How to cook soy sauce?

Soybean, red pepper, salt, sugar, rice wine, pepper, dried pepper

step

1. Wash the soybeans, control the moisture, stir-fry them in a wok (stir-fry the peppers and dried peppers together), and then grind them into powder with a food processor. Add a little sugar and enough salt and mix well.

2. Wash the pepper, cut it into small pieces, paste it with a food processor, mix it into the above bean powder, add a proper amount of rice wine and mix well (note: water is not needed, just mix the pepper paste with rice wine). The spoon in the picture was made two months ago, which is obviously different from the newly made color.

3, bottled, stored at room temperature, no direct sunlight (cover, but don't seal, remember. I have removed the sealing plastic ring from the bottle cap. It can be eaten after standing for one month. [ 1]

Exercise 2

raw material

Soybean 100kg flour 80kg salt 25 ~ 30kg ginger 2kg fennel 100g dried tangerine peel100 g.

step

1. Remove impurities from soybeans, soak them in clear water and steam them into paste.

2. Pour the bean material on the table, mix it with flour, spread it to a thickness of about 3 cm, turn it once a day at the room temperature of 25 ~ 30℃, then let it ferment, and dark yellow bacteria will grow in about three to five days, and put it outdoors to dry, which is the sauce glume.

3. Put the sauce into the pot and add salt, ginger, etc. , and stir well. Turn the jar the next day and stir the next day.

4. After salinization, put the sauce blank into the jar, but be careful not to fill the jar. Leave a certain space at the altar mouth (about 17 cm from the altar mouth), cover it, and seal the altar mouth with lime mud or yellow mud to make it airtight to prevent bacteria and rain from invading and deteriorating. Dry the finished product in the sun for 40-50 minutes.

Stir-fry a little soybean first, then grind it into powder, then grind it with soybean as the main material, shell it, cook it and drain it. When the temperature is not completely lowered, sprinkle the fried bean powder and stir it evenly (it is best to get some strains), lay it flat in a flat-bottomed dustpan and ferment it in a few days. First, boil the wheat porridge sauce after it is fermented, then put these fermented soybeans into the wheat porridge, add salt, that is, add a bowl of salt to three bowls of wheat porridge sauce, mix well, put them into bowls, and cover them in the sun every day to prevent rainwater and raw water from falling in. After half a month, it is a very sweet "new bean paste". This bean paste can be eaten for a year. Sometimes there are maggots in it. If you remove maggots, you can still eat them. There is a saying in Chaozhou that "there is no worm in the bean paste, and there is no one in the world." Unlike other maggots, this worm is considered non-toxic.

Puning bean paste

Puning soybean paste is made of high-quality soybeans, flour, salt and so on. And is refined by fermentation, sun drying, steam sterilization and other processes. Golden color, mellow taste and rich nutrition.

Traditional Beijing bean paste

Bean paste is a traditional dish in Beijing. Eating jiaozi or drinking drinks is a good dish.

Raw materials: fat-free pigskin, carrots, soybeans and green beans.

Exercise:

1. First blanch the skin in boiling water and cut it into strips one and a half inches long and slightly thicker than chopsticks;

2. Boil two bowls of water in the soup pot (about three times as much as the skin), add the skin, aniseed and ginger, and stew until the skin is soft and rotten;

3. When the soup is not covered, pour in soy sauce, add salt and chicken essence to taste, add soybeans, green beans and diced carrots, cook slightly, and then leave the fire;

4. Pour all the soup into the rectangular cake baking box, skim off the oil slick with a small spoon, let it cool, put it in the refrigerator, and take it away after freezing.