Hello.

Home-made soy sauce is complicated and difficult to make.

The simpler one is the northern salty soy sauce.

The specific method is:

First, get the raw materials of high-quality soybeans, flour, and salt according to your own needs.

1. Steamed beans

Soybeans (both spring soybeans and autumn soybeans can be used) for brewing soy sauce must first be soaked in water to enlarge. The soaking time must be appropriate. It is necessary to maximize the absorption of water by the protein in soybeans, and to prevent the protein from being destroyed by soaking for too long and becoming sour. When soaking in water, put the soybeans into a wooden barrel or tank and add 100% of water. Usually, soak the soybeans for 1 hour until the bean skin becomes wrinkled. Then pour it into a basket, drain off the water, and place it in a steaming bucket. After the water boils, steam it for 4 to 6 hours.

2. Fermentation

After the steamed soybeans have cooled, spread them on a bamboo fence and send them to the room for fermentation. The room should be sealed, and several wooden shelves should be set up to facilitate the installation of bamboo fences. The temperature should be above 37°C. If the room temperature is not enough, charcoal or coal fire can be added to increase the temperature and promote fermentation. Fermentation time is 6 days. After entering the room for 3 days, turn and stir once to make it ferment evenly. After fermented soybeans, when yellow-green aspergillus and yeast appear on the surface, take them out and pour them into a wooden barrel or tank. Add clean water at a ratio of 100 kilograms of soybeans and 40 kilograms of water and stir to make it absorb enough water and remove the remaining water. After pouring it out, put it into a bamboo basket and cover it with cotton cloth. Then place it indoors at a temperature of 37 to 38°C to continue fermentation. After about 8 hours, when the beans feel hot when you insert your hands into them and smell the aroma of soy sauce, you can stop the fermentation.

3. Brewing

Put the fermented soybeans into wooden barrels for brewing (the wooden barrels or tanks used for brewing must be sealed on the top and have an outlet on the bottom. oily eyes). The brewing formula is: 100 kilograms of soybeans, 30 kilograms of salt, and 40 kilograms of water. The specific operation is: put a layer of soybeans, sprinkle a layer of salt, pour water once, and put them into the bucket or tank alternately, with the top layer being salt. Then cover the barrel or cylinder lid and seal it with kraft paper.

4. Oil extraction

After 4 months of brewing, remove the cork from the oil outlet hole and put on a net made of nylon silk for filtering. Then, the salt water (100 kilograms of clean water plus 17 kilograms of salt) is rushed into the bucket or tank in 5 days, and the soy sauce flows out from the oil outlet. Generally, 300 kilograms of soy sauce can be brewed from 100 kilograms of soybeans. The resulting soy sauce is usually sweetened with syrup. The method of making syrup is as follows: add 4 kilograms of water for every 100 kilograms of sugar, and cook over high heat until the color is black, no sweetness and slightly bitter. The amount of sugar used per 100 kilograms of soy sauce is 12 kilograms. The syrup is filtered and stirred in.

5. Exposure

Pack the soy sauce in a cylinder and expose it to the sun for 10 to 20 days before it is ready for market. However, it should be noted that when exposed to the sun, it can be placed in the open air at night on sunny days to allow it to receive dew; the tank surface must be covered when it rains. Generally, it is 10 days in the summer and 20 days in the autumn and winter. If you find maggots or a layer of white mold on the tank, you should pick it up and throw it away. This is relatively simple.