Soybean1500g

750g flour

Aspergillus oryzae 4.5g

2250 grams of boiling water

450 grams salt

Homemade soy sauce?

Pick out the bad and broken soybeans, wash them and soak them in water.

The room temperature is 24 degrees, and it bubbles in 3 hours.

Boil (steam) in a pressure cooker, take out and drain.

Spread out and cool until the surface of beans is dry.

Aspergillus oryzae is mixed with flour and evenly mixed with beans, so that each bean is covered with flour. Put it into a sieve about 2 cm thick, cover it with clean cotton cloth, put the bottom overhead and let it stand for fermentation.

After 6 hours on the shelf, the temperature began to rise, and the temperature of the material was kept at 35-40 degrees (it would deteriorate if the temperature was too high), and it gradually agglomerated and grew white hair. It's time to turn over for the first time. Aspergillus oryzae is an aerobic strain. (This is what it will look like after 22 hours. )

The feed temperature is kept at 32-35 degrees until yellow-green hyphae grow on the surface. (40 hours)

48 hours. The surface of soybean will be covered with yellow-green hyphae, and the hand feels less warm than before, but it still feels a little warm. At this point, the song creation is coming to an end.

Moldy beans will raise yellow-green dust when they are turned over a little. At this time, you can put it in a sieve for two or three days until the beans are dry.

Watermelon sauce: Choose a sunny day, mix and stir lobster sauce, chopped watermelon and salt according to the ratio of 1: 4: 0.4, pour the water into a container, seal it with gauze, and dry the sauce. Stir-fry once a day when it is cold in the morning. Be careful not to get caught in the rain.

Soy sauce: the ratio of bean koji, water and salt is 1: 2.5: 0.4. Dissolve the salt in boiling water, let it cool, add bean koji and mix well, cover it with gauze and expose it to the sun at night. Be sure to spread the sauce on sunny days for at least three days, so it won't go bad easily. At first, beans don't absorb water, but float on the surface.

skill

1. Don't soak the beans for too long, just soak them basically.

2. About boiled beans: The water content of steamed beans is well controlled, that is, it takes a long time. It's not bad that I cook in a pressure cooker. The beans are seven or eight percent full, and don't eat beans when the water is half full. After aeration, simmer for 5 minutes and turn off the heat.

Don't pile the beans too high. If it is too thick, the temperature is easy to be too high during fermentation, causing deterioration. If it exceeds 40 degrees, the temperature must be lowered as soon as possible by turning over, ventilation, dispersion and thinning.

4. When making koji, the room temperature should be 25-30 degrees, and it should be placed in a dark and ventilated place as far as possible. I left it in the garage.

5. It is best to put a layer of white cotton cloth on the sieve before putting the beans, which is convenient for turning over the materials. If the weather is dry, try to keep the cover wet but not dripping. You can spray some water when it is dry.

6. The most suitable season for sauce is in the summer after plum blossom, when the sun is big and the temperature is high.