How to make wheat sauce in the countryside?

condiments

Wheat? (ten pounds), corn leaves? (moderate), cold water? (moderate amount)

condiment

Salt? (2 kg)

step

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

2, steaming in a steamer, not too soft;

3. After cooling, drain the water;

4. Then spread a layer of corn leaves with a cooking basket, dustpan or baking tray, then spread the cooked wheat on the corn leaves, about 1-2 cm thick, and then 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 glutinous rice leaves. If you don't have flat appliances such as baking pans, you can 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 leavened wheat (leavened wheat) and spread it out to dry;

9. High quality fermented wheat. Take a look at the recent photos;

10, and then ground 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, left about 12 hours;

15, put the fermented wheat dough into a container and knead it by hand, and add a proper amount of salt (almost all the pasta sauces you usually eat are salty, so it doesn't matter at all. I 10 kg of wheat uses about 2 kg of salt, and pay attention to taste it when making it;

16, add proper amount of purified water or cold boiled water, and beat wheat flour until it is soaked into a thick paste. It is recommended to use cold boiled water, because the microorganisms and bacteria inside 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, fermentation duration 140 days. Wheat sauce is fragrant and sweet. The other pot is ready to ferment until 180 days.