How to make northeast vegetable sauce?

The northeast vegetable sauce you said should be the northeast sauce. As a Northeastern, I have known for as long as I can remember that every year my mother will make this so-called vegetable sauce, that is, big sauce. The main raw material is soybean, but making soy sauce is seasonal, usually starting in February and March. I'll tell you what my mother does every year.

Prepare raw materials: soybeans, salt.

Wash the beans first, pick out the bad beans, soak them all night, put the water that has not eaten the soybeans in the pot, and turn to low heat for about two to three hours. Turn over frequently in the middle to prevent the pan from being burnt. It's best to open the lid and cook until there is just no water, but not too dry. Cease fire after the soybeans are cooked, cover the pot and stew for about four hours, so that the soybeans can be colored.

Then take out the soybeans and mash them in a pot without too much crushing. There are watercress in them. Then press the beans into cubes (you can knock them out in a square mold), and then put them in a cool place for fermentation (long hair is normal);

Sauce will be served in May and June. Wash the long hair on the bean block with clear water, chop the bean block with a knife or break it by hand to make it smaller, which is beneficial to mixing after adding the sauce;

Dissolve the salt in water, about 500 grams of bean pieces are made of 150 grams of salt, put the bean pieces into a container, pour in salt water, then seal them with breathable cloth, leave them in the sun for seven days, do not open them, and cover them at night and in rainy days to prevent them from getting wet;

After seven days, open the cloth, stir it once every morning, skim off the black foam on it, and you can eat it after one month. Every time you eat it, you should make it up in the morning and evening to prevent it from turning sour and deteriorating.

Saute sauce in February of the lunar calendar every year.

Steps: 1, two kilograms of corn and one kilogram of soybeans, stir-fry in a large pot, stir-fry corn and soybeans respectively until they are fragrant red (corn grains turn red), air-cool, put soybeans and corn together and crush them, then add water and mix them with dough, divide them into two parts, and ferment them in the shade for one month (long hair of sauce koji is normal).

2. The eighth, eighteenth and twenty-eighth day of the fourth lunar month. I'll do it on the day these three days arrive.

Brush the surface of the sauce primer with a brush, remove the brush, make it into small pieces, and dry it (without water).

3, ten pounds of soybeans are mashed in a large pot (preferably at night) and stewed overnight (the soybeans will turn red). When it's cold, chop it with the sauce, not too much, and you can see the small watercress.

4. Wash the sauce jar and start the sauce. Put the chopped beans and salt in layers. One catty of dried beans is 4 liang of salt (10 catty of soybeans needs 4 catty of salt), and the vegetable juice does not need water. Fermentation for a month, during which the steak should be beaten every day (steak with sauce).

5. Stir 1 time every day, and cover it with gauze on sunny days (such fermentation is good). If it is rainy, be sure to cover the cylinder head tightly (to keep out the rain), and the vegetable sauce can be eaten after fermentation for one month.

Can you do that, old irons?

Because this kind of food is mostly eaten in camps, Manchu people still call this sauce "vegetable sauce". Later, due to the text

