The northeast dish sauce you mentioned should be the big sauce in the northeast. As a northeastern person, I have known for as long as I can remember that my mother cooks this so-called dish sauce, that is, big sauce every year. The main raw material is soybean, but making big sauce is seasonal, and it usually starts in February and March. Let me tell you how my mother cooks it every year.

Prepare raw materials: soybeans, salt

First, wash the beans, pick out the bad beans, soak them all night, put water in the pot, boil over high heat and turn to low heat for about two to three hours, and turn it over frequently in the middle to prevent the pot from being burnt. It is best to open the lid and cook until there is just no water left, but don't be too dry.

Then, put the soybeans out, mash them in a pot, and there is watercress in them. Then, press the beans into cubes (you can put them in a square mold and knock them out backwards), and then put them in a cool place to let them ferment (long hair is a normal phenomenon).

sauce will be served in may and June. Wash the long hairs on the soybean blocks with clear water, chop the soybean blocks with a knife, or break them with your hands to make them smaller, which is conducive to stirring after the sauce is added;

put the salt into water to melt, about 511g of soybean blocks are made of 1.51g of salt, put the soybean blocks into a container, and pour in the salt water until the salt water can pass through the soybean blocks. Then, seal it with a breathable cloth and put it in the sun for seven days. Don't open it, and cover it at night and on rainy days to prevent it from getting wet.

after seven days, open the cloth, stir it once a morning, skim off the black foam on it, and you can eat it after one month. Every time you eat it, it should be filled in the morning and evening to prevent it from turning sour and bad.

stir-fry sauce in February every year.

Steps: 1. Two kilos of corn and one kilo of soybeans are fried in a large pot. The corn and soybeans should be fried separately, until they are fragrant and red (the corn grains turn red). After cooling, the soybeans and corn are crushed together. After crushing, they are mixed with water and dough blocks, which can be divided into two parts. They can be fermented in the shade for one month (it is normal for the sauce primer to grow hair).

2. on the eighth, eighteenth and twenty-eighth day of the fourth lunar month. (Do it on the day when you arrive in these three days)

Brush the sauce primer with a brush, remove the brush, make it into small pieces, and dry it in the sun (as long as there is no water).

3. Boil ten Jin of soybeans in a large pot (preferably in the evening), stew them overnight (the soybeans will turn red), and chop them together with the sauce primer when they are cold, without too much crushing, so that small watercress can be seen.

4. Wash the dried sauce jar and start to sauce. Put chopped beans and salt in layers, one catty of dried beans is 4 liang of salt (4 jin of salt is required for 11 jins of soybeans), and do not add water to the dish sauce. Fermentation for a month, during which the steak should be beaten every day (stir with sauce steak).

5. Just stir it for 1 times a day, and cover it with gauze in sunny days (so that fermentation is good). If it is rainy, the cylinder head must be tightly covered (it can block the rain), and after one month, the sauce will be fermented and ready to eat.

have you done it, old irons?

Because this kind of food is mostly eaten in the camp dish, the Manchu people still call it "dish sauce". Later, because Wen

