Traditional soybean paste is how to do

1, 5 kg of soybean picking, the rotten, broken, and there may be small pieces of mud and other impurities, are to get rid of, rinse clean.

2, and then put into the pot to cook, cooked, and fish up the beans inside the water filter.

3, the wet beans poured on a clean bamboo mat above, 2 kg of flour poured on top of the beans, chopsticks and soybean flour and blend together until the flour is completely adhered to the soybean above.

4, the bean material poured on the mat, mixed with flour and mix well, spread into about 3 cm thick, at room temperature of 25 ~ 30 ℃ under the conditions of turning once a day, and then let it fermentation, about three or five days to be a large number of surface growth of yellow-green holders, that is, the growth of a deep yellow bacteria, the fermentation is successful. Put the hairy soybean noodles into the sun to dry.

5, the sun-dried soybean noodles into a clean altar, the water boiled, put the right amount of salt, to be completely cooled salt water and then into the altar, stirred with chopsticks, placed in the sun, altar mouth should be covered with clean gauze, every morning and evening to use chopsticks to stir the altar of the soybean paste, probably about 20 days, the color of the soybean paste was dark red, it is a great success.