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豆饼怎么制做大酱
更新时间: 2021-05-12 06:59:20  

1、主料:豆粕5000克,盐3500克。

2、用5000克碎豆饼拌3250克60度的热水,放入锅内蒸8-12小时。

3、出锅后稍温时放入室温32-33度的发酵室内,平铺5厘米厚,盖一层纸挡灰尘,经7-10天,天长一层黄绿毛。

4、然后揉碎,再加12500克水,3500克盐下到缸内,置室外晾晒20天即成。

关键词: 豆饼 怎么 制做

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