Among them, covering beans, that is, moldy beans, is the most important link. The process of moldy beans is the process of soybean fermentation, that is, the process of producing moldy koji. After the fermentation is completed, the beans will grow long hair, which is "moldy koji". Hair colors are yellow-green, white and black, with yellow-green being the best. Black is best not.
Production process of soy sauce:
Step 1: Boil the beans.
1. Choose soybeans with full grains and no impurities, soak them for a few hours or one night after washing, add water and cook them with strong fire until they are soft, and the beans should not be too rotten (steamed soybeans can be steamed as much as possible, and steamed soybeans have less water, and the effect of covering beans is good).
2. Take out the cooked soybeans, control the water and cool.
Step 2: Cover beans (moldy beans) This is the most important step in the whole process of making sauce. If you successfully cover the beans, the sauce is basically inseparable.
1, and noodles. Mix the flour and the cooled soybean evenly and thoroughly.
2. Spread the soybean mixed with flour evenly on the bamboo plaque, cover it with a clean towel or cloth and put it in the shade until the soybean is moldy. (kimchi net reminds the bamboo plaque to be placed separately, and the bottom should be breathable. )
In fact, the process of soybean mildew is the process of fermentation, which takes about a week. In the meantime, there will be a lot of hot air. Touch the covered towel with your hand from time to time. If the temperature is not reached, it will basically ferment or mold. When you open the lid, you will see that the soybean is covered with a layer of military green mold, which is considered moldy. Don't be afraid to see such furry things! Soy sauce must have a process of cultivating moldy koji. Some people say that they can't see this furry thing and have psychological obstacles. Actually, it's redundant. The sauce and soy sauce we bought were obtained through this process. If you don't trust yourself, can you trust what you bought but didn't see? Moreover, many things we eat in our life are obtained by fermentation, so don't mind!
Tip:
During the fermentation process, it will generate heat and steam. If the bottom of the container for putting beans is airtight, it will cause water accumulation, so that beans will become sticky until they stink. In my hometown, bean cakes are put on straw and covered with straw for fermentation. It is difficult to find straw in the city. After checking the information, some people put the beans on the board and covered them with paper and clothes. I put it on a bamboo plaque. Some friends don't have bamboo weaving, so they can use a vegetable basket with a tray. The leaking part of this vegetable basket is filled with beans, so that the hot air generated in the heating process can be lost, and the tray at the bottom is covered on it, so that the beans have room for mildew and long hair, and a certain temperature is needed in the fermentation process, so it is necessary to cover the beans.
During fermentation, beans can't be exposed to the air, so be sure to cover them. In hot weather, fermentation can be completed within 4-5 days or within a week, depending on the fermentation situation. You can't cover it for long.
The third step: drying beans. Put the moldy beans in the sun and break them into pieces. Of course, there are also some places where moldy beans are directly sauced without drying, but the taste will not be sunburned.
1. If the sauce is served immediately, it will take a day to dry.
2. If you don't want to sauce right away, sun it more. After sun drying, moldy beans can be kept for a long time, collected when you want to make sauce, and sent to friends and relatives far away.
Step 4: Add the sauce.
1, when you put the sauce, you must wait until the moldy beans are cold, otherwise, the bean paste will easily sour. Mildew beans that have been basked in the sun all night can be served with sauce the next morning.
2. Prepare a container for sauce in advance, preferably a big-mouthed container. Clean, water-free and oil-free. Add moldy beans, salt and cold boiled water. The amount of water does not exceed beans. After stirring well, cover the bottle with glass or gauze and let it dry in the sun.
3. Every evening or early morning, when the dry sauce gets cold, stir it up and down with a clean tool. If you want the beans to rot, you can use a special tool to keep pressing while stirring.
4. Stir, sun, stir and sun repeatedly every day until the bean paste turns black and dark brown, and the sauce is rich, and the soybean sauce is ready. This process will take many days. About a month or two. Of course, drying the sauce in an open ceramic basin can shorten the fermentation time, which is almost half a month.
