The ancient tradition of homemade soy sauce

Ingredients: 3000g soybean, 5000g soy sauce, 250g salt (for mixing sauce), salt 1000mg (for sealing) and a piece of gauze. ?

Exercise:?

1. Wash soybeans and soak them in water for one night.

2. Cook the soybeans in a pressure cooker until they are cooked thoroughly.

3, break it with a cooking machine, put a little water, otherwise it will stick together and can't move, but you can't put too much, otherwise it will be very thin.

4. Squeeze the soy sauce into a big pot.

5. Mix the beaten soybeans into the soy sauce.

6. Add salted salt.

7. After the settlement, put it aside for the time being.

8, canning, tidy up the jar mouth.

9. Spread a layer of gauze on it, put two centimeters of salted salt on it and press it tightly. Make sure it is sealed. If ventilated, the sauce will turn black.

10, cover and seal, and you can eat it in about a month.