However, we should know that all sauces need to be fermented, and this sweet noodle sauce is no exception. When cooking, some people can't accept this fermentation, because the state of fermentation is a bit less beautiful. But the fact is that fermentation is necessary for any sauce we eat, so don't worry too much about it.
In fact, this homemade sweet noodle sauce is not divided into urban and rural areas. The only disadvantage of the city is that there may not be so much room for these things, and there will be an unpleasant taste during the fermentation process. So what we focus on here is rural self-control. Of course, you can do it yourself in the city, as long as you arrange your own place.
We mainly talk about the ingredients and proportion of this sweet noodle sauce, and then talk about the specific operation method. Of course, this is not a recipe written in a book, but some rural life experience and people's continuous improvement. For example, black sister-in-law learned from her grandmother when she was a child, and she has been eating her own sweet noodle sauce since she grew up, including most other sauces.
Today we mainly talk about sweet noodle sauce.
The ingredients for making sweet noodle sauce are relatively simple, with only three things: steamed bread, salt and water.
Any family can take it out casually, because these three things are also necessary in our lives. Of course, the south may not rely so much on steamed bread, and the north eats steamed bread every day.
But we need to pay special attention to the fact that this steamed bread needs to be steamed by ourselves, not the steamed bread we bought in supermarkets or places where vegetables are sold. It's not that their steamed bread is not hygienic or anything, because this steamed bread with sweet noodle sauce is special, so it has to be steamed by itself.
What's so special about this steamed bread? That is, we can't use yeast when steaming this steamed bread. The specific reason is that yeast itself is used for fermentation, which will conflict when making sweet noodle sauce in the future. In fact, we are similar to making yeast in the process of making sweet noodle sauce. If there is yeast in it, this will lose its original function.
In addition, this water will not be used immediately, because the production process takes time, and water will be used later. To be precise, water will be used in the last step after these steamed buns are fermented, and cold boiled water should be used.
Needless to say, salt is just our usual iodized salt. There is no special requirement for this.
Let's talk about the specific proportion of the three ingredients. What we are talking about here is the proportion of five kilograms. If you can't do so much at home, you can reduce it according to the proportion of ingredients.
The three kinds are as follows: 5 kg of steamed bread, 0.6 kg of salt and 5 kg of cold boiled water.
After talking about the proportion of ingredients and materials, let's talk about the specific practice.
In the specific operation method, we must first cut the steamed bread made of whole wheat flour into small pieces. This whole wheat flour means that yeast is not mixed when steaming steamed bread. As we have said above, we will not repeat it here. Small pieces can be the size of a finger's belly, and should not be too big, because we will talk about a situation that needs to be crushed later. Too big will take some trouble, while too small is not good for self-fermentation. Of course, this depends on personal feelings, not any special rules.
Cut these steamed bread without yeast and put it on something we have prepared in advance, which can be clean paper or wooden board. Note that it is not one layer, but several layers, the thickness is more than ten centimeters, so pile them together, and then cover them with paper. There needs to be a layer of insulation on the paper, which can be a quilt or something. In short, it is necessary to keep a certain temperature inside.
Just wait after this, and let these steamed buns ferment naturally. The exact time is uncertain, because the temperature in different places is different, but we can look at those steamed buns. After the mycelium grows green, the fermentation is finished and we can move on to the next step.
At this time, we put these fermented steamed buns, salt and water into containers that we have prepared in advance, cleaned and sterilized. It is more convenient in rural areas, and there are all those small tanks. I don't know what is going on in the city, but Black Sister-in-law doesn't live in the city.
After putting it inside, we need to stir it once, in order to fully mix the fermented steamed bread with salt and water, and then cover it. Note that what we are talking about here is not a completely covered cover. It is better to cover it with window screen or gauze and be solid, because it needs ventilation, and there is no ventilation condition after it is completely covered.
After finishing these, it is not enough, but it should be stirred every day, once in the morning and once in the evening, for several days continuously, in order to let the inside ferment again, usually for about a week, and it can be eaten directly after a week.
Write at the end: finally, we need to explain that the number of days of fermentation and the number of days of final stirring fermentation will be different due to the difference of temperature in different places. The number of days we are talking about here is not a specific rule, so we should judge for ourselves. In addition, what we are talking about here is not a strict textbook practice, but a long-term experience summary in rural areas. But in any case, it's always safer to do it yourself than to buy it, and it also saves money. At least some people are lazy and don't care about it, and what they hate most is that they can buy food.