Preparation method and formula of fermented soybean sauce

Introduce how to make fermented soybean paste.

1. Soak soybeans for more than 6 hours, cook them, air them to about 40 degrees, and put them in a box for sealed fermentation.

2. Ferment until the soybeans have white hairs and the beans begin to become sticky. Knead the beans into a ball and air them to 50% dryness.

3. Break the dried beans, melt the salt with boiling water, air it to about 40 degrees, pour it on the beans and dry it.

4. Keep stirring during drying. It is best to stir and garlic some beans. It takes about 45 days in April and May. Until the soy sauce in the basin is browned. Such delicious soy sauce is made!

The first is "primary fermentation". In February of the lunar calendar, the soybeans are cooked, chopped with a stuffing machine, and broken into petal-shaped beans to make blocks the size of square bricks. When the surface is air-dried, it will be wrapped in paper and hung in the shade. This is "one fermentation", which takes more than two months.

Followed by "re-fermentation". According to tradition, the time of "re-fermentation" should be chosen on the eighth, eighteenth and twenty-eighth day of the fourth lunar month. I think April fermentation is because the northeast climate has just warmed up and there is a good fermentation environment. As for the three "eights", it must be to use this homonym to achieve the purpose of complete fermentation, right? Therefore, in order to keep traditional habits, I basically choose one of these days, and generally I choose the last twenty-eight.

On this day, you can open the original sauce. At this time, there is a lot of black ash on the surface of the sauce block, which is the kind of fermented ash and needs to be washed with clear water. Then cut into candy-sized squares and put them in a ventilated place to dry. This process will take a day, because there is another saying: "With the sun, the sauce can't go on." In the evening, put the small pieces of dried sauce into the jar, then pour in the salt water and cold water in proportion, and the rest of the work is to pound the sauce. Muddle the paste with a small rake every morning and evening to remove the black dog floating in the jar at any time. In about seven or eight days, as the color of the sauce changes from dark to light, the sauce is basically fermented, and then it will emit a sauce flavor, which means it can be eaten.