I remember that in the rainy season of early summer, my mother at home would make a kind of soy sauce. The local name "soybean" (in fact, I think soy sauce is more appropriate) has "long-haired steamed bread" as one of the raw materials. The specific method is as follows:

1, raw materials: soybean, flour, long-haired steamed bread, Toona sinensis leaves, edible salt and water.

2, production procedures:

1), soak the soybeans and wash them, drain most of the water, sprinkle with flour and mix well (wet soybeans can be agglomerated with flour);

2) Spread the mixed soybeans evenly in a large sieve, cover them with a layer of Toona sinensis leaves, and take some steamed bread, peel it and tear it into small pieces, and put it in a warm and humid place (such as the kitchen);

3), let stand for a period of time until it is moldy and hairy (don't be moldy! Then it broke down and could not be eaten);

4) Boil the boiling water in the cauldron, first add the leaves of Toona sinensis, boil the Toona sinensis juice, filter out the residue of Toona sinensis branches and leaves, then put the moldy soybeans and long-haired steamed bread separately, add a proper amount of salt (after all, add more salt and sauce), and cook until the steamed bread is completely dissolved and the soybeans are soft and rotten;

5) Pour the cooked soybeans together with the soup into a large basin (usually glazed tile basin, commonly known as "face basin" in our hometown, and cover the basin with a piece of glass slightly larger than the mouth of the basin. If there is a gap, block it with cotton cloth or cotton (to avoid flying insects such as flies from entering);

6) Put the cauldron outdoors in full sunlight for a few days until the soybean turns into sauce yellow milk to black yellow brown black, the soup evaporates thick, and the boundary between soybean and sauce is blurred.

How to eat:

There are two ways to use soy sauce beans, one is to fry soy sauce beans, and the other is to continue deep processing to become soy sauce peppers, as described below:

1, preparation method of fried soybean paste:

1), diced onion and ginger, diced pork, diced dried bean curd, diced soaked peanut, diced dried red pepper, diced green pepper and red pepper, and chopped garlic into mud;

2), a little oil in the pot, stir-fry diced meat with a little salt and soy sauce until lard is stir-fried, and add onion, ginger, pepper and dried pepper to stir-fry for fragrance;

3) Add diced dried beans and stir-fry peanuts;

4) Stir-fry a proper amount of bean paste, add fresh diced pepper (leave a part), stir well, add a little water, cover the pot and stew for a few minutes until the soup is concentrated, add the remaining fresh diced pepper and minced garlic, season with chicken essence, turn off the fire and put it in a bowl.

2, stew "sauce pepper" method:

Red pepper, fresh ginger, fresh garlic, diced, add a little salt, add chicken essence to "bean paste", stew in a pickle jar, pour sesame oil on it, tie the jar tightly, let stand for a few days, open the jar to eat, wow, it's a delicious salty and spicy sauce pepper!