Soya paste: ingredients, recipe

Soya paste is made, as a rule, from soybeans. This product is popular not only in Asian countries. The most ardent admirers of such pasta are the Chinese, Japanese and Koreans. It is worth noting that the eastern cuisine is amazing. At the moment, there are many ways to prepare pasta from soy. Make this product from refined beans that have already undergone the fermentation process. Consider several popular recipes for this dish.

Soya paste "Tiai": recipe for cooking

To prepare this popular dish in the eastern cuisine, you will need:

1. Soybeans - 1 kilogram.
2. Soy sauce is 700 milliliters.
3. Salt food - to taste.

Bean preparation

To make soya paste tasty, you must follow all the basic rules for its preparation. To begin with, you should prepare soy. Beans need to be thoroughly washed. This procedure should be continued until the water becomes transparent. The product also needs to remove all debris.

Prepared in this way, beans should be filled with cold water. Soya should stand damp for 8 or even 10 hours.

What to do next

In fact, soya paste is prepared very simply. The main thing is not to hurry. After the beans stand for a while, the water must be drained. Soy 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.

The container with soya should be placed on the fire. Cook beans on high fire. It is necessary that they boil. After that, the fire can be reduced. Soya should be cooked until soft. Then the fire can be turned off and the water drained. Ready soybeans should be completely cool.

Drying process

Soya paste, the recipes of which each hostess can master, is prepared from well-cooked soy. Beans after this treatment should be passed through a meat grinder. From the received mass it is necessary to make flat cakes the size of a half-palm and a thickness of about five centimeters.

Now we need to fold the bars: three pieces in one. For cakes to hold, it is worthwhile to tie them together. To do this, it is better to use gauze or cotton ribbons. Carefully tied up cakes should be hung in the warmest room for drying.

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

The final stage

Soya paste is prepared exactly from such cakes. In the drying process, they should decrease in size. After drying, the workpiece must be removed and crushed. Here you need a hammer. You do not need to chop into small pieces. You can divide the tortillas into several parts. In this form, the blanks should be placed in a deep container and allowed to stand for several hours. They should become softer.

After that, cakes should be passed through a meat grinder and poured the resulting composition into a deep container. It is also necessary to pour in soy sauce and salt. In this case, it should be noted that "Ty" should not be insipid. The paste should be slightly salted. Otherwise, the seasoning just spoils. Ready-made mass must be insisted for a month. After the specified time, "Tia" will be ready.

What is Miso?

What is soy paste "Miso"? This pasta, which is the national dish of the Japanese. Prepare it by fermenting rice mushroom, salt, soy and rice. The result is a thick paste "Miso". If you decide to cook it at home, please note that this requires a lot of time - about a few years. However, this dish is universal. It is used for soups, vegetable stews, fish and chicken. In addition, this filling is also used in confectionery products. True, this requires a sweet pasta "Miso".

What you need for cooking

Eastern cuisine can not do without the paste "Miso". To prepare it you will need:

1. Soy beans - 400 grams.
2. Water is 600 milliliters.
3. Salt - 150 grams.
4. Conjikin fungus - 300 grams.
5. Cookware from ceramics, the volume of which is 5 liters.
6. The lid is wooden, which can be closed with a large capacity.
7. Parchment or other kitchen paper.
8. Stones weighing 3 kilograms.

Before cooking, you should carefully sterilize all the dishes. Otherwise, the paste will deteriorate.

Step One: Cook Beans

To begin with, you should prepare soy. Beans should be soaked in water for about three hours. During this time, soybean should increase in size. Beans will grow more than a few times. After this, drain the water and remove all debris. Soy beans must be boiled first to a boil, and then the fire can be reduced. After 4 hours the product will be completely ready. Beans should become soft.

Ready soya should be filtered, pouring the contents of the pan into a colander. Beans after cooking should be mashed into porridge. For this you can use a potato.

Step two: leaven

Grated beans need to be put in a deep container. In the water it is necessary to dissolve the salt, and then pour in a puree of soy. The resulting mass should be thoroughly mixed and add the kinza-kin fungus to it. At this amount of soybeans, 300 grams of this component is sufficient. After this, the composition should be thoroughly mixed, but it should be done by hand. So the mass will become more homogeneous.

Now soybean paste can be transferred to a pot of ceramic. The bottom of the dishes should be sprinkled with salt. Only after this it will be possible to shift the mass, and then evenly distribute it with hands and press it down. On top of the mass again to sprinkle with salt. It will be enough to have a teaspoon of this component.

The surface of the composition should be covered with parchment, and then pressed again with hands. This will remove air from under the kitchen paper and prevent its penetration into the paste in the future. Now the container with soybeans should be closed with a lid, preferably wooden. If not, then you can use a ceramic bowl of the appropriate size. The lid should be easily lowered into the container. From above all this needs to be crushed. As a load you can use stones, the total weight of which is three kilograms.

We are looking forward to cooking

Pasta "Miso" should be checked periodically. Daily in the composition you need to add a teaspoon of salt. This must be done until the mass does not take up 80% of the total capacity. The remaining 20% will gradually fill with liquid from the mass that will accumulate during the fermentation process.

The container with paste should be placed in a dark and preferably cool place. The temperature in the room should not exceed 15 ° C. Will be ready soon. This takes from 6 months to 5 years. During this period, the composition will wander. Do not open the lid every day. If you do this regularly, then 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 the soya paste is made light and dark. To prepare such a composition, it takes a lot of time and patience. It is worth noting that pastas made from soybeans are very useful for our body. They include vitamins D, A and B. Also, they have a lot of iron, zinc and calcium. As for the caloric content of such compounds, this indicator is not high. It is for this reason that these dishes are considered dietary. In addition, such a product is often used to prevent certain diseases.