Soy sauce, also known as bean paste and bean paste, is a traditional delicacy in China. No other raw material can develop such rich ingredients as soybean. A tofu family alone can cook thousands of tables. Protein, a plant rich in soybean, is the easiest source for people to obtain protein. The soy sauce brewed over time has a unique taste.

Homemade soy sauce

(1) Choose soybeans with full grains, wash off impurities and dust, pick off residual beans floating on the water surface, soak them in clean water for 12 hours, and steam them in a steamer. Soybeans are intact, but they will be crushed by a gentle pinch;

(2) Dry soybeans naturally, add flour and stir evenly, so that each soybean is evenly coated with flour, spread it in a dustpan with a thickness of 3 cm, wrap the dustpan up and down with cotton cloth, put it in a dark and humid place and put it overhead at the bottom. In the meantime, touching the surface of cotton cloth with your hand indicates that it is fermenting, and deep yellow bacteria can grow in five days, and it is the sauce cherry when it is dried outdoors;

(3) Soak salt water in warm water, put 500 grams of beans in the proportion of 100 grams of salt, let it cool, find a jar without oil stains and raw water, put the beans in the jar, pour salt water, stir well, seal the jar mouth, and expose to the sun. 1 month later, the sauce will become mushy and can be eaten in cans.