... span class =' class1' > brain atrophy depends on his traditional method of making 2014-5-1517: 09: 041# Manchu "pan sauce", an indispensable seasoning on Manchu table. Its manufacturing process is complex and its key points are difficult to master. Recently, I searched online for some methods of making pan sauce, and found that none of them conformed to the traditional production technology of Manchu pan sauce. I am over 60 years old and grew up in Manchu area. I am a pure Manchu. I also witnessed the whole process of making sauces by my parents and neighbors and learned how to make sauces. Make your own sauce every year. In order to correct the deviation of the method of making Pan sauce circulated on the Internet and to inherit the intangible cultural heritage of Manchu Pan sauce, I summarized my own methods and key points of making Pan sauce and dedicated them to netizens who are concerned about Manchu traditional culture. Processing steps of dish sauce: 1. Sauce (sauce primer) 1. Choose beans: soybeans need whole soybeans, and there can be no broken beans or ground beans (immature soybeans). 2. Wash the beans: Wash the beans with clear water for three times, so that there are no impurities in the soy sauce and the water for washing the beans is clear. 3. Stir-fry beans: Choose the size of the iron pot according to the number of soy sauce beans. Generally, 20 kg soybeans are used in a 12 cauldron. Put the soybeans into a clean pot, fill it with water, cover the pot cover (preferably a wooden pot cover) and start stewing the beans. Soaking beans is very important, and the pot should be cleaned. If there is too much oil in the pot, brush it with alkaline water. Bean water should be more than 25 cm higher than beans to avoid scalding the pot. Master the heat, first boil it with a big fire, then use a small fire. At this time, be careful not to let the soup overflow, because the aroma and nutrition of beans are in the soup, and the soup should be soaked in soy sauce. Fire can't be urgent. Turn it over several times until the beans can't rise any more. When you pinch the beans with your hands, turn the pot over (turn the beans to the bottom) and then cease fire. Then cover the pot cover, cover the pot cover with a sack, and cover the sack with a layer of chaff (or bean shell) about 10 cm for heat preservation. The furnace cavity is filled with moist cells, and then the door of the furnace pit is covered (blocked) with adobe and sewed with mud, so that there is no air in the furnace cavity and the cells can burn slowly. Heat the pot with a very small fire. When the ear is close to the lid, you can hear the purr in the pot, indicating that the firepower is appropriate. I was bored for half a day and a night (about fifteen hours). Open the lid and turn the pot over to see how much soup is left in the pot. If there is not much soup left, boil some boiling water in the pot. If there is a lot of soup left, increase the fire for a while, then cover the pot, cover it with a sack, fill the oven with cells and put it on the stove for another 20 hours. After boiling, it was found that the beans turned reddish brown, indicating that the beans had been soaked. The whole process of soaking beans takes about two days and two nights, so that the soaked beans are dark in color and mellow in taste. It can be red in a day, but it is light in color and tastes bad. ) 4. Making sauce pieces: When the cooked bean sauce is slightly cold (not hot), scoop up the sauce with a special sauce pestle (mash the bean sauce into mud). After dipping in bean paste, divide it into several equal parts (even numbers) and break it into four-sided paste blocks, with a big bottom and a small top and a height of about 25 cm. Don't ferment the sauce too much, if it is too little, it will dry and not separate (the sauce can't become oily inside). 5. Storage and fermentation: After the sauce is made, leave it for two or three days, then tie it with dry Ma Lian, tie the two pieces together and hang it on the trolley pole (a cross bar with a diameter of about 7 or 8 under the shed). ) or put the prepared sauce pieces on the cabinet. (Put straw under it, and there should be a gap between the pieces. The dipping time is usually in late winter and early twelfth lunar month. 2. Add the sauce 1 and dry the sauce base. By drying, the green hairs covered on the sauce base will dry thoroughly, and some bacteria will be dried, so that the surface of the sauce will dry quickly. 2. Brush the sauce primer. Soak the sauce base in a large container for more than three hours, then brush the sauce base with a clean brush and dry it. 3. Put into the jar, cut the sauce base into pieces about one centimeter thick, pour into the jar, then put salt according to the ratio of 2 kg of soybeans and 1 kg of salt, and finally add a proper amount of water to complete the whole process of sauce. Management after dipping: 1. Insist on peeling and skimming clothes every day (gently scoop off the green hair floating on the surface of the sauce soup, and skim it after dipping in the sauce for a week or two). 2, insist on drying the sauce, be sure to open the lid of the sauce jar every day on sunny days to avoid covering the jar. 3. Cover the sauce jar on rainy and cloudy days to prevent rainwater from entering the jar. 4, fly prevention, keep the sauce jar cloth intact, prevent flies from entering the jar to lay eggs and maggots. 5, do not use a greasy spoon to scoop the sauce, so as not to make the sauce grow white hair. The eighth day of the fourth lunar month is the traditional day for Manchu people to make sauce. 3. Picking sauce is the biggest difference between Manchu vegetable sauce and big sauce. With the dipping time getting longer and the temperature rising, the sauce bubbles, which means that the sauce is ready and it's time to get the sauce. The steps to get the sauce are simple: 1. Put the selected soybeans in an iron pan and fry them with slow fire, showing a paste color. 2. Crush the fried soybeans with a pulverizer to fine powder, then brew the bean noodles into paste with boiling water and put them in a vat. You can also soak the fried soybeans in boiling water, then grind them into paste and put them in the sauce jar. 3, or put salt according to the proportion of two pounds of soy sauce and one pound of salt. You should seize the opportunity to pick up the sauce, because the sauce is not completely picked up and the sauce doesn't like it. The management after sauce collection is basically the same as that after sauce collection. Reply to edit

Pan sauce has been used by northeast people for cooking because it is fresh, sweet and delicious. For example, stewed beans in northeast home cooking in summer are all cooked with pan sauce, and then stewed with beans. Pan sauce cooking not only has the sweetness of soybeans, but also makes the dishes rich in sauce, which is completely out of reach with clear soy sauce in the south.

Let me share the practice of northeast pan sauce.

Step 1

In the first month, the corn flour was fried yellow (maotai flavor), then scalded with boiling water, and directly held into a fist-sized jiaozi. Wrap it in paper and ferment it in a cool and dry place. When it was taken out the next spring, you could see that the corn dumplings had a lot of yellow, black, green and red hairs, so it could be used as a sauce base. Brush the surface of the sauce primer with a brush, make it into small pieces and dry it.

Second step

Stir-fry soybeans and cook them. You can press it directly with a pressure cooker. When they are cold, mix in the sauce and chop them together. Don't cut too much. You can see the small watercress.

Third step

Take the washed and dried sauce jar. If you don't have it in the city, you can use a truncated edible oil drum. Put the chopped beans and salt in layers. One catty of dried beans is 4 liang of salt, and there is no water in the sauce.

