The raw material of small soy sauce pieces in Northeast China is pure soybeans, and one kilogram of soy sauce pieces is made of 5 kilograms of dried soybeans. After separation, the weight is between 4 kilograms and 6 kilograms, about 5 kilograms, and a piece of soy sauce chopsticks is drained with water 10 kilogram (if the sauce is dried, you can add about 1 kilogram of water) and salt 1.6 kilograms (no standard grain salt).

When making, clean the sauce chopsticks, break them into small pieces, dry them in the air for about half an hour, put them into the jar, add salt and water, and beat the salt in the first two days. You can soak them for three days, twice a day, once in the morning and once in the evening. You can beat them once every two days if you want to send the jar, and you should keep raking the big sauce jar after sending it, to prevent the sauce from getting hairy and stale.

How to preserve northeast sauce pieces

1, put it in the refrigerator. Northeast Dakuai sauce is generally made of meat, so it is a better preservation method to store it at low temperature. Specifically, it can be stored in the refrigerator and steamed when it is ready to eat.

2, dry storage, dry storage is also a better storage method, the degree of drying is recommended to be hard, so that it can be stored for a long time, just after drying, don't put it in a bag immediately, first spread the heat.

3, because if it is stored without heat dissipation, it is easy to generate moisture, so the seal is particularly easy to break. It is recommended to pack it in a fresh-keeping bag, which is clean and hygienic.

4, the storage place must be dry, otherwise it will be particularly easy to break down, low-temperature ventilation and dry storage is the best, generally it can be stored for about two months without accidents.