Steps:
1, soybeans are soaked and swollen without wrinkles, and rinsed with clear water for several times.
2. Put the soybeans in the steamer for cooking 1 hour or so, then stop the fire and naturally cool down.
3. Dry the soybeans, cool down to below 40℃, inoculate koji essence, mix koji essence and flour evenly, and mix well with soybeans, so that the soybeans are stained with flour. Put the mixed soybeans in a clean box.
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, showing fever. Don't open it too often, or it will catch cold.
5, when the temperature is very high, heat dissipation should be carried out, and the covering on it should be removed. You can turn the soybean block over, cool it down, and then continue, otherwise it will be broken if it is burned.
6, about 40 hours, the surface of soybean will be covered with hyphae (hyphae are yellow-green), and koji-making has been completed at this time. The surface of soybean grains is covered with yellow-green spores, which have normal koji fragrance, and no other odor is the koji.
7, put the prepared song in the sun for 2 days, and the dried soybeans have a strange fragrance.
8. Then wash the koji, wash it quickly with cold boiled water and remove it.
9. After being fished out, put it in a container, cover it with a clean cloth and ferment for about 8 hours. The soybean koji is hot and has a strong bean flavor.
10, add water1000g and salt180g to the pot, and bring to a boil at a water temperature of about 50℃.
1 1, put the soybean koji into the bottle.
12, add the prepared salt water, put the bottled soybean koji in the hot sun, cover it with gauze to prevent insects, and don't seal it.
13, stir once every two days, and you can eat it in the sun for about a month. This is the sun-dried soybean sauce.