Homemade soybean sauce practice

Ingredients for homemade soybean paste

Soybeans 1500g flour 750g Miltiorrhiza 4.5g boiling water 2250g salt 450g

Homemade soybean paste step by step

Step 1

Soybeans pick out the bad broken, rinse, add water to soak.

Step 2

Room temperature is 24 degrees, 3 hours to basically soak.

Step 3

Pressure cook (steam), remove and drain.

Step 4

Spread out to cool until the surface of the beans is dry.

Step 5

Combine the mizuna with the flour and toss well with the beans so that each bean is coated with flour. Place in a sieve about 2 centimeters thick, cover with a clean cotton cloth, elevate the bottom, and let stand to ferment.

Step 6

Shelf 6 hours to start warming up, the material temperature is maintained between 35-40 degrees (too high a temperature will deteriorate), and gradually agglomerated out of the white hairs, which is the first time to turn the song. Aspergillus oryzae is an aerobic strain. (This is what 22 hours looks like.)

Step 7

Keep the material temperature at 32-35 degrees until the surface of the yellow-green mycelium grows. (This is what 40 hours looks like)

Step 8

48 hours. The surface of the soybean will be full of yellow-green mycelium, the hand touch is not as hot as before, but still can feel a little warm. At this point, the songmaking is nearing its end.

Step 9

The molded beans will raise a yellow-green dust when you turn them slightly. At this point they can be placed in a sieve and left in the sun for two or three suns until the beans are dry.

Step 10

Watermelon sauce: choose a sunny day, bean curd, crushed watermelon, salt mixed in the ratio of 1:4:0.4 and stirred, and so on out of the water and then poured into the container, sealed with gauze, for the sun sauce. Stir up and down once a day when it is cool in the morning. Be careful not to get wet.

Step 11

Soybean paste: the ratio of bean curd, water, and salt is 1:2.5:0.4. Salt is dissolved in boiling water, allowed to cool, and then added to the bean curd and tossed to cover with gauze for sun exposure. Be sure to take advantage of sunny days under the sauce, at least three days in a row, it is not easy to be bad. At first the beans do not absorb water and will float on the surface.