How to make soybean paste in summer

Soybean paste is a kind of paste made with soybeans as the main raw material. This paste tastes great and has many benefits for the human body, such as effectively promoting intestinal peristalsis, facilitating digestion, clearing away heat and detoxifying, etc. Summer is a good season for making soybean paste, so how to make it? Here is a detailed introduction on how to make soybean paste in summer.

1. After removing impurities from the soybeans, soak them in clean water to swell, and steam them until they become a paste.

2. Pour the bean material on the mat, mix it with flour, and spread it into a thickness of about 3 cm. Turn it over once a day at room temperature of 25-30℃. Let it ferment. Dark yellow fungi will grow in about three to five days. Put it outdoors to dry and it will become the sauce.

3. Put the soy sauce into a jar, add salt, ginger, etc., and stir evenly. Turn the jar over the next day, and stir it once every other day thereafter.

4. After the salting is completed, put the sauce into the jar, but be careful not to fill it up. Leave a certain amount of space at the mouth of the jar (about 18 cm from the mouth of the jar). Cover the lid and seal the mouth of the jar with lime mud or yellow mud to prevent air permeability and prevent bacteria and rainwater from invading and causing deterioration. Dry it in the sun for 40 to 50 minutes to get the finished product.

Nutritional value of soybeans:

Soybean is known as the "king of beans" and is called "plant meat" and "green dairy cow" by people. It has the richest nutritional value. Dry soybeans contain about 40% high-quality protein, the highest among other grains. Modern nutritional research shows that the protein content of one pound of soybeans is equivalent to more than two pounds of lean pork, or three pounds of eggs, or twelve pounds of milk. The fat content also ranks first among beans, with an oil yield of 20%; in addition, it also contains vitamins A, B, D, E and minerals such as calcium, phosphorus, and iron.