Fourth step

Similarly, cover it tightly with fine gauze and ferment it in the sun. After 7 days, rake with sauce every day, take out the foam and throw it away to speed up the fermentation process, and sprinkle a thin layer of salt on it when sealing. You can eat the sauce when it is cooked.

Pan sauce was invented by Manchu ancestors. Later, the process was perfect, and the sauce made was called pan sauce. Because this kind of food is mostly eaten in camps, Manchu people still call this sauce "vegetable sauce". Later, due to cultural integration, not only Manchu people made sauces, but also Han people made sauces. This is not an early concept just because personal preferences are different. Pan sauce has always been used in cooking by the northeast people because of its fresh, sweet and delicious taste. Pan sauce not only has the sweetness of soybeans, but also has a rich flavor of vegetable sauce, which is completely beyond the reach of pure soy sauce. Let's introduce the practice of northeast vegetable sauce.

Tools/raw materials

Soybeans (some)

Some homemade sauce base (made of corn flour)

Salt value

Process and steps

Wash the soybeans and pick out the bad ones. Then soak for 5 hours. (It should start at the end of February and the beginning of March)

Boil soybeans for about two or three hours, and simmer gently, which requires a slow fire. Be sure to turn the pan over, and be careful not to burn it. I am cooking it. Then it is broken, not particularly broken, and there are more than half of watercress.

Put the crushed beans into a square box, which is used to hold cakes. Press the beans hard, then turn the box over and let the beans slide out slowly.

Cut the cube of the sauce into four parts with a knife, stick less water in your hand and flatten the four sides of the sauce. Sauce pieces are kept in the shade at night, and I keep them in the basement. When you put it in the sun during the day, every face is tanned, but the middle is still soft.

Sauce is served in April and May of the lunar calendar. I choose that the steady rising temperature can ensure the normal and rapid fermentation of Mucor in the sauce before and after the Dragon Boat Festival and before the rainy season. Wash the surface of the dried sauce (hairy is normal) and make it into small pieces.

Prepare a jar, first put water, then put salt, and mix well. The rule in our hometown is 1 catty of sauce and half a catty of salt. Without salt, it will go bad.

Cover with fine gauze and let it dry in the sun (so that the sauce will ferment). You need to use a sauce rake every day (that is, point a board under a wooden stick) and pound it every day (be sure to do it) to take out the foam and throw it away. The sauce becomes very fine every day.

You can eat the sauce when it is cooked, and you can eat it as soon as you move it in June.

Matters needing attention

After the sauce jar is sealed, sprinkle a thin layer of salt.

Northeast Pan sauce was made by big vendors and big families in the past. Its characteristic is that the population flow of this kind of family is irregular, and the sauce cannot be aged every other year. You can make a lot of vegetable sauce at a time. The longer the year, the stronger the sauce flavor.

To make a dish of sauce, you should prepare the sauce base in the first winter. Generally, the sauce base, corn and wheat bran are put together, fried into paste flavor, crushed, scalded in boiling water, kneaded into balls or pressed into cubes, and naturally fermented (commonly known as separation). Xia Hou, wash the surface with clear water, dry (dry in the sun), and then smash. Paste the soybeans (you can crush them with your fingers), stir them together, add salt, crush them on a sauce wringer, then put them directly into a jar, compact them, cover the jar mouth with a cloth and expose them to the sun. Don't get wet in the rain. After a month and a half, the sauce overflows and you can eat it. When in use, it can be diluted with water.

The blending ratio is generally: 5 kg of soybean 1 kg of base material, 1 kg of soybean and half a catty of salt.

Primer must be corn and wheat bran with skin, because it uses bran acid.

This is the same as the process of making noodle sauce.

Steam a pot of steamed bread and stew it as soon as it is cooked. Put Artemisia annua under it for heating, and spread a newspaper on it. Put the hot steamed stuffed bun on the newspaper Artemisia annua cover and cover it with a quilt to heat it faster.

The top layer of green hair ferments well. Pull it aside and let it cool. Boil a pot of seasoning water and let it cool. Crush the steamed bread with hair, pour it into the pot and stir well. Remember to add salt.

Put it outside and expose it to the sun. Stir it later. Be sure to cover the screen window for ventilation, mosquito and fly prevention and dust prevention.

Braised pork is red and bright in the sun, and it is delicious.

Soy sauce is a traditional food of Manchu people, who have a long history of making soy sauce. As early as the Sui and Tang Dynasties, Manchu ancestors planted beans to make sauces. Biography of the New Tang Dynasty and Bohai Sea records "black beans in stores", which was the cool original mansion of Tokyo at that time, including Hunchun City in Jilin Province, a part of the southern coast of Russia and North Hamgyong Province in North Korea. It is one of the economically developed areas in Bohai Sea. The Biography of the Three Kingdoms Shu Wei Dongyi said: "Dongyi City is the most open, and the soil is suitable for grain", which is suitable for soybean planting. "Douchi" is a kind of bean food. At that time, Japanese people called it Zhao Ti bean paste.