Soya paste: ingredients, recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Soybean paste is usually made from soybeans. This product is popular not only in Asian countries. The most ardent fans of such a paste are the Chinese, Japanese and Koreans. It is worth noting that oriental cuisine is amazing. At the moment, there are many ways to prepare soybean paste. This product is made from peeled beans that have already gone through the fermentation process. Consider several popular recipes for this dish.

Tyai Soybean Paste: Cooking Recipe

To prepare this popular oriental dish, you will need:

1. Soybeans - 1 kilogram.
2. Soy sauce - 700 milliliters.
3. Edible s alt - to taste.

Preparing the beans

To make soy paste tasty, you must follow all the basic rules for its preparation. First you need to prepare the soy. The beans need to be washed well. This procedure should be continued until the water becomes clear. All debris must also be removed from the product.

Beans prepared in this way should be poured with cold water. Soy should stand soaked for 8 or even 10 hours.

What to do next

ActuallyIn fact, soybean paste is very easy to prepare. The main thing is not to rush. After the beans have been soaked for a while, the water must be drained. Soy should be transferred to another container. Beans need to be filled again with water so that it covers the product from above by about 7 centimeters.

The soybean container should be placed on the fire. Beans need to be cooked over high heat. They need to boil. After that, the fire can be reduced. Soy should be boiled until soft. Then the fire can be turned off and the water drained. Ready soy should be completely cool.

Drying process

Soybean paste, the recipes of which every housewife can master, is made from well-cooked soybeans. Beans after such processing should be passed through a meat grinder. From the resulting mass, it is necessary to mold cakes the size of half a palm and a thickness of about five centimeters.

Now you need to fold the columns from the blanks: three pieces in one. To keep the cakes, it is worth tying them together. To do this, it is better to use gauze or cotton ribbons. Neatly tied cakes should be hung in the warmest room to dry.

It is very important that there is no draft in the room. The drying period of the beans can be more than two months. It is recommended to turn the cakes periodically.

Final stage

Soybean paste is made from just such cakes. During the drying process, they should decrease in size. After drying, the blanks must be removed and crushed. This will require a hammer. It's not worth cutting into small pieces. You can divide the cakes into several parts. In this form, the blanks must be placed in a deep container and allowed to stand for several hours. They should soften up.

After this, the cakes should be passed through a meat grinder and pour the resulting composition into a deep container. Add soy sauce and s alt here as well. It should be taken into account that "Ty" should not be insipid. Pasta should be slightly s alty. Otherwise, the seasoning will simply go bad. The finished mass must be insisted for a month. After the specified time, "Tyai" will be ready.

What is Miso

What is miso soybean paste? This is pasta, which is the national dish of the Japanese. It is prepared by fermenting rice fungus, s alt, soy and rice. The result is a thick miso paste. If you decide to cook it at home, keep in mind that this takes a lot of time - about several years. However, this dish is universal. It is used to make soups, vegetable stews, fish and chicken. In addition, this dressing is also used in confectionery. However, this requires sweet miso paste.

What you need for cooking

Oriental cuisine is complete without miso paste. For its preparation you will need:

1. Soy beans - 400 grams.
2. Water - 600 milliliters.
3. S alt - 150 grams.
4. Konji-kin mushroom - 300 grams.
5. 5 liter ceramic pottery.
6. Wooden lid that can be closedlarge capacity.
7. Parchment or other kitchen paper.
8. Stones weighing 3 kilograms.

Before starting cooking, thoroughly sterilize all dishes. Otherwise, the paste will spoil.

Step one: boil the beans

First, prepare the soybeans. Beans should be soaked in water for three hours. During this time, the soy should increase in size. Beans will become several times larger. After that, drain the water and remove all debris. Cook soybeans first over high heat until boiling, and then the fire can be reduced. After 4 hours, the product will be completely ready. The beans should become soft.

Ready soy should be strained by pouring the contents of the pan into a colander. After cooking, the beans need to be mashed into porridge. You can use a potato masher for this.

Step Two: Sourdough

Mashed beans should be placed in a deep container. S alt must be dissolved in water, and then poured into soy puree. The resulting mass should be thoroughly mixed and add the kinza-kin fungus to it. For such an amount of soy, 300 grams of this component is enough. After that, the composition should be thoroughly mixed, but this should be done by hand. So the mass will become more uniform.

Now the soybean paste can be transferred to the ceramic container. The bottom of the dishes should be sprinkled with s alt. Only after that it will be possible to shift the mass, and then evenly distribute it with your hands and press down. Sprinkle the top with s alt again. A teaspoon of this component will be enough.

The surface of the composition should be covered with parchment, and then pressed down again with your hands. This will remove air from under the kitchen paper and prevent it from penetrating into the pasta in the future. Now the container with soybeans must be closed with a lid, preferably a wooden one. If this is not available, then you can use a ceramic bowl of a suitable size. The lid should slide easily into the container. From above, all this must be pressed down. As a load, you can use stones, the total weight of which is three kilograms.

Waiting for preparation

Miso paste should be checked periodically. Add a teaspoon of s alt daily to the composition. This must be done until the mass occupies 80% of the total volume of the container. The remaining 20% will gradually be filled with liquid from the mass, which will accumulate during the fermentation process.

The container with the paste should be placed in a dark and preferably cool place. The room temperature should not exceed 15°C. The composition will be ready soon. This takes 6 months to 5 years. During this period, the composition will wander. Do not open the lid of the container every day. If this is done regularly, the quality of the paste will drop dramatically. Therefore, the composition should be checked no more than twice in 30 days.

A few words in conclusion

Now you know how light and dark soybean paste is prepared. It takes a lot of time and patience to prepare such a composition. It is worth noting that the pastes made from soybeans are very beneficial for our body. They includevitamins D, A and B. They also have a lot of iron, zinc and calcium. As for the calorie content of such compounds, this figure is low. It is for this reason that such dishes are classified as dietary. In addition, such a product is often used to prevent certain diseases.