Soy sauce with rice everyone should have heard of, but really eaten very few people to do it yourself is even less. In fact, soy sauce with rice is very delicious flavor, and practice is very simple aspects, the most suitable for working people to go out to work a day after coming home to do the convenient meal. Soy sauce wrapped in rice a grain of oily, smelling and eating more flavorful, more top satiety, next to give you a detailed introduction to the practice of soy sauce with rice, like friends may wish to try it yourself.

Mixed rice practice:

Ingredients: soybean bowl (4 pounds), saturated salt water 1 bowl, 250g of flour, 50g of wheat rind, soy sauce qu qu essence 1g, Chenpi 2g, anise 1, cloves 2g, monosodium glutamate moderate, 50g of white wine, 150g of brown sugar.

Production Steps:

The first step: soybean into the pot, pour the appropriate amount of water to soak for 3 hours, and then fished out to drain the water. Remove the empty shells and bad soybeans. Then put the soybeans into the pressure cooker and cook them, while we pour the mainframe and wheat rind into the dry pan and fry them to a light yellow color.

Step 2: Pour the cooked soybeans into a pot and leave it until it cools down, then pour in the flour, wheat rinds and soy sauce curds and mix well. Stir the soybeans into the easy, cover the lid and put it indoors in a warm place to ferment. Ferment for about a day and a night to allow white mycelium to grow on the surface of the soybeans, then turn them over and ferment again for a day and a night.

Step 3: The surface of the soybean grows full of green robes, and then pour into the brewing altar, pour saturated brine, submerged soybean. Then sprinkle some more salt and put it in the sunlight day and night for three months, it will become soy sauce mash, and the soy sauce will be mature after 6 months.

Step 4: put the good soy sauce into the pot, add a variety of spices to cook out the flavor, add monosodium glutamate, white wine, brown sugar and salt, cook until the concentration is suitable, and finally filtered once, five-spice soy sauce is complete.

Soy sauce with rice is simple and delicious, but there are three taboos also need to pay attention to:

1, soy sauce is fermented from soybeans, itself no problem, but now the market product quality varies greatly, good and bad are there, because many businessmen are greedy for cheap, at a very low price to buy some moldy or poor-quality soybeans, with which to do the soy sauce, the soy sauce looks like the other there is no difference, but it is a strong carcinogen, and it is a very good choice. But it is a strong carcinogen. So when you buy soy sauce, you must be clear about the good and bad, do not buy poor quality soy sauce to save money.

2, soy sauce has a lot of phytohormones, these phytohormones will accelerate the body's hormone secretion, which is harmful to health, so daily cooking with soy sauce must be moderate.

3, soy sauce in the salt is relatively large, too much consumption will lead to human blood circulation is not smooth, especially the elderly and children should pay more attention. People who often eat soy sauce are prone to high blood pressure.