Authentic old-fashioned bean paste practices and recipes How to make authentic old-fashioned bean paste

1, the first soybean Chuan soaked up water, and then use a pressure cooker or electric crock pot to cook it, drain the water, put on a wooden board or bamboo curtains to cool.

2, and then directly into the dry flour, so that the beans are fully coated with flour, flattened to half a centimeter to 2 centimeters thick, covered with white paper and let it ferment. Rural general with a shrub called golden branch branches cover, generally 2 to 3 days on the hair, the general beans really hair through the hair to a week or so.

3, hair color has white hair, yellow hair, and black hair. Counting from the best hair and yellow hair, such as black hair is the cause of the temperature is too high. If the temperature is low, can be covered with a quilt, there are hair can be lifted off, let it hair through the hair.

4, while the sky is clear sun hairy doudoune moncler, the more dry the better, put in a bottle standby, and then the red pepper, ginger, Dahl. Wash, dry, cut fine.

5, placed in a large pot, add dry bean curd, watermelon, a little white wine and salt together with pouncing (one catty bean curd one or two salt), loaded rip glass bottle, pressed bean curd, screw the cap, but also sealed at room temperature for several months. A few months after the bean paste into a self-brown, bean paste is made.