. The fever started on the third day, and the process of covering soybeans for one week ended, with thick yellow-green hairs on the soybeans.

7. air-dry the soybeans

8. wash the yellow-green hairs outside the soybeans with water

9. air-dry

1. according to the ratio of 1 kg of soybeans to 3 kg of watermelons and 4 liang of salt, add 3 liang of ginger slices (you can put more, or you can directly cut the ginger into pieces), star anise, cinnamon, etc., or you can directly add seasoning packets. You can pour a little more than 5 degrees of white wine on it for sterilization

12, and you can eat it after 3-4 days in the sun

13. The simple method of frying soy beans is as follows:

(1) The pot is hot, Pour sesame oil

(2) Add chopped green onion to the pot (according to the same amount of soy bean paste and chopped green onion) and stir-fry until it tastes

(3) Pour the soy bean paste into the pot and stir-fry, and then take it out of the pot

Precautions:

1. It should start in July every year. If the time is too early and the weather temperature is not enough, the covered soybeans can not be covered with yellow-green hairs, and the covered soybeans can be preserved after drying.

2. You can also use tomatoes instead of watermelons.

3. If there are too many watermelons, the concentration of salt will be diluted, which will easily make the soy bean sour. You can put watermelons in a ratio of 1: 2.5 first. The salt should not be less than 3 liang. I'd rather be salty than sour the bean paste.

Production of Chili sauce beans

1. Raw materials: 1 kg of covered soybeans and 3 kg of red peppers; 4 liang of salt, 2 liang of sugar, 2 liang of monosodium glutamate, 4 liang of sesame oil, 2 liang of white wine with a temperature above 5 degrees, and 2 liang of ginger slices

2. Wash and dry red pepper

3. Cut it into filaments

4. Put soybean, pepper, salt, sugar, monosodium glutamate and ginger into a pot and stir well

5. Pour sesame oil and stir well <