Hello everyone, this is the cereal small kitchen, soybeans are a very common ingredient in our daily life, the most common way is to beat soy milk and make tofu.
Today, I will use soybeans to share with you a classic traditional food that is about to be lost.
First prepare an appropriate amount of dried soybeans, add water to clean the dried soybeans.
Many people like to wash soybeans after soaking, in fact, soybeans will absorb the dirty things in the water during the soaking process, so washing soybeans must be cleaned first and then soaked.
See how dirty this water is, drain the water, and rinse it with clean water several times.
Conditional friends try to choose oval, home-grown soybeans, oval soybeans taste better and taste more fragrant.
After washing the soybeans, add enough water to them, soak the soybeans for seven hours, if time is urgent, you can also soak them one night in advance, and you can use them the next morning.
Look at the soybeans after soaking, round, chubby, very cute.
Now control the water and fish the soybeans into the pot. Then pour in a few slices of ginger, cinnamon, fragrant leaves, star anise, and dried peppers cut in advance, and then add enough water, and add enough water at one time.
Add a little more salt, then stir with a spoon until the salt inside is melted.
Cover and bring the pot to a boil over high heat.
If there is foam on the surface, you can skim the foam, there is no foam, we use a spoon to stir again, stir to heat the soybeans evenly, then cover the pot, turn the heat to medium-low heat and cook for 45 minutes.
The next time to prepare some side dishes, prepare two green peppers, if you like to eat spicy, you can prepare small thread peppers, if you don't like spicy, you can prepare this not too spicy green pepper like me, cut off the roots and cut them, remove the pepper seeds inside, and then cut into shreds.
This green chili pepper tastes very fragrant, but it is not very spicy, and then chop it with a knife. Income intraday spare.
A handful of millet peppers and remove the pepper stems. Cut into chili rings, the millet pepper I used was bought in the summer, because the millet pepper in summer tastes more fragrant, and then it has been frozen in the refrigerator, eat and take as you go, which is very convenient.
After cutting, also put on a plate and put with the green pepper. Next, prepare a garlic, try to prepare purple garlic, purple garlic tastes better, and the garlic aroma is more intense.
Break off the garlic cloves one by one, and smash the garlic directly with the skin.
Patting garlic is very simple, we put the garlic under the kitchen knife, and then gently pat it with the palm of our hand, and the garlic will be crushed.
The crushed garlic skin is very convenient to take, and if you touch it gently with your hand, you don't need to peel it, and the garlic skin will fall off completely. In this way, we prepare garlic paste or minced garlic, which is particularly suitable when the garlic is chopped, which is simple and practical, and also very convenient.
And the garlic after patting is more convenient to cut, three or two times to chop into minced garlic, do not chop too minced when chopping, a little grainy, it will taste more fragrant.
Income intraday spare. A piece of ginger is not peeled and thinly sliced. Then change the knife and cut into fine strips, cut a little thinner, and finally cut into fine diced ginger, the size of diced ginger is about the size of minced garlic.
Put it together with minced garlic, prepare half an onion below, the onion also try to choose purple onion, purple onion tastes better, the aroma is more intense, cut into slightly thinner onion shreds, so that the taste of fish onion is easier to come out. In a bowl, cut one green onion diagonally into pieces.
If you don't have green onions at home, you can also use chives instead, and if you don't have to cut the chives into pieces like this, you can cut them in half directly.
After the 567 sticks of coriander are cleaned, the broken leaves are removed and then split in two from the middle.
Here to emphasize that the next coriander root should not be thrown away, coriander root its aroma is also very strong, we have to use it.
Then prepare three or four fragrant leaves, a piece of cinnamon, three star anise, at this time the soybeans in the pot have also been cooked, open the lid of the pot, wow, thick soybean aroma, very good smell.
The cooked soybeans are broken with a light pinch, very powdery, and then take out the boiled soybeans, use chopsticks to cut off the seasonings inside, the flavor of these spices has been completely absorbed by the soybeans, so cut it now, cut it out and don't.
After cutting it all, set aside to dry and dry the water in the pot.
Don't turn on the fire yet, pour the right amount of vegetable oil into it, then pour in the onions, coriander, green onion segments, and other spices that we prepared earlier, and then turn on the fire.
