As a Central Plains person, how many of these three soy sauce practices do you know? Or how many did you eat?
Of the three soy sauce practices, you must have eaten the first one from the Central Plains!
First, watermelon soy sauce.
Preparation materials: soybean 1000G, salt 400G, watermelon pulp 4KG, appropriate amount of white flour, two or three sheets of oil paper, glass container;
Seasoning: 250g of star anise, ginger, cinnamon, pepper and boiled peanuts.
Practice: 1, soybeans are soaked for more than four hours in advance and steamed in a steamer; Stew the steamed soybeans in the pot all night.
2. Pour the flour into a large bowl, then add a handful of soybeans and stir them back and forth so that each soybean is stained with flour.
3. Spread the oil paper, spread the soybeans evenly on the oil paper, then cover it with a piece of oil paper, seal it, and cover it with a small quilt.
4, black beans in July and August is about 3-4 days (now is the best season to make! ), covered with yellow-green Mao Mao.
5, good beans is basking in the blue sky and white clouds on a good day, basically basking in the sun for one day!
6. Put the soybeans in a slightly larger container, cover the soybeans on the watermelon, add salt, peanuts and various seasonings and mix well.
7, fermentation can be eaten for about half a month, but the taste will be much better after two months.
The second kind of wax gourd soy sauce
1. Take out the soybeans, put them in the pot until they are 70-80% mature, take out and control the moisture, put them in the pot while they are hot, cover them tightly (usually covered with sterile gauze and clean cotton pad), and ferment at about 20℃ indoors.
2. When the beans are kneaded into paste by hand, take them out and stir them.
3. Put it in the sun or in a drying room and dry it into bean material. Pay attention to hygiene when drying, and cover the basin with gauze if it is exposed to the sun.
4. Peel, scrape and remove the seeds of the selected wax gourd, cut it into strips with a thickness of 1.5cm and a length of about 3cm, steam it in a steamer until it is 70% mature, and take out the water to control drying.
5. Seasoning processing: dry pepper, aniseed, dried ginger, fennel, dried tangerine peel and cinnamon are ground and sieved.
6. Wash the sauce jar and fumigate it with sulfur. Put the cooked wax gourd strips, bean materials and seasoning powder into the sterilized jar and stir evenly, then seal the jar mouth. After about 1 month, the wax gourd bean paste is ready.
At first glance, this kind of watermelon is the same as soy sauce, but it tastes completely opposite. Watermelon soy sauce is sweet, and wax gourd is salty!
The third old-fashioned soy sauce
1. Remove impurities from soybeans, soak them in clear water and steam them into paste.
2. Pour the bean material on the table, mix it with flour, spread it to a thickness of about 3 cm, turn it once a day at the room temperature of 25 ~ 30℃, then let it ferment, and dark yellow bacteria will grow in about three to five days, and put it outdoors to dry, which is the sauce glume.
3. Put the sauce into the pot and add salt, ginger, etc. , and stir well. Turn the jar the next day and stir the next day.
4. After salinization, put the sauce blank into the jar, but be careful not to fill the jar. Leave a certain space at the altar mouth (about 17 cm from the altar mouth), cover the altar mouth and seal it to prevent bacteria and rainwater from invading and deteriorating. Sun drying for 40-50 days.
How's it going? As a Central Plains native, which one or several of these three have you eaten? Which one do you like best? What do you think is the most representative food in your hometown?