Practice and Formula of Northeast Soy Sauce

Materials? The proper moisture content of soybean is 2.5 times of the weight of soybean, and the grain salt is one third of the weight of soybean?

The practice of traditional soy sauce in Northeast China?

Soak the soybeans overnight and cook them in a pressure cooker for 40 minutes. If you want to make the beans darker, you will be bored for a while.

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And crush it.

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Make pieces of sauce, some triangular, most rectangular. Don't be too young Then wrap it in clean paper and put it in a dry, ventilated and dark place.

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Open this in four months. White hair and green hair are good pili.

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Brush the baking sauce with a brush.

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Then break it into large pieces by hand and put it into a container, and add water and salt in proportion.

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Call every morning and evening, and don't move at noon.

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Cover with a white cloth and let the sauce air and dry.

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Beat steak and skim foam every morning and evening. Sauce is food with soul. Beating the steak with your heart is like massaging him. Every morning and evening can't be delayed. Otherwise, it smells bad.

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The sauce took more than two weeks to come out. You can eat it in a month.

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