China is known as the "gourmet kingdom", and cooking depends on various rich seasonings, such as oil, salt, sauce and vinegar. Soy sauce is a common seasoning for three meals a day. Soy sauce can add color to dishes, and soy sauce can make dishes refreshing. Many people like to use soy sauce. Especially when cooking meat, soy sauce can also remove the fishy smell of meat.
Generally, we buy soy sauce directly in the supermarket, but now the soy sauce produced by manufacturers contains a lot of additives, so eating too much soy sauce is not good for our health, and there are not many useful nutrients. If you want to use soy sauce, we can actually do it at home, and it's not complicated. Bian Xiao will share with you how to make soy sauce. Eating soy sauce doesn't cost money, just a bowl of soybeans and a ladle of water, which can be cooked at home. There are no additives for health.
Making method of soy sauce:
Ingredients: 1 bowl of soybean, 250g flour, 50g wheat bran, 1g soy sauce koji, 1g star anise, 2g dried tangerine peel, 3g clove, 1g fennel, 2g monosodium glutamate, 50g white wine and 150g brown sugar.
Start making: ① First, put a large bowl of 2000g soybeans into a container, soak them in proper amount of water for at least 3 hours, then take them out, drain the water, pick out the bad soybeans and empty shells, and then cook them in a pressure cooker.
(2) When cooking soybeans, prepare a clean pot, pour the flour and wheat bran into the pot, and stir fry slowly with low fire until it turns brown.
③ After the soybeans are cooked, take them out and put them evenly on a large plate. After cooling, pour the soybeans, fried powder and wheat bran into a container, add soy sauce koji, and then stir evenly to make them fully mixed, prepare a clean fermentation container, put the stirred soybeans into it, cover it, and ferment in a warm environment for 24 hours, and the surface of soybeans will be covered with white hyphae. Turn the soybean over with a shovel and ferment for 24 hours.
(4) When yellow-green spores grow on the surface of soybean and the aroma of distiller's yeast can be smelled, pour the soybean distiller's yeast into the jar. At this time, when saturated salt water is added, the soybean must be submerged on the water surface. Then sprinkle a layer of salt lightly, expose the jar to the sun for three months, make it into sauce mash, and then soak it in salt water for three times. Every time is different, the first time is three days, the second time is seven days, and the third time is seven days.
⑤ Mix the sauces separated by soaking for three times, then expose them to the sun for 65,438+00 days for precipitation, and finally add star anise, dried tangerine peel, clove and fennel, and cook them with high fire. Add salt, monosodium glutamate, white wine and brown sugar into the boiled liquid, and stir well. The concentration of salt should be about 17%. Then put it in the pot and filter it once, and the homemade soy sauce will be fine. Not only did I have money left to buy soy sauce, but I also ate healthily without additives. If readers have any suggestions or comments, please leave a message for Bian Xiao.