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How to buy soy beans to make a big sauce delicious and simple?

1. Choose large grains of soybeans. The bigger the grains, the stronger the flavor. Large soybeans do not have the problem of genetically modified. The time was chosen before and after the Beginning of Spring, that is, in the early and middle of February, to make soy sauce.

2. Practice 1: pick 5kg of soybeans, remove the rotten, broken, and some impurities such as small pieces of mud, and rinse clean. Then cook it in a pot, boil it well, pick it up and filter the water inside the beans.

3. Salt and Water Northeast Big Sauce / Farm Sauce A brief introduction to the production process of Northeast Big Sauce A brief introduction to the production process of Northeast Big Sauce / Farmer Sauce A brief introduction to the production process of salt and water Northeast Big Sauce / Farmer Sauce is very time-sensitive. Generally, there are two times to make sauce in a year, once in December, at the end of the first month, and in early February.

4. Prepare fresh soybeans and soak them in clean water, then cook them in a pot. Put the cooked soybeans on a dustpan covered with Toona sinensis leaves and walnut leaves and wait for soybeans to ferment for about three days. After fermentation, soybeans are the Japanese specialty natto.

How do you make the sauce?

Stir-fry the selected soybeans in the pan and pay attention to the split of the soybeans as the cooked standard. Taste crunchy (fry the darker ones you like) and rinse the fried soybeans.

Put those who have controlled the water in a dry basin, grasp them well with your hands, crush the particles with your fingers, put them back into the jar. Pour a cup of filtered juice, evenly sprinkle a layer of salt on the surface (about 1 beat 4 cups), seal the net, cover, put in the sun, and ferment for 3-5 months.

First boil the soybeans in a pot, and then stir them up with a meat mixer, not particularly chopped, in which there are many half of the beans.

The main raw materials for soy sauce are soybeans, flour, salt and water. Soy beans need to be soaked 12 hours in advance, and then put into a large iron pot, add well water, just wipe the soybeans, water can not be too little, pay attention to a molding, do not add halfway.

Soak the soybeans overnight, wash them, put them into the pot, add the water that has not passed the beans, add two pieces of spring onions, ginger, star anise, cinnamon, incense leaves, and boil the beans over high heat.

The practice of Northeast Sauce?

1 or 2 days later, start to beat the quat, bleach the sundries and throw them away for 5 days in a row to remove the floating sundries; then beat the quats every 2 days until the fermentation is finished, about 45 days. The flavor of the sauce is strong for 60 days, and the northeast sauce made by this method tastes better after a winter, and the flavor can be kept unchanged for 4 years.

2. Prepare the right amount of soybeans, rinse the soybeans with water, then soak in mountain springs for more than 12 hours, the volume of soybeans will expand, and your hands will break. Soak the beans and boil them over high water heat. It takes about 1-2 hours to boil the beans until soft and rotten. The amount of mountain spring water is the same as that of beans.

3. The traditional practice of soy sauce in Northeast China is to soak the soybeans overnight and boil them in a pressure cooker for 40 minutes. If you want the beans to be darker, you will be bored for a little longer. Please click to enter the picture description and crush it. Please click to enter the picture description to make sauce blocks, some make triangles, most rectangles. Don't be too young.

How to make fried meat sauce

1. Fried soy sauce: diced green onions (one tree), diced pork and ginger. Prepare Haitian soybean paste oil hot to pour into the pork belly and ginger foam stir-fry, pork belly should be stir-fried a few times. Add green onions and stir-fry (personally, I think it is better to cut green onions into smaller pieces, and it also goes better with pork belly).

2. Soak the appropriate amount of Lentinus edodes, then cut up the garlic, prepare the minced pepper sauce and bean paste, and cut the beef into small pieces. Pour some cooking oil into the pan and heat it over low heat. When the temperature comes up, pour the minced garlic and stir-fry the garlic flavor. Stir-fry the minced pepper sauce for a while.

3. Mix the minced meat with a little water and starch, beat it in the same direction, add gluten and marinate for 15 minutes.

4. Main ingredients: 360g soybean paste, 2 eggs, 100g meat stuffing, 1 green pepper; excipients: right amount of oil, right amount of five-spice powder, right amount of fried meat sauce with chopped onions, prepare 100g meat stuffing. Please click to enter picture description 2 soybean paste 2 packets (bag is a little small, 180g each). Please click to enter picture description 3. Wash green pepper and spring onion.

5. Unexpectedly, both husbands and daughters love to eat and strongly demand to do it again. I happen to be satisfied when I am free today.

Can the Korean sauce be fried?

Do not put the sauce too early, or it will destroy the original taste of the sauce; the sauce must be sold by the Korean nationality or the sauce from the Korean food supermarket, which is very important. The biggest difference between sauce soup is this sauce.

To make authentic Korean noodles soybean paste, you need authentic Korean materials. The most important thing is the sauce, which is made from black beans in Korea. So you see, noodles soybean paste in South Korea will feel particularly black, but this sauce is not salty, so you can understand why the noodles soybean paste sauce they eat is so black.

Put the sauce in a bowl, add some hot water and stir into a thick shape; heat the oil in the wok, stir-fry the minced meat until discolored, stir-fry the chopped onions and sauce, then pour in the right amount of boiling water and fried chopped eggs, and cook over medium and small heat for 5 minutes; the soup is slightly thicker and can flow easily.

How delicious is the Northeast fried sauce?

Soybean paste 90g excipients: green onions, 4 eggs, 3 peppers, 3 spice powder, 2 tablespoons monosodium glutamate, 2 tablespoons chopped green onions. Dice the sharp peppers. Beat the eggs, stir well, and set aside.

The first step is to prepare the ingredients such as northeast sauce, pork stuffing, eggs and green onions. The second step is to beat the eggs, stir-fry them in a pan and bring them out. The third step is to heat the sauce and mix it into a thick shape. The fourth step is to heat the wok with oil, stir-fry the minced meat until discolored, then add chopped onions, sauce, chopped eggs and boiling water for 5 minutes.

300 grams of northeast sauce, 100 grams of pork stuffing, 2 eggs, 150 grams of green onions, the right amount of cooking oil. Beat the eggs into a bowl, add 1 tablespoon of cooking wine and 2 tablespoons of water, and cut the green onions into chopped onions. In a little more than usual, put the sauce in a bowl and stir in hot water to make a thicker atherosclerosis.

After 2 days, start to beat quats, bleach out and throw away the sundries, beat them for 5 days in a row, remove the floating debris, and then beat the quats every 2 days until the fermentation is finished, about 45 days. The flavor of the sauce is strong for 60 days, and the northeast sauce made by this method tastes better after a winter, and the flavor can be kept unchanged for 4 years.

The practice of northeast mushroom noodles soybean paste sauce (1) raw materials: dried pine mushrooms, chopped onions, soybean paste, chopped chili, diced lean meat, chicken essence. (2) preparation: wash and dice the dried pine mushrooms after they have been soaked, and the water of the dried pine mushrooms is set aside for use.