As a native of the Central Plains, how many of these three soybean sauce practices do you know? Or how many have you eaten?
Of the three soybean sauce practices, you must have eaten the first one from the Central Plains!
The first kind, watermelon soybean sauce.
Preparation materials: soybean 1000G, salt 400G, watermelon pulp 4KG, proper amount of white flour, two or three sheets of oil paper and glass container;
Seasoning used: star anise, ginger, cinnamon, peppercorns and boiled peanuts 250G.
Practice: 1, soybeans are soaked for more than four hours in advance and steamed in a steamer; Steamed soybeans are stewed in the pot for one night.
2. Pour the flour into a large bowl, then add a handful of soybeans and toss them back and forth so that each soybean is stained with flour.
3. Spread oily paper, spread the soybeans evenly on the oily paper, then cover it with a piece of oily paper, seal it, and cover it with a small quilt.
4, Wu beans in July and August is about 3-4 days (now is the best season to make! ), covered beans are covered with yellow-green Mao Mao.
5, the good beans are dried in the good days of blue sky and white clouds, basically bathing in the sun for one day!
6. Put the soybeans in a slightly larger container, cover the watermelons with the soybeans, add salt, peanuts and various seasonings and stir well.
7, fermented for about half a month can be eaten, but the taste will be much better after two months.
The second kind of wax gourd soybean sauce
1. Remove the soybeans, put them in a pot until they are 70% or 80% mature, remove and control the moisture, put them in a pot while they are hot, tightly cover them (generally cover them with sterile gauze and a clean cotton pad), and ferment them indoors at about 20℃.
2. When the beans are kneaded by hand and become paste, take them out and stir them.
3. Put it in the sun or in the drying room to dry it into bean material. Pay attention to hygiene when drying, and cover the basin with gauze if exposed to the sun.
4. Peel the selected wax gourd, scrape the pulp, remove the seeds, cut it into strips with a thickness of 1.5 cm and a length of about 3 cm, steam it in a steamer until it is 70% mature, and take it out to control the moisture.
5. Seasoning processing: dry pepper, anise, dried ginger, fennel, dried tangerine peel and cinnamon, grind and sieve.
6. Clean the sauce jar, and then fumigate it with sulfur. Put the cooked wax gourd strips, bean materials and seasoning powder into a sterilized jar and stir evenly, then seal the jar mouth. After about 1 month, the wax gourd bean paste was made.
At first glance, this kind of watermelon is made in the same way as soybean sauce, but the taste is completely opposite. Watermelon soybean sauce is sweet, while wax gourd is salty!
The Third Old-fashioned soybean sauce
1. Remove impurities from soybeans, soak them in clear water to swell, and steam them to paste.
2. Pour the bean material on the table, mix it with flour, spread it to a thickness of about 3 cm, turn it once a day at room temperature of 25 ~ 30℃, then let it ferment, and dark yellow bacteria will grow in about three to five days, and put it outdoors to dry, which is the sauce ying.
3. Put the sauce into the jar, add salt, ginger, etc., and stir it evenly. Turn the jar the next day and stir it every other day.
4. After salinization, put the sauce blank into the jar, but be careful not to fill the jar. Leave a certain space at the jar mouth (about 0/7cm away from the jar mouth), cover it, seal the jar mouth, and prevent bacteria and rainwater from invading, so as to deteriorate, and dry it in the sun for 40-50 days.
How's it going? As a native of the Central Plains, which one or several of these three have you eaten? Which one do you like best? What do you think is the most representative food in your hometown?