Fermented soybean

Fermented soybean

Introduction:

"Maodou can be seen everywhere in any catering occasions, from street stalls to star hotels and even state banquets. It is loved by people, especially in midsummer, because of its unique fresh flavor, cool taste and long shelf life. However, it is difficult to make green green soybeans in ordinary families. They are often yellow or crisp, without fragrance, short storage time, and easy to deteriorate. Today, I recommend a "vacuum soybeans method" with microwave oven for fast cooking. Its characteristics are: 1. Microwave cooking, fast and time-saving, green green green, ice cold It's cool, fragrant and delicious; 2. It can save about 40% of bittern; 100% of bittern invasion rate of soybeans; more than 35% of refrigerator space can be saved; 3. Vacuum refrigeration, sterile, no odor, long shelf life

Production steps:

Step 1: soak the soybeans with water, cut off the head and tail, and put them into a microwave steaming bowl.

Step 2: add appropriate amount of fine salt into the steaming bowl, and add water to the surface close to the soybeans.

Step 3: cover the microwave steaming bowl and put it in the microwave oven.

Step 4: use high power microwave oven to cook for about 10 minutes. (it depends on the quantity, and it can be matured in 6-7)

Step 5: take out the cooked soybeans after they are cooled by subcooled boiled water.

Step 6: put the cooled soybeans into the fresh-keeping bag.

Step 7: pour the bittern into the fresh-keeping bag, and the dosage is 1 / 2 of the end of the bean.

Step 8: take a straw, insert it into the fresh-keeping bag, absorb the air in the bag, and seal it in time.

Step 9: store the dried soybeans in the refrigerator below 10 ℃ and above 0 ℃ for 1-2 hours; < br > the best edible period is 5-36 hours; < br > the best preservation period is within 3 days (original sealed state).

Step 10: when eating, take out the fermented soybeans and put them on a plate.
In midsummer, it's a good choice for breakfast, lunch seasoning, dinner, banquet or leisure.

Materials required:

Soybeans: About 800g

Bittern: About 200ml

Salt: 6g

White granulated sugar: taste at will

Precautions: to avoid yellowing of soybeans: 1. Add appropriate amount of fine salt before cooking; 2. Fast cooking at high temperature; 3. Soak and cool down in time; 4. Pack and isolate the air in time; 5. Refrigerate at low temperature; 5;

Production difficulty: simple

Process: brine

Production time: 10 minutes

Taste: Maoxiang