Method and technology of making traditional handmade soy sauce

The production process of traditional handmade soy sauce is as follows:

Raw materials: soybean, soy sauce jar, salt and water.

1 First, choose beans. Choose full and complete beans. You can directly soak them in water. Wash the selected beans and soak them overnight until the skins of the beans crack.

2. Then steam the soaked beans in the pot until the beans are cooked, which takes about two hours.

3. Pour out the steamed beans, spread them out for cooling, dry the water, and then mix the beans with the flour. The dosage is probably a little more than one circle of flour per bean.

4. Then the beans need to be fermented. If there is soy sauce koji, it is necessary to mix the soy sauce koji and flour evenly in the powder mixing step, but it doesn't matter if it is not good for a while, just for a long time. Cover lentils mixed with flour with clean Vitex negundo leaves.

5. Wait until the beans have a uniform layer of yellow-green mold, even if they are fermented.

6. Break up the fermented beans, then clean them, dry them, and let them dry for one night. Prepare a pot of salt water and put it in a clean and oil-free tank. For ten kilograms of beans, use three kilograms of salt and thirty kilograms of water. Put the dried beans in salt water, soak them fully, then cover the jar mouth with a breathable cover, and put the sauce jar in the sun to let it continue to ferment.

7. The sauce jar needs to be turned once a day. After turning, it will continue to cover the altar mouth to dry and dry in the sun. This process will last from spring to winter. When the beans are almost melted, the soy sauce will be brewed.