1, prepare an appropriate amount of soybeans, rinse the soybeans with water, and then soak them in mountain spring for more than 12 hours, until the soybeans expand in volume and will be broken when pinched by hands.
2. After the beans are soaked, add water and boil them on high fire, and then cook them on slow fire. It takes about 1-2 hours to cook the beans until they are soft and rotten. The amount of mountain spring water is equal to that of beans.
3. Crush the cooked beans. Don't have too much water, too much sauce will not form.
4. Pile the crushed beans into a blank of about 25x 15x8. Each blank should be thrown for a while to be firm and easy to ferment. If the blank is too big, it is easy to burn, and if it is too small, it is easy to lose water and make it opaque. If it is opaque, there will be no oil, and the sauce will not be fragrant. Put the blank in a cool and ventilated place for 3-5 days.
5. Put the prepared sauce blank on the baking net for ventilation and turn it over frequently.
6, after four weeks of air drying.
7. After Qian Zhou is finished, wrap it in food wrapping paper and put it in a cool and ventilated place. Paper seams don't need to be too strict, so they can breathe naturally.
8. The finished sauce will look like this after fermentation. Yellow-green koji is a koji specially made by Aspergillus oryzae for sauce and soy sauce. Aspergillus oryzae, that is, the yellow-green mycelium on the surface is relatively strong, and it will only ferment when it is placed in the sauce jar.
9. Remove the package, rinse the sauce blank under running water, brush off the surface hair, cut it into small pieces and dry it in the sun.
10, prepare a sauce pestle, clean the ceramic pot, and dry it in the sun, without running water to prevent mixed bacteria. Put the dried minced sauce into a jar, add water to 750g of washed salt to boil and melt, remove the washed dirty foam, pour into the jar, and continue to add water to10kg.
1 1, cover with white cotton cloth for tofu and tie it up. It must be placed in a place where it can be exposed to the sun, so that it can ferment.
12, use a sauce pestle to draw a round paste from bottom to top, from outside to inside, twice a day, no less than 200 times, skim off the floating foam, and don't bring raw water in the process.
13, the more mashed the sauce, the more broken it is, and it can be eaten after one month of fermentation. The ambient temperature should not be low, and it is not easy to ferment if it is low.
14. After the production is completed, with the decrease of the quantity, transfer all the soy sauce into a small container, and be careful not to bring in raw water.