0.2 times the weight of salt sauce.

120 days, 3 kg of native soybean, 3 kg of black bean 1 kg of flour 1.5 kg.

ginger slice

Family tradition of soy sauce?

Soak the beans for 12 hour, put the beans in a pressure cooker, gently rub them until they are rotten, dry them until they are not hot, mix in the flour, and evenly coat the beans with flour, without excess flour.

Spread it in a bamboo basket and cover it with paper.

Hanging at the bottom

Cover the sheet and put it in a warm and ventilated place for fermentation.

The yellow-green hairy fungus is Aspergillus oryzae. The darker the color, the larger the coverage area, the better.

Drying fermented watercress and grinding. According to my personal preference, I like the kind of sauce that is a little sticky and has some watercress granules. Mash half the moldy watercress, and mix the whole half to dry the sauce. This is also the preparation method of our family.

Boil a strip of seaweed, pepper, medlar and salt, and let it cool. Choose a sunny day to add sauce, not too thin, but it must be salty, otherwise the sauce will be sour or bad. After drying for a while, add seasoning water according to the situation, and pour the sauce at other times in the morning. To prevent rain and sundries from falling in, put a piece of glass on the seaweed. After drying for a week, the sauce will smell fragrant. After a month, the surface of the sauce will be caramelization.

skill

120-day native soybean (non-genetically modified soybean, my aunt kept it herself and bought it at the grocery store). This time, a catty of black beans was added to enhance the flavor, and then the focus was on covering the beans to produce yellow-green hair. Otherwise, it is a failure. Every other link is particularly important. Every step is wrong, which will affect the quality of the sauce. It's not difficult to say, but it's not easy to say.