The practice and key points of success of homemade soy sauce and watermelon soy sauce are illustrated with examples.
Raw materials: 5 kg of dried soybeans, 0.5 kg of salt/kloc-0, and 0.5 kg of cold boiled water/kloc-0.
Accessories: ginger, garlic, dried Chili noodles, pepper powder and other seasonings.
Step 1: Boil the soybeans.
When making soy sauce, choose clean and mildew-free soybeans. After cleaning, soak soybeans in clear water overnight and cook them in a pressure cooker or a common pot the next day.
Step 2: Cover the beans with soy sauce.
Take out the cooked soybeans and control the water until the soybeans stop dripping. At this time, you can take a proper amount of dry flour and sprinkle it on soybeans and mix well. The best dosage of dry flour is that each soybean is covered with a layer of flour, but there is no excess dry flour.
After being coated with flour, put the soybeans in a clean woven bag and put them in a warm and unventilated place. When the temperature is low, cover it with hay or cotton skin to keep the temperature and let the soybeans ferment naturally.
The practice and key points of success of homemade soy sauce and watermelon soy sauce are illustrated with examples.
Soybean will grow white hair after a few days of fermentation. At this time, turn the chopsticks once a day to let the soybeans breathe.
The practice and key points of success of homemade soy sauce and watermelon soy sauce are illustrated with examples.
White hair will soon turn into yellow-green hair.
The practice and key points of success of homemade soy sauce and watermelon soy sauce are illustrated with examples.
After about 1 day, all beans will grow yellow fimbriae.
At this point, the process of covering beans with soy sauce has been successfully completed. Take out the covered bean paste, dry it and put it away. This is how to make soy sauce. Then pay attention to the weather in recent days. If there are continuous sunny days, you can start drying the sauce.
Step 3: Sun soy sauce.
1. It is best to use a clean porcelain basin for drying soy sauce. The area receiving sunlight is relatively large and the depth is relatively shallow, so drying is faster and easier to succeed. I use a glass jar, which is inconvenient.
2. Prepare cold boiled water and salt according to the amount of dried soybeans, and then prepare seasonings such as Jiang Mo, minced garlic and dried Chili noodles according to your own taste. Friends who don't like to add seasoning can also leave it alone.
The practice and key points of success of homemade soy sauce and watermelon soy sauce are illustrated with examples.
3. Rub the dry sauce into granules, sift off the fallen powder, put it into the prepared porcelain basin, add salt and cold water and mix well. If you like to add seasoning, add seasoning and mix well.
4. Cover the porcelain basin with a piece of gauze with good light transmission performance to prevent insects such as flies from running into the porcelain basin to urinate or lay eggs, and then put the porcelain basin in the sun for about 1 month. At this time, you will smell the pure sauce, and the production of soybean sauce will be completed.