This is a typical Sichuan dish that many people know how to cook, but the cooking techniques vary slightly depending on personal preferences. It is rare to see this thing sold on the market, and people who can make it all make it at home.
This dish is very simple to make and has no strict requirements on climate and temperature. It can be made all year round.
Soybeans, water, fermented beans
- medium spice
- skills
- several days
- senior
Steps for Soybeans, water, fermented beans
1
Wash and soak the soybeans overnight.
2
Cook the soybeans, making sure they are soft and not cooked until they are done. Don't dump the water for boiling beans, put it in a crisper, add about 50 grams of salt and mix well, and store in the refrigerator.
3
When the temperature of the soybeans drops to hand temperature, place them in an oil-free and water-free container (I do more this time, using a stainless steel steamer), cover it, and then wrap it in a plastic bag. In a warm place (38-42°) Fermentation for about 3 days (Due to the low temperature in autumn, I used a thin quilt to wrap the pot tightly to keep the fermentation warm. Beans do not require wrapping for fermentation in summer). Fermented beans will have slippery mucus on the outside.
4
Chop the tender ginger into minced ginger. If there is no tender ginger, you can use old ginger.
5
Make homemade chopped peppers. The chopped peppers I used this time were hand-chopped with the seasonal bright red peppers, added salt, and fermented for half a month. If you don't have a ready chopped pepper, you can use bright red peppers and chop them up just now, but the prepared fermented soybean will have to be left for a while before the fresh spicy taste can fade away; if you don't have fresh peppers, you can also use dried peppers, but before chopping peppers, soak the dried peppers with water. My family loves to eat fermented beans, so I hoard more chopped red peppers for a year. Another way to be lazy is to buy some canned chopped peppers from supermarkets, such as the spicy and popular ones from Hunan and Sichuan, but this will make the production cost very high.
6
Add salt to the fermented soybeans, make homemade chopped peppers, minced ginger, and mix well with water for boiling the soybeans. If there is little water, add some purified water or cold boiled water.
7
Put the fermented bean into a glass jar for preservation, seal the mouth of the jar with plastic wrap, and then cover it. If you don't have such a jar at home, you can use a tile jar, a pottery jar or a crisper box. The crisper can be stored in the refrigerator.
8
The prepared tempeh can be eaten after leaving it for a long time.Soybeans, water, fermented beans Make Tips
Some people like to add some white liquor to the wet fermented black beans and let them sit for half a month before eating. I didn't add white liquor because the smell takes a long time to fade away. As long as the right amount of salt is added, the fermented black beans can be kept for a long time and can be eaten quickly. Note that during the preparation process, all ingredients and containers must not come into contact with oil or unboiled water. The fermented black beans can be eaten directly or used to mix with vegetables. My family often uses it to mix with shredded white radish, adding some cilantro, Sichuan pepper powder, MSG, and sesame oil; it can also be used to mix with preserved kohlrabi and other side dishes, which is very appetizing. The fermented black beans are super nutritious; you can look up the information online, so I won't write more about it here. o(∩_∩)o...