1. Select soybean. The bigger the soybean, the stronger and more fragrant it tastes. There is no problem with genetically modified soybeans.

2. Choose the time to make bean paste around beginning of spring (before the 10th day of the first month), that is, the first and middle days of February in the solar calendar.

3. Pick and wash the soybeans, soak them in clean water for 18-24 hours, then put them in a pressure cooker (preferably a 26cm pressure cooker with 5 kg and a half beans per pot), and then cook them for 15-20 minutes, so that the soybeans can be mashed.

4. After the pressure of the pressure cooker is reduced, open the lid, pour out the water inside and control it to dry, knead the rotten soybeans into pieces, and make a pot (soybeans over 5 kg) into a piece. The bigger the sauce, the better the fermentation effect.

5. Put the sauce in a bright room for 3-4 days, the appearance is dry, the whole sauce is firm, and it can be put into a carton for storage and fermentation. The bottom of the carton is covered with corn stalks, and the ventilation of the carton is determined according to the dryness and wetness of the sauce. In order to keep moisture and prevent air drying, corn nest leaves can be used to seal around the sauce blocks in the carton, and the temperature of storing the sauce blocks is 16-22 degrees, so that the slowly fermented beans are pure in flavor; Black and gray hairs will grow on the normally fermented sauce pieces.

6. The time to serve the sauce depends on the seasonal weather in Grain Rain, preferably continuous sunny days, and the temperature is 18-25 degrees. Jilin and Liaoning (north) are Grain Rain seasons in late April of Gregorian calendar, and cold regions are in early May.

7. The size of the sauce jar depends on the number of sauce pieces. The more sauce in the sauce jar, the better the fermentation effect. The location of the sauce jar must be sunny and well ventilated. The more sunshine, the better. Crush the fermented paste, put it into a sauce jar, and add salt according to the ratio of 4 to 2 salt per catty of soybeans. Add water by experience, don't add too much water at first, you can add it slowly.

8. I started playing loquat two days later and threw away all the sundries. I continued to play for five days, removing floating debris. Then beat loquat every two days until the fermentation is completed, about 45 days. This sauce is rich in flavor after 60 days, and the northeast sauce made by this method will taste better after another winter, and the flavor will remain unchanged after four years of continuous storage.

The above mainly introduces the northeast miso with pure bean flavor, and it can also be made into stinky tofu flavor according to different taste requirements. The differences are as follows:

1. If you make "Northeast Stinky Soy Sauce", it will take 25-30 days to make bean-flavored soy sauce, which is what many people call "February 2 sauce". From February 2 to February 12 of the lunar calendar, you will be shocked by the vernal equinox.

2. To make "Northeast Stinky Soy Sauce", the fermentation temperature should be 25-30 degrees to ferment quickly.

3. To make "Northeast Stinky Sauce", the sauce should be served in late May, and people often choose April 18th and 28th of the lunar calendar.

4. Make "Northeast stinky soy sauce". The more years it is stored, the stronger the smell. Suitable for eating that year, not for many years.