The steps for making soybean paste in Northeastern farmers are as follows:

Ingredients preparation: 5 jins of soybeans, 20 jins of boiled boiled water, 1 small jar, 1.5 jins of coarse salt, 1 soy sauce pestle root.

1. Choose high-quality soybeans.

2. Put the selected soybeans into the pot and stir-fry until cooked. If you like the sauce to be darker, stir-fry it over a higher heat. If you like the sauce to be lighter in color, stir-fry it over a lighter heat.

3. Put water in a pot and bring to a boil over high heat, then reduce to a simmer and cook for about 1-2 hours until the beans are soft and tender.

4. Crush the beans and pile them into sauce cubes of about 25ⅹ15ⅹ8cm and ferment them for about 3-4 weeks. ?

5. This is enough if the fermentation is good.

6. Remove the packaging, rinse the sauce cubes under running water and brush off the fluff on the surface.

7. Put the sun-dried crushed sauce base into a jar, add 750 grams of washed salt to water, boil and melt, remove the washed dirty foam, pour it into the jar, and continue to add water to 10 kilograms.

8. Cover and tie it with the white cotton cloth used for making tofu.

9. Use the sauce pestle to pound the sauce in a circle from bottom to top, from outside to inside, twice a day, no less than 200 times.

10. The more the sauce is pounded, the more broken it becomes.

11. It will be ready to eat after one month.

Extended information

Nutritional value

Soybeans undergo the cultivation and manufacturing of seed rice, raw material processing, rice rice making process, and fermentation process. After fermentation, they become cooked sauce. , must also undergo high-temperature sterilization, grinding and antiseptic treatment, which not only removes harmful components, but also changes the structure of soybean protein from dense to loose, so that proteolytic enzymes can easily enter the interior of the molecule to improve digestibility. The protein digestibility of whole soybeans is about 65, and the protein digestibility after being processed into sauce products is 92 to 96.

Soybeans are processed into miso. During the processing, due to the action of enzymes, more phosphorus, calcium, iron and other minerals in the beans are released, which improves people’s absorption of the minerals in the soybeans. Efficiency; during the processing of fermented soybean products, riboflavin, etc. can be synthesized by microorganisms, so the nutrients of doenjang are easier to digest and absorb than soybeans.