In the golden autumn of October, this pickle is indispensable, and the bibimbap is more than addictive, and one pound is enough to eat for a month

Today, I would like to introduce you to a dish made of soybeans - soybean hot sauce, which does not need to be marinated or fermented, and even Xiaobai can learn it in 2 minutes! With this method, it is not only delicious but also easy to make, and the pepper and soybeans are simply a perfect match, so I will share the method with you below.             

Soybean hot sauce

Ingredients: 500 grams of soybeans, 400 grams of pepper or millet spicy, 1 tablespoon of soy sauce, several star anise, 1 cinnamon, 2 slices of angelica, 2 slices of bay leaves, 10 grams of ginger, about 5 teaspoons of salt, 1 grass fruit, 2 nutmeg

Production method: 1. First pick the soybeans, throw away the moldy bad beans, select the beans and wash them, soak them in clean water for about 24 hours, and soak until the beans look full.

2. Put the soybeans into the pot, then add the amount of water that spreads over the soybeans by 2cm, and then add soy sauce, star anise, nutmeg, grass fruit, cinnamon, bay leaves, salt and other seasonings. Add star anise, cinnamon and other large ingredients to increase the flavor, if you don't like the taste, you can also not enlarge the material.

3. After mixing evenly, then boil over medium heat, remove the foam after boiling, continue to cook for 4 minutes, then turn to low heat and simmer for about 20 minutes.

4. In the gap between boiling beans, we first wash the pepper and control the dry water, and then cut it into small pieces.

5. Put the chili, ginger and garlic into a blender and beat into chili juice. If you don't like garlic and ginger, you can also leave it out.                                                                                                

6. At this time, the beans have been boiled and rotten, gently twist the beans with your hands, you can twist them into minced beans, and the water in the pot is almost dry at this time.

7. Pour in the chili juice, turn on low heat and continue to boil, and keep stir-frying to prevent the pot from sticking.

8. Completely fry until there is no water and it is very viscous, then turn off the heat and let it cool. After cooling, it can be eaten, and the excess can be bottled and sealed in the refrigerator, because it is easy to make, so you don't need to make too much each time.

Tips:

1. Soybean hot sauce must not be boiled over high heat, it is easier to cook over medium and low heat, and the beans must be soaked first and then boiled in the pot, which is easier to cook without water.

2. If you are afraid of spicy, you can reduce the chili pepper appropriately. If you put too little salt, it will be difficult to store and will be prone to acid spoilage.

3. It is recommended to use a clean bottle of sterilized oil and water for storage, and do not overfill it to prevent fermentation from overflowing.

This soybean hot sauce is not only salty and spicy to eat, but also very easy to learn, and I can eat 3 bowls of rice in one sitting. It goes well with rice, noodles, and steamed buns. Don't be in a daze, come and do it with me.