I. Materials

500g of dried bean curd, 350g of red pepper, 0/00g of salt/kloc-,0/50g of sugar/kloc-,0/00ml of white wine/kloc-,appropriate amount of sesame oil and appropriate amount of chicken essence.

Second, practice.

1. Get all the materials ready.

2. Soak soybeans overnight in advance until they swell.

3. Then cook the soybeans.

4. Drain and cool for later use.

5. Wash the red pepper, remove the seeds, drain the water and chop it up.

6. Put the chopped peppers into a large bowl, and then add the cooked cold soybeans.

7. Add sugar and salt.

8. Add white wine and chicken essence.

9. Then mix the ingredients evenly.

10. Add sesame oil.

1 1. Put the peppers and soybeans in the crisper.

12. Cover, seal and preserve in the dark 1 day.

The practice of northeast soy sauce:

I. Materials

Soybean 1000g, salt 15g, and appropriate amount of water.

Second, practice.

First, the soybeans are cooked in a pot, and then crushed with a meat blender. Not particularly broken, but more than half.

Make it into two cubes and put it in the sun. Dry each face into a shell. In fact, the middle is still soft. When all six sides are dry, put them on a paper bag for a while (the inside is basically dry) and wait for fermentation.

Cut the dried sauce into small pieces, put it in a jar, and add water and salt. Cover with gauze and put it in the sun.

Finally, you need to rake the sauce every day, pound it every day and throw away the foam. Every day, the sauce will become very thin.

You can eat the sauce when it is cooked.