Soy sauce beans were the best side meal, and they were also my poor friends during the difficult years of rural life.

At that time, I picked a few green peppers from the vegetable garden, chopped them, scooped a spoonful of soy sauce beans, mixed them with some water, and steamed them on the rice pot.

In the busy season, many people put a bowl of soy sauce beans on the breakfast and dinner table, and the family scooped up the soup and juice, and still took a few large bowls of dry rice and gruel down their stomachs.

If you add dried tofu or sun-dried shrimp to it, it is simply a local version of the food textbook that you will never forget.

In autumn and winter, the farmhouse stove vegetarian fried Chinese cabbage, radish, and potatoes, and never forget to put some soy sauce beans on it to enhance the freshness.

Soy sauce beans are used to roast meat and boil fish, and the more they are cooked, the more fragrant they become, better than soy sauce. Roast the pork with tofu until it is eight ripe, and put one or two spoons of soy sauce beans and stew it together, which can especially remove the fishy, add saltiness and increase the flavor.

Replace the sauce with soy sauce beans, stir-fry in a hot oil pan with ginger, garlic, chili pepper and other ingredients, pour a bowl of water to boil, and then put in the fried crucian carp, by the way, put some lard, cover the pot and cook for seven or eight minutes before serving, the taste is absolutely not said.

In early spring, when steaming bacon and Qianzhang, what I can't forget the most is the layer of soy sauce beans spread on top - just out of the pot, the dark yellow soy sauce beans are shining with a dreamy oily luster, and the fat white and thin red bacon and pure white and beautiful Qianzhang look like there is really one

The touching poetry of "a thousand sounds of jade is exquisite"! The aunts and grandmothers of the Jiangnan farmers almost all have the skills of making soy sauce beans with one hand.

I've seen so much that even I can play with it. Soak the soybeans in cold water until the grains are full, cook until they are seven ripe, then pour them into a bamboo dustpan and spread them out to dry, and cover them with a layer of dried artemisia or straw to let them rise and salivate.

For a week or so, the beans are covered with white hair, as the villagers call it

"Out of white flowers". Pick out individual yellow mold beans and bask them in the sun for a while – it's also called it

"Tire gas". Then knead and knead and mix with fine salt, cooking wine (rice wine), minced ginger, dried red pepper, put it into the jar with a small mouth and a big belly, seal the mouth of the altar with dried lotus leaves and wet mud, put it in a cool place for about half a month, and the soy sauce beans are ready.

When the altar is opened, the fragrance is fragrant. This soy sauce bean is light yellow in color, full of grains, viscous and silky, crispy and refreshing, with a slight spicy flavor in the umami, and has a unique flavor.

Eat and scoop, put it in the jar can be stored for a long time, and the aroma will not be dissipated, but avoid the invasion of raw water to prevent miscellaneous mildew from deteriorating.

You can only find it in books

"Tempeh", but I can't find it

The name "soy sauce beans". Soy sauce beans are tempeh. The slight difference is that most of the tempeh is made from black beans, because they must be sun-dried before they are put on the altar after fermentation, so they are dry and look a bit dark and thin.

The soy sauce beans are all made of soybeans, chubby and honest, and the entrance is soft and slag-free.

If you let the soy sauce beans ferment and form cakes, the white hair will grow vigorously, and it will become similar to stinky tofu mold and the like

"Mucor tempeh". Earlier I didn't recognize this

The word "soybean", later I became a Chinese medicine practitioner, and there is a Chinese medicine called

"Light tempeh", the function is to dispel wind and cold, clear heat and defeat fire. I am also because of medical knowledge

"Bean" up. Tempeh is divided into light, salty, spicy, fragrant and smelly types according to flavor. In some large restaurants,

"Tempeh crucian carp"

"Beef boiled with tempeh"

"Steamed beans and pork with black beans" can be regarded as famous dishes, and in addition, it is indispensable for roadside food stalls such as fried chili, fried shredded potatoes, and roasted mapo tofu.

Northerners love sauce, and southerners love soybean. After middle age, the bitter old Du in Shu said in the poem that the lettuce soup should be seasoned with tempeh to be delicious.

Lu You, who spent most of his life in the south of the Yangtze River, has a poem that says: "Mei Qing is skillfully matched with Wu Yanbai, and the bamboo shoots are more suitable for Shu soy incense." ”

Yang Wanli, another great poet of the "Four Great Masters of the Southern Song Dynasty", sings most of his poems about the customs and customs of the south of the Yangtze River.

Yang Wanli once wrote a book with a hometown celebrity and talked about the main points

Yang Wanli said that these four words came from the "Ritual Rhyme", which is the most common local specialty of our hometown and the production method of tempeh!

(See "Qi Dongye Language") really, if this old Yang himself doesn't tell the truth, he will be fooled, in addition to the Jiangxi celebrity, I am afraid that there are many people like you and me.

But in this way, the tempeh of Tubra makes this

"With salt and mushroom" is very elegant. Actually, if you look closely, this is also a conjunctive phrase with a verb-object structure: "matching" is

"Salt",

"Secluded" is

"Mushroom".

"Shu" is the ancient name of the bean, like Shushui Chenghuan, unidentified wheat, drinking water sipping Shu, fish Shuzhi and so on abound,

"Secluded" means airtight...... Translated in a row, it is: the beans are steamed, salted as a seasoning, and fermented in a closed vat.

Liu Xi's "Interpretation of the Name" explained in more detail: "Soy bean, love also, the five flavors are harmonized, and the secluded ......" Originally, tempeh

"Soy bean" is a hobby

"Hobby". Ji Xiaolan was originally a northerner, but a big man of his level, of course, loves to eat whatever is delicious.

He was sent by Qianlong until that time

When I was on a business trip to Urumqi in the "White Desert City", I finally ate tempeh one day, so I excitedly wrote a long poem to describe: "With salt, you can occasionally go to the kitchen, and it is as expensive as a pearl across the ridge." Only the family mountain peas are good, and the alfalfa is not a horse. The milk is fragrant and carefully grinded, and the fat is cut into the front of the street. I only pity that I often return from spring to spring, and I don't see the willow red and purple sky. The freshly squeezed flax is shiny, and the poor northerners can't taste it. At the beginning, I misidentified the Tiantai girl, and once ...... to Ruan Lang of Peach Blossom Rice, "cut the grudge, and when a clear-eyed person looks at it, he knows that it is not just the taste of the tongue."

It's just that, I don't know what I said above, is it the kind of dry, hard and fragrant black bean sauce, or the fat and crispy soy sauce beans of our Jiangnan farmer?

However, Tang people said

"The golden liquor can be hearty, and the jade soy can be chewed", you can know this

"Soy sauce" is definitely not made by pigmented black beans. Don't laugh, the world's top player in tennis today, the Spanish wonder boy Nadal, is ridiculed

"Natto", Nadal himself would never know that natto is the folk name of tempeh in the Tang Dynasty in China.

Nadal, accustomed to steak and bread, has probably never seen tempeh, let alone soy sauce beans, two of the cultures of the East and the West

"Beans", it can't collide at all.