Method for making sun-dried soy sauce

The production method of sun-dried soy sauce is as follows:

Tools/materials: soybean, salt, flour, radish, orange peel, dried pepper, ginger powder, pepper and fragrant leaves.

1. Prepare the soybeans first, pick out the bad beans and throw them away, leaving the high-quality beans to be washed, and then soak them for about 4 hours until they swell.

2. Take out the soaked beans and pour them into the rice cooker or electric pressure cooker. Cook them until they can be twisted with your fingers. Take out the beans with a colander to control the water.

3. Pour the flour into the pot, stir-fry slowly over medium heat until slightly yellow, and let it cool for later use.

4. Pour the beans on the fried flour, coat the flour evenly and spread it evenly on the bamboo plaque. Bamboo plaque is more conducive to ventilation.

5. Then put some white paper on it and cover it until the beans grow yellow mold. Note that this mold is edible, and Xanthomonas takes about three or four days.

6. Wash and dry the radish, then slice it, add chopped pepper, Jiang Mo, salt and orange peel, and marinate for about half an hour.

7. Boil the brine: add 3 bowls of hot water to the pot, add salt, pepper and pepper to cook for 10 minute, and let it cool for later use. Grab moldy soybeans and pour them into the jar, then pour in brine juice and mix well, then add radish, orange peel and so on. , and cover them.

8. Ferment for about 20 days, then move it outdoors and air it for about a week. In the process of drying the bean paste, you can cut out the radish.