How to make northeast miso?
Moreover, in the second year of the lunar calendar, April 18 or April 28 is the day when the sauce goes on the market. The mature soybean —— "Oolong Noodle (H)" 3354, which was selected the day before, was ground into bean paste and put into a jar with sauce base, water and coarse salt. The afforestation field can be regarded as a simplified version of the board sauce. You don't need to be a sauce introducer It cooks soybeans from the twelfth lunar month, makes cuboid sauce from the cooked soybean paste, makes brick samples, and then ferments.
Wash the white hair in the sauce, cut it into small pieces, and put it into the sauce jar with water and coarse salt. After putting the sauce into the sauce jar, cover the sauce jar with white cloth, hang heavy objects at the four corners to prevent dust and insects, and put them on both sides of the yard in rainy days. After these are completed, we will start a sauce jar activity for more than half a month. The professional name is jam and rake. Xiao Mu rake is used to stir the sauce jar up and down. It is called a rake. The purpose is to adjust the consistency of the sauce, dispel the odor produced by fermentation, ferment and cook with solar energy, evenly dry the jar sauce, and mix all the ingredients evenly.
Making jam is hard work. Every step should not be taken lightly.
The ending looks simple, but the requirements for the ending are particularly high. They have a proverb over there: "Men are afraid of wiping their health, while women are afraid of wiping their intestines." "The days of pickling sauce should be well grasped, and the proportion of salt and water should be well controlled. Rake every day, dry sauce can't be lazy. Otherwise, if you are not careful, a bucket of sauce will be abandoned and become a "smelly sauce". Many foreigners can't stand northeast miso because they encounter stinky miso. But some people in the northeast think that soy sauce should be stinky, as smelly as stinky tofu, and delicious. This understanding is incorrect. Fermented soy sauce should not stink.
Soy sauce is essentially the art of fermentation, which is a food fermented by soybean, salt and water twice. Well-made pickles tribute can produce Aspergillus oryzae, which helps to decompose soy sauce protein, first into Zhong Kui, and then into amino acids. The higher the amino acid content, the more delicious the sauce is. Because rice needs oxygen, soy sauce fermentation cannot be sealed, and it needs to be scraped every day to ensure sufficient oxygen. Put less salt or stop fermentation, soy sauce will go bad and stink. There are many different ways to make northeast miso. The wisdom and amazing creativity of the people in Northeast China are the soul of Northeast cuisine. The next article is about the different practices and tastes of northeast miso, which makes you vomit when you think about it.