manufacturing method
Soak beans for 4-5 hours in spring and 2-3 hours in summer and autumn, which will increase the volume of beans by about 1 time, wash them with clear water and drain them.
Boiling for 30 minutes under the pressure of 2 kg/cm2, stopping for 30 minutes, and taking out. Beans should be brown. You can slice them by pressing your fingers.
● Spread the koji-making soybean to 30℃, inoculate 0.2% seed koji, mix evenly, winnow it (about 9 kg per winnow) and put it on the wooden frame. After about 48 hours, white hyphae were densely covered, and the product temperature rose to above 38℃. Flipping, the product temperature is controlled at about 38℃, and it is flipped again 1 time after 24 hours, and the product temperature is continuously controlled at about 35℃. After another 27 hours, the song gradually matured. The koji-making cycle is about 7 days, and the koji-making habit is called douchi (no starch is used). When the water soaks into the core, pick it up and drain it.
● After the second moldy fermented soybean was drained, it was stacked in the original basket. When it is cold, cover it with a sack, and when the mycelium grows and the temperature of the product rises to 55℃, pickle it. At this time, fermented beans should have a unique flavor.
● Add salt per 100 kg of raw materials, of which 20% is used as a cover. After the fermented soybean and salt are mixed evenly, they are marinated in a vat for 3 months, and the fermented grains can be drained when they are ripe.
When filtering oil, put "base oil" first, and give about 30 kg of base oil per 100 kg of soybeans for drying and refining soy sauce.
● After the base oil is clarified, it is added to the inferior soy sauce for sun drying 1-2 months; Extract soy sauce and add it to a slightly higher level of ointment, and then sun it for 1-2 months; Pump the oil to a higher ointment level. This repeated improvement takes about 1 year (it cannot be baked directly with base oil).
● About 20kg of soy sauce (200kg of ordinary soy sauce by-product) is produced per100kg of soybean, and the concentration of the finished product is above 32 Bé.
The nine-story tower is called basil in life, which is very common in western food, especially with tomatoes; Chaozhou cuisine is also known as "gold does not change"
Nine-story pagoda is a millet plant belonging to the genus Ocimum L. of Labiatae, and its flowers are in the shape of multi-layer pagodas, so it is called "nine-story pagoda", which comes from a huge basil family. Because its leaves, stems and flowers have a strong fennel flavor, it is also called "gold does not change", and it is a very fragrant basil, nine-story tower and nine-story tower. The whole herb has the functions of expelling pathogenic wind, relieving exterior syndrome, removing dampness, neutralizing, promoting qi circulation, activating blood circulation, detoxicating and reducing swelling. In recent years, it has developed rapidly and has been planted all over China, especially in the south and coastal areas.
The nine-story tower originated in India and Iran. It has a strong and unforgettable fragrance. It is a widely used spice in Taiwan Province Province. There is a saying in rural areas of Taiwan Province Province: "Nine-story pagoda, thyme". Some varieties smell a little like fennel, sweet and slightly spicy. Nine-story pagoda is also a kind of plant that can be used as medicine and is listed in Compendium of Materia Medica.
The origin of the name "Nine-story Tower" is also quite interesting: it is said that an ancient emperor was trapped on the abandoned nine-story tower because of a sudden flood when he was on patrol. As there was nothing to eat, the emperor had to pick a kind of weeds growing on the eaves of the tower to satisfy his hunger. Unexpectedly, this weed actually tastes very good. The emperor ordered his followers to take the seeds back to the palace for planting. In order to commemorate this tower, he named this weed the nine-story tower.
The nine-story tower is basil (also known as radish, or short chaff, thousand-story tower, etc. It is an indispensable material for making delicious three-cup chicken or crispy chicken, and it can also stir-fry seafood such as clams: there is also a simple and delicious scrambled egg in Taiwan Province's home cooking. Nine-story pagoda is also a common spice in southern European cuisine, especially pasta, which is also the main ingredient of pistou sauce in southern France.
The smell of the ninth floor is not ordinary. When I think of the nine-story tower, I can't help but recall the scrambled eggs my girlfriend personally prepared for me not long ago and many delicious foods I have eaten. The nine-story tower smells good when you think about it! This is the first layer of incense of the nine-story tower. When I am in Taipei, I usually go to the vegetable market downstairs in the morning to buy fish, vegetables and fruits for cooking, and I often spend only two yuan to buy a big bag of nine floors. The proprietress of the food stall put the fresh nine-story towers into plastic bags one by one from the carton, and the irreplaceable fragrance came to her face. This is the second fragrance of the nine-story tower. The third, fourth, fifth and sixth layers of incense are almost uninterrupted and connected: when preparing for cooking, first take the nine-story tower out of the plastic bag (three incense), rinse it with water (four incense), pull out the leaves (five incense) and put it in the pot (six incense). Each stage is an indescribable sense of smell enjoyment. I often put my fingers in front of my nostrils after pulling out the leaves of the nine-story pagoda and smell the fragrance of the nine-story pagoda before washing my hands. After this dish is fried, whether it is chicken, clams, eggs or pasta, it will release intoxicating and appetizing fragrance when it is served on the table. This is the seventh fragrance of the nine-story tower. The eighth layer of incense is, of course, when you hold a piece of meat with chopsticks or wrap some noodles with a fork, you send food to your mouth. The influence of the nine-story tower on the taste buds is incomparable. There is no doubt that few foods or spices can make gourmets feel this way. Finally, when the food is finished, the table is ready, and you are lying in bed ready to sleep, you close your eyes and let your tongue swing in your mouth a few times. This makes you feel dissatisfied, you are still a little hungry, and makes you hesitate to get up and go to the kitchen to see if there is anything left over from dinner. It's the ninth fragrance of the nine-story tower!