To prepare the material: good quality, fresh dried caraway 500g

Steps A,

Dried caraway. Raw beans only selected out of the soak, and then caraway beans cleaned, into the pan on high heat fried paste shells.

Step two,

Out of the pot, immediately into the cold water to soak until swelling. Hot and cold, the back will be very good peeling then peel, soak for 24 hours.

Step three,

Soaked and swollen beans, peeling is very easy, just to point of patience. After peeling, rinse well, do not need to drain the water too dry, because later you have to mix raw flour into the pot on the steam. The beans are very easy to steam, just lightly steam for a few minutes, don't over steam them.

Step 4:

After the beans are steamed and cooled, mix in the flour and lay them flat in a bamboo cage.

1, beans spread too shallow too spread, beans are not easy to hold a ball warm heat fermentation; spread too thick, the beans will warm up after the composting of their own thin. About two knuckles can be touched.

2, the tool can not be a bamboo drawer cage, but the bottom must be ventilated to drain. Figure in the middle of the hole, one in order to record the bottom of the tool must be ventilated to drain the beans, two in order to record the thickness of the beans, and finally still have to rake the hole together to spread the flat.

Step five,

1, the bean drawer can not overlap the rack, must be a single drawer placed separately.

2, the bottom of the bamboo drawer must be empty to ensure air circulation.

3, bamboo drawer above the need to cover the breathable bamboo cover or dry cotton cloth, placed away from the smoke, relatively closed, no wind environment. Otherwise, the beans are not yet fermented, and the wind will dry them out.?

4, if the room temperature is low, you can cover a few more layers of cotton cloth on the drawer, or do not wear a washed fleece jacket or the like. If the room temperature 24, 25, then lightly cover a towel can be. The old man used to do moldy beans, are the bottom of the dustpan pad wilted melon leaves, the middle of the beans, and then cover the top of the melon leaves. So here we have two drawers, one with a bamboo lid and one with two towels folded over to cover the drawer.

Step six,

Three days of beans are beginning to be a little yellow, which is very normal, the fourth day so that the beans begin to heat up from the inside itself, full of white mycelium, and the beans are beginning to grow green spots. During this period to ensure that the degree of warmth and sealing are good, so as to facilitate better fermentation. Then try to see as little as possible about the changing conditions inside.

Step seven,

The fifth day after observing the beans in the beginning of the white mycelium, you should always use your hand to reach in and probe the temperature of the beans, because from this time onwards, the beans on the warming, fermentation, and gradually become dry process. If the temperature of the beans is significantly higher than the room temperature, you should always turn the beans from the bottom; break the lumps into egg-sized pieces; reduce the number of layers of mulch; let the beans dissipate the heat, so as not to let the beans burn and become sour or rotten;

If the temperature is hot enough, don't move it. The picture below is the picture after mixing: the color of the beans is still yellow, green spots have grown on the beans, and the beans next to the bamboo strips are turned out to be black, which is normal. This is normal. It takes about 2 days for the beans to ferment and warm up.

Step eight,

Seventh day of the beans further dry; beans and beans will still be between the fine mesh of the shallow hair. At this time can no longer cover the beans, to break open the lumps, try to spread out the beans one by one, this time there will be dried up green bean mold flying, this is normal. Just seven days to complete the moldy beans.

Just moldy good beans is very difficult to see, black green yellow hairy the whole process, although the beans in the fermentation of yellow, green, black, long white mycelium, but it is no odor, not sour, not stink. If there is an odor, the beans become rotten will be thin, is a failure.

Step IX,

The beans with a dustpan loaded with sun dry (underneath the paper, or dustpan is not good to wash), with both hands gently rubbing beans, loaded with a large eye basket or sieve, sieve dry moldy hair, crushed bean particles, into the plastic bag, tightly fastened to the surface, save. Dried moldy hair rubbed off sieve off, beans will become beautiful.

Now just wait for three days of sun sauce! The moldy beans are actually greenish-yellow. Different climatic and geographic conditions in different places, the state of the fermentation process is also different, do not have to force the same, the final beans mold on the line.

In the season to make bean paste, you can directly into the chili sauce, mixed with a small amount of white wine can be.

If the season is not used up, you can dry the moldy bean paste in the sun, and then put in a glass container sealed storage, the next year and then use with beer soak Ran can be. It can also be made into soy sauce or something.