Tools/raw materials

Soybean/soybean

Salt, water

Methods/steps

1

Sauce is very time-sensitive. Generally, sauce is made twice a year, once in the twelfth lunar month, once at the end of the month and the second time in early February. Make the sauce 18, 28 times.

First, put the prepared soybeans into water to foam, and the soaked beans will swell all over and burst the skin. Then, pick out the bean skin and wash the beans.

2

Make a fire in a big pot, and put the soaked beans and water into the pot. There should not be too little water to avoid bottom paste and too much water, so that the soaked beans will be thinner. You can add less water in the middle, pay attention to the heat, and add some water when it is burnt. When the beans are cooked, they will turn red, which means that the better the beans, the more fragrant the sauce will be.

The beans in Bian Xiao are a little burnt, hehe, so they are a little dark.

three

Crush the cooked beans without watercress. You can also use a manual crusher to crush the beans, so that the beans can be crushed just right, which is more labor-saving.

Put the chopped beans on a flat plate and toss them together into a sauce that won't crack.

four

Wrap the sauce in newspaper and wrap it around the wire to prevent the newspaper from cracking. Then put the sauce pieces in a slightly hot place to ferment. Bian Xiao lives in the country, right on the kang, leaving a little space to put sauce pieces.

Not too hot, so the sauce will be too dry and won't ferment.

five

Generally, the sauce pieces will ferment for two months, and the made sauce pieces will have a pungent taste. At this time, the sauce pieces can be opened and cleaned.

Because the sauce is fermented, mold often appears, so if you see mold, don't be afraid, it's normal.

Brush the paste with a brush and dry it.

six

Prepare a porcelain jar, and put the dried sauce slices into the jar with water and salt as needed. Add more salt. It doesn't matter if the sauce is salty, but if it is not salty enough, the sauce will turn into smelly sauce and taste bad. Generally 10 kg of beans should have at least 4 kg of salt, which is also related to the amount of water.

seven

After the sauce is put into the vat, it needs to be fermented. At this time, we should pay attention to the sauce that we crawl to make every day and beat the vat with a sauce pestle. It is to stir the mixture in the tank repeatedly, so that the impurities in the sauce float on the water, and use a spoon to skim off the foam and black acrobatics floating on the water, so that the final sauce is the cleanest.

eight

The sauce jar should be covered with a piece of cloth, which should be breathable and airtight. Cover it with a waterproof iron cover. When the sauce is fermented, you should hit the jar once every morning, and then dry it, that is, remove the iron cover and expose it to the sun. If you don't dry the jar, the sauce will smell and taste bad. Pay attention to waterproof in rainy days, and don't let rain enter the tank.

nine

The cooked sauce will be yellow and red, and it will be delicious. Sauce dishes, egg sauces, all kinds of delicious food. ...