material
1, 4 kg of soybean, 0.5 kg of flour, 0. 1 kg of wheat bran, 0/g of soy sauce koji 1 g, and saturated salt water.
2. star anise 1g, dried tangerine peel 2g, clove 3g, fennel 1g, monosodium glutamate 2g, white wine 0. 1g and brown sugar 0.3kg ..
working methods
1, raw material treatment. Select high-quality soybeans, pour them into a tank or pool for soaking for about 2-4 hours, wash them, drain them, and cook them in a pressure cooker; Stir-fry the flour and wheat bran in a pot until they are slightly brown. Soy sauce, vinegar, delicious, soy sauce, soy sauce, aged vinegar, rice vinegar, balsamic vinegar, Beijing Zuohe Food Co., Ltd.
2. Vaccinate. Soybean clinker is reddish brown with a slight bean flavor. After cooling, mix flour, wheat bran and soy sauce koji evenly.
3. Create music. Inoculate and mix bean materials evenly, put them in a bamboo dustpan for 2-3 cm, cover them, and put them in a warm place indoors to make koji. After about 24 hours, the feed temperature increased and the surface of soybean grains was covered with white hyphae. At this time, divide the beans into several pieces and turn them over with a shovel. Open the lid in about 24 hours, about 5 hours 1 time. The surface of soybean grains is covered with yellow-green spores, which has normal flavor and no other peculiar smell. (The above time varies with the ambient temperature and is influenced by the growth of strains. )
4. Fermentation. Pour the soybean koji into an jar or jar, add saturated salt water, and cover the surface with a thin layer of salt particles until the soybean particles can be submerged by pressing hard with your hands.
5, sun exposure. Put soybean koji in the sun, and after 1-3 months of natural sun exposure, it is mature sauce mash.
6, drenched with oil. Add salt water to soak the mature soy sauce mash for 3 days, and the sauce juice is thick, reddish brown in color and fragrant in taste. Then add salt water to soak for 7 days and suck out the soy sauce. Add salt water for the third time for 7 days, and then suck out the soy sauce.
8. Prepare the finished product. Mixing the suctioned sauce for three times, insolating for 10 day, precipitating, adding the boiling liquid of star anise, tangerine peel, clove and fennel, and then adding monosodium glutamate, white wine, brown sugar and salt to make the salt concentration of the sauce about 17% (about10-10)
Practice of homemade soy sauce II
material
Mildew broad beans, water, salt and white wine.
working methods
Step 1: Buy moldy broad beans in the market or online. This moldy broad bean is sold in many markets in summer, especially in small cities, where it is usually one or two yuan a catty. Where you can't buy it, you can buy it online. I searched for "moldy broad beans" or "moldy broad beans" in Taobao, and they were actually sold.
Step 2: Wash the moldy broad beans with clear water, then put them in a big pottery pot, add water and salt, cover the broad beans with water, and expose them to the sun for a while without covering. After the petals of broad beans are softened, they should be divided into several clay pots, and then water, salt and white wine should be added respectively. In our family, liquor is added with 30 kilograms and 5 kilograms. In my hometown, some people add brown sugar or something to look good, but my family never adds those things. Anyway, soy sauce tastes quite pure. In principle, it is best to be exposed to the sun without covering it, but now the pollution is quite large, and dust will enter without covering it, so we cover it with glass.
The third step: exposure, this link is very important, you must find a place where you can completely expose yourself. My family has a terrace, so we do it on the terrace. However, there is not much sunshine in Chengdu, and soy sauce is not very fragrant after three months of drying. It has started to taste delicious this year. In my hometown, my mother put the jar on the roof of someone else's house to dry, which is the best and can be fully dried. It usually takes three months to do it. In the process of drying, stir the jar with a spoon in the early hours of a few days and stir evenly. I often taste this taste. If it is too weak or too sour, I will add salt in time.
Step 4: After the soy sauce is dried, take out the broad bean petals and throw them away. Soy sauce is fermented in a pickle jar. Always remember to change the water in the jar. The water in the jar won't dry. When soy sauce is dry, it will frost and go bad. Soy sauce has been put in water for a long time, and it will not go bad for many years, and the more it is put, the more fragrant it will be.