Instruments: soybeans 500 grams, 200 grams of flour, 3,000 grams of water, soy sauce qu qu qu qu 1 grams of salt to the right amount, a glass jar or a porcelain altar A,
Methods / Steps:1, soybeans cleaned, soybeans soaked overnight, the middle also 1 time water. After soaking to see the soybean surface expansion without wrinkles for the best state, the soaked soybean with flowing water rinse a few times, rinse to the water transparent state, you can clearly see the soybean.
2, the pot of water, water boiled to wash the good soybean into the cage drawer inside the steam for about 40 minutes, the soybean steamed, poured in the put a good gauze basin, let the soybean natural cool. Do not steam the soybean too rotten.
3. Wrap the soybeans in gauze and wait for the gauze to completely absorb the water in the soybeans and the temperature to drop to below 40 degrees Celsius, then set aside.
4, take a clean cardboard box, lined with baking paper, and then take another small bowl of soy sauce qu qu quintessence and flour mix well, all over the mixing side of the flour mixture poured into the soybeans, mix well, so that the soybeans are coated with flour, covered with Saran Wrap, put on top of the empty shelf ready to start fermentation system. The first fermentation time should be more than 12 hours, fermentation needs temperature, so do not often open to see, so as not to affect the fermentation effect.
5, fermentation box temperature 28-30 degrees between the best, 12-16 hours, the surface of the soybean flour began to whiten, shaking the carton, the soybean turn over, if the temperature is low, this part of the time needs to be longer. Reasonable control of the temperature, if too hot, soybeans will be moldy. Used to ferment soybean carton needs to be placed on the shelf, can not stick to the ground.
6, the second fermentation after another 40 hours or so, this time the fermentation needs to be open a few small holes on the carton ventilation. Soybean surface will be wrapped in mycelium (mycelium is yellow-green), each soybean surface are wrapped in mycelium fermentation process is complete. (If the temperature is low, the time for the mycelium to grow will be longer). Normal taste of the fungus song is dry aroma through the soybean flavor, if there are other enzyme flavors or black spots, the fermentation will fail.
7, turning the carton, do not use your hands to directly touch the soybean. So that the soybean evenly spread, not into a heap, placed in the sun for two days, so that the surface is dry, sun-dried soybean has a strange flavor, is also considered the third fermentation.
8, an important step, commonly known as washing the song, the fermented soybean poured into the basin, with flowing water rinse soybean, rinse constantly stirring soybean, quickly wash off the surface parcels, quickly fish out the soybean.
9, put the clean soybean in the prepared container without oil and water, covered with clean gauze, fermentation again for about 8 hours, fermentation is good when touching the gauze feel soybean curls hot, open the gauze has a very strong soybean flavor, this is the fourth fermentation.
10, will be fermented soybean song poured into the bottle, standby.
11, take an oil-free pot, pot with 3000 grams of water, 45 grams of salt boiling natural cooling, and so the water temperature of about 50 ℃ or so
12, the brine poured into the bottle containing soybean song, water and soybean ratio of about 2:1, the mouth of the bottle covered with a layer of dry gauze, do not seal, to ensure that the air permeability of the house where the sun can be irradiated. In fact, this process is also a soybean fermentation process.
13, stirring every two days, sunshine for about a month can be eaten, this is a good sunshine soybean paste.
Note:1, the fermentation of soybean curd pay attention to ventilation, the use of parcels or cover cloth is best to use gauze, pay attention to anti-mold.
2, soybean currant bottled do not seal, to ensure that the sun sunshine, be sure to sunshine through before you can use, two days to stir once can, do not often turn over.
3, the fermentation process do not often open to see, so as not to affect the fermentation.
4, if you find the soybean in the fermentation of long black spots, indicating that the fermentation failure, can not be eaten.
5, soybean paste production is a time waiting process, do not rush, enjoy the fun of hands-on production is the best process.