China has a rich and colorful food culture, and different foods can bring people different delicious experiences.
Many places have their own unique flavor sauces, which can not only enhance the taste of the food, but also carry the life experience and cultural heritage of the locals.
The other day, I learned about a unique and delicious sauce that has been handed down from the people of the Western region, and that is soybean paste.
This sauce is delicious and simple, it only takes one pot to make it, and it can be eaten for half a year as long as you make it once, so it must be very cost-effective to make it yourself.
So how should this hot soybean paste be made?
As we all know, soy products are very popular in many places in China, such as tofu, soybean milk, natto, etc., all of which sell well in various parts of our country with their own unique flavors, and are becoming more and more popular with everyone.
In these soy products, the beans themselves are endowed with a kaleidoscopic flavor.
Among them, the tofu made from soybeans is tender and nutritious, and many people like it very much.
And this is one of the reasons why people in the western part of our country make soybean paste.
No matter what kind of bean it is, it requires a certain amount of preparation before it can be made into a delicacy.
The first is dry cleaning, which is to pour the prepared ingredients into a sieve, pick out large impurities, and then rinse them with tap water to remove the dust, so that there will be no impurities entering the beans due to soaking, and the beans will not be damaged due to excessive dry cleaning.
The second is soaking, and the soaking step is recommended to wash first and then soak.
Because if it is soaked directly before washing, then the impurities in the water will be adsorbed on the beans, so it will be troublesome to clean.
The process of soaking is simple, I usually put the cleaned soybeans into a container of water, and soak the soybeans to absorb water and expand, so as to complete the soaking.
However, it should be noted here that although this step sounds simple, there are also points that need to be paid attention to in this process, that is, the contact water must be clean tap water when soaking.
Because turbid water can easily lead to soybean spoilage.
If the soybeans go bad, then the results of making soybean paste will be affected.
The problem with this step is not that the taste is not so good, but that the food safety problem is very serious, so it must be taken seriously.
Finally, the prepared beans are served with spices and side dishes.
These things will add color and flavor to our dishes.
In general, I will pair it with star anise, cinnamon, cloves, bay leaves, salt and pepper, tangerine peel, and some general seasonings such as green onions, ginger and garlic.
Of course, you can also adjust it according to your taste, such as changing to other spices.
With the seasoning ready, it's time to start making the soybean paste.
Here are the detailed steps.
1. The first step of frying, first of all, we must ensure that the oil temperature of the frying pan is high, so that we can better take away the moisture in the ingredients.
If the oil temperature is too low, it will not be fragrant, so it is recommended that when the oil temperature rises, you can add a pinch of seasoning to fry it first, which can improve everyone's ability to grasp whether the oil temperature is appropriate.
If the seasoning bubbles and changes color, then the oil temperature is high enough; On the contrary, it means that the oil temperature is not enough, and you need to wait for a while to continue to wait for the oil temperature to be appropriate.
2. The second step of stir-frying is to add large pieces of side dishes for frying first, so as to improve the bulkiness and oil yield of the side dishes.
In this way, the side dish can be added with more flavor, and it will be better integrated with the ingredients that will be fed into the pot next, making the finished product more delicious.
3. The third step of frying is to add the side dish group and the small material group, stir-fry evenly together and then carry out the last step of stirring, in this process, we need to pay special attention, can not be controlled by high heat, because if you use high heat to stir-fry, then it is very likely to make the small material group burn, affecting the quality of the finished product.
4. The last step is to add the soaked soybeans, stir-fry evenly, let it cool, and then bottle it and seal it for later preservation and eating!
It should be noted that during the frying process, it is necessary to control the turning frequency, if the turning frequency is not enough, it will cause some soybeans to be not ripe;
If the frequency of turning is too fast, it will cause some soybeans to be heated unevenly and the paste will burn.
At the same time, you can also add some favorite auxiliary materials according to your personal taste, such as if you want to make the finished color more obvious and deeper, you can add some salt;
If you want to make the finished product more rich and long-lasting, you can add some liquor and sesame seeds in the last step, which can not only extend the shelf life, but also make the finished product more fragrant!
How do you eat made soybean paste?
I don't know if you have the habit of eating food as a staple food like me, I usually eat rice or flour with soybean paste, which not only increases the flavor of rice or flour, but also makes the whole taste richer.
This site recommends several collocation methods for your reference:
1. If you have leftovers at home, I suggest that you can stir-fry them with golden sauce, which can not only avoid the waste of leftovers, but also make the food taste fresh and delicious!
2. If we still have flour at home, we can take out flour and make staple foods such as noodles or steamed buns with soybean paste, and in the process, soybean paste itself has been added as a sauce, so there is no need to add other seasonings.
3. Of course, if you don't like to make it directly with the staple food, you can also make it into a dipping sauce, and use the soybean paste as an independent side dish to eat in sections, which is also a very good choice!
4. At the same time, if you like to eat stew, then soybean paste can also be added as a condiment to add flavor to the stew, in our Chinese words, it is a side dish with a staple food, the best of both worlds!
Our soybean paste needs to be refrigerated after it is ready, so that I can enjoy it slowly, and every time I eat it, I am very happy, not only full of sense of accomplishment, but also full of happiness.