Family dashi making method

The traditional family practice of the Northeastern dashi handed down to this day

Materials; soybeans, salt, water.

The soybean soybean selection, remove the bad, spoiled beans and other impurities, clean water, put into the pot with water to cook, to be soup 焅 net, do not scorch, beans with a twist of the hand extremely crunchy, turn off the fire and simmer to the next morning, the beans simmering into red. Then use a meat churn to grind into a uniform bean paste. Sauce mud dry and wet suitable, too dry is difficult to agglomerate into blanks, affecting the normal fermentation; too much moisture is too soft sauce blanks difficult to form, the core of the blanks are easy to hurt the heat, bugs, stinking defeat. Sauce billet size is generally appropriate to three pounds of dry soybean raw materials, about 30 centimeters long cross-sectional area of 20 square centimeters column, easy fermentation enzymes. In the indoor cool ventilated place to dry to the outside of the sauce billet dry (about three, five days), and then wrapped in a layer of kraft paper outside the sauce billet (to prevent corrosion of flies and insects, dust stains, etc.), placed in a cool place ventilated, billet spacing of about an inch, the sauce billet can be stacked up when the more layers, but separated by a thin strip of wood, about one week time will be the sauce billet to change the location to continue to be stored as before. Hair to a certain extent, the inside are long white hair is good. When the lunar calendar April 18 or 28 began to sauce. Remove the outer wrapping paper and then carefully wash the sauce billet in water, brush off all unclean things on the outer skin; then cut the sauce billet into as small pieces as possible, and put them into the jar. The jar should be placed in front of the window where the sun shines fully, in order to avoid too much shade, generally should be placed in the sauce jar on top of the masonry. Immediately after the large sea salt according to the ratio of two pounds of beans, one pound of salt with clean well water to melt, remove the precipitation, injected into the tank, water and crushed sauce billet is about two to one ratio. Then use clean white cloth to cover the mouth of the tank. Three days later, start raking. Every day with sauce rake (that is, a wooden stick stapled to a board below) rake, about a month of time to adhere to the rake, every morning and evening to play a rake, each time two hundred or so, the froth out of the samples thrown away, until the hair strength (the sauce surface of the froth) completely removed until the sauce will become very fine every day to play the rake, and so on the sauce can be eaten on the hair. In the meantime, special attention should be paid to avoid "covering the head of the sauce" - the fermentation of the sauce is too strong and produces a peculiar odor. In order to prevent rain and ventilation, the mouth of the jar should be covered with a "sauce jar hat". The traditional way of making a sauce hat in the countryside is to use broomcorn millet or reed straw to make a large straw hat, which is both breathable and rainproof.

How to make Korean miso soup

2006-05-21 20:50:47

Large and small

Ingredients: 100g of beef, 1/4 pumpkin, 4-6 shells, half a block of bean curd, 2 chili peppers, 1 red chili pepper, 1 scallion, 1/2 onion, mushrooms, a small amount of cooking oil

Preparation of ingredients 1. For the meat sauce:

1 tablespoon each of soy sauce and sugar; 2 tablespoons of chopped green onion; 1 tablespoon of chopped garlic; 1 tablespoon each of sesame oil and salt; and a few peppercorns

2. For the soup:

1 tablespoon of soy sauce; 1/2 tablespoon of chili sauce; 1/2 tablespoon of chili powder

Preparation:

1. Stir-fry the beef and put the bechamel in the soup when the color of the beef turns white. color turns white, put shell soup water.

2. When the soup starts to boil, put the stock and mushrooms. The foam that comes out at this time should be removed.

3. Then put the shells, tofu, pumpkin, onions, scallions, and finally the chili.

Preparation points:

1. First soak the shells in salt water and then put them in a dark place for 3 - 4 hours, so that the shells spit out the rotten mud, and then wash them.

2. Boil 4 cups of water in a pot with the cleaned shells. After the shells open, separate the shells from the soup.

3. Chop the beef very finely, then put the appropriate meat sauce and stir.

4. Tofu cut into 0.3cm thickness, 3 - 4cm size, pumpkin cut into 0.3cm thickness and then cut into 4 halves.

5. Chili and scallions should be cut in large pieces, and the chili pepper should be removed from the pepper seeds.