Practice of soy sauce in northern Anhui

Ingredients: soybean 100kg, flour 80kg, salt 25-30kg, ginger 2kg, fennel 100g, dried tangerine peel 100g.

Method:

1. Remove impurities from soybeans, soak them in clear water and steam them into paste.

2. Pour the bean material on the table, mix it with flour, spread it to a thickness of about 3 cm, turn it once a day at the room temperature of 25 ~ 30℃, then let it ferment, and dark yellow bacteria will grow in about three to five days, and put it outdoors to dry, which is the sauce glume.

3. Put the sauce into the pot and add salt, ginger, etc. , and stir well. Turn the jar the next day and stir the next day.

4. After salinization, put the sauce blank into the jar, but be careful not to fill the jar. Leave a certain space at the altar mouth (about 17 cm from the altar mouth), cover it, and seal the altar mouth with lime mud or yellow mud to make it airtight to prevent bacteria and rain from invading and deteriorating. The finished product is dried in the sun for 40-50 minutes.

Nutritional value:

Soy sauce contains protein, fat, vitamins, calcium, phosphorus, iron and other indispensable nutrients.

2. Soy sauce is rich in high-quality protein, which can not only increase the nutritional value of dishes when cooking, but also produce amino acids by protein under the action of microorganisms, which can make dishes present more delicious taste and have the function of appetizing and helping food.

3. Soy sauce is also rich in linoleic acid and linolenic acid, which is beneficial to supplement essential fatty acids and lower cholesterol, thus reducing the risk of cardiovascular diseases.