.. was a little brain-shriveled, just look at his traditional method of making 1 # Manchu "pan sauce" on May 5, 2114. Manchu pan sauce is an indispensable condiment on Manchu table. Its production process is complicated, and the main points of production are difficult to master. Recently, I searched online for some methods of making pan sauce, and found that none of them conformed to the traditional production technology of Manchu pan sauce. I am over 61 years old, I grew up in Manchu area, and I am a pure Manchu. I also witnessed the whole process of making sauces by my parents and neighbors, and learned how to make sauces. And make their own sauces every year. In order to correct the deviation of the method of making pan sauce spread on the Internet, and to inherit the intangible cultural heritage of Manchu pan sauce, I will summarize the methods and main points of making pan sauce that I have mastered and dedicate them to netizens who pay attention to Manchu traditional culture. The production steps of the dish sauce: 1. Sauce (as a sauce primer) 1. Choose beans: Soybeans need soybeans with full grains, and there can be no broken beans or grinded beans (immature soybeans). 2. Wash the beans: Wash the beans with clear water for three times, so that there are no impurities in the soy sauce and the bean washing water is clear. 3. Sauté ed beans: Choose the size of the iron pot according to the number of sauced beans. Generally, 21 kg of soybeans are cooked in 12 large pots. Put the soybeans in a clean pot, fill them with water, cover the pot cover (preferably a wooden pot cover) and start to simmer the beans. It is very important to soak the beans, and the pot should be cleaned. If there is too much oil in the pot, it should be brushed with alkaline water. The bean water should be more than 25 cm higher than the beans, so as not to burn the pot. To master the heat, first boil it with a big fire, and then use a small fire. At this time, be careful not to let the soup overflow, because the aroma and nutrition of the beans are in the soup, and the soup should be soaked in the sauce beans. The fire can't be urgent. Turn it over several times until the beans can't rise any more, and turn the pot over when the beans are pinched by hand (turn the beans on the top to the bottom) and then cease fire. Then cover the pot cover, cover the pot cover with a sack, and cover the sack with a chaff (or bean chaff) about 11 cm for heat preservation. The stove chamber is filled with wet cells, and then the door of the stove pit is covered (blocked) with adobe and sewed with mud, so that there is no air in the stove chamber and the cells can burn slowly. Heat the pot with a very small fire, and when the ear is close to the lid, you can hear the purring in the pot, which means that the firepower is appropriate. It's stuffy for half a day and a night (about fifteen hours). Open the lid, turn over the pot and see how much soup is left in the pot. If there is little soup left, boil some boiling water into the pot. If there is a lot of soup left, increase the fire to burn for a while, then cover the lid, cover it with sacks, fill the oven with cells, put it on the stove and continue to be stuffy for 21 hours. After opening the pot, I found that the beans turned reddish brown, which indicated that the beans were soaked. The whole process of soaking beans takes about two days and two nights, so that the soaked beans are dark in color and mellow in taste. (It can be red in a day, but the color is light and the taste is poor.) 4. Make a sauce block: When the cooked sauce beans are slightly cold (not hot), use a special sauce pestle to scoop the sauce (mash the sauce beans into mud). After dipping the bean paste, divide it into several equal parts (even numbers) and then break it into a four-sided sauce block with a big bottom and a small top about 25 cm high. Don't ferment the sauce too much, but if it is too small, it will dry and not be separated (the inside of the sauce can't become oily and sticky). 5. Storage and fermentation: After the sauce is made, leave it for two or three days, then tie it with dry Ma Lian, tie the two pieces together, and hang it on the trolley pole (a cross bar with a diameter of about 7 or 8 below the shed). ) or put the prepared sauce pieces on the top of the cabinet. (Put straw under it, and there should be a gap between the pieces. Sauce-soaking time is usually carried out at the end of winter and the beginning of twelfth month of the lunar calendar. Second, the sauce is placed. 1. Dry the sauce primer. By drying, the green hairs covered on the sauce primer will dry up, and some bacteria will be dried, and the surface of the sauce will soon dry. 2. Brush the sauce primer. First, soak the sauce primer in a larger container for more than three hours, then brush the sauce primer with a clean brush and dry it. 3, into the tank, cut the sauce primer into pieces about one centimeter thick, pour into the tank, then put salt according to the proportion of 2 kg of soybean and 1 kg of salt, and finally add a proper amount of water to complete the whole process of sauce. Management after dipping sauce: 1. Stick to raking and skimming clothes every day (gently scoop off the green hairs floating on the surface of the sauce soup, and it will take one or two weeks to finish skimming after dipping sauce). 2, insist on drying sauce, sunny days must open the sauce jar cover every day, so as not to cover the jar. 3, rain, cloudy days to cover the sauce tank, to prevent rain from entering the tank. 4, fly prevention, keep the sauce jar cloth intact to prevent flies from entering the jar to lay eggs and maggots. 5, do not use an oily spoon to scoop the sauce, so as not to make the sauce grow white hair. The eighth day of the fourth month of the lunar calendar is the traditional day for Manchu people to make sauces. 3. Picking up sauce is the biggest difference between the production methods of Manchu dish sauce and big sauce. As the time of dipping sauce grows longer and the temperature rises, the big sauce bubbles up, which shows that the sauce is made, and it is time to pick up the sauce. The steps of picking up the sauce are very simple: 1. Put the selected soybeans in an iron pot and fry them with slow fire, with paste color. 2. Crush the fried soybeans with a pulverizer, fine powder, and then brew the bean noodles with boiling water into a paste and put them into a vat. You can also soak the fried soybeans in boiling water, then grind them into paste and put them in the sauce jar. 3, still put salt in the proportion of two pounds of soy sauce and one pound of salt. You should grasp the opportunity to pick up the sauce, because the sauce is not thoroughly picked up, and the sauce doesn't like it. The management after receiving sauce is basically the same as that after receiving sauce. Reply to the editor

