Practice 1:
1. Select 5kg soybeans, remove rotting, crushing and other impurities that may contain small clods, and rinse them.
2. Then put it in a pot and boil it. After boiling, pick up the water in the filtered beans.
3. Pour the wet beans on the clean bamboo mat, pour 2kg of flour on the beans, and mix the flour and soybeans with chopsticks until the flour is completely attached to the soybeans.
4. Pour the bean material on the table, mix it with flour, spread it to a thickness of about 3 cm, stir it once a day at room temperature of 25 ~ 30℃, and then let it ferment. After about three to five days, a large number of yellow-green seeds grow on the surface, that is, dark yellow bacteria grow, and the fermentation is successful. Dry the edamame in the sun.
5. Put the dried soybean blocks into a clean jar, boil the water, add a proper amount of salt, wait until the salt water is completely cooled before entering the jar, stir it evenly with chopsticks and put it in the sun. It takes about 20 days to cover the jar mouth with clean gauze and stir the soybean sauce in the jar with chopsticks every morning and evening. The color of soy sauce is dark red, and you are done.
Practice 2:
Soybean sauce, also known as soy sauce, is made from fried and ground soybeans by fermentation. This is a traditional sauce in China.
Ingredients calories: 2527 calories
Ingredients: 500 grams of dried soybeans and 200 grams of flour.
Methods/steps
1. Soak soybeans to make them swell without wrinkling. Rinse with clear water several times.
2. Put it in a steamer and cook for about 65,438+0 hours, then cease fire and naturally cool. Don't steam too badly,
3. Air-dry the soybean, cool it to below 40℃, inoculate soy sauce koji, mix koji and flour evenly, and mix it with soybean evenly, so that the soybean is stained with flour.
4. Wrap it in cloth and put it on an empty shelf for fermentation and koji making. When soybean is mixed with flour, it will start to ferment and show heat. Don't open it often, or it will catch cold.
5. The optimum temperature is 28-30 degrees, 12- 16 hours. After the material turns white, turn it over once, and the low temperature can prolong the time. When the temperature is very high, heat should be dissipated and the covering on it should be removed. You can turn the soybean block over, cool it, and then continue, otherwise the song will be destroyed. The box must be put in the air, otherwise there will be water under the box because of the heat of the air.
After about 6.40 hours, the surface of soybean will be covered with hyphae (yellow-green hyphae), and koji-making has been completed. Due to the influence of season and temperature, it may take a little longer to grow hyphae. The surface of soybean grains is covered with yellow-green spores, which has a normal fragrance and is a koji without other peculiar smell.
7. Put the prepared song in the sun for 2 days, and the dried soybeans have a strange smell. You can judge whether it is good or bad by smelling it.
8. Then wash the distiller's yeast, wash it quickly with cold water and take it out.
9. Take it out and put it in a container, cover it with clean cloth and ferment for about 8 hours. Soybean koji is hot and has a strong bean flavor.
10. Add 300 grams of water and 45 grams of salt to the pot and bring to a boil. The water temperature is around 50℃.
1 1. Put soybean koji in a bottle,
12. Add the prepared salt water, put the bottled watercress in the scorching sun, cover it with gauze to prevent insects, and don't seal it. The more sunshine, the better.
13. Stir once every two days, and you can eat it in the sun for about a month. This is dried soy sauce.
14. The sun-dried soybean sauce can be steamed or fried with sesame oil for sterilization, and then it can be eaten. You can also add a little pepper powder and Jiang Mo to taste.