Tips for homemade mold soy sauce.

The raw materials of the tool are dried soybeans, flour, salt, water, flour, sugar and sesame oil.

Method/step by step

Wash the soybeans and soak them in clear water overnight, put them in a pot and cook until they are soft (keep the seeds intact), then take them out and drain them.

After draining the water, sieve the soybeans into the flour, stir them evenly so that the soybeans are completely covered with flour, then spread them in a basket with a bottom basin, cover them with cloth, and ferment indoors for 3-4 days, and the fermentation is successful. The temperature of soybeans is high at this time. It needs cooling. )

Blow soybeans with an electric fan and dry them thoroughly in the sun. Boil them with 500 grams of water and salt until the salt dissolves, and then cool. Add dried soybeans, sugar and spice powder, stir well, put into a container, pour sesame oil, cover with gauze, and dry in the sun for about 15 days. The length of time can be determined according to the color of soy sauce (the color can be darker). When drying, stir with chopsticks every morning and evening. After drying, put it in a bottle and store it in the refrigerator.