Preparation method of northeast soy sauce

A preparation method of northeast miso:

There are two traditional methods to make bean paste in Northeast China: one is to fry beans and make them into a vegetable paste by crushing and fermenting, and the other is to cook beans and then store and ferment them to make a big paste.

The practice of vegetable sauce: select the best soybeans, fry them with slow fire, cool them out of the pot, grind them into powder, and then live them with clear water for later use.

The practice of soy sauce: select the best soybeans, cook them in a large pot, stew for one night after the ceasefire, open the lid the next day and simmer the beans until soft and rotten.

The remaining practices are basically as follows.

To make a sauce blank, you should make a one-foot-long and half-foot-wide sauce block into a cuboid. You can't make it too big or too small. If it is too big, it is easy to get hot. If it is too small, it is easy to lose water and become opaque; If the hair is airtight, there will be no oil, and the sauce made in the future will be of poor quality and not delicious. After cooking, put it in a cool and ventilated place indoors to dry outside the sauce blank (about three to five days), and then wrap the sauce blank with a layer of kraft paper or newspaper (to prevent flies and insects from corroding and dust pollution). ). Then tie it with a rope. Or hang it on the beam of the house, or find a hot place in the corner of the Kang cooking pot and put it there for fermentation. The distance between each piece is about one inch, but in a large family, the sauce pieces can be stacked in layers for a long time, but separated by thin wooden strips, and the sauce pieces will be replaced and stored as before in a week or so. To a certain extent, it is good to have white hair inside.

Wait until the 28th day of the fourth lunar month. At this time, wash the fermented sauce. Break into small pieces. Expose yourself to the sun for disinfection and sterilization. At this time, the sauce will ferment and there will be oil in it. It's time to prepare the sauce. Do not move the sauce jar for three days after the sauce is put away. In order to make the salt water fully melt into the sauce, it will be easier to break in the future. Three days later, I began to rake, that is, I opened the "sauce cap" and started to stir the sauce in a certain direction in the sauce jar with the sauce rake in my hand.