As we all know, soy sauce is a common dip that people in Northeast China are very familiar with. Beijing people eat roast duck, northeast people eat green onions, and Shandong people eat pancakes, which is absolutely indispensable. Otherwise, the aroma will be reduced by half, which shows how important his position is in everyone's heart. Usually, it is super good to dip it in cucumbers or pancakes. The home version is not only simple and practical, but also only a few cents.

As we all know, soy sauce is a condiment with special flavor, which plays an extremely important role in the daily life of the people in Northeast China. Usually, it is not only used as dipping sauce, but also one of the indispensable raw materials for cooking various dishes, such as the well-known braised beef. It is an indispensable and important seasoning. Its existence can not only make the meat more delicious, but also make the taste of ingredients more crisp and mellow.

1. First pour 500g of cold boiled water (or purified water) into a clean empty bowl, then pour 5 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, 3 tablespoons of sugar, 2 tablespoons of oil consumption, and finally add 2 tablespoons of wheat flour (please pay attention to the preparation of the above raw materials as much as possible, besides, experienced people prefer to choose endless steamed bread). 2. Then, pour the prepared juice into the pot, simmer it all the way, and stir it with a spoon (one is to prevent it from sticking to the pot, and the other is to be moderately sticky) until it becomes sticky, and then it can be taken out of the pot and put into a bowl, as shown in the above figure.

3. Cook the batter, cool it and put it in a sealed container. Usually dipping in cucumber, shallots, fried noodles or pancakes is an essential dip. In short, soy sauce not only dips in everything, but also tastes good! The method introduced by the chef today is simple and practical under exquisite circumstances, which is very similar to the taste made in the traditional way. At the same time, it also saves many complicated technological processes such as cleaning, koji planting and alcohol fermentation.

1, homemade soy sauce, put it in a closed container as far as possible, clamp the lid, and keep it in the refrigerator for at least 1-2 months. Don't take it if the surface is moldy or white. Cooking soy sauce is a slow job, and the whole process should be stewed as slowly as possible. During the cooking, the operator should not leave the kitchen stove, and it is easy to dry up if he is not careful. In addition, when making batter, don't use cold water directly, otherwise it will easily lead to qualitative change or mildew. Usually choose cold boiled water or pure water to cook.