Every year in the winter, many people around me begin to make a variety of hoarding dishes suitable for winter eating, such as bacon, sausages, dried vegetables and pickles. Sometimes the weather is cold and I don't want to go out to buy vegetables, so just getting some hoarded vegetables is a delicious next meal. My husband especially likes to eat the soybean sauce I made, and when I eat noodles for breakfast, I mix some noodles, and the noodles in the clear soup and water become particularly fragrant. Every year, my family makes twenty or thirty bottles of soybean paste, some of which are eaten by themselves and part of which is given to relatives and friends.
Some of the recipe ingredients I shared before were paired with soybean sauce, and a friend asked me which brand of soybean sauce to buy for cooking. In fact, if you want to eat soybean sauce, you don't have to buy, learn the method of pickle shop, you can do it at home, don't need to ferment without drying, put it for half a year will not be bad, delicious and convenient. The recipe and method of soybean sauce I used was shared with me by my cousin who worked in a pickle shop, very reliable, the soy bean sauce made was spicy and enjoyable, and the bibimbap steamed buns and noodles were delicious. Today to share with you the method of soybean sauce, the ingredients that need to be prepared are: half a kilogram of dried soybeans, a whole head of garlic rice, 2 millet peppers, 3 pieces of ginger, a large spoon of oyster sauce, 1 large spoon of sweet noodle sauce, 2 tablespoons of Pixian bean paste, a moderate amount of cooking oil, and a spoonful of white sugar. Spice part: 1 star anise, 3 incense leaves, 3 small pieces of cinnamon, 10 peppercorns.
Soak the dried soybeans in sufficient water for 4 hours, soak until you have fully absorbed enough water, wash and fish out and drain the water.
Add the soybeans to the rice cooker with the right amount of water, press the cooking procedure, cook the soybeans, remove them and drain them. Cooking soybeans in a rice cooker is easier than using a stir-frying pan, no need to stir-fry, and there is no need to worry about burning paste. It is not recommended to use a pressure cooker, boiled out too soft and rotten, not formed.
Wash the millet peppers, peel the garlic rice, peel the ginger, and drain the water.
Crush the garlic rice, ginger and millet pepper together in a meat grinder. The peppers beaten by the meat grinder are very uniform, clean and hygienic, avoiding the uncomfortable contact with the peppers by hand, convenient and convenient.
In a small bowl, mix well with sweet noodle sauce, oyster sauce and Pixian bean paste. Sweet noodle sauce and Pixian bean paste are indispensable ingredients for making soybean paste.
Heat the pan with oil, add the star anise, cinnamon, fragrant leaves, peppercorns, heat in a small medium-sized heat to bring out the aroma, and fish out the spice residue. The oil used to make soybean paste is more than our usual stir-fry, and the soybean sauce that comes out of this way will not be bad when soaked in oil for half a year.
Add the chili peppers mixed with minced garlic and stir-fry until fragrant.
Add the cooked soybeans and stir-fry them with the chili peppers.
Pour in the prepared sauce, add over low heat, and stir from time to time to prevent the paste.
Cook the soybeans and chili sauce until it tastes good, scoop a little salty, add some salt if it's not salty enough, and finally add a spoonful of white sugar to freshen, mix until the sugar melts and turn off the heat. Do not dry the soybean sauce completely, a little sauce bibimbap will be more fragrant.
After the soybean sauce is ready, it is put into a glass bottle while it is hot, tighten the lid upside down, form a vacuum packaging environment, put it in the refrigerator for refrigeration and preservation, and every time you take the soybean sauce, scoop it out with a clean spoon that does not touch the water, so that the soybean sauce will not be sour or moldy.
If you want to eat soybean sauce, you don't have to buy it, teach you the method of pickle shop, spicy and enjoyable, bibimbap sandwich steamed buns are delicious. Soybean sauce this method is reliable, no fermentation without drying, put for half a year will not be bad, delicious and convenient. Do you like the way to share this soybean sauce today? What do you like to eat with pickles for dinner? If you have any suggestions or ideas, welcome to leave a message for Longbao, your guidance is the driving force for Longbao to move forward, if you like the content shared today, please collect, forward, help order a small rocket, pay attention to Longbao to see more food diaries. Longbaojia graphic original cuisine, updated every day, refuse all plagiarism and washing, theft must be investigated!