How to make Haitian soybean paste?

Soybean paste is the most commonly used cooking seasoning at home. I remember that my mother often made it by herself when I was a child. It has a rich flavor and a bright red color. Today we will talk about its secret recipe, which is no worse than the finished product bought in the supermarket. 1. Stew the soybeans.

Prepare 500 grams of soybeans (preferably new this year, as the taste will be stronger than old soybeans), wash them 3-4 times, then soak them in clean water and leave them overnight. hair.

After soaking soybeans, the volume will become 2-3 times larger than before, so everyone decides the dosage according to the actual situation.

Pour the soybeans into the pot, add water and cook, then drain the water and let cool.

It should be noted that it is best not to steam the soybeans, otherwise the internal tissue of the soybeans will easily become tight and the water will be lost. Second, stew the soybeans.

Chop onion, ginger, garlic, and dice Chaotian pepper, about 200 grams, add more.

Add 200 grams of cooking oil to the wok, and when it is 60% hot, add 10 peppercorns and 2 star anise, fry until fragrant, then remove. The amount of oil must not be too little, which is the key to improving the flavor of soybean paste.

Pour in the onion, ginger and garlic and stir-fry until fragrant. Add the chili and stir-fry until soft. Then pour in the soybeans and continue to stir-fry until the cooking oil is fully fragrant.

Then add 3 tablespoons of soy sauce, 1 tablespoon of light soy sauce, an appropriate amount of salt and a small handful of rock sugar, stir-fry for 3 minutes, and the rock sugar will melt completely.

Finally, add water to cover all the ingredients, bring to a boil over high heat, then reduce to low heat and simmer. After 20 minutes, add two tablespoons of white sesame seeds, turn up high heat to reduce the juice. 3. Storage of soybean paste.

The home-made soybean paste does not have any preservatives and is very healthy.

You need to put the prepared soybean paste into a water-free glass bottle, seal it, and store it in the refrigerator. Every time you use it, make sure there is no water on the spoon. This way it can be stored for 10 days. about.

Whether it is mixed with rice, steamed buns, noodles or cooking, soybean paste is very versatile. The taste is so fragrant, especially in summer, every meal cannot be separated from it.