Tools/raw materials
Soybean/soybean
Salt, water
Brief Introduction to the Processing Technology of Northeast Soy Sauce/Peasant Sauce
Northeast soy sauce is very time-sensitive. Generally, soy sauce is made twice a year, once in the twelfth lunar month, once at the end of the month and early February, and the time for soy sauce is also eighteen or twenty-eight.
First, put the prepared soybeans into water to foam, and the soaked beans will swell all over and burst the skin. Then, pick out the bean skin and wash the beans.
Make a fire in a big pot, and put the soaked beans and water into the pot. There should not be too little water to avoid bottom paste and too much water, so that the soaked beans will be thinner. You can add less water in the middle, pay attention to the heat, and add some water when it is burnt. When the beans are cooked, they will turn red, which means that the better the beans, the more fragrant the sauce will be.
Wrap the sauce with clean cotton paper and wrap it around the thread to prevent the cotton paper from cracking.
Then put the wrapped sauce pieces in a slightly warmer place for fermentation.
Not too hot, so the sauce will be too dry and won't ferment. It can't be too cold, so the sauce won't get fat.
Generally, the sauce pieces will ferment for two months, and the made sauce pieces will have a pungent taste. At this time, the sauce pieces can be opened and cleaned.
Because the sauce is fermented, mold often appears, so if you see mold, don't be afraid, it's normal.
After brushing the sauce with a brush, break it into small pieces and dry it. Dry it, don't store water.
After the fragments are put into the jar, they need to be fermented. At this time, we should pay attention to making a sauce jar with a sauce pestle every day. That is to say, the mixture in the jar should be stirred repeatedly every morning to make the impurities in the sauce float on the water surface, and then the foam and black acrobatics floating on the water surface should be skimmed with a spoon, so that the final sauce is the cleanest and most fragrant.
After the fragments are put into the jar, they need to be fermented. At this time, we should pay attention to making a sauce jar with a sauce pestle every day. That is to say, the mixture in the jar should be stirred repeatedly every morning to make the impurities in the sauce float on the water surface, and then the foam and black acrobatics floating on the water surface should be skimmed with a spoon, so that the final sauce is the cleanest and most fragrant.
The sauce jar should be covered with a piece of cloth, which should be air-permeable and ash-impermeable. Cover it with a waterproof iron cover. When the sauce is fermented, the jar should be hit once every morning, and then the jar should be dried, that is, the iron cover should be removed and dried. If you don't hang the jar or hit it, the sauce will smell and not taste good.
Pay attention to waterproof in rainy days, cover it well, and don't let rainwater enter the tank.
The cooked sauce will be yellow and red, and it will be delicious. Sauce dishes, egg sauces, all kinds of delicious food. ...
Be careful not to use a dry spoon instead of water when taking the sauce.