Practice 1:
1: Choose the best soybeans soaked in cold water for ten to fifteen hours, during the soaking period should be replaced by one or two cold water. Never soak soybeans in boiling water!
2; soaked soybeans into the pot to warm up and cook through the fish, it is best to use a crusher to pulverize the beans into a certain proportion of flour into a small bean cake. A moving ratio is three pounds of soybeans into a pound of flour.
3; will do a good job of soybean paste embryo into the bamboo in the fermentation, the top and bottom of the two sides with the old cover, the general fermentation time for twenty to thirty hours. During the fermentation period, keep an eye on it. Once the embryo grows fluffy white hairs, you can stop the fermentation. Prevent yellow hairs or black spots from appearing during the fermentation process! Otherwise, it will be a waste of time.
4; the fermentation of the embryo in the sun, the more dry the better! In the sun when there is a sauce flavor will attract flies bite the best with a net cover up the sun!
5; ready to soak the sauce embryo (commonly known as yellow fat) of salt water, a move ratio of two pounds of water to one pound of sauce embryo, the ratio of salt is one pound of yellow fat three two salt.
6; choose a good weather in the morning will be mixed with brine and yellow fat in the tank for sun exposure and do a good job to prevent flies, dust and rain measures. Almost sunshine half a month or so fresh soybean sauce can be enjoyed!
Practice two:
Soybean paste production method: raw material recipe soybean 100 kg flour 80 kg salt 25-30 kg, ginger 2 kg cumin 100 grams of orange peel 100 grams
Production method
1. soybean removal of impurities, soaked in water to swell, steamed to a paste. 2. pouring soybean material on the mat, and flour mixing Mixed, spread into about 3 cm thick, in the room temperature of 25 ~ 30 ℃ conditions, turning once a day, and then let it fermentation, about three or five days to grow a deep yellow bacteria, put outdoor drying that is for the sauce Ying. 3. sauce Ying into the tank, add salt, ginger, etc., and turn evenly, the next day for the turnover of the tank, and then the next day interval between one day to stir. 4. wait for salting finished, the tank into the sauce billet, but pay attention to do not fill the tank, the mouth should leave some space. The mouth should leave some space (about 17 centimeters away from the mouth of the jar), cover the lid, lime mud or yellow mud to seal the mouth of the jar, do not make air, to prevent bacteria, rainwater intrusion, so that deterioration, in the sunshine 40 ~ 50 a finished product. Characteristics: unique flavor, is an excellent condiment.