The soy sauce dipped in vegetables in the northeast is particularly delicious.

Let me share my method of making northeast miso.

select materials

Choose soybeans, and pick out rotten soybeans and germinated soybeans that are shriveled.

Fried

After picking soybeans, you don't need to clean them, just fry them, because it is a waste of time to dry water after cleaning, so cleaning after frying saves time and effort.

Don't put oil in the middle of the pot, put the soybeans in, stir fry constantly, and take them out of the pot after the color becomes darker and a little burnt.

At this time, you can wash the fried soybeans on both sides with clear water.

Boiling

Put water about three times the amount of beans in the pot, and put the cleaned soybeans after boiling.

Cook on low heat for an hour. Stir frequently at this time to avoid sticking to the pot. If the water is almost dry, you can add some hot water.

Make sauce pieces

At this time, the cooked beans are fished out, put into a basin and crushed with a rolling pin.

After crushing, it should be compacted to form a square block. If it is not too dry, you can add some boiled bean soup in a proper amount, but don't add too much. If it is too thin, it will not form.

ferment

After making the pieces of sauce, let them dry for a day.

Wait until the surface is dry.

Then you can wrap it in kitchen paper and put it in a ventilated and warm place (about 20 degrees) for fermentation.

During this period, white hairs will grow on the pieces of sauce, which means that there is no need to worry about the success of fermentation. If it is green, it can be thrown away.

Xiajiang

Sauce can only be served on the eighth, eighteenth and twenty-eighth days of the fourth month of the lunar calendar. I don't know why, but my elders say so.

Do it according to the old rules. Two days before the sauce is placed, take out the sauce pieces and brush them clean with a brush under running water.

Then use a rolling pin to smash the sauce pieces, and dry them after smashing.

Then burn 10kg of water, put 1500g of salt into the water, boil it, let it cool and then pour it into the cylinder.

Add the smashed pieces of sauce and stir well.

Cover the cylinder mouth with gauze to prevent dust and foreign matter from falling into the cylinder.

Put the jar in a ventilated place and wait for a month before eating.

So the northeast miso is ready.

In any case, soy sauce is not of high grade. However, miso is an indispensable thing in Jilin, just like pepper is in Sichuan. Every northeast person has a unique approach to sauerkraut and soy sauce, and they all have a unique taste and emotion.

As the nursery rhymes say, "if the soybean is smashed into a square, the cellar in the jar will become a hundred times fragrant;" Dip in vegetables, mix vegetable soup, and scoop up a spoonful of oily. "

Northeast miso tastes domineering! Salty and smelly. When it's sauce season, the wind is filled with overwhelming fragrance.

Eating vegetables raw is the patent of the northeast people. No matter how advanced the banquet is, a plate of sauce dish is indispensable for eating Northeast cuisine. Northeast people's homes, especially in rural areas, used to have a big sauce jar in front of every house or in a small yard. The sauce jar was fired in a nearby tile kiln. The mouth of the sauce jar was covered with white cloth or tofu cloth, and the corners were tied with red cloth strips and screw caps. Finally, the "sauce jar hat" was woven with reeds.

Life is good. After eating all kinds of delicacies, it is rare to find the flavor of sauce dish. Northeast miso has a high position in the hearts of the northeast people, and it is indispensable in spring, summer, autumn and winter. Every meal without miso is like a shortcoming, and it has its own way of eating.

Soy sauce has a wide range of functions. For example, cooking fish, in the customs, in the south, where people never use soy sauce to cook fish. But in the northeast, "fish in soy sauce" has almost become a wonderful flavor dish for ordinary people.

So is being a toad. Southerners can't cook frogs and bullfrogs with soy sauce, which is both elegant and popular, but in the northeast, toads and wood frogs (of course, they are artificially raised) can only be stewed with soy sauce to eliminate their fishy smell and taste very delicious.

First of all, eat sauce dish with good sauce. Sauce dish's sauce is northeast soy sauce. This sauce is exquisite.

First, there must be good soybeans. Second, we need to work hard.

Laying sauce is not a simple project, and it will take several months from the beginning to the completion, not including raking once a day after completion. It must be made in strict accordance with traditional procedures, otherwise it is common to make a jar of stinky sauce.

First of all, stir-fry beans, and measure clean soybeans according to the size of the family. Soak the beans in water, take them out and put them in a large pot. After adding water and boiling, the fire will continue until the beans are smooth. Next, use a small hand mill to pull a large pot of cooked beans into powder, and then throw the sauce pieces while it is hot.

