1, steamed bread quartz 100kg, brine 100g. steamed bread quartz into the fermentation pool, shoveling and compacting; and then make it naturally warm up to 45-50 ℃, and then add 55-70 ℃ 14oBe hot brine. The amount of brine is about 50% of the flour and mixed well. The top layer is spread with reconstituted salt for fermentation, and the pin temperature is kept at 53-55℃ for about 7 days during fermentation. If the product temperature is too low, the product temperature can be adjusted by interlayer steam heating. When the fermented sauce grains are mature, add the remaining 50% brine. And then through the compressed air for mixing, so that it is uniform and consistent, that is, the finished product.

2, 20g of sugar, 40g of flour Auxiliary ingredients: the right amount of oil, the right amount of salt, the right amount of water, the right amount of monosodium glutamate (MSG), the right amount of dark soy sauce, to prepare the raw materials, flour and water, adjusted to a paste. Add sugar, add old soy sauce, mix well. Pour oil into the pot. When the oil is not hot, pour the batter in, stirring quickly. If the batter clumps up after being poured into the pan, immediately add more cold water. Keep stirring with a spatula next to the bottom of the pan. Keep stirring until the batter turns into a slightly thicker sauce. Add salt to taste. Turn off the heat and add MSG. When it cools down, store in a plastic box.

3, 2 pounds of flour, water, soy sauce, sugar, salad oil. Add soy sauce to the cold water, then add the flour. Stir until you can not see the particles of flour, turn on the low heat, pour the flour mixture into the pot, slowly stir with a spatula, add granulated sugar, and so on the sauce becomes thick, drop 1 to 2 drops of cooking oil, and then stir it can be.