Pan sauce has always been used by people in Northeast China for cooking because it is delicious and sweet. For example, in summer, stewed beans in home-cooked dishes in Northeast China are cooked with pan sauce. Pan sauce not only has the sweetness of soybeans, but also makes dishes with rich sauce, which is completely out of reach in the south with clear soy sauce.

I'll share the northeast dish sauce method

Step 1

In the first month, stir-fry the corn flour until it is yellow (the sauce is fragrant), then cook it with boiling water and hold it directly into a fist-sized dumpling. Wrap it in paper and put it in a cool and dry place for fermentation. When it is taken out the next spring, it can be seen that the corn dumplings have a lot of yellow, black, green and red hairs, so that the sauce primer can be made. Brush the surface of the sauce primer with a brush, make it into small pieces and dry it.

Step 2

Stir-fry soybeans, and then cook them. You can directly press them in a pressure cooker. When they are cold, mix them with sauce and chop them together. Don't mince them too much, and you can see the small watercress.

Step 3

Take the washed and dried sauce jar. If it is not available in the city, you can use an edible oil drum with the top cut off. Put chopped beans and salt in layers, one catty of dried beans is 4 liang of salt, and no water is added to the sauce.

Step 4

Similarly, cover it tightly with fine gauze and put it in the sun for fermentation. After 7 days, pound it with a sauce rake every day, take out the foam and throw it away to speed up the fermentation process, and sprinkle a thin layer of salt on it when sealing. You can eat it when the sauce is cooked.

Pan sauce was invented by Manchu ancestors. Later, the technology was improved and the sauce made was called Pan sauce. Because this kind of food is mostly eaten in the camp, the Manchu people still call the sauce "dish sauce". Later, due to cultural integration, not only Manchu people made sauces, but also Han people made sauces. It's just because of different tastes of personal preferences, which is no longer an early concept. Pan sauce has always been used by the northeast people for cooking because it is fresh, sweet and delicious. Pan sauce not only has the sweetness of soybeans, but also makes dishes with rich sauce, which is completely unattainable with pure soy sauce. Here's a brief introduction to the practice of the northeast dish sauce

tools/raw materials

more

soybeans (several)

homemade sauce primer (made of corn flour), several

salts

process and steps

1.

Wash soybeans and sort out bad soybeans. Then soak for 5 hours. (It should be started at the end of February and the beginning of March)

2.

Cook the soybeans. It takes about two or three hours to soak the soybeans, and it needs slow fire. Always turn the pan over, and be careful not to burn it. I am boiling it. Then it is smashed, not particularly broken, and there are more than half of the watercress.

3.

Put the crushed beans into a square box, which is used to hold cakes. Press the beans hard, then turn the box over and let the beans slide out slowly.

4.

Cut the cube of sauce into four parts with a knife, stick less water in your hand, and flatten the four sides of the sauce. The pieces of sauce are put in the shade at night, and I put them in the basement. Put it in the sun during the day, and dry every surface into a shell, but the middle is still soft.

