The traditional wheat sauce is delicious after it is steamed.

Traditional wheat sauce is delicious after two steaming and two drying.

1. Wash the wheat and soak it for four or five hours.

2. Steam in a steamer, not too soft.

3. After cooling, drain the water.

4. Then, take a dustpan, dustpan or baking tray, spread a layer of corn leaves, then spread the cooked wheat on the corn leaves, about 1-2 cm thick, and cover with a layer of corn leaves.

5. Then take a dustpan, dustpan or baking tray, spread a layer of corn leaves, and then spread cooked wheat on the corn leaves, about 1-2 cm thick.

6. Cover with a layer of corn leaves. If there are no flat utensils such as baking pans, it is ok to use a steamer or the like.

7. Wheat begins to ferment, and white hyphae slowly grow on the surface. Fermentation continues until the wheat no longer has a fever, and the surface temperature is cooled by hand.

8. Take out the fermented wheat (fermented wheat) and spread it out to dry.

9. Dried fermented wheat.

10. Grinding into powder. You can use a small stone mill, a cooking machine, or go out and find a mill to grind fermented wheat into powder.

1 1. Ground fermented wheat flour.

12. Wet the fermented wheat flour with a little water and knead it into a ball.

13. Put it in a suitable container.

14. Leave it for about 12 hours.

15. Put the fermented wheat dough into a container and knead it into a ball by hand, and add a proper amount of salt (almost all the flour paste you usually eat is salty, so it doesn't matter at all. I exchanged about 2 kilograms of salt for 10 kilograms of wheat. Pay attention to the salty taste when cooking.

16. Add proper amount of purified water or cold boiled water, and beat the wheat flour until it is soaked into a thick paste. It is recommended to use cold boiled water, because the microorganisms and bacteria in it are destroyed in the process of high temperature.

17. Put the batter into a batter jar or glass container, and stir it irregularly until the fermentation is completed, forming a strong-smelling wheat paste. I didn't find a suitable jar at that time, so I put it in stainless steel pot for the time being.

18. The fermentation time is 65438 040 days. Wheat sauce is fragrant and sweet. The other pot is ready to ferment until 180 days.