The practice of soy sauce:
1. First, choose high-quality soybeans. Before brewing, it is best to expose it to the sun, then soak it in clear water to make it completely expand, and then rinse it with clear water continuously.
2. At this time, you need to put a proper amount of water on the steamer, spread a cage cloth on the steamer, put the washed soybeans on the cage cloth, cover the pot, and you can start cooking. After boiling, you need to continue to burn. Turn off the heat after half an hour, and then wait for the soybeans to cool naturally.
In the meantime, we can take a proper amount of flour, and then put the soybeans into the flour and mix them evenly. Make sure that every soybean is stained with flour, then cover it with a clean cotton cloth and put it in a warm place for natural fermentation.
It is best to keep the indoor temperature at 30 degrees. After waiting for 12 hours, the color of soybean will start to turn from yellow to white. At this time, it is necessary to turn it over properly, because the temperature is too high, soybeans are easy to deteriorate, and the purpose of turning is to dissipate heat.
After a while, the surface of soybean will be covered with hyphae. You can bask in it at this time, and it will have a special taste after a period of time. The smell is fragrant, so it is necessary to quickly stir the soybeans in clear water at this time.
6. After the soybeans are cleaned, pour them directly into the glass bottle. There should also be a proper amount of water in the pot, and add a proper amount of salt to boil. Then cool to about 50 degrees and pour into a glass bottle. Stir with chopsticks, cover the bottle mouth with gauze, and ferment in the sun. It will be almost finished in 30 days. Of course, the longer the drying time, the more mellow the taste will be.