Carefully select soybeans, remove bad and deteriorated beans and other impurities, wash them with clear water, put them in a pot and cook them with water. When the soup is clean, they must not be burnt. When the beans are twisted by hand, they will be crisp and rotten. Turn off the fire and stew until the next morning, and the beans will be red. And then ground into uniform bean paste by a meat churn. Wet and dry sauce is suitable, and it is difficult to reunite into blanks if it is too dry, which affects normal fermentation; If there is too much water, the sauce blank will be too soft and difficult to form, and the core will be easily damaged by heat, insects and rancidity. Generally, the size of the sauce blank is 3 kg of dried beans, which is about 30 cm long and has a cross-sectional area of 20 cm 2, which is easy to ferment. Dry the sauce in a cool and ventilated place indoors until it is dry outside (about three or five days), then wrap a layer of kraft paper outside the sauce (to prevent the corrosion of flies and insects, dust pollution, etc.), and put it in a cool and ventilated place. The spacing between the blanks is about one inch. The sauce blanks can be stacked in layers for a long time, but separated by thin strips. It takes about one week to change the position of the sauce blanks and continue to store them as before. To a certain extent, it is good to have white hair inside. The sauce will be served on April 18 or 28 of the lunar calendar. After removing the outer wrapping paper, carefully clean the sauce blank in clean water and brush off all impurities on the skin; Then cut the sauce blank into as small pieces as possible and put it in a jar. The jar should be placed in front of the window where the sun shines fully. In order to avoid the atmosphere being too cool, the sauce jar should generally be placed on the masonry. Immediately, the large sea salt is fully melted with clean well water according to the ratio of 2 kg of bean material and 1 kg of salt, and the sediment is removed and injected into the tank. The ratio of water to minced sauce blank is about 2: 1. Then cover the cylinder mouth with clean white cloth. Raking began in three days. 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 take out the foam and throw it away until the foam on the surface of the sauce is completely removed. Rake every day, the sauce will become very fine, and you can eat it when the sauce is fat. In the meantime, we should pay special attention to avoid "covering the sauce head"-the sauce is fermented too hard to produce odor. In order to ventilate and prevent rain, a "sauce jar hat" should be put on the jar mouth. The traditional method of making rural sauce cap is to weave straw or reed straw into a big straw hat with local materials, which is both breathable and rain-proof. There are two ways to make northeast miso: one is to stir-fry beans, crush them and ferment them, and the other is to cook them and store them for fermentation. According to the old rules, it takes half a year to make soy sauce. After the autumn harvest, use a dustpan to winnow out soybeans without insects and smelly grains, wash them, and cook them in a large pot with charcoal fire. Stew for a night after the fire stops. The next day, the pot is uncovered, and the beans that have been simmered soft are rotten. Housewives put a square table on the kang, fished out the beans, put them on the table, kneaded them into balls, and then smashed them into a cuboid "paste block" with a width of 10 cm and a height of about 20 cm. After Salem, every family in the village will fall' 1 a few pieces of "hands with sauce". All the "pieces of sauce" that have been smashed are wrapped in paper and dried in the shade until the next spring. It's spring. Choose a sunny day, and housewives begin to "sauce". Because the steady and rising temperature can ensure the normal and rapid fermentation of Mucor in the sauce. Take out the fermented "sauce pieces", rinse them with warm water, chop them, add appropriate amount of water and large grains of salt, put them in the sauce jar, and wait for fermentation again-this process is called "adding sauce". The process of "dipping sauce" seems simple, but in fact it hides many skills and secrets. In the meantime, there are factors passed down from generation to generation, as well as factors of self-understanding, proper exertion and keeping pace with the times, such as frying beans, soaking beans, throwing beans, making sauce pieces, sealing sauce pieces, washing sauce pieces and pouring sauce. In this series of specific operations, the control of temperature, humidity and strength, and the selection of well water and tap water. The difference between iodized salt and non-iodized salt, the ratio of salt to water, etc., must be properly grasped and handled meticulously. When the above-mentioned series of tasks are completed one by one, in the first month or two, a patient person will be needed to sit by the sauce jar at least once a day to "rake" and "skim". After the full moon, it is necessary to "filter the sauce"-drag an iron mesh sieve, put it on the sauce jar, remove the "sauce pieces" that have not completely melted in the jar, and squeeze them over and over again with the sieve until all the "sauce pieces" in the jar are filtered into porridge, and cover the sauce jar with a cloth for about a week before serving.
The way to eat northeast miso is rich and colorful. Common eating methods are: egg sauce, minced meat sauce, fresh green pepper and hot sauce, onion sauce, little fish sauce, diced eggplant sauce, diced potato sauce, radish, diced sauce, mustard fried sauce and so on. < /TD>