The smashed pieces of sauce weigh two or three kilograms each, and are placed in places where people are not easy to touch. Cover the newspaper to avoid falling dust, and the work of making sauce is over. The temperature is generally kept between 18 and 20 degrees for fermentation.

During the period, white hairs will grow on the sauce pieces, which is because of fermentation. If it doesn't grow, it means that the sauce pieces are not fermented and can't be made into big sauce.

The sauce is usually served in May, when the temperature rises gradually. Wash the sauce blank before adding the sauce, cut it into pieces, put the beans into the sauce jar according to the ratio of 2 kg of beans and 1 kg of salt, then melt the salt with water and inject it into the jar. And the sauce jar is placed in the sunlight to cover the jar mouth. It takes several months to rake with a sauce rake every day until it hits the sauce. Good sauce, mainly beans. To make northeast soy sauce, you must use northeast soybeans.

During this period, you must pound it with a sauce pestle (made of wood) from bottom to top several times every day. At first, there will be small pieces, which will gradually melt away, and it is called: beating sauce. The fermented sauce began to stink. When I was a child, I held my nose and beat the sauce, but I gave up after a few times ...

A month later, the sauce is ready. The sauce just made is thin and mushy, whether it is raw sauce dipped in green vegetables or fried sauce, the concentration is just right.

Make egg stuffing (green pepper, eggs and soy sauce)

noodles served with soy sauce

Delicate, smooth and elastic noodles are eaten together with fresh, sweet and sour sauce, which is fragrant and tender, fragrant and refreshing;

Sauced eggs

Soft waxy eggs, fried chopped green onion and mellow sauce make people's appetite increase greatly, and they can eat one more bowl of rice!

Stewed fish in soy sauce

When stewing, you must add potato chips and small red peppers. The small fish will be stewed until the bones are crisp and rotten, and the same stewed potato chips will be so delicious that even the tongue will be swallowed together ...

also

Rice buns, dried tofu rolls, green onions dipped in soy sauce, bean curd stewed in soy sauce, eggplant stewed in soy sauce, fried pumpkin slices in soy sauce ...

Sauced eggplant

Meat sauce, egg sauce (mixed noodles or with sauce dish)

（ss）

Northeast soy sauce is mainly soybean, but also corn and soybean, and the practice is different. Mainly talk about the family pure soybean sauce, the lunar calendar is in February, the selected soybeans are washed and soaked, and it is appropriate for the soybeans to be full of water. Boil in a large pot until it is twisted into mud by hand. Now, they are all minced with a stuffing machine, made into 20 cm blanks, and slowly fermented at 10 to 15. The temperature should not be too high, which really stinks the sauce. Moreover, the sauce blank is too hairy and the middle is black and gray, so the sauce blank can't be used basically and can't be fermented again. Turn it over several times during the period. When the surface is air-dried, wrap it in clean paper and store it in the place from 10 to 15. Turn it over during the period. Wait until April of the lunar calendar (choose the date according to the geographical location of your home, mainly the temperature in the past month, and don't exceed 20 cylinders during the day. ) The sauce blank has been made, clean the surface, open it to dry, choose a sunny day and put it in a well-lit place, add water, add 3.5 ounces of salt to a catty of beans, cover it with cotton white cloth, and pay attention to rain protection. After a few days, the sauce will start to ferment for the second time. Turn it once or twice a day with a sauce rake and skim off the floating foam. It can be eaten after one month. The knowledge of making sauces is also great. A housewife is actually an expert. Some people will never make sauces all their lives. Some people do, and it will be bad for two years. Whether the sauce is successful or not, the weather, experience and timing will affect the quality. Ten cooks make sauces, and five succeed, and their tastes are also different. Let's try it! Strive to be a good housewife and a good man!

I have been watching my mother make big sauces since I was a child. In high school, I replaced my mother to make big sauces at home. It has been maintained until now, and it has been mislaid every year. My approach is:

1. Buy soybeans in February every year, and pick out stones and rotten beans.

2. Wash and remove the prepared soybeans, put them in a pot and add water. The water will overflow about three fingers of soybeans, put them on the stove and smash them (twist them into mud by hand), and then let them cool down.

