2. The main raw material for brewing soy sauce is protein, and the soy sauce that people usually eat is brewed from soybeans.

3. Soybean is rich in protein, which will produce amino acids after fermentation, which is the most important nutrition in soy sauce.

4. Brewing soy sauce with soybeans requires a fermentation period of 180 days, and many black-hearted small workshops will use hair instead of soybeans.

5. Because the main component of hair is also protein, it will be converted into amino acids after being hydrolyzed by strong acid, and it will become the main component of soy sauce, and it does not need the cost of time.

6. Actually, anything with high protein content can be used as soy sauce. For example, some people used worms to make soy sauce before, because the main ingredient of worms is also protein.

7. Soy sauce is a traditional condiment in China.

8. Liquid condiment brewed with beans, wheat and bran.

9. The color is reddish brown, with a unique sauce flavor and delicious taste, which helps to promote appetite.

10. Soy sauce evolved from soy sauce. As early as 3,000 years ago, there was a record of making soy sauce in the Zhou Dynasty in China.

1 1. The invention of soy sauce by working people in ancient China was discovered purely by accident.

12. The earliest condiment used by the ancient emperors in China was made of fresh meat, which was similar to the manufacturing process of fish sauce today. Because the flavor was excellent, it gradually spread to the people. Later, it was found that soybean was made with similar flavor and cheap, so it was widely spread to eat.

13. In the early days, with the spread of Buddhist monks, it spread all over the world, such as Japan, South Korea and Southeast Asia.

14. The manufacture of China soy sauce was a family art and secret in the early days, and its brewing was mostly controlled by a certain master, and its technology was often passed down from generation to generation or passed down by a group of masters, forming a certain way of brewing.