How to make moldy bean paste in Shangrao, Jiangxi?

Step 1. Cooked soybeans. 2. Dry the bamboo blue first, thoroughly, and don't have wet places, otherwise it will give birth to bugs. Pour the cooked soybeans into a bamboo basket and drain. 3. Put it in a ventilated and dry place, the temperature is about 35 degrees, and naturally ferment for 72 hours. Cover the bamboo blue with paper or dry cloth. 4. Look at fermented bean paste. 5. Dig with a spoon, as long as there is sticky silk, the bamboo outside is not hot.

Soybean is a kind of pickled fermented vegetable that northerners like to cook. It belongs to condiment, which can stimulate appetite and build up appetite. Chinese name: soybean. Ingredients: soybean salt monosodium glutamate taste: fragrant, salty and slightly spicy.

Cuisine characteristics

Soy sauce, also known as bean paste and soy sauce, is a traditional sauce in China. Yellow sauce has strong sauce flavor and ester flavor, salty and sweet, which can be used to cook various dishes and is also one of the ingredients for making Zhajiang Noodles.

Most of the high-quality yellow sauce is reddish brown or brown, bright and shiny, with moderate viscosity, fresh and mellow taste, salty and sweet, no odor, no impurities, pure natural brewing, and no preservatives.