Various ways to eat soybean paste

Soybean paste, also known as soybean paste and soybean paste, is a traditional delicacy in China. There is no other raw material that can be developed as rich as soybeans, and a single tofu family can make a thousand family feasts. Soybean rich in plant protein, is the easiest source of protein, after time brewing soybean sauce, is a unique flavor.

Homemade soybean paste

①Selected particles full of soybeans, wash away impurities dust, pick off the residual beans floating in the water, soaked in water for 12 hours, on the steamer steaming pot, soybean particles are intact, but gently pinched with the hands of the crushed;

②Yellow soybeans dry naturally, put into the flour stirred well, so that each of these beans are uniformly wrapped in flour, laid in the dustpan, thickness of 3 centimeters, with the cotton cloth up and down, the thickness of the flour, and the flour, and then the flour, and then the flour, and then the flour. for 3 cm, with a cotton cloth up and down the dustpan wrapped up, placed in a dark and somewhat humid place, the bottom should be hollow, during the hand feel the surface of the cotton cloth, there is warming indicates that in the fermentation, five days can grow a deep yellow bacteria, put the outdoors to dry in the sun that is for the sauce Ying;

③ soak in brine, according to the 500 grams of beans to put 100 grams of salt ratio, cooled, and find a non-oily no raw water altar, will be put into the soybean Ying altar, pour the brine, mix well, seal the mouth of the altar, placed in the sun under the sun, 1 month or so the sauce into a paste, you can open the altar to eat.