The practice of Korean soy sauce:

Raw materials:

4 kg of soybeans

9 liters of water

2.3 kg of crude salt

5 dried peppers

5 dates

3 pieces of charcoal

Ingredients: bean products

Spice: No.

Seasoning: salt

Tool preparation: crock

Type: sauce

Flavor/food: Korean food

Preparation time: 23: 00

Cooking time: 23: 00

Exercise:

1, soybeans should be round and full, and the color is pure and flawless.

2. Wash the selected soybeans and soak them for one day. Then pour the soybeans into the pot and boil them in water for 3 hours.

3. Put the soft boiled beans into a container and mash them with a mallet. They must be carefully mashed by hand.

4. Put the mashed bean paste on the chopping board, compact it by hand and press it into a rectangle.

5. Put two thick straw ropes under the prepared bean cake to make the bean cake fully contact with the air and keep the air circulating. Ferment at the temperature of 18-20 degrees for 10 day.

6. Dip the melon pulp in water to wipe off the impurities produced during the fermentation on the surface of the bean cake.

7. Because the cake becomes wet after cleaning, it should be air-dried for 1-2 days.

8. Pour 9 liters of water and 2.3 kilograms of raw salt into a large earthen basin, add the raw salt and stir it evenly with a spoon to make the salt and water fully mixed.

9. Let the salt water stand for about ten minutes, so that the salt and water can be fully integrated. If the egg can float, put in a clean raw egg.

10, and then take a closed crock, flush it with boiling water, then control the water to dry, add bean cakes, and pour in the salt water just now. Add carbon, red dates and dried peppers.

1 1, 45 days later, take out the pickled bean cake, put it in a big earthen basin and knead it repeatedly by hand, just like kneading noodles, and pour two spoonfuls of salt water on both sides.

12. After the bean cake and bean cake are fine and even, put them in a small sealed crock. Sprinkle some fine salt on the surface of bean paste.

13. Seal the jar and keep it at constant temperature for one month.