Dry yellow sauce refers to soybean paste, also known as yellow sauce, soybean paste, the northern region of China called dashi. Soybean paste is produced from soybeans, flour, salt and water, and is made through the process of quenching and fermentation. Soybean paste is a commonly used cooking raw materials, suitable for popping, frying, burning, mixing and other cooking methods.

The main raw materials for soybean sauce are soybeans, flour, salt and water. Raw material soybeans require dry, no mold deterioration phenomenon. Sauce flour, generally with ordinary standard powder, requires no mold and deterioration phenomenon. Salt requires white color, high chloride content. Water should meet the national drinking water health standards.

Expanded Information

The earliest brewing of sauce was in the Western Han Dynasty. Shi You in the era of Emperor Yuan of the Western Han Dynasty recorded it in the "Rush to the Chapter". From the ancient records and notes, it can be seen that homemade soybean sauce is brewed from soybeans and flour. Soybeans contain mainly protein and flour contains more starch.

Protein and starch at the same time, more suitable for a variety of beneficial mold reproduction, the bacterium produces a large number of various enzymes, so that the raw materials in a variety of nutrients, fully decomposed and generated a unique flavor of soy sauce. Therefore, the Han Dynasty people to soybean and flour as the raw material of soybean paste is a scientific reason. Sauce is divided into two categories of soybean sauce and sweet flour sauce, made of wheat flour called sweet flour sauce; made of soybeans called soybean sauce.

Baidu Encyclopedia - Homemade Soybean Sauce

Baidu Encyclopedia - Soybean Sauce