Soya paste is made, as a rule, from soybeans. This product is popular not only in Asian countries. The most ardent fans of this pasta are the Chinese, Japanese and Koreans. It is worth noting that the oriental cuisine is amazing. Currently, there are many ways to make soya pasta . This product is made from peeled beans that have already gone through the fermentation process. Consider several popular recipes for this dish.
Ty Ty Soya Paste: recipe
To prepare this dish popular in oriental cuisine, you will need:
- Soybeans - 1 kilogram.
- Soy sauce - 700 milliliters.
- Food salt - to taste.
Bean preparation
To make soya paste delicious, you must follow all the basic rules for its preparation. First you need to prepare soy. Beans must 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
In fact, soya paste is prepared very simply. The main thing is not to rush. After the beans soak for some time, the water must be drained. Soybeans should be transferred to another container. Beans need to be poured again with water so that it covers the product from above by about 7 centimeters.
A container with soy should be placed on fire. Boil the beans over high heat. It is necessary that they 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 cooled.
Drying process
Soya paste, the recipes of which every housewife can master, is prepared from well-cooked soya. Beans after such processing should be passed through a meat grinder. From the resulting mass, it is necessary to mold flat cakes the size of a half-palm and a thickness of about five centimeters.
Now you need to add the columns from the blanks: three in one. To keep the cakes, they should be tied together. To do this, it is better to use gauze or cotton ribbons. Gently tied cakes should be hung in the warmest room for drying.
It is very important that there is no draft in the room. The bean has a drying period of more than two months. Flat cakes are recommended to be periodically turned over.
Final stage
Soya paste is made from just such cakes. In the drying process, they should decrease in size. After drying, the workpieces must be removed and crushed. A hammer is needed here. Pricking in small pieces is not worth it. You can divide the cakes into several parts. In this form, the workpiece must be placed in a deep container and allowed to stand for several hours. They should be softer.
After this, the cakes should be passed through a meat grinder and pour the resulting composition into a deep container. It is also necessary to pour in soy sauce and salt. It should be borne in mind that "Ty" should not be fresh. The pasta should be slightly salted. Otherwise, the seasoning will just go bad. The finished mass must be insisted for a month. After the specified time, "Ty" will be ready.
What is Miso
What is Miso Soy Paste? This is pasta, which is the national dish of the Japanese. It is prepared by fermenting rice mushroom, salt, 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 for making soups, vegetable stews, for fish and chicken. In addition, such a dressing is used in confectionery. True, this requires the sweet miso paste.
What do you need for cooking
Oriental cuisine is complete without Miso pasta. To prepare it you will need:
- Soybeans - 400 grams.
- Water - 600 milliliters.
- Salt - 150 grams.
- Conjin Kin Mushroom - 300 grams.
- Ceramic dishes, the volume of which is 5 liters.
- The lid is wooden, which can be used to close a large container.
- Parchment or other kitchen paper.
- Stones weighing 3 kilograms.
Before starting cooking, thoroughly sterilize all dishes. Otherwise, the paste will deteriorate.
Step One: Cook the Beans
First you need to prepare soy. Beans should be soaked in water for three hours. During this time, soy should increase in size. Beans will become larger several times. After this, drain the water and remove all debris. Soybeans must first be boiled over high heat until boiling, and then the fire can be reduced. After 4 hours, the product will be completely ready. Beans should become soft.
Ready soybeans should be filtered by pouring the contents of the pan into a colander. Beans after cooking need to be mashed into porridge. For this you can use a potato masher.
Step Two: Ferment
Pounded beans need to be put in a deep container. Salt must be dissolved in water and then poured into mashed soy. The resulting mass should be thoroughly mixed and add to it the kinza-kin fungus. For such an amount of soy, 300 grams of this component is enough. After this, the composition should be thoroughly mixed, but this should be done by hand. So the mass will become more uniform.
Now soybean paste can be transferred to a ceramic container. The bottom of the dishes should be sprinkled with salt. Only after that it will be possible to shift the mass, and then evenly distribute it with your hands and press down. From above, the mass again needs to be sprinkled with salt. It will be enough a teaspoon of this component.
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 entering the paste in the future. Now the container with soybeans must be closed with a lid, preferably a wooden one. If this is not the case, then a ceramic bowl of the appropriate size can be used. The lid should easily fall into the container. From above all this needs to be crushed. As a load, you can use stones whose total weight is three kilograms.
Waiting for cooking
Miso paste should be checked periodically. Every day, you need to add a teaspoon of salt to the composition. This must be done until the mass occupies 80% of the total capacity. The remaining 20% will gradually be filled with liquid from the mass, which will accumulate during fermentation.
The container with the paste should be placed in a dark and preferably cool place. The temperature in the room should not exceed 15 ° C. Ready composition will not be soon. It takes from 6 months to five years. During this period, the composition will roam. Do not open the lid daily. If you do this regularly, the quality of the paste will drop significantly. Therefore, the composition should be checked no more than twice every 30 days.
A few words in conclusion
Now you know how to prepare soya paste light and dark. To prepare such a composition requires a lot of time and patience. It is worth noting that pastas made from soybeans are very useful for our body. They contain vitamins D, A and B. They also have a lot of iron, zinc and calcium. As for the caloric content of such compounds, this indicator is low. For this reason, such dishes are classified as diet. In addition, such a product is often used to prevent certain diseases.