5.

Sauce is served in April and May of the lunar calendar. I choose around the Dragon Boat Festival, before the rainy season, and the steady and rising temperature can ensure the normal and rapid fermentation of Mucor in the sauce. Wash the surface of the sun-dried sauce (it is normal to have hair) and then make it into small pieces.

6.

Prepare a jar, put water first, then salt, and mix well. The rule in our hometown is that 1 kg of sauce is half a catty of salt. Without salt, it won't work, it will break.

7.

Cover it with fine gauze and put it in the sun (so that the sauce will ferment). You need to use a sauce rake every day (that is, a board is ordered under a wooden stick) to pound it every day (be sure to do it) and take out the foam and throw it away. The sauce will become very fine every day.

8.

You can eat it when the sauce is cooked, and you can eat it as soon as you move it in June.

Precautions

When sealing the sauce jar, sprinkle a thin layer of salt on it.

Northeast Pan Sauce is a kind of sauce made by big traders and big families in the past. Its characteristic is that this kind of family has irregular population flow, and the sauce cannot be aged every other year. The dish sauce can be made a lot at a time, and the longer the year, the stronger the sauce flavor.

To make a dish sauce, you should prepare a sauce primer in the first winter. Generally, the sauce primer is made of corn and wheat bran, which are put together to stir-fry the paste, crushed, scalded with boiling water, kneaded into balls or pressed into cubes, and naturally fermented (commonly known as separated). After long summer, clean the surface with clear water, dry (dry in the sun), and then smash. Paste the soybeans (which can be crushed with your fingers), stir them together, add salt, crush them with a sauce wringer, then directly put them into a jar, compact them, then cover the jar mouth with cloth and expose them to the sun. Can't get wet in the rain. After a month and a half, the sauce overflows and you can eat it. It can be diluted with clear water when in use.

Generally, the blending ratio is 5 kg of soybean, 1 kg of primer, 1 kg of soybean and half a catty of salt.

You must use corn with skin and wheat bran as the primer, because wheat bran acid is used.

this is the same process as making noodle sauce.

when a pot of steamed buns is cooked, stew it quickly, put Artemisia annua under it to warm it up, spread a newspaper on it, put the hot buns on the newspaper Artemisia annua cover, and cover it with a quilt to heat it up faster.

The top layer of green hair is well fermented. Pull it aside and let it cool. Boil a pot of seasoning water and let it cool. Crush this hairy bun and pour it into the pot and stir it evenly. Remember to add salt.

expose it to the sun and stir it later. It must be covered with a screen window to ventilate and prevent mosquitoes and flies and dust.

It's delicious to make braised pork when it's well-sunned.

Soy sauce is a traditional Manchu food, and the Manchu people have a long history of making bean sauce. As early as the Sui and Tang Dynasties, the ancestors of Manchu people planted beans to make sauce. "Biography of Bohai Sea in the New Tang Dynasty" recorded "the black bean of the gate city", which was the Ryohara House of Tokyo at that time, including Hunchun City in Jilin Province, a part of the southern coastal area of Russia and the North Hamgyong Province of Korea. It is one of the economically developed areas in Bohai Sea. The biography of the Three Kingdoms, Wei Shu and Dongyi said: "The city of Dongyi is the most open, and the soil is suitable for grain," which is suitable for soybean planting. "Douchi" is a kind of bean-brewed food, which was called Zhaoti bean paste by the Japanese at that time.

materials?

soybean

homemade sauce primer

salt

the practice of northeast dish sauce?

1 in the first month, the cornmeal is fried to yellow (the sauce is fragrant), then boiled in boiling water, and directly held into a fist-sized dumpling.

wrap it in paper and put it in a cool and dry place for fermentation.

when it is taken out in the next spring, it can be seen that the corn dumplings have a lot of yellow, black, green and red hairs, so that the sauce starter can be made.

brush the surface of the sauce primer with a brush and make it into small pieces.