sauce dish in Northeast China is an indispensable delicacy in the dining table of rural areas in Northeast China, and this sauce is the essence. How did it come from?

In other words, many farmers make their own soy sauce every year, which is delicious and delicious, which is incomparable to the soy sauce bought in the city.

To make soy sauce, you must first choose the best soybeans. Picking soybeans is a time-consuming job. However, there is also an indigenous way, that is, use a kang table to cushion one end and pour the soybeans down on the table. The full ones will roll down first, and the bad ones will stay on the upper floor.

after the soybeans are filled, it will be the sauce. Boil a large pot of water in a large pot. After the soybeans go down, start to boil with strong fire, and then slowly slip with low fire. It will take about a day to cook. The ratio of water to beans should be appropriate, and it is not good to dry or dilute.

mash the well-soaked beans in a container, break them into rectangular pieces of sauce, wrap them in paper, and then hang them on a high place or put them on a shed pole, which is conducive to the fermentation of the sauce pieces, and then they will be fermented when they smell the smell of sauce floating all over the room.

unpack the sauce when you put it in, clean the white paste and green hairs from the sauce fermentation with water, break them into small pieces and put them in the sun to dry, and then take advantage of the hot sun to get out of the jar in the afternoon. Season with ginger slices and dried peppers, add melted salt water and stir.

After the sauce is put into the jar, cover the jar with a cloth to prevent the dust from falling, and allow air to breathe. Remove the foam at intervals and you can eat it. Many farmers can't eat without sauce dish.

And each family's miso tastes different, which is already a folk culture.