Authentic pickling method of soy sauce beans How to pickle soy sauce beans is delicious?

1. Soybeans are made from soybeans, which should be selected, boiled, covered (fermented), pickled and dried in the sun. Among them, the process of wrapping beans is similar to natto, which is rich in nutrition and has the effect of preventing cancer, while pickled soybeans are not only high in salt content, but also very nutritious.

2. The first step in making soy bean is to choose the ingredients. You should choose full, non-bad dried soybeans as the main ingredient. After washing the dried soybeans, soak them for 6 hours, and then put them in the pot for 3 hours until they are completely cooked, with bright red color and smooth taste.

Step 2, cover the beans. In my hometown, I used to put beans in a straw basket (bamboo basket), but now this kind of thing is not easy to find. At home, you can use a dustpan or a carton (it is best to make holes in the carton for ventilation) to spread several layers of newspapers and a layer of oil paper inside, drain the cooked beans, pour them in while they are hot, and then find some old clothes or quilts to wrap them up and put them in a damp and dark place.

4. The next time is to wait quietly. It seems that the surface is very quiet. In fact, there is a fierce fermentation reaction inside. The hot summer is usually completed in two or three days, and the winter time will increase accordingly. You can try to see if there is temperature on the surface by hand. If it gets cold, the reaction is basically over.

While waiting, we prepared dried peppers, prickly ash, fennel, cinnamon and fragrant leaves. Add a proper amount of water and boil it into a large amount of water. Let it cool for later use.

6. After the fermentation, you can open the paper box. At this time, the beans had better be dark brown. If the color is too dark and smelly, the fermentation fails. If the color is too light, the fermentation is not complete.

7. Put all the ingredients into the pot, add water that is less than two centimeters of soybeans, turn to low heat, open the lid and cook for about 40 minutes. The soup will make the skin of soybeans dry and wrinkle slightly.