Soybean1500g flour 750g Aspergillus oryzae 4.5g boiling water 2250g salt 450g
Steps to make soybean sauce by yourself.
Step 1
Pick out the bad and broken soybeans, wash them, and soak them in water.
Step 2
The room temperature is 24 degrees, and it basically bubbles in 3 hours.
Step 3
Boil (steam) in pressure cooker, take out and drain.
Step 4
Spread out and cool until the surface of the beans is dry.
Step 5
Aspergillus oryzae is mixed with flour and mixed with beans evenly, so that each bean is covered with flour. Put it into a sieve about 2 cm thick, cover it with clean cotton cloth, put the bottom overhead, and let it stand for fermentation.
Step 6
After being put on the shelf for 6 hours, the temperature will start to rise, and the material temperature will be kept at 35-40 degrees (if the temperature is too high, it will deteriorate), and it will gradually agglomerate and grow white hair. At this time, it is necessary to turn over for the first time. Aspergillus oryzae is an aerobic strain. (This is what it looks like in 22 hours. )
Step 7
The feed temperature is maintained at 32-35 degrees until yellow-green hyphae grow on the surface. (40 hours)
Step 8
48 hours. The surface of soybean will be covered with yellow-green hyphae, and the hand feels less warm than before, but it still feels a little warm. At this time, the song-making is coming to an end.
Step 9
Moldy beans will raise yellow-green dust when they are turned over a little. At this time, you can put it in a sieve and bask in the sun for two or three days until the beans are dry.
Step 10
Watermelon sauce: choose sunny days, mix and stir bean koji, watermelon pieces and salt according to the ratio of1:4: 0.4, then pour it into a container, seal it with gauze, and dry the sauce. Stir up and down once a day when it is early and cold. Be careful not to get caught in the rain.
Step 1 1
Soybean sauce: The ratio of bean koji, water and salt is1:2.5: 0.4. Dissolve the salt in boiling water, let it cool, add bean koji and mix, cover it with gauze and expose it to the sun at night. Be sure to spread the sauce on a sunny day for at least three days, so it won't go bad easily. At first, beans don't absorb water, but float on the surface.