Collection of soy sauce practices

1. Remove impurities from soybeans, soak them in clear water and steam them into paste.

2. Pour the bean material on the table, mix it with flour, spread it to a thickness of about 3 cm, turn it once a day at the room temperature of 25 ~ 30℃, then let it ferment, and dark yellow bacteria will grow in about three to five days, and put it outdoors to dry, which is the sauce glume.

3. Put the sauce into the pot and add salt, ginger, etc. , and stir well. Turn the jar the next day and stir the next day.

4. After salinization, put the sauce blank into the jar, but be careful not to fill the jar. The jar mouth should be covered with a certain space. The jar mouth should be sealed with lime mud or yellow mud to prevent bacteria and rainwater from invading and deteriorating. The finished product is dried in the sun for 40-50 days.