Ingredients ?

Soybeans 1500g

Flour 750g

Methanol 4.5g

Boiling water 2250g

Salt 450g

Homemade Soybean Sauce Directions ?

Pick off the bad and broken soybeans, wash them, and soak them in water.

Room temperature is 24 degrees, 3 hours is basically soaked.

Boil (steam) in a pressure cooker, remove and drain.

Spread out to cool until the surface of the beans are dry.

Combine the mizuna with the flour and toss well with the beans so that each bean is coated with flour. Place in a sieve about 2 centimeters thick, cover with a clean cotton cloth, elevate the bottom, and leave to ferment.

Shelf 6 hours to start warming up, the material temperature is maintained between 35-40 degrees (too high a temperature will deteriorate), and gradually agglomerated and grow white hairs, which is the first time to turn the song. Aspergillus oryzae is an aerobic strain. (This is what 22 hours looks like.)

Material temperature to maintain 32-35 degrees, until the surface of the yellow-green mycelium. (This is what 40 hours looks like)

48 hours. The surface of the soybean will be full of yellow-green mycelium, hand touch is not as hot as before, but still can feel a little warm. At this point the songmaking is nearing its end.

Molded beans will raise yellow-green dust when turned slightly. At this point they can be placed in a sieve and left in the sun for two or three suns until the beans are dry.

Watermelon sauce: choose a sunny day, bean curd, crushed watermelon, salt mixed and stirred in the ratio of 1:4:0.4, and so on out of the water and then poured into the container, sealed with gauze, for the sun sauce. Stir up and down once a day when it is cool in the morning. Be careful not to get wet.

Soybean paste: the ratio of bean curd, water, and salt is 1:2.5:0.4. Salt is dissolved in boiling water, cooled, and added to the bean curd to mix, and then covered with gauze for sun exposure. Be sure to take advantage of sunny days under the sauce, at least three days in a row, it is not easy to be bad. At first the beans do not absorb water and will float on the surface.

Tips

1. Don't soak the beans for too long, just soak them basically.

2. About cooking beans: steamed beans moisture control is better, is a long time. I use the pressure cooker to cook is also good, beans loaded with seven, eight full, water added to half do not have to go over the beans, on the gas after cooking on low heat for 5 minutes can turn off the fire.

3. Don't stack the beans too high. If it is too thick, the fermentation temperature will easily be too high, resulting in spoilage. If it exceeds 40 degrees, the temperature must be brought down as soon as possible by turning, ventilating, dividing and spreading the material.

4. The best room temperature during the making of the song is 25-30 degrees, try to put in a dark, not too airy place. I put in the carport.

5. It is best to put a layer of white cotton cloth on the sieve before putting the beans, so that it is easy to turn the material. If the weather is dry, the cloth should be kept as moist as possible but not dripping. When it dries out, you can spray some water on it.

6. The most suitable season to put down the sauce is in the summer days after the plum, when the sun is high and the temperature is high.