How about soy sauce? Three steps of folk production of soy sauce

Soybeans, peppers, Oil, ginger, lobster sauce, onion, rock sugar, salt, soy sauce.

Practice steps:

1. Wash the soybeans and soak them one night in advance. Wash it in the rice cooker the next morning and cook it for about three hours. Keep the temperature stuffy for five or six hours so that the soybeans will be soft and rotten, and the cooked sauce will be delicious.

Prepare ingredients

3. Dice pepper and onion, and mince ginger;

4. Pour the oil into the pot, add the Jiang Mo and saute until fragrant, then add the chopped green onion;

5. Stir-fry until transparent, and then stir-fry the peppers until soft and rotten;

6. Stir the douchi and soybeans evenly, put the soybean water of the cooked soybeans into the pot, and quickly cover the soybeans;

7. Stir fry with soy sauce, soy sauce and rock sugar for about 20 minutes. Pay attention to turning the pot to prevent the bottom of the pot from burning. You can taste the salty taste and put some salt in the pan, because lobster sauce is very salty;

8. So the soy sauce is ready. Cool and put in a sealed container. You can keep it in the refrigerator for a month or two. As soon as the lid is opened, eat quickly. Do not touch raw water (because raw water is easily broken by bacteria).

Extended data:

Production skill

Remember that you can't fill the whole container with fresh water. Okay, don't take it out. It's better to stew in the pot for half a day, which is more delicious. The prepared sauce is packed in a sealed container and stored in the refrigerator. Pour as much as you eat.