3. After smashing the smashed and air-cooled soybeans with a blender (or chopping them with a kitchen knife), make several cuboid pieces (sauce pieces). When the skin is slightly tight, wrap them tightly with paper and put them in a cool and ventilated place.

4. Every year, the eighth, eighteenth and twenty-eighth day of the lunar calendar is the day when sauce is served. On the first day of the sauce, peel off the paper of the sauce pieces, wash the sauce pieces, break them into pieces and put them in the sun. Get up early the next day (when the sun didn't come out) and put the sun-dried pieces in the sauce jar for three days. On the fourth day, when the sun doesn't come out, boil enough salt water (the salt is tasted in advance), pour the boiled salt water into the tank with filter cloth while it is hot, and start to rake every morning for another three days, and throw away the stolen goods.

In this way, rake once in the morning and once in the evening every day, and the sauce will be light yellow in about 20 days, so the sauce is ready to eat. At this point, the rake can't be interrupted twice a day, morning and evening. This is how I serve big sauce every year.

Northeast soy sauce is a necessary condiment for every household. Every household used to have a jar, and it was basically eaten for one year after it was cooked. It was very delicious to match with sauce dish, eggplant with sauce, Chili sauce and egg sauce. Now some condiment companies have industrialized the sauce in Northeast China, such as Haitian soybean sauce.

First, stubborn beans

Every year around February of the lunar calendar, the sauce is simmered. Soak the dried soybeans in water for about 4 hours, then put them in the pot with cold water, simmer and stew until they are red and yellow. At this time, the soybeans taste very good.

Second, dry and smash

Take out the pickled soybeans, dry them, and crush them with a blender. In the past, the traditional practice was to grind them with a small mill until the soybeans became soft, and make them into a long square of 5 kg beans.

Third, fermentation

Seal the prepared sauce blocks with paper boxes or kraft paper, and ferment naturally for about 2 months. By April of the lunar calendar, fermentation naturally matures.

Fourth, the next sauce

Clean the mold outside the fermented soy sauce, air-dry it for one night, mix the soy sauce jar with salt water, 1 half a catty of salt and 1 half a catty of water, and break the soy sauce into small pieces and put them into the jar to melt naturally. Cover it with gauze, bask in the sun, and never enter rain or cold water.

Five, hit the sauce jar

Three days later, hit the sauce jar with a sauce rake, and skim the floating foam twice a day, once in the morning and once in the evening, each time 100, and it will take one month.

The new sauce just made is very delicious. It is enough to mix cucumber dishes and soak a bowl of white rice.

I am from the northeast. When I was young, I witnessed the whole process of my mother making soy sauce. Later, I got married and made soy sauce myself. Although the methods are the same, the tastes are often different. I still miss grandma's big sauce.

Boil soybeans on the twelfth lunar month or February every year. Wash the soybeans, put them in a pot, add water and boil them. The amount of water is no more than 5 cm for soybeans. When the soybeans are very rotten, make sure not to paste the pot and stop the fire. If there is still a certain amount of water in the beans, make a hole in the center of the pot and use a strainer and a rice spoon to skim the water out, and then mash the beans while they are hot. I sometimes pound it with a beer bottle or a rice spoon. And then smashed into a cuboid sauce. Wrap the sauce pieces with clean paper and then hang them in a suitable place in the house. The sauce pieces are willing to be made at a better temperature and humidity. Wait until April of the lunar calendar, when the sauce falls. Break the sauce pieces, wash them and dry them. Put the sauce pieces and salty salt into a clean jar according to the ratio of two and a half kilograms or two kilograms of dried beans and one kilogram of salty salt, and fill them with boiled water. Cover the sauce jar with clean cotton cloth, put it in the place where solar energy shines, and hit the sauce jar every day. After a month, the delicious sauce can be eaten.

Ingredients: soybean, salt and water.

First, the soybeans are cooked in a pan, and then they are crushed with a meat mixer. It is not particularly broken, and there are more than half of them.

Make it into two cubes and put it in the sun. Dry each face into a shell. In fact, the middle is still soft. When all six faces are dried, put it on a paper bag for a while (the inside is basically dry) and wait for fermentation.

There used to be a special day when the sauce was placed. You can make the dried sauce into small pieces whenever you want. You will see a lot of green hair, that is, long hair. Put it in the jar and put water and salt (taste it). Cover it with fine gauze and put it in the sun (so that the sauce will ferment).

