How about dressing in February?

It is not good to serve sauce in February. It's best to serve sauce in winter, because sauce is afraid of heat. If it is hot, it may not be ripe, and it tastes good. And if the weather is hot and the brewing is not good, bacteria will be produced. In this case, eating is not good for your health. Try to make it when the weather is cold, the effect will be better and it is not easy to get moldy.

Methods: 1. Stir-fried beans: it is best to stir-fry the beans separately according to their size, not to paste or raw them.

2, grinding: fried beans should be shelled and ground into fine powder.

3. Knead the dough: then add water and knead it into a spherical sauce cake, each piece weighs about 1 kg (about 75 kg of water is added for every 100 kg of beans).

4. koji making: put the sauce into the koji room for fermentation. Master the temperature of the bending chamber. It usually takes about 40 days (local winter).

5, under the sauce: winter to spring can be sauce. Brush the fermented sauce to remove mildew, crush it and put it in a jar. Add 35 kg of pepper noodles, 2 kg of mixed spices, 100 kg of clear water and 40 kg of salt water to every100 kg of curved surface, mix well, expose it to the sun at night (covered in rainy days), and eat it after 6 months (in the middle mixing jar), which is the thin sauce.

6, drying sauce: Zhaotong sauce is best with thin sauce, but thin sauce is not convenient for long-distance transportation. Therefore, the exported sauce also needs to go through the sauce drying process, and the thin sauce will be made into dry paste balls and packaged into finished products. The water content of dry sauce is 35 ~ 37%.