In addition to Pixian douban and Laoganma, the most used sauce at home belongs to bean sauce. Soybean sauce, also known as soybean sauce and soy sauce, is a seasoning sauce with a long history in China, which is made from soybeans through frying, grinding and fermentation. Soy sauce has a strong sauce flavor and ester flavor, and its taste is salty and sweet. Can be used for cooking, stewing, steaming, frying, mixing and other cooking methods. It can be said that it is an indispensable companion to help the kitchen in daily life.

But with the rising of labor cost, skill cost and raw material price, the price in soy sauce is getting higher and higher. Although it has not risen to the point where people can't afford it, it has lived for a long time, so save it. Today, I will teach you how to make Henan's time-honored soy sauce. The taste is similar to "one day", but the cost is more than a little. You can eat it without drying or fermenting.

Homemade soy sauce

Step 1: Soak the soybeans.

Prepare 500 grams of soybeans and soak them for one night in advance. The purpose of soaking is to make soybeans fully absorb water.

It's easier to do. Pour the soaked soybeans into the hedge and clean them for later use.

Step 2: soak the spices.

A grain of star anise, a piece of cinnamon and a few fragrant leaves in the pot are soaked in water 10 minutes. The purpose of soaking is to remove the odor of spices and facilitate the release of fragrance.

Step 3: Cook the soybeans.

Boil water in the pot, pour in the washed soybeans, wash the seasoning, put it in the pot, add 3 grams of salt, stir well and boil the water. Then pour the soybeans into the pressure cooker for 30 minutes and cook them until they are delicious. After 30 minutes, the soybeans are already soft and rotten, so we pour them out and chop them for later use. Broken soybeans taste better when cooked.

Step 4: Prepare auxiliary materials.

Half an onion, diced, a piece of ginger, cut into Jiang Mo, a few pieces of garlic, mashed garlic.

Step 5: Cook the soy sauce.

Put more oil in the pot. When the oil temperature is 50%, pour in the prepared auxiliary materials and fry for 3 minutes on low fire to get the fragrance of the small materials. Then pour in the chopped soybeans, stir-fry for 5 minutes on low heat, and stir-fry the water in the soybeans.

After 5 minutes, add 15g salt and 30g sugar, stir-fry evenly, then add 10g spiced powder and stir-fry15min, so that soybeans can fully absorb juice and taste.

15 minutes later, add 10 g maltose, stir until maltose melts, add 20 g Chili oil, stir well, add 3 g chicken essence, stir well, and then take out the pot.

Step 6: Keep it sealed.

Cool the cooked soy sauce and put it in a fresh-keeping box for sealing. Take it at any time, the steamed stuffed bun noodles are delicious, and there is not a drop of water in the whole production process. As long as you don't touch raw water and oil when you eat it, it won't go bad if you store it for one year.