material

Soybean 2500g (5kg)

Cold boiled water (or mineral water)10kg (20kg)

Small jar (ceramic jar)

750g of crude salt (1 kg and a half)

A sauce pestle

working methods

Choose high-quality soybeans

Stir-fry the picked soybeans in the pot. Pay attention to the cracks in the soybeans. This is the standard for cooking. Crispy taste, (if you like darker sauce, stir-fry it a little) and then rinse the fried soybeans.

It takes about 1-2 hours to cook the beans until they are soft and rotten (according to the amount you cook). The amount of water should be applied to the beans. If there is too much water, you should give up when making sauce embryo. It is a pity to throw away the juice containing soybeans. Don't put too much water when adding water. (The amount of water is not in the formula) Crush the cooked beans in your own way. I like to stir it into mud, so I stir it with a mixing knife. Not too much water, too much sauce won't form.

Heap the broken beans into a paste of about 25ⅹ 15ⅹ8 (about). Each paste needs to be shaken for a while, so that it is firm and easy to ferment. A piece of sauce should not exceed three kilograms of beans. If the paste is too big, it will paste easily; if it is too small, it will lose water and become opaque. If it is opaque, there is no oil, and the sauce is not fragrant. Keep the sauce in a cool and ventilated place for 3-5 days, turn it over frequently, and wait for 3-5 days for it to crack around. Wrap it in food wrapping paper and put it in a cool and ventilated place. The paper seams need not be too strict, just breathe naturally. If you use baking paper, baking paper is airtight and you have to tear it apart.

No matter whether the sauce is made in the twelfth lunar month or February, the fermented yellow-green koji is a special koji made by Aspergillus oryzae (the scientific name of soy sauce koji). Aspergillus oryzae is a magician who ferments soy sauce in the later stage. It mainly produces protease, glucoamylase and so on. In the process of soy sauce fermentation, protein and starch can be decomposed by various enzyme systems. And convert them into small molecules (amino acids, glucose) that we can absorb. Aspergillus oryzae, that is, the mycelium with yellow-green surface is relatively strong, and it will only ferment if it is put in a sauce jar. With this guy, making 100% soy sauce is successful.

Choose one day to make sauce on the eighth, eighteenth and twenty-eighth day of the eighth lunar month. Take out the package, put the sauce block under running water to wash off the Mao Mao on the surface, cut it into small pieces, and dry it in the sun to make the sauce pestle.

Wash the jar (ceramic jar) and dry it. Don't run water to prevent mixed bacteria. Put the dried paste into a jar, add water until 750g of salt is boiled and melted, take out the dirty dog, pour it into the jar after cooling, and continue to add water to 10kg (20kg), which is the water amount in the formula. Cover it with white cotton cloth and tie it. According to the old tradition, I tied a red rope (folk tradition) and put it in the sun on the balcony for fermentation. People living in buildings don't have to worry about being caught in the rain. Those who live in brick houses and outdoor balconies should be covered with rainproof covers when it rains. Be careful not to let rainwater enter the sauce jar, because there will be miscellaneous bacteria.

Draw a round paste with a sauce pestle from bottom to top, from outside to inside, twice a day, no less than 200 times each time, skim off the floating foam, and do not bring raw water in the process. If it is hot, it will start bubbling fermentation in 3-4 days, and the sauce pieces will become more and more broken. After a month of fermentation, you don't have to pound it every day.

skill

1 As the quantity decreased, I transferred all the soy sauce to a small container (ceramic jar or small jar). It is important to say it three times and be careful not to bring raw water, raw water and raw water. ...

Whether the taste of food is authentic or not, a good draft is very important. From washing the sauce embryo to filling the sauce every time, don't bring it in with clear water, otherwise it will cause insects.

3 sauce must be fermented before eating;

4 ceramic containers can't be cleaned with detergent.