The practice of homemade soy sauce.
Ingredients: soybean 1000g, flour 250g, wheat bran 50g, soy sauce koji 1g, saturated salt water, star anise 1g, dried tangerine peel 2g, fennel 1g, clove 3g, monosodium glutamate 2g, white wine 50g and brown sugar1.
Production method:
1. Choose high-quality soybeans, pour them into a pot and soak them in clear water for about 2-4 hours, then wash and drain the soybeans, remove the bad soybeans inside, and cook them in a pressure cooker;
2. While cooking soybeans, you can heat the pot, pour the flour and wheat bran into the pot, and fry until slightly burnt;
3. Take out the cooked soybeans, spread them evenly in the pot, then pour in the fried flour and wheat bran, add soy sauce koji into the pot, stir them evenly, then put the mixed soybeans into bamboo sticks, spread them with a thickness of about 2 cm, cover them and put them in a warm place indoors for about 24 hours.
4. When the surface of soybean is covered with yellow-green robes and the koji is exhausted, pour the soybean koji into a washed jar, add saturated salt water, sprinkle a thin layer of salt on it after the beans are completely submerged, and then expose the jar to the sun, and it will become sauce mash after about three months;
5. Soak the soy sauce mash in salt water for three times, and soak the mature soy sauce mash in salt water for three days at 1 time. The soy sauce was thick, reddish brown in color and fragrant in taste, and it was soaked for seven days in the last two times.
6. Mix the sucked sauce for three times, insolate for 10 day, precipitate, then add the boiling liquid of star anise, tangerine peel, fennel and clove, then add monosodium glutamate, white wine, brown sugar and edible salt (make the salt concentration of sauce reach 17%, about 5-8 kg of soy sauce), put it in a pot, and boil it.
In this way, a fragrant and delicious soy sauce is made, which is very simple.