Method for making traditional Guangdong noodle drum sauce

The first procedure: firstly, wash the soybeans, remove the sand, soak them for two hours, then cook them for two hours, pick them up and put them up with a dustpan, then drain them, let them cool, then mix them evenly with flour according to the ratio of 1: 1, and finally cover them with a dustpan and seal them with a towel.

Step 2: After 48 hours of fermentation, the stirred soybeans and flour grow into pieces of edible yeast like white clouds, and then scoop them up and put them in the sun for two to three days.

The third process: soak the embryo of the flour paste with salt water in a large earthen basin, and cover the mouth of the basin with glass to prevent dust and flies from entering.

Step 4: drying soy sauce is the most important thing. Sun soy sauce every day, get up every morning, whether it is sunny or rainy, stir it with a handful of soy sauce. Remember: don't stir the hot soy sauce casually, or the dried soy sauce will taste sour.