The sunshine of early summer touches the northern land. This day falls on the eighth day of the fourth lunar month, and it is the day when farmers in the north make soybean paste. Choosing an auspicious day for placing soybean paste will virtually increase the value of the soybean paste itself. Yes, Northeastern people like to eat soybean paste and cannot live without it all year round. We have no way of tracing which wise ancestor invented it. Anyway, its incomparable special soybean flavor has already spread to Korea, Japan and other countries. According to expert research, doenjang contains many trace elements needed by the human body and is a good product for preventing diseases! Doenjang, the food with the most traditional Chinese characteristics, has also placed doenjang jars on the exhibition stand at the Harbin Food Exhibition Area in our province in recent years. This is a certain sauce company that has successfully developed the "Yixianxiang" farmhouse sauce based on the traditional production of miso, using a new process and scientific preparation. It can be seen that doenjang has become an indispensable delicacy in people's daily life. In fact, making soybean paste is not a simple matter. To make soybean paste, it should be made in the early twelfth lunar month, the coldest period in the harsh winter. First, high-quality soybeans (commonly known as soybeans, scientific name: soybeans) are used as raw materials. Now the soybeans are washed and soaked for a few times. For an hour, when it is completely swollen, put it in a large iron pot on the earthen pot stand and let it sit overnight. Every time at this time, when they wake up in the morning, their father and mother start to get busy. The strong father holds a special soybean picker in his hand and puts the doenjang in the pot. Don't underestimate this thing, use it to put the soybean paste. It is made of a wooden stick about half a meter long. The diameter of the lower end is as thick as the mouth of a bowl, but the upper end is very thin. It is crossed with a wooden handle to hold the doenjang. Very convenient. The mother took out the doenjang that the father had prepared from the large iron pot, placed it on the panel and patted it into a rectangular shape, then sealed it with newspapers and placed it on the hanging board above the thatched house. During the two winter and spring seasons, the sauce will be fermented on its own until the eighth, eighteenth or twenty-eighth of the fourth lunar month in the next year. There is a certain scientific basis for choosing such a time, because in this season, the weather is about to The temperature is moderate and the air humidity is stable. In fact, it can be made on any day of the month. As for the eighth, eighteenth and twenty-eighth days of the month, they are just auspicious expectations. Not only that, while people love doenjang, they also endow it with various mysterious colors, which makes people laugh and cry.

I once discussed the topic of doenjang with my mother, and she said that pregnant women should not watch it while the doenjang is being made. If so, the doenjang will taste bad or go bad! I am afraid that the doenjang jar should be moved casually. If it is moved, the doenjang will be damaged! Of course I cannot agree with such a commandment. As far as women giving birth to children, in the past era, they were the model of childbearing. It was very common to have seven or eight children. How can you avoid pregnancy during the season of getting pregnant? This is the contempt for the personality of working women by feudal ethics for thousands of years. As for whether the taste of miso is good or bad, in addition to the fermentation effect of the soybean cubes, the most important thing is to add a certain proportion of salt when adding the soybean paste. The right amount should be used. If you add too much salt, the miso will not rise, and it will taste like lumps. If you add too little salt, the miso will rise quickly and will go bad. Even if you add more salt, the miso will no longer be edible. . I have experienced something like this. When I lived in a bungalow a few years ago, I had the convenience of making miso by myself. The cubes of miso were brought to me by my eldest sister who lives in the countryside, even though she told me how to make miso. Some ways to make soybean paste, but my wife said that making soybean paste is too salty, so we might as well put less salt. We hit it off immediately, and we made two pieces of soybean paste. We made a small jar of soybean paste and added less than a kilogram of salt. Early the next morning, when I opened the lid of the jar, a strange smell rushed over me. The doenjang had already risen. The doenjang had risen as fast as noodles. It could no longer be eaten. I suddenly realized In the past, it was because there was too little salt. Although I added a lot of salt later, I could not save the situation of failure, so I had to throw away the miso. This reminds me that in real life, no matter what you do, you must follow the laws of philosophy. If you violate these laws, you will ask for trouble! When I told my eldest sister the result of that incident on the phone, she giggled non-stop on the other end of the phone. She said: "This is the first time I have ever heard of you being ejaculated like this. I can't put it in because I'm afraid of the saltiness." "Put some salt!" Later, my mother told me that the ratio of adding salt is: two pounds of soybeans to one pound of salt. When adding the sauce, add two pounds less salt, and then add the remaining two pounds of salt when the miso is served.