Secret Soy Sauce
by Qing Yao
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Wash the soybeans and soak it one night in advance. The next morning, wash them and put them in a rice cooker and cook for about three hours until they keep warm for five or six hours. Then the soybeans will become soft and rotten, and they will taste good when they cook the sauce.
2. Prepare the ingredients
3. Dice pepper and onion, mince ginger
4. Pour oil in the pan, add ginger and saute until fragrant, then add diced onion
5. Stir fry transparently, add the chili and fry until soft
6. Add the tempeh and soybeans and stir-fry evenly. Put the soybean water of the boiled soybeans into the pot and cover the soybeans.
7. Stir fry on low heat, add soy sauce, light soy sauce, and rock sugar for about 20 minutes. When collecting the juice on high heat, turn the pot to prevent it from sticking to the bottom. You can taste the taste if it is not salty. You can add some salt, because the bean drum is very salty.
8. Soybean paste is completed. After letting cool, put it in an airtight container. It can be stored in the refrigerator for one or two months. If you open the lid, eat it as soon as possible. Don't get it in the raw water (because the raw water has bacteria that can easily be broken)
Tips:Remember that there should be no raw water in the container during the whole process. Don’t pour it out after making it. It’s best to simmer in the pot for half a day to make it more delicious. Put the prepared sauce in an airtight container and keep it in the refrigerator. Pour as much as you eat. How much comes out.