Finally, you need to use a sauce rake every day (that is, a board is ordered under a wooden stick) to pound it every day (be sure) and throw away the foam. Every day, the sauce will become very thin.

You can eat it when the sauce is cooked.

Northeast miso is the best, and there are many ways to make it. Let me introduce the most simple way to make miso, also called bean paste. First of all, prepare a jar, which can hold 10 Jin of soy sauce, brush the jar clean, dry it and prepare it for later use.

8 kg of soybean, 3~4 kg of refined salt, and 8 liang of soy sauce baking powder. Get up in the morning, soak the soybeans in water, pour them into the pot at night, boil them, cover them, and let them stay overnight.

Open the pot the next morning, and the soybeans are a little red, which is the best. Grind the soybeans with a meat grinder, put in refined salt, put in baking powder, and stir them with your hands. After stirring, put them in a jar and seal them.

A month later, when the bean paste is fermented in the jar, you can eat it. This is the simplest way. When making big sauce, you can put some peanuts, sesame seeds and soybeans and cook them together. The big sauce is better.

Pay attention to the soy sauce baking powder, which is a yeast that is cooked with soybean flour and corn flour in a pan, held in water and fermented.

Make northeast miso in February every year. It is not too late to do it now.

The first choice is to wash the soybeans and put them in the pot and cook them with water. Add more water to avoid burning the pot. When the beans are pinched by hand, they will rot. Turn off the fire and stew for one night. Remove the beans for later use.

Then use a meat mixer to turn the beans into mashed beans. The wet and dry conditions of bean paste are suitable, and excessive dryness affects the normal fermentation of sauce blank; If there is too much water, the sauce blank can't be formed, and the core of the sauce blank is easy to be damaged by heat and insects, that is, it is easy to go bad.

The size of the sauce blank is generally made into the size of a lunch box, and it can be changed by enzymes that are easy to ferment. Put it in a cool and ventilated place indoors and air it until the outer skin of the sauce blank is dry. (about 3~5 days), then wrap a layer of kraft paper or newspaper outside the sauce blank (to prevent flies and insects from corroding, dust contamination, etc.), and put it in a cool and ventilated place, with the distance between the sauce blank and the sauce blank about one inch. It takes about one week to change the position of the sauce blank, turn it over and continue fermentation. To a certain extent, it's only good to have white hair inside.

Sauce is served in April of the lunar calendar. Remove the newspaper, clean the sauce blank and brush off the skin-Mao Mao; Then cut the sauce blank into small pieces and put them into a clean oil cylinder.

The sauce jar should be placed in a place with full sunlight, and the bottom of the sauce jar should not be in direct contact with the ground.

Put half a catty of salt into a catty of dried beans, and weigh the salt for later use.

The ratio of minced sauce blank to water is1:2. Weigh the water for later use.

Mix salt and water, fully melt, and then put the salt water into the sauce jar. That is, the ratio of sauce residue to salt water is1:2.

Then cover the cylinder mouth with clean white cloth. Raking began in three days. Then rake with a sauce rake (that is, a board is ordered under a wooden stick) every day for about a month. Rake once every morning and evening, about 200 times each time, and throw away the foam. Every day, the raking sauce will become very fine, and you can eat it when the sauce is made. Here, we should pay attention to the odor caused by excessive fermentation of the sauce. In order to ventilate and prevent rain, a big straw hat should be covered on the cylinder mouth, and straw or reed straw should be woven into big grass, which is both breathable and rain-proof.

Northeast miso is a food with local characteristics, and it is an essential food on almost every table of northeast agricultural products. Now it is simple and clear to summarize the sauce making process as follows: frying, steaming, separating, cooking and drying. Stir-fry: start to make sauce at the full moon every year, stir-fry the soybeans until they are cooked, then soak them thoroughly in the pot to make sauce embryos and put them in a cool, dry and ventilated place. In April, the temperature rose, and when the sun was shining, the sauce became hot. Firstly, the separated sauce embryo is crushed and put into a jar, and the ratio of sauce to salt is three to one. The salt is melted with boiling water and poured into the sauce jar, and the degree of dryness is determined by yourself. Then seal the cylinder mouth with Buffon to prevent flies from entering and maggots. Put the sauce jar in the sun to dry. Open the sauce jar at noon every day, stir with a special sauce crawler for about half an hour, and scoop out the sauce foam at the same time. After more than a month, the authentic northeast miso with delicious color was made.