Slowly simmer over medium heat to boil the taste of all spices into the oil, this process must keep turning all the spices to be heated evenly, but also allow the vegetable oil to better absorb the flavor of the spices.
Until the seasoning and large ingredients in the pot are stir-fried like this, the color is slightly yellow, you can fish it out, and then stir-fry it will be paste, and then there will be bitterness inside, so you must pay attention to this heat, and the time to stir-fry.
Use a colander to fish out all the seasoning residue inside, and then use a spatula to squeeze it slightly to squeeze the excess oil in the seasoning into the pot, do not produce waste, use various spices, so that the fried oil is very fragrant.
Then pour the cool boiled soybeans into the oil, keep stir-frying and freezing, turn on the fire, fry the excess water in the soybeans dry, fry to four or five minutes, you will find that the color of the soybeans has become a little darker, and the skin of the soybeans also begins to appear wrinkled or fall off, and put it out for everyone to see.
When stir-frying to this point, now we can pour the bonus pepper in and continue stir-frying, this process turns the heat to medium heat and slowly stir-frys.
The aroma and spicy taste of the pepper are fried out, and the moisture inside the pepper is fried dry, even if we fry soybeans without any skills, we only need to endure, so that you can keep flipping and stir-frying, the whole process can not be lazy, if you are lazy, it is easy to fry the soybeans paste, so that for seven or eight minutes in a row, the moisture in the pepper is almost dry. If yes.
If you are tired of stir-frying, then you can let your husband or boyfriend help stir-fry, but it is not possible to change the left hand to change the right hand, two hands to change the stir-fry, this is fried to more than seven minutes, you can see that the moisture inside the pepper has basically dried up, the moisture on the surface of the soybean has also dried, standing on the side of the pot you can smell the aroma of particularly rich pepper.
At this time, pour in the ginger and minced garlic, and continue to stir-fry constantly, stir-fry the aroma of ginger and garlic. When we fry this soybean, the garlic must be accompanied by a little more, so that the strong garlic aroma is more fragrant and more enjoyable.
This period lasted about five to six minutes, and you can see that the soybeans in the pot are darker at this time.
Next, a simple seasoning, add two spoons of salt, one and a half spoons of white sugar, a large spoonful of bean paste, and then a large spoonful of soy bean paste, and then continue to stir-fry over medium-low heat, stir-fry the sauce aroma, fry the moisture in the soy bean paste and bean paste, stir-fry until fragrant, and keep the whole stir-frying process for more than five minutes.
At this time, stir-frying, you can obviously feel that the pot began to sticky, sticky, so that the moisture of all the ingredients inside has begun to slowly become very dry, we must know that the longer the frying time, the lower the moisture content of all the ingredients in the pot, the lower the water content, so that the shelf life of the ingredients will be longer.
In fact, we fry soybeans without any skills, the whole process is to keep stir-frying and freezing, can not be lazy, after stir-frying now sprinkle a large handful of cooked white sesame seeds inside, add white sesame seeds after continuing to keep turning, stir-fry also use low heat for stir-frying, adding white sesame seeds can not only increase the color, but also increase the aroma.
After stir-frying evenly, now add a small spoonful of white wine into it, after adding white wine, you can see the white smoke quickly rising from the pot, because the wine evaporates quickly after pouring.
Adding liquor and adding salt is the same, adding a little liquor can extend the shelf life, and you can also smell a faint aroma of wine.
Stir-fry it like this, look at the color, and turn off the heat like this.
At this time, we put the soybeans aside, and we can see that the oil inside is very clear, and it is completely fried like this.
This is a delicious and simple homemade soy sauce is ready.
Soybean sauce comes out like this, no need to ferment, no drying, no waiting, freshly made and eaten, the sauce aroma is also particularly rich, can be used with noodles and steamed buns, with porridge and rice are very fragrant.
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Every time we can do a little more, put it in a sealed jar after cooling, and then put it in the refrigerator for refrigeration and preservation, do it once you can eat it for half a year Oh, favorite friends quickly collect it and try it!
Well, our sharing today is here first, thank you for watching, we will see you tomorrow, bye.