material
Soybeans, salt and water.
manufacturing method
Carefully select soybeans, remove impurities such as bad and deteriorated beans, wash them with clear water, put them in a pot and add water to cook them. When the soup is clean, they can't be burnt. When 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 turn red. Then grind it into uniform bean paste with a meat grinder. Both dry and wet sauces are suitable, but if it is too dry, it will be difficult to reunite into fermented grains, which will affect the normal fermentation. If there is too much water, the fermented soy sauce will be too soft to form, and the fermented soy sauce core will be easily damaged by heat, moth and rancidity. Generally, the size of fermented soy sauce is 3 kg of dried beans, about 30 cm long, with a cross-sectional area of 20 cm 2, which is easy to ferment. Put the fermented soy sauce in a cool and ventilated place indoors to dry (about three to five days), and then wrap a layer of kraft paper outside the fermented soy sauce (to prevent corrosion of flies and insects, dust pollution, etc.). ) and put it in a cool and ventilated place. Fermented soy sauce can be stacked in layers for a long time, but it will take about a week to separate it with thin strips. To a certain extent, it is good to have white hair inside. Sauce will be served on April 18 or 28 of the lunar calendar. After removing the outer wrapping paper, carefully clean the sauce blank with clear 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 with full sunshine. In order to avoid the cold atmosphere, the sauce jar is usually placed on the masonry. Immediately, the sea salt was fully melted with clean well water according to the ratio of 2 kg of bean material and 1 kg of salt, and the sediment was removed and injected into the tank. The ratio of water to sauce blank is about 2: 1. Then cover the cylinder mouth with a clean white cloth. Raking begins in three days. Rake with a sauce rake (that is, point a board under a wooden stick) every day for about a month. Rake it once every morning and evening, about 200 times each time, 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 the sauce can be eaten when it 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, you should wear a "sauce jar cap" on the jar mouth. The traditional method of making rural sauce cap is to use local materials and weave a big straw hat with straw or reed stalks, which is both breathable and rainproof.
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