soybean 25g

seasoning

salt

75g

water

the practice of northeast miso

1. Pick out the broken beans and shriveled beans from the soybeans, put them directly into the wok without washing, and do not fry them in the oil dry pan, which can be divided if they cannot be fried at one time. Just eat one and it smells delicious.

3. Because it is not easy to dry and fry before frying, after frying, you should wash it with cold water twice and take it out.

4. Put the washed beans in a pot, pour 3 times the amount of water into the beans and bring them to a boil.

5. Cover and simmer for about 1 hour until the beans can be crushed with your fingers. Be careful not to stir the dry pot frequently. You can heat the water inside again, but don't add cold water

6. Take out the cooked beans and grind them with a meat grinder or a rolling pin while they are hot. If you like bean paste with watercress, you can use a rolling pin instead of crushing it too much. 7. Take a small pot or a box, put some chopped beans into it, press and flatten it, and then pour it out to become a brick-like block, which is called a sauce block (round or oval). Generally, make one piece per catty, and don't make it too small, so that the oil fermented inside is not fragrant; If the bean crumbs are too dry to be shaped, you can put some soup of the beans cooked in the pot just now, and don't dilute them to make sauce pieces.

8. Let the prepared sauce pieces cool, let them dry for another day or night, and then put them in a ventilated and warm place (18~2 degrees is the best) for fermentation. During the period, white hairs will grow on the sauce pieces, which is due to fermentation. If it doesn't grow, it means that the sauce pieces haven't fermented, and it can't be made into a big sauce.

9. Every year, the sauce (as the northeast people call it, it is to start making liquid sauce) can only be on the eighth, eighteenth and twenty-eighth days of the fourth lunar month. I don't know why, but I know that this is the old rule. Two days before making sauce, the sauce pieces will be cooked. Then use a brush to clean the sauce pieces under running water

1. Make the cleaned sauce pieces into small pieces, which can be broken off or cut with a knife or hit with a rolling pin, and then air them on the cover curtain to dry off the water vapor on the surface

11. Boil 2 kg of clean water and 1.5 kg of salt, turn off the fire and cool them, pour them into a jar or jar, and put them into small pieces, stir them evenly, and let them breathe. You can't eat it until a month later.

12. During this period, you must pound the sauce pestle (made of wood) from bottom to top once or several times every day. At first, there will be small pieces, which will gradually melt away. After a month, the sauce is ready, and the freshly made sauce is thin and mushy. Whether it is raw sauce dipped in green vegetables or fried sauce, the concentration is just right. Later, with the gradual evaporation of water,