Practice of rural pepper soy sauce

1, pick out the broken soybeans, wash them with clear water, soak them in cold water until the granules are full, then cook the beans until they are ripe, and gently pinch them with your hands, and the beans will be broken, but the beans are intact.

2. Drain the water, grab a handful of water when it is dry, sprinkle with flour and stir, so that every bean is evenly covered with flour, and it is ok, not much.

3, evenly spread in the dustpan (the basket for washing vegetables can be used without dustpan), with a thickness of 3-5 cm. Wrap the beans up and down with cotton cloth, don't expose them outside, clamp them, and put them in a dark and humid place with the bottom overhead.

The next step is to wait for mildew, which will take about 5 days. During this period, the surface of the cloth is heated by hand, indicating that it is fermenting. Do not open it. Beans will catch cold when exposed to the outside, and bad black bacteria will grow when exposed to the outside air.

5. Just feel good. Summer lasts about 3-5 days, depending on the season. On the third day, you can open a corner and take a peek. Yellow mold is the best, followed by white and black mold. You can't have it.

6. Then put it into a container without oil and raw water, and add cold salt and boiled water. The amount of salt is more than the amount of cooking (if it is too light and easy to break, if it is not salty enough, it can be added later when stirring). Pay attention to drying bean koji and salted water. Wait until it cools before operating, otherwise it will be sour.

7. After drying for at least half a month, the pasty state is dry. After air drying, sprinkle sesame oil on the surface, seal the refrigerator and take it out when eating. Cooking can replace soy sauce, which is very fresh.