2. The time for making bean paste is around beginning of spring, that is, early and middle February. This paper mainly introduces northeast soy sauce with pure bean flavor. According to different taste requirements, you can also make stinky tofu-flavored "Northeast stinky sauce".
If you make "Northeast Stinky Sauce", it will take 25-30 days to fry soybeans, which is what many people call "Fried Sauce on February 2nd". From February 2 to February 12 of the lunar calendar, you will be shocked by the vernal equinox.
3. Pick and wash the soybeans, soak them in clean water for 18-24 hours, then put them in a pressure cooker (preferably a 26cm pressure cooker with 5 kg and a half beans per pot), and then cook them for 15-20 minutes, so that the soybeans can be mashed.
4. After the pressure of the pressure cooker is reduced, open the lid, pour out the water inside and control it to dry, knead the rotten soybeans into pieces, and make a pot (soybeans over 5 kg) into a piece. The bigger the sauce, the better the fermentation effect.
5. Put the sauce in a bright room for 3-4 days, the appearance is dry, the whole sauce is firm, and it can be put into a carton for storage and fermentation. The bottom of the carton is covered with corn stalks, and the ventilation of the carton is determined according to the dryness and wetness of the sauce. The storage temperature of the paste is 16-22 degrees, and the flavor of the slow-fermented beans is pure; Black and gray hairs will grow on the normally fermented sauce pieces.
To make "smelly sauce", it must be fermented quickly at 25-30 degrees.
6. The time to serve the sauce depends on the seasonal weather in Grain Rain, preferably continuous sunny days, and the temperature is 18-25 degrees. Jilin and Liaoning (north) are Grain Rain seasons in late April and early May in cold areas.
If you make "northeast stinky sauce", the time should be in late May, and people often choose April 18 and 28 of the lunar calendar.
7. The size of the sauce jar depends on the number of sauce pieces. The more sauce in the sauce jar, the better the fermentation effect. The location of the sauce jar must be sunny and well ventilated. The more sunshine, the better. Crush the fermented paste, put it into a sauce jar, and add salt according to the ratio of 4 to 2 salt per catty of soybeans. Add water by experience, don't add too much water at first, you can add it slowly.
8. I started playing loquat two days later and threw away all the sundries. I continued to play for five days, removing floating debris. Then beat loquat every two days until the fermentation is completed, about 45 days. This sauce is rich in flavor after 60 days, and the northeast sauce made by this method will taste better after another winter, and the flavor will remain unchanged after four years of continuous storage.
If it is made of "Northeast Stinky Sauce", the more years it is stored, the stronger the fragrance, which is suitable for eating in that year, not many years.