Tip:
In some places, after the sauce is put away, it will not dry. Just seal the jar and put it aside for fermentation, and open it for two or three months, which is the so-called yin sauce. We will dry the sauce in the hot sun. The dried sauce is very fragrant and has a strong taste. If you want to eat soy sauce, put more salt and boiling water and put it in a sunny place for two or three months to become soy sauce.
There is another place to pay attention to in the process of drying sauce. Don't stir the sauce when it is hot, it will be sour easily. You can wait until the next morning to stir.
Friends who can't get the sun at home can make yin sauce, and the taste will not be too bad, but the fermentation time will be longer and it will take two or three months to complete.
Step 5: Seal the sauce.
If you are making pure soybean sauce, at this time, even if you have already made it, you can bottle the prepared soybean sauce, pour a thick layer of sesame oil on it, and then put it in a cool and dry place. It will smell better later.
Tip:
If you want to make soy sauce, you have to wait until autumn. After beginning of autumn, buy peppers, ginger and anything you want, add your favorite seasonings, add them to the prepared soy sauce, bottle it, seal the bottle with thick sesame oil, and leave it for a while. The homemade soy sauce is ready. To make hot sauce, you must wait until after autumn, otherwise it will go bad easily.
This method can also be used to make bean paste, bowl of soybean milk and so on. Bean paste is darker than soybean sauce.
Historical origin
Folklore: sauce was created by Fan Li unintentionally. According to legend, Fan Li managed the kitchen in the rich man's house when he was seventeen. Due to lack of experience, the food is often unsatisfactory, and there is a lot left over. Over time, it becomes sour food. In case the owner found out, Fan Li put these foods in the storage room. However, there was no windtight wall, and the matter was finally discovered by the rich, who scolded him and gave him ten days to turn sour food into something useful. Clever Fan Li first treated the food with green hair and white hair, then dried it in the sun, fried it in a pot, deodorized it, sterilized it, added some warm water and stirred it into pork sauce. The rich are also happy to see the pigs eating happily. Later, a small worker joked with Fan Li and put food in noodles for Fan Li to eat. Unexpectedly, noodles are particularly delicious. At this time, the small long-term worker told the story. Inspired by this, Fan Li made a delicious sauce with this sour and hairy food.
Nutritional analysis
1. The main ingredients of soy sauce are protein, fat, vitamins, calcium, phosphorus and iron. These are indispensable nutrients for the human body;
2. soybean sauce is rich in high-quality protein, which can not only increase the nutritional value of dishes when cooking, but also produce amino acids by protein under the action of microorganisms, which can make dishes present more delicious taste and have the function of appetizing and helping food;
3. soybean sauce is also rich in linoleic acid and linolenic acid, which is beneficial to supplement essential fatty acids and lower cholesterol, thus reducing the chance of cardiovascular diseases;
4. The fat in soybean sauce is rich in unsaturated fatty acids and soybean phospholipids, which can keep the elasticity of blood vessels, strengthen the brain and prevent fatty liver.
food therapy
Soybeans are sweet and flat, and can "swell the stomach with water, and drench the dew." Blood stasis and internal cold accumulate in five internal organs. , is a good diet.
According to research, saponins in soybean can delay human aging; Lecithin in soybean can remove cholesterol from blood vessel wall; Maintain vascular softening; Inhibition of insulin in soybean has a certain effect on diabetes; The phosphorus content in soybean is considerable, which is very beneficial to the brain and nerves. People with neurasthenia and physical weakness are conducive to eating regularly. Soybean is rich in iron, which is beneficial to patients with iron deficiency anemia.
Pharmacological effects: it has the effects of invigorating middle energizer, invigorating spleen, promoting diuresis, stopping bleeding, lowering blood pressure and stopping leukorrhagia; Indications: deficiency of middle qi, mental fatigue, loss of appetite, hypertension, hemoptysis, nosebleed, leukorrhagia in women, etc. It can delay arteriosclerosis, lower cholesterol, promote intestinal peristalsis and stimulate appetite. At the same time, it also contains phospholipids, an important part of brain and nerve tissue, and is rich in choline, which has the functions of strengthening brain and enhancing memory. Soybean sauce is a good dietotherapy method to reduce the incidence of benign prostatic hyperplasia and intestinal cancer.